Here is another summer soup for your palate! Like a traditional vichyssoise, this soup can be served either hot or cold. It is so rich and satisfying it definitely leaves you wanting more! You’re welcome.
Easy Summer Soup
2 tablespoons extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 head cauliflower, cored and chopped (about 7 cups)
1 (16-ounce) cans of white beans, drained and rinsed (cannellini, great northern, or navy)
1 medium potato, peeled and chopped into 1/2-inch pieces
1/2 cup white wine (optional)
½ tsp onion powder
1 tsp Dijon mustard
1/2 tsp nutmeg
1/8 tsp cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
4 cups low-sodium vegetable broth
1 cup non-dairy milk of your choice (I used full fat coconut milk)
White truffle oil
Chopped chives for garnish, hazelnuts, sriracha or other hot sauce, microgreens (all optional)
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes. Add the cauliflower, beans, potatoes, mustard, and spices, except salt and pepper. Stir well coating all ingredients. Cook for about 1 minute. Add wine to deglaze the pan. Add vegetable broth, salt, and pepper and bring to a boil. Reduce the heat, cover, and simmer until the cauliflower is completely tender about 20 minutes. Remove the pot from the heat and stir in the plant-based milk. Puree the soup with an immersion blender (or in batches in a regular blender). Transfer the soup to the refrigerator and chill. Drizzle soup with truffle oil, add a few drops of sriracha, hazelnuts, and sprinkle with the chives/microgreens, before serving.
This is one of my most favorite meals. Not only does it check all the healthy boxes the combination of flavors is out of sight! The great thing about this bowl is that it can be made an infinite number of ways. I usually always have pickled veggies and fresh spouts on hand so they made an easy and flavorful addition to what might otherwise be a basic Buddha Bowl. Roasted Cauliflower is my most favorite addition to any bowl and with the sweet pickled onions and creamy hummus, well, sufficed to say it was my favorite meal of the week!Print
- 1/2 head cauliflower chopped into 1” florets
- 1 (12 oz) pack drained organic tofu, cut into 1” cubes
- 2 cups sangria tomatoes (grape will work too) sliced on the bias
- 1 cucumber sliced
- 1 (15.5 oz) can garbanzo beans, drained and rinsed
- 1 (7 oz) jar of sundried tomatoes, sliced into matchsticks
- 1 cup pickled red onions
- Hummus (homemade or store-bought)
- 1 cup sprouts (alfalfa, or microgreens)
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1.5 tsp sea salt
- 2 Tbsp organic extra virgin olive oil
- Pepper, to taste
- Sunflower Seeds (pepitas work, too!)
Preheat oven to 400°F.
Slice cauliflower into 1″ pieces, add to large mixing bowl. Drain tofu and cut into 1″ cubes, add to cauliflower. Slice tomatoes on the bias (I like to use multi-colored tomatoes for presentation) and add to the cauliflower-tofu mixture. Combine cumin, paprika, garlic powder, salt, and pepper in a small mixing bowl, reserving 2 tsp of spice mix in a separate bowl. Coat mixture with 2 Tbsp of olive oil, stir well making sure all pieces are coated, add spices, and stir. Add tofu, cauliflower, and tomatoes to a parchment-lined baking sheet. Roast for 25 minutes, turning mixture at halfway point.
When vegetables are done, divide all ingredients, except sprouts and hummus, between 4 bowls. Add hummus to the center of each bowl, and sprinkle with the remaining spice mix. Garnish each bowl with sunflower seeds and sprouts. Enjoy!
Feel free to use any vegetable of choice.
Keywords: hummus, bowl, roasted vegetables, cauliflower
For as long as I can remember Summer meant splashing around at the lake, drinking lemonade, and eating my weight in watermelon. So when a friend of mine told me about a watermelon soup with jalapeno she had somewhere down in Florida, I immediately went to work! After making at least a half-dozen recipes, I finally figured it out! Both are a fruit, and the savory tomato combined with the sweet watermelon makes for a great pairing! This magical soup is not only a favorite of mine, but it’s also a favorite for everyone who tries it! So, my friends…here you go!Print
Easy and Delicious Summer Soup
- 6–7 cups of diced watermelon
- 1 red onion roughly chopped (reserve 2 Tbsp for garnish, reserve 1/4 cup, and dice if you prefer a textured soup)
- 1 red bell pepper, cored and roughly chopped
- 1 cucumber, roughly chopped (reserve 2 Tbsp for garnish, reserve 1/4 c, and dice if you prefer a textured soup)
- 2 jalapenos, seeds removed, chopped (reserve 2 Tbsp for garnish)
- 4 Roma tomatoes cored, roughly chopped (reserve 2 Tbsp for garnish, reserve 1/4 c and dice if you prefer a textured soup)
- 1/4 cup apple cider vinegar + 2 Tbsps
- 1/4 cup olive oil
- 1/4 cup fresh basil leaves roughly chopped (can sub 2 Tbsp dry basil)
- 1 Tbsp fresh dill weed (garnish)
- Salt and Pepper, to taste
In a blender add 1/2 watermelon first and then layer with tomatoes, jalapenos, and bell pepper. Add cider vinegar, olive oil, and pulse. Add the onion, cucumber, remaining watermelon, and basil, puree until smooth. Salt and Pepper to taste! Chill for 1 hour and serve.
