Monday, July 21, 2014

Meatless Mondays: Cauliflower Soup and Zucchini Brownies


In my weekly farm share, the most gorgeous yellow cauliflower arrived begging to be pureed while a lonely zucchini craved a chocolate-y makeover....

This is an awesome creamy cauliflower soup recipe, that is completely vegan and full of flavor.
The simple ingredients are:
Olive oil
1 onion, chopped
1 head of cauliflower, chopped
1 container vegetable broth
3/4 cup of brown rice
salt and pepper to taste

Heat the oil in a large saucepan and add onions. Cook until translucent.


Add in cauliflower and season well.

Pour in vegetable broth and turn to medium, allow to cook covered.

Meanwhile, cook your rice. When the rice is done, put in sauce pan and stir. Cook covered for another 20 minutes.

When cauliflower is tender, puree using a hand mixer.


Ladle into soup bowls and enjoy!



Did someone say brownies? Wait---Zucchini Brownies? Yep! No egg or dairy here!


Want some?
You will need:
1 zucchini, shredded
1/4 cup water
1/2 cup vegetable oil
1 tablespoon vanilla
1/2 cup cocoa powder, unsweetened
1 1/2 cups sugar
1 teaspoon salt
1 1/2 teaspoons baking soda

Preheat your oven to 350 degrees.


In a bowl, mix your zucchini, water, oil, vanilla and sugar. In a separate bowl, mix the baking soda, salt, cocoa powder, then add in the wet mixture.

Spread thick batter in a greased pan.

Bake for 40 minutes or until knife comes out mostly clean.


Allow to cool completely and cut.
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