Whole Roasted Cauliflower

 https://www.wholesomeyum.com/whole-roasted-cauliflower-recipe/

Ingredients

1 head Cauliflower

1/3 cup Olive oil

3 cloves Garlic (crushed)

1/4 cup Grated Parmesan cheese (divided)

1 tsp Dried basil

1 tsp Dried parsley

1 tsp Dried thyme

1/2 tsp Sea salt (or more to taste)

1/4 tsp Black pepper

Whole Roasted Cauliflower

With a golden garlic parmesan topping, this roasted cauliflower head looks impressive, but it's easy to make with simple ingredients.

Did you know you can roast a cauliflower head without cutting it apart? I love roasted cauliflower florets, but they compare to my whole roasted cauliflower recipe when I want an impressive main or side dish. And while it makes a stunning addition to a special dinner (like Christmas or Thanksgiving — one of my go-to holiday sides), it’s so easy to enjoy any night of the week.

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it and most of the woody stem are removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Add olive oil, minced garlic, 2 tablespoons (28.3 grams), grated Parmesan (half the total), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) in a 6-quart (5.6 liters) Dutch oven. Drizzle half of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any dripping down to the pan.

Cover the Dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife, or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons of grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes until the cheese is browned.

Cold-fighting bok choy soup

 

Shonna's Bok Choy Soup

I made my own Bok Choy soup with Bok Choy, celery, green onions, radish, fresh ginger, konjac noodles, sesame chili oil,  tofu, veggie broth, and veggie soy sauce.

Sis Faith shared a soy-free tofu brand with me, so next time, I will use a vegan tofu. 

I split the pot in half with my mom, which gave her enough for at least 3 days, but she called and told me she indulged in eating most of it in one night!!!

I must admit it turned out delicious. Konjac is a plant-based noodle, and so there is no sugar.

This vegetarian bok choy soup is a simple yet delicious recipe that combines fresh vegetables, noodles, and aromatic seasonings. It’s unbelievably quick and full of nourishing ingredients, making it perfect for a cozy winter lunch or dinner.

• Baby bok choy: Also known as pak choy, this fresh, crunchy veggie is perfect for soups! I recommend using Shanghai bok choy (green bok choy) or Dwarf bok choy (cream bok choy) for the best results. Check for either at your local Asian food market.
• Shallot: Adds a mild, sweet onion flavor. Leeks or chives also work as alternatives.
• Serrano pepper: For a more earthy kick. You can also use a jalapeño in place of the serrano pepper.
• Garlic: Essential for building an aromatic broth. Use paste or freshly minced garlic. I don’t recommend their powdered forms for this soup.
• Avocado oil: To sauté the aromatics. You can replace avocado with sesame oil for a more toasty, nutty flavor.
• Shiitake mushrooms: Provide an earthy flavor and meaty, buttery texture. If you don’t have shiitakes, try portobello or cremini mushrooms.
• Rice noodles: I also love to make this soup with udon or soba noodles. Again, any of these options are typically available at Asian food markets or large grocery stores.
• Soy sauce: Imparts a punch of umami flavor. Tamari or coconut aminos are suitable substitutes if you’re trying to avoid gluten.
• Maple syrup: Adds a hint of sweetness, balancing the savory ingredients. Agave or a pinch of brown sugar will also work.
• Rice vinegar: Provides a touch of tanginess and acidity. If you don’t have rice vinegar, mirin or apple cider vinegar will work, though the flavor will be slightly different.
• Water: For a more complex broth, use mushroom stock or bouillon.
• Salt: Just a pinch to taste to balance the sweet, tangy, and spicy flavors.
• Garnishes are optional, but I love adding chili garlic sauce, sesame seeds, and red pepper flakes for more flavor and heat.
• 
  
• https://greenheartlove.com/bok-choy-soup/

The Faith and Food Journey of an African American Jew

Koshersoul During a recent meeting with Delto Mello, the Executive Director of the Sacramento History Museum, I had the pleasure of being introduced to Michael W. Twitty's captivating writing. His work weaves rich narratives of culture and cuisine, reflecting a deep appreciation for culinary history. I'm excited to delve into his recipes and share them with others throughout the coming year, showcasing the flavors and stories that his writing brings to life.

Michael W. Twitty is a noted culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. He has been honored by FirstWeFeast.com as one of the twenty greatest food bloggers of all time and named one of the 

"Fifty People Who Are Changing the South” by Southern Living and one of the “Five Cheftavists to Watch” by TakePart.com. 

