Sipping soup is supreme comfort on a wet and damp winter evening (especially if you also turn on your favorite R&B playlist!). This lovely vegan bisque is creamy and nurturing for any occasion. We jazzed it up with homemade chips made of blue-tinted potatoes, but a dairy-free grated cheese is also a tasty option.
Root bisque is a great creamy base for a chunky vegetable soup. Add a little more stock and some broccoli and cauliflower florets. Simmer until tender.
Space oven racks evenly apart. Preheat oven to 400 F.
Peel white root vegetables. Coarsely chop into large pieces. Place in large bowl along with onion and whole garlic cloves. Drizzle with oil and toss together to evenly coat. Spread out in single layer on large baking sheet. Season with salt and pepper. Tuck thyme into vegetables. Bake on lower rack in oven for 40 to 50 minutes, or until tender. Stir occasionally, watching that vegetables donu2019t burn or turn dark, as you want the resulting soup to be a creamy golden color.
Meanwhile, for crisp potato wafers to garnish soup, wash purple potatoes and thinly slice using mandoline or knife. Spread out on kitchen towel and blot as dry as possible. Line baking sheet with parchment paper and spread slices out as evenly as possible. Bake on upper rack in 400 F oven for 10 to 15 minutes, depending on potato slice thickness, until crisp and golden. Remove from oven when done as you like and season with salt. Set aside to cool.
When white root vegetables are tender, remove baking sheet from oven and set aside to slightly cool. Discard thyme sprigs.
In high-speed blender, combine roasted vegetables and half the stock. Whirl until velvety smooth, stopping occasionally to scrape down sides of blender with spatula. Transfer puree to large saucepan. Add remaining stock, cannellini beans and vinegar, plus salt and pepper to taste. Gently heat until warmed through. Do not boil.
To serve, ladle into bowls. Touch each serving up with grated nutmeg, if using, and garnish with crisp potato wafers and a fresh thyme sprig.
This recipe is part of the Deep blue dinner collection.
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.