Tomato-Cauliflower Soup with Thai Flavors

'Tis the season....no, I'm not following the lead of certain radio stations and starting my caroling in November. The next line in this particular ditty would say something witty about soup, for that is what our new-found freezing temperatures has me in the mood for. Well, that and the (also new) sore throat....

This is a product of another fridge-busting attempt. It's easy, soothing, and satisfying. The cauliflower lends a creaminess and body to the soup, which was a nice surprise. I had my bowl with a grilled cheese sandwich that I also infused a bit o' the Thai into by rubbing the bread with garlic and lime, adding cilantro and garlic-chili sauce to the insides, and grilling in a mixture of coconut and sesame oils. Did I just create an Asian fusion comfort food? I think so!

Tomato-Cauliflower Soup with Thai Flavor

Ingredients:

2 tbs coconut oil

1 tbs coriander seeds

1 medium yellow onion, chopped

1 clove garlic, crushed

1 tsp ginger, finely chopped

1/4 tsp salt

1/2 tsp pepper

1 -28oz can crushed tomatoes with basil

1/2 head of cauliflower florets

2 tsp garlic-chili sauce (more or less, to adjust heat)

1 tsp agave nectar

3 c water

2 lime wedges

handful of fresh cilantro, chopped (if desired)

Directions:

In a large stock pot combine the oil and coriander. Heat over medium heat for 5 minutes.

Add the onions and cook another 5 minutes, or until onions are soft and translucent. Add the garlic, ginger, salt, and pepper; cook 3 more minutes. Transfer onion combination to a blender and pureé.

Return pureéd mixture to pot and add tomatoes, cauliflower, chili sauce, agave, and water. Bring to a boil over high heat, then reduce heat to low. Cover and allow to simmer until the cauliflower is soft, about 20 minutes. Add lime wedges and simmer 5 more minutes.

Remove from heat and discard the lime wedges. In batches, pureé the soup in a blender until the desired consistency is reached (I like to leave about one-fourth of the soup "as is" for a chunkier texture). Season with additional salt and black pepper and garnish with cilantro, if desired. Makes 6 servings.

Thai Rice with Coconut Milk, Lemongrass, and Lime

For some reason, no matter what I am making, I seem to only be able to use half a can of coconut milk at a time. I searched for a support group to help me with this problem, but none were to be found. Where is Fight Club's "Jack" when you need him?

I'm not a huge fan of freezing leftovers (little freezer space to speak of), so just making a double-batch of my usual coconut milk-utilizing recipes isn't much of an option. In a mini fridge-busting session, I came up with this super-simple, one-pot, vegan way to get rid of the other half of the can.

I am Jack's satisfied hunger.

Thai Rice with Coconut Milk, Lemongrass, and Lime

Directions:

1/2 can coconut milk (about 3/4 c)

2 green onions, thinly sliced

1 stalk lemongrass, tough outer layers removed, thinly sliced

1/2 tsp lime zest

1 tsp fresh ginger, grated

1 fresh chili, thinly sliced

1/2 c shredded carrots

1 c water

1/2 cup jasmine rice

1/4 tsp salt

1/4 cup chopped cilantro

lime wedges

Instructions:

Heat 2 tablespoons of the coconut milk in a large saucepan over medium heat. Add the green onions and cook until soft (3-5 minutes). Add the lemongrass, zest, ginger, chile, carrots, remaining coconut milk, and water. Bring mixture to a boil, then reduce heat and simmer 5 minutes.

Stir in the rice and salt. Cover and simmer on low heat another 20 minutes. Remove from heat. Stir in cilantro and finish with a squeeze of lime. Makes 2 servings.

Raw Carrot-Ginger Soup with Sour Coconut Cream, Thai Flavors

I don't know how the rest of the country feels, but it is damn hot here in Kansas. Lately I have had to shower after cooking just because slaving over a hot stove renders me sweaty and gross.

I have a friend--Amber of Almost Vegan--who has been experimenting a lot with raw foods. While our dietary goals are very, very different, I can't help but salivate over the idea of a delicious meal that doesn't require heating up the house. And, being the open-minded girl that I am, I do really like the idea of quite a few raw dishes. I'm actually planning to do a lot more raw food (mine will include meat and fish, however) in the near future to help beat the heat.