Twitty has appeared throughout the media, including on NPR’s The Splendid Table, and has given more than 250 talks in the United States and abroad. His work has appeared in Ebony, the Guardian, and on NPR.org. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker, and the first Revolutionary in Residence at the Colonial Williamsburg Foundation

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018

 Michael W. Twitty 

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his black and white ancestry through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one" of "the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survancestors's three centuries. He sifts through stories, recipes, genetic tests, and historical documents and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he recounts his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover real America together.

Illustrations by Stephen Crotts

Clipping Files: Party Planning

Loiter Galleries in Long Beach California "Food as a Social Construct," Salon

The trick? Hire a winery or mixologist to add a tasting with each course or have an open bar.

It gives each table something to discuss, and adding something interactive takes the focus off discussing work.

With the holiday party season starting to rev up, take cues from expert party planners, whether you’re throwing your fete or attending your company’s annual bash. 

I absolutely love glassware! However, the gallery decided to go with earthware for dinner instead.

Planning a party

If you’re the mastermind behind a big corporate shindig or an intimate gathering of friends, here are some tips from the pros to carry it off without a glitch.

Think location and space and build out of that. 

• An invitation initially sets the tone for the event to come. “Everyone should send one, even for the annual holiday party. At the very least, you should design a charismatic email (or flyer) if you’re set on using electronic invites. Plain text emails don’t make anyone want to celebrate!” 

• Quality food and good music are always the most important components of an event; Décor and atmosphere are next in line. 

• Add the “WOW” factor by enlisting an unexpected entertainer to do an unforgettable giveaway or adding one element/interactive activity that engages the guest. 

• Timing is everything. On weeknights, the guiding maxim is: “The earlier, the better.” On weekends, “definitely after 7:30 pm.” Sunday afternoons, 2pm - 5pm are good times for a Salon small intimate brunch.

• Create an “experience,” not a theme. Have an activity woven throughout the event. Parties involving adults tend to be more upscale in direction and tone. 

• Go all out. It’s increasingly popular for even more traditional corporations and associations to ‘buy out’ entire nightclubs and restaurants to host private company outings or momentous celebrations. Guests enjoy that VIP feeling when the boss closes down a Chicago venue. It leaves partygoers on a high that lingers well past the actual event.”  

• Lastly, and most importantly- have fun planning it.

AS A GUEST:

While the party is intended for you, you must follow some rules, especially if you want to be invited back. 

Know what’s fashionably late. The rules depend on the event, but generally speaking, you should “arrive within an hour of the invitation’s start time. Longer than that is rude. At a strictly corporate event, however, there’s no such thing as fashionably late. You miss the opportunity to socially connect with your host if you arrive too late than the time specified on the invitation. Regardless of the theme and location, the event is still a business gathering and should be treated as such. 

Bring Something:

First, don’t forget your identification. You never know if you’ll need it. And if you’re going to a person’s home, whether it be the partner’s swank pad or a co-worker's condo, don’t go empty-handed. Bring a bottle of wine, candles, or some other consumable product. It’s a good idea to wrap it up for them to open later so they don’t feel pressured to serve it that night. 

Please keep it in check. 

“Business is business, after all.” Arrive on time, dress appropriately, and don’t drink too much. Nothing is worse than embarrassing yourself- you will hear about it long after the party season ends. People need to remember that corporate is not your birthday party! Have fun, but remember that your reputation with colleagues is more valuable than your dance solo on the lounge tables. 

I copied this article, ' Tis The Season to Party,’ by Danielle Tuffier, a writer at the TCW, in October. 

The River East Art Center recently hosted a sit-down dinner for 250 stakeholders. With that many business-minded folks in one room, the caterer took on the challenge of helping steer the conversation away from focusing solely on annual reports and bottom lines. In effect, they wanted to inject some fun.

Today's Chicago Woman (TCW) is a magazine for professional women in Chicago, Illinois. It was founded in 1982 and covers careers, finances, health, food, and wine. TCW also features profiles of notable Chicago women. 

Caryl Henry Alexander, Curator "Oasis in the Woods," Long Beach, CA.

Brazilian Black Bean Soup

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© Dotdash Meredith. All rights reserved. Used with permission.

Brazil’s cuisine often features smoky, grilled meats, but this vegetarian bean soup recipe is entirely meat-free. Instead, blackened jalapeños, fire-roasted tomatoes, and smoked paprika provide the Brazilian flair. A little molasses adds a sweet-toasty note, and the kale, while not traditional, bumps up your daily veggie count.

