This recipe was inspired by Adam Crisis' Kale Pesto recipe that he posted on the Post Punk Kitchen forums. I simply subbed brocolli for the kale, used a bit less miso and added lemon juice. This dip has a decent amount of protein and is low in fat. It is super tasty, even omni approved! Goes well with crackers or pita, you could also use it as a spread in wraps or on a sandwich.
Brocolli "Pesto" Dip
1-2 large heads brocolli, chopped into florets and lightly steamed
1 1/2 - 2 cups walnuts
5 cloves garlic
3 tbsps nutrirional yeast
1 tbsp miso
1-2 tsp lemon juice (adjust according to tastebuds)
salt & pepper (to taste)
1/4-1/2 cup water (start with 1/4 cup & slowly add more to get the consistency you like)
Combine first 6 ingredients in food proccesor & blend. Slowly add water to get the consistency you like. Add lemon juice, salt & pepper to taste. Serve with warm pita or spread on toast, enjoy!
Showing posts with label brocolli. Show all posts
Showing posts with label brocolli. Show all posts
Saturday, September 10, 2011
Sunday, April 10, 2011
Cream of Brocolli Soup!
This is by far the best version of vegan cream of brocolli soup that I have made so far, I loved it! I didn’t follow a recipe when making this, I made it up so all of the measurements are approximate…You can tweak to your liking. I like to think of this as a super awesome guideline rather than an actual recipe!
Heat olive oil in large stockpot, over medium-high heat. Pulse onion in food processor for a minute or two, you want nice tiny pieces. Remove onion & toss in stockpot. Now pulse the brocolli for about a minute, you will have mostly small pieces but some nicer large chunks are okay too. Toss that in the stockpot and season with a generous pinch of salt & pepper. Stir & put a lid on it. Let the veggies soften, this will take about 5 minutes. Now add you vegetable broth, stir and put the lid back on, wait another 5 minutes or so. The brocolli should be a nice bright green & should be tender but not soft & mushy. Add the Mimicreme, turmeric, garlic salt and stir. Let the soup come to a soft boil and turn the heat to low-medium. Taste & add any additional spices. I found that even the unsweetened Mimicreme is a tad on the sweet side so I added quite a bit of salt & pepper, keeping in mind that the Daiya will add a bit of saltiness as well. Once the soup has simmered for about 15 minutes or so, it is probably good to go. Toss in your Daiya shreds, stir and let them melt right in (takes about 5 mins). Your soup is now ready to serve…Let it cool first though so you don’t burn your tongue! This soup will keep for 5 days in the fridge. I didn’t freeze mine but I miagine it would be okay.
- 1 giant head of brocolli, thick bottom stems removed
- 1/2 medium yellow onion
- 1-2 tbsps olive oil
- 1 23oz Unsweetened Mimicreme
- 1 cup vegetable broth
- 1 tsp turmeric
- 1 tsp garlic salt
- salt, to taste
- cracked black pepper to taste
- 1/2 pkg Daiya cheddar shreds
Heat olive oil in large stockpot, over medium-high heat. Pulse onion in food processor for a minute or two, you want nice tiny pieces. Remove onion & toss in stockpot. Now pulse the brocolli for about a minute, you will have mostly small pieces but some nicer large chunks are okay too. Toss that in the stockpot and season with a generous pinch of salt & pepper. Stir & put a lid on it. Let the veggies soften, this will take about 5 minutes. Now add you vegetable broth, stir and put the lid back on, wait another 5 minutes or so. The brocolli should be a nice bright green & should be tender but not soft & mushy. Add the Mimicreme, turmeric, garlic salt and stir. Let the soup come to a soft boil and turn the heat to low-medium. Taste & add any additional spices. I found that even the unsweetened Mimicreme is a tad on the sweet side so I added quite a bit of salt & pepper, keeping in mind that the Daiya will add a bit of saltiness as well. Once the soup has simmered for about 15 minutes or so, it is probably good to go. Toss in your Daiya shreds, stir and let them melt right in (takes about 5 mins). Your soup is now ready to serve…Let it cool first though so you don’t burn your tongue! This soup will keep for 5 days in the fridge. I didn’t freeze mine but I miagine it would be okay.
Tuesday, November 9, 2010
Cream of Brocolli Soup. Mofo Day 9
So I am not quite sure what happened, it would seem the last 4-5 days vanished into thin air...Redemption time? Me thinks so. Cream of Brocolli soup has been on my mind for quite some time now. I made a version not too long ago using Rice Dream , it was a little on the sweet side but I kind of liked it. However, I was really craving that super rich, creamy, homemade soup that I grew up with. It was the only way I would eat brocolli as a kid.
I recently got the chance to go to Food Fight in Portland and I picked up some Mimicreme. I have been dying to try it and it just made sense to snatch it up because I don't even know where I would find it here. It is damn good, but super rich. I'm going to share my recipe with you but I would highly suggest halving the creme and using veggie broth otherwise you may not make it through a bowl in one sitting. What better to go with soup than a grilled Daiya & Tofurky sandwich!
