Category: Lunch

Lunch, Main Dish, Soups, Vegan

Cauliflower Vichyssoise with White Truffle Oil

Featuredby Stephanie BoschLeave a Comment on Cauliflower Vichyssoise with White Truffle Oil
Cauliflower Vichyssoise with White Truffle Oil

Here is another summer soup for your palate!  Like a traditional vichyssoise, this soup can be served either hot or cold. It is so rich and satisfying it definitely leaves you wanting more! You’re welcome.

 

 

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Cauliflower Vichyssoise with White Truffle Oil

  • Author: Stephanie Bosch
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Description

Easy Summer Soup 

 

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 head cauliflower, cored and chopped (about 7 cups)
1 (16-ounce) cans of white beans, drained and rinsed (cannellini, great northern, or navy)
1 medium potato, peeled and chopped into 1/2-inch pieces
1/2 cup white wine (optional)
½ tsp onion powder
1 tsp Dijon mustard
1/2 tsp nutmeg
1/8 tsp cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
4 cups low-sodium vegetable broth
1 cup non-dairy milk of your choice (I used full fat coconut milk)
White truffle oil
Chopped chives for garnish, hazelnuts, sriracha or other hot sauce, microgreens (all optional)

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes. Add the cauliflower, beans, potatoes, mustard, and spices, except salt and pepper. Stir well coating all ingredients. Cook for about 1 minute. Add wine to deglaze the pan. Add vegetable broth, salt, and pepper and bring to a boil. Reduce the heat, cover, and simmer until the cauliflower is completely tender about 20 minutes. Remove the pot from the heat and stir in the plant-based milk. Puree the soup with an immersion blender (or in batches in a regular blender). Transfer the soup to the refrigerator and chill. Drizzle soup with truffle oil, add a few drops of sriracha, hazelnuts, and sprinkle with the chives/microgreens, before serving.

Dinner, Lunch, Main Dish, Vegan, Vegan Bowls

Hummus Bowl with Roasted, Raw, & Pickled Vegetables

Featuredby Stephanie BoschLeave a Comment on Hummus Bowl with Roasted, Raw, & Pickled Vegetables
Hummus Bowl with Roasted, Raw, & Pickled Vegetables

This is one of my most favorite meals.  Not only does it check all the healthy boxes the combination of flavors is out of sight!  The great thing about this bowl is that it can be made an infinite number of ways.  I usually always have pickled veggies and fresh spouts on hand so they made an easy and flavorful addition to what might otherwise be a basic Buddha Bowl.  Roasted Cauliflower is my most favorite addition to any bowl and with the sweet pickled onions and creamy hummus, well, sufficed to say it was my favorite meal of the week!

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Hummus Bowl with Roasted, Raw, & Pickled Vegetables

  • Author: Stephanie Bosch
  • Prep Time: Varies
  • Cook Time: 25 minutes
  • Total Time: 28 minute
  • Yield: 4 servings 1x
  • Category: Main Meal
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Ingredients

Scale
  • 1/2 head cauliflower chopped into 1” florets
  • 1 (12 oz) pack drained organic tofu, cut into 1” cubes
  • 2 cups sangria tomatoes (grape will work too) sliced on the bias
  • 1 cucumber sliced
  • 1 (15.5 oz) can garbanzo beans, drained and rinsed
  • 1 (7 oz) jar of sundried tomatoes, sliced into matchsticks
  • 1 cup pickled red onions
  • Hummus (homemade or store-bought)
  • 1 cup sprouts (alfalfa, or microgreens)
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1.5 tsp sea salt
  • 2 Tbsp organic extra virgin olive oil
  • Pepper, to taste
  • Sunflower Seeds (pepitas work, too!)

 

Instructions

Preheat oven to 400°F.

Slice cauliflower into 1″ pieces, add to large mixing bowl.  Drain tofu and cut into 1″ cubes, add to cauliflower.  Slice tomatoes on the bias (I like to use multi-colored tomatoes for presentation) and add to the cauliflower-tofu mixture.  Combine cumin, paprika, garlic powder, salt, and pepper in a small mixing bowl, reserving 2 tsp of spice mix in a separate bowl.  Coat mixture with 2 Tbsp of olive oil, stir well making sure all pieces are coated, add spices, and stir.  Add tofu, cauliflower, and tomatoes to a parchment-lined baking sheet.   Roast for 25 minutes, turning mixture at halfway point.

When vegetables are done, divide all ingredients, except sprouts and hummus, between 4 bowls.  Add hummus to the center of each bowl, and sprinkle with the remaining spice mix.  Garnish each bowl with sunflower seeds and sprouts. Enjoy!

 

Notes

Feel free to use any vegetable of choice. 

