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.

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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.

Skillet Taco

This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

  • 1 tbsp oil
  • 1 onion, sliced thin
  • 3 bell peppers, diced
  • 1 lb vegan or ground meat of choice
  • 1 packet Taco seasoning
  • 1 14oz can fire roasted tomatoes with chilies
  • 1 c frozen corn
  • 1 can black beans, rinsed
  • Vegan shredded cheese
  • 1 avocado, diced
  • 3 green onions, chopped
  • Black olives, sliced

Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

Scoop into bowls and top with cheese, avocado, green onions and olives.

Serves 4 – 6.

Cauliflower Gratin

This is such a yummy veggie dish – it takes about 45 min to bake, with a total time of about 1 hour – so it may not work for a crazy weeknight.

  • 1 head cauliflower, broken into florets
  • 28 oz can diced tomatoes
  • 2 cloves garlic, minced
  • 1/2 tsp thyme
  • 2 tbsp olive oil
  • 4 tbsp pine nuts
  • 16 Kalamata olives, halved & pitted
  • Salt and pepper
  • 3-4 tbsp nut milk
  • 6 oz feta
  • 1/4 c bread crumbs

Preheat oven to 375. Spray a casserole bowl with olive oil.

Steam cauliflower until just tender.

Toss tomatoes, garlic, olives, thyme, salt and 1 tbsp oil in a large bowl, toss with cauliflower and place in casserole.

Pulse milk and cheese in a food processor until blended but a little chunky. Spread over cauliflower.

Toss together bread crumbs, pine nuts and 1 tbsp of oil and spread over cauliflower and bake for 45 minutes.

Serves 4 – 6.

Tomato Tortilla Soup

This is from Skinny Taste perfect for a chilly fall night!

  • 1 tbsp olive oil
  • 1 c celery finely chopped
  • 1 c carrot finely chopped
  • 1 c onion finely chopped
  • 4 c veggie broth
  • 1 1/2 c milk or nut milk
  • 28 oz can crushed tomatoes
  • 1/4 c chopped basil
  • 2 bay leaves
  • 1 package fresh tortellini
  • 1/3 c Parmesan cheese
  • Salt and pepper
  • 4 c baby spinach

Use sauté function on electronic heat oil and cook onion, carrots and carrots until soft. Add broth, milk, tomatoes, basil and bay leaves.

Seal and cook on high pressure for 20 minutes. Use quick release and open pressure cooker. Discard bay leaf and purée soup with an immersion blender.

Turn on sauté and bring to boil, stir in pasta, cheese and salt and pepper. Add pasta and cook 5 – 7 minutes, add spinach and cook for 2 minutes.

Serves 8.