Buttery cashew purée adds richness to soups without the need for heavy cream. Roasting the vegetables and topping everything off with the crunchy herb mixture lends this hearty soup more layers of flavour. In fact, it’s even better a day or two after making.
3/4 cup (180 mL) unsalted raw or dry roasted cashews
1 head cauliflower, chopped into florets
1 medium yellow onion, sliced into 1/2 in (1.25 cm) wedges
5 whole garlic cloves, peeled
2 tsp (10 mL) grapeseed oil
1/2 cup (125 mL) finely chopped cilantro
1/3 cup (80 mL) finely chopped Brazil nuts
3 Tbsp (45 mL) grated Parmesan cheese
1 tsp (5 mL) lemon zest
2 Tbsp (30 mL) extra-virgin olive oil
5 cups (1.25 L) reduced-sodium vegetable broth
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) cayenne
1/4 tsp (1 mL) nutmeg
Juice of 1/2 lemon
2 tsp (10 mL) fresh thyme
Place cashews in bowl, cover with water, and let soak for 2 hours.
Preheat oven to 375 F (190 C). Place cauliflower, onion, and garlic in large roasting pan and toss with grapeseed oil. Roast for 40 minutes, stirring contents once, or until golden.
Meanwhile, in small bowl, stir together cilantro, Brazil nuts, cheese, and lemon zest. Whisk in olive oil.
Place roasted vegetables, broth, salt, pepper, cayenne, and nutmeg in large saucepan and bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Stir in lemon juice and thyme. Carefully place contents of pan in blender or food processor and blend until smooth. Return to pan.
Add cashews and 1/2 cup (125 mL) water to blender and blend until very smooth. Add a touch more water if needed to help with blending. Stir cashew cream into soup and heat through. If soup is too thick, stir in additional broth or water. Serve soup garnished with pesto.
Each serving contains: 293 calories; 8 g protein; 21 g total fat (4 g sat. fat, 0 g trans fat); 21 g total carbohydrates (8 g sugars, 5 g fibre); 279 mg sodium
source: "Go Nuts", alive #372, October 2013
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.