cauliflower

CAULIFLOWER MADRAS BITES

CAULIFLOWER MADRAS BITES

Have you noticed that cauliflower has become extremely fashionable lately. I am talking beyond the traditional cauliflower cheese. You can turn this cruciferous vegetable into mash, rice, couscous or even buffalo wings.

Even if the low carb craze/grain phobia is partially to blame for this, it actually resulted in some rather tasty dishes that I personally adore. Cauliflower buffalo wings from PETA website have long been a firm favourite in my family. Even the kids love it. So I thought I will play with the concept a little and create a cross between “chicken” tikka and cauliflower pakora.

I have tried this recipe before with a whole cauliflower, thinking it would make a great centerpiece but it ended up undercooked. Separating the cauliflower into florets has solved this problem. The cauliflower bites are perfectly tender and the batter cooked all the way through.

These are perfect for a party with a spicy fruit chutney or yoghurt dip (the new KOKO coconut yoghurt makes a good raita). Or serve it alongside lovely curries for an Indian Thali dinner.

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CAULIFLOWER MADRAS BITES

ingredients
1 medium cauliflower
1 cup non dairy yoghurt (I like KOKO coconut or Alpro coconut/soya yoghurt)
1Tbs (or more if you like it spicy) of madras curry powder
1/2 tsp turmeric
3 Tbs gram (chickpea) flour
salt to taste

method

  • Separate the cauliflower into medium sized florets.

  • In a large bowl mix the yoghurt, spices, salt and chickpea flour until well combined.

  • Coat the cauliflower in the yoghurt mixture.

  • Line a baking tray with baking powder and place the coated cauliflower florets onto the tray. Spoon any left over yoghurt mix over the florets.

  • Bake at 180C for 25-30 minutes or till golden brown and tender (test with a toothpick or tip of a sharp knife)

  • Serve with chutney or coconut yoghurt raita.


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CAULIFLOWER ALMOND SOUP

CAULIFLOWER ALMOND SOUP

Cauliflower is one of the vegetables my kids have a very negative reaction to, it’s the run in a different direction kind of response. I grew up eating cauliflower prepared in various ways but now I am trying to come up with recipes that make cauliflower not taste like cauliflower as a way to trick the kids into eating it. I don’t want them to miss out on the glorious nutrition this vegetable possesses.

I think I really succeeded with this recipe. It has a very robust savoury flavour that will (or could) convince any cauliflower hater. To be perfectly safe I just keep my mouth shut in case the word cauliflower slips out. Don’t get me wrong I do, with great satisfaction, announce the truth after the plates have been left clean :)

Adding almonds and beans is a way to boost the protein and fibre content and they are the key in masking the cauliflower flavour notes. I have garnished the soup with toasted sesame seeds but any soft herbs (parsley, chives, coriander, chervil) work well too. Hemp seeds are another great topper adding the illusive omega 3 fatty acids to the soup.

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CAULIFLOWER ALMOND SOUP
4 servings

ingredients
2 tsp whole cumin seeds
3 large leeks, sliced and rinsed
1 small cauliflower (about 3 cups), divided into florets
1 tin (or 1 cup) white beans (canellini, butter)
4-5 cups vegetable stock
1/2 cup ground almonds

method
  • Heat a medium/large sauce pan on the stove. Add the cumin seeds and dry toast for about 1 minute, take care not to burn them. Remove half and reserve for garnish.
  • Next add the leeks with any residual water from washing them.
  • Cook for couple minutes to soften, adding few tablespoons of water if the pan gets dry.
  • Next tumble in the cauliflower and beans adding the vegetable stock.
  • Cook for 20minutes on a medium heat.
  • Transfer the soup into a blender, add the ground almonds and puree till smooth. Add more water if the soup is too thick.
  • Return to the pan to reheat.
  • Serve the soup garnished with the cumin seeds or herbs.



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CAULIFLOWER PIZZA BITES

CAULIFLOWER PIZZA BITES

Cauliflower in the fridge and I needed an inspiration. I wanted to make something different, something unusual and preferably delicious. After bit of internet searching I found a recipe for cauliflower pizza bites. I might have had an intention to follow the recipe step by step since I did have all the ingredients on hand (for a change) but I just could not help myself to tinker with it. Here is the original recipe link, credit where credit is due: http://www.damyhealth.com/2012/06/vegan-cauliflower-pizza-bites/

To all you cauliflower haters (I know there are quite a few out there) this may just change the way you see it. My kids are the proof, they both approached the bites with trepidation: “Yuck it has cauliflower in it. I hate cauliflower.” After the first mouthful they changed their mid. They will be definitely on the menu again.

