PRIMARY POTATO SOUP

This blog post was “inspired” by the Presidential Primaries!  My “Primary” Concern is surviving the season in sound mind and body.  So here is my plan:  Eat foods that strengthen and nourish, comfort and satisfy, and as Shakespeare so aptly put it, fortify “against the slings and arrows of outrageous fortune”! What foods are up to that task?—the humble, hearty potato is at the top of my list.  And so I look to the potato as the basis for a delicious, quick and easy soup.  We like ours with sides of Cauliflower Buffalo Wings and Rainbow Slaw. However the Primaries turn out, you will be the winner even if your candidate is not!

POTATO  BROCCOLI SOUP

(From Dr. John and Mary McDougall www.drmcdougall.com).

2 cups frozen hash brown potato chunks (or fresh peeled, cubed potatoes)

3 cups water

1 15-oz can white beans, drained and rinsed

½ cup nutritional yeast flakes

1 teaspoon onion powder

¼ teaspoon garlic powder

2 cups small broccoli florets (fresh or frozen)

Place potatoes and water in large pot.  Cook 10 minutes until tender.  Place in blender  with all remaining ingredients, except broccoli.  Blend until smooth. Return to pot, add broccoli and cook until tender, about 10 more minutes.

(Serves 4)

CAULIFLOWER BUFFALO WINGS

(From THE PREVENT AND REVERSE HEART DISEASE COOKBOOK by Ann Crile Esselstyn and Jane Esselstyn)

1 head cauliflower

1 cup chickpea flour

2 teaspoons garlic powder

1 teaspoon onion powder

¼ teaspoon black pepper

1 cup non-dairy milk

1 ½ cup hot sauce

Line sheet pan with parchment paper

Cut head of cauliflower into bite-size chunks.

In bowl, mix together chickpea flour, garlic powder, onion powder, black pepper and oat milk.  Stir batter so there are no lumps.

Immerse cauliflower pieces into batter so they are well coated, and then place them on the lined pan. Cook at 450 for 18 minutes.

Take pan out of oven and drown cauliflower wings in favorite hot sauce.  Cook another 8 minutes.

Dip hot wings in your choice of fat-free non-dairy dressings.

(Serves 4)

RAINBOW SLAW

Grate 8 cups cabbage of differing colors.  Grate 1 cup carrots. Grate 1 cup radishes. Grate 1 cup thin sliced green onion, 1 cup chopped cilantro (optional).

Dressing

3 tablespoons seasoned rice vinegar

2 tablespoons lemon juice

2 tablespoons Bragg Liquid Aminos (soy sauce)

1 clove garlic minced

1 teaspoon fresh ginger minced

¼ teaspoon cayenne powder

1 10-14 oz pkg. soft tofu

Combine ingredients in blender, mix with vegetables and serve sprinkled with toasted sesame seeds or toasted almonds.

(Serves a crowd)