creamy cauliflower soup

   

Overview

Time: 30 minutes
Dishes: large pot, medium pot, steamer basket, blender

Hello, hello Dear Readers!

When I first created this recipe, it was with the intention of making it Cauliflower Au Gratin Soup, but since there was no cheese (or breadcrumbs) in the soup, I thought it would be a stretch to call it that. 

The soup does have notes of cheesiness, thanks to the nutritional yeast, and you could make it all-out au gratin by adding the optional vegan cheese, so I leave the option to you. I love the soup as is but I also love it with some cheese added; it just depends on my mood. 

When I went to serve the soup this week I asked my husband what I should serve with it - thinking a sandwich might be too much or a salad too off beat. With a straight face he said "Fries." After laughing at the idea, I gave it some much needed thought and decided that it would, at least, make for a decent photo.

To my surprise it is excellent with a side of fries! We had curly fries in the freezer, so I air-fried up a batch and tossed it with some vegan parmesan (from GOOD PLANeT). We dunked them in the soup, nibbled on them between spoonfuls of cauliflower bites and enjoyed the meal immensely. Totally healthy, maybe not, but it was well worth the sacrifice from our burger meal to enjoy the fries alongside this creamy, cheesy goodness. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Chop and cook onions.
• Peel and chop potatoes and carrots while onion cooks. 
• Add the water as soon as the onions are cooked and add the potatoes and carrots when they are ready.
• Steam the cauliflower while the soup cooks. 
• Cook the potatoes until they are falling apart to avoid gumminess when you blend.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Creamy Cauliflower Soup

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

1 teaspoon olive oil

1 small onion, chopped

2 garlic cloves, chopped 

6 cups water

2 medium waxy potatoes, peeled and chopped (about 2 cups)

2 medium carrots, chopped (about 2 cups)

3 tablespoons nutritional yeast flakes

1 teaspoon salt 

1/2 teaspoon black pepper 

16 to 20 ounces cauliflower florets

1 cup shredded vegan cheese (optional)

1. Onion Base: Heat the oil in a large pot over medium heat. Add the onion and garlic. Cook, covered, until lightly golden, about 4 minutes. Stir as needed.  

2. Root Vegetables: Add the water, potato, carrot, nutritional yeast, salt and pepper to the Onion Base. Bring to boil, reduce to simmer and cook covered until the potatoes are falling apart, about 15 minutes.  

3. Cauliflower: Steam the cauliflower until tender, about 7 minutes. Reserve 2 cups of Florets for garnish. Set aside.

4. Blend: When the potatoes are falling apart, add the Cauliflower (except for the reserved florets) and blend with an immersion blender. Alternatively, blend in a standard blender. Blend very well. Taste and adjust seasoning. Add the reserved cauliflower Florets and optional cheese. Stir well and serve.  

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

sriracha buffalo sandwich

   

Overview

Time: 30 minutes
Dishes: medium pot, medium bowl, small bowl, baking sheet

Hello, hello Dear Readers!

I have had a hankering for Buffalo-style sandwiches ever since living in Miami and having them at a nightclub waaayyyy back in my younger days. It was served on a bun with slaw and mayo. I made this sandwich with those flavors in mind, but, of course, upped it with Sriracha. 

If you like some other hot sauce, this recipe should be able to support it, no problem.

You might be wondering why air-fry/pan fry the reconstituted Soy Curls and then broil them? Valid question! When the curls first reconstitute they are packed with moisture. You could squeeze them out first and skip the air-frying, but you would also be skipping a lot of bonus flavor and texture. I advise against it. 

Use the Savory Soy Curls recipe HERE and then make your Sriracha Buffalo sandwiches. 

The slaw does well with either mayo or yogurt add it adds the welcome heat relief. We loved these quick sammies and it satisfied my craving for those long-ago flavors.

Side Note: Work is walloping me, since I am also taking a certification course and volunteering for a high school girls hackathon (Contact me if you know a high school girl who would like to participate. It is Pacific time, but it is virtual. I can send you an e-Flyer). Bear with me while I finish the Winter recipe zine. I hope to have it done in the next few weeks.  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Prepare your Savory Soy Curls
• Gather your ingredients.
• Make the sauce.
• Start the slaw.
• Broil the Curls.
• Finish the slaw. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Sriracha Buffalo Sandwich

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

Preheat broiler to high.

1/2 cup ketchup

1/4 - 1/2 cup Sriracha

1/4 cup agave

1/4 cup lime juice

2 garlic cloves, minced

1/2 teaspoon dried ground ginger

3 cups chopped, Savory Soy Curls

4 cups shredded cabbage (1/2 small head or bag slaw mix) 

1 small carrot, shredded (skip if using slaw mix)

1/4 small onion, grated

2 tablespoons lemon juice 

1 tablespoon sugar

1/2 cup vegan mayo or plain, nondairy yogurt 

2 green onions, minced

4 burger buns

1. Cooking Sauce: Stir together ketchup, Sriracha, agave, juice, garlic and ginger in a medium pot. Remove and set aside 2 tablespoons of the mixed sauce. Bring to boil, reduce to simmer and cook for 5 minutes. Add the Soy Curls, mix and transfer to a baking sheet. Broil for 10 minutes or until lightly charred. Set aside. 

2. Slaw: Mix the cabbage, carrot, onion, lemon juice, sugar and 1/4 teaspoon salt. Set aside. 

3. Topping Sauce: Mix the vegan mayo or yogurt, 2 tablespoons reserved Cooking Sauce and green onions. Taste and adjust seasoning.       

4. Serve: Toast the buns well. Divide the Soy Curls among the buns, add the Slaw and the  Topping Sauce to the Curls. Serve.        

 

© 2021 Copyright Zsu Dever. All rights reserved.

Pint It!

vegan vegetarian meatless plant-based