Cream of Broccoli and Potato Soup

One of my favourite soups in recent times is broccoli soup. I usually add at least one potato for creaminess and then let the Vitamix do most the work. This is not one of Marco’s favourites. I usually threaten him with my broccoli soup when I don’t feel like cooking so that he will go pick up some Thai. However he really liked this recipe. He was a bit apprehensive at first but thoroughly enjoyed it. The cashews give an extra creaminess that was missing without the cream. I promise  your family won’t know this recipe is dairy free when you use cashew cream.

DSC02980

Cream of Broccoli and Potato Soup (vegan, gluten free, soy free)

Ingredients:

1/2 cup cashews, pre-soak for an hour if you can

1/4 filtered water (plus 2 tablespoons)

1 tablespoon olive oil

1 onion, roughly chopped

2 garlic cloves, roughly chopped

2 medium dutch cream potatoes, chopped in cubes

1 medium broccoli head, roughly chopped (include the stem and leaves)

3 cups vegetable stock

sea salt and black pepper

hemp seeds and nutritional yeast to serve

Method:

1. If you haven’t already pre-soaked the cashews, then place them in a small pot of water and boil for 10 minutes to soften.

2. Place cashews in a high speed blender with 1/4 cup of water. Add more water if the consistency is too thick. Scrap out of the blender and leave to the side. No need to clean the blender.

3. Place the potatoes in the steam and steam for 15 minutes.

4. Place the broccoli in with the potatoes and steam for an additional 5 minutes or until cooked.

5. In the meantime heat a large pot with olive oil, then add the onions and garlic. Sauté for 5 minutes or until lightly browned.

6. Place onions, garlic, potatoes, broccoli and 2 cups of vegetable stock in the high speed blender. Blend until smooth.

7. Add the blended ingredients back to the pot and place on a medium heat.

8. Add the cashew cream (leave some for garnish later) and 1 cup of vegetable stock to the pot and heat through.

9. Season with sea salt and black pepper.

10. Serve with a teaspoon of cashew cream, hemp seeds and nutritional yeast.

*Serves 3 large serves or 4 medium

DSC02971

DSC02974

Tropical Veggie Pizza with Cashew ‘Mozzarella’

As much as I still enjoy pizza without the cheese there is one thing that still bugs me. I can’t manage to get my ingredients to stay on top of the pizza. Even when I have tried using pre-bought vegan cheeses, the ingredients  still slide off and don’t stick the way that regular dairy cheese does. Ok its probably partly my fault. Even though I love real Italian pizza with minimal topping, I just can’t help myself from adding when I make my own pizza. So my pizza ends up so heavy that I have to eat it with a knife and fork. Marco does the same, but his cheese manages to keep his together.

A couple of days back Marco decided we were having pizza, which is always a good since he likes to make the dough himself. He preferred using white flour, but luckily we only had lots wholemeal and a little bit of tipo 00 flour to use. I didn’t have any vegan mozzarella so I got online trying to find a cheesy alternative for my pizza. I remembered seeing Vedged Out’s recipe for Fresh Moxarella Cheese. I also found another similar recipe from Vegie Project, Cashew “mozzarella”. I decided to go with the Vegie Project recipe since it Nutritional Yeast.

I was really easy recipe to follow. I just put everything in the Vitamix, then heated the mixture over the stove. The recipe makes enough for 2 large pizzas. The consistency and taste is similar to other vegan cheesy sauces, but the color is much lighter. It also has a stringly texture, which is similar to melted cheese. The recipe is gluten and soy free as well.

To make sure that my ingredients stuck to the pizza I put some Cashew ‘Mozzarella’ under the ingredients as well as on top. I didn’t cover the whole pizza it in, rather I tried to drizzle it around the pizza. The ingredients I used include red capsicum, yellow capsicum, green capsicum, red onion, garlic, cherry tomatoes, pineapple, mushrooms and tuscan kale.

I was really happy with the result of my pizza. The cheese managed to hold just about all the ingredients in place and the taste was really nice and creamy. I let Marco taste mine and even he agreed it was pretty good for a vegan pizza and would be happy to have that ‘next  time’.

DSC06472

Tropical Veggie Pizza with Cashew ‘Mozzarella’ (vegan, gluten free option, soy free)

Ingredients for Pizza:

1 wholemeal pizza base (or gluten free pizza base)

2-3 tablespoons homemade/bottled pasta sauce

variety red capsicum,  yellow capsicum and green capsicum, chopped

red onion, diced

garlic, diced

cherry tomatoes, halved

pineapple, chopped

mushrooms, sliced

tuscan kale, sliced

Ingredients for Cashew ‘Mozzarella’ (enough for 2 pizzas):

1/4 cup cashew nuts

1/2 cup unsweetened almond milk

1/2 cup water

2 tablespoons nutritional yeast

1/2 teaspoon salt

1 tablespoon fresh lemon juice

2 tablespoons arrowroot flour (tapioca starch)

1 small garlic clove, minced

1 tablespoon olive oil

Method:

1. Preheat the oven to 250 degrees.???????????????????????????????

2. Place all in the ingredients for the Cashew ‘Mozzarella’ in the Vitamix or high speed blender. Blend until smooth.  Then heat mixture in a small pot for 3-5 minutes until the mixture has thickened. Stir constantly while it is cooking.

