Organic Granny

  This delicious Caraway-Cauliflower Soup is based on having had a bowl of it in a local restaurant one day for lunch. I had not tasted caraway for many years and had forgotten that I liked it. INGREDIENTS: * 1 onion, chopped * Golden Bouillion , 2+ cubes *4  carrots, chopped *4 potatoes, cubed *1/2 cauliflower, cut into small florets *1/2 teaspoon caraway seeds *filtered water to cover vegetables when cooking *1 cup plant milk (unsweetened) *salt and pepper to taste *vegan cheese shreds to garnish *lemon squeeze METHOD: 1. Saute the onion in the bouillion. 2. Add the carrots, potato, cauliflower, seeds, and cover with water. Simmer until the veggies are softened 3. Add milk and salt.  4. Add in all the vegetables and blend until smooth. Alternately, leave some of the vegetables in the pot so that the soup is chunky. Stir the soup in the pot to warm through. 5. Dish soup up and garnish with vegan cheese shreds, fresh cracked pepper,and perhaps chopped onion greens. 6. Pro...

T here was once a dental emergency-- I lost part of a porcelain crown in the front of my mouth-- and lovely Parsnip-Cabbage Soup recipe is part of a 'liquid' diet meant to create less stress on my exposed root and to help me get rid of a cold I had. It worked.   This soup is quite substantial and schmecht gut (as they say in my Duolingo German class)... filling and tasty. Anyone who has done a lot of cooking in the past can freely and intuitively spice up or spice down. For novice cooks, the recipe is quite satisfying, but you might want to add more of your favourite condiments if you find it too bland.   I, personally, love the flavour of parsnips. I have a bunch of them because they were in "the expiry" cart at Edible Island, our favourite health and organic produce shop.   I also love fresh green cabbage (and raw sauerkraut, but that's for another day).   Some of the recipes I looked at called for the inclusion of an apple. I believe that appl...

Yummy, delightful black bean mulligatawny soup to serve your family or company on crisp pre-Christmas days. It smells divine! And it is soooo easy to make if you have a good blender!   This recipe can be found on the VitaMix site. Yield: 5 cups Prep Time: 5 minutes Cook Time: 7 minutes INGREDIENTS Celery & Apple Chutney  1/2 cup tart apple  1/4 cup celery  1 tablespoon fresh cilantro 1 tablespoon fresh lime or lemon juice  INSTRUCTIONS For Chutney   Place all ingredients in Vita-Mix container in order listed below Secure two-part lid. Select VARIABLE, speed #1.  Turn on machine and quickly increase speed to #4 or #5.  Run for 5-10 seconds or until ingredients are chopped to desired consistency. If necessary, use the tamper to push the ingredients into the blades while proessing. Do not over mix     Black Bean Mulligatawny Soup  2 cups 480 mL reduced sodium broth or 3 Golden Bouillion cubes/water 14 oz. black beans cook...

  Enjoy the vibrant flavors of this Lemon Zest Soup, a refreshing blend of Fall vegetables and buttermilk (or vegan-friendly alternative). This cold soup is delicious and makes use of the abundant vegetables found at a Farmer's Market (or in your own backyard), The original recipe contains buttermilk. I suggest that you find the best source (organic if possible) of buttermilk around. If you are vegan, you can substitute a nut milk, soy milk, or rice milk instead, squeezing some lime or lemon into it for about 15 minutes before making the rest of the recipe..   Ingredients: 4 C. Buttermilk (or substitute) 2 C. vine-ripened tomatoes (could be 2 large tomatoes) 2 C. fresh, young (milky but not green)corn kernels 1 C. fennel root (or English cucumber if there is no fennel available) 18 fresh basil leaves 1/4 lemon skin, chopped-- should be a fairly tender skin (organic preferred) Celtic Sea Salt to taste 1/4 tsp. black pepper Method:  Add all ingredients to the Vita-Mix®...