Cauliflower Soup with Cashew Cheese

Keep it chunky, puree it or take it somewhere in between.  You can always use store bought Vegan Cheese but we love this creamy cashew cheese and it gives the soup a nice tang.

Cashew Cheese

http://nutritionstripped.com/classic-cashew-cheese-3-ways/

1            cup raw cashews (cover with water, soak for 1 hour or more)

1/4         cup filtered water

1/4         cup nutritional Yeast (can be found in health stores)

2            tablespoons lemon juice

2            cloves garlic

2            tablespoons white wine or 1 tablespoon cider vinegar

1            tablespoons Dijon mustard  - I also added a pinch of cayenne

Drain the raw cashews.  Add all the ingredients to a blender or food processer and process until smooth.

Cauliflower Soup with Cashew Cheese

http://www.food.com/recipe/cream-of-cauliflower-soup-vegan-252224

1            tablespoon olive oil           

1            cup onion, diced

6            cups water

2            vegetable bullions

              salt and pepper to taste

1            teaspoon onion powder

1/4         teaspoon garlic powder

1            tablespoon dried parsley

1            cup celery, diced

2/3         cup carrot, diced

2            cups potatoes, diced

1            cup nut or soy milk

1            small head cauliflower, chopped

1            cup peas

Oil large soup pot and sprinkle with a bit of salt.  Add onion, celery and carrots and stir around a bit.  Let cook a few minutes then add the spices and bullions.  Mix in with the vegetables and let cook a bit before adding the 6 cups of water.  It allows the seasoning to really flavor the veggies. 

Add 6 cups of water and cook until the vegetables are soft.  Add the Cauliflower and 1 cup of nut/soy milk.  Cook until the cauliflower becomes tender enough to blend.

You can serve the soup as is and add the cashew cheese or give it a bit of a blend with an emulsion blender – which is what I did, keeping it a little bit chunky.  Add frozen peas and the cashew cheese and give it a good mix then test for further salt and pepper seasoning.

Warm Winter Salad

We made this as a side for the holidays and can be made with or without the diced  soy ham.  The soy ham slices give the salad a bit of a smoky flavor but would be just as tasty without.

Warm Lentil Salad with Vegan Dijon Cream

Adapted Cooking Light recipe

1            cup dried lentils

1/2         cup vegan sour cream

2            tablespoons Dijon mustard

2            tablespoons nut or soy milk

1            tablespoon white wine vinegar

1            teaspoon chopped fresh or 1/4 teaspoon dried thyme

1/4         teaspoon black pepper

1            package soy ham sliced (diced) – optional

3/4         cup chopped celery

3/4         cup chopped red onion

Place the lentils in a large saucepan, and cover with water to 2 inches above lentils.  Bring lentils to a boil, reduce heat, and simmer 20 minutes or until tender.  Drain well.

Combine vegan sour cream and next 5 ingredients (vegan sour cream through paper) in a large bowl.  Add lentils, soy ham, celery and onion, and toss well.

Yield 4 servings about 1 & 1/3 cups each.

Skinny Figgy Bars

I found these to be pretty sweet so I’d probably leave out the agave next time because the dates I used were so sweet naturally – but everyone else thought they were good, kind of like a healthier Fig Nuton.

Skinny Figgy Bars

Vegan Holiday Kitchen Cookbook by Nava Atlas

Filling

1          8 oz. package dried figs

            4 oz. pitted dates

2          tablespoons slivered or chopped almonds, optional

2          drops anise extract, optional

1          tablespoon agave nectar or other liquid sweetener

1          tablespoon lemon juice

1/4       teaspoon cinnamon

1/8       teaspoon ground ginger

Crust

1            cup quick oats, uncooked (not instant oatmeal)

1            teaspoon baking powder

1/4         teaspoon salt

4            ounces unsweetened applesauce

3            tablespoons agave nectar or other liquid sweetener

Preheat the oven to 375 degrees

Snip off the fig stems and put the figs, date, optional almonds and 2 tablespoons of water into the food processor.  Grind to a coarse paste.  Stir in the remaining filling ingredients and process until mixed, but don’t puree.  Set aside

Combine the dry ingredients in a mixing bowl.  Stir in the wet ingredients, along with 1/4 cup water.  Stir to combine.  Press half the crust mixture into the bottom of an oiled, 8-inch square cake pan.

Spread the fig mixture evenly over the crust.  Smooth the remaining crust mixture over the filling.  Bake for about 30 minutes, or until lightly browned.  Cool completely before cutting into bars.

Blankets Without Pigs

I had my parents over for New Year's Day lunch and thought I'd serve these up - they were fantastic.  I served with a big salad and a sauerkraut casserole.  These are great as an appetizer or a meal.

Blankets Without Pigs

Makes approximately 30 blankets

From the earth With Love Cookbook by Susan Kline

6           vegan kielbasa (I used Field Roast Hickory Sage and Italian)

            (Slicked in half in half lengthwise for thinner strips, then into

             three little sausages – total of 6 pieces per sausage)

1           pkg. vegan puff pastry, thawed  (I only used one sheet)

            (I used Martha Stewarts suggestion of gently rolling out pastry dough

             to 11 x 14 rectangle.  Then with pizza cutter, cut horizontal1 & 1/2 wide

            strips, then 3 & 1/2 wide strips)

            vegan butter (optional)

            sesame seeds (optional)

After cutting the pastry strips, roll the individual sausages in the pastry pieces.  Brush each blanket with a bit of melted vegan butter and sprinkle with sesame seeds.  This gives them a nice brown color.

Lay them on an ungreased baking pan.  Bake at 400 degrees for around 25 minutes or until puffed and browned.  (mine took a bit less time)

Serve on a platter with a sweet mustard dipping sauce or any other favorite sauce.

Honey Mustard Sauce

1/2         cup vegan mayo

2            tablespoons yellow mustard

1            tablespoon Djon mustard

2            tablespoons Agave

1/2         tablespoon lemon juice