I don't even really like cauliflower. I've always thought of it as a bland, white broccoli wannabe, and I love broccoli. So what possessed me to buy a head of cauliflower? Who knows? It sat in the fridge forever, and my friend Stephanie suggested I make soup. Good call. Three leeks came in the Spud delivery that very day, so cauliflower leek soup it was.
I cut the cauliflower into florets and the leeks into half-inch strips and put them into a pot with about 2 cups of vegetable broth. I covered the pot and let it cook for a little while, maybe 15 minutes, then pureed it all. I added some salt & pepper and there you have it. It was probably the simplest soup I've ever made, and it was delicious. Kirk raved about it and ate two bowls.
Maybe cauliflower is alright after all...
Rainbow Pasta Salad
My new favourite pasta is Mrs. Leeper's Corn Rotelli. The beautiful golden colour is what attracted me. The ingredient list is what convinced me: 100% organic corn flour. That's it. Sold.
For this pasta salad I cut a shallot, a yellow bell pepper (red would have been prettier, but yellow's what I had), and some baby carrots into pea-sized bits. I boiled the pasta and added the veggies, plus some frozen peas, in the last few minutes of cooking just to blanch them. I drained everything and added the dressing I made from Spectrum Eggless Canola Mayonnaise, dried dill, salt, pepper and a bit of turmeric for colour.
After chilling it for a couple if hours we dug in. It was pretty good and very pretty and fed us for two days.
Vegan Chocolate Chip Cookies
I had a sweet tooth the other night and made the Basic Chocolate Chip Cookies from Vegan Cookies Invade Your Cookie Jar
. The last time I made them they came out a little greasy, so I used a bit less canola oil and a pinch more flour. They came out good. Not fabulous, but good.
, fresh basil, bell pepper, jalapeno slices, sprouts, lime juice and 
hot sauce. Usually I have fresh limes and scallions, but I forgot to pick them up at the market. Mmm... I want pho right now! 
as a jumping off point, but I used less oil for frying the leeks and added some soy milk and margarine at the end of cooking for some creaminess. I pureed everything with my 
but I think next time I'll reserve some of the leeks and leave them whole.
(since we didn't have any flatbread on hand).
by Myra Kornfeld. It's full of rich, delicious recipes organized into menus. It's great for impressing your friends at dinner parties. This week I was craving carrot cake, so I broke out Voluptuous Vegan and used her recipe. I substituted pecans for walnuts, but otherwise stayed true to the recipe. The result was fabulous, rich and moist, more a spice cake with a bit of carrots. I only wish I'd had some coconut milk to make the accompanying coconut cardamom sauce. Next time!
(such an amazing book!). I iced them with a simple chocolate glaze, and my chocolate craving was satisfied!
