This is my second favorite spinach artichoke dip! (First favorite here!) I’ve made this for a few gatherings and people love it!! My kids love it too, double bonus!! I serve this with fresh veggies on the side. I love using the leftovers in my collard wraps or on sprouted bread for the kids!
- 2 (14oz) cans artichoke hearts (in water), chopped
- 16 oz frozen spinach
- 1 cup raw cashews
- ~ 1/3 cup water
- juice of 1/2 medium-sized lemon (a little under 2 Tbsp)
- 1 Tbsp nutritional yeast
- 1 Tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1/2 tsp sea salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- smoked paprika, to top (optional)
- Add frozen spinach and artichokes to large saucepan over medium heat and cook until thawed, stirring often.
- Place cashews in food processor, process until your cashews become a flour then begin to pour in your water until you get a creamy consistency.
- Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
- Add your creamy cashews, lemon juice, nutritional yeast and seasons to the bowl and mix thoroughly. Place in pretty dish, sprinkle with smoked paprika and serve!
- You can serve this now or stick it in the oven at 300 for about 10-15 minutes. Both ways are good!
Original recipe from iknowsquat.com
Burgers are the easiest thing to feed our 18 month old, Cash. He refuses to eat with a fork or spoon, just wants to hold it in his hand and use the opposite hand to shovel in food!
Burgers are easy for me too since I don’t have a ton of time to prepare my meals during the day. I just throw one of these in my collard wraps with Sun-Dried Tomato Basil Cashew Cheese, leftover quinoa, shredded veggies, lentil sprouts and avocado. Sometimes I top it with Habanero Sauce or an oil-free dressing I have in the fridge. I have a ton of different burgers recipes but these are one of my favorites!!!
Original recipe from VegKitchen.com
1 medium onion, chopped
2 garlic cloves, minced
1 medium carrot, thinly sliced
1 large celery stalk, chopped
1-150z can chickpeas, drained and rinsed OR 1 1/2 cups cooked chickpeas
1/4 cup quick oats
2 tablespoons ground flax seeds
2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash – I use Trader Joe’s 21 Seasoning Salute)
1/2 teaspoon curry powder – I use Kashmiri Curry, my fav!!!
1/2 teaspoon ground cumin
1/4 cup hummus (any flavor will do – I use Our Favorite Hummus)
Juice of 1/2 lemon
Salt and freshly ground pepper to taste
1. Preheat the oven to 350 degrees.
2. Sauté chopped onion over medium heat until translucent. Add the garlic, carrot and celery and sauté until all the vegetables are tender and golden.
3. Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.
4. Drop by heaping 1/4 cup portions (I used my large ice cream scooper) onto a baking sheet lined with baking parchment paper and flatten/shape gently. Bake for 30 minutes, flip over and continue to bake for 10-15 minutes or until they’re done.
I’m serious, this is the best lentil chili I’ve ever tasted and trust me, that means something because I’ve made a ton in my day. Both kids love it too, especially as leftover burgers! This would be great as a taco or burrito filling, nachos or anything with a Mexican flair! Plus it’s super easy to make and who doesn’t love that!
The original recipe is from the cookbook “Fresh From The Vegan Slow-Cooker“. I’ve made a few things from this book and loved them all.
Best Lentil Chili Ever!
* Water/broth for sautéing
* 1 medium yellow onion, chopped
* 4-6 cloves garlic, minced
* 1 or 2 jalapeños, seeded and minced (I omitted this for the kid’s sake)
* 1 bell pepper, seeded and chopped (any color – I usually use a fresh red one but I used a jarred roasted red pepper last time and it was GOOD!)
* 3 Tbsp chili powder (Yes, 3)
* 1 tsp dried oregano
* 1 tsp ground cumin
* 1 cup dried brown lentils, rinsed and picked over (I’ve been using the sprouted lentil/bean mix from Costco)
* 1 cup dried red lentils, rinsed and picked over
* 1 (29oz) can crushed or diced tomatoes
* 1 Tbsp coconut aminos (or tamari or shoyu)
* 1 tsp sugar (optional but gives it a different flavor)
* 1 tsp unsweetened cocoa powder
* Salt and fresh ground pepper
* 4 cups water
1. Water sauté onions in a skillet over high heat. Add onions, garlic, chilies and bell pepper and sauté for about 4 minutes or until soft. Add the chili powder, oregano and cumin and saute for 30 seconds longer.
