Everything in the kitchen isn’t all sunshine and daisies; sometimes you create meals that are real stinkers. And, as luck would have it, these off meals are generally the ones you’ve poured the most time and energy into. Nothing sends me into a frenzy of emotional eating more than taking the third nope-this-isn’t-going-to-work bite of a meal that flopped. By then I’m running to fill the void in my heart (and stomach, duh) with something terrible. Oddly enough, I got both these recipes off the same blog. Maybe it just isn’t the place for me to get some foodie advice.
Last week I was on Bex Life (I love listening to her talks!) and she had a guest blogger who was giving out a recipe for cauliflower crust pizza. My gluten free heart sang as if it was battling for the win on American Idol. I love cauliflower and the fact that I didn’t have to utilize any of my insanely pricey gluten-free flour blend made my wallet hum a ditty as well.
- 2 heads cauliflower
- 3 eggs
- 1/4 cup ground flax
- 1/4 cup grated pecorino romano cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 tsp dried oregano
- Sauce (I used a box of crushed tomatoes)
- Fresh Mozzarella, sliced
- 1/2 tsp oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Preheat oven to 350 degrees. In a food processor pulse cauliflower until it’s well processed. Scrape down the sides as needed. Lay cauliflower out on a baking sheet, pre- sprayed with non-stick spray or using a slipat. Bake for 8 minutes. Remove from oven and place in a large bowl. Add eggs, grated cheese, flax and spices. Mix together well. Spoon “dough” onto a pizza stone, covered pizza pan* or baking sheet. Bake for 16-17 minutes. Remove from oven. Spoon sauce onto dough and season with spices. Add fresh mozzarella. Bake for 5-7 minutes. Serve and enjoy!
I mean, look how awesome and clean that recipe looks. I managed to find the particular brand of tomatoes—Pomi—she mentions in her video. I even went authentic and sprung from the fresh mozzarella, like any good Italian Mamma would do. Wait, there’s more, I even bought the really shnazzy Boars Head pepperoni. Man, I had high, high hopes, but I knew something wasn’t going right when, after taking the ground up cauliflower out of the oven for the third time, it wasn’t the golden, crispy brown as seen on the video. Mind you my food processor is a fraction of the size of hers, so it took be 12 painstaking batches. I baked the pizza for 30 minutes and had to accept the crust just wasn’t going to set. I was bumming.
The next recipe I tried was a raw vegan carrot soup with a few simple ingredients: seven carrots, two cloves of garlic, one whole avocado, lemon juice, salt & pepper to taste.
You may know I’m a huge fan of making a batch of soup at the beginning of the week during the school year. Now that summer is rolling around I can start looking towards raw, cold soups, which are perfect for the temperatures we’ll (hopefully) be getting in the near future. I had tried out this recipe a few months back, prior to my juicer, and my blender couldn’t handle the pureed carrots. It sputtered, it grumbled, it said “no smooth soup for you!” I was left with a chunky, off tasting mess. This time I was so ready, but to no avail it still tasted funny. I wanted so desperately to like it, and I’m sure it’s not a bad recipe, but my taste buds just weren’t feeling it.
Needless to say, I was at least able to salvage a few pictures from the creation.
Yup, making food you don’t end up liking sucks. You’ve wasted time, you’ve wasted money, and if you plan out your meals like I do you probably don’t have much lying around to calm those tummy grumbles. Sometimes all you can do is grab a banana, slather it in some peanut butter, and deal with your melodramatics by watching a C-rate Netflix movie while drinking a glass of nice wine that you had been saving for the ill-fated, extravagant meal….I’m not bitter or anything!
Peel Away ❤