Recipe Of The Week, Chilled Zucchini, Orange, and Basil Soup , Caramelized Onion Cheese Dip With Shiitake Bacon
CHILLED ZUCCHINI, ORANGE, AND BASIL SOUP [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
CALORIES
255SERVES
2INGREDIENTS
- 2 sliced zucchinis
- 1/2 cup, plus 1 1/2 tablespoons of cold water
- Juice of 1 orange
- Handful of fresh basil leaves
- 1 vegetable stock cube
- Handful of pine nuts
- Juice of 1/2 lime
- 1/2 teaspoon of minced garlic
- Dash of extra virgin olive oil
- A spritz of hot sauce
OPTIONAL INGREDIENTS:
PREPARATION
- Put all soup ingredients into a blender and blend.
- Sprinkle some chives on it and drizzle some plant-based yoghurt on it.
CARAMELIZED ONION CHEESE DIP WITH SHIITAKE BACON [VEGAN]
THIS RECIPE IS :
SERVES
6COOK TIME
35INGREDIENTS
FOR THE SHIITAKE BACON:
- 1 cup sliced Shiitake mushrooms
- 2 teaspoon liquid smoke
- Salt and pepper, to taste
- 1 teaspoon red pepper flakes
- 2 tablespoons coconut oil
FOR THE ONIONS:
- 2 sweet onions, halved and thinly sliced
- 1/4 teaspoon coconut sugar
- 1/4 teaspoon sea salt
- 1 tablespoon vegan butter
- 1 tablespoon chopped fresh thyme
FOR THE DIP:
- 1 10-ounce block vegan mozzarella, shredded
- 1/2 cup vegan sour cream
- 1/4 teaspoon freshly, ground black pepper
- 1/2 cube dried vegetable broth
- 1 tablespoon nutritional yeast
- 1 14-ounce block silken tofu, drained
PREPARATION
TO MAKE THE SHIITAKE BACON:
- Wash and slice Shiitake, soak in the mixture for as long as you can (the longer the better), and bake in the oven on 200°F for 30-40 minutes. Rotate midway for an even cook. Mushrooms should be soft, yet crispy. You can do this in advance.
TO MAKE THE ONIONS:
- Place onions in a crock pot on low, add the butter, coconut sugar, season with salt, and cook for at least 3 hours until browned. Stir every 30-45 minutes (the slower the better, it adds more flavor), or if you have less time cook sliced onions over medium-high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep golden brown color, about 20 minutes.
TO MAKE THE CHEESE DIP:
- Preheat oven to 400°F. Place drained tofu in a food processor and blend until smooth. Add the rest of the ingredients, then blend again. Add the mixture to a greased skillet. Top with the shredded vegan cheese.
- Cook for 10-15 minutes, remove from heat, top with mushrooms and onions, and cook for and additional 5-7 minutes until slightly crisp.
- Remove from heat, top with additional thyme, and serve with toast points.