I came back to NY, only to fly back to Miami a week later, because subsequently my father became extremely ill and I went down there again to relieve my mother and brother of their hospital duties.
In the middle of all this, I found an amazing editor for a book I just finished writing called, "Spiritual Kneading for Rosh Chodesh" I am afraid I wont be posting anything from that book here, because it's all about challah - not OK for the gluten free community here.
On top of that, my publisher has asked me to buckle down and write out a marketing plan for my forthcoming cookbook "Silk & Spice: Recipes from the Silk Road for the Mindful Vegetarian" due out next Spring 2014. Although this was initially done when I wrote my proposal over a year ago, many things have changed since then, including my circle of foodies. So I had to revamp my marketing plan, which extended to my amazing circle on facebook. A big shout out to Mark Zuckerberg. I don't know what I would do with out him.
Amidst all of this, I was in the mood to cook something really satisfying, as this winter or Spring - what ever you want to call it, just does not end. I wanted comfort foods. Something grounding and earthy.
Years ago when I was veering towards vegetarianism, Mollie Katzen was the IT person for hearty vegetarian recipes. She still is the Queen. I am just a Queen from Queens... (little humor needed when in crisis) I still turn to her recipes that never disappoint. I often make this quiche when I have a HUGE bag of potatoes lying around from my left over winter CSA season. Make use of the food processor to cut down on time for the crust. This potato crust quiche is moist and stays put together after cooking. Make sure you pick from the freshest cauliflower around, otherwise it alters the taste to mush.You could always experiment with different cheeses. Enjoy this quiche with a nice big leaf lettuce salad on the side. This recipe comes from The New Moosewood Cookbook.
Cauliflower Cheese Quiche in Potato Crust
for the crust
2 cups grated raw potato (from 2-3 peeled potatoes)
½ teaspoon salt
1 egg white, beaten
¼ cup grated onion
for the filling
1 tablespoon olive oil
1 cup diced onion
2 cloves garlic, minced
½ teaspoon salt
freshly ground black pepper
¼ teaspoon dried thyme
½ teaspoon dried basil
1 head cauliflower, broken into florets
1 cup (4-5 oz.) grated cheddar cheese
¼ cup milk