Saturdays are for being excited about having a paycheck and going grocery shopping, and Sundays are for cooking and cooking. I'm about to make a banana-mango-cardamom-protein smoothie, and I just made the espresso chip chocolate cookies from Vegan Cookies Invade Your Cookie Jar because I'm going over to a friend's later (and - let's be honest here - just felt like making cookies), annnd I just made a pretty filling, lovely, spicy cauliflower soup. Here is the recipe:
Curried Cauliflower Soup
1 head of cauliflower
3 cups nondairy milk
1 TB garam masala
Curry powder to taste (I wound up using vanilla almond milk for my milk because it's all that I had at the house, so I used a bit of curry powder to overpower the uber-sweet combination of garam masala and vanilla almond milk. I'd say that I used about 1 TB of curry powder for this batch).
3/4 cup peas
salt and pepper to taste
(Next time I make it, I'm going to add:
1 diced carrot
1 diced potato
1 small diced onion)
1. Put the milk in a pot on the stove over medium heat. Tear cauliflower into florets and add spices, salt and pepper to taste, and your diced carrot and potato. Do not put the peas in. Bring to a boil, then lower the temperature and let the pot hang out on the stove for about 20 minutes, stirring occasionally.
2. When veggies are tender, remove the pot from the burner and set aside for a few minutes to cool down. Put soup into a blender or food processor (might take a few batches) and blend it up a little bit. I like my soups creamy but still a little chunky -- if you like your soups like that, too, you could put about 3/4 of the soup into a blender / food processor and then add the smooth, blended soup to the 1/4 that you didn't blend.
3. Put soup back in the pot. Add peas. Add salt and pepper or whatever else strikes your fancy.