As many of you know by now from either following me on Instagram or reading this blog, my main go-to morning smoothie is a detoxifying green smoothie, made using greens, fruits, lemon and water. I may add chlorella or flax seed from time to time, but generally try to keep these smoothies to whole plant foods. [...]]]>

As many of you know by now from either following me on Instagram or reading this blog, my main go-to morning smoothie is a detoxifying green smoothie, made using greens, fruits, lemon and water. I may add chlorella or flax seed from time to time, but generally try to keep these smoothies to whole plant foods. However, I occasionally try to vary my morning smoothie from time-to-time, and when I do, I like to opt for a creamier option — usually with dairy-free milk and berries, and many times with avocado for added creaminess. Gennaro likes to refer to these as the “fun smoothies” (can you guess which he prefers?)

But as much as I love a “fun smoothie”, meals sometimes seem like a waste to me if I’m not making sure it’s providing ample health benefits as well. I designed this recipe to provide loads of vitamins, antioxidants and “healthy fats” in the form of avocado, while still tasting “fun” and fruity. Here’s a breakdown of the health benefits of the various ingredients (sourced from a number of web resources):

• Blueberry: Many people know about blueberries as a high antioxidant berry (I’ve seen sources rank them as the highest antioxidant fruit). They also contain fiber and Vitamin C.
• Mango: Mangoes also contain antioxidants and have high levels of vitamin C. They help balance pH in the body, and of course, contain fiber.
• Carrots: Most people know that carrots contain high amounts of Vitamin A and are also a great source of beta-carotene, an antioxidant. They can also purify the blood and aid in liver detoxification.
• Avocado: This sneaky ingredient not only adds creaminess to your smoothie, but are also high in healthy fats which can lower bad cholesterol and nourish the skin. They are also high in fiber, making this smoothie one that should help to keep you full throughout the morning. Avocado also contains other vitamins to help maintain optimum health.

I think the advent of the Vitamix made smoothie aficionados of all of us, myself most definitely included. While I certainly made smoothies in the past, the Vitamix made it an everyday thing. Unfortunately, as far as kitchen equipment goes, it is not cheap. And I would most certainly not have been able to afford one had I not gotten married and had very generous in-laws gift us with one. However, if you’re using a regular blender, I have a few suggestions for this recipe: increase the amount of liquid slightly and decrease the amount of frozen fruits. I am not sure how well the carrot pulverizes in a blender, but you could try adding it in slowly and see what happens. While I love and am completely devoted to my Vitamix, I am certainly not living under some Gwyneth Paltrow-esque rock, thinking everyone can afford a luxury like this (heck, I’m an attorney and I couldn’t even afford one if it hadn’t been gifted to me. I guess that’s a downfall of going into an area of the law where you’re “helping people”, rewarding as it may be). I made many a smoothie using my regular ol’ Cuisinart blender during my law school days without much of a problem — just a bit more coaxing with an old fashioned spoon.

Yield: 2 large or 3 smaller smoothies (halve portions if making a single-serving)

Ingredients:

3 cups cold, unsweetened dairy-free milk (I alternate between soy and almond)

1 heaping cup frozen blueberries

1 cup frozen mango chunks

1/2 cup carrot, roughly chopped

1/2 large or one small avocado, skin and pit removed

1-2 packets stevia, or sweetener to taste

Directions:

1. Add dairy-free milk, blueberries, mango chunks and carrot to a high-powered blender such as Vitamix. Blend until smooth.

2. Add 1/2 avocado and blend. For more creaminess, add remaining avocado. Add sweetener to taste. Blend until smooth.

Today’s our 4th birthday here at Delectably Free, and it’s been a long but certainly enjoyable journey getting here. There were hiatuses and speed bumps along the way, but it was always my goal to try [...]]]>

Clockwise from top left: Creamy, Vegan Mac and Cheese; Tempeh Sloppy Joes; Coconut-Almond Rice Crispy Treats; Avocado-Lime Tart

Today’s our 4th birthday here at Delectably Free, and it’s been a long but certainly enjoyable journey getting here. There were hiatuses and speed bumps along the way, but it was always my goal to try to provide my readers with nutritious and healthy recipes that could be eaten on a modified diet. I hope I’ve at least done that!

