​Vegan sweet potato cauliflower soup
Two food posts in one day! Maybe make this first and have the avocado chocolate pudding for dessert. Anyway, enticed by its bright color I made this soup on a cold dreary day last week. I used this recipe as a guide, but I changed a couple things. I left out the garam masala because I didn't have it, and used cinnamon instead. And I don't really like the texture of cauliflower when it's whole, so I blended everything.
Read More​Last night I threw this pesto veggie/lentil/tofu dish together, and it came out wayyyy better than expected. So good, in fact, that I feel it's worth sharing here. :) It's really easy, and a lot of the ingredients are interchangeable so you can just use what you already have. Hope you enjoy!
Preheat oven to 350.​
Ingredients: ​
Chopped and peeled organic carrots, zucchini and onion (but you could use any veggies)​
Chopped up veggie "meats"- I used "meat"balls, and Chik'n nuggets (could use tempeh or skip this)​
1 cup almond milk​
1 1/2 cups water​
Three heaping scoops pesto​
A pinch of cinnamon​
1 cup lentils​ (optional and interchangeable with chickpeas or any other beans)
1/2 cup brown rice (optional and interchangeable with quinoa, millet, etc.)​
Directions: Put the grains in a casserole dish, followed by the other ingredients. Add the liquid and pesto last. Put it in the oven for 30-40 minutes (or until the grains are completely cooked). The liquid looks like a lot when you're putting it all together, but keep in mind it gets completely soaked up by the grains as it cooks. Eat and enjoy!​
