Cashew Cream

1 cup Cashews raw
3/4 cup water

Pour cashews in a container and top with filtered water.  Put in fridge and allow to soak for 8 hours or overnight.  Rinse cashews with cold water then put into Vitamix or high speed blender with 3/4 cup filtered water.  Puree until creamy smooth.  Cream can be used in coffee, soups or sauces.  If you want cashew milk, just add more water.

For "non planners" like me, soak up a few cups of cashews as a time then rinse and strain well.  Pour into a zip lock bag or freeze safe container and take out to puree as needed.  This way you can make the cream/milk on the fly for whatever you are cooking up on a whim.

Veggie Cocktail

Ingredients

• 1 med fresh  tomatoe or 1 cup canned tomatoes
• 1/2 cup (15 g) fresh spinach, washed
• 1/4 cup (25 g)  carrots
• 1 tbsp diced onion
• 1 sprig parsley
• 1  med sweet red
• 1/2 tsp Worcestershire sauce
• 1/8 teaspoon hot sauce, I like Frank 's
• sea salt
• 1 handful ice cubes (or 1 cup veggie broth to turn into a soup)

Throw everything in a high speed blender and puree until creamy smooth.  Looks are deceiving I was not sure it would taste good as it did not look so great, man was I wrong.  My new fav juice that could also pass for a soup if you use less ice or could use veggie broth

Cauliflower Kale Soup

Ingredients
cauliflower, medium head (about 4 cups)
2 cups vegetable broth
3/4 cup almond, coconut, nut or hemp milk
1T coconut oil
1 yellow onion, diced
2 cloves garlic, minced
juice of half a lemon
1 tsp dried parsley
1 Tbs nutritional yeast
1/2 cup of kale
sea salt and pepper to taste

Directions
1. Steam the cauliflower and kale until soft but not mushy. Set aside.
2. Sauté onion and garlic in oil until soft.
3. Combine all ingredients in Vitamix or high speed blender until creamy smooth.

Vegan Pumpkin Soup

Ingredients

• 1 cup (240 ml) chicken  (vegetable broth for vegan)
• 1/4 cup (60 ml) unsweetened coconut milk
• 1 1/2 cups (368 g) canned pumpkin
• 1/2 cup (58 g) sliced onions, sautéed
• 1 1/2 garlic cloves, roasted
• 2 Tablespoons brown sugar
• 1/2 teaspoon paprika (optional)
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon freshly ground nutmeg
• salt and freshly ground black pepper, to taste

Directions

1. Place all ingredients into the Vitamix or high speed blender container in the order listed and secure lid. Blend until super creamy.  If you have a Vitamix it gets super creamy and warm, so yummy!

Garnish with toasted pumpkin seeds.

Super Quick Chickpea-Tomato Soup

Adapted from Kathy Freston

This soup is great warm or cold and is so quick it can be made in under 10 minutes, nice!

Ingredients

• 1 1/2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 1 (14.5-ounce) can crushed or diced tomatoes
• 1 teaspoon ground cumin
• 2 tablespoons fresh lemon juice
• 1 tablespoon grape seed oil
• 1 cup plain unsweetened soy, coconut or almond milk
• salt
• ground cayenne
• 2 tablespoons minced fresh cilantro or parsley

Directions
1. In a high-speed blender or food processor puree  the chickpeas and garlic.
2. Add the tomatoes, cumin, juice, oil, 1/2 cup of the milk, and salt and cayenne and blend until smooth.
3. Add as much of the remaining 1/2 cup of soy milk as needed to achieve desired consistency and blend to incorporate.
4. Either warm up or chill for a few hours in fridge if serving cold.  Top with minced cilantro or parsley

Carrot Mango Soup

Thanks to Alisa Fleming posted at  http://www.godairyfree.org/recipes/soup/carrot-mango-soup-vegan-gluten-free-nut-free-soy-free

• 6 to 7 large carrots, about 2 lbs – organic have the best flavour
• 1 tbsp olive oil
• 1 onion, chopped
• 1 tsp curry powder
• 4 cups chicken broth [Trial vegetable broth for a possible vegan option]
• 1/2 cup orange juice
• 1/2 tsp salt
• 2 large, very ripe mangoes (or 2 cups frozen mango)
• snipped chives or chopped parsley

Peel and coarsely chop carrots. In a large saucepan, heat oil over medium heat. Add onion and curry. Cook , stirring frequently, until onion has softened and mixture is fragrant, about 5 minutes. Add carrots, broth, juice and salt. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are very tender, about 30 mnutes.

Meanwhile, peel and slice mangoes away from stones. Coarsely chop. Puree in a food processor until as smooth as possible. Turn into a small bowl. When carrots are tender, remove from broth and puree in batches using a little broth in saucepan. Stir in mango puree. Heat over medium low heat , uncovered and stirring often, until hot, about 5 minutes. Serve hot or refrigerate and serve cold with a scattering of snipped chives. Soup will keep well, covered and refrigerated for up to 3 days or freeze. Makes 8 cups.

Yummy, Filling, Toe Warming Veggie Soup

Adapted from http://www.eatingwell.com/recipes/veggistrone.html EatingWell:  January/February 2013

This soup is very similar to a soup I used to practically live on years ago.  I used zucchini rather than cauliflower and sometimes threw in some salsa for an extra kick. I like to make a huge pot and eat a bowl before lunch and dinner all week.

10 servings, 2 cups each | Active Time: 1 hour | Total Time: 1 3/4 hours

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped onions (2 medium)
• 2 cups chopped celery (4 medium stalks)
• 1 cup chopped green bell pepper (1 medium)
• 4 cloves garlic, minced
• 3 cups chopped cabbage
• 3 cups chopped cauliflower (about 1/2 medium)
• 2 cups chopped carrots (4 medium)
• 2 cups zucchini (I added as I hate green beans) 
• 8 cups low-sodium vegetable broth or chicken broth
• 2 cups water
• 1 15-ounce can tomato sauce
• 1 14-ounce can diced tomatoes
• 2 cups garbanzo, white,  kidney or pinto beans,boiled
• 1 bay leaf
• 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
• 1/2 cup thinly sliced fresh basil
• 10 tablespoons cashew nut cheese ( or Parmesan cheese)

Preparation

1. Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat. Add onions, celery, bell pepper and garlic; cook, stirring frequently, until softened, 13 to 15 minutes. Add cabbage, cauliflower, carrots; cook, stirring occasionally, until slightly softened, about 10 minutes more.
2. Add broth, water, tomato sauce, tomatoes, beans and bay leaf; cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes. Stir in spinach and simmer for 10 minutes more.
3. Discard the bay leaf. Stir in basil. Top each portion with 1 tablespoon cheese.