Marcelle Rogers - A Tasty Vegan Table

Welcome to My Kitchen

Cooking and eating brought our family together each evening, and now brings us together each birthday and each Christmas to share and laugh and live. The plant-based meals we enjoy preparing and eating passes on more than a collection of recipes, they teach the next generation a way to live.

Spicy Cauliflower Soup

Spicy Cauliflower Soup

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Plump white cauliflowers enchased in green leaves are hard to resist at the market during winter. This winter I’ve been buying at least one a week to make my spicy cauliflower soup and admit it’s kind of a favourite. The mild heat from spicy berbere hails from Ethiopia that I’ve adapted by using several of its gentler spices: cumin, coriander and ginger which are easier on gut health and added chilli as an optional spice if IBS isn’t an issue for you.

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Health benefits:

·       Cauliflower is a cruciferous vegetable that is naturally high in fibre and B-vitamins.

·        It provides antioxidants and phytonutrients that can protect against cancer.

·       It contains fibre to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.

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SPICY CAULIFLOWER SOUP

PB, V, DF

Serves 4 mains

1 onion, sliced

1 garlic clove, sliced

1 cauliflower, cut into florets

2 x 400 ml. tins coconut milk

1 cup (250 ml.) vegetable stock

2 tsp (6 g) spice mix - cumin, coriander, chilli, ginger

pinch of sea salt, to taste

Saute the onion and garlic with a little water in a saucepan on medium heat until soft, about 5-8 minutes. Add the rest of the ingredients and bring to the boil, then simmer until the cauliflower is tender for about 10 minutes. Blitz with a stick blender until the lumps are liquid and the soup is smooth and creamy. Serve a swirl of coconut milk.

Butternut Pumpkin Orecchiette

Butternut Pumpkin Orecchiette

Chocolate Strawberry & Cream Cake

Chocolate Strawberry & Cream Cake