Tuesday, June 8, 2010

Recipe for June 3rd

Creamy leek and mushroom soup (contains soy)
1) Chop onions and leeks, slice mushrooms, dice potatoes (~ 3/4 inch chunks)
2) Heat oil on medium in pot, add onions and saute until slightly translucent
3) Add leeks and saute 2-3 minutes
4) Add mushrooms and a bit of salt, saute until mushrooms are tender and have released their juices
5) Add stock and potatoes, cover and cook until potatoes are tender
6) Turn heat down to low
7) Add almond/soy milk
8) Temper in flour (remove some soup from the pot into a separate bowl, whisk in flour until smooth, whisk flour mixture back into the soup
9) Let cook until soup thickens slightly
10) Season with salt and pepper

Chocolate Brownies(contains soy and gluten)
1/3 cup flour
2/3 cup cold water
12 oz silken tofu
1 cup chocolate chips
3/4 cup cocoa powder
1.5 cup flour
3/4 tsp baking powder
1.75 cups sugar
3/4 tsp salt
2 tsp vanilla
1/2 cup oil
1) In a blender puree the tofu, flour and water until smooth.
2) Pour it into a sauce pan, and whisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes.
3) Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Put mixture in fridge to cool completely. (20-30 minutes)
4) Preheat your oven to 350.
5) When mixture is cool enough mix in the oil.
6) Sift the 1 1/2 cups of flour, the cocoa and the baking powder together.
7) Fold in the tofu mixture until well combined and smooth.
8) Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.

Stay tuned for more recipes! Coming soon:
Saute of baby Asian greens (contains sesame oil)
Potato and chickpea salad with fresh herbs

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