Thursday, October 31, 2013


Best Blog Tips

I apologize for not blogging for so long!  Since (Canadian) Thanksgiving, we've had lots of family staying over, in and out, and I've been just keeping up with work and day-to-day stuff.  Consequently, I've done more quantity cooking than innovative cooking, and made many dishes from leftovers and/or foods that need to be used up.  But I did make a few dishes which were tasty enough to jot down (and take some pictures), and I'd like to share two of them with you today. One is based on chanterelle mushrooms, which are in abundance here right now, and the other on one of my current favorite vegetables-- leeks.  Leeks are so delicious, and not only in soup!  When roasted, they are out of this world!

The first recipe is a soup I made with chanterelle mushrooms picked here on Denman Island, BC.  If you don't have chanterelles, use any favorite mushroom instead.

Serves 6 (Can be GF and/or Soy-Free)
Light and a bit sohisticated, but satisfying.

3/4 lb. mushrooms (preferably chanterelles, but use whatever variety available to you), cleaned
1 Tbsp oil or vegan butter (try my homemade vegan palm oil-free Buttah)
1 small onion, chopped
2 cloves garlic, minced
1/2 cup chopped vegan "ham" OR 1/4 cup vegan bacon bits soaked in 1/4 cup very hot water
(For GF and/or Soy-Free, you may have to use homemade Shiitake "Bacon", chopped)
3 Tbsp dry sherry (or non-alcoholic white wine)
1 Tbsp unbleached flour (can be GF)
1 tsp. dried thyme leaves (or 1 Tbsp chopped fresh)
4 cups "chickeny" vegan broth + 1  extra tsp. broth paste or powder (I like Better Than Bouillon Vegan No-Chicken Broth Paste)
1 cup whole cooked or canned white kidney or cannellini beans, rinsed and drained
1 cup cooked or canned white kidney or cannellini, rinsed, drained and pureed with a bit of the broth until creamy (use a hand/immersion blender or regular blender)
NOTE: Other beans  you could use would be Great Northern or small white beans
To Finish:
1/2 cup So Delicious Original Coconut Milk Creamer (or other favorite non-sweet  vegan creamer)
2 cups cooked quinoa (or 1/2 quinoa and 1/2 medium bulgur or millet)

Slice the mushrooms.  Heat the oil or butter in a large heavyskillet over high heat.  Add the mushrooms, salt lightly, and turn the heat down to medium-high.  Saute until the mushrooms exude their juice.  Add the onion and garlic and keep sauteing (adding small squirts of water as needed to keep from sticking).  When the onion is soft, stir in the flour until well mixed. Stir in a little of the broth to distribute the flour throughout the mixture. Scrape all the contents of the skillet into a soup pot with the remaining ingredients (EXCEPT for the creamer and quinoa). Bring to a boil, then turn down to a simmer.  Cover and cook for 15 minutes.

Stir in the creamer and the cooked quinoa.  Taste for salt.  Serve hot.

Note: If leftover soup gets too thick, add a bit more creamer or any plain nondairy milk.


Serves 6
The roasted vegetables add so much flavor to the simple sauce and pasta-- you'll be amazed! Not much oil is needed for roasting the vegetables and the sauce is very low in fat, BTW.

Make ahead and set aside: 1 recipe Bryanna's Low-Fat Quick Creamy Sauce for Pasta (recipe here)
NOTE: Use the wine option in the recipe (can be non-alcoholic) and also the miso option.  Use the tahini also, if possible.
3 large leeks, or 4 medium leeks
12 large cloves of garlic, peeled and sliced
about 8 oz. of cauliflower, trimmed and sliced to make about 4 cups
olive oil
1/2 to 1 cup of vegan "Chickeny" broth (I like Better Than Bouillon Vegan No-Chicken Broth Paste)
1/4 cup pitted Kalamata olives, sliced in half lengthwise
12 oz. dry farfalle (butterfly or bowtie pasta-- can be GF variety)
salt and pepper
Go Veggie! Soy Parmesan or other favorite vegan parmesan

Preheat the oven to 450 degrees F.

Cut off the very dark green parts of the leeks (I save them to add to other soups) and trim away the root ends. Cut the white parts in half lengthwise and clean them thoroughly under cold running water. Place them cut-side-up in a large baking pan oiled with olive oil.  Nestle the garlic slices around the leeks. Spray with olive oil from a pump-sprayer  and sprinkle with salt.

Place the cauliflower slices in another oiled baking pan and spray with olive oil from a pump sprayer. Sprinkle with salt.  Add 1/2 cup of the broth.  Place both pans, uncovered, in the hot oven.

While the vegetables roast, heat salted water for the pasta in a large pot.  When it boils, add the pasta and cook about 10 minutes, or until "al dente".

Keep an eye on the vegetables.  I stirred the cauliflower around a bit-- the broth should evaporate and some of the cauliflower will brown, but add more broth if necessary to tenderize it.  I didn't stir the leeks-- they gave off enough juice to keep them moist and brown them and the garlic nicely, as you can see below.

Chop the roasted garlic and slice the roasted leeks:

When the pasta is cooked and drained, add it back to the drained pasta pot, along with the roasted vegetables, olives and the pasta sauce. Add salt and pepper to taste.

Serve in shallow pasta dishes with vegan parmesan to sprinkle on top.


1 comment:

Anonymous said...

Everything looks scrumptious Bryanna!