Vegetarian Recipe: Ginger Carrot Soup

Ginger Carrot SoupCarrot soup is made more delectable with dry white wine, curry powder, and ginger in this recipe adapted from The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Alukins. In this vegetable soup recipe, onions, ginger, and garlic are sautéed in butter. Chicken stock, dry white wine, and carrots are added and simmered until the carrots are tender and flavored with fresh lemon juice, curry powder, salt, and ground pepper. The soup is pureed until smooth and can be served either hot or cold. This is especially delicious with crusty bread or a side of salad. This delicious soup is also quite therapeutic and can help alleviate cold or flu.

Ginger carrot soup can be served as refreshing easy appetizers or a light meal with salad and bread. If you want a vegetarian version, you can use vegetable stock instead of chicken stock. The curry powder and ginger adds a subtle spice to the dish and a tingling sensation in the palate. The wonderful aroma of the soup also adds to the eating experience and the beautiful color of the dish enlivens any dinner table.

Use an immersion blender, regular blender, or food processor for pureeing the soup. If you are using a regular blender, puree the soup in batches and reheat them before serving (or chill in the fridge and serve cold). There are many ways you can garnish this dish. For a healthy option, garnish the dish with yogurt and herbs like parsley, celery, basil, thyme, or coriander.

Ingredients: 6 tablespoons unsalted butter, 1 large yellow onion, diced, ¼ cup freshly grated ginger root, 3 garlic cloves, minced, 7 cups chicken stock, 1 cup dry white wine, 1 ½ lbs. carrots, peeled and sliced into ½ in. pieces, 2 tablespoons freshly squeezed lemon juice, Curry powder, Sea salt, Freshly ground pepper

Preparation Instructions: Ginger Carrot Soup Recipe

In a stock pot, melt the butter over medium heat. Add the onion, ginger, and garlic, sautéing for 15 to 20 minutes, or until the onion is translucent. Add the stock, wine, and carrots. Bring to a boil, then reduce heat and simmer for 45 minutes, or until carrots are tender. Using an immersion blender, traditional blender, or food processor, puree the soup, working in batches. Add the juice, a pinch of curry powder, and salt and pepper.

For a more savory soup, you can garnish with bacon bits, caramelized onions, fried garlic, sautéed mushrooms, croutons, sour cream, diced hard-boiled egg. You can also garnish the soup with diced and blanched carrots, sautéed asparagus, diced zucchini, cucumber, broccoli, or grilled eggplant. Ginger carrot soup is also delicious with Indian flatbreads like roti or chapatti.

Source: www.gourmandia.com

Vegetarian Recipe: French Onion Soup with a Twist

French Onion Soup with a TwistHealthy recipes for onion soup uses vegetable stock instead of beef stock and is seasoned with teriyaki sauce for a different twist. The sweet teriyaki sauce pairs well with the caramelized onions and create quite a tasty dish. Also called soupe à l’oignon in French, onion vegetable soup recipe is traditionally made with beef stock or beef broth. The soup is garnished with croutons and cheese and served as easy appetizers in French meals.

Originally a soup associated with poor peasants, onion soup is now a popular soup enjoyed around the world and has been around since the Roman times. During those times, onions were abundant and easy to grow and to this day remain inexpensive and easy to make. This is perfect for busy weekdays and can be whipped up any time of the week.

In this recipe, cheddar cheese is used to garnish the dish together with the croutons. The garnished soup is placed in the oven and broiled for a few minutes until the cheese melts and the croutons brown a bit on top. Use a ramekin or tureen for placing the soup in before placing them in the broiler or oven. Regular soup bowls are not appropriate if they are not made for heating in the oven. Commonly, gruyere cheese is used to garnish the onion soup, although it is more expensive than cheddar. Some like to enhance the soup with cognac or sherry.

Ingredients: 6 yellow onions, sliced or diced, 3 cloves garlic, minced, 1/4 C prepared teriyaki sauce (your choice), 2 tbsp sesame oil, 8 C vegetable stock, crutons, 3 C old cheddar cheese, grated

Preparation Instructions: French Onion Soup with a Twist Recipe

In a large soup pot, briefly sauté the onions and garlic in the sesame oil and teriyaki sauce. Add the vegetable stock and bring to a boil. Cook for 12 minutes on high heat, stirring slowly. Pour soup into oven-safe bowls or designated onion soup tureens. Top with croutons and grated cheese. Broil in the oven for five minutes, or until cheese is melted and beginning to brown. Serve hot and enjoy.

