Great as a side dish or a snack, this delicious nosh is bursting with flavor. It's cauliflower for people who don't like cauliflower.
- 1 head cauliflower
- 1 sliced medium onion
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 cup grated vegan parmesan or Nutritional Yeast
- 1 tablespoon dried oregano or other herbs for seasoning
- Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
- Slice up 1 head cauliflower into bite-sized pieces. Place cauliflower into bowl with onion, garlic, olive oil, pepper, 1/2 cup vegan parmesan and/or Nutritional Yeast and oregano/other herbs. Toss so that all the ingredients mix and the cauliflower is well coated.
- Spread cauliflower over foil on baking sheet.
- Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with remaining grated Parmesan/yeast, toss to combine, and roast until cauliflower is tender, roughly 10-12 minutes.
- Image courtesy of www.Epicurious.com
Baked Garlic Kale Chips
Compulsive snack chip eaters, take note. You season these things right, and they are fantastic to just stick a bowl in front of your face and pig out. And since it's kale, the only thing you have to watch is the salt.
- One medium bunch of green kale (the standard kind...not the lacinto)
- 1/4 cup olive oil
- 1 tbsp or more onion powder
- 1 tbsp garlic powder
- 1/4 cup nutritional yeast
- 1 tsp garlic salt
- Preheat oven to 275 degrees. Wash/dry the kale, remove stalks below the leaves, and chop into 1 1/2" pieces. Place into a mixing bowl, along with the olive oil, onion powder, garlic powder, and nutritional yeast. Toss. Lay pieces onto a standard baking sheet.
- Bake in preheated oven for 15 minutes, then flip kale pieces over and put back in for another 15 minutes.
- Remove from oven and sprinkle with garlic salt.
- Another popular method of preparing kale chips is to use a food dehydrator, which helps retain the nutrients better than baking them.
- Also, don't be afraid to play with the seasoning amounts according to your own taste. Nutritional yeast is an acquired taste. But once you dig it, it helps add a savory element. Plus, it's a great source of protein, folic acid, and vitamin B12. You can usually find it in the bulk or baking/spice aisles of your grocery store.
- Image courtesy of CookForYourLife.org.
Celery Potato Soup
Combining the thick hearty feel of root vegetables and the tanginess of buttermilk, this earthy soup can be served hot or chilled.
- 3 tbsp vegetable or olive oil
- 1 lb. celery, roughly chopped
- 1/2 cup onion, roughly chopped
- 2 1/2 cups vegetable stock
- 1 cup low fat buttermilk
- 2 medium Russet potatoes, quartered
- 3 garlic cloves, roasted, peeled
- Salt and freshly ground black pepper, to taste
- In a stockpot, bring 6 cups of water to a boil. Place potato quarters into water and boil until soft; about 20-25 minutes.
- While potatoes are boiling, heat oil in a medium saucepan on medium-low to medium. Sauté celery and onions in oil until softened (about 6-8 minutes).
- Add vegetable broth to celery/onion mixture and let simmer for about 25 minutes.
- Place all cooked ingredients, buttermilk, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
- Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 2 minutes.
- Serve immediately.
- To make soup vegan, substitute canned coconut milk for buttermilk and add a little vegan sour cream. Don't use the refrigerated version of coconut milk in the cardboard container; it's not thick enough.
Adapted from Vitamix
Adapted from Vitamix
Vitamix Japanese Miso-Shiitake Soup
Fresh and earthy, this Japanese-inspired soup is perfect for those nights where you want something light and simple.
- 3 cups shiitake or oyster mushrooms, sliced
- 2 tbsp soy sauce, preferably nama shoyu
- 1/2-1 cup extra virgin olive oil
- 3 tbsp miso, white or brown
- 1 x 1 inch cube fresh ginger root, peeled
- 1 garlic clove, peeled
- 3 cups water
- 1 scallion, chopped
- Marinate mushrooms in soy sauce and 3 Tablespoons olive oil. Set aside to marinate (ideally for 30 minutes or more).
- Put miso, remaining olive oil, ginger, garlic, and water into the Vitamix container in the order listed and secure lid.
- Set to Variable 1.
- Turn on machine and slowly raise speed to Variable 10, then switch to High.
- Blend for 30 seconds for room temperature soup. Blend for 6-8 minutes for hot soup.
- To serve, pour equal portions of soup base into four bowls. Place marinated mushrooms and chopped scallions onto top of each bowl.
- Serve immediately.
- Soup base with toppings will keep for one day. Soup base will keep for four days, and toppings will keep for two days in the fridge when stored separately. This recipe can be reduced by half and made in smaller containers.
- Additional Note: Soy sauce and miso contain a substantial amount of sodium. If this is a concern, look for reduced sodium soy sauce, or reduce the portion of each in the recipe. To compensate, try adding more ginger.
Adapted from Ani Phyo
Vitamix Broccoli Cheese Soup
Easy, quick, and hearty broccoli soup that packs a punch.
- 1 cup regular or skim milk
- 1/3 cup lowfat cheddar cheese
- 1 cup broccoli or cauliflower
- 1/4 cup onion
- 1 tsp cornstarch
- 1 serving bouillon or soup base (recommended: Edward & Sons "Not Chik'n" cubes)
- Place all ingredients in blender in order listed. Slowly ramp up from 1 to 10, then switch to high. Blend 6-8 minutes until smooth and hot. Serve immediately.
- For smoother soup, steam vegetables ahead of time. Also, if you'd a little texture, drop speed down to 1 after soup is finished and add 1/4 cup more broccoli, then blend for 5-10 seconds.
Adapted from The Wisdom & Healing Power of Whole Foods
No-Oil Almond Ginger Dressing
Benjy makes this from-scratch dressing with no added oil, thus cutting down on fats. All fresh ingredients, mostly raw, and refreshing with a little sweetness.
- 1 cup water (or more)
- 1/2 cup unsweetened soy, hemp or almond milk
- 4 tablespoons tahini or unhulled sesame seeds
- 2 small cloves garlic or 1 medium clove garlic
- 1 inch piece fresh ginger, peeled
- 1/2 cup raw almonds
- 6 dates, pitted
- Place all ingredients into Vitamix in order listed. Blend until smooth; roughly 2-3 minutes. Add more water if a thinner consistency is desired. Chill.
Adapted from Dr. Joel Fuhrman