Some of my most favorite dishes are born out of just grabbing some ingredients that I have on hand and going to town without a finished product in mind. Those times when you just work on instinct and purely create. This is one of those creations.
I had an open can of pureed pumpkin in my fridge (I had used a couple of tablespoons for something else) and all I knew is that whatever I was having for dinner was going to involve that pumpkin. To me, pumpkin is not just a fall/winter ingredient (though, yes, that may be when it's "in season"), but an all year-round treat. I love that it can be sweet or savory. I love the color of it. It's a great nickname. Pumpkin is one of my most favorite things. Did I mention my fondness for pumpkin?
I also had some cauliflower (from my CSA), 1/2 a package of tempeh, a need to listen to some Motown, and a craving for something earthy. I really can't think of any other word for what I was craving, other than earthy. This is what came together.
ROASTED CAULIFLOWER & QUINOA with CHEESY PUMPKIN TEMPEH SAUCE
makes about 5-6 cups
Ingredients:
- 1 head of cauliflower, cut into bite-size pieces
- 2 T olive oil
- 1 tsp thyme
- salt and pepper to taste
- 4 oz tempeh
- 1 shallot, very thinly sliced
- 1 T olive oil
- 2 T Bragg Liquid Aminos
- 1 T balsamic vinegar
- 1 tsp liquid smoke
- ½ tsp cumin
- ½ tsp dried sage
- 1 ¼ cup pureed pumpkin
- 1/3 cup vegan cream cheese
- ¼ cup nutritional yeast
- ½ cup cooked quinoa
Instructions:
- Preheat oven to 400. Line a baking sheet with foil and lightly spray with vegan cooking spray.
- Spread the cauliflower pieces out on the baking sheet and toss with the olive oil and thyme. Salt and pepper as desired. Place baking sheet in the oven and roast for 15 minutes. Remove and flip the cauliflower pieces and return to the oven for 10-15 minutes more, until cauliflower is tender and golden.
- While the cauliflower is in the oven, prepare your tempeh. Chop the tempeh into tiny pieces (think “bacon bits”).
In a large shallow saucepan, heat the olive oil over medium heat for about 30 seconds. Add the shallots and sauté for about 2 minutes, then add the tempeh. Saute the tempeh until very lightly “browned.” Add the Bragg Liquid Aminos, balsamic vinegar, liquid smoke, spices and turn the heat down to medium-low. Saute until liquid is dissolved.
- Once the liquid is dissolved, add the pumpkin puree, cream cheese, and nutritional yeast. Stir consistently to prevent sticking, until everything is thoroughly combined. Mix in the quinoa and roasted cauliflower and mix to combine. Serve warm and Enjoy!
I can't decide if I loved this dish because of how insanely great it tasted and how well all the flavors melded together, or if it was created so organically. Either way, I am so thankful I wrote down the recipe so I can make it again on a night when I'm not feeling as creative.
Don't you love it when you get to just let loose in the kitchen? Turn on some music, grab some ingredients, and create what comes naturally to you!
On another note, this is a very long overdue thank you to the lovely Averil at The Cook, The Baker, and the Clay Boy Maker who honored me with the Kreativ Blogger Award. You can see the answers to standard questions here and I'm going to hold off on the awarding this time because there's soooo many great bloggers out there and I have a hard time choosing. Thank you Averil!!!
All Photos by Chris Miller
© Kristy Turner and Keepin' It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin' It Kind with appropriate and specific direction to the original content.
Gabby @ the veggie nook
This is gorgeous! SO many great flavours in there!
keepinitkind
Thank you, Gabby!
Cadry
This sounds like a very tasty one bowl-style meal! You're right about how good it feels to just get in a groove and create. How lucky for you that you were writing it down, so that you can recreate it later! I hate it when I make something tasty, don't write it down, and then wonder later, "Now how did I do that?"
keepinitkind
Thanks, Cadry, though the latter happens to me more often then not. It is a rare moment that I remember I have a notepad for that reason! 🙂
Heather
I love improvised recipes like this - some of my best creations have been made this way!
Pumpkin and Cauliflower sounds so good together 🙂
Choc Chip Uru
This dish is healthy yet delicious and must have an awesome fragrant taste - thanks for sharing 😀
Cheers
Choc Chip Uru
keepinitkind
You are so sweet- I'm glad you like it! Thank you! 🙂
Caitlin
wow- this dish looks delicious! i agree, pumpkin to me is an autumn ingredient, but i already miss it! i need to make something like this soon 😉
keepinitkind
Thank you! We should rally to make pumpkin a year-round ingredient! 😉
Shira
What a gorgeous 'creation' Kristy! My MOST favorite way to cook...the best meals are as good as they when you know you've created something from what feels like nothing! This looks so fresh, inspired, and satisfying! 🙂
Richgail
Yes cooking with creative improvisation is the best (&funnest) way to go. I never thought pumpkin could be incorporated to make a dish "cheesy". I recently found out from a mac & yease recipe and now this post. Thanks for sharing your wonderful concoction!
Richa@HobbyandMore
i love roasted cauli as it is, and with this cheezy tempeh sauce.. deliciousness! this must be such a filling one pot meal. most of my days are like that.. i just head to the kitchen, look at things and throw them together:)
Jennifer
Wow!!! This is amazing!!! I had reservations with tempeh, and now I'm loooooving it; steaming first plus a really great combo of flavors made a really wonderful dinner... Thank you!
keepinitkind
Oh yay! I ALWAYS love your little messages, Jennifer. I am just so over the moon that you make and like my recipes. 🙂
Lori
Have been holding on to this recipe for a long time and finally made it today. It looks delicious and I can't wait to take it to work for lunches this week!
My one comment is that the directions to "saute until liquid is dissolved" were confusing - liquid itself doesn't dissolve so I was kind of baffled as to what you were going for there.
Anyway, thanks and have a good holiday season!
keepinitkind
Thank you! And you're right- I'd meant "cooked away" but this was back when I first started this blog and was still getting a grasp on writing recipes. 🙂
Amy
This recipe is absolutely delicious! I just made it this evening and loved it. I couldn't find any vegan cream cheese at the store, so I just omitted it from the recipe and it turned out great! Super quick and easy. Did I mention it was DELICIOUS?