Most of the flavor of the soup should come from the caramelized onions, which should be thoroughly sweated and nicely browned to bring out their sweetness and concentrate their flavors. The onions should be cooked slowly on low heat to prevent them from burning and becoming bitter. When caramelized, the onions will shrink in size to about half its original volume. This process also draws out the liquid from the onions and creates a rich and flavorful soup.

Source: www.gourmandia.com

Lite Bean and Cheese Enchiladas

Well, it’s just that time of year to be incorporating some lighter dishes into the mix.  Of course this is only so we can over eat during Superbowl and Valentine’s Day.

I have to say, this is a nice little meal.  We didn’t miss all the ooey-gooey cheesiness normally associated with enchiladas and the black beans are a nice touch.

This gourmet food recipe makes extra sauce you can use later in the week with more enchiladas, or you can freeze the extra sauce and use it at a later time.

Try it out, I think you’ll like it.

Preheat oven to 350o.  In a food processor, process cottage cheese until smooth.  Transfer to a medium bowl and stir in black beans.  Season with salt and pepper.

Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes.  Working with one tortilla at a time, lightly spray both sides with cooking spray, place two rounded Tablespoons cottage cheese mixture down center of each, then roll tortilla around filling.  Place seam side down, on rimmed baking sheet.  Bake tortillas until heated through, 8-10 minutes.

Meanwhile, in a medium saucepan, heat oil over medium-high.  Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes.  Add chili powder and cook until fragrant, 30 seconds.  Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes.  Season with salt and pepper.  Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).

To serve, divide enchiladas among plates and top with sauce, onion and cilantro.

Lite Bean and Cheese Enchiladas
Adapted from Everyday Food

2 cups low-fat (1% or 2%) cottage cheese
1 can (15.5 ounces) black beans, rinsed and drained
Kosher salt and ground pepper
16 corn tortillas
Nonstick Cooking Spray
3 Tablespoons extra-virgin olive oil
3 garlic cloves, roughly chopped
1 large white onion, diced small (1/2 cup reserved for serving)
4 teaspoons chili powder
2 Tablespoons white vinegar
1 can (15 ounces) tomato puree
2 cups vegetable broth
fresh cilantro leaves for serving

Preheat oven to 350o.  In a food processor, process cottage cheese until smooth.  Transfer to a medium bowl and stir in black beans.  Season with salt and pepper.

Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes.  Working with one tortilla at a time, lightly spray both sides with cooking spray, place two rounded Tablespoons cottage cheese mixture down center of each, then roll tortilla around filling.  Place seam side down, on rimmed baking sheet.  Bake tortillas until heated through, 8-10 minutes.

Meanwhile, in a medium saucepan, heat oil over medium-high.  Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes.  Add chili powder and cook until fragrant, 30 seconds.  Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes.  Season with salt and pepper.  Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).

To serve, divide enchiladas among plates and top with sauce, onion and cilantro.

 

Source: noblepig.com/2011/01/lite-bean-and-cheese-enchiladas/

Vegan Chocolate Custard Recipe

Vegan Chocolate Custard Recipe

 
Makes approx. 3 cups
Jerome is so excited for me to post his famous ‘Chocolate Custard’. Whenever I am feeling tired with a sweet tooth I always ask him to make this gourmet food recipe for me. The beauty of this custard is that you can eat it straight away hot off the stove or if you are patient, store it in the fridge for at least 3 hours until it is completely set. I have to admit that sometimes I can’t wait if I feel like a nice hot custard. However, it is DEFINITELY worth the wait if you can be patient and wait for it to set and eat it cold. The taste completely changes once it is cold and sets. It tastes really similar to chocolate yoghurt such as YoGo. Yum yum yum! I highly recommend that you make this and let you explore a whole new world of vegan desserts! We were originally going to include this in our Vegan Lunchbox Ideas eBook but I really wanted to share it with you all 🙂 I didn’t want to hide it in an eBook… it is way too delicious hehe.

 Ingredients
  • 4 level tablespoons corn flour
  • 6 tablespoons white sugar
  • 2 cups soy milk
  • 1 cup water
  • 5 tablespoons cocoa
  • 1 teaspoon vanilla essence
 Preparation Instructions
  1. Add all ingredients to a saucepan and whisk vigorously until completely combined and smooth without lumps.
  2. Place the saucepan on the stove on low-medium heat, continue to whisk frequently for about 10 minutes until it slowly brought to the boil. Be careful that the custard does not stick to the bottom of the saucepan.
  3. Take off the heat at this point (It will have thickened but will still be easy to pour).
  4. Allow to sit for 10 minutes to allow to thicken if eating hot or pour into a bowl or ramekin and refrigerate for at least 3 hours until completely set. The set consistency will be similar to a soft jelly.
  • In the first step, make sure you whisk the ingredients in a cool pot before adding it to the heat to avoid lumps.
 
