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.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).