This is bar none my favorite soup. It’s yummy, healthy and really easy to make. And what’s even more fantastic about is that my mom and I just made up the recipe on the fly.
– 1 head cauliflower, chopped up
– 1 container soft tofu
– 1/2 cup soy milk (make sure you’re using unsweetened) (Note: used 1 cup – too much)
– 4 cups vegetable stock (Note: used 5 cups – too much)
– 2 leeks, white parts only, or one whole leek, chopped
– 1 tablespoon olive oil
– 2 cloves garlic
– Dash cayenne pepper
– Salt and pepper to taste
– Heat olive oil in the bottom of a large soup pot. Add leeks and saute until soft. Add garlic.
– Add vegetable stock and cauliflower
– Simmer until cauliflower is soft
– In a separate bowl, combine tofu and soy milk and mix with stick blender until smooth, then add to soup
– Use stick blender to mix everything until creamy
– Add salt, pepper and cayenne to taste
Variations: added 1/3 cup frozen peas before blending and cooked wild rice after. Yummy. Or add a chopped potato in with the cauliflower.
Filed under 4/5 Happy Monkeys, Dairy-Free, Dinner, Gluten-Free, Grain-Free, Lunch, Needs Photo, Soup, Sugar-Free, Vegan, Vegetarian
I am really proud of this cheesecake – I think it might be the first raw persimmon cheesecake to hit the interwebs! I couldn’t find a recipe for raw persimmon cheesecake so I made my own based on Sweetly Raw’s Mandarin Orange Cheesecake on a Pecan Ginger Crust with a Cranberry Pomegranate Compote, and Candied Pecans. I give it a 4/5 Happy Monkeys. The texture is spot on and it makes a nice, healthy treat.
Filed under 4/5 Happy Monkeys, Dairy-Free, Dessert, Gluten-Free, Grain-Free, Raw, Sauce/Dip, Snack, Sugar-Free, Vegan, Vegetarian
This soup came together in a heartbeat when I didn’t have much time to make lunch. All it took was some previously pureed roasted pumpkin, a can of organic bpa-free coconut milk, vegetable stock and a liberal hand with the spices. A quick and easy 4/5 Happy Monkeys, and a recipe that is completely of my own devising to boot!
I loooove this potato salad from allrecipes.com. It is my all-time favorite potato salad recipe. It has fairly simple ingredients but it does take a while because you have to boil everything and then chill it in the fridge, not to mention peeling the eggs!
I just had to post this blueberry smoothie recipe because it is freaking delicious. My usual blueberry smoothie recipe is a banana, frozen blueberries, lots of soymilk, water and ice. But I thought it would be good to try to cut down on the massive amount of soy I’m eating these days, so I tried a new smoothie recipe based on the one in Ani Phyo’s Ani’s Raw Food Kitchen Cookbook. And I like this one even better than my usual smoothie. I threw the strawberries in at the last minute because they were just hanging around in the fridge, but I think they totally made this smoothie. Before I put them in, it was a bit too sweet from the dates.
This recipe isn’t very hard to make but it tastes best when you let it marinate overnight, so it takes a while. It is super yummy though when you take the time to make the effort. I like to have it with sauteed greens on the side. I give this recipe a 4/5 happy monkeys.