Last night I made creamy cauliflower soup. Of course I changed the recipe a tiny bit. In the end I didn't add the soy milk as I thought the soup is creamy enough. I also pureed only 3/4 of it because I like the chunks of cauliflower. Lastly, I didn't add the nutmeg. This is because I have been adding different spices each time I have a bowl. At lunch, I just added salt and pepper. With dinner, I added garam masala. Yum!
Here is the recipe, it was posted on a veg Yahoo group I am part of.
Creamy Cauliflower Soup
28 oz of vegetable broth
1 large head cauliflower --cut into pieces
1 med potato -- peeled and diced
1 med onion -- diced
2 tsp vegetarian bouillon
1 cup plain soy milk (optional according to Jody)
1/4 tsp nutmeg (also optional according to Jody)
salt and white pepper -- to taste
Combine vegetables, broth and bouillon in a large pot. Bring to a boil and then reduce to simmer. Cook until the vegetables are soft (20-30 minutes). Puree (in blender, food processor, or with hand-held blender). Return to pan, add remaining ingredients and heat to desired serving temperature.
I also made Thai Tofu salad. The recipe caught my eye when I was flipping through one of those paper cookbooks they have by the cash register in the supermarket. I wasn't sure about peanut butter and tofu together, but this is great. I'd planned on making a wrap with my soup tonight, but the package of wheat wraps had seen better days. I tossed the green spotted wraps and just had a scoop of tofu salad beside my soup.
Here is the recipe for that as well. I'm looking forward to making a sandwich with this tomorrow.
Thai Tofu Salad
1 package of extra firm tofu
1/3 cup peanut butter
4 tsp soy sauce
1 tbsp lime juice
1/8 tsp garlic powder
¼ tsp hot pepper sauce
¼ cup chopped red bell pepper
¼ cup sliced green onions
¼ cup chopped cilantro
Drain tofu. Combine peanut butter, soy sauce, lime juice, garlic powder, and hot pepper sauce. Mix well. Add tofu, bell pepper, onions, and cilantro. Stir with fork until well mixed and tofu is crumbly.