Tag Archives: vegan recipes

Cauliflower and Spinach Soup

cssSince I learned that my nephew is vegan, I’ve been a bit more focused on making recipes he can afford, that fit in his diet so he isn’t living on Hummus made with a huge can of chick peas from Costco. And since the cold continues, I felt it was time for some more soup.

This is another soup that is smooth and very fast. I really loved it but I was alone. No one else in my home would even try it. Oh well. More for me!

Cauliflower and Spinach Soup
2 cups chopped cauliflower
1 big handful of baby spinach (about a cup, depending on the size of your hand)
1-2 cloves of garlic, crushed
4-5 chopped scallions
Broth to cover

1. Put the veggies in a two quart or larger microwave safe dish.
2. Cover with broth. I used chicken broth. Veggie broth would be good, too.
3. Microwave for 15 minutes until the cauliflower is soft.
4. Allow to cool and transfer to a blender. Blend until smooth.

This is truly a great smooth vegetable soup base. You can really do so much with it. I threw some blue cheese in my soup and garnished it with more chopped scallions. You could add some roasted cauliflower florets for more texture, pancetta, parmesan; maybe a little chicken. It was very tasty and very green, which my coworkers will tell you is my favorite food color. And since this is a smooth soup, it’s very work friendly! No slippery noodles slithering off your spoon to land squarely on your keyboard.

The bitter cold continues for several more days. That’s what we know right now. Some of you are going to get more snow. We are all tired of the snow and cold. So tired. This soup is a true snow buster because you can have it ready in record speed!

If you’re interested in some other Cauliflower Soup options, search my blog (look for the search box in the top right) for a couple more options.



Stuffed Portabello Caps

Mushrooms remind me of fall. They seem like a “back to the earth” kind of food for me. Isn’t that sort of what fall is? The leaves fall off the trees. Our gardens whither away. The grass goes dormant. But it’s all sort of going back to the earth to nourish nature for us so we can have another beautiful spring and summer next year.

 I love mushrooms, but we don’t eat a ton of them because they are firmly on the food black list of one child. He can’t even stand the smell of them cooking. It doesn’t seem fair to torture someone by making them often.

I saw some portabello caps at the store last week and I decided to try my hand at stuffing them. This is another recipe that has limitless variations. I have lots of plans for future versions! I’m not going to reveal my ideas now. I’m going to save them for future posts, so if you love mushrooms, you probably want to check back from time to time for updates!

Stuffed Portabello Caps
6 portabello mushroom caps
1 cup chopped spinach (thaw it if it’s frozen and squeeze out the water)
1 egg
1/2 shredded cheese
2 tbsp chopped green onions OR two crushed garlic cloves

1. Place the mushroom caps smooth side down on a prepared baking dish
2. Combine the spinach and other ingredients.
3. Spoon onto the upside down caps.
4. Bake at 350 for 15 minutes.

I served these (to myself) sprinkled with Parmesan and accompanied by some grape tomatoes I got from a coworker. Doesn’t my plate look happy?