Vegan Yeast-Free "Parmesan Cheese"

http://www.affairsofliving.com/imported-20100106014405/2010/2/28/yeast-free-soy-free-vegan-parmesan-cheese-gluten-free-acd-ve.html

yield about 1/3 cup

active time <5 minutes

total time <5 minutes

1/3 cup raw cashews (or raw almond, sunflower, pumpkin, or hemp seed)

1/4 tsp ground dry mustard

1/4 tsp salt

optional: 1/2 tsp fennel seeds

Place all ingredients in a coffee grinder or very small food processor/chopper. Pulse a few times, then process until finely ground. Use as desired on pizza, pasta, grain dishes, or vegetables. Store leftovers in the refrigerator.

Curried Roasted Cauliflower

http://www.epicurean.com/featured/curried-roasted-cauliflower-recipe.html

Ingredients

1 head cauliflower, cut into small florets

1/3 cup extra virgin olive oil

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon Madras curry powder

or Garam masala

1 tablespoon black or yellow mustard seeds

Directions

Preheat the oven to 425 degrees F.

Toss all the ingredients in a bowl and spread evenly on a rimmed baking sheet or in a large roasting pan. Try not to crowd the cauliflower; otherwise, it will steam and you won't get the delicious caramelized bits. Roast for 20 to 25 minutes, shaking the pan and stirring the cauliflower midway through roasting.

Transfer to a serving dish and taste for seasoning; you may need another sprinkling of salt and a grinding of fresh pepper.

Roasted Cauliflower Soup

http://www.epicurious.com/recipes/food/views/Roasted-Cauliflower-Soup-14521

Ingredients

2 heads cauliflower

3 garlic cloves

2 shallots

2 tablespoons olive oil

3 cups chicken broth

1 cup water

1 teaspoon finely chopped fresh thyme leaves

1 bay leaf

2 cups heavy cream (optional)

Directions

Preheat oven to 425°F.

Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.

In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.

Kale and Potato Soup

This recipe is simple, hearty, and the soup base ends up with a really nice sweet flavor. I think lacinto kale has a sweeter note than curly kale. Also, the texture, once softened, just melts in your mouth. I made my own veggie broth using leeks, carrots, bay leaf, and thyme. Adding a teaspoon of concentrated chicken stock just gives an additional roundness to the flavor, but is not absolutely necessary.

Ingredients

1 bunch lacinto kale, coarsely chopped

1 lb boiling potatoes (red or yellow), quartered

3 cloves garlic, minced

1 onion, diced

2 carrots. chopped

6-7 cups of vegetable broth

1 tsp Better than Boullion concentrated chicken stock

1 bay leaf

1 tsp paprika

1/2 tsp cumin

2 tsp olive oil

15 oz can of garbanzo beans, drained and rinsed

salt and pepper

Directions

1. Saute the onions and garlic in olive oil until soft.

2. Add potatoes, carrots, kale, broth, spices, beans, salt and pepper.

3. Cook for 30 mins until kale and potatoes are soft.

Leek and Potato Soup

http://www.epicurious.com/recipes/food/views/Leek-and-Potato-Soup-1922

Ingredients

- 3 tablespoons butter (I found that a drizzle of olive oil works fine)

- 3 cloves garlic, minced

- 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)

- 2 large russet potatoes (about 18 ounces total), peeled, diced

- 4 1/2 cups (or more) chicken stock or canned low-salt broth

- 2 tablespoons chopped fresh chives

Directions

Melt butter/oil in heavy large saucepan over medium heat. Add garlic and leeks and stir. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.