One of These Days I'll Be As Cool As Cauliflower!

What beautiful colors! What divinely awesome geometric shapes! How art thou, dear cauliflower!! You continue to amaze me.

This week....needing to utilize this gorgeous head of purple cauliflower. I tried out a Curried Cauliflower Soup....secret ingredient...well, no oil - that's cool, yet the secret ingredient is...apple! How i love me some apples!

2 Tbs water, for sauteing
1 yellow onion, chopped
1 medium tart apple, peeled, cored, and coarsely chopped
1 Tbs curry powder
1 clove garlic, minced
1 lg head cauliflower, chopped into somewhat inform-sized pieces
4 cups vegetable stock
salt, to taste

Heat water in soup pot over medium-high heat. Add the onion and saute for 5-7 minutes or until soft and translucent. Stir in apple, curry powder, and garlic and cook for 2 minutes longer or until the curry powder turns a deep yellow. Add a little more water as necessary to keep the contents from sticking to the bottom of the pot.
Add the cauliflower and vegetable stock and bring to a simmer. Cover, reduce the heat to medium-low, and simmer for 20 minutes. Cool a bit, then blend in a food processor until smooth. Season with salt and serve.

I put various garnishes on this particular soup: fresh arugula, toasted pumpkin seeds, toasted cashews...pick your flavor. And enjoy!
Recipe came from Colleen Patrick-Goudreau's "Color Me Vegan" Fair Winds Press, 2010.

freaky 13th....and it's not a Friday

Well...hello again.

I has been an ENTIRE year since a post. how lame of me. However, I'm much the wiser...moved, shattered my wrist, lost two cats, laughed, cried, danced. Yup...still truckin'.

I just needed to mention the diggity bomb meal a "kitchen sinker" and I prepared the other night, complete with Dark n' Stormies and a travel Scrabble game....and Ween. lots and lots of Ween.

We both have a everlasting love for Silly's of Portland, Maine's Vegan Thai Pie Pizza...peanut sauce, tofu, scallions, optional vegan mozzarella. simple, yet yum. I have made many attempts to order this delicious meal from the restaurant recently with as many failures for diverse reasons. So....I made Sue's version.

Home-made whole wheat parsley crust, peanut sauce (from scratch), tofu, broccoli, roasted red peppers, fennel, "hen of the woods" mushrooms, local ginger!, carmelized onions. I do have to say....wow! was amazing...though I've got a little project which is called improving my pizza crust recipe.

I love me some appetizers to munch on while I'm cooking. Therefore, we roasted up some delicata rings and whipped up a roasted garlic creamy olive, parsley dipping sauce. Equally yum!

I'll hit you up with recipes in a few.
Viva la kitchen sink!!

On another note....interested in holiday vegan baked goods??? Coming your way to mid-coast Maine soon! give me a shout!!