Posts Tagged ‘rice milk’
Jan 9, 2010 – Red Pepper soup, corn bread and pear tart
My wife made red pepper soup tonight, and it was OUT OF THIS WORLD. For some reason, I thought corn bread might be a good compliment to her soup, and for desert, we had a delicious pear tart.
Red Pepper Soup:
2 medium onions, finely chopped
6 large red peppers
6 cups vegetable stock
2 cups vegetable juice
salt and pepper
chopped parsley to garnish
Roast the peppers. Sweat the peppers. Remove the skin and seeds.
Heat the oil in a medium pan, add onions and cook for a few minutes until translucent.
Transfer onions into a blender and add chopped red peppers with a little stock.
Return to the pan and add the rest of the stock and juice and season to taste. Bring to boil simmer for 15 minutes.
Corn Bread:
1 cup rice milk
1/2 cup soy milk
1 1/2 tbsp white vinegar
1 cup corn meal
1 cup almond meal/flour
10 tbsp self rising flour
2 tablespoons Splenda
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 tbsp vegetable oil
Vegetable oil spray
Preheat oven to 450F
Combine non-dairy milks and vinegar and set aside
Mix cornmeal, flour, Splenda, salt, baking powder, baking soda in a separate bowl.
Mix the non-dairy milk, oil and the other bowl of dry ingredients, mix together until just blended.
Spread the batter evenly in a vegetable oil sprayed 9X9 pan.
Bake until top is golden brown, about 25 minutes.
Pear Tart:
1 tbsp flour
3 tbsp + 2 tsp Splenda
1 tsp cinnamon
4 D’Anjou pears peeled, halved and cored
1/2 tsp grated orange rind
1/2 tsp grated lemon rind
1/4 cup raisins
2 tbsp vegetable oil
1 1/4 cup unfiltered pear juice + 4 tbsp corn starch
1 pie crust
Deep Dish 9 inch pie dish
Preheat oven to 400F
In a small bowl combine flour, 2 tbsp Splenda and cinnamon
Sprinkle sugar mixture over uncooked pie crust
Arrange pears cut side down in the pie shell, and cut up any remaining pears and place inside
Sprinkle rind and raisins and pour over remaining 3 tbsp of Splenda
Cook the pear juice and corn starch stirring with a wire whisk until thickened.
Pour the pear juice over the pears.
Cook at 400F for 20 minutes. Then at 350F for another 25 minutes.
Cool for 1 hour before serving.
Jan 3, 2010 – Vegan creamy broccoli soup and veggie burger
The veggie burger recipe can be found on this post: Whats for Dinner on Jan 1, 2010? Veggie Burgers!
To make the soup: WARNING its so good you may want to increase the amount!
This makes about 8 cups of soup
4 to 6 large broccoli flowers sections
2 celery stalks diced
2 potatoes chopped into 3/4 inch squares
2 cups water
Cut and combine all these ingredients into a large pot and simmer for about 10 minutes, or until the potatoes are semi-soft, but not mushy.
3 tbsp sesame seeds (brown them on a dry skillet then chop finely)
3 cups of rice milk (2 cups at first then the last cup later)
1/2 tsp tarragon
1 1/2 tbsp salt
2 tsp pepper
1 1/2 tsp basil
Remove from heat and put about 1/2 of the simmered veggies and water into a blender with 2 cups of rice milk.
I would do it on high speed for about 60 to 90 seconds in order for it to get smooth.
Pour this into a clean pot. Take the remaining veggies and water and pour it into the blender and either blend it until smooth or just blend it for 5 to 10 seconds to make it chunky. Pour this into the clean pot , add the browned and finely chipped sesame seeds and warm up on the stove top stirring frequently.
I had this soup with a variation of the veggie burger from the other day. I cut up three 1/4 inch slices of sweet potato and skillet fried them on both sides until brown, on medium heat. As they were nearing the brown color, I added the veggie burger patty and browned it on one side for about 1 minute.
I placed a piece of vegan soy cheese on the patty as it was flipped and placed the browned sweet potato on top of the cheese to help it melt.
I also need a fruit so I chopped up a pear into very thin slices.
This was an awesome dinner! Everything tasted so good.