Two of my student clinic clients came to see me with peri-menopausal symptoms and I think this is the perfect recipe for them. The tofu is a source of isoflavones and linseeds are so rich in lignans, both powerful phytoestrogens that may help alleviate symptoms of peri-menopause (or menopause). Cauliflower itself is a member of the amazing cruciferous family of vegetables, rich in nutrients that aid liver function. A healthy liver is crucial for regulating hormones. This is a definitely one for a client recipe folder.

Even if cauliflower is not a favorite of yours please do have a go. I may just have to make these for my son’s guitar teacher as he claims cauliflower is his mortal enemy.

cauliflower-bits-2

CAULIFLOWER PIZZA BITES
makes 12

ingredients
2 cups cauliflower
1 tsp oregano
1 tsp thyme
1/2 tsp garlic powder
1 flax egg (1tbs flax 3 Tbs water)
1/2 firm tofu
1/2 chickpeas, cooked and drained ( I used tinned ones)
2 tbs nutritional yeast
1/2 tsp chilli powder
1-2 Tbs non dairy milk
2 tsp sun-dried tomato paste
salt to taste
healthy oil in a spray to grease the muffin pan
2 tbs regular tomato paste
6 green olives

method
  1. Grate the cauliflower in a food processor until you achieve couscous like texture.
  2. Cook the cauliflower in a frying pan adding water (couple tablespoons at a time) till softened, this will take about 8 minutes. Transfer to a bowl and let it cool down.
  3. Next prepare the flax egg, simply mix the ground flax seed and egg and let sit for a few minutes.
  4. Ad oregano, thyme, garlic powder, flax egg, tofu, chickpeas, nutritional yeast, chilli powder, non- dairy milk and sun-dried tomato paste into a blender or food processor. Blend till smooth (or as smooth as you can achieve).
  5. Mix in the cauliflower
  6. Lightly spray the muffin pan with oil spray, divide the mixture between the 12 - muffin pan. Top each pizza bite with 1/2 tsp of tomato puree and half an olive.
  7. Bake at 180 for about 30min. Let it cool down slightly before taking them out of a pan. This is the most tricky bit. Enjoy as a snack or part of a meal.

Before going into the oven
cauliflower-bites-1
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CAULIFLOWER TABBOULEH

CAULIFLOWER TABBOULEH

We have had glorious weather last weekend, apparently the UK is warmer than Spain! It was wonderful to be able to have lunch outside in the garden for a change. Yesterday we went to the garden centre and got some seeds and plants for our garden. Red and yellow currants, red and golden raspberries are in the ground, herbs in pots and flower seeds scattered. I hope the plants will survive our rather enthusiastic dog who has been digging holes all over the garden. Fingers crossed.

With the weather warming up there will be more salads and raw dishes appearing on our table. I though I would continue with the cauliflower theme from my last post and use this undervalued vegetable in another raw recipe, a herby cauliflower tabbouleh.

I love Mediterranean mezze (or bits and bobs as my daughter calls it) style eating. Many plates with gorgeous dishes, simple yet very flavoursome. Hummous, salads, olives, flat breads... Tabbouleh made from cauliflower is a perfect dish for a mezze spread. And if you are following a gluten free diet this is the recipe for you.

cauliflower-chopped
CAULIFLOWER TABBOULEH

ingredients
1 small cauliflower
1 large tomato (or 2 if you prefer)
1 small red onion, finely chopped
3-4 cups of herbs (parsley, coriander and/or mint)
1 tbs olive oil
juice of 1-2 lemons (depends how lemony you like it)
salt and pepper to season

method
  1. Cut the cauliflower into florets. Place these into a food processor fitted with a blade, and pulse till the cauliflower is chopped small enough, resembling bulgur wheat. Place it a large bowl.
  2. Next finely chopped the tomato, I like to remove the seeds. You can do this in the food processor.
  3. Add the finely chopped onion.
  4. Next chop the herbs, I like to leave some of the herbs in larger pieces. Add to the rest of the ingredients.
  5. Add the olive oil and lemon juice. Season with salt and pepper.


