Creamy Faux Cheesy Sauce

This post is definitely going to need some creative cleaning up, but I wanted to share the recipe for anyone who wants to try it.

 1 cup raw cashews, soaked for 4 hours.  Set aside.

1 medium head cauliflower, cut into florets
1-2 carrots, depending on desired color of finished sauce, peeled and diced
1/2 tsp. garlic powder
1 tsp. salt
2-3 cups water or vegetable or chicken stock
Combine cauliflower, carrots, garlic powder, salt and water in medium saucepan.  Cover and bring to boil over high heat.
Boil until vegetables are tender.  Drain, reserving cooking liquid.

Drain cashews.

Put cooked, drained vegetables and cashews into blender jar.  I use a Vitamix.

Add to vegetables in blender:
1 Tablespoon Nutritional Yeast
1 teaspoon ground mustard
2 tsp. Red Wine Vinegar (I like to use Garlic infused)
salt to taste
1/4 tsp. ground white pepper (optional), to taste
1-2 cups reserved vegetable cooking liquid, OR reserved pasta cooking liquid.  Use 1 cup to start with and add more until desired consistency.

Blend until creamy and smooth.  Reheat in saucepan over low heat if necessary.

Enjoy!

*To make a spicy version, stir in a diced green chilies or salsa.

Tortilla Soup

I love spicy food!!!  But for several years, I couldn't tolerate even a single bite of it due to arthritis.  Through a very lengthy (4+ years) of trying several different natural remedies, the one thing I had to avoid at all costs was nightshades.  That includes tomatoes, potatoes, eggplant (ick), peppers and all the spices that include them.  No more paprika, chili powder, cayenne, curry, etc.  And that was what I loved most!!! 

After avoiding nightshades for several years, working to heal my leaky gut, and finding out the proper supplements, I've finally gotten to the point where having a spicy meal once in a while doesn't cause searing pain. 

In celebration of this, I've created an incredibly delicious Tortilla Soup.  Surprisingly, it doesn't have tortillas in the actual recipe.  The Corn Masa gives it a distinct tortilla taste and serves to thicken the soup to a creamy deliciousness that is Oh So Good!!!!

Tortilla Soup

6 c. chicken stock or vegetable stock (I prefer to make my own)
4 medium potatoes, peeled and diced (about 3 cups)
2 c. Roasted Frozen Corn (I find this at Trader Joes)
1-4 oz. can diced, green chilies
1-14.5 oz can Muir Glen Fire-Roasted Diced Tomatoes
2-15 oz. cans Pinto Beans, drained (save the juice!!! Look up Aquafaba!!!)
Salt, I use 1 tsp. + more to taste
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. smoked paprika
1 tsp. New Mexico Red Chili Powder (any Chili Powder works but the recipe is best with this one)
1 tsp. cumin powder
1 tsp. dried oregano
1/4 tsp. chipotle chili powder
1/2 cup corn Masa
2 cups cooked chicken, chopped

Combine stock, potatoes, and corn in large stock pot over high heat.  Bring to boil, reduce heat to medium and simmer until potatoes are tender.  Add remaining ingredients, stirring to combine.  Return to a boil.  Simmer 20-30 minutes, stirring occasionally.

This could be made in a crock pot as well.  Just dump everything except the Masa into the crock pot and cook over low heat for 6-8 hours.  Combine Masa with 1/2 cup of water and stir into soup for last 30 minutes of cooking time.