This dish is vegetarian, but could easily be made vegan by excluding the cheese and yogurt. This recipe makes four servings.
2 tblsp cup olive oil
1 onion diced
2 garlic cloves diced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon chilly powder
1 teaspoon turmeric
pinch of salt
pinch of black pepper
1 medium head of cauliflower, coarsely chopped (about 5 cups)
3 cups veggie broth (or bullion cubes with water)
½ cup of plain yogurt
2 cups of grated cheddar cheese – half for mixing into the soup and half for the toast
4 slices of bread
5 sprigs of parsley - you can leave the stems on
1 bag of frozen peas, defrosted (or fresh if available – you can also use whole peas with shells)
1 cup raw cashews
1 jalapeno (optional)
1 veggie bullion cube (or use italian spices, garlic powder and salt)
¼ cup of water
Coat the cauliflower with ½ of the oil and roast in the oven at 400 degrees for 20-25 minutes – until it’s lightly browned. In a pan, use the rest of the oil to brown the onion and garlic. Add the broth and spices and heat. Add the cauliflower and cook for about 20 minutes, stirring occasionally. Stir in some of the cheese, use the rest of the cheese to make cheese toast and as garnish. Also garnish with plain yogurt.
For the dip, simply throw everything in the blender or food processor and mix until smooth.
This recipe was inspired by a recent visit to the lovely dining table of my friend Alice.
red rice, oat base sauce with red lentils, carrots and ginger
HOW I LOVE FRESH GINGER
the best spice ever
and it’s so healthy <
Spicy Jalapeno Tofu Scramble
Served with potato pancake and fresh apple and a green smoothie
+ Easy lunch leftovers, cold tofu scramble with celery added
vegan, high-protein, satisfying hot breakfast.
This is one of my favorite vegan breakfast dishes. It’s easy to make – takes about 30 minutes total – and very filling. The recipe makes enough for a main breakfast course, along with leftovers for a cold side dish at lunch.
This breakfast was inspired by a recent brunch at our friend Will’s. Thanks Will!
1 box of extra firm tofu – be sure to use organic
3 cups of raw spinach or half a cup of frozen spinach
1 jalapeno, finely chopped (+/- depending on your preferred hot level)
1 1/2 tbsp of turmeric (most recipes call for less, if you prefer use ¼)
1 tblsp of nutritional yeast (optional)
pinch of salt
pinch of cayenne pepper
pinch of ground pepper
1 tsp of oil, I used canola although many recipes call for olive oil
½ leek, finely chopped (half it the long way to include white & green parts)
2 garlic cloves, finely chopped
1 small tomato, chopped (I used canned tomato, since they’re out of season)
3 sprigs of chopped parsley
Drain/press the tofu and then crumble it. Sprinkle on the turmeric, salt, nutritional yeast, cayenne pepper and ground pepper, stirring while adding to spread it throughout. Add the jalapeno to the tofu and spinach to the tofu mix. Saute the leeks and garlic in the oil until they just begin to brown. Add the tofu mix and cook for another 6 minutes, stirring often. Add the tomatoes and cook for another 30 seconds. Garnish with parsley.
Add chopped celery and serve cold, alone or on bread with fresh veggies, such as cucumber and lettuce.
Alternatives / Some recipes call for
Different vegetables: corn, mushrooms, bell peppers or zucchini
Veggie sausage, which I think would be delicious
Additional spices: cumin, paprika, thyme and coriander
Southwestern: Scallions, black beans, chili powder, salsa and cilantro. Can also add sour cream and cheese for a non-vegan version. Serve this with warm tortillas.
Potato pancakes and fresh apple and a green smoothie with coconut milk
2 cups tri-color quinoa, cooked
1/4 cup red onion, small dice
1/2 cup cucumber, small dice
1/2 cup tomatoes, small dice
2 Tablespoons fresh cilantro, chopped
2 Tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
4 avocados, halved and pitted
Prepare quinoa according to package directions. Fluff with a fork and transfer to a large bowl. Mix in the red onion, cucumber, tomatoes, cilantro, olive oil, vinegar and salt. Cut each avocado in half and gently scoop out of the shell, keeping it intact. Scoop the quinoa salad into the center of each avocado. Serve immediately.
Easy Vegan Walnut Butternut Squash Soup
Description: Hearty, hearty, high-protein, low-fat, high in omega 3
The soup is very heavy and creamy, although it has no cream or animal products in it. This recipe was adapted from several recipes I found.
½ butternut squash, roasted with olive oil
½ onion, roasted with olive oil
2 garlic cloves, roasted with olive oil
1 cup walnuts
2 cups veg broth
½ tsp red pepper
pinch of Mexican spice mix
yogurt or parmesan
on the side: croutons or onion chips or similar crunchy topping
some recipes also include:
1 tsp coriander
¼ tsp cumin
½ tsp turmeric
Cooking time: 1 hour total
Prep time: 20 minutes
Cover pan with foil and preheat to 400 degrees. Cut squash in half and remove seeds. Cut squash in eight strips, spread olive oil on surface and roast for 40 minutes. On the same pan roast the onion and garlic for 10 minutes. Let cool. Use half of the roasted veggies.
Blend everything except for the garnish in a blender. Heat in pan.
This recipe makes four small bowls of soup.
I served the soup with brussel sprouts and pita chips. Since it’s a blended soup, it’s best served with something crunchy and with some green veggies that have great texture. It’s a very heavy and filling soup, so serve just a small bowl. I think it’d go great with a light salad, maybe one with micro-greens and thinly sliced apple or pear.
What soups do you make?
It’s winter, so I’m looking for new soup recipes, especially recipes with winter veggies.