Flavour Pairing: Cauliflower Cashew Soup with Curry Yogurt Sauce + Leaving the Road Less Travelled

Cauliflower cashew soup with curry yogurt sauce

I always struggle to answer when asked where I’m from. Do I answer the place I was born? The place I’ve been most recently? Where I grew up? The place I’ve spent most of my life? The place my family lives? Where I’m most comfortable? Any of these could be the actual question behind the posed inquiry and my head swims with possible responses. For me, each would get a different reply.

Shiny
Shiny

The past decade or so of my life has been spent in a relatively nomadic state. I’ve lived and worked overseas, studied abroad and traveled like a maniac. The idea of ‘home’ has been stretched and expanded to mean more than I’ve ever thought possible. Home is where the heart is, yes, but home is so much more, too. I felt at home when I finally stepped on Icelandic soil after having dreams about the place for many years. Montreal is the home of my mum’s side of the family, as well as many of my closest friends, and though I only lived there for my university years, it feels like home. I lived in Seoul (and have now just returned) for 3 ½ years, and it too has a place in my heart and feels like home. I can’t tell my life story to every person who asks me where I’m from, so I usually come up with one short answer or another.

 Cauliflower cashew soup with curry yogurt sauce 2

After a few rushed weeks of fevered packing, random fits of tears and goodbye kisses, I left my home by my mother’s side at The Abode of the Message in New Lebanon, New York to return to Korea. The Abode is the place I was born, rebelled against and returned to. It is the place I lost my father and found a new meaning to the importance of family. It is the place I found love, lost it, and found it again. Eight peaceful months were spent cooking, eating, writing, photographing, running, loving, breathing, blissing out on nature, watching out for bears, catching up with old loved ones and meeting new loved ones. 

 Cauliflower cashew soup with curry yogurt sauce mixed 2

As I was staying with my mother for the first time in 10 years, there were a few challenges to overcome. Mainly involving myself not acting like an entitled 12 year old. This is a tough challenge for anyone reorganizing their lives to be closer to their mum. I took it as an opportunity to better my relationship with her. I didn’t always succeed… with the whole not being a grumpy, misunderstood teenager thing, but I tried.

 

When it came down to saying goodbye, even though I’ve done it countless times before (both to The Abode and to my mum), I found I was only able to remember the good things, the best things. Our connection fills me so much that my eyes start to leak. Home.

 

So, let the reign of debauchery and hilarity in Korea begin.

misspelled English sign in KoreaWelcome to SamcheongdongThe new Seoul City Hall building 

By the way, this cauliflower cashew soup with curry yogurt sauce is perfectly balanced and really pretty. Also, preparing a sauce for a soup makes you feel like you’re on top of things and you know what you’re doing.

 

Besides, it’s so easy.

Cauliflower cashew soup with curry yogurt sauce mixed

Cauliflower Cashew Soup with Curry Yogurt Sauce

Ingredients

For the soup:

  • 1 large head of cauliflower (about 7-10 cups chopped roughly)
  • 2 ½ cups cashew pieces
  • 1 cup chopped potato
  • 1 leek, washed and chopped
  • 1 large onion, chopped
  • 5 cloves of garlic, chopped
  • 1 tbsp fenugreek
  • ¼ tsp clove powder
  • 1 ½ tbsp salt
  • 2 tsp black pepper
  • a pinch of paprika
  • cooking oil
  • water

For the sauce:

  • 1 cup plain yogurt
  • 1 ½ tsp Indian curry powder
  • ¼ tsp salt

Directions

Add some cooking oil, the onions and garlic to a large pot on medium high heat. Let brown for 4-5 minutes. Stir intermittently.

Add cauliflower, leek and potato. Cook for 10 minutes.

Pour water in until all vegetables are just covered. Do not put in too much or the soup will be watery. Add cashews and spices.

Let the soup boil for 20-25 minutes.

Take the soup off the heat. Using an emersion blender, blend the soup until smooth.

In a separate bowl, mix yogurt, salt and curry powder until well incorporated.

Place a dollop of yogurt on top of the soup when ready to serve.