Prep/Cook Time: 1½ Hours, Servings: 8
Ingredients
2 jalapeño peppers
2 tablespoons extra-virgin olive oil
3 cups chopped onion
1½ cups diced carrot
5 cloves garlic, minced
4 cups low-sodium vegetable broth
4 15-ounce cans low-sodium black beans, rinsed
1 28-ounce can of fire-roasted diced tomatoes
3 tablespoons molasses
2 tablespoons lime zest
5 tablespoons lime juice
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
⅛ teaspoon cayenne pepper, or to taste
3 bay leaves
1 teaspoon salt
¾ teaspoon ground pepper
4 cups chopped kale
Chopped scallions & chopped fresh tomato for garnish

Directions

Heat a medium skillet over high heat. Split jalapeños in half lengthwise, remove ribs and seeds, and place skin-side down in the pan. Cover the pan with foil and cook until the skins are blackened 7 to 10 minutes. Let cool, then dice.

Meanwhile, heat oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the diced jalapeños and cook, stirring, for 1 minute more.

Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, molasses, lime zest, juice, cumin, paprika, cayenne, bay leaves, salt, and pepper. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, un­covered, for 30 minutes.

Remove bay leaves. Puree 4 cups of the soup in a blender (use caution when pureeing hot liquids), then stir it back into the pot. Stir in kale, cover, and simmer until tender, about 5 minutes. Serve garnished with scallions and tomatoes, if desired.

Plant Based Vegan BigMAC

 2025 has begun with a few of my family and friends sharing great recipes and meal prep ideas.  Shonna McDaniel's is into her vegan mode and crafting excellent, delicious plant-based dishes.  Here is a vegan & plant-based meal to try.  

https://gourmandelle.com/vegan-big-mac-burger/

This delicious vegan Big Mac McDonalds replica can be made in 10 minutes at home using easy-to-find ingredients! Anyone in your household will find this burger tasty with my vegan Big Mac sauce included! 

If you have non-vegans in your household, it’s quicker to make this vegan Big Mac at home than it is driving and waiting in line to order a non-vegan McDonald’s Big Mac (not to mention healthier, fewer calories,  cheaper, and better for the environment)

Ingredients for the burger patties:

• 1 can of black beans, drained and rinsed
• 1/2 cup of cooked brown rice
• 1/4 cup of bread crumbs
• 1/4 cup of chopped onions
• 1/4 cup of chopped green pepper
• 1 tablespoon of soy sauce
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste

To make the burger patties, combine all the ingredients in a food processor and blend until the mixture is smooth. Divide the mixture into four equal portions and form each into a patty shape. Place on a baking sheet lined with parchment paper and bake in the oven for 20-25 minutes. 

For the special sauce

• 1/4 cup of vegan mayo
• 2 tablespoons of vegan Thousand Island dressing
• 1 tablespoon of yellow mustard
• 1 tablespoon of finely chopped onions
• 1 tablespoon of sweet pickle relish

@ Healthy Vegan Eating

Heat a grill pan over medium-high heat. Cook the burgers on each minute for 3-4 mins until heated through (or according to the package instructions if different).

While the burgers are cooking, chop your onions, lettuce and pickles.

To make the middle bun of the Big Mac, you can cut the top off the bun, so your bun has 3 parts.

Lightly toast all three bun parts by tossing them on the heat grill pan, face down, for 1 min, covered.

To assemble the burger, spread ½ to 1 tbsp Big Mac sauce over the bottom piece of each bun.

Then, add some minced onion, iceberg lettuce, one vegan cheese slice, one burger patty, and three pickle medallions (like at the restaurant).

Put the middle portion of the bun on next and spread with another 1 tbsp of Big Mac sauce, topped with onion, some lettuce,1 vegan cheese slice, 2nd burger patty, pickle medallions, and burger bun with more Big Mac sauce.

To melt the cheese, microwave each burger for 30 seconds or heat it in a pan with a cover.

Serve with a side of fries.

Nutrition Information

Serving size: 1 Burger Calories: 465 Fat: 24g Saturated fat: 6.4g Trans fat: 0mg Carbohydrates: 35.8g Sugar: 5.9g Sodium: 1432mg Fiber: 4.3g Protein: 27.2g Cholesterol: 0mg

Morning Star Farms- 

Hurry the Food Up

The Cultural Significance of Black-Eyed Peas in Black Culture During New Year's Celebrations

Dry Black-Eyed Peas Soaking 

Herbert Raney Jr's 2025 NY Day Black Eyed Peas

Shonna McDaniel's New Year's Day 2025 Dinner

Black Eyed Peas, Black Rice, Yams, Greens, Cornbread

My New Year's 2025 MENU started with sharing my dishes."

