Roasted garlic scape, potato, cauliflower soup

roasted garlic scape, potato, cauliflower soup with homemade rosemary thyme bread

roasted garlic scape, potato, cauliflower soup with homemade rosemary thyme bread

Last Friday, Little Nettle’s Treeschool was cancelled on account of a bear being in the class space! The PNW is not messing around with its wildlife.

If a bear has gotten into your classroom, perhaps you need this soothing soup, too. Based on Isa Chandra Moskowitz’s super delicious Roasted Potato & Fennel Soup. It’s not at all finicky. Unlike a bear.

roasted garlic scape, potato, cauliflower soup

  • 3 or 4 medium potatoes, cut into 1 inch chunks

  • olive oil

  • about 2 cups garlic scapes (I used four really big scapes, about a foot and a half long each) cut into one inch pieces and leaving the bud intact for garnish

  • 1 head cauliflower, chopped into florets

  • 1 teaspoon salt, divided

  • freshly ground black pepper

  • 2 cups vegetable broth

  • 2 cups plain unsweetened soy milk

Preheat oven to 425 F. Line 2 large rimmed baking sheets with parchment paper.

Toss the potatoes with the olive oil, 1/2 teaspoon salt and some fresh black pepper and place on one of the prepared baking sheets. Roast potatoes for 15 minutes.

While the potatoes are roasting, prep the cauliflower and scapes, toss with olive oil and the rest of the salt. Place on the other prepared baking sheet.

When the potatoes have roasted for 15 minutes, remove from the oven and use a spatula to flip them. Return to the oven and place the cauliflower and scapes in too.

Roast for 10 minutes, then remove the cauliflower and scapes, flip, and return to the oven and roast everything an additional 5 to 10 minutes.

Reserve a few chunks of potato, florets of cauliflower and the scape buds for garnish. Use either an immersion blender to pureé or ladle into a food processor. Process until the soup is just slightly chunky and thin with more soy milk or broth if desired. Garnish with the reserved roasted vegetables and serve!

detail of roasted garlic scape, potato, cauliflower soup with homemade rosemary thyme bread

detail of roasted garlic scape, potato, cauliflower soup with homemade rosemary thyme bread

Puffy naan, saag tofu

Puffy naan, saag tofu

Puffy naan, saag tofu

Little Nettle and I have been upping our flatbread game. While making Vegan Richa’s puffy restaurant style naan we divided the batch: half to hand pat out and half to roll to see how we felt about the difference. It turns out that we prefer the hand patted ones - but the rolled out ones are also amazingly tasty and way faster. Served with Bryant Terry’s brilliant green saag tofu.

Puffy naan, saag tofu close up

Puffy naan, saag tofu close up

(Unicorn food doesn’t have to be sweet - this emerald savory dish is at home in any rainbow.)

Purple sweet potato biscuits

Sweet potato biscuits cooling on parchment paper

Sweet potato biscuits cooling on parchment paper

When Little Nettle was a toddler who refused to sleep past four in the morning, Bake Club was born and one of the first things we made were sweet potato biscuits from Isa Chandra Moskowitz’s Appetite for Reduction. Sweet potato biscuits pretty much became a staple in this house, which is awesome as I am an unabashed fan of both sweet potatoes and biscuits.

Close up of one purple sweet potato biscuit

Close up of one purple sweet potato biscuit

One morning we only had purple sweet potatoes, but we figured we’d give it a go. We were surprised and delighted to discover that the biscuits were not only a beautifully vibrant purple but they were also flecked with a bright turquoise blue throughout! It’s a replicable result: an interaction between the anthocyanin (the purple pigment) and the baking powder. If you want a fun baking science experiment to do with your tiny sous chef - or on your own - this is a good one.

Blueberry-beet waffles

The waffling continues: Little Nettle requested purple waffles, so I roasted up a beet and puréed it with some frozen blueberries.

Extremely promising violet-purple waffle batter

Extremely promising violet-purple waffle batter

The batter was an amazingly intense violet-purple. The waffles themselves a little less so after cooking, but still suitable for unicorn food.

A slightly mauve exterior but a quite purple interior

A slightly mauve exterior but a quite purple interior

I served them with a roasted asparagus tofu Hollandaise, which I don’t have a picture of, but it was a very vibrant meal indeed.

Blueberry-beet waffle topped with vegan butter

Blueberry-beet waffle topped with vegan butter

Calico citrus beet ginger waffles

My sweetheart and Little Nettle got me a waffle maker last Christmas and I’ve been waffling ever since. I got Little Nettle her own copy of Unicorn Food, and these waffles are inspired by the Calico Beet Waffles - you can find the original recipe here.

Calico citrus beet ginger waffles, cooling

Calico citrus beet ginger waffles, cooling

They’re citrusy and sweet and not too earthy; the neon beet color is phenomenal. Next time I might up the beet content, or add blueberries for an even deeper hue.

Close up of calico citrus beet ginger waffles

Close up of calico citrus beet ginger waffles

To freeze, let the waffles cool and separate them, then place them in the freezer, separated by parchment paper. Make sure you lay them flat for easy storage later.

Calico citrus ginger beet waffles ready for freezing

Calico citrus ginger beet waffles ready for freezing

You can pop straight in the toaster or defrost them in the microwave first. Or you can eat them as soon as you make them. What will I waffle next? Green spinach and spirulina waffles?