2. Transfer the onion mixture to the slow cooker/crockpot. Add both lentils, tomatoes, soy sauce, sugar and cocoa. Stir in the water, cover and cook on LOW until the lentils and veggies are tender, about 6 to 8 hours. (Mine took closer to 6 since I used the sprouted and red lentils) DO NOT ADD SALT YET! Salt tends to toughen/harden the lentils.
3. Once it’s done, add salt and pepper. Taste and adjust seasoning, if needed. Serve hot with your favorite chili toppings!
You’re probably saying adzuki what? That’s what I said when I first heard about these little red beans. Burgers are a staple in our house lately (easy finger food for our 1-year old) and I’m always up for a new bean so I added some to my last Nuts.com order. To be honest, these burgers came out a little bland so I decided to spruce them up a bit with a few toppings and WALAH… YUMMY GOODNESS!!! Okay… enough with the caps lock, you get the picture
Both of our kids love these burgers smeared with a little hummus and topped with chopped avocado. I prefer the wrap thing myself. My best friend came over for dinner with her nephew a few nights ago when I served these burgers… he wasn’t a fan but our son was happy to eat his share!
LOL!!! Had to share those pics, they’re too funny! Okay… onto the burger recipe.
NOTE: Once you make the burgers, here are the ingredients I used to make the wraps:
* Collard Greens – pick larger ones for wraps
* Mango Chutney (from Trader Joe’s)
* Plain Hummus (I make my oil-free hummus or use Trader Joe’s Mediterranean Hummus in a pinch)
* Lentil Sprouts (See my sprouting post)
Original burger recipe from Choosing Raw… great site!!!
Curried Quinoa and Adzuki Bean Patties (vegan, gluten free, soy free)
Makes 6-8 Burgers
1/2 cup quinoa, dry
1 3/4 cup cooked adzuki beans (I buy mine from Nuts.com - $3.99/lb for organic)
3/4 cup chopped onion
1/4-1/2 cup chickpea flour
2 tsp curry powder
1 tsp cumin
3/4 tsp sea salt (or to taste)
Black pepper to taste
Cooking spray (I use the spectrum brand) or a scant amount of coconut oil for sauteeing and grilling
1. Bring 1 cup water to boil and add the quinoa. Lower heat to a simmer, cover and cook for 15 minutes WITHOUT OPENING THE LID! Remove from heat and let sit, fluff with a fork.
2. Sautee the onion till golden and tender.
3. When quinoa is done, add quinoa, onion, chickpea flour, and adzuki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate. If at any point you feel as though you’re overprocessing, you can transfer the bean and quinoa mixture to a bowl and mix with your hands!
4. Shape mixture into six patties and spray a skillet or pan with coconut oil. Cook for five minutes over medium heat, flip, and continue to cook for another five minutes or so.
Another one pot meal! I know it’s a little too hot for soup but hey, it works in our house right now. Our 1-year old loves soup so it’s an easy reheat meal when I’m super busy. Plus he really enjoys the burgers I make out of the leftovers!
This soup is REALLY GOOD! My hubby said it’s in the top 5! The caramelized onions and garlic really make this soup so if you can, take the time to do that first!! You won’t regret it!
Original recipe from Food.com.
- 1 cup lentils, rinsed – I used red lentils
- 7 cups water
- Water for saute OR cooking spray
- 2 medium onions, chopped
- 4 garlic cloves, crushed & chopped
- 3 carrots, diced
- 4 stalks of celery, diced
- 1 potato, diced
- 2 cups stewed tomatoes – I used one can
- 1 teaspoon salt, or to taste
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/4 cup brown rice, uncooked
- 1/3 – 1/2 cup fresh parsley, chopped – I used about 1/2 cup
- 1/4 cup lemon juice
- Heat soup pot, add in onions and garlic and sauté on medium heat, stirring often, until everything turns a deep golden brown – took me about 30 minutes.
- Add in brown rice, spices, carrot, celery, potato, tomatoes, and spices and sauté for another 5 minutes. DO NOT ADD WATER, LENTILS, PARSLEY OR LEMON JUICE YET.
- Stir in lentils and water and bring to boil. Cover and cook over low heat for 30-40 minutes or until rice and lentils are done.
- Stir in lemon juice and parsley, serve hot.
