A snow storm in NYC yesterday and I missed it. I’m SO bummed.
Being in the city when it’s snowing is magical. It gets super quiet – there’s practically no one walking around and the streets are almost empty. It’s like the city goes to sleep.
Luckily, having Trevi makes us get out and experience the peacefulness. And even though neither of us feel like bundling up and bracing the cold, her excitement when her paws hit the snow is worth it. She LOVES the snow. Like I’m not even kidding you, as soon as we let her off leash in the park, she’s like the Tasmanian Devil bombing around trying to dig for sticks and chasing every dog she sees. She’s definitely a winter creature.
Her parents on the other hand? Not so much.
We’d much rather be snuggled on the couch watching a movie and eating a bowl of soup. Or if it’s a Sunday, watching football (and yes, still eating soup).
30-Minute Roasted Garlic Cauliflower ChowderIngredients
- ½ cup raw cashews, soaked for at least 2 hours
- 1 head cauliflower
- 1 small potato
- 1 garlic bulb
- 2 tablespoons oil
- ½ cup Sabra Roasted Garlic Hummus
- ½ cup cooked quinoa
- 2 cups vegetable broth
- 2 cups water (+ more as needed)
- 2 teaspoons miso paste
- 2 teaspoons nutritional yeast (optional)
- Salt + pepper to taste
- Additional garlic if desired
- Add cashews to a bowl, cover with hot water and let soak for at least 2 hours.
- While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1½ tablespoons of oil. Season with salt and pepper.
- Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables.
You can find complete recipes of this 30-Minute Roasted Garlic Cauliflower Chowder in simplyquinoa.com