This is the last supper in Boston for a while for me, using up what’s left in the kitchen before I’m gone for the next 4 months. I’m sure I’ve said it before that I thoroughly enjoy the game of making a meal with no plan, and this was one of those games. I’m not saying I want to compete on Chopped or anything wild, but I do enjoy the challenge.
I made a final batch of hummus to use up some lemons and a jar of tahini, intended for the drive home tomorrow. A solid 1/3 of that was consumed today in this bowl and with odds and ends from cleaning up my kitchen. If you don’t have hummus for this bowl, the flavors will be just fine on their own. Hummus is simply a satiating binding agent here.
On another note, I’m super gracious to have another eating vessel from a lovely gal named Lara. She’s a ceramicist making the loveliest plant pots and kitchenware in Boston. You can find her as @ceramicbabes on Instagram and she sells some of her stuff on etsy and at places like Olive’s & Grace.
- 2 cups cauliflower rice
- 1 carrot
- 1 egg
- 1/4 cup hummus
- 2 tablespoons nutritional yeast
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- optional toppings: lemon juice, sunflower seeds, dried parsley, smoked paprika, pepper
Grate or chop carrot, add to cauliflower rice and cook over med/high heat on the stove until both begin to soften.
While cauliflower rice and carrot soften, scramble or fry an egg in a separate pan.
Once everything is cooked, stir into vegetables the nutritional yeast, turmeric, salt, and any of the optional toppings. I went for about 1 tablespoon of sunflower seeds, a sprinkle of smoked paprika and dried parsley, then juiced half of a lemon over the top.
Add the egg and hummus for some healthy fats and protein, then you’ve got a full meal.