Sipping soup is supreme comfort on a wet and damp fall evening. This lovely vegan bisque is creamy and nurturing for any occasion. We jazzed it up with homemade chips 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.
Peel 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 a 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 until tender. Stir occasionally, watching that vegetables donu2019t burn or turn dark, as you want the resulting soup to be creamy golden.
Meanwhile, for crisp potato wafers to garnish soup, wash purple potatoes and thinly slice on a mandolin. 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 (200 C) oven for 10 to 15 minutes, depending on the thickness, until crisp and golden. Remove from oven when done as you like and season with salt. Set aside to cool.
When root vegetables are tender, remove sheet from oven and set aside to slightly cool. Discard thyme sprigs.
In high-speed blender, add roasted vegetables and half the stock. Whirl until velvety smooth, stopping occasionally to scrape down the sides with a spatula. Transfer pureu0301e to large saucepan. Add remaining stock, cannellini beans, vinegar, salt, and pepper. Gently heat until warmed through. Do not boil.
To serve, ladle into bowls. Touch each up with a fresh grating of nutmeg and garnish with crisp potato wafers and a fresh thyme sprig.
This recipe is part of the Upbeat Blues collection.
Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
If you’re hungry for a nighttime snack, then spoon up this creamy, sweet-tart yogurt bowl to help promote some sweet dreams. It’s also a great breakfast option with a little granola tossed on top. The cherry compote can be made up to 5 days in advance. Less is more Many people would be surprised by the amount of added sugar that can be found in flavoured yogurts, including vanilla. A healthier option is to select products that are labelled “plain” and then let natural sweetness come from fruit toppings.