Monthly Archives: May 2013

Thai-Spiced Cream of Broccoli Soup

Just like its cousin, this is a quick to prepare soup that tastes decadent and fuels your body with cancer fighting cruciferous vegetables.  Unlike its cousin, this soup has a distinct thai flavor and heat.  Yum!  One can of (BPA free!) beans such as garbanzo or cannellini, or quinoa,  would be a nice addition if you would like to add some texture and more staying power to this soup, but we enjoyed it as it is written.

Serves 4 as a main dish (about 2 large bowls each)

1 onion, diced

3 cloves garlic, minced

5 oz carrot, chopped

1 T ginger

1 rounded T red curry paste

1/2 tsp curry powder

1/8 tsp red pepper flakes (for a hotter soup, add more.  I was serving a preschooler!)

1 can regular coconut milk

4 cups water

2 lbs broccoli florets

black pepper to taste


In a large soup pot over medium heat, water sauté the onion until translucent.  Add the garlic and carrots, sauté about 5 minutes.  Add the ginger, red curry paste, curry powder, and red pepper.  Saute one more minute.  Add the water, broth and coconut milk.  Raise heat and bring to a boil.  Add broccoli, lower heat, cover and simmer until broccoli is bright green and soft.  Blend until smooth in batches.  Add freshly ground pepper to taste.


Vegan Creamy, Cream of Broccoli Soup

I love the richness, the creaminess, the texture, everything about this soup.  It’s just beautiful in every way!

Serves 4 as a meal (about 2 large bowls each)


2 onions, diced

2 celery stalks, chopped

5 oz carrots, chopped

1 parsnip, chopped

3 cloves garlic, minced

2 lbs broccoli florets

6 cups broth

6 cups water

1/2 tsp red pepper flakes

1/2 tsp each oregano and dill

black pepper, to taste

1 1/2 cups cashews blended with 1 cup water until smooth cream is formed



In a large soup pot over medium heat, water sautee the onion until translucent.  Add celery, parsnip, carrots and garlic, sautee about 5 minutes.  Add the broth and water, raise heat and bring to a boil.  Add broccoli, red pepper, oregano and dill.  Cover and simmer until broccoli is bright green and soft (just a few minutes!).  Blend, in batches, until smooth.  Stir in cashew cream and black pepper to taste.


Cabbage Salad with Marinated Tofu and Peanut Dressing

I love this cabbage salad and make it on an almost weekly basis.  Sometimes I add cucumber (scrape the seeds first so it won’t make the salad too watery) or extra peppers or just do a green and red cabbage and skip the napa.  A bit of basil mixed into the salad changes the flavor a bit, too, if you are in the mood.

I add a lot of tofu to this salad.  My son eats more than his fair share and my husband and I love it too, so we are always fighting over who gets the last piece!

The peanut dressing is a favorite of my son, he loves for me to add it to his lunchbox with a bunch of veggies for him to dip in it.



  • 5 oz daikon radish, julienned
  • 10 oz carrots, julienned
  • 1 red pepper, thinly sliced
  • 1 1/2 lbs shredded napa cabbage
  • 1 lb shredded green cabbage
  • 1 1/2 lbs shredded red cabbage
  • 8 green onions, chopped
  • 1-2 bunches cilantro, chopped (depending on how much you love it)

Toss ingredients together in bowl.  Add tofu and dressing.  Garnish with unhulled sesame seeds or peanuts if desired.

Peanut Dressing:

  • 1 1/4 cup peanut butter
  • 3/4 c water
  • 5 dates
  • 2 Tbs reduced sodium tamari
  • 2 Tbs minced ginger
  • 4 cloves garlic
  • 1/2 tsp red pepper flakes

Blend ingredients until smooth.

Marinated, baked tofu

  • 3 14oz containers of extra firm water packed (non-GMO) tofu
  • 1/2 cup reduced sodium tamari
  • 1/2 cup water
  • 1.5 Tbs minced garlic
  • 1.5 Tbs minced ginger
  • 1/4 tsp red pepper flakes, optional, for added heat

Drain and press tofu by placing it on a cutting board with paper towels underneath and on top.  Weight the tofu with another cutting board or baking pan and a couple cans or jars.  Press for 30 minutes.

Slice each block of tofu into four pieces and place back in packaging.

Mix the tamari, water, garlic and ginger (and optional red pepper) together and pour evenly over tofu.

Marinate for 6 hours or overnight. Flip tofu if desired so color from marinade is even throughout (this is not necessary, though).

Drain tofu and place on parchment-lined baking sheet.  Bake at 400° F for 25 minutes.  Cut into smaller squares and mix it into the salad while it is still warm (it is also good cold, but I love it warm in the salad).