Veggie Yogi

Food, health and prosperity for the body

Cauliflower – Cottage Cheese Salad

Cauliflower-Cottage Cheese Salad

This is a salad my friend Kate brought recently to a potluck. At first I thought it an odd combination–cauliflower and cottage cheese. It certainly didn’t look spectacular since it was all white! But when I tried it I discovered that it is quite tasty. Not only that, but it is also healthy and provides a good dose of protein. So I set out to make it myself and added some peppers, snap peas and carrots to give it a little color and some added interest.

The end result–a tasty salad that makes a nice light meal. Thanks Kate for the great idea!!

Here’s what you’ll need:
1/2 head of cauliflower
1/2 red bell pepper
1/2 yellow or orange bell pepper
Handful of snap peas
Handful of grated carrot
1 24 oz. container fat-free or low-fat cottage cheese

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Cut all veggies into bite-sized pieces and mix together in a large bowl.

Cut all veggies into bite-sized pieces and mix together in a large bowl.

Stir in the cottage cheese.

Stir in the cottage cheese.

Cauliflower-Cottage Cheese Salad

Serve in a nice bright colored bowl!

Thai Curry-Vegetable-Tofu Noodle Soup

Thai Curry-Vegetable-Tofu Noodle Soup

Here’s a delicious, heart-warming soup that’s filled with good-for-you veggies and will fill you up. It is so thick it’s almost a stew. If you don’t like a super thick soup, simply reduce the noodles and veggies.

My husband and I often go out for Thai food, and I always feel guilty because I know their food is filled with lots of yummy and not so good for you things like coconut milk. My hope is to learn to create some of the things we love at home without the guilt-filled ingredients. So that’s what I’ve attempted to do with this soup.

This soup is adapted from Lindsay’s recipe for Red Curry Noodle Soup on The Kitchen Operas. I’ve replaced the coconut milk with almond milk, added more veggies and tofu, and upped the curry paste just a little! 🙂 I used leeks instead of shallots.

I also did some research before I made it. I had always heard and was even told in a class my doctor sent me to on reducing cholesterol, that coconut was to be avoided. It seems though that there is a lot of controversy as to whether that is true and some actually claim coconut milk is beneficial to cholesterol ratings even though it is super-high in fat. There apparently hasn’t been enough research done to know for sure. So now that I am totally confused, I am still going to use almond milk instead of coconut milk since it is definitely proven to reduce cholesterol, and I’m going to leave in the coconut oil which apparently can also improve your cholesterol levels. The result I think is a guilt-free and delicious Thai soup!

Makes approx. 9 servings

Here’s what you’ll need:
4 tbsp coconut oil
2 tbsp grated fresh ginger
2 chopped leeks
1 orange bell pepper cut into bit sized pieces
1 red bell pepper cut into bite sized pieces
1 1/2 cups grated carrot
2 lbs cubed firm tofu
2 cups cauliflower and broccoli florets
2 cups snap peas
Handful of fresh spinach
5 tbsp red curry paste
4 cups of almond milk
4 cups vegetable stock
2 cups water
2 tbsp tamari
1 12 oz package fresh rice noodles

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Heat the coconut oil, ginger and leeks in a large pot on medium low heat for 5-10 minutes.

Heat the coconut oil, ginger and leeks in a large pot on medium low heat for 5-10 minutes.

Add the red peppers, snap peas, cauliflower, broccoli, carrots and curry paste. Mix everything together and cook on medium high heat for approx 10 minutes.

Add the red peppers, snap peas, cauliflower, broccoli, carrots and curry paste. Mix everything together and cook on medium high heat for approx 10 minutes.

Add the almond milk, vegetable stock, water and tamari. Stir and cook on medium high until vegetables are desired tenderness - approx 30 minutes.

Add the almond milk, vegetable stock, water and tamari. Stir and cook on medium high until vegetables are desired tenderness.

Add the noodles and tofu and cook for about 5 minutes.

Add the noodles and tofu and cook for a few more minutes.

Finally stir in the spinach.

Finally stir in the spinach.

Enjoy a Thai Treat without the Guilt!

Enjoy–a Thai treat without the guilt!

Cauliflower-Potato-Leak-Avocado Soup

Cauliflower-Potato-Leek-Avacado Soup

OMG – when I ate this soup I could actually feel the healing effects on my body! I felt rejuvenated! I have to be totally honest though–this soup may not be for everybody. Two of my advisors–my husband and my friend Kate both told me they thought it was bland. So maybe you have to be a die-hard vegetarian who likes to eat healthy to enjoy this, I’m not sure. But I like it so much that I am posting it against their advice.

I found it to be really tasty. The avocado adds a really unique flavor and makes it very smooth and creamy, and it provides a dose of protein. The potatoes give it a little extra substance. I have eaten this soup several times since I made it, and each time it just feels super-healthy–like it has healing qualities. It also freezes just fine.

So perhaps there is a reason why it tastes like a healing soup. Here are a few of the facts:

  • Cauliflower is high in antioxidants, has anti-inflamatory properties and can be good for diseases like arthritis and for cardiovascular health. It also contains a whole host of vitamins with a variety of benefits.
  • Potatoes are a good source of vitamin B6, vitamin C, copper, potassium, manganese, and dietary fiber. Vitamin B6 provides benefit to brain cell and nervous system activity, cardiovascular and cancer protection.
  • Leeks are a good source of vitamins C and K and also have been shown in studies to significantly reduce cholesterol levels! They also likely bring many of the same health benefits as onions and garlic although not a lot of research has been done on this.
  • Avocado is a superfood and provides a bunch of health benefits despite it’s bad rap as being high in fat. In fact, the fat contained in avocado provides significant health benefits. Avocados have been shown to promote heart-health, have anti-inflammatory benefits, promote cardiovascular health, blood-sugar regulation, and anti-cancer benefits.

Sources: Superfoods, The Healthiest Foods on the Planet, whfoods.org, 5 Health Benefits of Cauliflower

This recipe was adapted from Cat’s recipe on Things My Belly Likes and a recipe from the Savvy Vegetarian. If you make it, do let me know what you think! Is it bland like Kate and my husband say, or delicious and rejuvenating as I claim?

Makes approx. 7-8 servings

Here’s what you’ll need:

1 full cauliflower broken into florets
1 chopped leak
4 medium potatoes
4 cups low sodium vegetable broth
3 cups water
1 tsp fresh ground ginger
1 tsp corriander
1/4 tsp cumin
1/8 tsp tumeric

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Place all ingredients except avocado in a large pot. Bring to a boil. Then let simmer for approx 25 minutes or until vegetables are soft.

Place all ingredients except avocado in a large pot. Bring to a boil. Then let simmer for approx 25 minutes or until vegetables are soft.

Once the vegetables are soft use a hand blender to desired consistency.

Once the vegetables are soft use a hand blender to desired consistency.

Add avocado.

Add avocado and blend in with hand blender.

Cauliflower-Potato-Leek-Avacado Soup

Eat and be healed! 🙂

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