Creamy Cauliflower with Coconut Milk

Ingredients:

1 head large cauliflower

1/2 can coconut milk

5 cloves of garlic, minced

1 tbsp freshly chopped rosemary

vegan margarine

sea salt

oil infused red chili pepper (optional)

Steam cauliflower florets until tender. Set aside.

In a pan, saute garlic and rosemary with vegan margarine until fragrant.

Add steamed cauliflower to the pan. Mash it with a wood spoon.

Add coconut milk to the pan. Mix well with the cauliflower mixture. Bring to a boil.

Turn off the heat.

Season with salt.

Top with oil infused red chili pepper. (optional)

Thanks to my brother-in-law for this delicious easy recipe.

Sundried Tomato Olive Bread

Step 1. Whip together ( in a food processor):

3 tbsp. ground flaxseed

1/2 cup water

Step 2. Combine in bowl 1:

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

2 1/2 tsp. baking powder

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh basil

1/2 tsp. sea salt

Step 3. Combine in bowl 2:

Whipped flaxseed mixture (from step 1)

1 cup nondairy milk ( I used sweetened almond milk)

1/4 cup olive oil

Step 4. Add the wet ingredients (bowl 2) to the dry ingredients (bowl 1)

Add 1/3 cup finely chopped walnuts

Add 1/2 cup chopped pitted olives ( I used black olives and red olives)

Add 1/3 cup chopped sundried tomatoes

Mix well

The batter should be stiff and sticky.

Step 5. Bake

Lightly grease the loaf pan or other container that you are using to bake the bread. Add the batter to the loaf pan. Bake under 350 F for 40 mins.

Serve warm with your favorite dipping oil.