Serves 4-6

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Roasted Curry Carrots with Garlic Cilantro Raita + Redwoods of Sonoma

It’s winter and I’m out in the country with little excitement. I was struck with the winter blues about 2 weeks ago, and I haven’t successfully shaken them off yet. The Abode has been extremely quiet and the cocoon of winter makes me feel very internal. Having friends scattered literally all over the world and desiring varying sorts of comfort from each of them, I long for a teleportation device to aid me in quick visits. Anyone have one I could borrow?

 

Roasted carrot campfire
Roasted carrot campfire

 

I’ve been spending my days in alternating periods of busy-ness and sloth, but trying to be as productive as possible. I’ve taken to babying my knees, which have sadly become inflamed (winter!), preventing me from my daily runs. Boooo. I predict knee replacements in the future, hopefully many years from now. Poor little guys.

While visiting my sister in CA, we spent one cold, rainy day in Sonoma County. There, my sister, mum and I went to check out a redwood forest near Guerneville. It was very cold that day, and I was underdressed (having come from the east coast, I was foolishly optimistic about Northern California weather when packing my bag) so we didn’t spend as much time there as we’d have liked. But, we warmed ourselves up afterwards at Korbel vineyard tasting wines and champagnes.

redwood sentialsredwoods and us

 

redwood and meredwood detailCA moss and redwoods

I’ve never really been a fan of baked or roasted carrots. Perhaps I’ve held on to some bad childhood experiences, but until this summer I can’t really say that I’ve ever craved baked carrots.

roasted carrots

The Abode farm yielded an excellent crop this year and there was a tonne of every sort of produce you could desire. Cooks were forced into finding creative ways to use large quantities of produce before the food went off. This is extra challenging due to eaters who are understandably bored of eating the same thing over and over. When faced with a huge sack of beautiful carrots that need to be used right away, roasting seemed like the best way to get people to eat a lot. Luckily, I was right.

roasted carrots 2

The (not-so) secret to carrots is knowing how well they respond to sweet and savory combinations. Carrots are already loaded with natural sugars, and don’t need much more sugar to bring out the flavours. Just a pinch of added sugar will make your curried carrots pop.

Raita is a yogurt sauce originally from India. It is used to cool the palate when eating spicy food. Ingredients for raita can vary from region to region, but often contains cumin, cucumber, mint/cilantro and garlic. Even though the fries aren’t spicy, they pair beautifully with the raita.

roasted carrots 3

Roasted Curry Carrots with Garlic Cilantro Raita

Ingredients

For the carrots

  • A dozen large carrots
  • 1½-2 tbsp Indian curry powder
  • 1 tsp cinnamon
  • ½ tsp clove powder
  • 2 tsp salt
  • 1 tsp sugar
  • ¼ cup cooking oil

For the raita

  • 1 cup plain yogurt
  • ¼ cup grated cucumber
  • ¼ cup finely chopped cilantro
  • 2 finely chopped cloves of garlic
  • 1 tsp roasted cumin seeds (roasting instructions below)
  • ½ tsp salt and pepper

Directions

Preheat oven at 400ºF/200ºC/Gas mark 4

Peel carrots if they are especially dirty, otherwise, just wash them well and remove the ugly bits. Cut off both ends. Quarter the carrots lengthwise into strips and then cut the strips into shorter pieces. Don’t worry about making the pieces perfectly uniform, and forget about it if using garden carrots. It’s just not possible.

In a large bowl, mix (with your hands) the carrots with the curry powder, cinnamon, clove powder, salt, sugar and oil. Mix until each carrot is well seasoned and lubricated. Add more oil, if needed.

Lay the carrot pieces on (a) baking sheet(s). Allow plenty of space for each piece. Do not crowd them, otherwise, they won’t cook properly. Place in the oven and cook for 35 to 45 minutes. Check every 10 minutes to stir the carrots.

While the carrots are cooking, roast the cumin seeds. Start by placing a frying pan over high heat to get hot. Once the pan is hot, add seeds and keep them in constant motion for 2 to 3 minutes. When the seeds are brown and you can smell a warm roasted smell, remove them from heat.

Mix the seeds with the rest of the raita ingredients in a bowl. Try to not eat all of the raita before the carrots are ready (it’ll be difficult).

Dip, slather, smother, scoop, drip, drizzle cool raita on hot carrots. Warning: You may want to avoid kissing anyone on days eating the raita. Raw garlic is not romantic.

Where Cabbage is Concerned…

…size does matter.

