Cauliflower Soup with Spicy Peanut Butter Cream

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I’ve got some stuff to share today!  First of all, press play & treat yourself to my latest musical obsession, Pokey LaFarge!  I adore me some fashionable boys doing old-timey, Southern-sounding stuff.  Click play above & get a gander at Pokey!

If you know me in real life, you know I am long obsessed with Mr. Justin Townes Earle.  Just look at this guy!

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Better yet – watch him live at the Newport Folk Festival playing a guitar like he has four hands and making cranky-twisted faces that just make my pants fall off.  I’m old enough to be his mother which really creeps me out but my love for him is undying.

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At any rate, I’ve listened to the available JTE stuff to death so this Pokey LaFarge is like a fresh start.  Very exciting.

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Also, I think I should confess to following something else – this food blog – How Sweet It Is.  Despite the fact that she fetishizes bacon (I am vegetarian) & seems obsessed with sweets & especially sprinkles (sugar seldom tempts me), her other recipes look ridiculously delicious & her photography is always so gorgeous – it breaks my heart.  She does a regular post called “Currently Crushing On” where she lists a few things she has found out there that she would like to share.  This week – that list included another blogger’s recipe for Cauliflower Soup with Spicy Peanut Butter Cream.  I happened to have the ingredients for said soup – so I made it yesterday.  EASY EASY EASY and crazy yummy!  It seems really decadent but the ratio of peanut butter cream to cauliflower & stock is fairly small so each serving only has a tiny bit of those naughty ingredients.  The addition of the sambal oelek or sriracha is optional & might sound odd but it is an amazing combination.  The spicy sauce cuts the decadence of the peanut butter nicely so I very strongly suggest you try at least a little.  I used a lot – far more than pictured!

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Cauliflower Soup with Spicy Peanut Butter Cream (adapted from An Edible Mosaic)

Serves 4 easily

1 large head cauliflower, chopped into florets
2 medium onions, peeled, both ends trimmed, and quartered
6 cloves garlic, peeled and left whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
4 cups vegetable stock
½ cup heavy cream
¼ cup peanut butter (I used Skippy Super Chunk)
⅛ teaspoon sea salt
2 tablespoons water

A few parsley leaves, for garnish (optional) & Chopped peanuts, for garnish (optional)

Chili-garlic sauce (or sambal oelek or sriracha), for garnish (optional but STRONGLY suggested!)

Procedure

1. Preheat oven to 425°F.

2. Toss the cauliflower, onion, garlic, olive oil, salt, and black pepper together on a large baking sheet and spread in an even layer.

3. Bake until tender and starting to brown in spots, about 30 minutes, tossing once halfway through.

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4. Transfer the roasted vegetables to a food processor and process until smooth, about 1 to 2 minutes, scraping the sides of the bowl down as necessary and giving the motor a break periodically. (You may need to process the vegetables in 2 batches, depending on the size of your food processor.)

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5. Add the pureed vegetables and stock to a medium saucepan. Bring to a simmer over medium heat.

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6. Whisk together the heavy cream, peanut butter, and sea salt in a small bowl until smooth, then gradually whisk in 2 tablespoons water.

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7. Stir half of the peanut butter crème into the soup, reserving the other half for garnish.

8. Ladle the soup into 4 bowls and top each with a drizzle of peanut butter crème and a sprinkle of chopped peanuts. Add the parsley leaves and/or chili-garlic sauce on top if desired. Serve warm.

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Vegan Pumpkin, Peanut Butter & Rolled Oats Dog Treats

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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These are easy.  The only thing is that the dough can be really sticky.  I only used as much flour as I need to make the dough manageable without using so much it lost all tackiness.  I didn’t want flour to overwhelm the other ingredients.

These were not initially as popular as the ones I made HERE

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that used egg & chicken hot dogs – but they all got devoured eventually. These ones in this recipe have a rougher, more rustic appearance than the smoother & more professional looking ones using egg – mainly because of the rolled oats.  Either way – dogs eat these things up & you can feel good about what you are feeding them.

Here are the three babies I cook these for:

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Vegan Pumpkin, Peanut Butter & Rolled Oats Dog Treats

INGREDIENTS

1 cup rice flour

2 cups rolled oats

1 heaping cup peanut butter

2 cups canned pure pumpkin

1/4 – 1/2 cup water

2 cups flour

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DIRECTIONS

Blend the ingredients until you have a dough that is workable – adding water or flour as needed.  Roll it out to a desired thickness – I go about 1/3 – 1/2 inch thick & cut it up into treats.  You can cut with a knife or cookie cutter.  Bake them on a greased cookie sheet at 350 degrees for about 15-20 minutes on each side.

Cool & serve to lucky doggies!  If you don’t – your dogs might look at you like THIS!

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