Even though The Conscious Cook, is a vegan cookbook, you don’t have to be a vegan to enjoy it. The author, Tal Ronnen, is a highly accomplished and inventive chef and this book demonstrates that.
The first recipe I ever made from The Conscious Cook was the Cashew Cream. This is a staple in the vegan kitchen and makes a great substitute for cream in soups and sauces. When I make it I make a large batch and freeze it in 8- ounce containers to always have on hand.
I recently made the Corn Chowder and it was delicious. The addition of a chipotle pepper gave it a smoky almost bacon like flavor. With bread and a salad it was a perfect weeknight meal.
The Celery Root Soup with Granny Smith Apples is another favorite. It is especially attractive to present and would be great for entertaining. Both of these soups can be made ahead for convenience.
If you like tomatoes the Tomato Bisque soup is worth trying. It also uses the cashew cream. If you can’t find fire-roasted tomatoes just use plain canned whole tomatoes in their juice.