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

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

Gourmet vegan recipes

During special occasions, many vegan connoisseurs are excited to showcase their advance techniques like dehydration and fancy ingredients like flower essences, exotic oils, and exorbitantly priced spices like saffron.

In the culinary world, gourmet cooking recipe videos may be compared to haute couture or avant-garde in fashion.  Simply put cooking video recipes, it pertains to food that uses high-quality materials and prepared with much more care and precision as regular cookery.  Naturally, this also connotes expensive ingredients, fancy presentation and an overall fine dining experience this is usually reserved for special occasions.

During special occasions, many vegan connoisseurs are excited to showcase their advance techniques like dehydration and fancy ingredients like flower essences, exotic oils, and exorbitantly priced spices like saffron.  These alone are enough to impress even those who are not vegetarian.  In gourmet cuisine, simplicity takes a back seat and the sky’s the limit in creating an unforgettable gustatory delight.  With vegan food though, sometimes the ingredients alone are enough to create a lasting impression.

 

As motivations for turning to a vegan lifestyle vary from health, religious, cultural or ethical reasons, the range of culinary creations also encompass a gamut of dishes from the expected vegetable and fruit salads to the exotic dish made with seaweed, mosses and even algae.  In a looser definition, unusual ingredients presented in a unique fashion can perhaps be considered as gourmet.  A spirulina smoothie or an cheesecake made with Irish moss may be viewed by some as such while others will classify this under the exotic food category.  Professional chefs may also disagree on this as their definition of gourmet is stricter based on their years of culinary education and experience.

 

It’s not uncommon for creative chef to decorate a salad with edible flowers; deepen the flavor of a soup, spread and pasta with exotic mushrooms and truffle oil; or use aromatic botanical essences in desserts and beverages.  This can be considered gourmet in some aspects.

 

Organic produce, usually though just simple fruits and vegetables, is priced much much more than conventional produce.  As such, these are prepared with more care to retain their nutrients and showcase their fresh taste.  Presentation of the final dish is also carefully considered to be able to give recognition to the care farmers have grown it.

 

A vegan lifestyle’s diet is immensely healthy as long as it is prepared correctly and sustainably.  Nutrition may not necessarily be the top priority when coming up with gourmet food.  However, as vegan cuisine’s pantry is stocked up with fiber-rich, nutrient-dense ingredients, sometimes it cannot be helped that any dish that comes out of the kitchen full of healthy wholesome goodness.