Do you ever make NewYear's resolutions and wonder why you ever thought you could keep them going strong throughout the year? I think that around April every single year.
In January, I decided to try one new food per month for all of 2014. I'm still keeping my promise, in fact this month I actually tried two new foods, but it's much harder than I expected because there are only so many foods in the world to try!
In January I finally tried chia seeds and made a yummy
chia seed pudding. In February I tried something I had never heard of, amaranth, and made a note worthy
amaranth porridge with strawberries. And in March I tried raw cashews and made a truly delicious pasta dish with a
vegan raw cashew sauce.
This month I was walking around the Bulk Barn, because that's where I've been finding all my new foods to try so far, and was worried that I might run before December. Then I decided to throw caution to the wind and made a yummy salad topper using two new foods for April. I realized that if I run out of new foods to try at the Bulk Barn, I can just head over to China Town or my Farmer's Market, it might get a little harder in December but if I keep trying I can fulfill this set of resolutions.
Read on for my recipe for
Roasted Cauliflower and Sausage with Puffed Quinoa Salad Topper. It might sound a few bit familiar if you read a recipe I shared a few days ago for
Puffed Quinoa and Peeps Tarts with Lemon Curd and that's because I used my Puffed Quinoa Salad Topper for the tarts! It turns out that a salad topper makes a pretty awesome tart!