Creamy Cajun Cauliflower Pasta

Creamy Cajun Cauliflower Pasta | coffeeandquinoa.com

Remember that time I spent a weekend in the Big Easy (does anyone actually call it that?!) eating alll the food? I promised you (and myself) that I’d create some Cajun-inspired recipes when I got home, and what do you know, here I am doing just that.

Creamy Cajun Cauliflower Pasta | coffeeandquinoa.comCreamy Cajun Cauliflower Pasta | coffeeandquinoa.com

Emphasis on the Cajun-inspired. Because the “cream” in this creamy pasta is, well, a vegetable. Cauliflower, to be exact. And, in my experience, that doesn’t come close to authentic Cajun cooking. The restaurant that inspired this recipe certainly did not let any cruciferous florets near their creamy Cajun pasta. Nope, they used a heavy hand with the real cream, and it was deeeelicious. But in our own kitchens, we have to do things a little differently, right? That’s where the cauliflower comes in.

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Quinoa Fried Rice with Tofu

Quinoa Fried Rice with Tofu | coffeeandquinoa.com

OK, even I am rolling my eyes at the title of this recipe. Quinoa fried rice with tofu – can we get any more hippity dippity healthy food blogger over here?

I’m sorry, but I’m that girl. The one who loves tofu and is using a Peruvian grain/seed to make an Americanized, pan-Asian dish.

Sue me. It’s delicious.

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Carrot Farro Risotto

Carrot Farro Risotto | coffeeandquinoa.com

Before the wedding, I developed a zucchini recipe for the blog… then ran out of time to post it. I thought about sharing it this week, but you know what? I’m just not feelin’ it. The zucchini ship has sailed. And although I hate to say it, I have finally moved on to fall foods. I almost can’t believe it, because I feel like every year I’m even sadder to see summer go. I think it has to do with the beautiful Utah weather. Other bloggers start with the pumpkin recipes when it’s still 80 degrees here, and I’m all noooooooo. But now that it’s October and I actually have to wear a jacket when I leave the house in the morning, we can talk about warm, comforting food.

But maybe I will sneak a zucchini in sometime soon, just for kicks.

Not that this is a fall dish per se, but to me, risotto is a very wintery food. I mean, am I going to stand at the stove stirring for ages in the summer? Nein danke. Only when it starts to get dark and chilly can I commit to risotto.

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Portobello Quinoa Wraps with Cilantro Pepita Pesto

Portobello Quinoa Wraps with Cilantro Pepita Pesto

This weekend I:

1) Went on a hike

2) Was lucky Nate didn’t leave me on the mountain

3) Had my second wedding dress fitting

4) Realized our wedding is NEXT MONTH

5) Spent an absurd amount on groomsmen’s ties

6) Cried laughing looking at the Instagram hashtag #swolebrahamlincoln (mostly that it exists and has 1200+ posts – WHAT)

7) Cooked all the food

8) OD’ed on pesto

9) Ate more pesto

Portobello Quinoa Wraps with Cilantro Pepita Pesto

Was that a good enough segue to pesto? I hope so, because that’s what I want to talk about. That and the wedding… naturally.

I could make all kinds of claims about this pesto. It’ll cure what ails ya. It’ll make you look like #swolebrahamlincoln. It’ll win you a million dollars so you can buy all the ties in the world. Mostly though, this pesto is deeelicious and so unexpected, because it’s made with cilantro!

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