Black Eyed Peas and Beef Sausage

As New Year's Eve approaches, various traditions and customs dominate celebrations worldwide. In Black culture, particularly within African American communities, one such tradition stands out for its deep historical roots and symbolic meaning: the serving and eating of black-eyed peas. This custom is not just about a meal but is a profound expression of hope, resilience, and the aspiration for prosperity in the coming year.

The tradition of eating black-eyed peas for luck and prosperity dates back to the era of the Civil War. During tumultuous times, black-eyed peas were considered more of a humble food for livestock. However, they became a symbol of survival and resilience for enslaved Africans and, later, freed African Americans. The peas were one of the few nourishing foods available during these challenging periods, and thus, they became a symbol of good fortune.

2025 Kwanzaa Table

Seafood and Chicken Gumbo

Sweet Potatoe Pie with Pecan Topping

Tossed Green Salad

Akara (Accara): Nigerian and West African Black-Eyed Pea Fritters

The black-eyed pea is more than just a legume with its distinctive black spot. It's imbued with layers of symbolism. The peas represent coins or wealth; consuming them is believed to bring financial prosperity. Often, they are cooked with greens, which symbolize money, and served with cornbread, representing gold. This meal becomes a symbolic wish for a prosperous and lucky new year.

Over the years, the tradition of eating black-eyed peas has transcended beyond its origins. Many African American families consider it a culinary custom on New Year's Day. This practice is a nod to the past and a hopeful look towards the future. It's a tradition passed down through generations, keeping the history alive and connecting the present to the ancestral roots.

Today, black-eyed peas are featured in various New Year's dishes, creatively adapted to modern culinary practices while still holding their cultural significance. From Hoppin' John to black-eyed pea salads and dips, these recipes have become a staple at New Year's celebrations in many Black households.

Repost: Dabney & Co. - Cocktail Bar and Lounge, 344 North Rose Street, Kalamazoo, Michigan 49007

At Dabney & Co., this tradition is celebrated with a modern twist in the form of Black-Eyed Pea Hummus, part of the New Year's Eve celebration "All Gold Everything." This dish nods to the cultural heritage and presents a contemporary and flavorful take on the classic legume. As guests enjoy this unique hummus, they partake in a custom steeped in history and meaning, offering a sense of continuity, hope, and expectation for good fortune and prosperity in the coming year. At Dabney & Co., it's more than just a celebration; it's an experience that honors the legacy of strength and optimism that continues to thrive in Black culture.

Nigerian Akara Recipe

Akara (Accara) are tasty, deep-fried, Nigerian black-eyed pea fritters that are also quite popular in West Africa.

Prep Time 5hours hrs

Cook Time 30minutes mins

Total Time 5hours hrs 30minutes mins

Course: Breakfast, Brunch, Dinner, Lunch, Main Course Cuisine: Indian, Nigerian, West African 

Ingredients

1.5 cups black-eyed peas

1/2 red onion

2 scotch bonnet/ habanero peppers (optional)

3 tsp vegetable bouillon

Salt to taste

Oil for deep frying

Instructions

First, skin the beans. Soak them in water for 3 minutes. After about 3 minutes, the skins should start wrinkling a bit. Place the beans in a food processor with just enough water to cover them. Pulse the food processor about 5-6 times to agitate the beans. This process breaks the beans up and separates the skins. Be careful. Some water might splash out of the processor while pulsing the beans.

Pour the skinned beans into a bowl. Rinse several times to separate the beans from the skins, draining the skins with the water with each rinse. The skins should come off quickly because the skins are lighter and should float to the top.

Once the beans are clean, soak them in water for at least 4 hours or overnight.

After the beans have soaked, drain the water they have been soaking in and rinse them again.

Grind the scotch bonnet peppers to a rough paste using a mortar, pestle, or food processor, then set them aside.

Blend the beans and the onions with 1/2 a cup of water until completely smooth. The texture should be similar to that of a thick muffin batter.

Heat up oil for deep frying in a pan up to 375°F while preparing the batter.

Add the salt, bullion, and scotch bonnet peppers to the bean batter, mixing continuously for five minutes to incorporate air into the batter.

With a large spoon, drop the batter a spoonful at a time into the hot oil to fry. Fry for 3-5 minutes on each side until it is golden brown on both sides. Take out the frying oil and place it into a colander or on paper towels to drain.

Serve hot!