This velvety, delicious soup makes an elegant first course or light supper. This recipe yields about 6 cups.
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Cream of Brussels Sprout Soup
This velvety, delicious soup makes an elegant first course or light supper. This recipe yields about 6 cups.
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Instructions
If using fresh Brussels sprouts, trim the tough stems and outer leaves. Frozen sprouts should be thawed before using.
In a large soup pot, bring the butter, chik'n broth, white wine, Brussels sprouts and onions to a rapid simmer. Immediately reduce the heat to a gentle simmer. Partially cover and cook for 30 minutes.
Transfer the mixture to a blender, cover and begin processing on low speed. Hot liquids can expand explosively if the blender is immediately run on high speed, so start on low and hold the lid on the blender with a dish towel for safety). Increase the speed to high and process until smooth.
Return the purée to the soup pot and add the nutmeg and white pepper. Stir in the heavy cashew cream. Add salt to taste. Gently cook on low heat until heated through, stirring frequently. Ladle into soup bowls and garnish with chopped chives if desired.
This light and fluffy couscous contains no grain. It is comprised entirely of cauliflower with a Mediterranean blend of herbs and spices. The dish can also be served raw; simply omit roasting. You will need a food processor to achieve the proper couscous texture from the cauliflower.
Ingredients:
• 1 head of cauliflower, cut into florets
• 2 T olive oil
• 2 T fresh lemon juice
• 4 T chopped fresh parsley (¼ cup) or 4 tsp dried parsley
• 2 to 3 cloves garlic, finely minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp sea salt or kosher salt, or more to taste
• ½ tsp coarse ground black pepper, or more to taste
Technique:
Preheat the oven to 425°F.
Place about ¼ of the cauliflower florets into the food processor. Pulse until the florets are reduced to a grainy texture. Transfer the cauliflower “grain” to a large oven-proof skillet or a roasting pan. Repeat with the additional florets.
Add the remaining ingredients to the cauliflower and mix well to combine. Add additional salt and pepper to taste.
Place the skillet or roasting pan in the oven and roast for 25 to 30 minutes. After 10 minutes of cooking time, remove the skillet or pan and stir the mixture. Place back in the oven and continue to roast. Repeat stirring at the 20 minute mark.
After roasting, fluff the couscous with a fork and transfer to a serving dish. Serve immediately.
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Mediterranean Cauliflower Couscous
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A graham cracker pie shell is filled with a citrusy and refreshing key lime curd. The pie can be topped with Heavenly Whipped Cream (from either of my cookbooks) if desired, as the light coconut flavor pairs nicely with the tanginess of the lime; or simply garnish with additional lime wedges or zest.
For the pie shell, you will need:
• 1 nine-inch Graham Cracker or Cookie Crumb Pie Shell
Ingredients for the pie filling:
• 1 carton (12.3 oz.) firm or extra-firm silken tofu
• 1 and ¼ cup organic sugar
• 1 cup water
• ¾ cup fresh key lime or regular lime juice
• 5 T cornstarch or arrowroot powder
• 1 T fresh grated key lime zest
• ¼ tsp sea salt
Technique:
Preheat the oven to 375°F. Bake the pie shell for 12 minutes. Remove and set aside to cool.
In a blender, process the pie filling ingredients until smooth. Pour the blender contents into a large saucepan and cook over medium heat, stirring frequently with a rubber or silicone spatula and scraping the sides of the saucepan as you stir. The mixture will be foamy and milky in appearance. Stir constantly as the mixture begins to thicken. Keep stirring until the mixture begins to bubble and the milky and foamy appearance transforms into a thick and gelatinous lime curd.
Pour the filling into the pie crust, smooth the top gently with a rubber/silicone spatula or the back of a spoon and place in the refrigerator uncovered for 2 hours until the top of the pie is firmly set. After 2 hours, cover with plastic wrap. Garnish with Heavenly Whipped Cream or a commercial vegan whipped topping and lime wedges or zest, if desired, before serving.
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Key Lime Pie
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Votes: 29
Rating: 3.31
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Giardiniera (pronounced jar-dih-nair-ah) is an Italian-Amercian condiment of pickled vegetables. Commercial giardiniera is a bit too “vinegary” for my taste, so I created my own blend which is nicely pickled and seasoned but not over-powering. The vegetables are wonderful served “as is” or they can be drizzled with olive oil just before serving. Allow a minimum of 1 week for sufficient pickling.
For the brine, you will need:
- 2 bay leaves
- 6 cloves garlic, chopped and divided in half
- 1 tsp dried oregano, divided in half
- 1 tsp red pepper flakes, divided in half
- 3 cups filtered or spring water
- ½ cup white vinegar
- 3 T sea salt or kosher salt
- 1 T organic sugar
For the vegetables, you will need:
- 1 small head cauliflower, cut into florets
- 2 large carrots, peeled and thickly sliced
- 2 large ribs celery, thickly sliced
- 1 red bell pepper, seeded and sliced lengthwise into spears
- 1 medium onion, halved and sliced
- 12 whole pickled Greek pepperoncini (from a jar)
- optional: pimento stuffed green olives
You will also need 2 large mason jars (home canning jars) with lids and lid rings (or other suitable glass containers with lids).
Technique:
Place 1 bay leaf, 3 cloves chopped garlic, ½ teaspoon dried oregano and ½ teaspoon red pepper flakes in the bottom of each jar. Set aside.
Prepare the brine by mixing the water, vinegar, salt and sugar in a non-metal container. Stir with a plastic or wooden spoon until the salt and sugar dissolves. Set aside.
Bring 4 cups of water to a boil in a pot and blanch the carrots and cauliflower for 1 minute. Drain in a colander.
Divide the vegetables in half (approximately) and begin layering and gently packing them into the 2 jars. Pour in the brine to the top of each jar and seal with the lids. Refrigerate for a minimum of 1 week (the longer, the better), turning the jars over occasionally to distribute the seasonings. Serve with a drizzle of olive oil and coarse ground black pepper, if desired.
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Giardiniera - Gentle Chef House Recipe
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A very simple yet elegant way to serve artichoke hearts as an appetizer.
Ingredients:
• 1 can (14 oz. before draining) artichoke hearts, rinsed well, drained and halved
• 2 T Better Butter (from my cookbook) or commercial vegan margarine
• 2 T olive oil
• 4 tsp minced garlic (4 cloves)
• 1 tsp dried oregano
• ½ tsp cornstarch, potato starch or arrowroot powder
• ½ cup dry white wine (e.g., Chardonnay, Sauvignon Blanc)
• ¼ teaspoon red-pepper flakes, or to taste
• pinch sea salt or kosher salt
• 1 T chopped fresh flat-leaf parsley
Technique:
In a small saucepan over medium heat, warm the olive oil. Add the butter or margarine and stir until melted. Add the garlic and oregano and sauté for 1 minute.
Whisk in the starch until smooth and then whisk in the wine. Add the red pepper flakes and salt. Bring to a simmer, stirring frequently, for about 2 minutes, and then remove from the heat.
In a small heatproof chafing dish or skillet, arrange the halved artichoke hearts. Pour the sauce over and place under the broiler to heat through, about 5 to 6 minutes. Garnish with chopped parsley and additional red pepper flakes if desired.
Serve with a crusty Italian bread to soak up the extra sauce.
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Roman Artichokes
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