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dairy free

Turmeric Slow Cooked Oats


Turmeric Slow Cooked Oats

There's no better way to fight the cold weather than to start your day off with a warm bowl of oatmeal! Try this seasonal version with persimmons, pumpkin seeds and anti-inflammatory turmeric. TURMERIC SLOW COOKED OATS


  • 3 cups water (or a mix of water and milk)
  • 1 cup steel-cut oats
  • 1 Tbsp coconut oil
  • 1 tsp of ground turmeric
  • Pinch of salt

Directions: Pour the water into a saucepan and bring it to a boil over high heat. Then stir in the oats and the salt and stir.

Return the water to a rolling boil (this should only take a few seconds, then reduce heat to low.

Let the oats simmer for anywhere from 20 to 30 minutes, stirring occasionally and scraping the bottom of the pan. Cook until the oats are very tender and the oatmeal is as creamy as you like it (longer cooking will make thicker oatmeal). Once cooked, stir in 1 tablespoon of coconut oil

Remember your oats are a vessel for superfoods! Limit your bowl of oats to 1-1.5 cups and then boost the dish with lots of goodness like: ground flax or chia seeds, hemp hearts, nuts, seeds, seasonal fruit.

** Protein boost! Add 1 egg directly into the oats in the last 5 minutes of cooking. This will add 6 grams of protein to your breakfast and give it a custard like texture. **

Serve immediately or refrigerate for 1 week: The oats are ready to eat immediately. You can also let the oats cool and then store them in an airtight container in the fridge for up to a week. The oats will thicken in the fridge; stir a little milk or water into them when reheating to loosen.

The Skinny: In a world of Paleo & Atkin lovers, oatmeal has gotten a bad rap. I blame this on the "over-sugerfication" of our breakfast cereals. At it's heart, cereals are hearty whole grain that offers fiber, protein and vitamins B & iron. To reclaim your oatmeal you need to think outside the box. Breakfast cereals can be made with any whole grain (think quinoa, amaranth, buckwheat, etc.), and should be seen as a vessel for superfoods (not sugar). Load your oatmeal with as many superfoods as you can: Think flax or chia seeds; hemp hearts; raw nuts and seeds; anti-inflammatory spices like turmeric or ginger; eggs for protein; coconut or MCT oil for good fats; etc., etc, etc...

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Pear Spiced Protein Muffins


Pear Spiced Protein Muffins

I usually drag my feet/ never get around to adding the recipes that you all ask for.But 'tis the season for sharing (and for baking!) So if we treat, make it a wholesome treat!

To me the perfect muffin has the following components: 1) Packed with secret super-foods 2) Minimal and natural sugar 3) High in protein 4) Contains fresh fruit 5) An interesting texture

I put this little combination together while doing the unspeakable: mixing and matching baking recipes. And guess what? It was a major win! It's super flavorful, has unexpected crunch and enough protein that you can actually eat it for breakfast without feeling guilty. Not to mention it filled my house with an incredible holiday scent.

Please be brave to substitute ingredients within their types (but not their amounts.) That means if I suggest amaranth (and you say "what the heck is amaranth?"), but have another similar grain like millet or rye flakes, then go for it! If I suggest pumpkin seeds (because they are packed with Vitamin A and Zinc for immunity), but you'd rather have a seasonal hazelnut, be my guest!

Being brave in our cooking allows us to take ownership with what we do, and learn to fall in love with healthy food. My ultimate goal for you this winter is to remove the struggle from your relationship with health and replace it instead with enjoyment. Hense, healthy holiday muffins.


Pear Spiced Protein Muffins

Ingredients 3/4 cup dried amaranth or millet or rye flakes 1 cup gluten-free flour (I use Wholesome Chow High Protein Baking/ Pancake mix because of its high protein content + it's gluten-free. But I'd also suggest the Thomas Keller GF flour mix) 1/2 cup additional gluten-free flour (coconut flour, spelt, rye) If you are not GF, feel free to add whole-wheat pastry flour 2 tsp cream of tartar (optional) 3/4 tsp baking soda 2 tsp baking powder 1/2 tsp ground cardamom 1/2 tsp ground nutmeg (freshly grated preferred) 3/4 tsp kosher salt 1 cup of grated firm pear (aprox 1-2) 3/4 cup natural cane sugar (tubinado), honey or maple syrup (you can also can sub loosely packed dates) 6 Tbs coconut oil 1 cup yogurt, Kefir or coconut milk OR *gasp*, coconut milk eggnog (serious yum / slightly less healthy due to sugar content) 2 large eggs beaten 1 1/2 tsp pure vanilla extract 1 cup toasted pumpkin seeds