I've been craving carrot-ginger juice lately, and I always adore Thai flavors. I took these two and put them together into a soup that is absurdly filling, completely vegan, and--on top of all that--raw. It's the perfect meal for a hot, sticky day.

I realize that not all the ingredients I used are technically raw. I used normal canned coconut milk, as well as garnished my bowl of soup with sriracha. For all I know, my vinegar doesn't even qualify as raw. I trust that the true raw purists out there know where to find the appropriate ingredients for their own preparation, though.

Speaking of garnish, the Sour Coconut Cream actually ended up tasting like real sour cream. The viscosity is a little thinner (especially at room temperature!), but the flavor is absolutely perfect. This was nothing but pure luck on my part, but I am pleased nonetheless. I also made a simple cilantro-basil oil to drizzle over the top by blending together two tablespoons each of cilantro leaves, basil leaves, and olive oil. The sriracha was to add a little more heat to my serving, but could easily be replaced by making your own raw chili pepper puree.

Raw Carrot-Ginger Soup

Ingredients:

4 c carrot juice

2 medium carrots

1/2 red bell pepper, ribs and seeds removed (may peel if desired)

1-2 tsp fresh red chili, diced (adjust according to heat preference)

1 clove garlic, peeled

2 tbs fresh ginger, diced

3" stalk of lemongrass, the tough out 3-4 layers removed and reserved for another use

1 c coconut milk

1 avocado, removed from peel and pit

1 tbs tamari

juice of 1/2 lime

1/4 c cilantro leaves

1 tsp salt

1 tsp cardamon

pinch nutmeg

Directions:

Blend 2 cups of the carrot juice with the carrots until completely pureed. Add the rest of the carrot juice and the remaining ingredients and blend until completely pureed.

Transfer to a large bowl, cover, and refrigerate an hour before serving. Makes about 8 cups of soup.

Sour Coconut Cream

Ingredients:

1 c coconut milk, chilled

1 tbs rice vinegar

1/2 tbs coconut oil

1/4 tsp salt

Directions:

Beat all ingredients until fluffy. Chill an hour before serving. Makes about a cup of cream.

Thai Basil Tofu and Asparagus

The farmers market opened last weekend, and I couldn't wait to see what would be offered. Despite it being early in the season, there was quite a bit from the local producers! Spinach, asparagus, green onions, various herbs....it was a thrill to walk through the booths again.

Naturally, I was eager to put my wares to the test. I've been craving Thai lately, and as I have a plethora of tofu in the fridge (there was a sale), that's the route I took. This is my variation of the dish my sister and I usually get when we go to the local Thai restaurant. The best part about making this myself is I don't have to ask the waiter to bring more basil!

Thai Basil Tofu and Asparagus

Ingredients:

1 lb block extra-firm tofu, drained, lightly pressed between paper towels, and cut into 1/4" thick strips

2 tbs peanut oil

1 tsp sesame oil

1 tsp tamari (soy sauce)

1 jalapeno, seeded and thinly sliced (more if you like it hot!)

4 green onions, thinly sliced

1 tbs grated ginger root

4 cloves garlic, minced

1 tbs stir fry sauce

1 tbs water

1 red bell pepper, cut into strips

1 lb asparagus, cut into 1" lengths

4 oz shiitake mushrooms, cut into matchstick sized pieces

1 lime, zested and cut in half

1 c fresh basil, chopped

1/2 c cashews

Directions:

Heat wok over medium heat; add 1 tbs of the peanut oil and all of the sesame oil. Lay the tofu strips in a single layer in the wok. Fry tofu for about 5 minutes on each side, or until a light golden brown. Sprinkle the tamari over the tofu and stir gently. Allow to fry another 5 minutes, then remove from the wok and set aside.

Heat remaining oil over medium heat. Add jalapeno, onion, ginger, and garlic and stir-fry for one minute. Add stir-fry sauce and water and mix well.

Add bell pepper, asparagus, mushrooms, lime zest, and the tofu that was set aside. Stir, then cover and allow to cook for 3-4 minutes (or until the asparagus is a bright green).

Stir in basil, juice from 1/2 of the lime, and cashews. Cook an additional 2 minutes. If desired, garnish with additional basil and lime wedges cut from the remaining half of the lime. Makes 4 servings.