Many of my fellow food bloggers probably know how much work can go into keeping a recipe blog alive and active. Not only have there been countless hours of recipe testing in the kitchen, but photographing and writing everything down can add to the time commitment. I will be honest and say that there are many times that I have really thought about giving up completely. I make no money blogging, and put a lot of time and money into it. Once I graduated law school and started working full-time as an attorney, it became even more challenging to keep up this site. But I’d missed it so much in the year that I took off that I knew I couldn’t give Delectably Free up completely. I also received feedback from people I’d never even imagined were reading my site. It made me want to continue to share my recipes and stories with all of you. Hopefully, I’ll be able to keep sharing for years to come.

I thought I would take a look back at Delectably Free, starting with my favorite all-time recipes. It’s difficult for me to play favorites, especially since I know that some of my simple but perhaps less intriguing overall recipes have certainly been lost in the shuffle over the years. But the following recipes all either have a special place in my heart, or have received the most positive feedback from friends, family and readers. Here’s a look:

Top Ten Countdown: 

10. Gluten-Free, Vegan Lasagna: This was the first recipe I created that I was truly stunned could turn out so amazing without any gluten, dairy or egg products. I was not vegan at the time of making it, so I think my surprise was heightened by the fact that it was one of my first forrays into gluten-free, vegan cooking. I didn’t know how delicious, rich and decadent a gluten free, vegan lasagna could be!

9. Crushed Lentil Soup: This is one of the recipes I probably receive the most feedback on. It’s very easy and inexpensive to make, so I think that adds to its popularity. It’s a great side dish, but I’ve also gotten into the habit of adding even more veggies, diced tomatoes and perhaps some canned artichoke for a heartier stew.

8. Fudgy Black Bean Brownies: I’ve seen recipes for black bean brownies on several blogs, and didn’t want to create more of the same. I tried to up the chocolate flavor of these and hide the black beans as best as possible. These are certainly fudgey and chocolate-y — and a favorite among family and friends.

7. Tempeh Sloppy Joes: I am including these Sloppy Joes in my top 10 list because they have been complimented by the biggest meat aficionado in my life (which is relative, considering half my family are now vegans): my brother. When he tried these, he barely realized they were vegan and asked for second helpings. It will surprise you how much these mimic the flavor of “real” sloppy joes, without all of the animal fat. I added lots of veggies to up the health benefits of this recipe. It’s vegan comfort food that you don’t have to feel bad about eating.

6. Coconut-Almond Rice Crispy Treats: These are so easy — no baking involved. I’ve been known to add additions to the coconut such as dried cherries or even a chocolate drizzle on top (made from coconut oil, cocoa and coconut nectar). These are one of my mom’s favorites, and kids love them too.

5. Creamy, Vegan Mac and Cheese: This recipe is the essence of vegan decadence. Contrary to most people’s misguided notions about veganism, vegan food can be indulgent and even a tad bit sinful, as this recipe will show. But it’s so darn good — and easy, too! All you have to do is throw everything in a crock pot and stir a couple times. Easy, right?

4. Hot Spinach Dip: I always get compliments on this dip from non-vegans who never suspect it’s made with vegan cheese. Another sinful yet delicious dish that will impress your guests.

3. German Chocolate Cake: This cake is amazing. I am especially proud of it because it came out perfect my first time testing the recipe (which was especially necessary considering I was making it for a charity auction and had little room for error). Fellow food bloggers will understand how rare such an occurence is, especially in the unpredictable world of baking. Yes, it does take some time to make. But if you really want to make a chocolate-lover in your life happy, make this for them!

