vegetable diaries

Posts Tagged ‘healthy’

creamed cauliflower soup- recipe

Posted by vegetablediaries on January 17, 2010

creamed cauliflower soup

This recipe is inspired from Yamuna Devi’s recipe in her cookbook “The Vegetarian Table- India.” My version uses only cauliflower and no potatoes or rice. This is perfect for a rainy day or when your throat needs something soothing and your belly needs something delicious!

Serves 6 – 8


2 smallish cauliflower heads, cut into large florets
6 ½ cups water
½ tbsp ground coriander
¼ tsp turmeric
1 tbsp fresh ginger, chopped
2 serrano chilies, chopped
1 ½ tsp kosher salt (or to taste)
fresh ground pepper (to taste)
½ tsp black mustard seeds
1-2 tbsp extra virgin olive oil
¼ cup chopped cilantro


1. Combine the cauliflower, water, coriander, turmeric, ginger, and serrano chilies in a soup pot. Simmer until the vegetables are tender, about 30 minutes.
2. When the vegetables are cooked, use an immersion blender (or in batches in a blender) puree until the mixture is smooth.
3. Reheat the soup.
4. Heat the olive oil in a small saucepan over medium heat. Add the mustard seeds and let them splutter. Add the mustards seeds to the soup and stir. Add the chopped cilantro. Enjoy!

creamed cauliflower soup

Posted in gluten-free-friendly, indian, recipes, vegan | Tagged: , , , , , | 4 Comments »

vegan soul kitchen by bryant terry

Posted by vegetablediaries on August 21, 2009

crisp green beans with roasted shallots and walnuts- vegan soul kitchen recipe

crisp green beans with roasted shallots and walnuts- vegan soul kitchen recipe

i’m garden-sitting at the moment and yesterday i harvested a mother-load of green beans, amongst other things. as such, i wanted to do something out of my ordinary and have been meaning to try some recipes from the -vegan soul kitchen- cookbook by bryant terry. i found this tasty recipe: crisp green beans with roasted shallots and walnuts! it was perfect because i had everything fresh from the garden and it’s simple and easy to make. the beans are coated with a delicious lemon, thyme, dijon mustard vinaigrette. wow, this dressing has so much zing and the toasted walnuts add just the right touch. i didn’t have shallots on hand, so i used little pearl onions from the garden and it worked out great. this is a perfect summer salad or side dish to any meal.

vegan soul kitchen cookbook

vegan soul kitchen cookbook

i’m really excited to make more recipes from -vegan soul kitchen- and i highly recommend the book! for more information you can go here.

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