*Notes: 1) Chose the firmest pears you can and save the grating until the last possible moment to keep them from going brown. 2) I highly suggest the naughty addition of vegan eggnog, but be sure to minimize your sugar to 1/2> cup if you do. 3) This recipe makes approximately 12 standard muffins


Preheat oven to 425.

Mix dry ingredients in a bowl. Set aside - Raw amaranth, flours, cream of tartar, baking soda, baking powder, salt, cardamom, nutmeg

Add sugar to a large bowl then melt coconut oil. Spoon tablespoons into the sugar and mix well. Then whisk in milk of choice, beaten eggs and vanilla. Lastly, grate 1 cup of fresh pear and then fold in gently. Be careful not to over mix.

Meanwhile, lightly toast your pumpkin seeds using the same coconut oil pan. Toast for 1-2 mins shaking often.

Mix in 1/2 the toasted pumpkin seeds to your mix. Reserve the 2nd half as a topper for each muffin.

Oil your muffin tin with coconut oil and fill the cups almost the top. Sprinkle each muffin with the remaining pumpkin seeds.

Put the muffins into the oven and immediately turn temperature down to 375. Bake for 22-27 minutes or until golden brown and feel firm to the touch. Or use the handy tooth pick trick: poke it in the middle, if it comes out clean it is ready. We all know that one, right?

When the muffins are ready, pull them from the oven and let them cool for 10 minutes. They will keep for 2 days if you store them in an airtight container or they freeze beautifully!

I like to serve these muffins with my immunity Rose Hip Jam so that I boost my health and lower my guilt, because I want to enjoy every fruit of my labor.


In case you're wondering about my flour choice, here is a great high protein mix!

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Quintessential California Prawn Salad


Quintessential California Prawn Salad

This simple salad is a personal favorite when I’m low on time and energy. And, depending on your personal preference, it can be made even easier with a few cheat-items! In all it’s glory, the from-scratch recipe is as follows: Ginger Turmeric Vinaigrette This is a great dressing to kick start your week and detox from the wildness of the weekend; turmeric is a natural detoxifier and anti-inflammatory that will help to clear your liver of toxins and raw garlic is an antimicrobial good for immune boosting and blood purifying.

½ shallot, diced 2-3 tbs apple cider vinegar ¼ cup olive oil ½ tsp ground turmeric ½ tsp fresh ginger, chopped finely 1 tsp honey 1 tsp lemon juice Pinch of salt Pepper to taste

Combine the dressing ingredients and shake aggressively to emulsify.

** This is an easy way to boost your salad any day of the week – feel free to make leftovers, they only get better with time! **

For the Salad: 10 frozen, raw WILD shrimp 2 cloves garlic, minced ½ loose cup parsley, chopped ½ -1 avocado, cubed 1 grapefruit (or your favorite citrus), supremed Baby spinach, wild arugula, shredded kale (aka your favorite salad greens) Seasonal option: ½ a head of raw fennel bulb, sliced very thin adds a fresh California bite to this dish! Salt and pepper to taste

Pull the shrimp out of the freezer and soak in room temperature water to defrost. This can be done while you’re getting ready to go out or just winding down after a long day. Takes about 10 minutes. Once defrosted, begin by taking the shell off the shrimp and throwing away.

Next, heat 1 Tbs good olive or coconut oil over medium to low heat in a sauté pan and add your minced garlic. Once softened, add the shrimp and cook until just pink.

*Pro Tip* - for perfect shrimp cook shrimp "low and slow" only flipping once. Be careful not to overcook – good quality shrimp is okay to eat a little bit underdone so don’t worry about undercooking, just try to avoid the rubbery texture of overcooked seafood.

*Pro Tip #2* If the weather permits, take this party outside! BBQing your shrimp will add a flavorful smoke to the dish.

Remove the cooked shrimp from the pan, toss with parsley, salt and pepper and set aside.