2. Focaccia: I am proud of this focaccia for the exact opposite reason I’m proud of my German Chocolate Cake (above) — it took me several tries to perfect this recipe, and I was determined not to give up until I had it right. Finally, when I did perfect it, it became an instant hit with my family and gluten-free friends. It can also be used as the base for several other gluten-free recipes. I’ve used it to make gluten-free Thanksgiving dressing and this focaccia pizza with “cream cheese” and veggies.

1. Avocado-Lime Tart: I think this may be one of my personal favorite desserts on my blog, and mostly because I was a HUGE key lime pie lover back in the day. I love the tartness of the filling with the sweet crust. If you’re a key lime pie lover like me but want a gluten-free, vegan and healthier version of the classic, try this recipe. The presentation will also impress your guests.

my favorite taste-testers and me

My first post was June 11, 2009. Here’s a look through each June 11 or June 12 post since:

4 years ago:

June 11th, 2009: Gluten-free Carrot Orange Cupcakes

3 years ago:

June 12th, 2010: Crushed Lentil Soup (still one of my most popular recipes today)

2 years ago:

July 11, 2011: Roasted Tomato-Basil Pasta Toss

1 year ago:

Treating for Lyme. Boo hoo.

Thanks for reading! I appreciate all of the feedback and support over the years!

Quick veggie fried rice with raw kimchi

Since becoming what I like to call a “real person” and working full-time (ugh, not to mention beginning a course of extensive Lyme disease treatment), it’s been somewhat difficult to keep up with blogging as much as I’d like. I honestly do NOT understand how so many [...]]]>

Quick veggie fried rice with raw kimchi

Since becoming what I like to call a “real person” and working full-time (ugh, not to mention beginning a course of extensive Lyme disease treatment), it’s been somewhat difficult to keep up with blogging as much as I’d like. I honestly do NOT understand how so many bloggers that I read and admire have other jobs — not to mention kids! — and yet can post on a regular, sometimes daily, basis. Whew. I got tired just thinking about that.

But as much as I haven’t been able to blog consistently lately, my blogging gene is still in full-force. Which is to say, I can’t stop taking pictures of my food! Eating for me these days is more quick and less recipe-based (i.e. I’m throwing together what I have in the fridge), but I still try and create things that are healthy, colorful, and most importantly, exciting to eat! So I thought I would share with you some of the iPhone photos I’ve been taking of my “thrown together” meals (those that haven’t already been instagram-ed, that is). These represent in large part what I have been eating lately when I’m not trying to create recipes. Hopefully they will provide some inspiration to my readers. Oh, and please excuse the photo quality as, like I said, most of these were taken on my phone!

Boiled baby potatoes, green beans, hummus and raw sauerkraut

As you can see, my quick meals still involve lots of greens, whole grains, and of course, raw sauerkraut, which has become a staple in my diet. I’ve mentioned before that I’ve become a huge fan of nutritionist Kimberly Snyder, whose new book Beauty Detox Foods has inspired even more of my go-to meals. However, as you can see, I still do eat organic tofu (which is an apparent Beauty Detox no-no), and other things such as white potatoes on occasion. I feel that the key to good health is to vary your diet enough so that lots of fresh and colorful vegetables are incorporated, and to minimize processed foods and animals products (duh!) as much as possible.

Stuffed peppers with sweet potato salad and mixed baby greens

Here are some of my go-to, healthy meals (no recipe necessary):