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SWEET AND SOUR CAULIFLOWER PICKLE

SWEET AND SOUR CAULIFLOWER PICKLE

Cauliflower maybe one of the most underused vegetables around. In the UK it is usually prepared a side dish for a Sunday roast, and almost always smothered with cheese sauce. You may be able to find it in a vegetable curry in an Indian restaurant. Even in the vast number of my cookery books, cauliflower hardly features in 1 or 2 recipes per book.

This is a shame, as cauliflower is such an incredibly nutritious vegetable. This is hardly surprising as it is a close cousin to the more popular broccoli. Cauliflower has been link to cancer prevention, especially bladder, breast, colon, prostate and ovarian. Cauliflower, like all cruciferous vegetables, will boost your liver detoxification process helping to clear excess hormones or toxins out of your body. It contains many antioxidants, vitamin C, beta-carotene, querceting, rutin, kaempferol to name a few, these help to reduce oxidative stress. Cauliflower also contains anti-inflammatory nutrients that make it incredibly useful in maintaining our cardiovascular health. Sulphoraphane in cauliflower has been shown to help prevent overgrowth of Helicobacter pylori in your stomach.

I love raw cauliflower, I find myself stealing florets from my fridge for a snack but my very favourite part is inside of the stalk, a treat for the chef. Cauliflower pairs up beautifully with sweet and sour flavours and as I love anything pickled I came up with the following recipe. If you want to it on the day of preparation it will be more a salad, but leave it in the fridge overnight (or even 2 days) and you get a lovely pickled cauliflower, as is soaks up the sweet vinegar dressing.


cauliflower-pickle

SWEET AND SOUR CAULIFLOWER PICKLE

ingredients
1 tbs coconut sugar
3 Tbs cider vinegar
1 half red chilli, finely chopped
2 cups small cauliflower florets
2 small onions
2 small red onions
4-6 large green olives, sliced
2 tbs raisins or sultanas
1 tbs capuchin capers
salt and pepper to taste
3 Tbs parsley

method
  1. In a medium size bowl combine the coconut sugar and cider vinegar. Stir until the sugar has dissolved. Add in the finely chopped chilli.
  2. Slice the onions as thinly as you can into rounds. Add to the bowl together with cauliflower, olives, raisins, capers and season with salt and pepper.
  3. Chill for at least couple of hours or up to 2 days. Let it come to room temperature before serving.
  4. Just before serving, stir in the parsley.

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CHUNKY VEGETABLE AND BARLEY SOUP

CHUNKY VEGETABLE AND BARLEY SOUP

Lately I have increased the amount of juicing I have been doing and have been enjoying their fresh zing in the mornings. Lunches, possible due to the awful relentless rain and wind, have been largely soups. Warming, soothing and a wonderful way to use up odds and ends in the fridge.

This soup is exactly that. Many odd pieces of veggies rescued from the vegetable drawer cooked in flavoursome broth with the addition of barley to give the soup more body and sustenance. You could of course any veggies you find lurking around, swede, turnip, courgette, celeriac, peppers, peas, sweetcorn....anything goes.

Add some herbs or different grain, quinoa or brown rice would be lovely. I wold cook these separately and add to warm up just before serving. Which ever way you go this will warm you up in this wet wintery weather.

barley-soup

CHUNKY VEGETABLE AND BARLEY SOUP

serves 3-4

ingredients
1 onion
1 celery rib
1 carrot
1 parsnip
1 large potato
1/4 cauliflower
half broccoli
1/2 cup barley
veg stock

method
  1. Peel the onion, peel the potato and parsnip. Cut all the vegetables into fine dice (about 1 cm/1/3inch).
  2. In a large sauce pan or stock pot add all the vegetables and barley.
  3. Add enough vegetable stock to cover the vegetables by about 5cm (2 inches).
  4. Bring to a boil, reduce to simmer and cook for about 20min or until the barley is cooked. Taste for seasoning.
  5. Enjoy.
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CAULIFLOWER, LEEK AND BEAN SOUP

CAULIFLOWER, LEEK AND BEAN SOUP

Cauliflower season is back! It has been making appearance in my weekly veggie box for past few weeks. White, crisp and sweet, it lends itself perfectly as a base for a creamy soup. In my version I have paired this nutritious brassica with leeks and beans which further enhance its creaminess.

