homemade

Cheddar Buffalo Cauliflower Soup

Ingredients
1 large head cauliflower, cut into small florets (5-6 cups)
2 tablespoons olive oil, divided
Freshly ground salt and pepper
1 head of garlic
1 medium yellow onion, diced
3 cups vegetable broth
½ teaspoon salt, to taste
Freshly ground black pepper
¼ to ⅓ cups buffalo sauce
4 oz cheddar cheese, shredded
To garnish:
Extra shredded cheddar on top
1 to 2 scallions, sliced
Chopped chives
Buffalo sauce, for drizzling
Blue cheese crumbles (optional)

Instructions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cook the veggies: Add cauliflower florets to the pan, drizzle with 1 to 2 tablespoons of olive oil and season generously with salt and pepper; toss to combine. For the garlic: peel and discard the outer papery layers of the whole garlic head. Leave the skins intact of the individual cloves.
Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed.
Place garlic in a medium piece of foil and drizzle the top of the garlic with olive oil then loosely wrap in the foil and place on the pan with the cauliflower.
Roast cauliflower and garlic for 30-35 minutes, flipping halfway through, until cauliflower is nice and golden, tender and caramelized.
Cook the onion: While the cauliflower is cooking, add 1 tablespoon olive oil to a pot and place over medium heat.
Once oil is hot, add diced onion and saute for 5-7 minutes until onion is translucent.
Blend the soup: In a large blender add the onion, roasted cauliflower, roasted garlic, broth, salt and pepper. Blend until smooth, about 1 minute, then add back to the pot and place over medium heat.
Tip for the garlic: allow it to cool enough to touch then simply squeeze out the roasted garlic from the skin.
Finish it off: Bring soup to a light simmer over medium-low heat, then stir in 2 or 3 tablespoons buffalo sauce and cheddar cheese.
Simmer for 5 to 10 minutes, taste and add more buffalo sauce if you want to kick it up.
Buffalo sauces can vary in spice and flavor so start small and increase to suit your preferences.
Garnish extra grated sharp cheddar cheese, scallions, chives and a drizzle of buffalo sauce.
Serve with crusty toasted sourdough or your favorite bread of choice

Ambitious Kitchen

Chick pea, beetroot, and feta salad

Ingredients:
1x 400g tin chickpeas, drained
300g cooked beetroot, cubed (I used pickled beets here)
1/2 large cucumber, cubed
150g feta, cubed
1 red onion, chopped or shallot
30g dill, chopped
40ml olive oil
Juice of a lemon
Salt and pepper
Optional: Israeli couscous or other pasta/gain

In a large bowl, combine all the ingredients. Season with salt and freshly ground black pepper. Dress with olive oil and freshly squeezed lemon juice.
@gayanefood

Cannelli beans in tomato sauce

Ingredients:
2 punnets of cherry tomatoes, I used yellow and red
1/2 a red onion or 1 whole shallot
4 cloves of garlic
2 tins of cannellini beans
Basil or other fresh herbs (thyme pictured)
Pine nuts
Soft cheese, I prefer goat here

Method:
Dice the onion and slice the garlic. Halve the tomatoes.
Heat oil in a large pan and fry off the onion for 5 minutes.
Add the garlic and as soon as it starts to colour add the tomatoes.
Once they start to break down add just a little splash of water to keep it juicy.
When they are nice and saucy get a stick blender and blend until roughly smooth.
Drain the cannellini beans and add them in.
Simmer for a couple minutes and then serve with lashings of olive oil, basil and pine nuts and cheese
Serve hot with good crusty bread!
@natsnourishments

