From the Uncheese Cookbook
2 medium stalks celery, diced
1 large onion, chopped
1 large head cauliflower, broken into bite-size florets
6 c. water
Bring to a boil in large pot. Simmer, stirring occasionally until cauliflower is tender (10-15 minutes).
Blend until smooth:
2 c. milk sub
1/2 c. tahini
1/2 c. nutritonal yeast flakes
1/2 c. all-purpose flour
2 T. tamari
2 T. lemon juice
2 T. fresh gingerroot grated, or 2 t. ground ginger
1 T. ground cumin
1 T. ground coriander
2 t. tumeric
2 t. salt
1 t. cinnamon
3 cloves garlic, chopped
1/4 t. pepper
1/4 t. cloves
1/8-1/4 t. cayenne powder
1/8 t. ground dill
Add to pot. Then stir in 1 c. frozen green peas and 1 T. dill weed. Heat gently but do not boil until thickened and warmed.
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