Last year, at Christmas, my sister-in-law cooked some cauliflower soup for a starter. As she pulled it out of the fridge to reheat it, she opened the lid of her storage container and the most awful smell wafted around the kitchen. She exclaimed it smelled like &*%£. Subsequently the whole lot was poured down the sink. Be this a lesson to you, cook and eat, do not store and especially do not take leftovers to an open plan office for lunch (unless you really don't like your colleagues) . Cauliflower and broccoli soups indeed have the ability to smell in an extremely unappetising fashion when stored.

For this recipe I used cannellini beans that were cooked from dry but you don’t have to do the same, a tin of cannellini beans (or any other white beans) will work great too. Simply drain and add at the same step. If you don’t want to use the wine (I don’t always have a bottle open in the fridge) you can achieve a similar undernote of gentle acidity by squeezing some lemon juice into the soup before serving.

I garnished my soup with lightly toasted pine nuts and fresh parsley, but this is where you can let your imagination run wild. How about home made sun-blushed tomatoes, sourdough croutons, basil leaves, homemade pesto or some smoked paprika. Now my mouth is indeed watering, I have a cauliflower in the fridge, cooked white beans in the freezer, now all I need is couple of leeks ... Today’s topping? Maybe the tomatoes that have been dehydrating since 9am and some basil. Yum.

cauliflower

CAULIFLOWER, LEEK AND BEAN SOUP
Serves 2-3

2 large leeks
2 cloves of garlic
1 small cauliflower
125ml (1/2cup) white wine
2 cups cooked cannellini beans (or 1 tin, drained)
3 cups of vegetable stock
salt and pepper to tast
lightly toasted pine nuts and parsley for garnish

cauliflower-and-bean-soup

  1. Slice the leeks (mainly the white part) and wash thoroughly. Put the leeks into a medium size stock pot or sauce pan with 60ml (1/4 cup) water. Cook till soften.
  2. Crush the garlic and add to the leeks.
  3. Next add the wine, boil for a few minutes to cook off the alcohol.
  4. In the meantime cut the cauliflower into florets. Add these to the leeks together with beans and vegetable stock.
  5. Cook on medium heat for about 20 minutes.
  6. Blend the soup in a food processor or with a stick blender until smooth. Season.
  7. Garnish with pine nuts and parsley.
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CAULIFLOWER, SWEETCORN AND POTATO CURRY

CAULIFLOWER, SWEETCORN AND POTATO CURRY

It is freezing outside, snow is on the way according to the forecast. An actual weather warning has been issued for our area. I do hope for quite a thick blanket of snow for the kids and dogs to play in, enough to build a substantial snowman and maybe get the sledge out. We have to grab every opportunity here in England, the snow rarely last more than 2 days.

There is nothing better than a bowl of steaming hot soup, stew or indeed a curry after playing in the snow. I may just make this one again. I got the idea of pairing up cauliflower with sweetcorn from Madhur Jaffrey, the queen of Indian cookery. Aloo gobi (cauliflower and potato) is one of my favourite traditional Indian combinations. Spuds had to go into my new creation too. Tomatoes, spices... and a new curry is born!

Speaking of aloo gobi, I found another great variation on the theme, an aloo gobi ball, that I bought in my favourite veggie supermarket Wild Oats. It was delicious but rather fiery, causing me to hiccup during the whole car journey home. We have since renamed it to Burn Your Gobi Ball.

My son is getting into his curries, but doesn’t quite enjoy too much heat hence leaving the green chilli whole, that way you get the flavour without too much heat. Feel free to chop it up or indeed add another one if you like it even hotter! Do search for fresh or frozen curry leaves, I buy them fresh from my other favourite shop Sweet Mart and keep them it the freezer. Cook them from frozen, nice and easy.

A lot of my recipes are oil free, but I have yet to take the plunge with curries. However in comparison with traditional Indian cooking I use far less oil. You get a great result with just half a tablespoon. I think that hitting the whole spices and leaves with hot oil creates amazing flavour base for you curry. I use rapeseed oil but I am sure coconut oil would be great too if that is your preferred medium for frying.

