Creamy curried cauliflower soup, baked tofu and apple crumble

by fitsomah

3 Comments

  1. fitsomah

    Cauliflower soup
    – 1 head cauliflower (2 pounds)
    – ¼ cup extra-virgin olive oil, divided, plus extra for serving
    – 1 leek, white and light green part only, halved lengthwise, sliced thin, and washed thoroughly
    – 1 small onion, halved and sliced thin
    – 1½ teaspoons table salt
    – 1½ tablespoons grated fresh ginger
    – 1 tablespoon curry powder
    – 4½ cups water
    – ½ cup canned coconut milk
    – 1 tablespoon lime juice
    – 2 scallions, sliced thin on bias

    Apple crumble
    – 4 pounds Golden Delicious apples, peeled, cored, and cut into ¾-inch pieces
    – 2 tablespoons packed brown sugar, plus ½ cup packed (3½ ounces)
    – 2 tablespoons lemon juice
    – ¾ teaspoon ground cinnamon
    – ½ teaspoon table salt, divided
    – 1 cup (5 ounces) all-purpose flour
    – ½ cup sliced almonds, chopped fine
    – 6 tablespoons refined coconut oil
    – 2 teaspoons vanilla extract
    – 2 teaspoons water

  2. Prudent_Artichoke455

    the apple crumble as part of meal prep is a move. i never think to prep dessert but it would make the week way better