Thursday, July 26, 2018

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]

CALORIES

255

SERVES

2

INGREDIENTS

  • 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

  1. Put all soup ingredients into a blender and blend.
  2. Sprinkle some chives on it and drizzle some plant-based yoghurt on it.

AUTHOR & RECIPE DETAILS


photo
Vegan dinners that cater to all palates while showing the amazing variety of luscious dishes. Hello, I am Philipp! I started my blog www.exceedinglyvegan.com  because I believe delicious vegan food is for everyone. Food is all about sharing and enjoyment and I wanted to cater for all palettes while showing the amazing variety of luscious vegan dishes and how easy it is to cook them. My blog was also a finalist in the UK Blog awards.
 


CARAMELIZED ONION CHEESE DIP WITH SHIITAKE BACON [VEGAN]

THIS RECIPE IS :

SERVES

6

COOK TIME

35

INGREDIENTS

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:

  1. 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:

  1. 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:

  1. 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.
  2. Cook for 10-15 minutes, remove from heat, top with mushrooms and onions, and cook for and additional 5-7 minutes until slightly crisp.
  3. Remove from heat, top with additional thyme, and serve with toast points.

AUTHOR & RECIPE DETAILS


photo
Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com