Vegan and Gluten free
1 medium Cauliflower, chopped into 1” pieces (for variety try purple, orange or green)
by Kerri Santoro
3 or 4 Swiss chard leaves with stalk, yellow, white or red are available
1 large white onion, chopped
1 ½ cups celery with many leaves, chopped
2 cups vegetable broth, look for varieties without MSG
3 cups Almond milk, other milks can be used
1 to 2 T. Dry mustard
½ tsp. white pepper
¼ tsp. cayenne pepper
If making it cheesy add:
3 T. Cornstarch mixed with a bit of water to avoid lumping
2 cups grated cheddar cheese, or any of your favorite for variety
In large stock pot, heat a couple Tablespoons of oil; Add onion and celery and sauté until starting to brown. Then add Swiss chard and sauté through; add cauliflower, dry mustard, nutmeg, white pepper and cayenne combine through; add broth and almond milk and make sure the mixture is completely covered and then at least an inch more; bring to slight boil, then cover, lower heat and simmer until the veggies are tender.
If making it cheesy? Add cornstarch water mixture and bring back to boil until thickened. If it is not thickening after a couple of minutes add another mixture of cornstarch. Once it has reached the desired thickness add the cheese and remove from heat and mix through. Be careful not to make it too thick. If you do? Cook some pasta and make a casserole with it, or you can just add more Almond milk to thin.