Cauliflower and Sweet Potato Soup

Sweet Potato Cauliflower Soup

yield: 6 to 8 servings

• 1 large head cauliflower (the one I used was at least 7″ in diameter
• olive oil for drizzling
• Few dashes garam masala (optional)
• 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
• 1 sweet onion, diced
• 2 cloves garlic
• 7 cups filtered water

• Garam Masala spice mix:
  1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground black pepper

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ’em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into two parts. Include the broth in the first part. 

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Only use the vegetables from the second part to add to the pureed soup. Salt to taste and warm up over stovetop if needed.

Inspiration: http://www.allysonkramer.com/2011/10/sweet-potato-cauliflower-soup/

Beet burgers

Yields: 6-8 big patties

• 1 cup cooked brown or green lentils, cooled, drained well
• 1 cup shredded beets
• 1/2 teaspoon salt
• Fresh black pepper
• 1 teaspoon thyme, rubbed between your fingers
• 1/2 teaspoon ground fennel (or finely crushed fennel seed)
• 1 onion, very finely chopped
• 4-6  cloves garlic, minced
• 3  tablespoons smooth almond butter
• 1 cup very fine breadcrumbs

Peel beets then set aside. Pulse the shredded beets and lentils about 15-20 times until the mixture comes together, but still has texture. Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated.

Place the mixture in the fridge for a half hour to chill.

Preheat a cast iron pan over medium heat. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3-1/2 inch cookie cutter or ring mold. Otherwise, shape them into burgers with your hands.

Spray a thin layer of oil into pan and cook patties for about 12 minutes, flipping occasionally. Burgers should be charred at the edges and heated through.

Serve immediately. But they taste great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later you can.

Inspiration: 

http://lawsonwellness.com/2012/10/04/fresh-beet-burgers/

Pistachio Muffins with secret ingredient

Pistachio Nut Muffins with secret ingredient
Makes 9 muffins

1 Cup Shelled, Toasted Pistachios, Divided

1-1/2 Cups Oat Bran or Whole Wheat Flour

1/4 cup of Spinach

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Lemon Zest (optional)
1/3 Cup Maple Syrup

1/4 Cup Unsweetened Applesauce (originally Canola Oil)

1/2 Cup Unsweetened Applesauce

1 Teaspoon Vanilla Extract

Preheat your oven to 400 degrees, and either lightly spray or line 9 standard muffin tins with paper wrappers. Set aside.

Dry Ingredients:

- Place 1/2 cup of the pistachios, along with 1/2 cup of the flour and all of the spinach in a blender or food processor. Pulse the mixture until you achieve a coarse but even meal. Transfer into a large mixing bowl.

- Add the remaining 1 cup of oat bran (or flour) and 1/2 cup of pistachios (crushed), plus the baking powder, baking soda, and lemon zest. Stir to evenly.

Wet Ingredients:

- Whisk together the applesauce, maple syrup and vanilla before pouring these wet ingredients into the bowl of dry ingredients. Stir to bring the batter together as little as possible … don’t overwork it (or you may end up with tough muffins).

- Spoon batter into the muffin tins

- Put muffins into the oven and immediately reduce the heat to 375 degrees. 

- Bake for 20 minutes, until golden brown on top and a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 10 minutes in the pan before transferring to a wire rack.

Makes 9 Muffins
Modified from bittersweetblog.net