While your shrimp are cooking, you can prepare your salad. Toss the greens, avocado chunks and citrus supremes with your turmeric dressing and add the shrimp on top.

That’s it. Easy.

If, however, you don’t have the time (or perhaps the culinary inclination), this recipe can be even further simplified by using a store bought dressing. Just be sure to choose a bottled dressing that uses real olive oil – it will make all the difference. My personal favorite for jarred dressing are the Bragg Brand vinaigrettes.

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They call me Miss Bi-Bim-Bastic


They call me Miss Bi-Bim-Bastic

Korean food is my is my weakness: spicy meats, fermented ban chan, and that smokey hair smell that does not wash out for weeks.  I love it all, but could do with a little less greasy. So as you can imagine, I do a fair amount of research/ reading/ kitchen tinkering on Korean home cooking. Vegetarian Bim Bim Bop is a fantastic and easy recipe to spice up your weeknight's. Use the quinoa/ greens as a base and get creative with your favorite toppings.  I have shared with you a few of my favorite toppings, but any veggie sautéed with a little fresh ginger and garlic will go beautifully.

Weeknight Bi Bim Bop

Serves 2


2 cups cooked quinoa

6 cups mixed greens, baby spinach or arugula.

6-12 Shitake mushrooms

1 Japanese eggplant

3-5 radishes radishes

Favorite greens

6 cherry tomatoes

1/2 avocado

Kimchee (store bought or homemade no MSG.)

2 eggs

1/2 cup rice vinegar or distilled white vinegar

Fresh garlic

Fresh ginger

1 Tbs sesame oil

2 Tbs olive oil

1 Tbs. Soy sauce, tamari or Braggs Amino Acids

Cook your quinoa using the 2:1 ratio: 2 cups water for every one cup quinoa. It cooks just like rice in about 15 minutes. If you'd like to soak your grains before hand, adjust your ratio to 1:1.

While your quinoa cooks, use the time to prepare each topping.  It is best done consecutively, using the same pan. This will allow you to tweak the flavor on each topping while, moving quickly through the process.

*Thinly slice the radishes and add them to  1/2 cup hot water, 1/2 cup rice vinegar for a quick pickle. Marinate them for 15 mins. Sprinkle with black sesame seeds when serving.

*Roast the Eggplant in an oven at 400.  Slice eggplant in half and then cut diagonal slices into the flesh of each half. Sprinkle with 1 tsp of sesame oil and salt and pepper. Roast for aprox 30 mins.

* Saute the shitake mushrooms with 1 tsp sesame oil,  1 tsp of freshly chopped ginger and 1 tsp of freshly chopped garlic. Remove and set aside.

* Add 1 Tbs sliced onions to the same pan and cook until soft. Then add your chopped greens, stir briefly, then add 2 Tbs water.   Cover with a lid and cook for 2 more mins. Remove, drizzle with 1 tsp of rice vinegar. and set aside. Remove any extra liquid left in pan.

* Now is your chance to add your favorite veggie.  Slice it and throw it in the pan with 1 tsp of soy sauce. Zucchini, carrots, bell peppers, sweet potato would all be great toppings.

When the quinoa is ready, you are set to assemble your Bi Bim Bop.  Using two bowls for serving, add 1 cups of quinoa and 1-3 cups of salad greens side by side in each bowl. Top the quinoa/ greens base with small piles of your many, prepared toppings.  Add prepared kimchee, and an option for Nori (seaweed) sheets. For an extra protein boost (6 grams in 1 egg) and Bi Bim Bop authenticity, fry or poach an egg (using no more than 1/2 tsp oil) and place it in the center of your masterpiece.

잘 먹겠습니다

(bon appétit)

The Skinny

Variety is the spice of life! The more variety you have in your daily vegetables, the more nutrients you're getting in your diet. Each vegetable offers a unique and important vitamin or mineral. For example: radishes contain high levels of folic acid and vitamin C, making them great for your skin and powerful cancer fighters; Shitake mushrooms are the king of the medicinal mushroom world. They contain all the B-vitamins and many trace minerals such as manganese, selenium and zinc. They are best known for their strong immune boosting properties and cardiovascular support. Eggplant, while sometimes controversial as a member of the nightshade family (best avoided for people with arthritis), has strong levels of the antioxidant nasunin which can protect the cells from oxidative damage. Etc.....

