Rarebit Soup &
page 90-91 & 260-261 in the book
Cauliflower Rarebit Soup
1 boil cauliflower in stock and water until
2 while cauliflower is boiling, begin making b»chamel sauce.
Heat large saucepan over medium-low heat. Melt butter (do not burn).
Sprinkle flour over butter and stir quickly, allowing mixture to bubble a bit.
Begin adding milk slowly, whisking the entire time until the mixture turns into a thick,
3 add grated Cheddar to sauce; stir until melted. Add
Worcestershire sauce, mustard, and spices, holding off on the salt until the end.
4 when cauliflower is tender, puree in blender or food processor
along with most, but not all, of the liquid it was cooked in. Add pureed cauliflower
to sauce. Season with salt to taste. Adjust thickness of soup with remaining
cauliflower broth. Heat and serve.
1 in a
nonstick skillet or saucepan, saut» carrots, mushrooms, and green onions in a very small
amount of unrefined oil and a little water to keep oil from overheating. Remove from
2 add vegetables to be cooked brown rice and stir. Add cheese,
cottage cheese, seasoned salt to taste, and curry powder (if using) and stir.
3 stir flour into beaten egg. Add rice and vegetable mixture.
4 form mixture into patties with your hands and drop directly into
nonstick skillet brushed with oil. Patties are very fragile in an uncooked state, so
handle them carefully.
5 cook over medium heat for a few minutes on each side, until the patties
turn slightly golden. Serve immediately, or freeze for future use, making sure to
wrap them well to protect against freezer burn.
Return to recipes
- 6 cups cut-up
- 1 2/3 cups vegetable stock
- 2 cups water
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups lowfat milk or soy milk
- 2 cups grated sharp
- 1 tablespoon Worcestershire sauce
- 1 tablespoon spicy mustard
- 1 1/2 teaspoons curry powder
- 1 teaspoon paprika
- 2 dashes cayenne
- 1 cup shredded carrots
- 1 1/2 cups finely chopped mushrooms
- 1/2 cup chopped green onions
- Unrefined oil
- 2 cups cooked brown rice
- 1 cup grated Cheddar cheese
- 1/2 cup cottage cheese (optional)
- Vega-sal, Spike, or favorite brand seasoned salt
- Curry powder (optional)
- 1 1/2 tablespoons whole wheat or white flour
- 1 egg, beaten
- 1 to 2 tablespoons extra-virgin olive oil