We’re Back!!!

A lot has happened in the past year at the Druist-Fosters. We moved from New Jersey to Southern California. We’ve accepted new positions with our companies that gave us an opportunity to move. The chaos of planning a move and then actually moving has finally come to an end. We’re fully moved in and settled into our new home and new routines.

I can now resume blogging. Perhaps it’s part of the adjustment to Southern California living, but the Mrs. has started us on an initiative to enjoy meatless meals 4 days a week. Just in time with the World Health Organization’s findings that Bacon and processed meats cause cancer. You can read the article here.

I will attempt to post more regularly

For the first recipe, I’ve chosen General Tsao’s Cauliflower with Quinoa.

Roasted onions and peppers and edamame help added some depth and umame.

Roasted onions, peppers and edamame help add some color contrast and umame.

General Tsao’s Cauliflower

Serves 4, Prep time 1 hour, cooking time 30 minutes


2 TBS olive oil for stir frying

1 tsp sesame oil for seasoning the oil

Cooking oil for deep frying


  • 1 head cauliflower cut into flowerets
  • 2 eggs
  • 2 TBS Soy Sauce
  • 1 TBS rice wine vinegar
  • ½ cup flour
  • ¼ cup corn starch
  • 1 tsp baking powder


  • ½ cup orange marmalade
  • 3 TBS soy sauce
  • 1 cup vegetable stock
  • ¼ cup corn starch or arrowroot
  • salt and pepper
  • 1 TBS sriracha (optional)


  • 3 cloves of garlic finely minced
  • the whites of 3 scallions finely minced (save the green part for garnish)
  • ½ finger of ginger peeled and finely minced
  • 1 red bell pepper cut into ½” pieces
  • 1 medium onion cut into ½” pieces
  • 1 TBS dried red peppers (optional)
  • ¼ cup edamame, thawed

Preheat the oven to 400F. On a foil lined baking sheet, toss the onions and peppers with a little oil, salt and pepper and some of the garlic. Place in the pre-heated oven until the vegetables become tender and start to change color.

Fill a large pot or deep frying pan approximately half-way full with oil, heat on medium high until it reaches approximately 350F.  In a large mixing bowl. sift flour, ¼ tsp salt, ¼ cup corn starch and baking power together. In a smaller mixing bowl combine the eggs, 2 TBS of soy sauce, and vinegar together. Once blended, whisk into the flour mixture. If the batter is too thick, you can thin it out with water of vegetable stock.  Coat the cauliflower with the batter and fry in batches until it is golden brown. Let drain on paper towel lined backing sheet. Set aside.

Heat a wok or large skillet over high heat,  add the sesame oil, scallions, ginger and peppers. Stir until they become fragrant but keep it moving so the the garlic does not burn. Add the 2 TBS of olive oil, the edamame and roasted vegetables. Constantly stir for about 2 minutes then add the orange marmalade and reduce the heat to medium. In a small bowl mix the corn starch, soy sauce, stock, salt and pepper, and sriracha until the well blended. Pour mixture into the cooking vegetables. Stir until the mixture comes to a boil which will thicken it up. Toss in the fried cauliflower and stir until  the cauliflower heats through, remove from the heat. Serve over rice or quinoa.