• Quick veggie fried rice with raw kimchi: Saute tofu, garlic, ginger and veggies of choice in olive oil or vegetable broth. Add cooked rice (I sometimes even just use Trader Joe’s pre-cooked frozen brown rice for a super quick meal), wheat-free tamari sauce or Bragg’s liquid aminos to taste, and frozen peas. I also add some crushed red pepper to taste. Serve hot topped with raw fermented kimchi on the side.
• Stuffed Peppers: I make stuffed peppers a lot, usually mixing in different grains with sauteed veggies, then baking in the oven, covered, until peppers are soft. This particular photo had short grain brown rice, corn, sauteed zucchini, garlic and baby portobellos. I added cumin, coriander, apple cider vinegar, nutritional yeast and sea salt for flavor. The only reason you don’t see them topped with salsa in this picture is because I had run out! I love Mexican flavored stuffed peppers topped with salsa and avocado. I either bake them in the salsa or add it after.
• Sweet potato salad: I like to boil sweet potatoes until tender (with skins!) and toss with cider vinegar, cilantro, sea salt (to taste) and reduced fat Vegenaise. I got the inspiration for this recipe from Dr. Barnard’s book Power Foods for the Brain, which is also amazing and another frequent healthy eating reference for me.
• Mixed Greens Salad: Toss pre-packaged mixed greens with your choice of a combination of lemon juice, olive oil, Bragg’s Liquid Amino’s (just a dash or two), apple cider vinegar, sea salt and nutritional yeast. So healthy and easy — a great way to get your greens!
• Potato-hummus-kraut plate: Topping baked or boiled potatoes with hummus is one of my new favorite things, and something that my mom definitely got me hooked on. The plate shown in the above photo was taken on a day when I was tempted to order out because I had “nothing” in my fridge. Just goes to show you what can be made from “nothing”! I boiled Trader Joe’s “teeny tiny” potatoes (one of my guilty pleasures) until tender, then added green beans during the last minute. Drained. Added some nutritional yeast (totally optional), a healthy dollop of hummus (ok, I may have gone back after this photo to add more) and just a tiny pinch of salt. Then I topped with a heaping pile (as you can see) of raw sauerkraut (yum!). This was one of my favorite creations from my fridge full of “nothing”.
• Sauteed beans, grains and greens (below): To prepare for busy weeks, I like to cook up a big pot of beans in my pressure cooker (aduki is a new favorite for me), and a big pot of grains such as millet or quinoa. Then, during the week, I can simply saute everything together and add some greens or other veggies, seasoning, and enjoy a meal without having to do a lot of prep. The photo below was millet and aduki/black beans, packaged baby spinach, sliced baby bell peppers (I forget what they’re called…), cumin, olive oil, cider vinegar, coriander, chili powder and some cayenne for heat. It was delicious!

Black and aduki beans, millet and greens

While lasagna is probably high on my list of favorite comfort foods, there is something very un-comforting about slaving away over the stove all night, especially after an 8+ hour workday. Don’t get me wrong, I love to cook and [...]]]>

Not my most polished photo, but it does capture the delicious gooeyness that is this lasagna

While lasagna is probably high on my list of favorite comfort foods, there is something very un-comforting about slaving away over the stove all night, especially after an 8+ hour workday. Don’t get me wrong, I love to cook and find it therapeutic in some ways, but the thought of multi-step preparation, several pots and pans and a sink full of dishes has often dissuaded me from preparing labor-intensive meals on weeknights, however comforting or satisfying those meals may turn out to be.

With that mindset, I set out to prepare a version of lasagna that I could feasibly prepare in under 30 minutes (with a little added baking time) — and one that would not sacrifice on flavor for it. I determined that my first step in executing such a plan would be to prepare a lasagna where the noodles do not need to be boiled first. Sure, there are recipes out there for no-boil lasagna…for vegan lasagna…for gluten-free lasagna…but how would this work with all three components in play? And on top of that, the only lasagna noodles I seem to regularly find in my area are Tinkyada noodles, which are not specifically no-boil. But guess what? It worked!

