Sometimes, when I see whole turmeric root at the market, I like to grab a handful to see what I can create with it, and this Cashew Cream of Turmeric Cauliflower Soup is my latest turmeric root adventure! Be sure to use a Vitamix or other high powered blender to get the most awesome taste explosion and creamy texture ever! You’ll want to keep this recipe handy for cold nights in front of the fireplace.
Rustic Mashed & Kale Timbale with Portobello Mushroom “Steak”
When I was a caterer and more into the conventional way of cooking, I used to love serving sliced filet mignon on top of cylindrical shaped mashed potatoes. I would call it a mashed potato “timbale,” at the time. Now, I have come up with a completely vegan and far more nutritious version of the same. This could be the vegan entrée that finally conquers over the “roast beast” at your Christmas dinner table. The kale is put in at the end so it retains its raw, live nutritional value. Although it isn’t in the recipe, you can finish this off with a ladle full of some vegetable stock reduction or mushroom ragout featured earlier this month.
“Creamy” Cauliflower Soup with Truffle Tomato Salsa
Nothing completes a crisp autumn or rainy day like a bowl of creamy soup. I am pretty sure that there isn’t a person out there who doesn’t have a nostalgic attachment to a “cream of something” soup from their past or childhood. Well I have some good news about that! You can keep your creamy, comforting stroll down memory lane while also avoiding the bad and promoting awesome, clean nutrition. This soup is very easy to make and is also great as a cold vichyssoise style soup if you have leftovers. The salsa is a tangy compliment that offers extra rich flavor in the truffle oil, but also completely optional. Read More
Roasted Zucchini with “Creamy” Mushroom Stuffing
I think at least a few of my friends are scratching their heads at my new obsession with vegan cooking. Here is the truth; it isn’t exactly the vegan I am obsessed about, but more just having an in-depth go at figuring out how much essential nutrition I can get from a vegan meal; the kind of nutrition that one would normally think can only be obtained from an animal. And then there is another fascination that comes with vegan cooking- to see where you can find the essential “comfort” ingredients. That brings me to my current dating spree with nuts, especially the rich, oily ones. I am about a recipe away from being convinced that nuts take the healthy lead in providing the comfort essentials we all love and our tastebuds count on. Move over butter, cheese, and cream, because I just made an entree that takes the “comfort” of creamy mushroom ravioli filling, and turns it on its gluten free, dairy free, vegan ear. Read More