Cabbage kiss

This beautiful Brassica came from the Abode farm. We’ve formed a little bit of a love affair, the cabbage and I.

He is such a man. He opens doors for me and he pays for my dinner. He’s got so much green he practically gives it away. As you can see, we are a very affectionate couple.

Last night was a big night for us. First, I quartered him and shredded him with a knife and then I put him in a bowl. Then I added some shredded carrots, chopped onions and parsley to said bowl. Oh, how hearty did we party.

Slaw ingredients

Next, I felt we really needed to grease things up, so I splashed in some balsamic glaze along with sesame and olive oil. Things were getting crazy.

Of course, we couldn’t go further without the added excitement of salt, black pepper, cumin, paprika and dijon mustard. We considered inviting mayonnaise (we have a bit of a dependency) but decided to go without.

Light coleslaw

After shouting out his name a few times, my lovely cabbage and I made beautiful coleslaw together. What a night.

Light Coleslaw

Ingredients

    • A Brassica of your own (cabbage), shredded
    • 1-2 Shredded carrot
    • Chopped parsley
    • Chopped onion
    • Balsamic vinegar glaze
    • Sesame oil
    • Olive oil
    • Salt
    • Black pepper
    • Cumin powder
    • Paprika
    • Dijon mustard

Directions

Mix all ingredients to taste.

All spices (including dijon) should be about ½ tsp, but you should adjust according to preference.

Variations

Use a more flamboyant purple cabbage, instead of green.

Lemon or apple cider vinegar could be used instead of balsamic.

Stone ground mustard is lighter than dijon, so if you’re a bit squeamish when mustard is involved, it could be a good replacement.

Mayonnaise. Do it.

Back to Basics and Arugula

I have recently returned (from where will have to wait for multiple other posts) to the place of my birth, a spiritual Sufi community called the Abode of the Message in the Berkshires of upstate New York. Though I wasn’t raised here, it is a place where I have spent a lot of time and have grown to have a strong connection with. The Abode is a converted old Shaker Village with beautiful buildings, some of which are as old as 265 years.

Fatah at the Abode

It is a very peaceful (when the bugs aren’t attacking) and quaint sort of place.

About 37 years ago, it was bought by a group of hippies who needed a space to meditate and be self-sufficient. The Abode turned out to be the perfect spot for their needs. Belle, the lovely draft horse plows the organic farm.

Fatah at the Abode red barnBelle

The farm produces food for the community and its events.The Abode Farm

The herb garden is where herbs, spices and edible flowers are grown.The Herb Garden at the Abode

Herbs are harvested, dried and stored in the apothecary for remedies and teas.The Abode Apothocary

And then there’s the kitchen… oh, the kitchen. So many warm memories of my time at The Abode have been spent making food in this kitchen.The Abode Kitchen

It is well stocked and well-loved.Big woks in the kitchen

With its large convection oven, massive woks and high heat candy cooker, the kitchen combines the efficiency of a commercial kitchen with the cozy realness of grandma’s country home.Spice Jars

Original brick façade exposed, warm wood counters and the beauty of old Shaker construction, the Abode kitchen oozes history from its very pores.The kitchen at the Abode

I often wonder what meals this kitchen has seen. What failures and successes have been cooked here? How was the food spiced when my parents were doing the cooking? What methods did the Shakers use?  What has been the largest number of people served here? There are probably ways to find answers, but I don’t think I’d be satisfied with them. Some queries are best left to wonder about.Little woks and iron skillets

Because the reality of this place is entwined with memories from my childhood, I never quite got over my sense of awe. The buildings are old and creaky, there are unused things from previous residents stored all over the property and awesomely creepy cellars in just about every building.creepy basement

I have mixed feelings about being back (the open road calls me constantly), temporary as my stay here will be, but it’s certainly a great place to explore cookery.  And here I am, just in time for harvest season. So many cooking opportunities, so little time.

Here’s a simple summer salad fresh picked from the garden:

Baby Arugula Mixed Salad

Salad Ingredients

  • arugula
  • carrots
  • cucumber
  • celery
  • black and/or green olives
  • roasted almonds pieces

Vinaigrette Ingredients

  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 tablespoons of sesame oil

Directions

Wash, slice, mix and enjoy ingredientsArugula salad