Ok, I’m sure I don’t need to keep repeating the fact that i’m on the hunt for more vegan friendly lunch ideas…but while i’m looking…(well..procrastinating about writing a meal plan really as we all know how good I am at that – the number of times i’ve actually started one, but never finished, is unreal. Really. I don’t know what it is about them that just turns me off. But, needs must. It must be done..)…I came accross this book online, called Speed Vegan. It actually looks intriguing.
But Amazon isn’t friendly enough to let me look inside this one..and I hate not being able to look inside a recipe book before I buy it..because I mean, what if it has no pictures?! Then it would just be boring…
So me, being me of course, went on the google hunt, yet another distraction from writing my meal plans.
I found http://www.alanroettinger.com where Alan Roettinger, the author and chef, gives some examples of recipes which are included in the book.
The first of which i’m going to try as soon as the weather turns cold enough is his Leek & Cauliflower soup..
Leek and Cauliflower Soup
Makes about 6 servings
Cauliflower and curry flavors go well together, which in this case is hinted at by the addition of ras el hanout, a Moroccan spice mixture slightly reminiscent of Indian curry but uniquely North African in character. Feel free to substitute an Indian curry powder for the ras el hanout in this recipe—it will be delicious either way.
|1 head cauliflower
3 tablespoons extra-virgin olive oil
4 leeks (white and green parts), finely diced
1 potato, peeled and finely diced
7 cloves peeled garlic, chopped
1 tablespoon ras el hanout or Indian curry powder
1 teaspoon sea salt
1 quart water
3 vegetables bouillon cubes
1 cup fresh or frozen peas
1⁄4 cup chopped fresh cilantro
Break the cauliflower into small florets, reserving the very smallest ones separately from the rest (about 1 cup).
Heat the oil in a large soup pot. Add the leeks, potato, and cauliflower (except for the reserved cup of very small florets). Cook and stir for 1 or 2 minutes, until the vegetables begin to release their juices. Add the garlic, ras el hanout, and salt. Decrease the heat and cook and stir until the mixture is almost dry, about 3 minutes. Add the water and bouillon cubes. Increase the heat to high and bring to a boil. Decrease the heat and simmer for about 15 minutes, or until the vegetables are tender.
While the soup is cooking, bring a small pot of water to a boil over high heat. Add the peas and the reserved cup of cauliflower florets. Decrease the heat slightly and cook until just tender, about 5 minutes. Drain and reserve.
When the leeks, potato, and cauliflower are tender, remove from the heat. Working in small batches, process the vegetables and their cooking liquid in a blender. Return the blended mixture to the pot. Stir in the reserved cauliflower and peas.
Warm the soup over medium-low heat. Taste and add more salt, if needed. Stir in the cilantro. Serve at once.
Sounds perfect for snuggling up with on the sofa in the winter…