Tuesday, September 30, 2014

Cauliflower Leek Soup

Cauliflower Leek Soup

Serves 6

- 1 TB olive oil
- 2 TB minced garlic
- 1 large head of cauliflower
- 3 leeks, cut into 1 inch pieces

- 7 cups veggie stock or water (and a veggie boullion cube if using water)
- 1 can chickpeas, drained and rinsed
- 1 cup cashew cream
- 1 TB lemon juice
- 2 TB nutritional yeast (in the bulk section of your health food store)

1. Heat the olive oil, in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes adding sufficient amounts of water to keep it from sticking or burning. 

2. Add veggie stock/water to the pot and bring to a boil. Turn down heat to a simmer, cover and simmer for 30 minutes. 

3. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer.  Mix in the cashew cream, lemon juice and nutritional yeast and continue blending until smooth.

4. Season with salt and pepper to taste.

-You can garnish the soup with anything you like really, cashews, sliced spinach, cilantro, bell peppers, avocado... you name it!
- You can use this as your main dish, as a side, as a base for another creamy soup. The sky is the limit!
- And don't be afraid of substituting other veggies. Use what you have. 


Wednesday, September 10, 2014

Pasta Fresca a la Wagner

I should write the recipe for this down sometime, but it is just so easy to throw together with whatever veggies I have in my fridge. Tomorrow is grocery store day, so we were trying to figure out what we could eat, and we had a zucchini, a bell pepper, and onion, some green onions, some cilantro, garlic, and some whole wheat pasta. So we just sautéed veggies, added some soy sauce and other spices, mixed it all together with a cup of pasta water and a quarter cup of nutritional yeast. Garnish with avocado, and you've got dinner in 20 minutes!