Keep an eye on the cauliflower, it shouldn’t fall apart but needs to be tender. Melt in your mouth potatoes are an imperative too. If you prefer you can add the tomatoes in the last few minutes of cooking to get a fresher tomato taste, I like them cooked well. Enjoy with rice or an Indian flat bread and top with some fresh coriander if you happen to have some in the fridge. Leftovers are great heated up in a tortilla - quesadilla style!


cauliflower-sweetcorn-curry


CAULIFLOWER, SWEETCORN AND POTATO CURRY

Serves 4

ingredients
1/2-1Tbs rapeseed oil
1 tsp black mustard seeds
10 curry leaves
1 tsp cumin seeds
1 medium to large onion, chopped
1 medium cauliflower, separated into florets
2 medium potatoes, peeled and cut into bite size pieces
1 green chilli pepper, slit in the middle (or chopped if you prefer a spicier curry)
1 inch piece of ginger, peeled, grated
3 cloves of garlic, crushed
1/2 tsp turmeric
black pepper
2 tomatoes, each cut into 8 wedges
1 cup of sweetcorn (frozen is fine)
500ml water
salt to taste
fresh coriander


caulisweetcorn-curry-2

method
  1. In a large saute pan heat the oil. Add the mustard seeds, curry leaves and cumin seeds. Heat till they start to pop.
  2. Add the cauliflower and onion, fry for 5 minutes.
  3. Add the potatoes and chilli fry for 1 minute.
  4. Next add the garlic, ginger paste, turmeric and black pepper together with tomatoes. Fry for 1 min.
  5. Add the sweetcorn and water. Cook till potatoes are soft and the sauce has thickened, about 20min.
  6. Season and garnish with fresh coriander if you wish. Serve with rice or Indian breads.

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BROCCOLI AND CAULIFLOWER BAKE IN A ROASTED PEPPER SAUCE

BROCCOLI AND CAULIFLOWER BAKE IN A ROASTED PEPPER SAUCE

My son enjoys a cup of tea with me. We get my teapot, some loose white or green tea (I have quite a collection), let it brew, pour and of course we sip and enjoy. The other day, holding a cup of tea, he told his sister : “You should drink green tea too, people who drink 3 cups of green tea a day get less cancer”. It made me laugh. Where did he get the information from? I guess my shouting out latest health headlines at everybody has made some impact after all.

There are many strategies how to get kids eating healthy. Everybody has an opinion. When my daughter was going through an extra picky period I even had the recommendation of just making her eat it. Too controlling! Making food fun? Honestly I am not into making faces out of fruit and veggies. I did try making start charts and giving rewards. We even had a colour coded chart to make sure she would eat a rainbow. It worked for a while but slowly she seemed to care less and less.

Last year, when I was studying Biomedicine for my course, my daughter got very interested in the human body and especially cells and the immune system. We had to watch lots of Youtube videos of cells dividing, immune cells gobbling up invaders and blood cells gushing through veins and arteries.

This gave me an idea. I started to explain to her how healthy food makes our cells happy. I tell her what nutrients she is getting from her food and what they do inside her body. I also mention the bad stuff, how harmful certain foods can be. The other day, on my computer, she saw picture of foods that cause cancer v foods that protect from cancer. It sure made an impression on her. Maybe kids need to know exactly why we want them to eat health giving foods. Saying: “because it is good for you” doesn’t seem to cut it. And we need to lead by example! Kids do learn from us.

Admittedly all is not perfect, she will still rather have a piece of chocolate than a carrot, but she has been trying new fruits and veggies lately in a rate that I have not seen before. Did I finally find a strategy that works?

While making this broccoli and cauliflower bake I didn’t think she would eat much of it. Perhaps the broccoli. The sauce? Only is she didn’t know that a pepper was in it...I was setting myself for a fall. On top of it all she decided to help me cook. Oh no! I couldn't just hide the pepper in the sauce! She did watch with great interest the red pepper’s skin getting blacker and blacker on the flame. She helped me make the sauce. She helped me pour it onto the veggies and sprinkle pine nuts on top of the bake. And to my surprise she ate cauliflower and scraped the rest of the pepper sauce out of the dish. Success!!!

