Happy New Year!
Did you choose your word for 2026? I’m torn between these three: Osoiji, which is a Japanese tradition for “deep cleaning,” and I love that! With any deep cleaning, the reset button is automatically put into action. And what that sentiment, my two runner-up words, “release and simply,” are also put into practice. Yet, I also love “advocate,” and “hope.”
Eeek! What’s a Morselist to do? I know. I know. CHOOSE! As I write this, I’m leaning more and more toward Osoiji. I’d love to hear your thoughts, wishes, goals, plans, and dreams for 2026.
Do you have a favorite meal or tradition to start the new year?
I love to start mine with a morning hike followed by a hearty breakfast/brunch, but not before my strong morning cup o’ joe. 🙂
Here’s a tasty cheeZy recipe I created for Vitacost last month. It’s a healthy dish to start the new year, too. Please also check out my other recipes. Did you know I have a few cookbooks? Check them out here.
Mo’s Cauliflower Gratin
Ingredients
1 large head cauliflower, chopped & steamed: Drain thoroughly to prevent water gratin
1 cup CheeZe, I use vegan mozzarella shreds
1/4 cup parmesan
2 TBSP grass-fed or vegan butter, room temperature
1/2 cup unsweetened almond or cashew milk
1 cup cashew cream* (see Mo’s recipe below)
1/3 cup Green onion, chopped
2 TBSP Almond flour
Salt & white pepper, to taste NOTE: I’m extra generous with pepper
Avocado oil for sauteeing
*Cashew Cream recipe
2 cups of raw cashews
1 cup of water
Cover cashews in water in a bowl
Soak in the refrigerator for a couple of hours or overnight
Drain most of the water and blend well into a thick cream
Store leftovers in a tightly covered jar and refrigerate.
Directions
In a large pot, steam the cauliflower, then drain the water. Add the cheeses, cashew cream, almond flour, salt & pepper.
In a medium-sized skillet, saute the green onion in avocado oil for approximately 2 minutes. Add cashew cream, milk, almond flour, salt & pepper until well mixed. Pour mixtures into the cheezy cauliflower pot.
In a lightly oiled glass or ceramic pan, scoop or pour the cheezy cauliflower into the pan and spread evenly.
Bake for approximately 25-30 minutes, or until golden brown.
Sprinkle extra parmesan cheese on top, and garnish with fresh rosemary or parsley.
XO,
Mo, the Morselist (aka, Maura)