Soup! Vegan Cauliflower "Buffalo Wings"

I love Sriracha...  I just discovered my deep love for it this year.  I know it's been around for a long time, but sometimes I'm late to the party. Better late than never is all I can say!

I found this recipe pretty much as soon as it came out and I KNEW I needed to make it. I actually followed the recipe pretty closely and that never happens.  (I added some more smoked paprika.)  Full credit to Kitchen Treaty for the recipe. I'm just posting it here in case the Internet goes down or something.


1 medium yellow onion, diced (about 2 cups)
2 medium carrots, diced
2 medium stalks celery, diced
2 medium cloves garlic, minced
2 teaspoon smoked paprika
1 teaspoon sea salt
1/4 teaspoon black pepper (or to taste)
 6 cups low-sodium vegetable broth
4 cups cauliflower florets, cut into 1/2-inch pieces
3 medium Yukon Gold potatoes (about 1 pound), cut into 1/2 inch cubes
2 tablespoons Sriracha
1 cup unsweetened (home made) almond milk

I put everything in the soup pan except the paprika, sriracha and almond milk. I let it all cook for about 30 minutes.  I pulled out about 1/2 of the soup and blended it (I need to get an immersion blender!).  I poured in about 2 cups of almond milk and 2 tablespoons of our sriracha sauce.  Next time I'll start with just one tablespoon--it was a little spicy for the girls--tasty but spicy!

I'll definitely make the soup again.  We made the oven broiled bread, too, and the girls loved it! Yum!  A fun night and yummy dinner.  (Kira took charge and made the bread--she followed the directions on the other page.)

I took no pictures.  I was too busy eating! Go look at the pictures on Kitchen Treaty's page.

Scrambling

Sunday we were scrambling to get done everything! We woke up late (sleeping in is nice!), but then I was a little overwhelmed. We still managed to do pretty much everything on my list of things to do including put of the Christmas tree, make cookies, and make a yummy dinner! 

As I said, we scrambled all day--right through dinner!

Those aren't eggs! 

 

What I used:

2 boxes firm tofu
2 tsp curry powder
1 tsp tumeric
3/4 tsp sea salt
1 clove garlic, minced (could be more if you like garlic)
3 roma tomatoes, diced
1 bag of organic spinach leaves
a little olive oil in the pan

Here's what you do:  Press the tofu as best you can to drain.  I only had two plates for pressing.  (I'm totally thinking about adding a tofu press to my Christmas list!) Mix in the curry and tumeric spices (careful, they can stain) until it is the uniform color of scrambled eggs!  (Note, I used my RED spatula for stirring in a glass bowl to avoid staining.)  Set aside.  Saute garlic, then add the tofu, then tomatoes and finally spinach. Make sure everything is cooked the way you like it before you add the spinach.  Add a sprinkle of black pepper if you like. 

Two of the three girls liked this.  Kira ate it without the tomatoes and spinach, and Nat ate it with the tomatoes and a little spinach.  They both liked it on toast like an egg sandwich.  Tia tried it, but didn't love it.

The inspiration for this recipe, and almost all of the ingredients and instructions came from:
http://emilysegal.blogspot.com/2009/12/day-18-sand-yoga-babies.html

Next time I make it, I'll play around with adding more and different veggies.