- Lentil Kale Soup (kidtestedfirefighterapproved.com)
Sorry (again) for my absence lately… as you know, things are a little crazy around here! Our 1-year old is now walking and our 3-year old has more energy than ever. My hubby had sinus surgery last week and is slowly recovering. I haven’t had a ton of time to cook anything new lately so I’ve been rotating old favorites. I’ve been making a lot of Italian’ish Lentil Tomato Soup because it’s easy and the kids enjoy it. I’ve also been experimenting with bean/lentil/rice burgers since they’re really easy to reheat in a hurry.
I’ve been so busy that I keep forgetting to eat and I find myself starving at night after the kids go to bed. Since that’s my only time to get things done I look for things I can eat in a hurry. I had a craving for something buffalo’ish (minus the chicken wing part) so I made up these roasted chickpea snacks the other night. They turned out REALLY GOOD!!! Our toddler enjoyed them too even though they do have a little kick to them!
Buffalo Ranch Roasted Chickpeas
* 2 cups of cooked chickpeas (OR you could use 1 can of chickpeas, rinsed – maybe dry them off a bit first)
* 2-3 Tbsp Frank’s Hot Sauce (more if you prefer – I sort of eyed this amount so you could use less or more depending on how coated you want them to be)
* 1/4 tsp lemon juice or apple cider vinegar
* 1 Tbsp nutritional yeast
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/4 tsp black pepper
* 1/4 – 1/2 tsp dried dill (optional but tasty!)
* 1-2 Tbsp dried parsley (I like a lot of parsley but see what you prefer)
1. Preheat oven to 400F.
2. Combine chickpeas with hot sauce and vinegar/lemon juice and coat evenly. Add in the nutritional yeast and spice, combine well.
3. Line a baking sheet with parchment paper. Spread out the chickpeas evenly, patting them down.
4. Roast 40-50 minutes or until slightly browned. Shake pan or stir every 15 minutes throughout the baking process!
- Dill Pickle Roasted Chickpeas (Oil-Free) (kidtestedfirefighterapproved.com)
I try to keep some type of crunchy snack in the house at all times… let me rephrase that… HEALTHY crunchy snack. I’m a crunchy snacker, I can destroy a bag of chips in no time flat if given the opportunity so I’ve learned not to set myself up for failure. Roasted chickpeas are such a great snack, nice and filling with a satisfying crunch! I’m always searching for new roasted chickpea recipes (I’m currently experimenting with a roasted buffalo “wing” chickpea recipe because I LOVE buffalo wing sauce!) so when I came across this one, I had to try it! Our toddler loved these too which kinda surprised me considering the vinegar taste.
Original recipe from Bitter Sweet blog, need to check out more of her recipes!
Dill Pickle Chickpea Crunchies
1/2 Cup Cold Water
1/2 Cup White Vinegar
1/4 Cup Apple Cider Vinegar
2 – 3 Teaspoons Light Agave Nectar
3 Cups Cooked Chickpeas OR 2 cans chickpeas, drained and rinsed (SAVE THE LIQUID!)
2 Tbsp leftover bean cooking liquid OR canned chickpea liquid
1/4 Cup Roughly Chopped Fresh Dill
3 Cloves Garlic, Finely Minced
12 – 1 tsp Coarse Sea Salt or Kosher Salt
1/2 tsp Mustard Powder
1/4 tsp Ground Coriander
1/4 tsp Celery Seed
1/8 tsp Ground Black Pepper
Pinch Red Pepper Flakes
Place all of the ingredients for the brine in a medium-sized jar, including the chickpeas, shake it up, and place it in the fridge. Allow the brine mixture to infuse into the beans for 12 – 24 hours. As one might presume, the longer the chickpeas soak, the more strongly they’ll be flavored with vinegar. It’s up to you whether that’s a good or bad thing. Bear in mind that the bite will mellow significantly after a trip to the oven, so don’t be afraid of having very vinegary beans at this stage. I let mine sit for a little over 24 hours and they turned out GREAT!
Once the chickpeas have been “quick pickled,” drain them thoroughly but do not rinse. Preheat your oven to 375 degrees while you measure out and prep the seasonings. Toss the chickpeas into a bowl along with the bean liquid and all of the aromatics, stirring so that every last bean is thoroughly coated. Transfer to a jellyroll pan or large baking dish (anything with sides- These edible marbles will want to roll right out otherwise) and spread them evenly in one layer.
