Creamy Cauliflower Soup

1 head cauliflower
3 cups water
3 Tbsp nutritional yeast
4 Tbsp miso
3 Tbsp tahini
1 Tbsp soy sauce
2 Tbsp rice vinegar
4 tsp Dijon mustard

-Chop cauliflower into manageable florets.
-Bring a pot of water to the boil and cook cauliflower until tender. (5-7 minutes)
-Remove from the heat and drain in a colander.
-Place water, nutritional yeast, miso, tahini, soy sauce, vinegar, and mustard in the food processer and blend until smooth.
-Add cauliflower to food processor and blend to a cream.
-Heat and serve warm.

(Based on a soup by: http://www.veganuary.com/recipes/creamy-cauliflower-soup/)

Vegan Fried Rice

Rice
5 cups cooked long grain rice

Scrambled Tofu
½ block extra firm tofu, pressed for at least 20 minutes
½ tbsp nutritional yeast
¼ tsp salt
¼ tsp onion powder
¼ tsp freshly ground black pepper
½ tbsp olive oil
2 garlic cloves, julienned

Vegetables
2 tsp olive oil
5 brussel sprouts, cut in 8ths
1 1/2 cups frozen peas and carrots
4 Green onions for garnish (optional)
1 cup bean sprouts (optional)

Sauce
2 tbsp soy sauce
¼ tsp salt
½ tsp freshly ground black pepper
¼ tsp liquid smoke
1/2 tbsp tahini
1 medium garlic clove, minced or grated
½ tsp onion powder
1½ tbsp rice wine vinegar
1 tbsp brown sugar


Scrambled Tofu
-Crumble the pressed tofu in a small bowl.
-Add nutritional yeast, salt, onion powder, and pepper. Mix well and set aside.
Heat the oil in a medium pan over medium heat.
-Add minced garlic and cook for a minute or so, or until the garlic has browned lightly.
-Add tofu mixture and cook for about 5-7 minutes more, stirring often. Remove from pan and set aside.

Sauce
-Whisk together all of the sauce ingredients and set aside.

Putting it all together
-In the same pan that you used to cook your tofu, heat 2 tsp olive oil over medium heat, then add in the carrots, peas, and brussel sprouts.
-Cook for about 5 minutes
-Add rice and sauce, then tofu and chopped green onions.
-Cook for about 5 more minutes