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findvegan: Taters ‘n’ Greens Tofu Scramble Pizza for Natl Pizza Day
The Veggie Gal » Blog Archive » Mixed Potato Chowder
Mixed Potato Chowder
Serves: 6+
1/2 onion, chopped
2 celery stalks, chopped
3 carrots, chopped
1 small sweet potato or yam
6-8 medium white potato of your choice (red or Yukon are the best)
3 stalks of kale, de-steamed and chopped into small pieces
2 cups Vegetable broth
1-2 cups Almond milk (adjust milk to control thickness of soup-remember blending after cooking will thicken the soup)
1 Tablespoon Cashew butter
1 teaspoon ground thyme
salt and pepper to taste
Chop onion, celery and carrot and cook in the broth for about 15 minutes on medium heat at a slow boil to soften. Add the remaining ingredients (add one cup of milk and add more as needed to keep a thick soup but covered enough to cook everything).
If you want a richer and thicker soup you can use all milk as the liquid but remember almond milk has fat in it. When the potatoes are done use a hand mixer, blender or a fork to blend 1/4 or half of the soup up creamy then remix and ENJOY!
The Health Seekers Kitchen: Watercress Salad with Miso-Lime Dressing
This dressing is great with any salad!
Miso-Lime Dressing
2 Tbsp. fresh squeezed lime juice
2 tsp. sesame oil
1 tsp. white miso
Mix
Urban Drivel: Maple Mustard Dressing | Vegan
Another delicious simple salad dressing:
Maple Mustard Dressing Veganomicon
3 tbsp pure maple syrup
2 tbsp apple cider vinegar
2 tbsp dijon or whole grain mustard
3 tbsp grapeseed or nut oil
1/2 tsp mustard powder
salt and freshly ground black pepper
Whisk all ingredients together and store in an airtight container. Keep refrigerated until ready to use.
Stir-fried chilli broccoli with seared polenta
Ingredients
For the seared polenta
100g/3½oz quick-cook polenta, cooked with water or stock according to packet instructions
salt and freshly ground black pepper
2 tbsp olive oil, plus extra for greasing
For the broccoli
1 tbsp olive oil
1 garlic clove, sliced
½ red chilli, seeds removed, finely chopped
3 stalks purple sprouting broccoli, trimmed
½ lemon, juice only
salt and freshly ground black pepper
Method
1. For the seared polenta, place the cooked polenta into a bowl and season with salt and freshly ground black pepper.
2. Lightly oil a small square dish and press the polenta into the dish. Leave to cool – it will form a solid cake.
3. Heat the oil in a frying pan, slice wedges of the polenta from the dish and fry, turning frequently, until crisp and golden-brown on all sides.
4. For the stir-fried chilli broccoli, heat the oil in a wok or large frying pan, add the garlic and chilli and stir fry for one minute.
5. Add the purple sprouting broccoli and stir fry for 3-4 minutes, or until the broccoli is tender.
6. Add the lemon juice and season, to taste, with salt and freshly ground black pepper.
7. To serve, place the broccoli onto a plate with the seared polenta alongside.
Ingredients
Boil or (preferably) steam Cauliflower until barely done- still slightly crunchy.
In a separate pan fry finely chopped onion on medium heat for 4 or 5 minutes adding minced or finely chopped Garlic halfway through.
When soft but not brown add tomato (do not break up too much)& other ingredients.
simmer gently for 3 or 4 minutes.
Adjust seasoning.
Mix Cauliflower and sauce and serve.
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