Garnish with reserved onion, bell pepper, cucumber, jalapenos, and fresh dill.
*Add Watermelon to Blender first. This will make it really easy to blend.
Keywords: Vegan Soup, Watermelon, Gazpacho, Summer Soups
2 (8 oz) packs of cremini mushrooms 1 yellow onion, diced 3 cloves garlic 1 medium-size carrot 1 medium celery rib 2 Tbsp tomato paste 2 Tbsp oil, or water ½ cup red wine 1 tsp basil 1 tsp oregano 1 tsp salt ½ tsp red pepper flakes ½ cup cashew cream 1 tsp rosemary In a food processor, pulse the onion, carrot, celery, garlic, and mushrooms until finely chopped. In a large pan warmed over medium heat, add oil, or 2 Tbsp water, if not using oil. Add the vegetables, season with basil, oregano, and cook over moderate heat until softened, 20 minutes. Add 1 Tbsp of water, or stock, as needed, to prevent sticking. Add the cream, rosemary, and 1/4 cup of grated vegan cheese and simmer for 5 minutes.
Add the wine, salt, and red pepper; and stir. Cook until the wine evaporates. About 3-4 minutes.
At this point, you can either add warm pasta, and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated, or stuff shells and top with remaining creme sauce. Serve.
2 (8 oz) packs of cremini mushrooms
1 yellow onion, diced
3 cloves garlic
1 medium-size carrot
1 medium celery rib
2 Tbsp tomato paste
2 Tbsp oil, or water
½ cup red wine
1 tsp basil
1 tsp oregano
1 tsp salt
½ tsp red pepper flakes
½ cup cashew cream
1 tsp rosemary
In a food processor, pulse the onion, carrot, celery, garlic, and mushrooms until finely chopped. In a large pan warmed over medium heat, add oil, or 2 Tbsp water, if not using oil. Add the vegetables, season with basil, oregano, and cook over moderate heat until softened, 20 minutes. Add 1 Tbsp of water, or stock, as needed, to prevent sticking.
Add the cream, rosemary, and 1/4 cup of grated vegan cheese and simmer for 5 minutes.
St. Louis is known for many things: the Arch, Budweiser Beer, Chuck Berry, Bob Costas, and Joe and Jack Buck. We are second only to the New York Yankees for the most World Series wins, we are the current Stanley Cup winners (Go Blues!), and former home to the Super Bowl Champion, St. Louis Rams. Yo, Kurt Warner! And we eat things that nobody else has ever heard of outside of St. Louis, like toasted ravioli, gooey butter cake, and the slinger.
The area in the Lou famously referred to as “The Hill” is home to baseball greats Yogi Berra and Joe Garagiola. It is also home to our beloved toasted ravioli. As the story goes, a fresh ravioli fell into the fryer at a place called Mama Campisi’s on a day when Joe Garagiola was there. After this fateful event, these little pieces of fried heaven allegedly began appearing on menus around town. Served with a warm marinara sauce, all I can say is, sono così deliziosi!
The Gooey Buttercake, another St. Louis favorite, also came about by accident. Although nothing like a traditional cake, this chewy goodness is part coffeecake and part gooey custard. And if you’ve ever had a piece, you know how sinfully delicious it is. Some say that in the 1930s a baker mistakenly mixed up their ingredients for a traditional coffee cake and voila. Accident, or fate? You be the judge!
And finally, our favorite of the three, “The Slider.” A meal best appreciated and usually served between the hours of midnight and 3:00 AM, at places like the “Eat Rite” diner near Busch stadium, the Slider is essentially anything you want it to be. Yep, it’s that post-drinking, pre-pass out frankenfood that has become a right of passage for those who dare tread in our waters. The basic version is hash browns, eggs, and a hamburger patty smothered in chili, then topped with cheese and chopped onions, and it will leave you feeling a bit dizzy and crying fire in the hole the next day! But the best part of any slinger is it can be any combination of your favorite foods slapped on top of each other and consumed in relatively short order. We prefer to make a healthier vegan version that will not only leave you feeling satisfied, it’s also a great way to finish off all of those leftovers!
Our slinger begins with a basic Tofu Scramble from The Minimalist Baker, which we cook for about 8 minutes before adding a half pack of Trader Joe’s Vegan Chorizo. Made from soy and only a few other natural ingredients, their chorizo tastes just like its traditional counterpart, but without all of the disgusting greasiness. We layer scramble with hashbrowns or roasted potatoes, and then garnish with salsa, avocados, cilantro, hot sauce, 1/4 cup of vegan gravy, or my favorite Cashew Queso! In this picture, I also added a delicious vegan Chili Colorado. You’re welcome.
