I picked up a beautiful head of cauliflower yesterday when it was sunny and fairly warm outside.
However, today the temperature dove and snow began to fall. There's nothing like chilly weather to signal the start of soup season. And I'm a soup freakazoid, making it every chance I get. ;O)
So, it was these snuggly weather conditions that prompted me to create some Vegan Cream of Cauliflower Soup. If you like creamy, rich and smooth soups, then this one's for you.
First, clean your cauliflower. To do that, simply fill a large bowl with fresh water and add a few Tablespoons lemon juice or a teaspoon or so of apple cider vinegar (a much stronger-tasting foodie acid, so less is used).
Cut cauliflower florets from the stem and let soak for 10 minutes or so to thoroughly clean. Drain and rinse.
Next, heat a little extra-virgin olive oil in a large pot. Add 1/2 a large chopped onion and 1 clove garlic, and saute until the onions are transluscent.
While waiting for the onions, coarsely chop the cauliflower.
When the onions are ready, add your chopped cauliflower to the pot. Saute for 10-15 minutes, stirring occasionally, until the cauliflower begins to brown.
Next, add 6 cups veggie broth (or 6 cups water and 3 veggie bouillon cubes (or equivalent). Cover and simmer until cauliflower is tender, 10-15 minutes more.
Pour the contents of the pot into a blender (you may have to do this step in 2 batches or more). Add 1 heaping cup of raw cashews and blend until completely smooth. Pour blended soup back into pot. The cashews add some really yummy healthy fats you need, but when blended with a liquid they also help to make this "cream soup" creamy!
Now comes the fun part: Let's flavor your soup.
Gaze upon the Cauliflower "Vegan Flavor Matches" and add the flavors that you feel would satisfy your tastes.
Here's what I added, in no particular order:
- Tamari
- Butter, non-dairy (I'm actually using coconut oil these days -- it adds a very rich taste, similar to vegan butter but is much healthier)
Chives
- Lemon Juice
- Nutritional Yeast
- Salt
- Pepper
After adding a few ingredients, stir and taste.
Always let the 4 Flavors (Sweet/Sour/Salty/Bitter) guide you in the final tasting of any dish: Does it need some sweetener? Something sour? More of a salty taste? Or does it need a bitter edge? Look through your fridge and cupboards and let your past experience and intuition guide you to the flavors you need to add to balance your soup.
At this point, my soup needed a little sweetness, so I added some Agave Nectar.
When your soup is flavored to perfection, heat gently until warmed throughout.
Ladle into soup bowls and garnish with a little nutmeg, or other herb or spice you prefer. Serve with a slice of hearty whole grain bread.
Vegan Cream of Cauliflower Soup
Lushious, warming and comforting.
Happy Cooking!
Today's spotlight was on Cauliflower. By using the information found within the pages of the Vegan Coach website, you too can create quick and easy vegan meals without recipes! Ideas for flavorings in this meal were inspired by Cauliflower's "Vegan Flavor Matches" -- they make cooking a breeze!
Just returned from Italy . Wow, what a trip! Italy is a beautiful country - mamma mia!
But as wonderful as traveling is, it's always MOLTO BENE* to return to your own kitchen and your own food, don't you agree? And it was with extreme happiness that hubby Jeff and I could sit down to our beloved Sunday brunch with A Prairie Home Companion playing on the radio in the background. I made an old favorite this week: Vegan Eggs Benedict. It's rich, tasty, and totally satisfying.
I think my favorite part of this dish is the sauce -- a cheesy, mustardy concoction. Be sure to make extra sauce, though, as it can be used in other dishes, such as poured over lightly steamed asparagus or dolloped on a tempeh reuben.
To double the sauce, add just a tiny bit less water than the original recipe calls for. To triple the sauce, use even less water. You can always add more if it's too thick for your liking. (Refrigerate unused sauce -- may need to be thinned a bit the next day with a little water.)
Serve with a side of vegan sausage and some fresh avocado and you'll be well on your way to foodie heaven. And as always, don't forget some good, strong organic coffee.
FAUX EGGS BENNY
1 pound tofu-medium
1/4 cup apple cider vinegar
1/4 cup oil
1/4 teaspoon salt
4 whole whole-wheat English muffins, sliced
8 slices veggie canadian bacon
1 tomato, cut into 8 slices
Cheesy Mustard Sauce:
1/2 cup nutritional yeast
2 Tablespoons flour
1/2 teaspoon salt
1 cup water
1 Tablespoon oil
1 teaspoon Bragg's Liquid Aminos (or Tamari)
2 teaspoons Dijon mustard
- Preheat the oven to 450 degrees F.
- Drain tofu and cut into 8 slices. In a small bowl, whisk together the vinegar, oil, and salt. Arrange the tofu in a 6x9" baking dish and pour the oil and vinegar mixture over the top. Marinate for 15-30 minutes. Make sure to turn the tofu over occasionally so each side gets marinated.
- Bake tofu for 20 minutes or until crispy brown. (Pssst...the tofu never seems to crisp up for me, but maybe that's because I'm a spaz and can't wait to put my Brunch together!)
- While tofu is baking, prepare the sauce. In a small saucepan, whisk the nutritional yeast, flour, and salt together. Add the water, oil and Braggs, and stir over medium heat until sauce starts to thicken. Stir in mustard and simmer on low heat until you are ready to serve.
- Toast the muffins. On each half, place 1 piece of veggie bacon, 1 tofu piece, and 1 tomato slice, then cover with Benny sauce.
(This recipe comes straight out of the How It All Vegan cookbook. If you're looking for quick and easy vegan recipes, then be sure to check it out. This cookbook turned me on to Parmesan Crusted Veggie Sandwiches, Sweet Polenta Pie, and Flax Eggs! Thank you Tanya Barnard and Sarah Kramer! You ladies RAWK!)
Vegan Eggs Benedict
Happy cooking!
*Molto Bene = Italian for "very good"!
As featured in the Reno News & Review
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