Source: www .veggieful.com/2012/10/vegan-chocolate-custard-recipe.html

Mushrooms in Vegetarian Cooking

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Mushrooms in Vegetarian Cooking

The resolution at long last of going vegetarian may be difficult, especially if almost all of your life, meat has been part of the day by day diet. Whether it is health, diet, or lifestyle change from individual opinion, going vegetarian can be quite trying. One, as previously mentioned, is finally letting go of meat. The second is finding protein sources for the body. Meat is a fundamental source of protein, and protein is needed by the body for it to build and restore muscles and tissues and do a lot of physiological roles, try all free video recipes to experience more excitements. The challenge now is to find other non-meat sources of protein.

Mushroom is not a plant but a fungus that grows typically on the ground/soil or on its food source, like barks of trees. There are a lot of edible mushrooms that can be found growing, but of course, there are also those that are not fit for use. For safety, it is best to get mushrooms from supermarkets, organic markets, or reputable source rather than finding them wild, because for sure, those are the ones that are edible. Although not made from animal flesh, mushrooms are healthy sources of protein, containing twice the amount of protein acquired in vegetables. Depending on how they are prepared, they can even mimic the texture of certain meats, which helps in the transition from omnivore to vegetarian. This ingredient could be used both by vegetarians and by vegans, which do not consume or use any products made from animals.
Mushrooms may be grilled, tossed with salad, pasta, or soups, and even placed in sandwiches and pizza. They are quite versatile and may be cooked in a number of ways. Some Portobello mushrooms are made into burgers, which can be breaded, deep-fried, and wedged in a hamburger bun, just like a beef patty, More cooking video recipes of beef at Gourmandi.ca. It gives an almost similar texture as meat and may even be grilled with eggplant, just like steak. They can even be stir-fried with an omelette for breakfast or substituted in stir-fries that call for chicken or beef. Another tip in prepping and cooking mushrooms is to just wipe fresh ones with a damp towel in cleaning them. Soaking them like other fruits and vegetables will just make them soak up the water so the stir-fry turns out soupy rather than have less liquid characteristic of stir-fries.

Being a very good and scrumptious food source, mushrooms are a healthy way to jump-start in going vegetarian. The taste and texture is tolerable and aside from the nutrient content, they are also low in fat, cholesterol, sodium, and calories. On the other hand, they are very high in fiber too, for a healthy digestion. Adding mushrooms to food is an exceptional way to jump start into going vegetarian without the regret or much meat withdrawal phases.

Gourmet Mushroom Recipes

Mushrooms in Vegetarian Cooking

Butter

Butter is that golden yellow, melt in the mouth piece we spread on our bread, bake with our cookies and cake, and cook with our popcorn and other dishes. It’s a well-loved dairy product all over the globe – from the United States to India where it is made into clarified butter or ghee.

 

In the United States, butter is officially defined as “the food product usually known as butter, and which is made solely from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80 percent by weight of milkfat, all tolerance having been allowed for,” according to the United States Department of Agriculture (USDA) and the U.S. Congress of 1923 from which it was legislated.

To fix a pound of butter, about 10.5 to 11 quarts of milk is needed for its cream which is churned into butter. According to the Wisconsin Milk Marketing Board, two types of butter are sold in the United States. One is the sweet cream butter (further sub-divided into salted, unsalted and whipped butter) while the other is cultured cream butter.

 

The sweet cream butter is the most popular type of butter for daily use. In particular, the lightly salted butter is the butter of choice for common cooking (such as stir frying, making butter garlic bread, etc.) while the unsalted butter is ideal in making cookies, cakes, pies and pastries.

The fundamental steps in preparing butter, according to the Wisconsin Milk Marketing Board, include separation of the cream from the milk, legal pasteurization, aging (for proper churning and texture consistency), ripening, churning, draining of the buttermilk, washing, working and then packaging. Butter is ordinarily sold and used in the shape of solid blocks and sticks of various sizes as well as in individual portions (the ones we can acquire from the hotel breakfast buffets or airline meals with bread).

Butter has many applications. In choice cooking, it can be melted and used in stir frying or frying of chicken, fish, and vegetables. It can also be blended with herbs, frozen and then served up on top of steaks. Butter is also perfect in enhancing sauces, as spread, and as oil (like the clarified butter or ghee). In baking, it’s an ideal element in cookies, cakes, and pastries because of its milkfat content and flavor. It’s not just the color that’s gold, but it is in essence gold in the kitchen.