Friday, December 20, 2013

I made this! Easy Vegan Cream of Mushrooms and Cauliflower popcorn

Like I said, I have been on a cauliflower kick lately. It is being featured in all the blogs I follow so hard to give a few of the recipes a try.

Vegan Cream of Mushroom
I had a package of mushrooms in the refridgerator I needed to use. I can't remember why I bought them so I decided to whip up a quick soup. I used this recipe for inspiration but I was not interested in consuming a raw mushroom soup

- one package of white button mushrooms
- 1 tablespoon of olive oil
- one small yellow onion
- two cloves of garlic
- 1.5 cups of unsweetened almond milk
- 1 tablespoon of cornstarch or other thickener (as needed)
- salt and pepper to taste

I chopped the onion loosely and sauteed it in some olive oil until it was translucent and starting to brown. In the mean time I chopped the mushrooms, stems included, and threw them into the pot to sweat. I tossed in the garlic, chopped of course, covered the pot and waited for the mushrooms to cook and release their moisture. I added the almond milk and allowed the soup to heat back up to temperature. I added some cornstarch just before I used my immersion blender to "cream" the soup. I topped mine with nutritional yeast.  The first night I ate it, the soup seemed a little too sweet but by the second night the flavors blended much better.

Mushroom soup, cauliflower popcorn, and some bagel chips

Cauliflower "popcorn"
First of all there is nothing popcorn about this recipe. It is just roasted cauliflower. People are trying to popularize vegetables. I mean I get it. "Cauliflower popcorn" sounds a lot more appealing than "roasted cauliflower" but when prepared correctly any vegetable can go from good to great, even brussel sprouts. Just  gotta give 'em a chance!

- I bag or head of cauliflower chopped into florets
- 1 tablespoon of olive oil
- any desired spices (I used nutritional yeast but garlic power or hot sauce would also work)
- salt and pepper to tasted

I just tossed the florets in olive oil and then nutritional yeast and coarse salt. I baked everything at 425 degrees until the florets were browned and slightly crispy.