Bake for 45 – 60 minutes, stirring every 15 or so, until the chickpeas have shrunken in size and are golden brown, with darker spots in some areas. It can be hard to tell when they’re done since the chickpeas will continue to crisp up as they cool, but listen closely and they should rattle when you shake the pan. Remove from heat and let cool completely before snacking and/or storing in an airtight container.
Our toddler is going through a picky meal time phase lately… I’m not happy about it at all but I know it’s normal and will soon pass (hopefully!). She’s been rejecting her usual greens so I’ve been trying to figure out ways to hide them in other foods she will eat. Ugh, I was hoping I’d never have to play “hide the greens” with my kids but I suppose it’s my turn.
The “cheese” in this dish is from Fat Free Vegan Kitchen Blog… one of the best vegan food blogs EVER!!!! I changed the recipe a bit this time, added a little more spices. Turned out great! It’s so easy to make too which is double great! We don’t eat a ton of pasta anymore so I figured this might spark our toddler’s interest, maybe she won’t even notice the green stuff!!
Kale Mac n’ Cheeze
* Note: Occasionally I’ll add a can of white beans to this mixture instead of the cornstarch to thicken it. I didn’t do it this time but I highly recommend it!
- 1 pound pasta (regular or gluten-free)
- 1 1/4 cups water
- 1 cup plain, fat-free soymilk (may use other non-dairy milk I used soymilk)
- 3/4 cup nutritional yeast
- 3 tablespoons cornstarch or potato starch – I used cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon salt (I used a pinch)
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder – I used 2 tsps
- 1/2 teaspoon dry mustard – I used 1 tsp
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- pinch cayenne pepper
- 2 tablespoons tahini
- 1 teaspoon mellow white miso (or additional salt – I used yellow miso, all I had)
- black pepper to taste
- 2 bunches of kale, steamed and chopped – I used dino/lacinato kale
- Put the pasta on to boil, according to package directions.
- While it’s cooking, blend all remaining ingredients together in a blender. Steam and chop up your kale. I steam mine in a big pot with an inch of water at the bottom.
- When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
- Add in your chopped kale and stir until combined.
Our 9 month old son is now walking along furniture, my how time flies! He’s still not sleeping well at night which means I am not sleeping well either so fast meals are my thing lately. I’ve been making dinner during nap time which means break time doesn’t really happen for me until both kids go to bed. I’m not always good about going to bed early because geez… that’s my only free time! It’s a vicious cycle but hey, it works.
I received a large bunch of broccoli in my CSA box this week and decided to make one of the broccoli soups I have bookmarked in my 1357 list of recipes I want to try. This turned out really good! It’s so easy to make and super healthy too. Our toddler loved it! First time we had it, I served it with brown rice mixed in to add in a serving of grain. The second time I added brown rice and a hunk of sweet potato I had leftover, that was a great combo! Both times I added a squeeze of lemon on top. So good!
This recipe is from a unprocessed food blog For the Love of Food. I really like this blog and I’ve bookmarked several recipes to try. I like her unprocessed approach, so nice to be able to make a recipe without changing it a ton.
I’ve always been curious about the raw food world and I recently discovered an awesome recipe website called Choosing Raw. She has a recipe for “crackers” using leftover juicing pulp… GENIUS!!! I made another batch before this one with just pulp, chia seeds and water… turned out pretty good but this recipe is much better. I’ve made them both in my dehydrator and the oven and the results were very close in texture and dryness. I spread a thin layer of Sun Dried Tomato Basil Pizza Cheese on these and WOW was that good!! Our toddler loves these “crackers” too!!
If you find that you have too much leftover pulp, freeze it and make these at a later date! These are great with salads, as flatbreads with hummus or any other favorite topping or just as a simple snack!
Chia Juice Pulp Crackers (raw, vegan, GF)
2 cups juice pulp, tightly packed
1/2 cup ground chia seed – I ground mine in the Magic Bullet
2-3 tbsp tamari
2 tsps ground coriander
black pepper to taste
1/3-1/2 cup water
1/3 cup chia seeds, whole
1) Place pulp, ground chia, tamari, coriander, and black pepper in a food processor fitted with the S blade. Pulse to combine well.
