This delicate, tummy-warming soup makes a lovely starter course for a formal holiday soirée.
- 6 cups broccoli florets
- 1 clove garlic, chopped
- 2 cups cold nondairy milk, plus more as needed
- 1 teaspoon organic tamari (to taste)
- ¼ teaspoon sea salt
- 1 teaspoon all-purpose seasoning
- Dash cayenne pepper
- Freshly ground pepper
- Place broccoli in steamer and steam over medium-low heat about 7 minutes or until it is crisp tender.
- Put the steamed broccoli, garlic, nondairy milk, tamari, salt, seasoning, cayenne and pepper into a blender and process on LOW until smooth, making sure to leave air space at top of blender to allow for steam to escape.
- If the soup is too thick, add more nondairy milk, 2 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.
- Put the soup in to a medium soup pot and cook until heated through, stirring often. Add more nondairy milk, if needed, if soup is too thick. Serve immediately in deep soup bowls with whole grain crackers or crusty bread on the side.
Grandma made a buttery version of these cookies every holiday and now my Mom has followed suit. At holiday time I used to sneak these cookies off of the dessert tray, even before dinner was served! This jazzy nondairy version is every bit as good as Grandmas’…and no one will EVER know it’s vegan!
- 1 cup homemade oat flour (SEE NOTE 1)
- 1/2 cup ground walnuts (SEE NOTE 2)
- 2 tablespoons vegan confectioner’s sugar
- 6 tablespoons cold vegan margarine
- 1 teaspoon vanilla
- 2 to 2 ½ teaspoons cold nondairy milk
- ½ cup confectioner’s sugar
- Preheat the oven to 350 degrees F. Line a large cookie sheet with unbleached parchment paper.
- Put the oat flour, walnuts and 2 tablespoons sugar in to a medium mixing bowl. Whisk together. Add the cold margarine and vanilla. Combine using a dough blender or large fork. Add the cold nondairy milk 1 teaspoon at a time, until the mixture becomes the consistency of soft dough.
- Form into a log. Put the dough log in the refrigerator and chill for 20 to 30 minutes, or until almost firm to the touch.
- Slice into 1/4 inch slices. Place on the cookie sheet and form each cookie into a crescent shape. Bake for 7 minutes, then turn the heat down to 300 degrees F. Bake 10 to 12 minutes more, or until slightly golden around the edges.
- Meanwhile, pour the confectioner’s sugar into a medium size bowl.
- Remove the cookies from the oven, cool 4 minutes, then roll each cookie in additional confectioner’s sugar. Place on a pretty serving tray.
- Store leftover cookies covered in the refrigerator.
NOTE 1: To make oat flour, place 1 ½ cups rolled oats in a blender and process until consistency of coarse crumbs. Proceed with recipe as directed.
NOTE 2: For ground walnuts, place 3/4 cups chopped walnuts into a blender and process until consistency of coarse crumbs. Proceed with recipe as directed.
If the words “raw food” sound harsh to you, you probably have not yet been introduced to Arnold Kauffman. Bursting with positive energy, Arnold, who runs a raw food cafe called “Arnold’s Way” in Lansdale, PA, has devoted over a decade to the raw food way of life and has inspired many others to follow in his footsteps. His colorful array of smoothies, pies, souls, and pizzas reveal the variety of delicious foods that can be made from natural, vegetarian ingredients – without any cooking at all. WHYY’s Friday Arts meets with Arnold as he explains the logic behind the diet and its numerous health benefits.
- 2 Bananas
- 1 Apple
- 1 Pear
- 1 oz Dates (optional)
- 3-4 leaves of greens
- 16 oz of water
- Mix in a blender