My husband is obsessed with his #sousvide. I'm obsessed with vegetarian cooking. He received a vacuum sealer and some recipes. Here's what we did today.
Sous Vide Cauliflower Steak Recipe from My Mom | Serves: 4 steaks | Time: < 1 hr
1 head of #cauliflower
2 tbsp vegan butter
1/2 cup raw #almonds, coarsely chopped
Pinch of red pepper flakes
1/4 cup mint, coarsely chopped
Set the sous vide water bath to 185 F.
Slice the cauliflower head into 1-1.5 inch slices. Season with salt, then vacuum seal.
When the temperature is set, add cauliflower to the water bath. Cook 25 minutes. While it is cooking, prep the kalamata olive salad.
Remove and let cool 10 minutes.
Warm a pan over medium heat. Add vegan butter. Saute steaks 3-4 minutes on each side. Work in batches as necessary. Remove the steaks from pan, leaving butter in the pan.
Add almonds and toast 1-2 minutes. Add pinch of red pepper flakes. Remove from heat.
Plate the steaks and sprinkle with almond mix and chopped mint. Add the sides listed below.
Kalamata Yogurt Sauce Recipe from Mom | Serves: 4 | Time: ~ 15 min
1 clove garlic, minced
1 tbsp lemon juice
1 tsp fresh thyme
1 tsp agave
1/2 cup kalamata #olives, pitted and chopped
1/2 cup non-fat Greek yoghurt
4 tbsp EVO
Combine everything and let sit for at least 5-10 min.
A note on why I keep using Greek yoghurt and not a vegan substitute. The whole reason for cutting out dairy and eggs is to drastically reduce the amount of cholesterol consumed each day. The vegan options I've seen are extremely high in fat. Until I find something healthier than Greek yoghurt, any recipe that calls for it will be vegetarian and not vegan on Kidney Being. I welcome your ideas!
What I ate and drank today
1 piece of babka
1 egg whites and spinach wrap
~60 oz of water
1 impossible burger with fries
Trail mix snack pack
2 white wines
Cauliflower steak with kale
8,000+ steps (~3.5 miles of walking)