Cauliflower soup for a rainy day...

It is now almost fully through April here in Chicago. This month we have had days that are 80 degrees as well as days that are 30 degrees. Seriously. If you’ve ever spent any time in Chicago during spring you know how emotional the weather can be, it will change at any given time for no reason at all. So this morning I sit on my favorite spot on the couch looking out over the fabulous skyline of the city that is only partially visible due to the fog that comes in off the lake. Rain is tapping on the window and the harsh brightness of the grey sky is providing just enough light to prevent flipping the switch.

My only saving grace is a lovely white pitcher filled with flame colored tulips that sits by one of the windowsills in addition to the knowledge of what I plan on making for dinner. A beautiful big bowl of creamy cauliflower soup topped with some chives (or ramps!) and a lovely glass of wine. As the temperature is a chilly 40 today I imagine that the fireplace will be lit in addition to plenty of candles, as candles provide some of my favorite light-lovely, romantic and comfortable.

Another reason why I love this recipe so much is that it is deceptively fabulous. There are only 4 ingredients. Really! Cauliflower, butter, chives and salt. It will lay on your tongue as if there is a hefty amount of cream added, but that's part of the beauty of cauliflower. Trickery!

You will only get two pieces of equipment dirty, a sauce pot and a blender, and the results are simply decadent. If you are looking for a beautiful soup to make for yourself, your darling, or even a dinner party whip this up and your mood will certainly perk up whether you have a rainy spring or lovely sunshine.

Cauliflower Soup
gluten free, egg free, nut free

Serves 3-4 as main dish

INGREDIENTS

• 1 head cauliflower, cut into 8-10 pieces
• 2-3 T. unsalted butter
• salt, to taste
• chive or ramps for garnish

DIRECTIONS

1. Fill a large saucepot with water and bring to boil. Turn heat down to a simmer and add the cauliflower.
2. Cook the cauliflower 8-10 minutes until a knife can easily pierce through the flowerettes.
3. Place the cooked cauliflower in a blender along with a few ladles of the cooking water. Begin blending, adding enough cooking water to blend into a smooth, velvety puree. (I end up adding anywhere between ½ cup and 1 cup cooking water and blend for a few minutes to make sure it is extremely smooth).
4. Once you’ve reached the consistency you are happy with pour out the remaining cooking water from the saucepot and then pour the cauliflower puree back into the pot to keep warm.
5. Add the unsalted butter and stir with a whisk until fully melted and incorporated. Ladle into serving bowls and top with finely minced chive.

Tasty Tempeh.....

There are many nights that I come home late from a 12 hour work day and barely have time to cook for myself. Yes, yes, it’s true- the cobblers kids have no shoes…..the chefs mouth is never fed….. So, my solution to this problem is to always have a few things on hand that I can throw together at last minute’s notice. Some of those things are- frozen fruits for my smoothies, quinoa flakes to make my morning porridge, baby greens/avocados/almonds to make a quick lunch or dinner, tempeh/tofu/beans to add some vegan protein to a dish, and of course chocolate (seriously, did you NOT see that coming?)

So, one of my favorite meals to throw together quickly is a mixed baby greens salad with avocado/ toasted nuts/ whatever extra vegetables are lying in my kitchen and bbq tempeh. Now, for some of you the thought of eating tempeh might be a little overwhelming (and some of you might not even know what tempeh is! Check out my favorite brand here), so you may certainly substitute shrimp or chicken -two things that are SUPER easy to keep on hand at all times in the freeze.

After reading this post, a good practice for you might be to think of 1-2 dinners that are relatively non-perishable that you can keep on hand at all times for a quick “throw together” dinner for those nights in which you maybe forgot to stop at the grocery store or if you get home late, etc. Maybe try incorporating some bbq tempeh to your diet. It’s tasty, super filling, and loaded with fiber!

BBQ Tempeh

• 1 package gluten free tempeh, cut into 12 pieces (lengthwise)
• 1 T. olive oil
• ½ cup gluten free bbq sauce 
• *Extra bbq sauce for serving

INSTRUCTIONS

1. Preheat large nonstick pan over medium heat 1 minute. Add the olive oil and heat another 30 seconds.
2. Add the tempeh in a single layer and cook until lightly browned, 5-6 minutes. Turn over and cook the other side 5-6 minutes as well.
3. Add half the bbq sauce and cook a few minutes on one side. Turn over and add the remaining ¼ c. bbq sauce and cook another few minutes until the sauce is thick and caramelized. Serve with extra bbq dipping sauce.

Happy Healthy Eating- kendra