I think you will find this no-boil lasagna hearty and satisfying. The trick, I found, is to use a lot of sauce. The bottom noodles came out perfectly cooked — the top layer was slightly more chewy but still done throughout, though they did curl up a bit. To counteract the curling, I would suggest using a slightly smaller than 9×13″ pan — one that is no more than slightly longer than the noodles themselves. I found that the pan I used was significantly larger than the actual length of the noodles, causing the top layer of sauce to run off into the sides. While the noodles were still cooked through on top, and I actually liked the slightly chewier texture, I think a smaller dish would have probably relieved the slight problem. On the other hand, if you only have a 9×13″ dish, it is not the end of the world. The noodles still cooked through and a pizza cutter worked to cut everything without making a mess.

The choice of filling in this lasagna was also largely influenced by my effort to save time while still creating something that evoked “real” lasagna (I would argue that vegan lasagna is, of course, “real” lasagna, but you know what I mean…). Spinach lasagna, even in my pre-vegan days, has always been a favorite. This filling involved little more than opening a bag of frozen spinach and crumbling up some tofu. But it was delicious.

On a final note: the sauce I used for this recipe is a take on Chloe Coscarelli’s  mac and cheese sauce from Chloe’s Kitchen, one of my favorite vegan cookbooks. I tweaked the original recipe by adding crushed tomatoes and oregano and playing with some of the other ingredient amounts to make it suited more to a lasagna than a mac and cheese. I also, of course, made it gluten-free. It turned out really delicious! You could definitely use this sauce for any type of baked pasta dish.

No-Boil Spinach Lasagna:

Note: while the bottom layer of noodles cooks perfectly, the top noodles layer may be a little chewier in this recipe because of the no-boil factor. To combat this, you can either split up the filling into 3 parts and spread some more on top along with the sauce (so there would be no noodles on top), or simply boil the noodles if you really don’t want to deal with it. However, I have made this recipe a few times and feel that the noodles cook perfectly when underneath something, so I think splitting the filling and adding more on top is the best solution. Of course, I have also made this several times with a chewier top layer, which I am fine with. I use a pizza cutter to make sure everything slices easily. 

Serves: 5-7

Ingredients:

1 pkg. Tinkyada brown rice lasagna noodles (or other gluten-free lasagna) -totals 12 lasagna noodles

Filling:

1 pkg. (about 8 oz.) firm tofu

10 oz. bag frozen cut spinach

1 teaspoon apple cider vinegar

1/4 teaspoon sea salt

Sauce:

3 tablespoons Earth Balance Buttery Spread

1/4 cup Bob’s Red Mill Brown Rice Flour (another gluten-free all-purpose flour should also work)

3 cups soy or almond milk, plain, unsweetened

1 cup organic crushed tomatoes (preferably no salt added)

1 teaspoon sea salt (if used tomatoes with salt added, reduce sea salt and add in more to taste)

1/3 cup nutritional yeast flakes (plus more for top, if desired)

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1 teaspoon apple cider vinegar

Directions:

1. Preheat oven to 350.

2. For Filling: Place tofu and frozen spinach in a medium-sized glass or other mixing bowl. Set aside.

3. Prepare Sauce: In a large saucepan, melt buttery spread over medium heat. When butter is melted, add flour and whisk until a paste is formed. Add remaining ingredients and whisk. Simmer for approximately 10 minutes, or until sauce begins to thicken. Remove from heat.

4. Return to Filling: Using your hands, squeeze out excess water from tofu and spinach mixture over the sink, about 4-5 times.You may wish to do this over a colander in case you lose any tofu or spinach. Return the tofu and spinach to bowl and add cider vinegar and salt. Mix well.

5. Put it together: Spread 1/3 cup sauce on the bottom of a 7×11″ pan. Layer 4 dry lasagna noodles evenly over the sauce. Spread about 1/2 of the tofu-spinach mixture evenly over the noodles. You can gently press down with your hands to pack it on. Cover with 1 cup of the sauce. Add another layer of 4 lasagna noodles and cover with the remaining tofu-ricotta mixture. Cover with another cup of sauce. Add remaining layer of lasagna noodles and cover with remaining sauce. If desired, sprinkle top evenly with nutritional yeast (about 2 tablespoons).

