Greetings from the Land of Enchantment

Yummy Things

I went back and read through the beginnings of a book I was writing (three years ago!) and remembered, I'm a good writer! But still, I've yet to find my voice since getting married. That is to say, my author's voice. I've been writing more music than ever--with the help of my husband. So, although I'm not quite sure why these things have evolved in this way, until they shift, I'm at least going to write about the amazing food I've been making--ha!

Here are two soups for the fall season: One is a long-time favorite of mine; the other a recent discovery. Best when made with a Vitamixer; but you'll want, at the very least, a very good blender or food processor.

Creamy Cauliflower-Cashew Soup

1 head of Cauliflower
1 cup of Cashews
half a Nutmeg Nut, freshly grated
pinch of cayenne
dash of cream (exclude if vegan) or other alternative milk (unsweetened!)
salt and pepper to taste

Place the cauliflower and cashews in a pot and cover with water to half-way up the cauliflower head. Steam until soft. Place in Vitamixer (water, cashews and cauliflower) and cover with cream or half n' half or other alternative milk and blend until creamy. Stir in spices and serve with Korean Chili Paste as a garnish on top.


Sweet Potato Masala Soup

1 Sweet Potato, baked
2 Carrots
1-2 Onions
3 Heaping Tablespoons of Peanut Butter
Cream or Half n Half/or alternative milk (unsweetened!)
dash of Balsamic Vinegar
1 teaspoon Garam Masala
1/8 teaspoon Paprika
1 red chili pepper
Olive Oil
salt and pepper to taste
green onions, chopped, for garnish

Saute the onions in olive oil, spices and vinegar until golden brown. Deglaze the pan with a bit of water to retain all the flavors. Add satueed onions to Vitamixer with baked sweet potato, raw carrots, peanut butter. Fill half way with cream or milk substitute and the other half with water, just covering the other ingredients, and blend. Include the chili pepper if you like it spicy. Remove the pepper before blending if you like it mild. Heat and serve with green onions as a garnish.

posted by Sat Purkh Kaur Khalsa @ 12:34 PM