cozy autumn wild rice soup

 

Really yummy soup.  I added some shredded chicken to mine for an even heartier soup.

cozy autumn wild rice soup (gimme some oven)

6 cups stock

1 cup wild rice

8 ounces mushrooms, sliced

4 cloves garlic, diced

2 stalks celery, sliced

1 sweet potato, diced

1 small onion, diced

1 bay leaf

1 1/2 tablespoons Old Bay seasoning

1 can light coconut milk

2 handfuls kale

Combine stock, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, Old Bay seasoning.  Cook on high for 1-2 hours.  Add coconut milk and kale.

roasted cauliflower (for tacos)

 

Fantastic!  SO delicious!  I LOVE this roasted cauliflower.  I made it with the intention that my vegetarians would have roasted cauliflower tacos while the rest of us had smoked pork tacos but all of the pork taco lovers also loved the roasted cauliflower!  I loved the two side dishes tonight- the roasted cauliflower AND the mexican marinated carrots.  So much flavor!!

Note:  I'm going to use this roasted cauliflower for vegetarian tikka masala bowls.  It will be perfect for those.

roasted cauliflower (the minimalist baker)

1 giant head (or two small) cauliflower, chopped into bite-sized pieces

2 tablespoons oil

1 tablespooon ground cumin

2 teapsoons chili powder

2 teapsoons smoked paprika

1 teaspoon salt

Heat the oven to 400 degrees.

Shake cauliflower in a gallon size ziplock bag with the oil, cumin, chili powder, paprika and salt. 

Pour onto a baking sheet and spread the cauliflower evenly on the baking sheet. 

Bake 20-25 minutes until the cauliflower is tender.