Sunday, April 21, 2013

Chick Pea of the Sea spread.

2 cups cooked chick peas (garbanzo beans) rinsed and drained.
3 Tbsp Veganaise
1/4 cup lemon juice =juice of one lemon
1 tsp mustard
1/2 tsp paprika
1 Tbsp nutritional yeast
Salt and pepper to taste
optional 1/2 cup chopped green or white onion

To Make:
Add first 5 ingredients to a bowl and mix.
Add nutritional yeast and mix.
Mash with potato masher or with a spoon against the side of the bowl.
Stir in onions if wanted.
This tastes better the day after it is made when the flavours have had a chance to blend.
You can eat it with greens, in a wrap, or as above on toast.

Sunday, April 14, 2013

Curried Cauliflower and Potato Soup

1 large onion, chopped
2 Tbsp minced garlic
2 large potatoes, cubed
2 carrots, chopped
1/2 head cauliflower, chopped
 6 cups water
1 tsp curry powder (or more as needed)
1/4 cup tahini
1/2 cup nutritional yeast

Sauteé onion in a dry pot until brown.
Add 1/2 cup water and remove the browned onions from the bottom of the pot. 
Add garlic, potatoes, carrots, cauliflower, and water.
Bring to a boil then simmer for 30 minutes until all vegetables are soft.
Pureé with immersion blender or remove from blender, pureé in batches and return to the pot.
Add curry powder, tahini and nutritional yeast stir.
Serve hot.
There is no salt in this recipe so some may want to add salt. We like to have it with pepper.