15 January 2013

{A Vegan Recipe}

This might look subtle but the roasting process brings out some pretty big flavors… and in a surprisingly little amount of time. The short version of this recipe is: Roast. Blend.

serves about 3 as a main course, 4-5 as a smaller side

about 2 cups chopped cauliflower
2-3 leeks, chopped, white and very light green parts (about 1 to 1.5 cups)
2 cloves of garlic
olive oil, for drizzling
1/2 cup raw unsalted cashews (ideally pre-soaked)
1.5 teaspoons miso paste (or just salt if you don’t have any)
leaves from a few sprigs of marjoram or thyme
3 cups of water
2 tablespoons more olive oil (to blend into the soup)
1/8 teaspoon smoked paprika (or more to taste)
squeeze of lemon
a few more pinches of salt
red pepper flakes (optional)
splash of white wine vinegar or champagne vinegar if you made yours too spicy

Preheat oven to 400 degrees. Spread cauliflower, leeks and garlic on a baking sheet. Drizzle with olive oil and sprinkle with a few pinches of salt & pepper. Roast for 20-30 minutes, rotating halfway through. Remove when everything is starting to turn golden, but before the leeks are burning (if a few get too charred, it’s ok, just pick them out later).

Add to your blender (a Vitamix ideally), the veggies you just roasted, drained cashews, marjoram leaves, miso paste, a squeeze of lemon and half the water (1.5 cups). Blend until pureed. Add olive oil, paprika, and the rest of the water. Blend again. Taste and adjust seasonings.
Pour into a medium saucepan and heat just until it’s warm. Stir in a little more water if it’s too thick. Serve with bread on the side. Bon appetit!

{Dictionary of Flowers by Color}

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