The bottom line is, eating a rainbow of veggies with bring you greater health.  Rather then relaying on multivitamins, first aim to meet your daily nutrient requirements from a full dose of colorful vegetables.

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Zucchini & Potato Gratin with Cashew Cream


Zucchini & Potato Gratin with Cashew Cream

Zucchini & Potato Gratin with Cashew Cream

One of the challenges of turning a dish healthy is how to replace dairy. I'm always looking to replace saturated fats with something that still tastes rich and creamy. Behold cashew cream! This magical trick takes raw cashews and turns them into a cream that will enhance almost any dish, sweet or savory.

The key to making good cashew cream is to soak the cashews thoroughly beforehand; this will make for easy blending. It’s also essential to use raw cashews, as roasted ones won’t boast the same neutral flavor or blend up as well. Depending on how much water you add, it can be quite thick — like the texture of ricotta — or thin enough to resemble heavy cream. It demands very little effort — all you need is a food processor or a high-speed blender — and it’s incredibly versatile. Add a little maple syrup, and it becomes a sweet dessert cream. Add some miso or salt and a touch of lemon, and the cream (or crème, if you want to be fancy) turns savory. Mix in lemon juice, some sea salt, and a little Dijon mustard and you've got a vegan alfredo. Add some cocoa powder and vanilla, and you've made a vegan ganache. Your cream will last at least four days in the fridge, and can be frozen as well. Curious about what to do with cashew cream, other than simply eating it with a spoon? Here are a few of my favorite applications:

Zucchini & Potato Gratin with Cashew Cream

Serves six

INGREDIENTS 2 medium yellow squash, about 1/2 pound 4 small to medium red potatoes, about 1 pound 3 tablespoons olive oil 1/2 cup of cashew cream Salt and freshly ground black pepper 1/4 cup coconut milk 1 tablespoon thinly sliced basil, thyme leaves

1/2 Tbs of rosemary

Cashew Cream

1 cup raw cashews

½ cup water

Juice of 1 lemon

Splash of Apple Cider Vinegar

1/2 tsp sea salt


To begin, soak your cashews in a bowl of water in the fridge overnight, then drain and rinse. To make your cashew cream, place all ingredients in a blender and blend at high-speed until smooth and creamy.  Your cashew cream can be stored in the fridge for up to four days.

To make your gratin, Preheat oven to 400°F.

Lightly grease a casserole dish with a drizzle of olive oil.

Next, use a mandoline (or a sharp knife) to slice the squash and potatoes into very, very thin slices, 1/8-inch or less.

Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl, add the chopped rosemary.

Now you are going to build your gratin by layering the squash, potatoes and cashew cream in your dish. Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them, just spread evenly — then season with salt and pepper. Top that layer with half of your cashew cream. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the cashew cream. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper. Pour the coconut milk over the entire dish.

Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns.

Scatter on the fresh basil or thyme before serving.

Serve with a big green salad!

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Artichoke Benedict with Garlic Cashew Cream Hollandaise


Artichoke Benedict with Garlic Cashew Cream Hollandaise

Artichokes are beautiful vegetables that should be eaten whenever possible. They are rich and flavorful in the springtime and will turn any meal into a special occasion. So why not  marry them to the coveted brunch menu and place them atop the much revered Benedict?Behold the Veggie Eggs Benedict. While not entirely vegan (due to the protein rich egg), this towering pile of exquisite vegetables is topped with a cashew cream and roasted garlic hollandaise sauce, 100% butter (and guilt) free. With such delicious and indulgent flavors this recipe begs the question: Why not have artichokes for breakfast everyday?

While this recipe has a seemingly long list of instructions, most are simply a detailed expression of basic cooking skills. Once you have mastered the art of the poached egg and have learned to clean an artichoke properly, you will be able to add this exceptional recipe to your cooking tool repertoire and easily impress the breakfast crowd at any given moment.


2 artichokes, outer leaves removed

1 medium sweet potato, scrubbed

1 sweet yellow onion, chopped into rings

2-4 eggs

**Cashew Cream Hollandaise**

½ cup raw cashews, soaked overnight (or a minimum of 2 hours)

1 clove garlic, roasted

4 Tbs. lemon juice

1 Tbs. nutritional yeast

½ tsp. finely ground sea salt

⅛ tsp. cayenne pepper

⅛ tsp. turmeric powder

1/8 tsp of smoked paprika

1 tsp. of apple cider vinegar (plus more for poaching)

1 Tbs. water

5 Tbs. extra-virgin olive oil (plus more for cooking)


Begin by soaking your cashews. Cover in water and set in the refrigerator for at least two hours. The longer you soak, the creamier your sauce will be. Overnight is ideal.

