Red Curry Cauliflower Soup

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VegOut! HERE partner Stephanie Hoban, the talented gal behind RIPE Cuisine, is gung-ho about vegetables. Her Market Cafe keeps busy offering up healthy, seasonal vegan dishes that are out of this world, no matter your dietary preferences.

To help us kick off the 2014 VegOut! Challenge, Stephanie served up a dynamite cauliflower soup for the Mayor and other VegOut! supporters at City Hall. She’s shared her recipe for you to make at home:

RIPE Red Curry Cauliflower Soup

Throughout March, Stephanie is serving up a range of weekly VegOut! specials to help you get your veg on.  Stop by her Market Cafe booth at the City Hall Farmers Market every Wednesday, 11am-1:30pm. You won’t be disappointed.

For more tasty veggie-centric recipes, visit the Recipe Box on her site.

It’s VegOut! Month in Houston!

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VegOut-CultureMap

This week, City of Houston Mayor Annise Parker proclaimed March official “VegOut! with Recipe for Success Month” in Houston.

During a press conference at City Hall to kick off the 2014 VegOut! Challenge, Parker pledged to take the challenge for the second year, and waved about her newly purchased Brussels sprouts as evidence.

A bushel of VegOut! supporters also showed up for the kick off, including emcee Isis Smalls, Miss Houston 2014; Ed Gonzalez, Mayor Pro-Tem, Houston City Council; Dr. Faith Foreman, Assistant Director, Houston Department of Health & Human Services; Cyndy Garza Roberts, Director of Public Affairs, H-E-B; Dr. Russell Kridel, Chair, American Medical Association’s Council on Science & Public Health; Kelly Landrieu, Forager, Whole Foods Market; Paula McHam, Director of Client & Community Affairs, Cigna; Chisolm Tate, Director of the Diversity Council, Luby’s Fuddruckers; Lisa Mellencamp, Co-Chair GoHealthyHouston Task Force.

In addition, VegOut! chef partners (Jon Buchanan, Trevisio; Stephanie Hoban, Ripe; Jason Little, Whole Foods Market; and Erin Stewart, DEFINE) each provided samples of their own tasty take on 2014’s hottest vegetable: cauliflower!

We hope you’ll join Mayor Parker and Recipe for Success Foundation in eating 30 different veggies within 30 days, starting March 1. Register TODAY!

Read a story about the kickoff in CultureMap here.

Mushrooms of eternal life?

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Thought by ancient Egyptians circa 2000 BC to ensure immortality, the pharaohs ordered that no commoner could touch these edible fungi. However, despite its status as a non-veggie, we encourage you to work these low-cal, nutrient-dense treats into your cooking routine to boost your immune system. Have you ever scavenged for wild mushrooms?

Carrots in technicolor?

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The ancestors to today’s carrots grew wild in Afghanistan, and were originally cultivated for their aromatic seeds and leaves. The root was first used in the 1st century, and by the 12th century Arabs were cultivating red and yellow varieties. Now you can find carrots in myriad colors, such as these. How do you nibble this “rabbit food”?