The Pure Vegan
Recipes
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Roasted Cauliflower Soup


Ingredients:

1 head of cauliflower, chopped into 2 inch pieces

Approx. 1/3 cup extra virgin olive oil

Salt and pepper to taste

1 onion, chopped

¼ cup extra virgin olive oil

2 quarts vegetable broth

 

Directions:

1. Pre-heat oven to 375.

2. Assemble cauliflower in oven safe dish and drizzle with olive oil, enough to lightly coat, about 1/3 cup.

3. Sprinkle generously with coarse ground pepper and a little salt.

4. Roast cauliflower for approx. 40 minutes, or until browned, stirring at least once to recoat with oil. If cauliflower becomes dry while roasting, drizzle it with a little more oil.

5. Remove from oven and set aside. 

6. Heat ¼ cup olive oil in soup pot.

7. Add onion and sauté until translucent.

8. Add roasted cauliflower to soup pot along with any oil remaining in roasting pan.

9. Add 2 quarts vegetable broth.

10. Bring to boil.

11. Reduce heat, cover and simmer for 20 minutes.

12. Either using immersion blender or in food processor or blender, puree until smooth and thick.

13.  Add salt and pepper to taste.

Pepper Jack Cheese
 
1 1/2 cups water
5 tablespoons agar flakes (1 1/2 T if using agar powder)
1/2 cup chopped raw cashews
1/4 cup nutritional yeast flakes
1/4 cup lemon juice
2 Tablespoons sesame tahini
2 teaspooons onion powder
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground caraway seeds or coriander
1 to 2 teaspons of cracked black pepper, depending on taste
 
Lightly oil a 3-cup container and set aside.  It's a good idea to make this a round container so you'll have a round of pepper jack when you serve.
Add all of the ingredients except the agar and water and the cracked pepper to a blender.
Boil the water and add the agar. Simmer, stirring often, until dissolved (5-10 mins.). It's important that you save this step until this point. Otherwise the agar will set and will be too thick to combine with the other ingredients.
Add the agar and water to the blender. Blend for several minutes until completely smooth, scraping the sides of the blender when necessary.
Stir the cracked pepper into the blended mixture.
Pour into the oiled container.
Cool uncovered in the refrigerator for about a half hour, then cover and leave overnight.
To serve, turn container upside down and plate the spread (You may have to run a knife around the edges of the spread to loosen it).