Mint & Cauliflower Soup w Orange Cream

August 25, 2013 · by · Leave a Comment

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Mint & Cauliflower Soup w Orange Cream
The orange and mint in this soup complement each other, the cashews make it nice and creamy. Simple to make but very tasty 🙂
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4-5
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 ltrs water
  • 1 head of cauliflower, in florets
  • 3 hands of fresh mint leafs plus an extra 5 leafs per person for topping
  • 2 tbsp of vegetable stock powder (or about 4 cubes)
  • 2 cloves of garlic
  • 1 cup of soaked raw cashew nuts
  • juice & zest of 1 orange, plus a zest for topping
To do
  1. boil the water with the vege stock powder, cauliflower and the mint
  2. while cauliflower is boiling, blend the cashews with the orange juice and zest into a nice smooth cream - dilute a little bit if need be, with water or more orange juice
  3. cook cauliflower till it is soft, then switch heat off and let cool down for a few minutes
  4. add the other 2 hands of mint and the garlic, blend in blender or with stick blender
  5. if you need pour back into pan and just keep warm on stove
  6. pour in bowls, place a few dollops of the orange cream in the middle and top with fresh chopped mint and a little orange zest

 

Filed Under: All, Light meals, Main Dishes, Soup · Tagged: , , , , , ,

Mushroom & Kaffir Lime Leaf Soup

July 14, 2013 · by · Leave a Comment
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Mushroom & Kaffir Lime Soup a
This is quite an amazing soup, the flavour is just so out of this world, creamy, full of kaffir lime and with a hint of spice too 🙂 I used two kaffir lime leafs, and I wouldn't use more than that. This recipe is enough for 4 entrée size portions, or 2 mains.
Prepared by:
Cuisine: vegan
Recipe type: Soup
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 12 mushrooms, sliced
  • 1 tbsp vegetable stock powder
  • 1 ltr water
  • 1 medium onion, chopped
  • 1 tsp minced garlic
  • 2 kaffir lime leafs, torn but not in pieces
  • 1 cup of oat milk
  • 2-3 small pinches of Chilli powder, to taste
  • a little coconut oil (I used deodorized oil)
To do
  1. fry the onion in the oil
  2. add the mushroom and a dash of water, stir and simmer for a minute or two
  3. add the stock powder and the rest of the water
  4. add kaffir lime leafs and garlic
  5. let simmer for 10 more minutes
  6. take off heat, remove kaffir leafs and blend with stick blender
  7. add oat milk, put back on stove and add kaffir lime leafs again, heat through and serve
Notes
I kept a few pieces of mushroom on the side and added back for serving, and topped with some tarragon 🙂
Filed Under: All, Gluten free, Soup · Tagged: , , , , ,

Faux Smoked Salmon Paté

May 29, 2013 · by · Leave a Comment

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Faux Smoked Salmon Paté
Well, there definitely is something fishy about this paté! It was a lucky shot, to be honest, but I was pretty surprised it indeed tastes like smoked salmon... and I wasn't even aiming for it! But there you go 🙂
Prepared by:
Cuisine: vegan
Recipe type: condiments
Prep time: 
Total time: 
You need
  • 1 cup pine nuts
  • 2 cups hemp milk (I guess you can use other non dairy milk, but flavour may slightly change)
  • ⅛ cup agar agar powder (or ¼ cup for flakes)
  • 2 tbsp vegetable broth powder
  • 1 tbsp smoked paprika powder
  • 1.5 tsp minced garlic
  • 1 tsp Himalayan Rock salt
  • 2 pinches of chilli powder
  • ½ tsp of liquid smoke
  • a little oil to grease your bowl, in case you don't use plastic or silicon
To do
  1. add pine nuts, paprika powder, garlic, salt, chilli powder and liquid smoke to the small bowl of your kitchen machine (with a blade) and run it till the mixture is nice and fine.
  2. in a small sauce pan, heat the hemp milk with stock powder and the agar agar powder and bring to the boil, stirring regularly
  3. when dissolved, add the liquid agar mix to the running kitchen machine, and let run for a few minutes. You want the mixture to be completely smooth
  4. when done, pour in 2 small, greased bowls or ramekins, or 1 bigger one.
  5. put in fridge and let set and rest for a few hours
  6. when set, turn upside down on a small plate and done! You may have to slide a knife along side the edges for the paté to come out.
Notes
Done. Keep in fridge, and eat on toast, biccies, raw veggies, whatever you like 🙂

 

 

 

Filed Under: Agar Agar, All, Dips, Sauces & Condiments, Snacks & Entrées, Vegan 101 & Alternatives · Tagged: , , , , , , , , ,

Leftover Veggie Pasta Soup

May 7, 2013 · by · Leave a Comment

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Leftover Veggie Pasta Soup
Soup can be a piece of art, or it can be a practical way to get rid of left over dishes and veggies that would otherwise give up the ghost soon. I had left over pasta bake and made it into a soup. There was tofu in the pasta bake, but the soup doesn't need it, so it's optional (about half a block, crumbed) 🙂
Prepared by:
Cuisine: vegan
Recipe type: soup
Prep time: 
Cook/wait time: 
Total time: 
You need
  • your left over pasta bake!
  • (This was in mine::
  • a cup of Orzo (or other pasta)
  • 3 leafs of curly kale or a bit more, finely chopped
  • 2 large Shiitaki muhrooms, sliced or chopped
  • ½ capsicum, chopped
  • 2 tsp minced garlic
  • few sprigs of fresh Rosemary or ½ tbsp dried Rosemary)
  • 1 tbsp white Miso
  • 1 tbsp of veggie stock powder
  • salt to taste
  • pepper to taste
  • any veggies you have left over
To do
  1. boil the water with the stock powder and Miso
  2. add your leftover bake, stir and let it simmer for a while.
  3. serve!

 

Filed Under: All, Complete Meal Ideas, Main Dishes, Soup · Tagged: , , , , , , , , ,