Broccoli Cheddar Orzo

INGREDIENTS
1 tablespoon vegan butter
1 medium onion diced
 3 cloves minced garlic
 ½ cup shredded carrots
½ teaspoon salt
¼ teaspoon freshly ground black pepper
 ¼ teaspoon paprika
 1 cup uncooked orzo
2 cups vegetable broth
½ teaspoon dijon mustard
 ½ cup non-dairy milk unsweetened (like soy or almond) 
 2 heaping cups broccoli florets cut into smaller pieces
 1 cup vegan shredded cheddar I used Violife (melts well)
 ¼ cup vegan parmesan shreds- plus more for topping I used Follow Your Heart. Don’t used grated parmesan. 
*sub regular dairy products if not vegan
INSTRUCTIONS 
In a medium or large pot, begin heating vegan butter over medium heat.
Add in diced onion and sauté until softened and slightly browned (6-8 minutes).
Add in your minced garlic, carrots, and salt and spices. Cook for 2-3 minutes.
Pour in your orzo and vegetable broth. Add in the dijon mustard.
Bring to a boil then lower heat, cover, and simmer for 5 minutes.
Add in the milk and broccoli florets. Stir until combined. Cover for another 4-5 minutes until broccoli is cooked through.
Stir in the vegan cheddar shreds and parm until it is melty and creamy.
Enjoy right away. Feel free to sprinkle some freshly ground pepper on top and/or nutritional yeast.

Naturallie Plant Based

Sun-dried Tomato and Spinach Orzo


Add 650g of cherry tomato’s to a pan with plenty of oil and salt and roast or fry until softened and juicy.
Add 250g of orzo and 400ml of stock and cover and boil for 12 minutes.
Remove from the heat and add 1 tosp of sun dried tomato paste and 2 tosp of vegan cream cheese and stir well.
Add a large handful of spinach and cover to let it wilt.
Plate up with creamy coconut yogurt (*sub parmesan) and top with a dressing consisting of 1 tosp olive oil, 1 tsp Sun-dried tomato paste and chopped thyme and parsley.
Add toasted walnuts and serve.

@veganexplorergirl

Roasted Feta Soup

Ingredients
1 medium butternut squash (about 2 1/2 pounds), or 2 pounds pre-cut squash
1/2 bulb garlic, bottom half only
1/3 cup extra-virgin olive oil, divided
1/4 teaspoon kosher salt
4 sprigs fresh thyme, plus leaves for garnish
1(8-ounce) @athenosfeta chunk
1 (32-ounce) box vegetable broth (4 cups)
2 tablespoons honey
1 tablespoon balsamic vinegar
Toasted pepitas and red pepper flakes, for serving

Heat oven to 400°F. Peel and seed squash and cut into 1-inch cubes. Drizzle with most of the oil, season with salt, and toss to coat. Nestle feta chunk into the squash, making sure it touches the bottom of the pot. Nestle bulb of garlic (cut side down) alongside it. Scatter thyme sprigs on top and drizzle with remaining oil.
Bake, covered, until squash is very tender and feta is very soft (both should smoosh super easily when pressed with a spoon — this is essential to a creamy soup!), 55 to 60 minutes.
Remove pot from oven; discard thyme sprigs. Remove roasted garlic bulb and carefully squeeze cloves into pot.
Add veggie broth (start with less if you’re using a smaller squash), honey, and vinegar, which I added to the original recipe. Use a stand blender or immersion blender to blend until smooth. Taste and season with more salt as needed.
Garnish with toasted pepitas, fresh thyme leaves, and red pepper flakes, if desired.

@graceelkus

Sweetcorn Soup

Ingredients:
500g sweetcorn (frozen or canned is fine)
1/2 a white onion or whole shallot
4 cloves of garlic
500ml veg stock (more or less depending on how thick you like it)
1 tin of cannellini beans
Chives to serve

Method:
Fry the sweetcorn in olive oil until caramelised around the edges, remove a few for garnish later. Add in sliced onion and garlic and sweat down until soft. Pour in the veg stock to deglaze the bottom of the pan. Drain cannellini beans and set a few aside to crisp up in a pan or airfryer for garnish, get the rest in a blender. Blend with the sweetcorn stock mixture until smoothish. Pour into a bowl and top with the leftover sweetcorn, crispy beans and chives

@natsnourishments