Where do you draw your inspiration? It could be restaurant menus, online recipes or ingredients in your kitchen. Whichever it is (or maybe it’s a combination of several), there often comes a time when you discover a new ingredient and fall in I’ve with it. For me, that was peas, green peas. The first way I introduced them into my recipes was in a salad, and to come is in a soup.
> 1 cup kale
> 1/2 cup cauliflower, bite-size pieces
> 2/3 cup green peas, steamed
> 1 tablespoon Dijon mustard
> 1 tablespoon orange champagne vinegar
> salt and pepper
> 2 tablespoons sunflower seeds, roasted
Combine kale, cauliflower and peas. In a small bowl, whisk together mustard and vinegar to make dressing.
Toss vegetables in dressing and season with salt and pepper. Top with sunflower seeds.
Makes 1 serving.
Roasted vegetables are one of the easiest and most satisfying meals. Regardless of the veggie, roasting in the oven retains the genuine flavor and nutrients while having filly yet healthy qualities. A go-to meal for me is roasted veggies (typically carrots, zucchini and/or kale) and chickpeas. A little salt and pepper with these bad boys goes a long way.
Sometimes it’s fun to stray from the norm, so this time I tried different veggies and seasoned them in a new way. While the recipe is a variation of a gratin since I replaced the flour-whole milk sauce with a soy creamer sauce, the revised sauce still penetrated into the sweet potato and cauliflower.
> 1 cup soy creamer
> 1/4 cup shredded mozzarella
> 2 tablespoons rosemary, chopped
> 2 pounds sweet potatoes, peeled and sliced into 1/4-inch thick rounds
> 1 head cauliflower, quartered and sliced 1/4-inch thick
Heat oven to 350°F. Heat soy creamer and 1 cup water in small pot over medium heat. Cook for 10 minutes, stirring occasionally. Remove from heat and stir in 1/4 cup mozzarella and chopped rosemary. Season with salt and pepper.
Spray a 9-by-13 inch baking pan with nonstick spray and pour a third of the sauce in the bottom of pan. Arrange the sweet potato and cauliflower slices along the bottom, making sure to distribute evenly. Pour the remaining sauce on top. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour.
Raise over temperature to 425°F and remove foil. Sprinkle a little mozzarella on top and bake until golden brown, about 15 minutes.
Makes 4 servings.
Adapted from Whole Living.
On a cold winter day, the most satisfying meal is often a large bowl of soup that warms the body, heart and soul. Besides its warming factor, this curry cauliflower soup has nutritional perks that will keep you healthy all year long. Cauliflower is known to prevent cancer. How? Because it detoxes, provides antioxidants and reduces inflammation. Cauliflower and curry paired together make the perfect disease-fighting combo. Curry helps control blood sugar, prevent cancer, lower cholesterol, and remove toxic heavy metals.
Now that we know why we should eat this delicious soup, let’s get on to the recipe.
> 3 cups unsweetened almond milk
> 3 teaspoons curry powder
> 1 cup yellow onion, chopped
> 3 cloves garlic, chopped
> 5 cups cauliflower florets
> salt and pepper, to taste
Heat 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic, and cook until soft, about 10 minutes.
Add cauliflower, curry powder and almond milk, cover and simmer until cauliflower is tender, about 30 minutes. Taste and adjust seasoning with more curry powder, if desired, and season with salt and pepper.
Puree half of batch in a blender until smooth. Add second half and puree. Transfer to bowls and serve.
Makes 5 cup-sized servings.
Adapted from Whole Foods Market.