Easy Improved cream of mushroom soup II

Cream of mushroom is generally pretty mediocre from a can, but it's a good base to make a great soup from.

In a large pot, saute 1 medium onion, sliced thinly, with a variety of mushrooms (I use portobello and white) sliced thin. When the onions are translucent, turn the heat down and add the condensed soup + 1 can of water or milk. Whisk the onions, mushrooms and soup until fully blended. Add 1/2 package frozen cauliflower and 1/2 package frozen broccoli. Keep heat at medium, cover until soup is bubbling. When soup is bubbling gently, season with salt and pepper to taste. Remove from heat and serve, garnishing with cheddar if desired.

Cauliflower curry with cashews and raisins (and tomatoes and zucchini)

This is a great fast curry for cold days. Use the basic curry powder I've mentioned previously, or just experiment with a good mix of indian spices (ideally pepper, cumin, coriander and tumeric to start, add more spices as you gain confidence).

Roughly chop a head of cauliflower and cube a pound of tofu. Place both in a large saucepan and turn heat to high. Saute/simmer for 10 or so minutes, then chop 3 tomatoes and add to pan. Sprinkle with curry powder and chop two zucchini and add to pan. Add 1/2 C cashews, 1/2 C raisins, 1/2 C chopped cilantro and cover. Simmer for 20-30 minutes while cooking 1 1/2 C long grain white rice (1 1/2 C white rice, 3 C water, cover, boil and bring to a simmer for 20 mins).

Once rice and curry are done, serve together with yogurt and fresh cilantro to garnish.