Cauliflower & Spinach Soup

I’ve been on a soup-kick lately, and this is the most recent concoction – Cauliflower & Spinach Soup. It warms my little, black heart when my Elflings ask me to make more yummy soup. ♥

Cauliflower & Spinach Soup

1 small onion*

1 head of cauliflower*

1 big bunch of spinach*

2-3 cloves of garlic*

salt and pepper*

splash of oil* for sauteing

water

* = Organic

∴ Chop the onion, and saute in a pan until the bits begin to turn translucent. Cut the cauliflower into smaller pieces, and add to the onions. Tear handfuls of the spinach and add the chunks to the pot, as well. Toss to incorporate. Add your minced garlic, salt and pepper, and stir together. Cover with water and allow to simmer until cauliflower is tender, approximately 45 minutes. Enjoy! ♥

Vegan Moussaka – Pictures

It’s been a busy week, so I’ll update today. =0)

This past Wednesday, I made a Vegan Moussaka for supper. It was awesome!

Vegan Moussaka

1 Medium Eggplant*

2 Medium Zucchinis*

1 Large Baking Potato*

1/4 C Olive Oil*

1 Large Onion*

4 Garlic* Cloves

1 Can Crushed/Diced Tomatoes*

1 tsp Dried Oregano*

1/4 tsp Ground Cinnamon*

1/4 tsp Turmeric*

Salt and Pepper* to taste

Olive Oil* for drizzling

* = Organic

 

Vegan Béchamel Sauce

1.2 C Olive Oil*

1/2 C Flour* (g-free flours work well, too)

1/8 tsp Nutmeg*

2 C Coconut* Milk (Soy, Dairy, you choose)

Salt and Pepper* to taste

* = Organic

:: Preheat the oven to 375°F/190°C/Gas Mark 5.

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1. Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and lay them in a colander to “sweat” for about 30 minutes. The “sweating” process draws out the bitterness from the eggplant.

2. Cut the zucchini lengthwise into 1/4-inch slices, set them aside.

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3. Heat oil in pan over medium heat and saute the onion until almost transparent. Add garlic, oregano, cinnamon, turmeric, salt and pepper. Mix through, then add tomatoes and simmer 5-10 minutes.

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4. Lightly oil the bottom of your baking dish.

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5. Wash the potato and slice it lengthwise into 1/4-inch slices. Layer the bottom of your oiled dish with the sliced potatoes.

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6. Spoon a third of the sauce over the potato slices.

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7. Layer the eggplant slices neatly next.

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8. Spoon a third of the sauce of the eggplant slices.

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9. Layer the zucchini slices neatly next.

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10. Spoon the remaining sauce over the zucchini slices. Cover with foil and bake for 1.5 hours @ 375°F/180°C.

11. Prepare the béchamel sauce. Heat the olive oil over medium heat. Add the flour, and whisk to blend. Add nutmeg, salt and pepper. Slowly pour the milk in, whisking constantly. Continue whisking until mixture begins to boil and thicken. (I like to have a glass of water nearby to add if I need to thin the sauce a bit.)

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12. Pour béchamel sauce  over the moussaka, drizzle with olive oil and bake uncovered for another 20-30 minutes.

Veggie Salad

We made this yummy Veggie Salad for lunch today. It was super-yummy!

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The ingredients we used were: brown rice noodles*, onions*, garlic*, yellow pepper*, cucumbers*, broccolette*, EVOO*, salt and pepper*, maple syrup*. (*=Organic)

My Elflings and I chopped up the washed veg while the noodles were cooking, and set them aside. We diced the onion and sauteed them in EVOO over medium heat. We added the drained noodles and tossed them around in the onions and EVOO. Then we added the minced garlic, maple syrup, glug of EVOO and chopped veg. Seasoned to taste with salt and pepper. Tossed it all through to warm. Viola! Lunch was ready to enjoy, totally vegan and we all had a hand in making it.

Fresh Veggie Supper

From the Farmers Market purchases today, I whipped-up a super-awesome supper!

We had a yummy, warm quinoa salad: cooked quinoa, diced cucumbers, diced tomatoes, minced garlic, salt & pepper, EVOO…

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…and roasted root veg: diced purple potatoes, chopped yellow carrots, chopped red carrots, chopped purple carrots, pinch of basil, dash oregano, salt & pepper, EVOO; roasted @ 425°F 45 minutes.

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Close-up of deliciously-sweet, roasted purple potato chunk.

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It was an awesome supper!