Cook and clean your artichokes

In a stock pot filled ¼ with water, steam the artichoke for 50 mins or until you can easily pull the leaves from the stalk.

To clean your artichokes, you will first need to fill a large bowl with ice, water and 1 lemon cut in half, squeezed and added to the water with peel on. This will be your artichoke bath and will help keep their color.

First peel the outer layer of the stalk with a vegetable peeler (many people waste this delicious part of the artichoke, but it tastes as good as the heart).

Next, start pulling away the tough outer leaves working, around the artichoke, until you reach the tender inner leaves. Exactly how many leaves you remove is something learned with experience, but don't be surprised if you pull 1/3 of the leaves off. (Put these leaves aside as they can be steamed along with the heart or used later to make an artichoke stock.)

Trim the tip of the artichokes, cutting about 1” of the tip off the remaining leaves, and then slice the artichoke in half, lengthwise. Place the first half into the ice bath, then,  using a knife, cut out the inner fuzz of the other half, ensuring that all of the fuzz has been removed. Do the same with the second half. Slice the cleaned heart into 6” lengthwise pieces and keep warm in the steamer until you are ready to plate the benedict.

Cook your veggies

Preheat the oven to 350.

Slice your yellow onion into rings and cook it in a big pan with 1 Tbs. olive oil. Cook on low for 30 mins, stirring frequently, or until the onions start to caramelize and turn soft and sweet.

Slice your sweet potatoes into small disks and place on a baking sheet. Sprinkle with olive oil, salt, fresh pepper and 1 Tsp. of smoked paprika. Cook for 20-30 minutes, removing once potatoes are soft.

Add a garlic head to the oven for roasting. Slice the top off the entire head, exposing the tops of each garlic clove. In a piece of aluminum foil large enough to wrap the garlic in, set in in the center and drizzle with a little olive oil and a pinch of salt. Bring the foil up around the sides and close at the top. Place that in the over with the potatoes and roast for 30 minutes.

Make your secret sauce

Once your cashews have been soaked, you can make your hollandaise. Add 1/2 cup soaked cashews, 4 cloves of roasted garlic, 4 Tbs. of lemon (or to taste), 1 Tbs. nutritional yeast, ½ tsp. sea salt, ⅛ tsp. cayenne pepper, ⅛ tsp. turmeric powder, 1/8 tsp. of smoked paprika, and 1 tsp. apple cider vinegar (also to taste.) Blend on high for one minute, then check the consistency. If you find it needs to be thinned out you can add water 1 tsp. at a time until it is to your preferred consistency. Taste and adjust sweet/tartness with lemon juice or apple cider vinegar.

Once everything is prepped you are ready to poach your eggs. Simmer them in a shallow pan with a tablespoon of vinegar to hold them together. For a more in-depth look at poaching the perfect egg check out my tutorial.

While your eggs are poaching, assemble your vegetable tower. Timing is key to eggs benedict, so you make sure you are prepped and ready to plate with the vegetable base built and sauce in hand.

On a plate create a small stack of sweet potatoes in the center and surround it with sliced artichoke hearts. Place your poached egg in the center and drizzle hollandaise on top. Add a pinch of caramelized onions and a dash of smoked paprika and serve immediately.

The Skinny

The humble artichoke offers a bounty of flavor and nutrition. Artichokes contain more antioxidants than any other vegetable and are widely used by herbalists for cancer treatment and prevention. They are known to lower your bad cholesterol levels by boosting bile production and promote liver detoxification. Best of all: they are the unsung hero of the hangover cure. Thanks to their positive effects on the liver, many people swear by artichokes as a hangover treatment. Instead of the hair of the dog, try the leaves of an artichoke.

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Deceptively Creamy Broccoli Soup


Deceptively Creamy Broccoli Soup

The C.S.A Challenge, Part 1 I have finally done it! With a little nudge from a Living Social Deal, I signed up for my first ever C.S.A box. These Farm-Fresh-To-You delivery boxes are great on so many levels, as they promote local and seasonal ingredients, AND encourage you to try cooking with vegetables out of your box (heh.)

