Wednesday, January 16, 2019
Creamy Curried Cauliflower Soup
Serves 4 to 6
Vegan For Everybody - America's Test Kitchen
1 head cauliflower
1/4 cup extra-virgin olive oil, plus extra for serving
1 leek, white and light green parts only, halved lengthwise, sliced thin and washed thoroughly
1 small onion, halved and sliced thin
1 and 1/2 tablespoons grated fresh ginger
1 tablespoon curry power
4 and 1/2 cups water
1/2 cup canned coconut milk
1 tablespoon lime juice
2 scallions, sliced thin on bias
Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove; slice core thin and reserve. Cut heaping 1 cup of 1/2 inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices.
Heat 2 tablespoons oil in large saucepan over medium-low heat until shimmering. Add leak, onion, and 1 1/2 teaspoons salt and cook, stirring often, until leak and onion are softened but not browned, about 7 minutes. Stir in ginger and curry powder and cook until fragrant, about 30 seconds. Stir in water, sliced core and half of sliced cauliflower. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes.
Meanwhile, heat remaining 1 tablespoon oil in 8-inch skillet over medium heat until shimmering. Add reserved florets and cook, stirring often, until golden brown, 6-8 minutes, transfer to bowl and season with salt to taste.
Working in batches, process soup in blender until smooth, about 45 seconds. Return pureed soup to clean pot and bring to brief simmer over medium heat. Off heat, stir in coconut milk and lime juice and season with salt to taste. Serve, sprinkling individual bowls with browned florets and scallions and drizzling with extra oil.
Saturday, January 12, 2019
I enjoy this dish without vegan/soy meat but if you are craving a heartier meal, add in your favorite meat substitute. The egg-less dumpling noodles can be straight up boiled or lightly browned after the boiling process -- for a little crunch.
4 tablespoons vegan butter
1 large onion, thinly sliced
kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1/4 teaspoon cayenne
2 tablespoons all-purpose flour
1 and 1/2 cups vegetable stock
pinch of sugar
2-3 red/orange or yellow peppers – sliced or large dice
1/4 cup vegan cream or vegan sour cream – which I prefer
1 tablespoon white wine vinegar
I served over eggless dumpling noodles (Kroger)
Melt 3 tablespoons of the vegan butter in a large saucepan. Add the onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes.
Add garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes.
Add the flour and the remaining 1 tablespoon vegan butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes.
Add the sliced peppers to the sauce and bring to a simmer. Cook over medium-low heat until the peppers are tender, about 15 minutes.
Stir in the vegan sour cream and vinegar. Taste and season with salt and pepper.
Cook dumplings according to pkg. Drain, then pan fry in a little vegan butter to make crispy (optional)
Pour mixture over noodles.
Tuesday, January 8, 2019
Mmmm Mmmm Good. Nothing takes me back to being a kid more than a big bowl of creamy tomato soup. A long day of ice skating, sledding, making snow creatures was always made better knowing a tummy warming lunch awaited!
Creamless Creamy Tomato Soup
Serves 6 – 8
Vegan For Everybody Cookbook by America’s Test Kitchen
1/4 cup extra-virgin olive oil, plus extra for serving
1 onion, chopped fine
3 garlic cloves, minced
1 bay leaf
pinch red pepper flakes (optional)
2 28 oz. cans whole peeled tomatoes
3 slices hearty white sandwich bread, crusts removed, torn into 1” pieces
1 tablespoon packed organic brown sugar
2 cups vegetable broth
2 tablespoons brandy (optional)
salt and pepper
***You can always add a touch of vegan creamer at the very end of cooking.
Heat 2 tablespoons oil in a Dutch oven over medium-high heat until shimmering. Add onion, garlic, bay leaf, and pepper flakes, if using, and cook until onion is softened, about 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash tomatoes until no pieces bigger than 2 inches remain. Stir in bread and sugar and bring to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Discard bay leaf.
Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2-3 minutes. Transfer to large bowl and repeat with remaining soup and remaining 1 tablespoon oil. Return pureed soup to clean pot.
Stir in broth and brandy (if using). Return soup to boil and season with salt and pepper to taste. Serve, sprinkling individual bowls with croutons or chives and drizzling with extra oil.
Wednesday, January 2, 2019
We were on cookie overload this holiday season so I decided to make something a little lighter for our Christmas dinner dessert. After a big plate of Kevin’s homemade Lasagna, this was the perfect pie to end the meal.
Vegan Chocolate Pie
Internet – author Lindsay (mind-blowing vegan chocolate pie)
12 ounces Silken firm tofu (in a box)
1/2 cup Almond Breeze Chocolate Almond milk (or Trader Joe’s version)
1/2 cup almond butter
1/2 ounces chocolate chips (Trader Joe’s has a vegan version of semi-sweet)
flaky sea salt for topping
coconut or soy vegan whipped topping
**Pie crust of your choice. I made a brownie crust from The Joy of Vegan Baking but I think a nice graham cracker crust would be perfect!
Blend the tofu, almond milk, and almond butter until smooth. Melt the chocolate chips. Add to the blender and blend until smooth – it gets pretty thick so you might need to help it along with a spatula between blends.
Pour filling into a crust, sprinkle with sea salt, if you want, and chill for 12-24 hours. Cut and serve.