sweet miscellany

Lemongrass & Ginger Cauliflower Soup

January 10, 2022 By Courtney West 2 Comments

The combination of coconut milk, roasted cauliflower, shallots, lime, and lemongrass give this vegan soup recipe a Thai-inspired vibe. It’s comforting, nourishing, and perfect for pairing with your favorite bread!

Sometimes the best recipes are created out of what’s available in the moment. No special shopping or planning, just thinking on the fly and using what I have. This sort of adaptable seasonal cooking wasn’t always easy. But now that I’ve had a lot of practice, it’s simply become the way I approach food: looking to what is seasonally and locally available, then going from there.

So here we are, an impromptu soup recipe that turned out so well I wanted to share it here! It was inspired by a sizable head of cauliflower in the crisper and two giant lemongrass plants in the garden. The combination of coconut milk, roasted cauliflower, shallots, lime, and lemongrass give this vegan soup recipe a Thai-inspired vibe. If you’re a fan of spicy fare, you can adjust the amount of red chili flakes to your liking.

This soup is completely vegan making it the perfect option if you’re participating in Veganuary this month. You can make it more filling by serving it with jasmine rice or bread. You can also double the recipe and freeze half for those weeks when you just can’t muster the energy to meal plan and prep.

Looking more soup recipes? Head here!

Lemongrass & Ginger Cauliflower Soup

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Author: Courtney
Total Time: 50 minutes
Yield: 2–4 servings 1x
Diet: Vegan

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Description

Ingredients

Units Scale

1 can (13.5 fl oz) full fat coconut milk
1 1/2 cups water
3 stalks lemongrass
1 large head of cauliflower, cut into florets
2 tbsp olive oil, divided
sea salt, to taste
1 large shallot, finely chopped
red chili flakes to taste (I used a pinch)
2 cloves of garlic, minced
1-inch piece of fresh ginger root, grated
1 vegan bouillon cube
1 tbsp fresh lime juice, plus more as needed to serve
2 tsp maple syrup or honey
cilantro and roasted peanuts for garnish, optional

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Instructions

Add the coconut milk and water to a stock pot. Using the back of your knife, begin to smash the stalks of lemongrass until they become very fragrant (about 1-2 minutes). Add the smashed lemongrass to the pot with the coconut milk and water. Bring this mixture to a simmer over medium heat. Simmer for 5 minutes, then remove the pot from the heat, cover it, and steep it for 30 minutes.

While the coconut milk and lemongrass is steeping, roast the cauliflower. Pre-heat your oven to 425 degrees. Put the cauliflower florets onto a large baking sheet, drizzle with one tablespoon of the olive oil, and season with a pinch or two of salt. Toss to coat, then arrange the cauliflower into an even layer. Roast the cauliflower at 425 degrees for 20-25 minutes or until it is tender and beginning to caramelize on the edges. Remove it from the oven and set it aside for now.

After 30 minutes have passed, strain the lemongrass from the coconut milk broth. Set the broth aside for now.

Heat a stock pot over medium heat. Once it comes to temperature, add the remaining tablespoon of olive oil. Add the shallot, chili flakes, and a small pinch of salt. Cook, stirring every minute or so, until the shallots have softened and are translucent (about 5-7 minutes). Add the garlic, singer, and the bouillon cube. Cook for an additional 2 minutes, stirring regularly. Carefully pour the coconut milk broth into the pot then add the roasted cauliflower. Bring this mixture up to a simmer once more to heat everything through.

Once it comes to a simmer, remove the soup from the heat then add the lime juice and maple syrup. Using either an immersion blender, or working in batches in an upright blender, blend the soup into a smooth and thick consistency. Serve the soup garnished with lime wedges, fresh cilantro, and chopped roasted peanuts if you like.

