I normally look to consume spicy food in one form or another but there are times when I want something less spicy. Today is one of them. It feels like fall is approaching and soon we will be freezing. I don't mind as much this year because I live across the street from work. It's a vegan restaurant so it is a warm place to work with the grill and the stove,the oven and the fryer going at the same time.
I made soup from items in my fridge which turned to cauliflower mushroom soup.
I roasted one head of cauliflower, five small portobello mushrooms, one onion and four cloves of garlic in the oven on 350 degrees until they were soft and slightly golden.
They were thrown into a pot with already cooked carrots and celery, 2 tablespoons of soup broth powder, a bay leaf, pepper, salt, thyme and oregano.
When everything was well cooked I blended them with my small hand blender.
When it was blended I added a soya cream for cooking. This is becoming more popular in stores these days. It is the perfect vegan cream
I toasted some bread that was low gluten, and garnished the soup.
Since I would be going to work for the next ten hours, I didn't want to feel too heavy. I just made a salad to go along with the soup.
I had purchased a jicama in Chinatown the other day not sure what I would do with it. I love eating it raw.
Since there was red and green cabbage in the fridge I made a salad combining the cabbage with the jicama, and also adding radish and carrot.
The dressing was olive oil, lemon juice, garlic, a teaspoon of agave nectar and white balsamic. I seasoned with salt and pepper.
It was served on bed of lettuce after being mixed with dressing.
I added a splash of balsamic glazed and topped with watercress.
When I was a young lady, my friend and I were always obsessed with soup and salad. We thought it was a perfect lunch.
I kind of feel that way as well but my boyfriend couldn't live that way all the time. Though he really loved it and had several helpings.
Thanks for dropping by!