Bright and 6:00am early this morning, on my way to teach a bootcamp, I was surprised to find sitting on my doorstep (open for the world sample from), the newly arrived C.S.A box.  I am embarrassed to admit as a Nutritionist, that it has taken me this long to sign up.  But the time is right! These days I am working/eating at home more often and have the time to truly commit 100% to the C.S.A challenge.

So I'd like to share my journey with you, as I delve into the depths of "the box" and together we will face all the challenges the veggies have to offer.  Because I imagine, like me, many of you might be sitting at home, hesitant, non-committal and wondering what would you do with all those veggies? Let's find out.

Box Contents

1 bu Beets 1 bu Carrots 1 bu Leeks 1lb Summer Squash 1 pt Blueberries 8 ct Black Plums 1 Cantaloupe 2 ct Cucumbers 2 ct Green Bell Pepper 2 ct Broccoli 1 bu Green Leafy Lettuce


C.S.A Endeavor #1: Not-So-Creamy-Broccoli Soup

I currently have so much broccoli I can not close my vegetable drawers. I've been wondering: realistically, how much broccoli can two people eat? Well it turns out, that when cooked down and blended,  a lot!

I scoured my favorite cookbooks/journals for broccoli soup recipes, but all I found was

cream-heavy variations.

So then I turned to some

healthy blogs

and found many bland, vegan varieties. Something in between will suit my tastes best.  Lots of flavor without the junk.

The recipe I concocted is a classic broccoli soup meets nutritional boosters dish. I've added tofu for protein, and although that might seem scary to a few of you, the result is a creamy, full body soup. As some of you may know there is a controversy surrounding soy products.  One of the main issues is that soy does not contain a whole protein, so it can be difficult for the body to process. However, as demonstrated for centuries in the Asian diet, when combined with other proteins ( ie: fish or chicken broth), it becomes a whole and lean source of protein.

Secondly I've added nutritional yeast. Nutritional yeast is a nutrient dense super food, packed FULL of B vitamins and happens to have a very cheesy flavor ( of course, dairy free.) I did use chicken broth to 'up' the protein, but feel free to go with vegetable broth if you prefer the dish vegan. So without further ado...

Leandra's C.S.Awesome Broccoli Soup


1 pound of broccoli (stems included)

2 leeks

4 cloves garlic

1/4 white onion

2-3 Tbs olive oil

4 small red potatoes (optional)

1/2 container of tofu

1/2 cup nutritional yeast

4 cups of chicken broth (Proud to say, I used home-made)

salt, fresh pepper and cayenne (to taste)


Heat 2 Tbs olive oil in a large pot. Chop the leeks (excluding most of the green tops), dice 3 garlic cloves, and thinly slice the potatoes. Add all to the heated oil and cook about 5-10 minutes until the leeks begin to caramelize. Lightly season with salt and pepper.  Then add 2 cups of chicken broth.  As this cooks continue to scrape the bottom of the pan to include the sticking bits. Once the chicken broth is added, cook until the potatoes soften (aprox. 10-20 mins.)

Meanwhile chop the broccoli (including the sweet stems!) in to large florets.  Remember, all of this will be blended later so the size is not important for the outcome. (But remember: slicing all your veggies approximately the same size helps them to cook at a more even pace. ) Once the potatoes are 85% cooked, add the broccoli to the pot and pour in the remaining two cups of chicken stock.Bring to a simmer and cook approximately 10 minutes, letting the broccoli cook until al dente.


While the broccoli cooks put your tofu, white onion, remaining garlic clove and nutritional yeast into the food processor. Season with 1 tsp of salt and of pepper. Add a little of the soup liquid if    needed to help blend smoothly.  Blend until creamy. When the broccoli is cooked, add the "creamy" tofu mixture into the soup. Mix together.

Then in small batches, transfer the veggies and a little broth into the food processor and blend until smooth. Once blended add it back to the soup and continue until all veggies have been blended smooth. Season with salt and pepper and cayenne to taste.  Cook another 5 minutes to blend the flavors.

The soup can be served with a dollop of Greek yogurt and a sprinkling of nutritional yeast and ground pepper.

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