1 – Head of Organic Cauliflower, Chopped
1 – Yellow Onion, Chopped
1 – Clove of Garlic, Chopped
1/8 tsp Cayenne Pepper
2 – Large Portabello Mushroom Caps
1 – Bunch of Asparagus
2 – Tbsp Olive Oil
3 cups of Vegetable Broth
3 tbsp Real Butter
Salt and Pepper to Taste
Preheat oven to 350 degrees.
In a saucepan, combine cauliflower, onion, garlic and vegetable broth.
Bring to a boil and cook until cauliflower is tender.
Meanwhile, place Mushrooms in a non stick pan and bake for 20 minutes cap side down with a 1/2 tbsp butter in each cap.
When Cauliflower is tender pour contents of saucepan into a blender. Add 2 tbsp butter, cayenne pepper, salt and pepper and blend until smooth and creamy. (adjust salt and pepper to your liking). Set aside.
Over medium heat sautee the asparagus tips until tender crisp in olive oil.
Remove Mushroom Caps from the oven, top with the cauliflower Bechamel sauce.
Arrange Asparagus on top and sprinkle with Ceyenne or JuvaSpice* for garnish.
PDF Portabello Mushroom Steaks
2 – medium red or yellow onions, chopped
3 – tablespoons of real butter, melted
8 – medium-sized zucchini, sliced
3 cups of vegetable broth.
1 cup cashew milk or coconut milk
1/2 tsp Himalayan pink salt
1/8 tsp ground nutmeg
1/8 tsp black pepper
A pinch cayenne pepper
Sauté the onions in butter in a large sauce pan on medium heat until tender.
And zucchini and vegetable broth; and stir well.
Bring to boiling them cover, reduce heat and simmer for 15 to 20 minutes or until the zucchini is tender.
Remove from heat. Pour the contents into a blender and purée.
Return the Puritan mixture into the sauce pan.
Add the cashew or coconut milk along with the salt nut Meg and peppers and continue to cook until heated through.
* optionally you can use 3 cups of chicken broth instead of the vegetable broth. You can also substitute a half a cup of half-and-half for the one cup of cashew or coconut milk.
If so desired you can add cheese for garnish.
Printable PDF Summer Zucchini Soup