3. Roll out pizza dough, then spoon on pasta sauce on the base. Drizzle or blob some Cashew Mozzarella on the base as well.???????????????????????????????

4. Top with the rest of the ingredients. Add some more Cashew mozzarella in blobs ontop if you like.

5. Bake pizza for 15 min or until base is cooked.

???????????????????????????????

Loaded Sweet Potatoes with Spinach, Tempeh ‘Bacon’ and Cashew Sour Cream

I am so obsessed with Roasted Whole Sweet Potatoes right now. They are so sweet and delicious and taste great with almost anything. I stuff them tonight with silverbeet and red onions and topped them with tempeh ‘bacon’. I am also in love with Tempeh. Its so delicious and really nutritious! This is the first time I tried to use it to make bacon. I really wanted to make it to substitute a piece of chicken or beef, but I didn’t have enough. I would definitely make this bacon again thought. It was really like bacon, but it did have a meat like taste.

By the way, I finished watching another documentary today called Vegucated. If I needed some more incentive to keep on going vegan this definitely gave it to me. It also had a great important message in the end that eating no meat or even less meat is helping the planet. Even Marco was really touched by this documentary.  Its about 3 people who love meat and aren’t vegan, who agree to try going vegan for 6 weeks. After learning about the food industry and trial out a vegan diet, they are all changed forever. There is a trailer on the website and also some great recipes. I was really shocked by some of the images I saw. It wasn’t just about the terrible conditions and death of the animals, but what you did see really makes you sick. Another video I watched which is a little closer to home was a 60 Minutes segment ‘Roam Free‘. I still can’t get the images out of my head of Steggles  live chickens eating other dead chickens in their pen and their terrible conditions. The Coles representative was really crafty as well and didn’t wanting to take ownership of those kinds of practices. Anyway I recommend viewing these if you want to know more about whats really going on behind the scenes.

For more whole roasted sweet potato recipes check out my Black bean & Corn Chili with Whole Roasted Sweet Potatoes and Broad bean GuacamoleWhole Roasted Japanese Sweet Potatoes with Almond Cinnamon Butter and Whole Roasted Sweet Potato with Mixed Bean Chili.

???????????????????????????????

Loaded Sweet Potatoes with Spinach and Tempeh ‘Bacon’ (vegan, gluten free, nut free)

Ingredients for Sweet Potato & Spinach:

4 medium or 8 small sweet potatoes

canola oil

1 tablespoon coconut oil

1 red onion, diced

2 garlic cloves, diced

1 head of silverbeet, roughly chopped (leaves only)

Ingredients: Tempeh ‘Bacon’:

100 g tempeh

1 teaspoon agave/maple syrup

1 teaspoon liquid smoke

1 teaspoon tamari/soy sauce

pinch of ground cayenne pepper

1 tablespoon coconut oil

Method:

1. Preheat the oven. Clean and scrub sweet potatoes.???????????????????????????????

2. Coat in oil and place in a baking tray. Piece a few times with a fork along the sweet potato, then bake for 45 mins or until soft inside.

3. Chop tempeh into small pieces and place into a small bowl.

4. Add agave, liquid smoke, tamari and cayenne, to the tempeh. Stir through and leave to marinate for 5-10 mins.???????????????????????????????

5. Heat coconut oil in a pan then add tempeh. Cook on medium heat for 7-10 mins or until golden. Leave to the side.

6. In another pan heat coconut oil. Saute red onion and garlic on medium heat for 5 mins.

7. Add silverbeet to the onion and garlic. Saute for 5 mins or until silverbeet is wilted.

8. Once sweet potatoes are ready, slice them down the center and stuff with silverbeet and onions. Sprinkle with Tempeh ‘bacon’ and serve with Cashew Cream and Guacamole.

*Serves 4

???????????????????????????????

Cashew Sour Cream (vegan, raw, gluten free, soy free)

Ingredients:

1 cup cashews (pre-soaked for 2 hours)

1/2 cup water

juice of 1 lemon

1/2 teaspoon apple cider vinegar

1/2 teaspoon sea salt

Method:

1. If you haven’t pre-soaked the cashews, then boil for 10 mins.

2. Place in a blender and grind until cashews break down.

3. Add water, lemon, apple cider and salt. Process until smooth.

*Makes about one cup.

Guacamole with Coriander & Lime (vegan, raw, gluten free, soy free, nut free)

Ingredients:

2 large avocado

juice from 1 lime

2 handfuls coriander, minced

sea salt & black pepper to taste

Method:

1. Mash avocodo flesh in a small bowl.

2. Add lemon juice, coriander, sea salt and black pepper.

*Serves 4

???????????????????????????????