6. Cover with foil and bake in preheated oven for about 35 to 40 minutes; sauce should be bubbling. Remove from oven and serve.

Like many great things in life, this recipe happened by accident. Well, at least the final product was an accident, as I had originally intended these to be a homemade answer to my Hilary’s Adzuki Bean Burger obsession (am I alone here?). While I wanted to mimic the original burger as much as possible, I also [...]]]>

Like many great things in life, this recipe happened by accident. Well, at least the final product was an accident, as I had originally intended these to be a homemade answer to my Hilary’s Adzuki Bean Burger obsession (am I alone here?). While I wanted to mimic the original burger as much as possible, I also wanted to make this recipe easy and accessible. So, I decided to use only one of the two grains used in the Hilary’s burger. I decided on millet for its consistency when cooked. I also did not want to create anything that necessitated the use of a food processor — a great culinary tool, in my opinion, but one that can also incur unnecessary cleanup in many instances.

These tweaks probably led to a somewhat “looser” consistency than the original burger, one that was reminiscent of a savory cake rather than a burger. Not that I complained. As I shoved down two of these babies, I started wondering why I was ever looking for a veggie burger recipe in the first place, when there was a perfectly delicious version available in the frozen section of my local Whole Foods (ok, there were several reason I was doing so — money, trying to avoid processed foods, trying to cut down on the fat content of the original recipe — but those were soon forgotten). I also remembered that I had unsuccessfully gone through a string of attempts at a homemade bean cake recipe a while back. It seems I found the answer to whatever was plaguing my previous bean cake attempts — even if I had ended up forgetting the question.

I’m filing these cakes under “appetizer”, “side” or “main course” recipes, as I can see them as all three. Slightly cooled, they could top a dinner salad. Still warm, I imagine them over a heaping bed of steamed or sauteed greens — maybe kale or spinach — and  maybe drizzled with some oil and vinegar. I also served them to Gennaro inside of a warm pita with greens, chipotle Vegenaise spread and hot sauce (unfortunately, the pita was not gluten-free, or I certainly would have tried this version). And while we’re labeling these, I have to admit they also make a great snack. I like them cold, right out of the refrigerator, for a protein-packed and healthy, non-processed snack.

Adzuki-Millet Cakes:

Please note: You will likely have remaining millet left over. You can use it in salads or try it anywhere else you would use quinoa or — if you eat it — couscous. I also give it to my dog, Woodley, for a fun change-up to his usual nighttime snack, which was vet-recommended for gastrointestinal issues he was having — see, he is like his mom!

Yield: 6-8 cakes

Ingredients:

3/4 cup uncooked dry millet

1 1/2 cups cooked adzuki beans (I used my pressure cooker to cook 1 cup dried beans according to the instructions found here. I had some leftover, which I ate over some cooked quinoa with spinach. Canned adzuki beans, drained, would also work)

1 tablespoon chia seeds

1 tablespoon water

1 tablespoon coconut oil, plus more for cooking cakes

1 medium red bell pepper, diced

1 scallion, finely chopped

1 clove garlic, minced

3/4 teaspoon sea salt

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

Directions:

1. Add millet to a medium saucepan with 1 1/2 cups of water. Cook on medium heat until the water is just absorbed (watch carefully after about 10 minutes of boiling to see where it’s at). You can try stirring it to check on water content/consistency before removing from heat — the final consistency should be somewhat lumpy and not as “fork-fluffable” as quinoa is when cooked. You want this consistency for the cakes.

2. As millet cooks, heat 1 tablespoon of coconut oil in a separate skillet. Add red pepper and scallion and cook over medium heat for about 4 minutes.  Add minced garlic and cook for another minute. Set aside.

3. Once millet has cooked (i.e. once the water is absorbed), add 1 1/2 cups of the warm millet, adzuki beans, chia, spices, salt and water together in a medium mixing bowl. Mix well, while mashing everything together with the back of your spoon. Add red peppers, scallion and garlic and mix well.

