Cauliflower Soup

I have made this recipe several times and it's a keeper.  Thank you, Dr. Fuhrman (from his "Eat to Live" book).

Without further fanfare, here it is, down and dirty and simple:

Ingredients

1 pkg. frozen cauliflower florets

2-3 large carrots, chopped

2-3 garlic cloves, minced

2 T. no-salt seasoning

7 c. combo of veggie broth and water (add some Mrs. Dash, Turmeric, celery seed, white pepper)

1 small can mushrooms

1/3 c. raw cashews (put in blender and set aside)

5 cups kale or baby spinach (will put this in the bowl right before ladling soup)

*cashew or soy milk (optional)

Bring to simmer all ingredients except cashews and kale/spinach.  Simmer on low until veggies are tender...about 20-25 minutes.

Ladle 2/3 of the soup from pot into the blender with the cashews.  Blend until completely smooth and add back into remaining soup.  Mix thoroughly.

*Can add nut milk at this time for extra creaminess, but not needed.

Ladle hot soup over chopped greens and serve.

Yummers!

Roasted Veggies

This is me, writing a post that is short, sweet and to the point!  No long, drawn-out recipe for this delicious dish. The cauliflower and sweet potato fries were coated with non-stick spray (olive oil) and tossed in a baggie with some nutritional yeast and lots of Mrs. Dash seasonings.  Spread in a single layer on a baking sheet and pop in a 350-375 oven until tender and browned (anywhere from 20-35 minutes).  The kale chips are one of my new favorite foods and coated with the same yummy stuff as the roasted veggies. Cook these green leafy beauties in an oven no hotter than 350 degrees and check frequently.  (They will turn brown and burn quickly.) I start with 10 minutes, flip the kale and cook another 2-5 minutes, never turning my back on them.  They are ready when they are crispy crunchy. I whipped up a home made ketchup using tomato paste, veggie broth, a splash of tamari, a bit of sweetener and some powdered onion and garlic. 

Not Your Grandma's Potato Salad

4 small baked **red potatoes, skin on, cut into cubes

2 cups cooked cauliflower florets (you can use an entire head of cauliflower in this recipe.  I have.   It still tastes like potato salad.)

Boil, bake or microwave (I nuke for speediness) the potatoes and cauliflower until done, whichever you prefer.  Keep a window open or a fan on in the kitchen since cooking  cauliflower  has its own special aroma.  This salad tastes great WARM.

Instead of the traditional mayonnaise (nope, not even veganaise)--- I add only spicy brown mustard, a few shakes of white wine vinegar, fresh ground pepper, parsley flakes and a pinch of garlic powder to the warm potato mixture.  Toss well!

Add chopped onion (1/2 cup) red (or green or both) bell pepper (one whole, chopped), dill pickles (just one large or two small, chopped), grated carrots (1/2 cup),  black olives (about 10, chopped), and 1-2 cups baby spinach leaves, sliced thin (this is not pictured in the collage above).  *Optional addition:  sprouted lentils (steamed for a minute or two before adding) or alfalfa sprouts.

Blend in all ingredients. Taste and add more mustard or vinegar if you need more ‘zest.’  Salad tastes great warm…and very good for leftovers.  I’m guessing there will not be much ‘leftover.’

YUMMERS!


**I have used all kinds of potatoes for this recipe.  I like the small red but the Yukon Gold and Idaho spuds are also delish.

Cauliflower Soup

This is a simple soup to make.  A bit of time and the following ingredients are all that is required to achieve this 'scrumptiousness in a bowl.'

Here's what you'll need:

Soup Base

2-4 cups cauliflower florets and thinly sliced stems, fresh or frozen.  I use an entire head of cauliflower or one 16-ounce bag of frozen.  Cook the cauliflower until fork tender.  Use whatever method you are most comfortable with.  I get good results in the microwave.

2-3 cups almond milk, unsweetened (use whatever milk floats your boat)

Pour your milk into a blender and add 1/2 of your cooked cauliflower.  Liquify until smooth.
**Rev. 10/30/14:  I've started using my immersion blender instead of my counter-top blender.  So much easier! Remove a cup of your steamed cauliflower from the pot and set aside.  Add your milk and blend with immersion blender. Add the cup of cauliflower to your blended soup base.

Add 1/2 tsp. white ground pepper.  This pepper has got a little kick so use less to start and taste before adding more. 

Your soup base is finished.  See?  Easy!

Now, gather together the following vegetables:

Mushrooms, onions, bell peppers, spouted lentils  I like my mushrooms Portobello and sliced thickly, my onions, sweet....my bell peppers in all the rainbow colors and my lentils sprouted to about 1 - 1/2 inch.

Clean, slice, dice and saute them in your favorite way.  I use a bit of non-stick spray to coat my pan...and Parkay Spray on my veggies, along with a few of Mrs. Dash's no-salt seasonings.   I do not use oil or butter (apologies to all my Paleo family and friends).  I encourage you to use what tastes best to you.  If you have never tried the water saute method, this is the perfect dish for a 'first time.'

I like my veggies al dente and sauteed long enough to incorporate all the natural flavors.   You can cook them for as little or as long as you like and then turn the heat way down and cover with a lid. 

In the microwave or on the stove top, bring your cauliflower soup to a soft simmer.   Ladle hot soup into serving bowl.  Then scoop up and add 1-2 cups of cooked veggies.  Enjoy!

**Notes from experience:  The first time I made this soup, I kept it very simple, adding only a few bits of diced red bell pepper and some lightly sauteed mushrooms.  The next few times I made it, I started using different vegetables and lots more of them.  As you can see in the photo, may ratio of sauteed veggies is much greater than the amount of soup base.  Broccoli is another great veggie to add to this mix but it will change the flavor of the dish because of its own distinct flavor.  I eat lots of broccoli so decided to keep this dish broccoli-free.  Zucchini squash is another wonderful addition to this saute mix and I've used shredded carrots, too.

Final note:  When I make enough to have leftovers, I refrigerate the soup and the veggies separately...and reheat them separately, as well.  The soup presents more lovely when the soup is ladled first...and veggies added to the soup.  I'm just sayin'.