I am super excited to be sharing with you guys today, one of my favorite new cookbooks, The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts & Drinks. This drool worthy masterpiece is the debut cookbook from the beautifully talented Tess Masters, aka The Blender Girl. This comprehensive cookbook releases tomorrow and it is chock full of 100 gluten-free and vegan recipes!
I met Tess last month at Expo West and I knew immediately when I saw her shining smile and welcoming presence, that she was someone I could totally get down with! Tess is a health-conscious blogger with a love for food very much like my own. The recipes in her brand new cookbook are all plant-based and gluten-free and each one is created with the intent to not only tantalize your taste buds but to also nourish your body and your soul. I have already bookmarked several of these amazing recipes to make over the next few weeks! I cannot wait to cook my way through this beautiful book.
The Blender Girl Cookbook is loaded with nutrient-dense recipes that run the gamut of creativity. Sure there are the traditional blenders recipes you’d expect to see in a cookbook like this, such as smoothies, sauces, juices and soups but Tess takes what a high speed blender can do, to new limits creating recipes like:
A Flourless Triple-Pecan Mousse Pie
Creamy Mushroom Stroganoff
Chai Rice Pudding
Tons of various salad dressings, dips, sauces and so so much more.
Besides all of these amazing recipes, Tess shares details on the benefits and how-to’s of soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients. But you don’t have to understand the science of good nutrition to run with The Blender Girl – all you need is a blender and a sense of adventure. So dust off your machine and get ready to find your perfect blend.
This beautiful book officially goes on sale tomorrow, but I am so happy to be sharing my favorite recipe of Tess’ from the book and to be giving away two copies of the book to two very lucky readers.
I had the pleasure of sampling this incredible vegan soup at Expo West last month where I met Tess at the Massel booth. Tess had created a large pot of this comforting creamy cauliflower soup with Massel’s vegetable broth and she was serving it up with a side of her infectious smile.
First of all, you will not believe how creamy this soup is without a bit of dairy, it is so comforting and insanely simple to pull together. This soup is a great starter or a weeknight meal, being thrown together in less than 40 minutes. Tess recommends a scoop of our favorite grain or a side of your favorite crusty bread on the side to make it a complete meal and it freezes quite nicely, too. Though I doubt it would ever make it to the freezer, in our house.
Check out this impressive recipe below and be sure to scroll to the bottom to enter to win a copy of The Blender Girl or heck, just head over to Amazon and get yours ordered now and have it by the end of the week.
[print_this]Creamy Cauliflower Soup – Gluten-free + Vegan
By Tess Masters for the The Blender Girl Cookbook
serves 6 as a starter, 4 as a main
- 2 tablespoons olive oil
- 2 teaspoons chopped garlic (about 2 cloves), plus more to taste
- 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
- Natural salt
- 1 head cauliflower, chopped
- 7 cups (1.65l) vegetable broth
- 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
- 3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.
Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Stir in salt to taste. To serve, ladle the soup into bowls and garnish with either chopped chives or grated nutmeg.[/print_this]
Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.
TWO (2) Lucky Tasty Yummies will win a copy of The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts & Drinks.
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