"Cauliflower is NOT my name!"

A few years ago, a certain sibling of mine decided it would be hilarious to start calling me "Cauliflower." Apparently, "Kelly" and the "Cauli" part of cauliflower just sound sooo much alike. I still think "Kellyflower" would've been cuter, but I guess you can't pick and choose the nicknames your siblings give you - and hey, it could've been a lot worse! Smelly Kelly, Kelly Belly... my name lends itself to some unfortunate rhymes. Oh well! Cauliflower really isn't so bad, especially since I happen to be a cauliflower fan.

Cauliflower isn't (just) broccoli's albino cousin - it's a healthy cruciferous vegetable in its own right, loaded with vitamin C and respectable amounts of vitamin K and fiber. And it's downright delicious when roasted, covered in "Indian Barbecue Sauce" from VegWeb, and paired with cumin-y pan fried tofu and baby carrots.



Do I really need to say anything else? That all tasted as good as it looked. I halved the recipe for the barbecue sauce and further lessened the amount of oil, and there was more than enough for me, but I don't like lots of sauce on my food, so take that as you will. Oh, and I omitted the ginger just because I, um, don't have any. :P Anyway, I highly recommend that recipe and think you should all go out and stock your veggie drawer with cauliflower if you haven't done so already. Now go!

Scraaamble, Scramble, Scraaamble!

I'm alive, I swear! Not that anyone missed me, because the readership of this blog is pretty nonexistent. But, whatever; I can pretend that somebody has been anxiously checking here every day to see if I'd update, right? Yeah.

I haven't been updating because I'm back at school and blogging has sort of slipped from my mind. Things like comps (senior project-type dealio) proposals and classwork and Life After College planning have pretty much taken over, and even though I'm cooking for myself for every meal of every day, I don't really feel like photographing my food because I'm usually pretty darn hungry when it's done! That and I haven't made too many photo/blogworthy meals, I guess, even though I have been experimenting with lots of new types of foods (for me, at least) and figuring things out for myself. I LOVE the fact that my tiny college town has a natural food store/co-op, and I have established a sort of Wednesday afternoon co-op ritual that is very nearly the highlight of my week. I just really love the availability of organic and local foods, as well as veg*n friendly stuff - I tried soy yogurt for the first time, and it's fantastic! Now, if only the dairy-free ice cream weren't so expensive... ;)

Anyway, there is a food-point to this post, I swear! Namely, scrambled tofu, a la the PPK. And when I say "a la the PPK," I basically mean that I took that recipe and bastardized it because I didn't have most of the ingredients. I sauteed some baby bella mushrooms and minced garlic, then added the tofu and some spices - namely turmeric (I was so excited to find this at the co-op!), paprika, and some garlic salt. I let it snap, crackle, and pop on the stove as I got dressed, and then I enjoyed a surprisingly tasty egg-free breakfast scramble.



So it's not the most photogenic food, but hey, it was actually quite yummy! And if I'd had more of the ingredients Isa recommends, I bet it'd be even better! Also, I learned an important lesson - a little turmeric goes a long way. I definitely overused it this time around, so much so that my toothbrush's bristles turned yellow when I brushed my teeth too soon after eating. :X Oh well, I was due for a new one anyway.

That's all for now, I suppose. I promise I'll be better about posting and actually share some of the tasty stuff I've been making lately! And if you, random person, are reading this, leave me a comment! Please?

Ciao!