Creamy Curry Cauliflower soup video

My Friend Suzi and I made a cooking show video so she could practice her video skills and I could practice my teaching people how to cook skills in anticipation of some up coming cooking tutoring.

Suzi did an awesome job. She even captured the sizzling sounds.

It's pretty long, like real cooking show length. If you really don't need instruction in how to make vegan creamy curry cauliflower soup and a grilled tofu, strawberry and spinach salad skip to the last minute or so which features Ella giving a teething biscuit the business. It's awesome.

Here's the recipe measurements for the soup:

I head of cauliflower
2 russet potatoes (peeled and diced)
1 lg onion (diced)
1 lg carrot (peeled and diced)
4 cloves garlic (minced)
6 cups of broth or water
2 Tbsp canola oil
1/2 cup nutritional yeast
1-2 Tbsp madras curry powder
1 tsp cumin
big pinches of salt to taste
black pepper, fresh cracked if you've got it
2 Tbsp flour slurried in 1/2 cup of water
1 recipe cashew cream ( 1 cup of cashews blenderized with a garlic clove, lemon juice, salt and 1 cup of water)
fresh parsley and olive oil for garnishing.

watch the video for instructions.

beefy seitan and broccoli

In Chicago we have a dearth of faux meat Asian cuisine, which is a staple of the vegetarian diet in other cities. There is "Alice and Friends" a fantastic spot run by a cult in Edgewater, but it's a long drive and a difficult place to park. So the other night craving Chinese food we created this. It's super easy and authentic tasting if not the real thing. Here's how you can do it to:

Beefy Seitan and Broccoli

4 servings beefy seitan cut thinly (store bought or homemade)
2 cups of brocoli florets
lots of yummy brown rice
1.5 Tbs of cornstarch
salt and pepper
2 Tbs minced Garlic
Vegetable oil

Sauce:
1/4 cup soy sauce
2 Tbsp vegan brown sugar
1tsp mustard
1 Tbsp rice wine vinegar
1 tsp sesame oil
chili oil to taste
Combine all of the above and stir until homogenized.

1/4 cup water
2 tsp of cornstarch (create a slurry with the water)
Add the cornstarch slurry to the above sauce


Toss seitan in cornstarch and salt and pepper. Saute coated seitan until browned (5 minutes) Remove from the pan and keep covered in foil. Using the same wok or saute pan Saute broccoli in vegetable oil with minced garlic and 1 tablespoon of water for 2-3 minutes or until it turns bright green and begins to become tender. Stir the seitan. Reduce heat to simmer and add the sauce you lovingly prepared. Allow the sauce to thicken (2-3 minutes) and serve over brown rice.