You will need:
1-16oz (473mL) Mimicreme
2-3 tbsps vegan margarine
3 large heads brocolli, chopped (no stems)
1/2 yellow onion, chopped
3 cloves garlic
1/2 package Daiya shreds, I used mozzarella
1-2 cups Rice Dream or Veggie Broth
Turmeric
Mustard powder
Salt
Pepper
In a large pot, melt margine over medium heat, add brocolli, garlic & onion with a little salt & pepper. Cook over medium heat until soft. You can add a bit of water and throw a lid on to speed up the process. I was doing other things and lost track of time but I would guess it was around 10-15 mins. Turn head Pour in Mimicreme, and a bit of veggie broth or Rice Dream, I used 1-2 cups, you can use more for a thinner soup. (Rice Dream adds a subtle sweetness, veggie broth will keep it savory). Throw in your spices. I just sprinkled the turmeric in, probably a 1/2 to 1 tbsp. Go easy on the mustard powder unless you like it really spicy. Add you Daiya and let the soup simmer on low for 10 minutes to let the cheese melt and spices do their thing. The longer you leave it, the more the flavour develops. I like quick easy soups, I would say start to finish it took about 30 mins. The flavour was awesome but was really good the next 2 or 3 days that I ate it. More time=more flavor!
I recently got the chance to go to Food Fight in Portland and I picked up some Mimicreme. I have been dying to try it and it just made sense to snatch it up because I don't even know where I would find it here. It is damn good, but super rich. I'm going to share my recipe with you but I would highly suggest halving the creme and using veggie broth otherwise you may not make it through a bowl in one sitting. What better to go with soup than a grilled Daiya & Tofurky sandwich!
You will need:
1-16oz (473mL) Mimicreme
2-3 tbsps vegan margarine
3 large heads brocolli, chopped (no stems)
1/2 yellow onion, chopped
3 cloves garlic
1/2 package Daiya shreds, I used mozzarella
1-2 cups Rice Dream or Veggie Broth
Turmeric
Mustard powder
Salt
Pepper
In a large pot, melt margine over medium heat, add brocolli, garlic & onion with a little salt & pepper. Cook over medium heat until soft. You can add a bit of water and throw a lid on to speed up the process. I was doing other things and lost track of time but I would guess it was around 10-15 mins. Turn head Pour in Mimicreme, and a bit of veggie broth or Rice Dream, I used 1-2 cups, you can use more for a thinner soup. (Rice Dream adds a subtle sweetness, veggie broth will keep it savory). Throw in your spices. I just sprinkled the turmeric in, probably a 1/2 to 1 tbsp. Go easy on the mustard powder unless you like it really spicy. Add you Daiya and let the soup simmer on low for 10 minutes to let the cheese melt and spices do their thing. The longer you leave it, the more the flavour develops. I like quick easy soups, I would say start to finish it took about 30 mins. The flavour was awesome but was really good the next 2 or 3 days that I ate it. More time=more flavor!
Wednesday, November 3, 2010
Day 3 of Mofo with a side of quiche
I must say, I absoultely love Vegan MoFo. Such an awesome concept, I love reading other vegan blogs and am super stoked that I now have 16 followers! I know some of you are probably thinking 16 is not very many but I had under 5 when I first started the blog so it is really exciting to see that other people out there are interested in what I have to say.
Another thing I love about MoFo is the challenge of not only blogging daily, but creating new dishes and trying new recipes I may have otherwise pushed aside or overlooked. On the menu is Isa Chandra Moskowitz's Brocolli (why does this word never look like it is spelled correctly) Quiche.
Ever since going vegan I have struggled with recreating dishes containing eggs, be it cookies, cakes, omelets, custards or what have you and because of that I had never even entertained the idea of attempting quiche. It is one of my all time favorite pregan meals and was scared I would never again know the love that is that flaky, buttery, salty pastry filled with a deliciously spongy centre of savory goodness. I was pleasantly surprised with the recipe I used with much guidance from the PPK forumers. I could eat this for breakfast, lunch and dinner...I did in fact do that today! To go with it I roasted some beets, (a new found love of mine), along with brussel sprouts (also a new discovery for me) and some yams (a long time favorite)!
I think now that this eggless creation turned out so well, I will attempt a few more dishes I never thought possible. See you all tomorrow.
xoxo.......Momo
Another thing I love about MoFo is the challenge of not only blogging daily, but creating new dishes and trying new recipes I may have otherwise pushed aside or overlooked. On the menu is Isa Chandra Moskowitz's Brocolli (why does this word never look like it is spelled correctly) Quiche.
Ever since going vegan I have struggled with recreating dishes containing eggs, be it cookies, cakes, omelets, custards or what have you and because of that I had never even entertained the idea of attempting quiche. It is one of my all time favorite pregan meals and was scared I would never again know the love that is that flaky, buttery, salty pastry filled with a deliciously spongy centre of savory goodness. I was pleasantly surprised with the recipe I used with much guidance from the PPK forumers. I could eat this for breakfast, lunch and dinner...I did in fact do that today! To go with it I roasted some beets, (a new found love of mine), along with brussel sprouts (also a new discovery for me) and some yams (a long time favorite)!
I think now that this eggless creation turned out so well, I will attempt a few more dishes I never thought possible. See you all tomorrow.
xoxo.......Momo
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