Back again with Antoinette Westcott on #OneVeggieAtATime and the lovely Sierra Madre from the legendary band Blooming Fire. We are making a Roasted Cauliflower Soup that will get your taste buds watering!

Just put the garlic “in the oven and forget about it.” Piece of cake! We’ve got that part… Sierra also explains that healthy oils can be made unhealthy by cooking them at too high of a temperature turning them into a saturated fats.

 

Sierra shares her vegan journey with us which started when she was the young age of eleven, and her uncle shared the ethical issues surrounding animal agriculture with her. She went vegan four years ago when she saw a documentaries about meat consumption and the environment.  She also read the book, “Eating Animals,” by Jonathon Safran, which helped her make the transition as well.

 

Sierra studied Urban Sustainability in school, and they neglected to teach her about the effect that animal agriculture has on the environment. When she found out on her own, she knew that in order to adhere to her beliefs she would have to stop eating animal products because it’s not sustainable. Her original love for animals helped her become a vegetarian, but her passion for sustainable life choices lead her to veganism.

 

Sierra loves eating at awesome vegan restaurants but she also believes in going to restaurants with vegan options and showing her support of those offerings by dining there. We agree at Jane Unchained that we should show the demand for vegan options at restaurants by going to those restaurants and buying them. The problem behind animal agriculture dwindles down to a consumerism, so we could not agree with Sierra anymore. Go to restaurants and ask for vegan options until they are put on the menu. Then tell everyone to come try them as well!

 

Check out the eco-friendly band, Blooming Fire, Sierra is a member of!

 

Support the band their cool sustainable merchandise on their website:

 

 

Sierra Madre’s Roasted Cauliflower Soup!

Serves 2-4

-1 head of cauliflower roughly chopped

-1 head of garlic

-Olive oil or coconut oil

-1 large carrot chopped

-2 stalks of celery chopped

-1 small onion chopped

-2 tsp smoked paprika

-4 cups veggie broth

-1/4 cup nut milk (optional)

-3 Tb nutritional yeast

  1. Preheat oven to 400 degrees Fahrenheit 
  2. Roughly chop cauliflower and arrange on a baking sheet on top of parchment paper preferably. Drizzle with olive oil or coconut oil, salt and pepper. Also cut off the top of the whole head of garlic so each bulb is revealed, put it in a small piece of foil drizzle with a tiny bit of olive or coconut oil and close the foil. Bake the cauliflower and garlic for 30 minutes.
  3. In a soup pot sauté the onion with a little bit of oil and salt until translucent, about 10 min.
  4. Add celery and carrot, sauté for another 5 minutes.
  5. Add the smoked paprika and sauce for 1 minute.
  6. Add veggie broth and bring to a boil
  7. Once boiling add your baked cauliflower and squeeze the garlic out of the head into the soup. 
  8. Reduce heat and simmer for 10-15 minutes. 
  9. Transfer soup to a high speed blender and puree until smooth
  10. Transfer back to pot and add nutritional yeast, nut milk (if desired) and salt and pepper
  11. Cook on low for a couple min, taste test and add any extra spices.
  12. Serve (chopped parsley, cilantro or nuts are all great additions)

(The soup can be kept in fridge for 5 days or frozen for quick heat up meals for later)

Video work by Eric Faison.
Report edited by Ellen Dent.
Photos by  Eric Faison.

Sierra is all smiles holding her roasted cauliflower soup!

 

Sierra shows us her culinary talent by showing us how to make this dish!

 

Antoinette and Sierra look poised in the kitchen while they make this lovely soup!

 

Sierra make cooking look relaxed and enjoyable!

 

The roasted cauliflower soup, sure to bring a smile to your soul.

 

Make sure to get your ayurvedic copper bottle and bamboo boba straw from Blooming Fire. For sale on their Facebook, Instagram link, and Website!