Yogatan Festival Recipes

Once again, thank you for all the rave reviews on the food served at the Yogatan Festival on May 3,  here at Upachaya.  It was a lovely day filled with camaraderie, love, positive energy, sharing of life’s joys, and of course food.

Many of our participants have asked for recipes for the foods provided.  Specifically requested were recipes for the 7 Layer Salad Dressing, and the Cauliflower Curry Soup.  What makes the 7 Layer Salad Dressing special is the Greek Yogurt.  The Cauliflower Curry soup calls for hazelnuts, and I was unable to find them anywhere on the island.  So, I simply omitted them.

I found the original Cauliflower Curry Soup recipe on Vegetarian Times website.  I added curry powder to the soup and I think it gives it a much more fuller taste.  I like a lot of curry so I actually added 1 1/2 Tbs., but I suggest starting with a little and taste test as you go along to see if you want to add more.  This soup tastes much better if you let the flavors blend overnight.


7 Layer Salad Dressing

1/2 cup Greek yogurt or coconut milk

1/2 cup your favorite mild or medium Salsa

2 tablespoons mayonnaise or Earth Balance vegannaise if going for vegan

2 tablespoons chopped fresh cilantro leaves

1 tablespoon olive oil (unrefined, cold-pressed, extra-virgin)

1 tablespoon apple cider vinegar

1 heaping tablespoon chopped green onions

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon salt


Cauliflower Soup with Carmelized apples

Serves 8

Caramelized apples turn cauliflower soup into a sensational appetizer or first course.
  • 3 Tbs. olive oil, divided
  • 1 large onion, thinly sliced (1¼ cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. ground coriander
  • 1 large head cauliflower, sliced into ½-inch-thick slices (6 cups)
  • 4 cups low-sodium vegetable broth
  • 1 Tbs. curry powder
  • 2 medium apples, peeled and cut into small pieces (2 cups)
  • 1 ½ Tbs. sugar
  • 1 tsp. curry powder
  • ½ cup toasted hazelnuts, chopped
  • 2 Tbs. chopped parsley

1. Heat 2 Tbs. oil in large saucepan over medium-high heat. Add onion, sauté 5 to 7 minutes, then add garlic, curry powder, and coriander, and cook 1 minute. Add cauliflower, broth, and 1 1/2 cups water, and bring mixture to a simmer. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until cauliflower is tender. Cool.

2. Blend cooled soup in blender or with immersion blender until smooth, adding more water if soup is too thick. Season with salt and pepper, if desired.

3. Heat remaining 1 Tbs. oil in large skillet over medium-high heat. Place apples in single layer in skillet, and cook 5 to 7 minutes, or until apples start to brown, stirring occasionally. Sprinkle sugar over apples, and cook 3 to 5 minutes more, or until sugar melts and starts to caramelize. Stir in curry powder, and sauté 30 seconds. Transfer apples to large plate, spreading apart to keep from sticking together when sugar hardens.

4. To serve: ladle warm soup into bowls, and top with caramelized apples, hazelnuts, and parsley.