Around my circle of friends and family, it’s no secret that I am a complete junkie for some chili garlic sauce. I put it on everything. Anything. Sometimes I eat it straight from a teeny tiny spoon. I have absolutely no shame when it comes to this addictive condiment.
Whatever I put chili garlic sauce on only becomes that much better. It’s sort of like salt… except spicy, and garlicky. Two of my favorite tastes. Works in this example too. Pumpkin, during Autumn months, pretty much makes everything–including hummus–better. So, it only makes sense that adding a little chili garlic sauce would have to make that already better hummus, even better. Ya know?
Plus, it’s orange, so serving with purple cauliflower makes for a show stopping Halloween party tray addition.
The key to making this dip’s texture smooth and creamy and not so much like pumpkin pie filling is to blend it in your food processor (or blender if you prefer) for a long time. At least 5 minutes, and I’d shoot for 7 to be safe. Also, be sure to start with just a little water and add as needed, since some varieties of canned pumpkin seem to have more liquid than others.
Yes, it’s another orange soup. There may be more this month, so fair warning! But this one is a pretty awesome recipe, if I do say so myself.
This soup has a pleasant depth and is slightly sweet from the addition of those pretty orange potatoes and roasted cauliflower. The sweetness is delicately enhanced with a light sprinkle of garam masala. And, the chunky veggies and thick and creamy broth make it good choice for lunch or a light dinner.
Sweet Potato Cauliflower Soup
yield: 6 to 8 servings
- 1 large head cauliflower (the one I used was at least 7″ in diameter
- olive oil for drizzling
- Few dashes garam masala (optional)
- 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
- 1 sweet onion, diced
- 2 cloves garlic
- 7 cups filtered water
First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.
In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.
Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.
Do not underestimate the simplicity of this soup. Three ingredients I had waiting to be used in my kitchen, blended with vegetable broth became the ultimate autumnal soup.
- 1 red pepper, roasted (about 1 1/4 cup sliced) *
- 1 butternut squash, roasted **
- 1 entire head garlic, roasted *
- 3 cups (or more) vegetable broth
Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any.
Garnish with cashew cream and fresh thyme.
*For an easy tute on how to roast red peppers and garlic, see here.
**To roast a squash: preheat oven to 350 °F. Slice squash in half, remove seeds, rub insides with a touch of salt and/or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.
These muffins really hit the spot when you need a quick breakfast or afternoon snack. The texture is moist and slightly crumbly, and the flavor is nice: with notes of cumin, rosemary, thyme, garlic and green onion- which add quite a bit of complexity to such a little muffin.
I really love these slathered with a touch of Earth Balance margarine when they are fresh from the oven.
I cannot even explain to you all how much I love falafel…
This recipe came about by combining my favorite vegan fritter with my favorite hummus flavor. Ahhh, life is good, no?