2) Add the water and let the motor run, till mixture is right consistency (start by adding 1/4 of a cup and move up: how much you need will depend on how much liquid was in the pulp already). You want your mixture to be thick and sticky, but spreadable.
3) Add whole chia seeds and pulse to combine.
4) Spread on a Teflex lined dehydrator sheet, score into cracker shapes and dehydrate at 115 for about 5-6 hours. Flip the sheet over (you may want to put another sheet on top and then flip them both), and then dehydrate till very dry, about 4-5 more hours.
5) OVEN DIRECTIONS:
Line a baking sheet with parchment paper and spread the “dough” onto it evenly. I made mine pretty thin, about 1/2 inch or so. Bake at 350 degrees until crispy. My oven batch took about an hour and I flipped them after about 40 minutes.
- Sun-Dried Tomato & Basil “Cheese” (kidtestedfirefighterapproved.com)
Our son is now 9 months old and almost walking, needless to say my life is getting crazier by the second! I’ve been cooking dinner at nap time when my hubby is at work for 24 hours, that’s the only way I can feed both kids and have any chance at a meal myself. I save the complicated recipes for when my hubby is home, he watches the kids while I dice and chop in the kitchen for what feels like hours (to him! LOL!)
I just LOVE Veg Kitchen with Nava Atlas!! If you’ve never been on her site, you need to set aside some time to bookmark recipes soon! I’ve made so many of her recipes and I’m never disappointed. This is another winner and it’s super easy to make with tons of leftovers for the next few days. What more can I ask for!?! Our toddler loves this chili and my hubby and I often fight over the leftovers
Quick Black Bean & Sweet Potato Chili
Serves: 8 or more
- 3 medium-large sweet potatoes
- 1 cup chopped onion
- 2 to 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- Two 28- to 32-ounce cans black beans, drained and rinsed – I used fresh cooked beans
- One 28-ounce can diced tomatoes (I used no-salt added fire roasted flavor!)
- One 16-ounce can crushed tomatoes
- 1 or 2 small fresh hot chiles, minced, or one 8-ounce can chopped mild green chiles – I used green chiles
- 2 teaspoons ground cumin, or more, to taste – I used 4 tsps
- 1 teaspoon dried oregano
- 1/4 cup minced fresh parsley or cilantro, or more, to taste – I used cilantro
- 2 to 3 scallions, thinly sliced, optional – I used 2
- Salt and freshly ground pepper to taste
Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed.
Water sauté the onion and garlic and sauté over medium heat until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered for 15 minutes.
Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender.
Stir in the parsley or cilantro and optional scallions, then season gently with salt (or not). If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra parsley or cilantro, if desired.
I bought a spiralizer (Buy it here) a few months ago and this is the first thing I made! These little kitchen tools are so cool! You can make curly fries (I bake mine without oil), zucchini noodles, apple “noodles”… the list is endless! Your kids will love using this thing and so will you!
Daikon radishes have a very distinct strong flavor. If you do not like this flavor, substitute brown rice noodles or whole wheat pasta instead. I plan on experimenting with this recipe in the future!
This recipe is from Melomeals: Vegan For $3.33 A Day!
- 1 medium Daikon, spiralized (around 6 cups)
- 2 t toasted sesame oil
- 5 scallions, diced
- 1 T soy sauce
- 1 T siracha – or less if you don’t like s
- 1/4 c Wasabi Ginger Dressing
- 2 T toasted sesame seeds
Saute all of the ingredients together in a non stick skillet for 10 minutes. Taste and add more soy sauce, black pepper and siracha if desired.
This is delicious and easy to make too! This recipe makes a large pot of chili – we had friends over for a last minute dinner tonight and it fed 4 adults, 1 teenage boy, 1 10-year old girl and our toddler with enough for most people to have seconds. Our toddler had two big bowls, she loved it!
I served this with Daiya shredded vegan cheese, chopped italian parsley (all I had) and Habanero Sauce.
The cocoa powder really brings out the flavor. I love using cocoa powder in my chili… and Guinness beer and strong coffee too! The chili was gone before I had a chance to take a better picture but here’s what it looked like… YUM! Next time I think I’ll add some quinoa, some chopped kale or chard and a few cups of hominy!
Really Good Chili
By Nava Atlas
Serve with stone-ground tortilla chips, guacamole, and a big salad or cole slaw.
