curried cauliflower soup/Szechwan Eggplant

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Oct o8

Curried Cauliflower Soup

This is one of my favorite creamy fall soups.

Preparation Time: 15 minutesCooking Time: 20 minutesServings: 6

4 ¼ cups water1 onion, chopped1 teaspoon minced garlic2 tablespoons soy sauce2 teaspoons ground cumin2 teaspoons ground coriander1 teaspoon curry powderDash cayenne pepper2 cups chopped cauliflower1 cup silken tofu1 tablespoon lemon juice¼ cup fresh chopped cilantro

Place ¼ cup of the water in a large soup pot. Add the onion and garlic and cook, stirring occasionally for 5 minutes. Stir in the soy sauce, cumin, coriander, curry powder and cayenne. Add the remaining water, the cauliflower and the tofu. Bring to a boil, reduce heat, cover and cook for 10 minutes until cauliflower is tender. Puree in batches in a blender and return to a pan. Add lemon juice and cilantro. Heat through and serve.

Szechwan Eggplant

My garden is also overflowing with eggplant this year and although eggplant is not one of ’s favorite foods, I did find a few simple ways to prepare it that he would eat. This is one of the best.

Preparation Time: 10 minutesCooking Time: 30-40 minutesServings: 6

2 medium eggplants1 ¾ cups water2 tablespoons soy sauce1 tablespoon grated ginger1 tablespoon cornstarch2 green onions, chopped¼ to ½ teaspoon red pepper flakes

Preheat oven to 400 degrees.

Slice eggplant into ½ inch slices. Place on a non-stick baking sheet and bake for 10 minutes. Remove from oven and set aside. Reduce oven heat to 350 degrees.

Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil, stirring constantly until mixture thickens and clears. Remove from heat and set aside.

Place the eggplant in a 9x12 inch baking dish, overlapping slices as necessary. Pour the sauce over the eggplant and bake for 20-30 minutes until eggplant is very tender.