Oooh, I’ve been wanting the Vegan World Fusion Cuisine cookbook SOOOOO badly, I’ve been pretty much in love with how it all looks so fresh and spirit-full, and complicated in the sense that there’s a lot of small ingredients involved, but essentially simple to prepare. Plus it’s all colourful, and semi-raw! Anyway, fortunately enough you can read a bunch of it online, and two of the recipes just about stepped off the page, took a gander at my fridge and said, “you know girl, you have everything to make this AND it would use up that gigantic organic cauliflower you got for 99 cents that’s been sitting like a delicious white ghost in your fridge just waiting for the right soup recipe to come along.”
I swear, they said that! (it’s a pretty magical book). So I soaked up some seeds and maybe an hour later I had some seriously sparkling food. The sunflower seed pâté is so cool, you get a woosh of olive and then a woosh of sundried tomato, and so on like that. And the soup! It’s light but almost buttery and easy enough to make that I did it all with one hand while talking on the phone. Went really well with the sandwich!
5 cups filtered water or vegetable stock
3 1/2 cups cauliflower florets
1 medium onion, chopped
1 cup cashews, roasted (I only had 1/3 of a cup and it was totally fine)
1/2 cup celery (I didn’t have this, didn’t miss it)
1 tbsp garlic
1 tbsp nutritional yeast
2 tsp sea salt, or to taste
1 tsp fresh dill (or 1/2 tsp dry)
Pinch of crushed red pepper flakes
black pepper, ground to taste
Nama shoyu, to taste (optional)
1. Add water or stock, cauliflower, onion, celery and garlic to a 3 qt. pot and cook over medium-high heat until all veggies are just soft, approximately 20 minutes, stirring occasionally.
2. Remove from heat, allow to cool 10-15 minutes, place in a blender, add cashews and very carefully blend until smooth (I used my stickblender). Blend in batches, being careful to fill blender only half full. Start with low speed initially, slowly increase speed until desired consistency is reached. Return to pot, add remaining ingredients and stir well.
Jai to the Most High Sunflower Seed Dip
1 cup sunflower seeds
1/4 cup lemon juice, fresh squeezed
1/2 cup filtered water
2 medium sundried tomatoes, soaked in warm water
2 tbsp red bell pepper, diced
1 tbsp green onion, diced
1 tbsp olives, sliced thin
2 tsp fresh basil, minced
2 tsp italian parsley, minced
1 tsp apple cider vinegar
1 tsp Nama shoyu, or to taste
1/2 tsp garlic, minced (optional)
1/4 tsp oregano, fresh minced
1/4 tsp sea salt, or to taste
1/4 tsp black pepper, ground to taste
1. Soak sunflower seeds in water for at least an hour.
2. Soak sundried tomatoes in warm water for 20 minutes. Drain & chop small and place in a large mixing bowl.
3. Place soaked and drained sunflowers seeds, lemon juice, water and garlic in food processor and process until smooth.
4. Place all ingredients in the large bowl and mix well. For best results allow to sit for a few hours before serving.