Month: January 2025

Almond Flour Pie Crust

Recipe:

1 ¼ cup fine almond flour
⅓ cup arrowroot starch
¼ tsp baking powder
2 tbsp ground flax
5 tbsp water
¾ tsp salt

Mix ground flax and water and set aside.
Combine almond flour, baking powder, starch and salt together in a bowl. Add flax mixture and mix with spoon until it begins to come together. Use your hands to bring it all together to form a ball of dough. Place the ball of dough between 2 sheets of parchment paper to roll. Roll to fit a 9 inch pie pan. Poke crust with a fork, cover and place it in the freezer for 20 minutes. In the meanwhile, heat of to 400F Cover pie crust with parchment and use pie weights or other heat safe material to weigh the crust down. Bake for 15 minutes. Add desired filling and bake at 375 until the crust is golden brown.

** for prebaked pie crust, remove weight and parchment after first 15 minutes and continue to cook for an additional 5-10 minutes until crust is lightly golden.

Is cow’s milk good for you? And the healthiest dairy alternatives

https://archive.is/QE9cp

“The spotlight firmly on ultra-processed food – and the realisation that dairy-free milks are often full of oil, flavourings and stabilisers – seems to be shifting the health halo back to the minimally processed cow’s milk.”

[Ed: I’m not suggesting we go back-to-dairy, but I agree that commercial non-dairy options often contain unnecessary additives. Pure & simple is the way to go!]

Day 282 of Year 10 Low-SOS Vegan Plan

MEDITATION:
* Psalm 89

EXERCISE:
* Powerwalk 4 miles indoors w/ facial lymphatic massage
* Lift lower body
* PT APP workout
– lower body / hip stretches

WATER:
(2) × (32) = 64 oz (+)

EATS:
* sweet potato avocado sushi
* sliced orange
* bowl of broccoli-slaw, lime brown rice, chipotle black beans, sliced tomatoes, avocado
* defrosted frozen jackfruit
* grilled stewburgers w/ tomato, broccoli-slaw, red onion, mustard on multi-grain sourdough

… SUN HAS SET …

Cmmt: XL indicates uncommon extravagantly luscious food, and wautéed means water-sautéed

Vegan Cream of Broccoli Soup | Kathy’s Vegan Kitchen

Lots of steps in this recipe, but the unique no-nut / no-oil cream base makes it worthy of a try!

Author: Kathy Carmichael

Ingredients

Soup Ingredients

  • 2 large crowns Broccoli
  • 1 diced White Onion
  • 3 cloves minced Garlic
  • 3 cups Organic Vegetable Broth
  • 1 leek diced

“Cheese” Soup Base

  • 3 medium baking potatoes (approximately 1 pound) cut into large chunks
  • 3 Large carrots cut into large chunks (about 2 cups)
  • 3 cups Organic Vegetable Broth
  • ¼ cup Nutritional Yeast
  • 3 Tablespoons Soy Sauce or Tamari
  • 3 teaspoons Garlic Powder
  • 3 teaspoons Onion Powder

Instructions

Prepare the Soup Base

  • Boil a large pot of water.
  • Add cut potatoes and carrots into similar sizes with the skins on.
  • Boil for 30 minutes, uncovered until soft when pierced with a fork.
  • Drain water from potatoes and carrots using a colander.
  • Add 2 cups of vegetable broth to a high-speed blender.
  • Add potatoes and carrots.
  • Add nutritional yeast, soy sauce, garlic powder, and onion powder.
  • Add 1 more cup of vegetable broth.
  • Blend until smooth.
  • Return half of the cheese mixture to the pot you used to cook the potatoes and carrots.

Steam and Cut the Broccoli

  • Remove stems from broccoli.
  • Cut the broccoli florets into large pieces and place them in a vegetable steamer.
  • Steam the broccoli for 8 minutes.
  • Remove half of the broccoli and place it on a cutting board.
  • Place the other half into the blender with half the cheese base.
  • Blend on high until smooth.
  • Pour the contents of the blender into the broccoli/cheese mixture in the pan.
  • Wait to add the cut-up broccoli to the cutting board.

Saute the Onions and Garlic

  • Dice onions and leek.
  • In a non-stick skillet, saute onions, leek, and garlic.
  • [Ed: I avoid non-stick. I use stainless steel pan & “wauté” = water saute, or broth saute as described in next step.]
  • Add vegetable broth to avoid sticking.
  • Cook until translucent.
  • Add to the pot with the cheese base.

Making the Soup

  • Roughly chop the broccoli on the cutting board.
  • Add to the large pot with the other ingredients.
  • Add 3 more cups of vegetable broth to the large pot.
  • Stir.
  • Cook on low, frequently stirring until heated through.
  • Ladle into bowls.

Notes

  • Make sure to cut the potatoes and carrots in similar sizes so they cook evenly.
  • Leaving the skins on the carrots and potatoes provides additional nutritional value.
  • Use a high-speed blender to blend the cheese sauce until it is smooth. Avoid leaving any chunks of potatoes or carrots.
  • Only add half the rough chopped cooked broccoli to the blender, and reserve the other half so the soup has chunks of cooked broccoli.
  • Vegan cream of broccoli soup will stay fresh in the refrigerator for up to 5 days.
  • I suggest using Souper Cubes to freeze leftover soup for up to 3 months.
  • To reheat the frozen soup, let it thaw completely, then transfer it to a pan to reheat on medium-low. Or microwave using the reheat setting for soup.

Nutrition

Calories: 149kcal | Carbohydrates: 33g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 476mg | Potassium: 696mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5868IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg

https://www.kathysvegankitchen.com/vegan-cream-broccoli-soup/?utm_source=ActiveCampaign&utm_medium=email&utm_content=Vegan+Recipes++TODAY++-+Kathy+s+Vegan+Kitchen&utm_campaign=Recipes+Every+Other+Day+v8#recipe