Savory Veggie Mish-Mash

A few weeks ago I was approached by Redbook Magazine, asking for permission to highlight and publish one of my tasty fall recipes. 

You can imagine my response: 
“Um- yes!”

 

I simply could not contain my excitement. The email asked for high resolution images, so with much gusto, I whipped up the requested recipe and put on my styling cap. The photography ensued.

Plain and simple, I felt as though the photos turned out quite well.

I quickly uploaded them to Dropbox, sent the requested link, and waited…and waited…and waited.

No response.

Still no response.

I’m still not sure what happened in the lines of communication between me and Redbook, but I choose to continue feeling downright flattered and even still a little excited inside.

 

If I’m unable to share my memorable seasonal veggie mash with the larger world of publications, I’ll settle for the sweet bliss of the interaction, nonetheless.

 

Savory Veggie Mish-Mash 

1 cup organic baby carrots
1/2 head cauliflower
1 Tbs. coconut oil
1 large glob Dijon mustard
plenty of sea salt
1/2 tsp. ground nutmeg
**Sprinkle of Vietnamese cinnamon (optional)

 

Bring a medium pot of water to a boil, adding veggies to a steam basket.  
Steam the veggies until soft.  
Transfer to a food processor with coconut oil, a good size glob of Dijon, great salt, and nutmeg.  
Whir until smooth.

**For a spicier version, sprinkle with the intricate flavors of Vietnamese cinnamon. You’ll be pleasantly surprised.