Golden Curry Cauliflower Soup (recipe amount on right serves 40)
1 large head cauliflower ~6 heads cauliflower
1 Tblsp coconut oil ~ 6 Tblsp grapeseed oil
1 med onion, diced (about 1 cup) ~ 6 onions
2 lg carrots, peeled and diced (about 1 cup) ~ 12 carrots
2 cloves garlic, peeled and smashed ~12 garlic
2 c vegetable broth ~12 c veg broth
1 c water ~ 6c water
1 tsp salt ~3 Tblsp salt
½ tsp gr pepper ~1 Tblsp pepper
1 tsp curry powder ~3 Tblsp curry powder
½ c canned coconut milk ~3c coconut milk
Wash and core cauliflower, then coarsely chop. Set aside.
Heat a large, deep pot over med-hi heat and add the coconut oil or grapeseed oil. When the oil is melted, add onions, carrots and garlic. Stir w a wooden spoon and cook until they’re soft and golden, about 5 min. Add the chopped cauliflower and cook until beginning to brown, about another 5 min.Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 min.
Puree the vegetables and broth in a blender or food processor. Be careful! Do this in batches and fill the canister only halfway, holding a towel over the lid while you puree. Hot soup expands in the canister and can spurt out if you’re not vigilant. When cooking the large batch, I divided it into 3 smaller pots and used my hand blender. It worked well.
Pour the puree back into the soup pot, then add the salt, pepper and coconut milk. Stir to combine and cook over medium heat until heated through. Serve immediately with garnishes or store covered in the refrigerator. To reheat, warm the soup gently over medium low heat until bubbly.
Garnishes include—chopped parsley and chopped walnuts
Toasted, slivered almonds and ghee
GF Fruit Muffins
1 c sorghum flour
1c white rice flour
1 c tapioca flour
1 c organic coarse sugar
1 Tblsp baking soda
¼ tsp salt
1 tsp santan gum
Mix above together
3/4 c melted earth balance or margarine or butter
1 1/3 c plain yogurt or buttermilk
2/3 c applesauce
2 tsp grated lemon zest
stir above mixture into flour mixture
1 c blueberries or raspberries or rhubarb
Add the fruit into the above mixture until evenly distributed.
Filled greased or paper-lined muffin cups level with rim. Sprinkle with coarse sugar if desired.
Bake at 365 degrees farenheit for 25-30 min until muffins are lightly browned and set.
GF and Dairy Free Carrot Muffins
Use the same flour mix as above recipe, measuring out 2 c (store the remainder in a glass jar until next time)
2 tsp cinnamon
2 tsp baking soda
Mix the above together
2 c grated carrot
1 c maple syrup or to taste
pour syrup over top of grated carrot and mix until evenly coated
optional ½ c ea of chopped walnuts, raisins, coconut
1 c canola oil or sunflower oil or coconut oil
Beat these two ingred’s together until pale yellow ( I use a hand blender)
Following the first two lists being stirred together, stir the oil and egg mixture in until just moistened.
Bake 20 min at 350 degrees farenheit.