Author: Sharon

Ingredients

• ▢1 medium sweet potato
• ▢1 medium onion
• ▢2 ribs celery
• ▢1 medium carrot
• ▢2 cloves garlic minced
• ▢1 15- ounce can cannellini beans or other white beans drained and rinsed
• ▢14 ounces extra-firm tofu or an additional can of white beans
• ▢2 tablespoons gluten-free soy sauce or coconut aminos
• ▢2 tablespoons tomato paste
• ▢1 tablespoon spicy brown or whole-grain prepared mustard
• ▢1/4 cup fresh parsley chopped
• ▢1/2 tablespoon rubbed sage
• ▢1 tablespoon thyme leaf
• ▢1/2 tablespoon dried rosemary crushed
• ▢1 1/2 teaspoon salt or to taste
• ▢1/2 teaspoon black pepper
• ▢1 teaspoon smoked paprika
• ▢2 tablespoons nutritional yeast
• ▢1/2 cup chopped walnuts optional
• ▢3/4 cup quinoa flakes or quick oatmeal

CLICK HERE FOR INSTRUCTIONS:

https://blog.fatfreevegan.com/2010/11/thanksgiving-meatless-loaf.html

Makes 2 Medium Servings

You can adjust recipe serving sizes for leftovers (and company!) in your menu.

INGREDIENTS:

• Onion ¹⁄₂
• Cilantro 1 tbsp
• Garlic 2 cloves
• Lime 1
• Turmeric ¹⁄₂ tsp
• Cumin ¹⁄₄ tsp
• Garam masala ¹⁄₂ tsp
• Black sesame seeds 1 ¹⁄₂ tsps
• Fresh cauliflower 1 head
• Naan, whole wheat 2 pieces
• Low-sodium vegetable stock/broth 3 cups

Optional

• Chili pepper flakes to taste
• Canned coconut milk 2 tbsps

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C).
2. Wash the cauliflower, remove the stalk and leaves from the cauliflower, wash and take the hardest bits and any rough areas off and set aside. Break or cut the cauliflower into florets. Wash and pat dry the coriander/cilantro and take the leaves off the stems or you can keep the stem on if you don’t mind and give it a rough chop. Set aside. Peel and dice the onions and garlic. Wash and juice the lime, leaving a few wedges to serve at the end. 
3. Chop the cauliflower stalk into 1-inch chunks, place the stalk chunks and florets onto a large baking tray, sprinkle with the turmeric and season with salt and pepper. Combine until the cauliflower is coated, place in the hot oven for about 20 mins turning the cauliflower about halfway.
4. Add a couple of tablespoons of water to a large pan and cook the onion on medium heat until soft and caramelized, add in the garlic and cook for a further couple of minutes before adding the cumin and garam masala. Stir till combined and fragrant. Reduce to a low heat.
5. Remove the cauliflower from the oven and add ¾ to the pan with onion and garlic, holding back some florets to add on top the soup when serving.
6. Meanwhile, stir the cauliflower into the onion mix and add the stock.
7. Using a stick blender or high spend blender, whizz your soup into a smooth liquid, if you like your soup thinner add more stock.
8. Check for seasoning and add salt and pepper accordingly along with the juice of half a lime.
9. Turn the heat to medium to warm up the soup.
10. Serve the soup topped with a few florets, a sprinkle of black sesame seeds, chili flakes, fresh coriander and a swirl of coconut cream, if you really like it spicy you can add a little chili or cayenne too.
11. Heat the naan in a toaster oven for a few minutes or any crusty bread will do. Enjoy!

https://meals.bluezones.com/