Curried Cauliflower Soup

I keep hearing that fall weather is on its way; so far where I live in St. Louis it hasn’t exactly happened yet.

There are a few more warm and humid days on the way, but my internal culinary clock can feel a shift is in the works. I’m  beginning to think about cooking and eating more substantially, which goes hand-in-hand with those images I have in my head of wearing sweaters and making little puffy breath clouds when I step outdoors.

I had the idea of making a warm, creamy puree of cauliflower the other day when the temperature happened to hit the sticky mid-90’s. But guess what? I adapted, and discovered the beauty of this kind of soup recipe – it tastes just as delicious chilled.

Curried Cauliflower Soup

Serving Size: serves 4 - 6

Ingredients

  1. 2 tablespoons olive oil
  2. 1 onion, thinly sliced
  3. 1 cauliflower, stem trimmed and cut into small pieces
  4. 1 small potato, peeled and choped
  5. 1 green apple, peeled and chopped
  6. 1 teaspoon curry powder
  7. 1 teaspoon salt, plus more for seasoning
  8. 1 tablespoon creme fraiche or heavy cream

Instructions

  1. In a large saute pan, cook the onions in the oil over medium heat until softened and slightly golden in color.
  2. Add the cauliflower, potato, apple, curry and salt and stir-fry for a minute or two. Add enough water or vegetable stock to just cover the vegetables. Lower the heat slightly and cover the pan. Cook 10 -15 minutes, until the vegetables are tender when pierced.
  3. Let the mixture cool slightly before blending to a smooth puree, adding more liquid if necessary depending on how thick you want your soup. Add the creme fraiche and taste for seasoning, adding more salt and maybe a pinch of sugar to bring up the flavors.
http://familystylefood.com/2010/09/curried-cauliflower-soup/

Chickpea Cakes with Cashew Curry Cream

Every couple of months I get the urge to give up my carnivore ways and get off the meat-eating grid. That’s right, I admit it – I’d be happy to go crazy and swing totally vegetarian. Usually the feeling comes over me following episodes of particular overindulgence…after spit-roasting baby animals, for instance, or in my more recent case, a few weeks spent over the holidays cooking, feasting and drinking….a little too much.

Truth be told, I haven’t been cooking or eating much red meat lately. Whenever I shop for food I try to load up my cart heavily in the produce section before moving on to the seafood counter to see what looks good. I tiptoe past the meat department, occasionally getting a chicken to roast. Except for really good bacon, which I will argue is another category of food altogether, our consumption of meat has gone down considerably. And a few people I know have flirted with Mark Bittman’s concept of healthy, conscious eating – Vegan Until Six.

It can be a hard sell to a certain member of the family – my son- who shuns most vegetables unless, inconceivably, they are floating in some kind of soup. When I called these chickpea cakes “veggie burgers” I got a much more positive reaction than I expected. I served them in warm naan bread,  and the boy actually ate most of it.

This recipe is inspired from  one in Heidi Swanson’s book Super Natural Cooking, a book that I’ve used so much the pages are falling out – and now that I’m on the subject I wish the publisher had used a better binding – it’s kind of cheaply glued together. Celestial Arts, if you’re reading, heads up!

I made a dairy-free creamy sauce to accompany the cakes, but the recipe doesn’t qualify as vegan since there are a few eggs involved.

Chickpea Cakes with Cashew Curry Cream

Yield: about 12

Ingredients

  1. 4 cups cooked chickpeas (or 2 cans, drained)
  2. 3 eggs
  3. 1 teaspoon sea salt
  4. 1/2 teaspoon ground cumin
  5. 1/4 teaspoon cayenne pepper
  6. 1/2 cup cilantro leaves and tender stems
  7. 1/2 cup roughly chopped green onions
  8. 1 crushed garlic clove
  9. 1 teaspoon grated fresh lime
  10. 1 1/2 - 2 cups panko bread crumbs
  11. 1 cup raw cashews
  12. 1 cup water
  13. 1/4 teaspoon salt
  14. 3/4 teaspoon curry powder
  15. 2 tablespoons olive oil

Instructions

  1. Pulse the chickpeas, eggs, salt, cumin, cayenne, cilantro, green onions, garlic and lime zest in a food processor until blended but still slightly chunky.
  2. Add 1 cup panko and pulse once or twice to incorporate. Let the mixture sit for a few minutes - if it looks too wet and gloppy add more panko 1/4 cup at a time until you can form a ball that holds together. Form into about 12 cakes about 3-inches in diameter.
  3. Meanwhile, blend the cashews, water, salt and curry in a blender until completely smooth, adding drops of water if it's too thick. Taste for seasoning. (you can wash out the food processor bowl and use that instead, but the sauce won't be as smooth).
  4. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook half the cakes until browned on both sides; keep warm while cooking the rest of the cakes in the remaining oil.
  5. Serve warm naan or pita bread, topped with curry cream sauce. Garnish the plate with sliced avocado, spinach, tomato and a sprinkle of poppy seeds.
http://familystylefood.com/2010/01/chickpea-cakes-with-cashew-curry-cream/