#cbmvegan

[reciperolodex]

Magic Healthy Low Cal Creamy Vegetable Soup from RecipeTinEats

Ingredients

1 medium head of cauliflower , about 600 - 700g / 1.2 - 1.4 lb (Note 1)

LOW CAL CREAMY SOUP BROTH:▢ 500g / 1 lb zucchinis (2 large), peeled and cut into 1.5cm / 3/5" slices ▢ 1 large onion , roughly chopped (brown, white, yellow) ▢ 2 garlic cloves , whole ▢ 2 cups (500 ml) vegetable or chicken broth ▢ 2 cups (500 ml) water ▢ 1 cup (250 ml) 0% fat milk (or other milk of choice) ▢ 1/2 tsp each garlic powder and onion powder (or 1 tsp of one of them) ▢ Pinch black pepper

SOUP:▢ 1 tbsp olive oil ▢ 1 garlic clove , minced ▢ 1 onion , chopped (brown, white, yellow) ▢ 2 large carrots , cut into 1.25cm / 1/2" pieces ▢ 3 celery sticks , cut into 0.75cm / 1/4" slices ▢ 2 red capsicum / bell peppers , cut into 1 cm / 2/5" pieces ▢ 500g / 1 lb zucchinis (2 large), peeled and cut into 1.25cm / 1/2" slices ▢ 1 tsp dried thyme (or other herb of choice) ▢ Salt and pepper ▢ Finely chopped parsley , optional garnish

Directions For soup - Break off 1/4 of the cauliflower into small bite size florets and put aside to use in the soup. For broth - Break up the rest of the cauliflower into medium florets. If you have a small cauliflower, use the stem too - peel then rough dice.

BROTH: Place cauliflower for broth in a large pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. (Note 2) Place lid on, bring to boil then adjust heat so it's simmering energetically. Cook for 15 minutes or until cauliflower is soft. Transfer to blender (Note 3), add garlic powder, onion powder, pepper and milk. Place lid on, place tea towel on lid and hold down very firmly, then whizz to puree soup, starting on low then getting faster. Remove lid. Marvel at super low cal ultra creamy soup broth.

SOUP: Heat oil in a large pot over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery, cook for 2 minutes. Add thyme, capsicum and zucchini. Cook until softened, around 2 minutes. Pour in soup broth. Adjustment consistency with water to achieve desired thickness. Add reserved cauliflower. Simmer 5 minutes to bring flavours together. Season with salt and pepper. Serve, garnished with parsley. Or splurge your calorie credits on a piece of grilled cheese to dunk into the soup!!

[reciperolodex]

EASY GLUTEN-FREE PIE CRUST by Gluten Free Palate

Ingredients

3 cups all-purpose gluten-free flour blend

½ teaspoon salt (omit if using salted butter)

2 teaspoons xanthan gum (omit if you use a blend that has xanthan)

1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening)

8-10 tablespoons milk, cold (or dairy-free milk)

Directions

In a medium mixing bowl, combine flour, salt, and xanthan gum.

Cut butter (or shortening) into flour.

The butter should resemble the size of small peas.

Add milk.

Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.

Divide dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball.

Remove the top piece of wax paper and place the pie pan upside down on dough.

Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten free pie crust dough into shape.

If you are baking the crust and then filling it with filling, preheat oven to 425°F (220°C). Bake for 15 - 18 minutes or until cooked through.

For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions.

Notes

If you only need one pie crust, you can cut the recipe in half.

If you use a flour blend with xanthan gum, omit it from the recipe.

Don’t overwork the crust dough, it will toughen and cause cracks when you transfer it to the pie pan.

If the pie crust dough is too soft, chill for 30 minutes before rolling it out.

For a decorative top – cut out lattice strips and weave over the top of the pie, or use cookie cutters for fun shapes.

Top your gluten free pie with foil for the first half of baking, instead of the second half to prevent the crust from burning.

Let the pie cool completely before slicing.

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.

[reciperolodex]

Tofu and Kimchi Stew from Bon Appétit

Ingredients

1 tablespoon vegetable oil

6 scallions, white and pale-green parts chopped, dark-green parts reserved

4 garlic cloves, sliced

1 1-inch piece ginger, peeled, finely chopped

4 cups low-sodium chicken broth

3 tablespoons gochujang (Korean hot pepper paste)

3 tablespoons soy sauce

1 small daikon, peeled, sliced

½ cup kimchi

¼ block firm silken tofu

Directions

Step 1 Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.

Step 2 Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

Possible modifications

If you want to make this gluten free, DO NOT use soy sauce. Extra salt will work fine.

Be very careful and make sure you're using gluten free gochujang, as most brands contain wheat. In a pinch I've used two tsp of chili powder or red pepper flakes.

To make this vegan, use vegetable broth and make sure your kimchi doesn't have fish sauce.

[reciperolodex]

Weeknight Beans on Toast from Bon Appétit

Ingredients

2 Tbsp. extra-virgin olive oil

1 lb. sweet or hot Italian sausage, casings removed

5 garlic cloves, 3 thinly sliced, 2 finely grated

½ tsp. dried oregano

¼ tsp. crushed red pepper flakes (optional)

1 28-oz. can crushed tomatoes

3 tsp. kosher salt, divided, plus more

1 5-oz. package baby spinach, coarsely chopped

2 15.5-oz. cans white beans, rinsed

4 Tbsp. unsalted butter

1 12" crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise

1 oz. Parmesan or Pecorino, finely grated

Chopped parsley (for serving; optional)

Directions

Step 1 Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2½ tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10–12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.

Step 2 Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining ½ tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.

Step 3 Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast).

Step 4 Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.

Step 5 Do Ahead: Ragù can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low.

Possible Modifications

To make it vegan or vegetarian, use Beyond Meat Hot Italian Sausage and season with a teensy bit extra salt and red pepper. Make sure you fully chop up the sausages- it'll take a while, but it's worth the effort. Beyond Meat is also gluten free.

Buy ground Italian sausage instead of links to make cooking a little easier. I usually use Johnsonville.

Red beans work very well as a substitute if you don't have white beans.

Great with extra red pepper.

All leafy greens taste great with this. Spinach holds up best to all the other flavors in the sauce, but kale, chard, etc also taste great.

[reciperolodex]

Miso Butter Recipe by Irena Macri

Ingredients

150 g / 5 oz. unsalted butter, cut into cubes and slightly softened

2 tablespoons brown miso paste (unpastaurised)

1 large garlic clove, finely diced

1 teaspoon Sriracha hot sauce (otional but really nice)

Food processor

Parchment paper (if freezing)

Directions

Take the butter out of the fridge and cut into cubes. Leave it to soften on the counter or you could pop it in a bowl in a microwave for 15-20 seconds or in a hot oven. Don’t melt the butter, just let it soften slightly.

Place all ingredients in a food processor and blend together until whipped and smooth. You might need to scrape the ingredients off the sides halfway.

Transfer to a jar, bowl or a tub and store covered with a lid or wrapped. It can be refrigerated for a few weeks or you can freeze it (see instructions above).