Keywords: hummus, bowl, roasted vegetables, cauliflower

    Lunch, Main Dish, Soups, Vegan

    Fire Roasted Vegan Tomato Bisque

    Featuredby Stephanie Bosch1 Comment on Fire Roasted Vegan Tomato Bisque
    Fire Roasted Vegan Tomato Bisque

    The other day my oldest daughter was craving tomato soup.  I had to admit it sounded really good to me too.   Grilled cheese and tomato soup is the best!  Of course, her version was a can you throw in the microwave, and mine was, well…this.

    Fire Roasted Vegan Tomato Bisque

    • 1 tablespoon olive oil
    • 1medium onion, diced
    • Two 14 1/2-ounce cans diced fire-roasted tomatoes, with juices
    • 4 cups vegetable stock
    • 3 tablespoons tomato paste
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon smoked paprika (regular sweet paprika works, too)
    • kosher salt to taste
    • 1/2 cup(80ml) light coconut milk, or cashew cream

    INSTRUCTIONS

      1. Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often and add 1 TBSP stock or water if needed, to keep the onions from burning.
      2. Add tomatoes, including the liquid, and stock. Add tomato paste, dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let the soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.  (I blend a little more than half of the mixture and leave the rest for a bit for texture).
      3. Return soup to pot and stir in coconut milk or cream.
      4. Serve in bowls with black pepper, minced basil leaves, nutritional yeast, and a swirl of cashew cream, if you’d like.
      5. Top with croutons. I used Minimalist Baker’s “Actually Crispy Chickpeas”  She nailed it!

    Gluten Free, Lunch, Main Dish, Mexican, Vegan

    Deconstructed Burrito Bowl

    Featuredby Stephanie BoschLeave a Comment on Deconstructed Burrito Bowl
    Deconstructed Burrito Bowl

    We love bowls! It’s one of our favorite go-to meals and makes for a quick dinner. Most times we just use various ingredients we have on hand. Be warned they are suuuuper filling! You can be super creative with your bowls or just keep them simple. The basic bowl is this: One part grain, vegetables, one part protein (we use beans, tofu, or tempeh), and top with some kind of sauce. In a pinch, I have used hummus that has been thinned out as a drizzle! Top with your choice of onions, herbs, nuts, or seeds.

    Deconstructed Burrito Bowl

    • 1 medium butternut squash, peeled, cubed
    • 2 medium russet potatoes washed, cubed
    • 1 medium onion sliced into ¼ ” wide slices
    • 1 red pepper sliced into ¼” thin slices
    • 1 15 oz. can pinto beans (or, bean of choice)
    • 1 tsp ground cumin
    • 1 tsp garlic powder
    • 1 tsp salt
    • ¼ c water
    • 1-2 ripe avocados, sliced, or diced
    • 1-cup brown organic basmati rice (any brown rice will do)
    • 1-cup Pico de Gallo (store bought is easiest)
    • 1-cup cashew queso, thinned (see recipe below)
    • Green onions, diced on bias (optional)
    • Cilantro, minced (optional) 
    • Salt and pepper

    Preheat oven to 400°.  

    Make rice.  I add two cups of water to 2 cups of basmati rice to my Instapot and cook for 15 minutes.    Otherwise, follow package directions.   (You will have leftovers.  You can freeze extra cooked rice in ziplock bag.)

    Peel and dice squash into bite-size pieces.  I use pre-diced store bought and cut larger pieces into 1” cubes.   Wash potatoes and cut into 1” cubes leaving the skins on.  Wash and slice red pepper into ¼” long slices.  Peel and slice onion and in half, cut into ¼” slices.   Add potatoes, squash, red pepper, and onions to a large mixing bowl.  Add 1-2 Tbsp of olive oil and toss vegetables with salt and pepper to coat. Add vegetables to a parchment paper lined baking sheet.   Bake, turning once, for 25-30 minutes, or until vegetables are fork tender. 

    While veggies are cooking, add one can of drained pinto beans to a small pot, add cumin, garlic powder, and salt.  Add ¼ cup water, cover, and simmer until warmed through.   Keep warm. 

    Make Cashew Queso:  

    • 1 ½ cup raw, unsalted cashews
    • 8 oz of water
    • 1 tsp cumin
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 chipotle chili pepper in adobo (or, cut in half if too spicy)
    • 3 TBSP Nutritional Yeast (I use Bragg’s, but you can use any)

    Add all of the ingredients to a high-speed blender.   Blend until smooth.  In my Vitamix it takes about 45 seconds on high speed, stopping once to scrape down the sides.   ***It is very important that queso is completely smooth.  Add more water 1 Tbsp at a time, if needed and continue to blend until smooth. 

    When vegetables are done remove from oven.   Assemble Buddha bowls.  Add up to 1-cup rice per bowl.  Top bowls with the roasted vegetables, beans, Pico de Gallo, avocado, drizzle with cashew queso, and finish with cilantro and green onions, if using.  

    Enjoy!