4. You can use the same saute pan as used for the red peppers (no need to wash). Heat additional teaspoon of coconut oil (if needed) in the pan. Meanwhile, measure out 1/3 cup amounts of adzuki-millet mixture and roll in the palm of your hands before pressing into patties. Add patties to hot saute pan and cook over medium-high heat for about 3 minutes per side, or until crispy and lightly browned on the outside. Repeat this step to cook the remaining patties.

In my last post, I discussed the power of food in healing. This post is centered around the healing power of spices, which have long been considered medical powerhouses in their own right. This soup utilizes several Indian spices, including the powerful Turmeric. Turmeric has been widely known for its anti-inflammatory properties — I have even [...]]]>

In my last post, I discussed the power of food in healing. This post is centered around the healing power of spices, which have long been considered medical powerhouses in their own right. This soup utilizes several Indian spices, including the powerful Turmeric. Turmeric has been widely known for its anti-inflammatory properties — I have even taken its active ingredient, Curcumin, in capsule form to help deal with the muscle spasms and neck stiffness associated with Lyme. Similarly, Turmeric is also a good choice for those suffering from other inflammatory conditions and diseases such as Rheumatoid Arthritis. It is also believed to have anti-cancer and detoxifying effects.

Combine the power of turmeric with the antioxidant-heavy cumin and the cardiovascular (and other) benefits of cayenne, and you have one spicy, healing soup. I also happen to believe that the warming, comforting act of eating a bowl of spicy soup is healing in itself. One cannot eat a hot bowl of soup hurriedly. The necessary slowing down to sip and savor is food meditation at its core.

I got the idea for this soup from this recipe on Food 52, which is equally delicious, albeit much more subtly flavored (i.e. no spice mix — just cauliflower, olive oil, onions, water and salt). When Gennaro’s cousin made the original version for a family Christmas Eve dinner, I lapped up several helpings (hey, benefits of being vegan – we can do stuff like that) and begged for the recipe. Over time, that soup evolved into this one as I worked on creating ways to incorporate more healing spices into my diet. This soup is spicy, indeed, so be sure to adjust to taste if you’re spice-adverse. In our house, we’re spice lovers, so I actually add several dashes of cayenne to the finished product for a spicy finish.

Indian-Spiced Cauliflower Soup:
Adapted from Food 52

Yield: 4-6 Servings

Note: you will need an immersion blender for this dish. If you do not have an immersion blender, you may try to blend small batches in a regular blender, but be very careful not to blend too much at a time using this method and try to let the soup cool first.

3 tablespoons olive oil

1 medium yellow onion, sliced

1 tsp minced fresh ginger

1 garlic clove, sliced

1 teaspoon sea salt

1 medium head cauliflower, chopped

5 cups water, divided

Spice Mix:

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon garam masala

1 dash cayenne pepper, or to taste

Directions:

1. Add olive oil and onions to a large soup pot/Dutch Oven and saute over medium heat, stirring occasionally. Saute for about 10 minutes, or until browned and very soft. In the last couple minutes of cooking, add the garlic and ginger and saute with the onions.

2. Once onions have softened, add spice mixture and sea salt. Stir to coat. Add cauliflower and 1 cup water and mix well. Cover. Reduce heat to medium-low and stew cauliflower and onions for about 20 minutes, stirring occasionally, until cauliflower is beginning to fall apart.

3. Add remaining 4 cups water. Stir. Increase to medium heat and heat until water just begins to simmer. Reduce heat and puree soup in an immersion blender until smooth. Heat on low for another five minutes, or until soup reaches desired consistency (it will thicken the longer it cooks. If the soup becomes too thick, you may add another 1/2 cup of water).

4. Serve soup as is, or with a drizzle of olive oil and cracked black pepper or sprinkle of cayenne pepper on top.