Aloo Gobi is a simple dish made from cauliflower and potatoes. There are generally two kinds of Aloo Gobi, one made with onions and tomatoes, and one without. I love both, but this one is my favorite…mostly because I envisioned eating it over creamy coconut curried lentils! I added chickpeas or “chana” to bump the protein and it was delicious!
Baked Aloo Gobi with Chana
•2 medium russet potatoes, cut into 1” cubes
•1 medium head of cauliflower, cut into small florets
•1 14 oz. can chickpeas (chana)
•2 Tbsp Olive Oil
•2 tsp. ground cumin
•2 tsp. ground turmeric
•1 tsp. ground coriander
•¾ tsp garam masala
•¾ tsp dried fenugreek leaves
•¾ tsp amchur (dry mango powder)
•1 Tbsp. minced ginger
•1 Tbsp. minced garlic
•Pinch of asafetida (optional, but really great)
•Pinch of cayenne (adjust according to preference)
•1 tsp. (or more) kosher salt
•1 Tbsp. (or more) fresh lime juice
•½ cup chopped cilantro
1. Chop the cauliflower into small florets and put in large bowl.
2. Chop the potatoes into 1” cubes and add to the bowl. Add drained, rinsed chickpeas.
3. Mix spices until well combined. Remove Add spices to the vegetable mix; toss to coat.
4. Add olive oil, minced ginger, and garlic, to the bowl and toss well.
5. Let the vegetable mix sit for a minute or two.
6.Spread mixture in a large stoneware or 3” ceramic baking dish.
7. Bake at 400° F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender. Taste and adjust salt and spices accordingly. Garnish with fresh cilantro, a dash of turmeric, and lime juice. And serve hot with any Indian bread.
Easy Vegan Gravy Mix
¾ cup brown rice flour
1 Tbsp nutritional yeast
1 Tbsp corn starch
1.5 tsp sage
1.5 tsp salt
1.5 tsp pepper
½ tsp garlic powder
½ tsp onion powder
Add to a mason jar and shake well.
To Use: Add ¼ cup of dry mix to a sauce pan and add 2-3 cups of plant-based milk. Stir well and bring to a boil. Reduce heat and add more milk if needed. Enjoy!
The other day my oldest daughter was craving tomato soup. I had to admit it sounded really good to me too. Grilled cheese and tomato soup is the best! Of course, her version was a can you throw in the microwave, and mine was, well…this.
Fire Roasted Vegan Tomato Bisque
- 1 tablespoon olive oil
- 1medium onion, diced
- Two 14 1/2-ounce cans diced fire-roasted tomatoes, with juices
- 4 cups vegetable stock
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika (regular sweet paprika works, too)
- kosher salt to taste
- 1/2 cup(80ml) light coconut milk, or cashew cream
- Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often and add 1 TBSP stock or water if needed, to keep the onions from burning.
- Add tomatoes, including the liquid, and stock. Add tomato paste, dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let the soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend. (I blend a little more than half of the mixture and leave the rest for a bit for texture).
- Return soup to pot and stir in coconut milk or cream.
- Serve in bowls with black pepper, minced basil leaves, nutritional yeast, and a swirl of cashew cream, if you’d like.
- Top with croutons. I used Minimalist Baker’s “Actually Crispy Chickpeas” She nailed it!
For years when I thought of pumpkins, of course, I thought of Halloween and my absolute favorite pie in the whole world. But when I had Pumpkin Soup for Thanksgiving in New Orleans one year, I realized my view had been very short-sided, and maybe there was more to this magical fruit than I knew! Pumpkins are a cultivar of a squash plant and are technically a fruit. And in this soup, they lend a creamy texture and a rich depth of flavor amplified by spices and slow-cooked onions. Yes. The Onions. To me, they are what make this soup shine. A no-oil onion sauté deglazed with hearty vegetable stock. To me, this is one of the most amazing ways to build flavor. Let me show you how.
1 large onion, diced; or two medium-size shallots diced
2 cloves garlic, crushed and minced
1 ½ tsp ginger, minced, or ¾ tsp of ginger powder
2 tsp dried thyme
1 tsp dried coriander
1 tsp salt
½ tsp cayenne pepper
1/8 tsp black pepper
4 cups vegetable stock
1 14 oz can coconut cream (can use canned coconut milk in a pinch)
3 cans organic pumpkin puree (not pumpkin pie mix)
Hot sauce (optional, I use a mild Green Tabasco)
Heat pan on low medium heat until warm. Add onions, stir until onions become translucent and begin to stick. Add ½ cup stock and stir to deglaze the pan. Once the water begins to evaporate add spiced and stir. Cook for 1-2 minutes and add garlic and ginger. Cook for 30 seconds and add remaining vegetable stock and stir to deglaze pan again. Add coconut cream and pumpkin puree. Stir well and simmer for 15-20 minutes. Taste for spices, and adjust according to your preference. I added a bit more salt and a little more thyme. Serve with roasted Pepitas (pumpkin seeds), and roasted spiced chickpeas. Enjoy!