Masala Cauliflower Soup

As winter's chill begins to mellow, we move into kapha season, a time characterized by cool, moist weather. We are especially prone to feelings of sluggishness and lethargy this time of year. This soup helps to balance the energies of the season.

Prep time: 10m | Cook time: 45m | Serves 4–6

Ingredients:

1 large head of cauliflower, cut into florets
1 onion, chopped
2 teaspoons olive oil
4 cups vegetable broth or water
1 cup cashews, soaked and drained
3/4 teaspoon garam masala*
1 teaspoon salt

Preheat oven to 400 degrees.

Place cauliflower and onion in a large mixing bowl and add the oil. Stir to coat vegetables with oil, then place the vegetables on a large baking sheet in a single layer. Roast vegetables for 20–25 minutes, or until edges are lightly browned, flipping once about halfway through.

Place roasted vegetables in a medium pot, along with broth/water, cashews and garam masala. Bring soup to a boil over high heat, then simmer for about 5 minutes or until cauliflower is very tender. Use an immersion blender to puree the soup until it is very smooth (or carefully puree in batches in a conventional blender). 

Return the pot to the stove over low heat. Stir in salt and cook for 5–10 minutes to allow flavors to meld. Serve immediately or refrigerate and reheat individual servings.

* Garam masala is an Indian spice blend that is full of warming spices that are perfect for the spring season. It can easily be found in many grocery stores, at Indian markets or online.

Beet, Kale and Pomegranate Salad

This salad has been a huge hit at many of my retreats this fall, and was so frequently requested that I've decided to share it here. If pomegranates are not in season, you can omit them or use dried cranberries in their place to maintain a sweet-and-sour kick.

¼ c. balsamic vinegar
2 T. Dijon mustard
1 t. salt
¼ c. olive oil
1 bunch curly green kale, de-ribbed and cut into thin ribbons
¼ c. walnuts, chopped coarsely
2 pounds red beets, peeled and shredded
½ c. pomegranate arils (what are commonly called seeds)

Whisk together vinegar, mustard and salt in a small bowl. Slowly drizzle in olive oil, whisking constantly, until dressing is emulsified.

Place prepared kale in a large bowl and pour dressing over it. Use your hands to massage the dressing into the kale until it becomes noticeably softer. Let kale marinate for 20-30 minutes.

While kale marinates, toast walnuts in a pre-heated 350-degree oven for 4-5 minutes, until fragrant and slightly darker. Remove from oven and set aside to cool.

Add beets, pomegranate arils and toasted walnuts to the kale and stir well. Serve immediately or refrigerate until ready to serve. 

Roasted Chestnut and Mushroom Stuffing

This is a healthier, vegan version of a stuffing my grandmother would make. You can easily make it gluten-free by using GF bread or packaged GF stuffing cubes. If you are new to roasting chestnuts, you can easily learn the process online, e.g., in this illustrated guide. It's also possible to buy roasted and peeled chestnuts in packages if you're short on time, but I encourage you to learn the process as you'll have access to a delicious snack all winter long.

1/4 cup olive oil
2 cups celery, chopped
1 cup onion, diced
~1 lb. assorted mushrooms, sliced
5-6 cups stale bread (cubed) or packaged stuffing cubes
3 cups vegetable broth (or more for a wetter stuffing)
1 cup roasted and peeled chestnuts, quartered
2 teaspoons fresh sage, finely chopped (substitute dried if needed)
1 handful flat-leaf parsley leaves, chopped
1/4 t. black pepper
1/2 t. salt

Preheat oven to 350 degrees. Lightly oil a 9x13” baking dish.

In a large skillet, heat olive oil over medium heat, and cook onion until it begins to soften and turn translucent. Add celery and cook 1-2 minutes, then add mushrooms and sage and cook until they soften and begin to shrink.

In a large bowl, combine cooked veggies with all remaining ingredients, being sure to stir well so all bread cubes get moistened. You may add more or less of the broth, depending on whether you want a wetter or drier stuffing. 

Arrange stuffing evenly in the baking dish, and bake for approximately 1 hour. Cover with foil if it begins to dry out or is browning too fast. Keep covered until ready to serve.

Mung Bean, Tahini and Dill Soup

As we move into vata season, simple soups and stews are some of the most nourishing foods we can choose, and are especially beneficial for evenings where we have dinner a bit on the later side. If you've been on a retreat with me this year, chances are you've had this soup. I absolutely fell in love with it after stumbling upon it on A Brown Table. The creator of this stellar foodie site, Nik Sharma, has given me permission to share my adaptation of the recipe here and I hope you'll enjoy it as much as I have. The mung beans in this dish are detoxifying, while tahini adds rejuvenative qualities to the this easy soup, which is a meal in itself.

2 Tablespoons ghee (or coconut oil for vegan option)
2-3 cloves garlic, finely minced
1/4 teaspoon dried red chile flakes (I like using Aleppo chile)
Pinch of hing (asafoetida), optional
2 cups split yellow mung beans (moong dal), rinsed and drained*
6 cups vegetable broth or water
2 Tablespoons tahini
1/3 c. chopped dill, plus extra for garnish
Juice of one lime
1 teaspoon salt

Heat ghee in a soup pot over medium-high flame. Add the garlic and chile flakes, along with the hing (if using), and stir constantly for about 30-45 seconds, or until fragrant. Add the drained mung beans and vegetable broth. Bring to a boil, then reduce heat to a low simmer.  Cook soup 30-40 minutes, until beans are soft and soup is starting to thicken, stirring occasionally. You can add a bit more water if needed if the soup gets thicker than you desire.

Stir in the tahini, dill, lime juice and salt. Cook another 5 minutes, then taste and adjust salt if needed. Serve individual portions topped with extra chopped dill.

* Note: The consistency of the soup will not be correct if you use whole green mung beans.