broccolicauliflower-bake

BROCCOLI AND CAULIFLOWER BAKE IN A ROASTED PEPPER SAUCE

Serves 4

ingredients
1 red pepper
1 head of broccoli
1 medium cauliflower
150g (5 oz) of silken tofu
125ml (1/2 cup) cashew nuts
125ml (1/2 cup) water
2 Tbs nutritional yeast
2 Tbs pine nuts

method
  1. Roast the pepper. You can do it directly over the flame (I use a large metal skewer to make it easier to hold the pepper) or roasted under a grill (broiler) or simply in the oven until the skin is blackened and blistered. Make sure you prick the pepper with a skewer or a tip of the knife to prevent it exploding.
  2. When the skin on the pepper is blistered place it in a bowl and cover with cling film, this will create steam making it easier to peel the pepper. Remove the seeds.
  3. Next steam the cauliflower and broccoli. I prefer to do them separately since the cauliflower takes longer to cook. Aim for about 6 min for cauliflower, 4 min for broccoli.
  4. While the vegetables are cooking place the peeled and deseeded roasted red pepper, tofu, cashews, nutritional yeast into a blender and process till smooth. Add more water if too thick, you want sauce that is little bit thinner than the classic bechamel sauce.
  5. Place the broccoli and cauliflower into a baking dish large enough to hold them in one layer. Pour the sauce over and sprinkle the pine nuts on top.
  6. Bake in a 180C oven for 30min or until golden brown on top. Serve.

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CHICKPEA AND CAULIFLOWER SOUP

CHICKPEA AND CAULIFLOWER SOUP

Couple days ago I finished reading The Food Revolution by John Robbins. It is one of those books everybody should read, one of those books that can change the way you live your life. I admire John Robbins immensely, not just because he has been able to walk away from life of luxury his father’s business was offering (Baskin and Robbins) but mainly because by doing so he has been able to live according to his admirable principles and thus changing lives of many people.

When I watch John’s talks and interviews I can’t help but feel the love he exudes. He is so passionate about a better more compassionate way of living that it would be hard not to be influenced by his thoughts and ideas. There are many very important topics covered in The Food Revolution. I admit to going through many different emotions while reading this book. John’s exposure of the American meat and dairy industries, their inhumane practices made me weep. Biotech companies and their money grabbing ways without any regard for the disaster in their hands left me speechless and angry. This book also brings hope, renews a belief in the good that is in people. I
loved The Pig Farmer chapter, it made a point of how we should never judge a book by its cover. When shown a different path, people have the power to change their way, and in small steps change the world.

One chapter was very personal to me, in My Friend Mike, John talks about his friend’s unhealthy lifestyle and his consequent battle with cancer that he ultimately lost. John described how angry he felt over what happened to his friend: “Inside I was angry and hurt. Angry at Mike for not taking better care for himself, angry at God for letting this happen, and angry at myself for not having been able to prevent it.” If John only new how I needed to hear these words, I went through the same emotions when we lost my amazing father-in-law to cancer last summer, together with the immense grief and loss, I was angry at him for the same reasons John was angry at Mike, I was also angry at myself for not being able to make him listen to my advice and angry at myself for feeling angry. Anger felt so inappropriate. I could not be sure at all whether my dietary advice would have helped him at all, but that was all I had. John validated for me that it was ok, it was natural to feel that way.

If you haven’t done so yet please read this book, it may just change your life. Let me finish with a quote from The Food Revolution:
“Your life does matter. It always matters whether you reach out in friendship or lash out in anger. It always matters whether you live with compassion and awareness or whether you succumb to distractions and trivia. It always matters how you treat other people, how you treat animals, and how you treat yourself. It always matters what you do. It always matters what you say. And it always matters what you eat.”


caulichickpeasoup

CHICKPEA AND CAULIFLOWER SOUP
This is a very easy soup. You can even omit the step of pureeing part of the soup. It is worth it though, as it thickens the soup and gives it a fuller flavour. You can also puree the soup completely if you so wish.

3 leeks, washed and sliced
1 stick of celery, strings removed and sliced
3 medium potatoes, cut bite size pieces
1 small cauliflower, separated into small florets
1 tin of chickpeas, drained
1l of vegetable stock
plenty of black pepper

  1. In a large sauce pan combine all the ingredients (except the black pepper).
  2. Bring to a boil, turn down the heat and simmer for about 20min.
  3. Put 3 ladles of soup into a blender and puree till smooth. (I removed all my chickpeas out of the liquid destined for the blender, simply because I wanted as many whole chickpeas in my soup as possible)
  4. Returned the smooth puree into you soup, heat up.
  5. Season with black pepper and serve.

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