Rustic Cauliflower Potato Leek Soup (oh, and it’s vegan)

By popular demand on FB, I’m attempting to use this recipe program again. This technology stuff is super challenging for the middle-aged brain. As my dad used to say: “Speak for yourself!” This from the guy who got his first computer at the age of 75 and, while he excelled at mastering its use, he also promptly landed in various chat rooms that were wholly inappropriate for a man his age who wasn’t looking for trouble. When the person you’re chatting up asks if you’re M or F and then needs to clarify that means boy or girl because you’re just not picking up on what going on — red flag folks but no. The unsuspecting user (read: teenager) on the other end finally flat out asked my dad his age. Not to be rude, he replies. Honestly, of course. End of conversation. I suggested he stick to sending emails to his old friends (like really old) before the FBI came a knocking at his front door.

I digress. Posting photos of my food both that which is served to me and the stuff I create is just one of the many ways I entertain myself with my phone. (The other is trolling on Twitter in case you’re wondering.) So these food pics can annoy some folks. I know this because they tell me. There are those that think posting pictures of food is stupid. Personally, I think they may be a tad jealous that they either can’t cook or eat out, or both. Regardless, not my problem. And there are others who are annoyed that the recipe is not included. This post is for the latter. The former can just bugger off and post pics of whatever the hell is of interest to them. Alrighty then. Let’s try this recipe thing.

Rustic Cauliflower Potato Leek Soup (oh, and it's vegan)
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It's easy.
Servings
4
Cook Time
30 minutes
Servings
4
Cook Time
30 minutes
Rustic Cauliflower Potato Leek Soup (oh, and it's vegan)
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It's easy.
Servings
4
Cook Time
30 minutes
Servings
4
Cook Time
30 minutes
Ingredients
Servings:
Units:
Instructions
  1. Prep everything first.
  2. Heat oil in a Dutch oven or soup pot. Sautee onion until translucent on medium to low heat. Add the veggie cubes. Keep sauteeing and stirring every so often. Add the curry. Stir it around for about a minute. Add the diced potato. Stir it up. Add the cauliflower. Stir, stir, stir. Cook for about 5-10 minutes. Add the boiling water. You can add more water later on if the soup is too thick.
  3. Let that soup boil then reduce to a simmer. Then relax. Go sip that wine, check your phone, send some texts, or whatever. Or clean up if you haven't already. Check back on that soup in about 20 minutes. You want those potatoes and cauliflower to get super mushy. Give it a little taste. Need salt? Pepper? Add it then. Christ!
  4. When it looks/tastes done, get an immersion blender if you have one (Bigi!!) or use a masher and go to town.
  5. Get a ladle, and a bowl. Serve it. Drizzle some toasted sesame seed oil. Not a lot player! The taste is potent.
  6. Add some chopped green onions and cilantro. If you like cilantro that. Some maniacs don't. I'm not judging you. (Hint: I'm totally judging you. But that shouldn't bother you. Why do you care what I think?? Relax. Drink more wine.)
  7. I'm sure I missed something. I'm sure you'll tell me. Bon appetit!
  8. Note: the reason salt is not included in the ingredient list is that the veggie cubes I use are salted. It's important to check the ingredients. Trust me. I added salt once. Just once.
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Learn Basic Knife Skills and Get Cooking

Knives are intimidating if you don’t know how to use them. The best way to get started in the kitchen is to learn basic skills. Once you realize that it’s pretty easy and start practicing (because you do have to practice AND focus), you’ll be prepping your recipes and eating healthy meals at home in no time.

Watch these videos from the NY Times and get cooking!

3 Cheese Cauliflower Pizza

Living the low carb life. Tested this little pizza out and it was awesome. I’ll add all the amazing health supportive reasons you should be eating like this later. For now, I just need to get these up here. I feel a roll coming up and it’s not around my waist for a change! Woot!

Cauliflower Pizza
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Cauliflower Pizza
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Ingredients
Crust
Toppings
Servings:
Units:
Instructions
  1. Preheat oven to 450.
  2. Put cauliflower in food processor and pulse to grain like texture.
  3. Separately beat 2 eggs and combine with cauliflower, 1 cup mozzarella cheese, asiago and parmesean cheese, salt and pepper.
  4. Spread out on greased parchment paper. Cook for 15 minutes.
  5. Remove from oven.
  6. Add sauce.
  7. Sprinkle asiago cheese. Add arugula.
  8. Add mozzarella cheese and tomatoes.
  9. Add olives, parmesean cheese and oregano.
  10. Cook for approximately 15-17 minutes.
  11. Sprinkle with red pepper flakes if you like a kick. Let sit for a few minutes. Cut with pizza cutter.
  12. Enjoy!
Recipe Notes

These topping ingredient will give you a "wetter" consistency. A fork and knife are required. You can use less tomato sauce for crispier result. You can also skip the sauce and use cheese, cherry tomatoes, perhaps prosciutto if you'd like. Experiment. I was super happy with the results here. This was my first attempt. Very tasty but a bit "soft." Now that I've got this under my belt (in more ways than one), I will be posting more recipes with different toppings. I'm very pleased with myself right now.

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Cauliflower Pizza

Cauliflower Pizza
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Cauliflower Pizza
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Votes: 0
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Rate this recipe!
Print Recipe
Ingredients
Crust
Toppings
Servings:
Units:
Instructions
  1. Preheat oven to 450.
  2. Put cauliflower in food processor and pulse to grain like texture.
  3. Separately beat 2 eggs and combine with cauliflower, 1 cup mozzarella cheese, asiago and parmesean cheese, salt and pepper.
  4. Spread out on greased parchment paper. Cook for 15 minutes.
  5. Remove from oven.
  6. Add sauce.
  7. Sprinkle asiago cheese. Add arugula.
  8. Add mozzarella cheese and tomatoes.
  9. Add olives, parmesean cheese and oregano.
  10. Cook for approximately 15-17 minutes.
  11. Sprinkle with red pepper flakes if you like a kick. Let sit for a few minutes. Cut with pizza cutter.
  12. Enjoy!
Recipe Notes

These topping ingredient will give you a "wetter" consistency. A fork and knife are required. You can use less tomato sauce for crispier result. You can also skip the sauce and use cheese, cherry tomatoes, perhaps prosciutto if you'd like. Experiment. I was super happy with the results here. This was my first attempt. Very tasty but a bit "soft." Now that I've got this under my belt (in more ways than one), I will be posting more recipes with different toppings. I'm very pleased with myself right now.

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Cheddar Broccoli Bake

Cheddar Broccoli Bake
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Servings Prep Time
1-2 10 minutes
Cook Time
20 minutes
Servings Prep Time
1-2 10 minutes
Cook Time
20 minutes
Cheddar Broccoli Bake
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Servings Prep Time
1-2 10 minutes
Cook Time
20 minutes
Servings Prep Time
1-2 10 minutes
Cook Time
20 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 375.
  2. Boil salted water for broccoli and cook for 3 minutes. Strain and allow to cool.
  3. Melt butter in saute pan.
  4. Add sliced shallots with a sprinkle of salt and cayeene. Cook until translucent. About 4 minutes. Remove from heat and allow to cool.
  5. Beat eggs in bowl and add other ingredients.
  6. Don't forget the cheese! Combine.
  7. Grease small casserole (or other) dish.
  8. Add mixture.
  9. Put in oven. Set timer for 20 minutes. Wait.
  10. Remove from oven and allow to cool. Gently separate sides and bottom using soft spatula.
  11. Plate.
  12. Eat.
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