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Want Something Cool to Eat?
Try This Delightful Dairy Free Dessert
Did you know that Jeffrey Maxwell, NCC Risk Management Director and Assistant Treasurer, can be seen in the NCC office kitchen preparing simple tasty vegan cuisine during his lunchtime? Well, you may not have a chance to stop by the office and sample his cooking, but how about trying this delightful dairy free dessert he shared.
Bon Appétit!
Carob Chia Pudding
1 1/2 cups unsweetened vanilla almond milk (or non-dairy milk, such as soy milk or coconut milk)
1/4 cup chia seeds
2 tbsp carob powder
1 tbsp pure maple syrup
1 tsp vanilla

Topping of choice - coconut whip cream, slivered almonds, bananas, strawberries, raspberries, blueberries, shredded coconut
Mix ingredients together well in a large bowl and store in refrigerator for 1-2 hours or overnight until thick. May adjust amount of milk to desired thickness. Serve chilled or warmed and top it off with toppings of choice.

Contributed by Jeffrey Maxwell

Cauliflower Steaks

Did you know that NCC President Jim Pedersen and his wife Debi Pederesen have authored two meatless cookbooks? The book titles are: Meatless Easy-Oven Cookbook and Meatless Fast & Simple Cookbook. These cookbooks are available for purchase at the Adventist Book Centers in Pleasant Hill and Sacramento, and include some very delicious recipes.
The recipe below is Debi’s Cauliflower Steak. You'll be delighted at how easy it is to prepare cauliflower this tasty way.
Bon Appetit!
I've seen several recipes for making this and was intrigued. So, I had to give it a try. They are wonderfully easy and delicious.
Preheat oven to 350 degrees.
Remove the outer green stalks and trim the stem of a small cauliflower to about 1 inch below the main head. Cut the cauliflower in 1 inch thick slabs. You should get 2 slabs. With the side pieces that don't hold together in a slab, flatten 2 opposite sides of each piece so they will lay flat in a pan. 
Heat 2 tablespoons olive oil in a large ovenproof fry pan. Place the cut sides of cauliflower pieces in hot pan. Brush tops with additional olive oil and sprinkle with salt. Fry till golden, about 4 minutes. Turn pieces and fry second side until golden. Top with a few sprigs of fresh thyme or other herb and a couple of sliced cloves of garlic. Place the pan in a 350-degree oven for 10 - 15 minutes or until cauliflower stem is tender. Serve immediately. Serves 2.
Optional ideas (thanks friends!):
  • Top with freshly grated Parmesan cheese, lemon zest, tahini dressing, and/or toasted pine nuts or almonds.
  • Make into a salad by cutting cauliflower into pieces and top with diced or wedged tomatoes, butter lettuce, and sliced onions. Dress with your favorite vinaigrette.
  • If using a very large cauliflower, it will make more slabs and serve more people! 
Contributed by: Debi Pedersen, NCC Trust Officer
Northern California Conference of Seventh-day Adventists | 401 Taylor Blvd. | P.O. Box 23165 | Pleasant Hill, CA 94523 | (925) 685-4300 | info@nccsda.com