Episode #208
page 90-91 & 260-261 in the book

Cauliflower Rarebit Soup

1 boil cauliflower in stock and water until tender.
2 while cauliflower is boiling, begin making bÈchamel sauce.   Heat large saucepan over medium-low heat.  Melt butter (do not burn).   Sprinkle flour over butter and stir quickly, allowing mixture to bubble a bit.   Begin adding milk slowly, whisking the entire time until the mixture turns into a thick, smooth sauce.
3 add grated Cheddar to sauce; stir until melted.  Add Worcestershire sauce, mustard, and spices, holding off on the salt until the end.
4 when cauliflower is tender, puree in blender or food processor along with most, but not all, of the liquid it was cooked in.  Add pureed cauliflower to sauce.  Season with salt to taste.  Adjust thickness of soup with remaining cauliflower broth.  Heat and serve.

Garden Burgers

1 in a nonstick skillet or saucepan, sautÈ carrots, mushrooms, and green onions in a very small amount of unrefined oil and a little water to keep oil from overheating.  Remove from heat.
2 add vegetables to be cooked brown rice and stir.  Add cheese, cottage cheese, seasoned salt to taste, and curry powder (if using) and stir.
3 stir flour into beaten egg.  Add rice and vegetable mixture.
4 form mixture into patties with your hands and drop directly into nonstick skillet brushed with oil.  Patties are very fragile in an uncooked state, so handle them carefully.
5 cook over medium heat for a few minutes on each side, until the patties turn slightly golden.  Serve immediately, or freeze for future use, making sure to wrap them well to protect against freezer burn.

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Cauliflower Rarebit Soup

- 6 cups cut-up cauliflower
- 1 2/3 cups vegetable stock
- 2 cups water

BÈchamel Sauce

- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups lowfat milk or soy milk
- 2 cups grated sharp
Cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1 tablespoon spicy mustard
- 1 1/2 teaspoons curry powder
- 1 teaspoon paprika
- 2 dashes cayenne
- Salt

Garden Burgers

- 1 cup shredded carrots
- 1 1/2 cups finely chopped mushrooms
- 1/2 cup chopped green onions
- Unrefined oil
- 2 cups cooked brown rice
- 1 cup grated Cheddar cheese
- 1/2 cup cottage cheese (optional)
- Vega-sal, Spike, or favorite brand seasoned salt
- Curry powder (optional)
- 1 1/2 tablespoons whole wheat or white flour
- 1 egg, beaten
- 1 to 2 tablespoons extra-virgin olive oil