cauliflower

Fawen Drinkable Soup | Loaded Broccoli & Cauliflower Soup

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This post is NOT sponsored. I was gifted a few Fawen Drinkable Soups to try and I’m sharing with you how I jazzed up my soup. 

Soup has been the name of the game around my house this Summer. I know Summer sounds like a strange time to be so into soup but as I have shared previously soups are wonderful for healing the postpartum body so I have been enjoying my fair share.

When Fawen asked if they could send me a sample of their soups to try I took them up on their offer. These soups are packed with superfoods and are made ready to drink either straight from the carton or you can heat them up on the stove. Every batch of Fawen soup is made with hydrating organic coconut water which is combined with coconut milk and virgin coconut oil all working together with filtered water to form the perfect alkaline base and bring balance and vitality to the body and mind

This day I decided that I was in the mood for a soup with a little extra added to it. The Broccoli & Cauliflower sounded creamy and so I decided to do a loaded soup topped with homemade tempeh bacon bits (I really love the 101 Cookbooks tempeh bacon recipe) and perfectly roasted cauliflower. I also loaded it up with creamy avocado for some healthy fats to support my milk supply.

It was super delicious and I was able to make two heaping portions of loaded soup for Neil and myself. We were left feeling full, happy and energized to take on life with three kids.

Do you prefer your soup simple or do you like to load it up? What are you favorite soup toppings?  I also love to add crispy croutons, nutritional yeast and sriracha. 

{Recipe} Tahini Roasted Veggies

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Tahini Roasted Veggies


This recipe came out of the need to use up a bunch of carrots from our CSA.  Neither my husband nor I are huge carrot fans and only enjoy them juiced or cut up and dipped in hummus.  That being said I decided to play off the flavors of hummus and made a delicious roasted veggie medley with a nutty tahini sauce.  This is a great dish to make for an upcoming holiday party!
Serves 4

  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 4 green onions, chopped
  • 1/2 bunch parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup water
  • 1/2 cup olive oil
  • 2 cups cauliflower florets
  • 2 cups carrots, chopped and peeled
  • 1 large yellow onion, diced

Preheat the oven to 425F. Place the tahini, lemon juice, green onions, parsley, garlic, salt, pepper and water in the bowl of a food processor fitted with the s blade and process on low for 30 seconds. Slowly pour in the olive oil through feed tube and process until smooth. Toss the tahini sauce with the chopped veggies and pour into a 9″ x 13″ Stainless Steel Bake & Roast Pan. Place in the preheated oven to roast for 30-35 minutes or until veggies are tender. Serve with your favorite protein, a green salad and a whole grain for a balanced meal.

Recipe of the Week: Cauliflower & Mustard Green Spring Rolls

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Ingredients

  • 1 bunch mustard greens, roughly chopped
  • 1/2 head of cauliflower, chopped small
  • 2 garlic cloves, minced
  • 1/2 chili, minced
  • 1/4 cup chopped cilantro stems
  • 3 scallions, chopped
  • 2 tsp sesame oil
  • 2 tsp canola oil
  • 1-2 tbsp tamari
  • Spring roll wrappers
  • Cooking spray
  • Hoisin, for serving

Directions

In a wok or a large pan on med-high heat the sesame and canola oil until hot; stir in the mustard greens, cauliflower, garlic, chili, cilantro stems and scallions. Cook for 2-3 minutes until they begin to brown.  Season with tamari to taste and continue to cook until the cauliflower begins to soften. Remove from the pan and set aside until room temperature. Then it is time to roll your spring rolls. Place your wraps on a clean surface so that the points are up and down and left and right (should appear as a diamond, not a square). Place the filling onto the rolls. Take the bottom point of your wrap and fold it over top of the filling. Fold the sides in towards the middle and roll the filling towards the top point of the wrapper. To prevent the spring roll from unwrapping when cooking you need to seal the seams. Have a small bowl of water next to your wrapping station;  dip your finger into the mixture and use this as glue to seal the top point of your wrap.  Once you have finished wrapping your spring rolls (you can make any size you want) it is time to cook them.  If you would like you can deep fry until golden brown or you can use the pan fry option.  In a large skillet  over med-high heat (cast iron is recommended) spray the bottom of the skillet with cooking spray and place the spring rolls in the pan seam side down.  Fry for 2-3 minutes per side until they being to get golden brown. Serve with your favorite sauce such as hoisin or sweet chili sauce.

