cream of cauliflower soup



Mmmmm, smooth and creamy cauliflower soup to warm your tummy!

ingredients:

  • 1 large head cauliflower
  • 2 - 3 medium sized Yukon Gold potatoes
  • 6 cups water
  • 2 veggie boullion cubes
  • 1 medium onion, diced
  • 1 twig rosemary
  • 2 cloves garlic, crushed
  • 1/2 cup ground toasted almonds
  • 2 Tbsp olive oil
  • dash of nutmeg
  • salt to taste
  • fresh parsley, chopped, if you have on hand

method:

In a large pot sautee the onion and rosemary until the onion is soft, then add the crushed garlic.

Add diced potatoes, cauliflower florets, ground almonds, water and boullion cubes. Bring to a boil and simmer on low - med heat until the cauliflower is very soft, about 20 - 30 minutes.

Transfer soup in small batches into a blender and blend until very smooth and creamy. Season with more salt if needed.

Serve in individual bowls with a dash of nutmeg and sprinkle of parsley.

apple pie with carmel topping


freshly sliced, uncooked apple slices are nice and tender baked with a hint of caramel drizzled throughout

ingredients:
· 1 double pie crust recipe
· 5 granny smith apples
· carmel topping:
· ¼ cup Earth Balance
· 1 ½ Tbsp flour
· ¼ cup cane sugar
· ¼ cup packed brown sugar
· 2 ½ Tbsp water

method:

Preheat oven to 425 ◦

Peel & core the apples, then slice thinly and set aside

Prepare pie crust recipe. Place bottom layer in oiled pie dish and layer in all the apples.

For the top crust layer, roll out dough out and slice into strips. Layer strips in a basket weave pattern over the apples.

To make the carmel topping, combine all ingredients in a saucepan and over low – medium heat bring to a boil. Reduce heat and simmer 5 minutes.

Pour caramel over top of pie so that it seeps into the apples and covers the lattice. Use a pastry brush to even out the glaze on the lattice.

Bake for 15 minutes uncovered, then cover with foil and continue to bake at 350 ◦ for another 35 minutes.

perfect pie crust

quantity: 1 double layer (top & bottom) for 9” pie shell

ingredients:
· 1 1/3 cups flour (whole wheat, white or combo)
· 1 tsp salt
· 2/3 cup oil (sunflower, olive or melted coconut)
· 6 Tbsp soy or rice milk

method:

Combine flour and salt in a medium bowl.
Combine oil and soy / rice milk in another bowl.
Pour oil mixture slowly over dry, mixing in with a fork. Once there is no dry flour left, use your hands to form a ball.
Divide dough into 2 portions.
Roll out each section between 2 sheets of waxed paper.

tip:
try subbing out some of the oil with a bit of unsweetened applesauce or mashed banana