Nadi's Table

I LOVE the cold here in California. It rarely reaches temperatures that call for a coat- for me anyway. Just cold enough to see your breath. And, since I live close to Sequoia National Park, snow is always just a quick drive away. Occasionally you can wake up to a white morning even here in Three Rivers, but it usually melts before I get a chance to drive up the South Fork with my camera.

LET IT SNOW is the theme for January's 1st Saturday in Three Rivers event, our local art hop. In anticipation of this wish coming true I have created a wintry backdrop for the perfect hot soup to take the chill off.

TURNIP POTATO soup is creamy and cheesy- two tastes hard to get just right in vegan food. I use Better Than Bouillon No Chicken Base , but you can use any vegetable broth. The little zing that makes this recipe special is the "cheese" sauce added at the end.

SERVE in a cup, grab a pair of gloves and walk out into nature's beauty. Or stop into my studio on January 1st for a taste – it's free while it lasts.


Turnip Potato Soup

2 T. olive oil
2 white onions
2 turnips
4 Russet potatoes
1 quart vegetable broth (I like Better Than Bouillon No Chicken)
2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper

1/4 cup tahini
1 T. nutritional yeast
1 T. lemon juice
2 T. light miso
2 T. vegan cream cheese (Tofutti)
1 tsp. onion powder
1 cup water


1.Saute onions in olive oil until soft. Add turnips, potatoes, broth,
salt, garlic powder and cayenne pepper. Cook until done, about 25
minutes.
2. Combine tahini, nutritional yeast, lemon juice, miso, cream
cheese, onion powder and water in a blender and blend until smooth.
Remove from blender and set aside.
3. When soft, blend 1/2 of potato mixture in batches in blender, leaving
other half in pot.
4. Return blended portion to pot along with tahini mixture. Stir well
and heat just to simmer.*


*miso loses some benefits if boiled.