Creamy Cauliflower Soup

     This is a delicious soup. We have made it twice and the second time left out the cashew cream. I think I prefer it with the cashew cream, but it still tastes good without it. I got the recipe from another food blog website. Click on the link below to find the recipe. The recipe calls for cashew cream. Below you can find the directions on how to make your own. 

Cauliflower Soup

Serves 4

http://theveggie-fullkitchen.blogspot.com/search/label/Soup

Cashew Cream

1. Put a cup of raw cashews in a bowl and add cold water to cover. 
2. Cover the bowl and refrigerate over night. 
3. The next day drain cashews and rinse under cold water. 
4. Place them in a belnder with enough water to cover. 
5. Blend on high until smooth.

Pad Thai

      We love Thai food. Pad Thai is usually served with eggs, but it's not a problem to leave that out. This recipe was taken from Rory Freedman and Kim Barouin's Skinny B**** in the Kitch. The picture is not so great, but the meal was delicious! Don't feel overwhelmed by the ingredients. The recipe is easy to follow and makes great leftovers. You can find all the ingredients at a natural foods store or Asian market.

Pad Thai

Serves 4

6 ounces brown rice pad thai noodles

1/4 cup agave nectar

1/4 mirin

3 TBS ketchup (make sure you get a ketchup without high fructose corn syrup!)

3 TBS Bragg Liquid Aminos or soy sauce

1 1/2 TBS lime juice

1 TBS chili sauce

2 TBS oil (I used less)

14-16 ounces extra firm tofu, pressed and cubed

1/2 red onion, diced

2 cloves garlic, minced

3 scallions, halved lengthwise and cut into 2-inch pieces

2 cups bean sprouts

2 carrots shredded

1/4 cup fresh cilantro

1/4 cut chopped roasted peanuts

4 to 8 lime wedges

1. Before you do anything else, press the tofu by placing it between two plates and setting a heavy weight over the top plate. I fill a tea kettle with water and place it as a weight on the top plate. This helps eliminate the extra water in the tofu so your pad thai doesn't get all watery. Keep the weight on the tofu for 10-20 minutes while you prepare everything else.
2. Cook the noodles according to package directions, drain, and set aside.
3. In a small bowl whisk together the agave, mirin, ketchup, soy sauce or Bragg Liquid Aminos, lime juice, and chili sauce; set aside.
4. Cut the tofu into cubes.
5. Heat the oil in a wok or skillet over high heat.
6. Add the tofu and stir-fry for 4 minutes.
7. Add the red onion and stir-fry for 30 seconds.
8. Add the noodles and agave nectar mixture and stir-fry until the noodles are evenly coated with the sauce.
9. Add the scallions, bean sprouts, and carrots and stir-fry until all the ingredients are well combined and heated through.
10. Transfer pad thai to plates or a platter and garnish with cilantro, peanuts, and lime wedges.
11. ENJOY!

Recipe taken from Skinny B**** in the Kitch by Rory Freedman and Kim Barouin, page 92.

Kreamy Kamut

     Kamut is an ancient Egyptian wheat that has been cultivated since 4000 B.C. This recipe uses kamut flakes. It tastes great with diced fuji apples, dates, and walnut pieces. You can buy kamut flakes in the bulk section of a natural food store such as Whole Foods. 

Kreamy Kamut

Serves 2-4

1 cup kamut flakes
4 cups water
Agave nectar (to taste)
Dates
1 fuji apple
Walnuts

1. In a saucepan bring water and kamut flakes to a boil. 
2. Simmer over medium heat for about 5 minutes or until the kamut flakes are creamy and water has been absorbed. Stir occasionally. 
3. In the meantime, dice the apple and the dates. 
4. When the kamut flakes are cooked add the agave nectar and mix. 
5. Place the apples in two or four serving bowls and spoon in the kamut. 
6. Top with dates and walnuts. Or, if you prefer spoon the kamut into the bowls first and then top with the apples, dates, and walnuts as shown in the picture. 
7. Enjoy!