Notes

To make a more substantial meal, serve the soup alongside bread or rice. If you don’t have access to lemongrass, you can use lemon balm, lemon verbena, or the peel of a lemon in its place.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: soup

Rosemary Scones with Blood Orange Glaze

December 17, 2021 By Courtney West 3 Comments

Resinous and piney rosemary paired with tart and bright blood orange makes for a delightful gluten free and vegan winter scone! These scones are essentially a holiday-version of my plain gluten free and vegan scones. The inspiration for these came from the garden. I often run my hands through the rosemary each time I’m outside. The scent is so lovely and fresh and grounding. I decided to imbue that feeling into a simple scone. While readying ingredients I spied a lonely leftover blood orange. And here we are!

This is the first bit of holiday baking I’ve been able to do. To be honest it’s been hard to fathom that it’s already December much less almost the end of the year. I wrote in an Instagram post this week that I’m going to prioritize my own self care for the remainder of the year. It’s easy for me to get caught up in needing to feel productive. Which means I forget to balance it out with rest and downtime. Perhaps you’re feeling a similar way? If so, make yourself a batch of these scones to enjoy. Sip a mug of tea or coffee, eat a scone or three or four. Then bask in the stillness and enjoyment of the moment.

Rosemary Scones with Blood Orange Glaze

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Author: Courtney
Total Time: 30-32 minutes
Yield: 12 scones 1x

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Description

Resinous and piney rosemary paired with tart and bright blood orange makes for a delightful gluten free and vegan winter scone! These are perfect for breakfast, brunch, or even as a snack with tea.

Ingredients

Units Scale

240 grams Bob’s Red Mill Gluten Free 1:1 Baking Flour
pinch of sea salt
1 tbsp baking powder
2 tbsp organic cane sugar, plus a bit extra to sprinkle on top
1 tbsp finely chopped fresh rosemary
90 grams cold Miyoko’s Cultured Vegan Butter, cut into cubes
10 grams ground flax seed
50 grams hot water
110 grams cold plant milk of your choice (I used oat for this batch)
10 grams apple cider vinegar
3/4 cup powdered sugar
2–3 tbsp blood orange juice

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Instructions

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.

Combine the ground flax seed and hot water in a small bowl. Mix, then set it aside to thicken for about 10 minutes.

Add the chopped rosemary and sugar to a medium-sized bowl. Rub the chopped rosemary into the sugar with your fingers to help it begin to release it’s flavor. Add the flour, salt, and baking powder to the bowl with the sugar and rosemary. Whisk to combine. Add the cold butter and cut it into the flour until it is roughly the size of peas or a bit smaller. You can do this with a fork or a pastry blender (my personal favorite method).

Mix together the thickened flax mixture, plant milk, and apple cider vinegar in a separate bowl. Add the wet ingredients to the dry and begin to mix with a wooden spoon to bring the dough together. I often bring the last of it together by hand to make sure I incorporate all of the flour. Form the dough into two one-inch thick rounds. They will be roughly four inches in diameter. Wrap the dough in parchment or plastic wrap and set it in the freezer to chill for at least 15 minutes.

Remove the dough rounds from the freezer and set them on your parchment-lined baking sheet. Sprinkle the top of each round with a bit of the cane sugar, then cut it into six equal wedges. Separate the wedges out onto the sheet, making sure to leave a couple of inches between each scone. Bake the scones at 425 degrees for 15-17 minutes or until they have puffed and are just barely beginning to turn golden around the edges. Cool the scones completely before glazing.

To make the glaze, sift the powdered sugar into a bowl. Add 2 tbsp of the blood orange juice to begin with. Whisk it into the powdered sugar to create the glaze. If it seems to thick, add a bit more blood orange juice. You want it to have a thick yet pourable consistency in order to drizzle it over the scones. Drizzle the top of each scone with the glaze, then allow the glaze to set before serving.

For a peek at the scone-making process, watch this video.

Notes

These are best enjoyed the day they are made! Leftovers can be left on a plate in your (turned off and cooled) oven.

Prep Time: 15 minutes
Cook Time: 15-17 minutes