Broccoli & Cauliflower w Pesto Cream & Slivered Garlic

Broccoli & Cauliflower w Pesto Cream & Slivered Garlic
An excellent side dish, that's tasty enough to have on its own as well 🙂 Amounts of cauliflower and broccoli are totally up to you, but the recipe for the sauce is for about 3-4 cups of vegetables
Prepared by:
Cuisine: vegan
Recipe type: veggies
You need
  • ⅓ cup Cashew Cream
  • 1 tbsp vegan pesto (basil)
  • non dairy milk, about ⅓ to ½ cup, depending on how thick your cashew cream is
  • salt to taste
  • pepper
  • 4 cloves of garlic, sliced thinly lengthwise
  • ½ tbsp oil
To do
  1. tear or cut the cauliflower and broccoli in florets and cook (boil or steam) till it still done but still with a crisp
  2. in the meantime, put the oil in a small skillet and add the slices of garlic
  3. fry it till it's nice and golden - don't let them go black as they will be bitter
  4. in a small sauce pan, mix the pesto with the Cashew Cream and non dairy milk add salt and pepper to taste.
  5. add as much milk as you need to get it to the consistency you like. If you leave the sauce to sit on the stove, it will thicken. Just add fluids again and stir well
  6. drain the vegetables, transfer to bowl, top with sauce and garlic and there you go, done.

 

Mint & Cauliflower Soup w Orange Cream

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

 

Dukkah Coated Cauliflower Croquettes

Dukkah Coated Cauliflower Croquettes
I made this from one whole cauliflower, which yielded 26 croquettes. I will halve the amounts here, as 26 croquettes may be a bit much, unless, of course, you want to serve them as finger food! 🙂
Prepared by:
Cuisine: vegan
Recipe type: Veggie dish
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ½ head of cauliflower
  • 1 cups of bread crumbs (I used gluten free crumbs), an extra to coat
  • juice of ½ lemon, zest of ¼ lemon
  • 1 tsp of curry powder
  • ½ tsp of salt
  • ½ medium onion, finely chopped
  • 2 tbsp of almond butter
  • a few tbsp of dukkah
  • 3 tsp of 'No-Egg' mixed with 1 tbsp of water
  • 1 clove of garlic
To do
  1. steam (or boil) the cauliflower till very soft
  2. drain and put in a large bowl with all ingredients and mash
  3. kneed the mixture so it sticks together nicely
  4. if you have time, put the bowl in the fridge for half an hour, but you don't have to
  5. mix some crumbs with dukkah
  6. take a little bit of the mixture (about 3 tbsp) and roll a croquette on your cutting board (push the ends in so it's nice and tidy), then roll through the dukkah & crumbs (of course you can make them smaller, or into patties, whatever you feel like)
  7. when all are done, heat some oil in a skillet and fry the croquettes, turning them frequently.
Notes
Serve with vegan mayo, raw mayo, tomato sauce, any sauce you fancy 🙂

 

Raw ‘Rice’ & Kelp Noodle Salad

Raw 'Rice' & Kelp Noodle Salad
Very easy recipe, if you don't have a food processor but want the cauliflower to be rice like, you could grate it. Nice thing is that the cauliflower actually becomes a bit juicy.
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2
Prep time: 
Total time: 
You need
  • a handful of kelp noodles, cut up in length you prefer
  • about ¼ of a cauliflower
  • half an avocado
  • half an orange
  • a few tbsps of peanuts (the reddish things in the picture, they are raw and still have the skin on, but your normal peanuts are fine too)
  • a few tbsps of chopped red onion
  • a tomato
  • a small or half a medium carrot
  • a little bit of toasted sesame oil
  • coriander, as much as you like
  • mint, ditto
  • salt & pepper
  • olive oil
  • any spice or herb you like
  • anything else you like, I mean, it's a salad, add what you fancy.
To do
  1. whizz chunks of the cauliflower in the food processor, until fine (or grate). It then sort of resembles rice, hence 'raw rice salad'.
  2. chop up all the other ingredients
  3. mix the whole lot
  4. eat

 

Broccoflower Coconut Soup w Garlic Croutons

Broccoflower Coconut Soup w Garlic Croutons
An absolutely beautiful, delicate soup. Leave out the garlic croutons or make them of gluten free bread for a gluten free version.
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 head of broccoflower, in florets (or cauliflower)
  • 1 can of coconut milk (I used light milk)
  • 1 liter of water
  • 1 tbsp of veggie stock powder
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • leafs of 3 sprigs of fresh thyme
  • pepper
  • 1 tsp of capers per person
  • about 1 slice of bread per person
  • 2 tbsp of oil (for the croutons)
  • 2-4 tsp of garlic powder
  • some sprigs of chives per bowl, chopped
To do
  1. cook the broccoflower florets in the water with veggie stock powder, till they are about half soft
  2. add the chopped onion, the coconut milk, garlic and pepper
  3. let gently boil till everything is soft, about 10 minutes
  4. when broccoflower is nice and soft, either use your stick blender to liquify, or pour in blender. A stick blender can easily do the job
  5. add in the thyme leafs and return to stove for another 5 to 10 minutes
  6. in the meantime sprinkle the both sides of the bread with garlic powder, or one side if you like less garlic
  7. heat the oil in a pan and cut the slice of bread in cubes
  8. when oil is hot, throw the bread cubes in pan and fry them, add more oil if too dry, turn them over a few times, keeping heat on medium
  9. soup will be ready by now, so serve and top with a part of the croutons, chopped chives and capers
Notes
Keep some of the croutons on the side, so you can have a fresh crunch half way. Unless you like soggy croutons, of course!

This soup is also awesome with a few drops of liquid smoke per bowl, and the same for Truffle oil. It just depends what you feel like - but there is a beautiful delicate balance between the brocco-(or cauli)flower and the coconut milk. Try without first, you can always add 🙂

Enjoy!