No pictures unfortunately. A spicy, hearty soup.
Ingredients:
Carrot
Onion
Potato
Kidney Beans
Frozen Peas
Coconut Milk
Milk
Chestnuts
Chili Flakes
Ground Cumin
Cayenne Pepper
Red Curry Paste
Vegetable soup bouillon
Flour
Olive Oil
Sesame Seed Oil
Heat saucepan with olive and sesame seed oils. Add diced onion and carrot. Season with sea salt and pepper. Cook for a little bit on medium-high heat then deglaze with a bit of and then some of milk. Add vegetable bouillon and spices to taste. Add frozen peas, coconut milk, red curry paste, potatoes, kidney beans chestnuts and a bit of water. Reduce, cook, simmer, whatever.
When everything is cooked you have powerful flavour! Add water and stir in a bit of flour to thicken.
Showing posts with label Onions. Show all posts
Showing posts with label Onions. Show all posts
Tuesday, November 27, 2007
Wednesday, October 3, 2007
Vegan Pasta
The purpose of today's cooking adventure was to see what fake soy cheese was all about. Continue reading for the results...
Meet the ingredients: Pasta, Coconut Milk, White Beans, White Onions, Garlic, Shallots, Fake Soy Havarti, Shallots, Yellow Pepper, Red Pepper, Endives...
Margarine, Flour, Sun Dried Tomatoes in Oil, Capers and Olive Oil.
My first thought was to make a basic Mornay Sauce without the butter, milk or cheese. So, let's just call this a "Yanrom Sauce". I made a "roux" with margarine and flour. Then I poured in a can of scalded coconut milk.
This is the soy havarti, aka fake cheese. Since I couldn't find fake edam or parmigiano-reggiano, I settled for something with a hopefully creamy taste. I was wrong. Fake cheese is awful. Icky, ick, ick! So with nothing else to do with the entire $6 block of fake cheese, I put all of its 900 calories into the sauce hoping the other ingredients would obfuscate its flavour.
At least it melted, but it's just not gooey or stringy. Add salt, pepper and I also put in a few capers for good measure.
While the cheese is melting in the sauce, use some olive oil in another pan to fry the onion, then shallots and finally the garlic. After a Little While (tm) add the rinsed out can of white beans, sun dried tomatoes and chopped up peppers. I deglazed with water a couple times. If white wine were on hand, that would have been the preferred deglazing agent.
Now came the endives. I've never cooked with them before and they were expensive!
Chop, chop chop! Endives are grown underground so they remain white. Raw, they are somewhat bitter.
To complete the sauce, I combined both pots together.
And there it is, on top of some pasta. Tasty. You can barely taste the cheese at all! I'm not sure how to describe the flavour. It's an Asian-Italian-Hippie infusion.
Meet the ingredients: Pasta, Coconut Milk, White Beans, White Onions, Garlic, Shallots, Fake Soy Havarti, Shallots, Yellow Pepper, Red Pepper, Endives...
Margarine, Flour, Sun Dried Tomatoes in Oil, Capers and Olive Oil.
My first thought was to make a basic Mornay Sauce without the butter, milk or cheese. So, let's just call this a "Yanrom Sauce". I made a "roux" with margarine and flour. Then I poured in a can of scalded coconut milk.
This is the soy havarti, aka fake cheese. Since I couldn't find fake edam or parmigiano-reggiano, I settled for something with a hopefully creamy taste. I was wrong. Fake cheese is awful. Icky, ick, ick! So with nothing else to do with the entire $6 block of fake cheese, I put all of its 900 calories into the sauce hoping the other ingredients would obfuscate its flavour.
At least it melted, but it's just not gooey or stringy. Add salt, pepper and I also put in a few capers for good measure.
While the cheese is melting in the sauce, use some olive oil in another pan to fry the onion, then shallots and finally the garlic. After a Little While (tm) add the rinsed out can of white beans, sun dried tomatoes and chopped up peppers. I deglazed with water a couple times. If white wine were on hand, that would have been the preferred deglazing agent.
Now came the endives. I've never cooked with them before and they were expensive!
Chop, chop chop! Endives are grown underground so they remain white. Raw, they are somewhat bitter.
To complete the sauce, I combined both pots together.
And there it is, on top of some pasta. Tasty. You can barely taste the cheese at all! I'm not sure how to describe the flavour. It's an Asian-Italian-Hippie infusion.
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