Cauliflower Soup with Cashew Cream and Spinach Garlic Pesto

I just received Heidi Swanson’s new cookbook “Super Natural Everyday,” in the mail. I pre-ordered this cookbook months ago, and was so excited when it arrived! Look for many upcoming posts about “Everyday.”

Meanwhile, I’ve still been making my way through her first cookbook, “Super Natural Cooking.” The above soup has three simple steps – the basic cauliflower soup, with onions and vegetable stock, the cashew cream (really a cinch to make with a food processor) and the pesto (the same – a cinch!). All together, this soup is AMAZING. Really. And chock-full of vitamin C. I had both leftover cashew cream and pesto, which I ate later in the week on some whole-wheat pasta. Delicious.

Tempeh sandwich with sprouts and avocado

It started at as a tempeh BLT, but I couldn’t find any decent tomatoes (no surprise). And then I didn’t have any lettuce, but I did have some lovely sprouts, and a perfectly ripe avocado. And a whole wheat english muffin and some olive oil mayonnaise. So I marinated the tempeh in some “smoky” sauce with a dash of whisky, soy, garlic and steak sauce, fried it up, mashed the whole thing together, and loved every little bit of it.