- 2 tablespoons extra-virgin olive oil (I omitted this)
- 2 medium onions, finely chopped
- 4 to 6 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 3 28-ounce cans beans of your choice (try a combination of pinto, pink, and black beans), drained and rinsed – I used 3 15oz cans each of pinto beans and black beans – 6 cans total
- 1 28-ounce can diced tomatoes, with liquid
- 1 16-ounce can tomato sauce
- 1 to 2 jalapeño or other hot peppers, seeded and minced, or one 8-ounce can mild or hot chopped green chiles – I used green chilies
- 1 tablespoon good-quality chili powder
- 1 Tbs unsweetened cocoa powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Salt and freshly ground pepper to taste
- Chopped ripe tomatoes for garnish
- Chopped cilantro or parsley for garnish
- Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent. Add the garlic and sauté until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
- Season with salt and pepper, and adjust the other seasonings. If time allows, let the chili stand for up to several hours before serving. Heat through as needed.The chili should be nice and thick; if it has gotten too thick, stir in a cup of water. Serve in individual bowls, garnished with tomatoes and cilantro.
Varations and optional garnishes:
* Add a cup or two of cooked corn kernels toward the end of cooking time
* Add a medium or large firm-cooked sweet potato, peeled and diced
* Add a diced zucchini or yellow summer squash about halfway into the cooking time
* Serve with grated nondairy cheddar cheese on the side for garnishing individual servings
* Put out extra “hot stuff” like minced fresh chili peppers, dried hot red pepper flakes, or hot sauce for those who like their chilies extra-spicy
Preparation time: 10 minute(s) | Cooking time: 40 minute(s)
Number of servings (yield): 12
Nutrition (per serving, including oil): 236 calories, 37 calories from fat, 4.3g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein, 6.8 points.
Without oil: 216 calories, 17 calories from fat, 2g total fat, 0mg cholesterol, 938mg sodium, 719.6mg potassium, 39.9g carbohydrates, 11.6g fiber, 5.8g sugar, 11.4g protein, 6.2 points.
I used to make cauliflower with olive oil, rosemary, 16 cloves of garlic (yes, 16!) and salt but since I’ve stopped using added oils and salt I’ve had to find new recipes. This soup turned out really good! It’s nice and creamy yet dairy-free, oil-free and very low salt (depending on what you decide to use for broth). The cashews are an excellent addition. Our toddler loved this soup!
The original recipe is from Healthy Blender Recipes. I added lemon thyme, black pepper and cayenne sprinkled on top. I chose buckwheat for my grain since that’s what I had on hand for the day.
- 8 cups of strong vegetable broth – I used half low-sodium veggie broth/half water
- Leftover bean cooking liquid for sautéing OR just use water if you’re trying to stay oil-free (Olive oil if you’re not) **NOTE: I save the leftover bean cooking liquid from my pressure cooker and use it in place of oil in recipes… works great and it’s much better for you! I use mostly chickpea
- 1 whole head of garlic roasted
- The white part of 2-3 leeks washed and chopped
- 1 large head of cauliflower chopped
- 1/2 tsp dried lemon thyme (or regular thyme is fine)
- 1/2 cup raw cashews (you could also use raw blanched almonds) – soaked in hot water for around 20 minutes
- 4 Tbsp chives chopped finely to garnish
- cayenne pepper to serve on top
- white or black pepper, to taste
- organic brown rice, quinoa or millet to serve – I served with buckwheat
- Place the whole head of garlic unpeeled in an oven at 400 F for about 30 minutes. Allow to cool slightly. (This makes the house smell REALLY GOOD!)
- In a large saucepan fry the leek in a little bean cooking liquid until soft. (About 3 minutes)
- Add in the cauliflower and stir for a couple of minutes until well coated. Squeeze in the roasted garlic pulp.
- Cover with the vegetable broth/water. Bring to the boil, reduce the heat to a medium flame, and simmer partially covered for about 30 minutes until the cauliflower is soft.
- Let the mixture cool enough to put batches in the blender (I like to use a Vitamix), and puree with the cashews until smooth and creamy.
- Transfer to a clean pot and heat on low to serve. Season with salt (if you wish) and white or black pepper, to taste.
- To serve – top each bowl with a grain ball and a generous sprinkle of chives. Top with a little cayenne pepper.
This soup serves six people and makes really great leftovers!