Recipe of the Week #2: Veggie Mash Soup

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This past weekend the Hubz and I headed to the boonies to visit my parents for the night. When we arrived we were greeted by howling winds and snow showers and I thought what better way to warm up than a warm cup of soup.

Yields 4-6 servings

Ingredients:

  • 1 T olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/2 medium head of cauliflower, roughly chopped
  • 1 bunch of broccoli, roughly chopped
  • 1 quart of vegetable stock or broth
  • 1 cup quick oats (must me quick)
  • salt and pepper to taste

Directions:

  1. In a large stock pot over medium-high heat heat the olive oil; stir in the onion, carrots and celery and cook for 3-4 minutes until they being to soften.
  2. Stir in the garlic, cauliflower and broccoli and cook for an additional 3-4 minutes.
  3. Stir in the vegetable broth and the quick oats; bring to a boil.  Reduce to a simmer and cook for 7-10 minutes until the vegetables are fork tender.
  4. Place in a blender (you will have to do this in batches) and blend until slightly smooth; keep it somewhat a rough consistency for a more rustic feeling.
  5. Return the pot to the stove and gentle re-heat.  Season with salt and pepper to taste.

Indulgence Hangover

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After our night of indulgence I felt like  I was a bit hungover from the sugary and fried foods.  To cure this I went right to a big glass of water things morning and have been making an effort to eat better today.  For breakfast I started out with some Sun Seed Manna Bread with The Nutty Vermonter Maple and Chipotle Triple Nut Butter that I got in my Christmas stocking. I didn’t love the bread because it was really chewy but I think the issue was that I cut my slices too thick.  Generally when I purchase sprouted grain bread it comes pre-sliced and is usually really thin; fail on my part. So I didn’t end up finishing much of my bread with nut butter and stole two left mock prawns from my husbands leftovers breakfast.

For lunch I ran out to the market to see what looked good and came home with a cremini mushrooms, red bell pepper, red onion, radish sprouts and cauliflower. I cut the cauliflower up into small pieces, diced up the red bell pepper, red onion and mushrooms and sauteed with a bit of olive oil until soft; then tossed in chickpeas for protein. I seasoned with a bit of salt, pepper, granulated garlic and red chili flakes. I plated the cauliflower pilaf and topped with a fist full of the sprouts and drizzled with a bit of Drew’s Roasted Garlic & Peppercorn Dressing that I had picked up at the market last week. On the side we had THINLY sliced Manna Bread with nutritional yeast and garlic gold.

For dessert we split a treat sent from JJ’s Sweets– a Java Chocolate Covered Caramel- TO DIE FOR.  They need to start selling these in Vermont…or maybe they shouldn’t because I would buy them all the time.  They are lush and creamy and VEGAN!

I just received a huge stack of $1 off coupons from Nature’s Path and want to give you a few! So email me lindsay@cookingforaveganlover.com with your address if you would like a few!

Disclaimer: I was provided a sample of a selection of Manna Bread and JJ’s Sweets; I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway or add this to my OpenSky shop in return for a discount on this product.

Taking the Romantic Out

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Tonight the Hubz and I had a romantic dinner date.

There were no candles.

No low romantic lighting.

There were no table cloths or cloth napkins.

No wine or romantic music.

There was florescent lighting.

There were plastic tables and chairs.

We used paper napkins and sipped from giant bottles of seltzer.

We were serenaded by the humming of washers and dryers.

And we enjoyed one of my favorite meals ever out of plastic containers.

Eggplant Parm

Roasted Cauliflower with Mustard Dressing and Capers

being shy tonight