Herman Melville's, Moby-Dick; The Whale's Chowder

Who knew that the most beautiful meal would come from the simplest ingredients? Join me as I share my latest culinary creation that's equal parts stunning, delicious, and sustainable – a roasted Romanesco cauliflower dish that might just change your relationship with vegetables forever.
The star of this show is Romanesco cauliflower – nature's sacred geometry in a vegetable with its mesmerizing fractal patterns. Unlike its plain white cousin, this variety boasts a buttery flavor that will make you wonder why you ever settled for ordinary cauliflower. By slicing it horizontally instead of vertically, you'll create flower-like discs that roast to perfection with just olive oil, salt, and pepper.
Beneath this vegetable masterpiece lies a velvety Cannellini bean puree, whipped up in minutes with minimal ingredients. Alongside this I served what I'm calling, the Over the Rainbow, Magic Carrot Salad.

The best part? This entire meal generates zero food packaging waste while delivering maximum nutrition and flavor.
Whether you're a seasoned plant-based cook or simply curious about elevating your vegetable game, this episode offers a perfect balance of practical cooking technique and creative inspiration. Try it once, and I promise you'll be seeing vegetables in an entirely new light. And stay tuned for our next episode focused entirely on homemade hummus – because once you experience how easy and delicious it is to make from scratch, no on should ever ever buy it in a plastic container again!

Here's a quick recipe:

• Preheat the oven to 375°F

• Slice the Romanesco cauliflower horizontally into discs rather than vertical steaks for a much more beautiful presentation.
• Toss w/olive oil, salt and pepper and roast for approximately 25 minutes
• Make the simple Cannellini bean puree by processing half a can of all organic Cannellini beans, a dent of garlic, the juice of half a lemon, a pinch of S & P and warm in a pan.
• Slice the Rainbow Carrots into ribbons using a vegetable peeler. Then I added minced jalapeño and thinly slieced shallot rings for additional flavor and texture. Shower with a nice sprinkle of salt and toss to incorporate all the ingredients. I dressed this w/the juice of one line, a splash of Japanese rice vinegar, mirin and a scant Tbls of Tahini
• The entire meal produces zero food packaging waste and is highly nutritious!

MINDFUL MEALS & SUSTAINABLE LIVING - The Art of Living an Elevated Lifestyle