Cauliflower Soup

Simple and delish is how I describe this soup. I added a little truffle oil and green onions just cos I had them on hand.

  • 2 small heads of cauliflower, cut into florets
  • 1 onion, sliced thin
  • 4 cloves garlic
  • 1 qt veggie broth
  • 3 c water
  • Salt and pepper

Toppings

  • Truffle oil
  • Scallions, sliced
  • Parmesan cheese or vegan parm

Place all ingredients except toppings in a slow cooker. Cook for 6 hours. Blend with an immersion blender until smooth.

Serve with toppings.

Serves 4 – 6.

Red Lentil Coconut Curry

This dish is so yummy! Just the right amount to sweet and heat – the curry sauce adds a little tang!

For the curry:

  • 2 c rice, cooked and warm
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 inches ginger, peeped and minced
  • 2 tbsp olive oil
  • 1 c red lentils
  • 1 15 oz can diced tomatoes
  • 1 15 oz can full fat coconut milk
  • 1/4 c red curry paste
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 4 c baby spinach

Cilantro Chutney:

  • 1/4 c diced onion
  • 2 c cilantro
  • 1/4 c golden raisins
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • Salt

In a large skillet sauté onions over medium heat for 5 min. Add garlic and ginger and sauté 1 min.

Add lentils, tomatoes, coconut milk, 2 c water, red curry paste, tomato paste and salt. Simmer 15 – 20 minutes until the lentils are tender. Stir in spinach and remove from heat.

For the chutney:

Place all ingredients in a blender and smooth.

Serve lentils over rice and top with sauce.

Serves 4.

Tuscan Bean and Fennel Soup

This soup is so easy and tasty!

  • 1 fennel bulb, diced
  • 4 cloves garlic, minced
  • 2 15oz cans white beans
  • 1 bunch kale, steam removed and chopped
  • 2 tbsp olive oil
  • 1 can 28 oz tomatoes, topped
  • 1 15 oz diced tomaotes
  • 1 bay leaf
  • 1 qt veggie broth
  • 1/2 tsp red pepper flakes
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Parmesan rind (if vegetarian)

In a large pot, heat oil and add fennel, cook over medium heat for 5 min. Add garlic, cook for 30 seconds. Add tomatoes, broth, beans, bay leaf, parm rind and spices. Cook for 20 – 40 minutes on low heat. Add kale and cook for 5 minutes until tender.

Remove bay leaf and serve.

Serves 6.

Delicata Squash Fries

These are a little crispy – everyone was running late – they were still so good!

Squash

  • 3 – 4 delicata squash, rinsed, seeded and slice 1/4 inch thick
  • 1 tbsp olive oil
  • Salt and pepper

Sauce:

  • 1/2 c sour cream or cashew cream
  • 2 tbsp hot sauce
  • 1 tsp soy sauce or tamari
  • 1/4 tsp garlic powder
  • 1/8 tsp dried dill

Preheat oven to 450.

Toss squash with oil, salt and pepper. Bake 25 – 30 min until slightly browned.

Combine all sauce ingredients and whisk together.

Serve fries with sauce.

Serves 4.

Cauliflower Caesar Salad

So good! Pizza salad – even hubby said it was great! The dressing is not vegan, a good Caesar dressing is always going to keep me from being 100% vegetarian. There are vegan caesars on my blog if that’s your jam.

  • 1 cauliflower pizza (TJ’s or your own)
  • 1 head shredded romaine
  • 1/4 c croutons
  • 1 tbsp vegan or reg Parmesan cheese
  • Red pepper flakes
  • Kalamata olives

Caesar Salad

  • 1 clove garlic
  • 2 tbsp lemon juice
  • 2 egg yolks
  • 4 anchovy filets it 2 tbsp anchovy paste
  • 1/4 c vegan or reg parm
  • 1/2 c avocado oil
  • Pepper

Combine garlic, lemon, egg yolks, anchovy and parm in a food processor. Pulse till combine. Run to processor and slowly add the oil. Chill till ready to use.

Cook cauliflower crust according to package.

Toss romaine with 1 tbsp dressing to coat. Spread 1 tbsp dressing on crust. Top with romaine, cheese, croutons, pepper flakes and olives.

Slice and serve.

Serves 4.

Wonton Soupg

These mushroom wontons are so yummy. I packed the soup with tons of veggies for a filling and hearty winter soup.

Wontons:

  • 4 oz shitake mushrooms
  • 1/2 c shredded carrots
  • 2 cloves garlic, minced
  • 1 green onion chopped
  • 3/4 c tofu, crumbled
  • 1 tsp salt
  • 1/4 tsp paprika
  • 2 tsp toasted sesame oil
  • 2 tsp rice vinegar
  • 1 pack wonton wrappers

Broth

  • 1 tbsp toasted sesame oil
  • 6 green onions, chopped
  • 1 tbsp minced ginger
  • 2 cloves garlic, minced
  • 4 c shredded cabbage
  • 1 tbsp rice vinegar
  • 1 tbsp vegan oyster sauce
  • 4 c veggie broth
  • 2 c water
  • 1 tsp salt

Toppings:

  • Cilantro
  • Green onions
  • Sliced dikons

To make wontons:

In a food processor combine mushrooms, carrot, garlic and green onions and pulse till minced fine. Add tofu, salt, paprika, sesame oil and vinegar to minced veggies. Stir to combine.

Fill a small bowl with water. Place 2 tsp mushroom mixture on wonton wrapper, dip finger in water and run on edge of wrapper, fold to seal. Place on a plate and cover with a damp cloth, repeat until all the filling is used.

In a large pot add sesame oil, onions, ginger and garlic and cook for 2 minutes. Stir in the vinegar and oyster sauce, cook for 2 minutes. Add broth, water and cabbage and cook for 10 minutes.

Bring a medium pot of water to boil, add wontons and cook 2 minutes.

Place wontons in bowl and cover with broth.

Freeze ahh extra wontons.

Serves 4.

Spinach Wraps

I love a quick and easy lunch – Wraps are one of my favs – but they all have so many carbs!! These healthy wraps are perfect for a low carb healthy lunch!

  • 3 c spinach
  • 1 c parsley
  • 1 – 2 c water
  • 1 flaxseed meal
  • 1 c chopped green apple
  • 1/2 c chopped onion
  • 1 clove of garlic
  • 1 tsp Himaplayan pink salt

In a high-speed blender, mix thawed spinach, water, flaxseed meal, apple, onion, garlic, and salt.  Blend until silky smooth.

  • Line 3 dehydrator trays with non-stick silicon sheets.   For large wraps, scoop 1 cup of the batter onto each sheet.  If you want small wraps, use 1/2 cup and make 2 wraps on each sheet.  Spread evenly with an offset spatula until the wraps are about 1/8 inch thick.
  • Dehydrate at 115 degrees for 4 hours.
  • Carefully Flip the wraps and dehydrate for an additional 4-5 hours.
  • You want to dehydrate the wraps until they are completely dry, but still flexible.
  • When they are done cooking, cut the hard edges off with scissors to make them look nice and pretty.
  • Let them cool at room temperature for 5 minutes before storing.  Store in an air-tight container in the refrigerator for up to a week.
  • Makes 6 – 8.