Recipe review: Vegan Cream of Cauliflower (Gluten Free Vegan Girl)

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“De som vill sjunga hittar alltid en sång” – Swedish proverb

Dill was never something I was much into, because my west-mediterranean family has never used it for cooking. Then I tried IKEA’s sauce for salmon and however unhealthy, I felt immediately in love with that lovely new taste behind the sugar. Now I only had to find a healthy dish it could go with, and came upon a recipe from the Gluten Free Vegan Girl. Ladies and Gentlemen, may I present you: Vegan Cream of Cauliflower with Dill.

This adaptation of her vegan recipe uses dill and a bay leaf as herbs, oats milk as a non dairy milk (sorry it’s not gluten-free anymore), and plain water and celery instead of vegetable broth. If you are going to use celery, please choose organic at least for this once, conventionally grown celery has high pesticide residue. What I do is buying it at the farmer’s market, cutting it into pieces and freezing it, then I always have some in hand for when I need it.

For two servings I used:
– Half an onion
– Half a garlic clove
– A small potato (organic)
– Half a cauliflower (organic)
– Half carrot (organic)
– A quarter a glass of oats milk (just the one I had around)
– A little piece of celery (organic)

Directions:
– As she suggests: sauté onion and garlic in a pot until onion is transparent. Then added chopped potato and carrot and cooked a little longer. I always use olive oil, but try to keep it as low as possible, few drops, so never more than a tea spoon.
– The following thing was adding water, the cauliflower, a piece of celery, a pinch of dill, salt and half a bay leaf. Left boiling for some fifteen minutes. Blended. Added the milk. She suggests heating it up all again after the milk. I did not, was too hungry. In any case the soup was warm enough to keep warm even with the milk. So that was it.
– Serve.

My conclusion: an overall outstanding recipe. Comforting. Healthy. And if it can be this good after my wrongdoings, it’s so easy anybody can do it. Give it a try, sing-along and… Smaklig måltid!

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Menu Plan Monday ~ 6th to 12th Jan

Menu Plan Monday ~ 6th to 12th Jan

Menu planning saves me time, money and makes my life simpler. It just needs some practice and discipline, but sharing it with the community around I’m and organizing junkie does help a lot. Personally, I tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients.

We were hosting on Sunday, so we went shopping on Saturday. Also since we were too late for Notting Hill, we went to Parson’s Green Farmer’s Market. It’s a smaller one, but produce is high quality. Then we went to the Whole Foods Market nearby and got red split lentils, oats cream and meat for my carnivore.

Groceries from South Kensington Farmers' Market + Whole Foods Market

This week my dishes work with less variety of veggies and more creativity. Lots of yummy pumpkin and cauliflower. I’m including a cauliflower soup from Solveig Berg Vollan, the Gluten Free Vegan Girl, it will be the first time I’m trying one of her grown up recipes, you’d never thought she was seventeen!

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

  • Lunch: Beans with garlic and salad
  • Dinner: Vegan ramen

Recipe review: Sicilian Spaghetti with Pan-Roasted Cauliflower (Herbivoracious)

Today I wanted to do something with cauliflower and pasta, and fund this recipe of Sicilian Spaghetti with Pan-Roasted Cauliflower from herbivoracious. So I gave it a hit.

Unfortunately, the results have not been as good as expected. I have to confess it’s not the recipe’s fault, because I did not follow the instructions. I used short pasta instead of long and cut the cauliflower into smaller pieces so everything would mix better. And since I didn’t have fennel, used tyme and chives instead.

But my biggest mistake, was to use a tiny piece of pineapple, not orange zest, because that’s the closer to sweet and citric I had at home. I should have known better, I am a mediterranean, and mediterranian cuisine does not mix sweet and spicy. So you either do raisins or you do pepper & chile, but never both.

Finally, if you are to do this dish, I would recommend you either not to use garlic the way described, it burns before the cauliflower is done, or to boil the cauliflower more, and just give it a little final go at the pan.

I had to use my secret magic to rescue the dish, this is, soy cream. So in the end was not that bad, but the experience was overall disappointing.