vegrecipes, posts by tag: leeks - LiveJournal (original) (raw)

cross posted only to my personal journal	[Aug. 11th, 2009|08:15 pm]Veg Recipes
[Tags**|asparagus, leeks, milk alternatives, vegan] [Current Mood**	accomplished] [Current Music	ani difranco - "loom"]Home-made Vegan-style Asparagus Leek Veggie Soup!1lb chopped steamed asparagus4 leeks, thoroughly washed, and chopped...ignore the leafy bits at the very end2 portabello mushrooms chopped into inch pieceshalf a zucchini chopped into 1/4 discs (1 inch size pieces)half a yellow squash chopped into 1/4 discs4 cloves garlic finely minced4 tsp fresh grated gingerabout 4 cups organic veggie stock (I mostly eyeballed these measurements)about 3-4 cups home made almond milk2 tbsp curry powderfresh ground pepper and sea salt to taste2 bay leavesSteam asparagus until just done, remove from heat and set aside. Sauté all other veggies together in a large frying pan with some olive oil until they begin to look translucent. About 4-5 mins. Ginger and Garlic included. Add the 2 tbsp curry powder half way through the sauté. Transfer veggie sauté into a very large soup pot or available equivalent. Add stock and almond milk and bay leaves. Bring to a simmer on medium for 15 minutes. Add asparagus and salt and pepper. Simmer another 10 minutes. Stir in 4tbsp cornstarch mixed with water to form a slurry into the soup and stir constantly to thicken. Serve it up!I also sautéed some red bell pepper and corn in some olive oil and pepper to add as a garnish to the top of the soup. This is unnecessary but it looked pretty and was pretty damn good!This soup got my father, an avid very vocal hater of mushrooms, to eat them and not even notice they were there! He went back for 3 helpings and didn't once mention them! Pretty proud of myself for this one. If any of you knew my dad you would know what a feat this really is. Hahahaha... I ended up with only about a bowl and a half of left overs at the end of the day. Successful dinner is successful!Suggested tips - if the curry leaves a slight bitter taste to the soup that you can't seem to get rid of, try adding a little agave nectar. Just a touch at a time and taste test your way there. It should get rid of any bitterness.
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Leek and Butterbean crumble	[Jan. 3rd, 2009|10:37 pm]Veg Recipes
[Tags**|butterbeans, desert, leeks, main dishes] [Current Mood**	accomplished]I've known this recipe for a while, my friend originally pulled it from a weight watchers cookbook and taught it to me but recently I've started to play about with it because I've realised it's really versatile. Tonight I decided to add some red and orange peppers and a bit of the garlic and herb sauce from Nandos (best restaurant ever!) which you can pick up at tescos now and voila! What was once a tasty dish to begin with is now the total business! Very very nommy! However, probably no longer as low calorie as it once was. :PIngredients:1 small leekHalf a red onion1 vegetable stock cube1 can of butterbeans, drained.Half a red pepper, diced.Half an orange pepper, diced.Small amount of vegetable oil,Ready grated mozzerella cheese,Breadcrumbs or two slices of bread to crumble up for topping,Dash of garlic Nandos sauce (optional, you can just use garlic power and a bit of chilli powder but the sauce is much better!)Firstly chop the leek and red onion into small pieces, or however you prefer. Once chopped, prepare 1 stock cube to 150ml boiling water and stir until dissolved. Heat a sparse amount of vegetable oil in a pan, just enough to thinnly cover the bottom of the pan and pour the leeks, onions and 3 teaspoons of the stock in to the pan and fry on a gentle heat for two minutes. Then add the rest of the stock, peppers and butter beans and contiune to heat and stir for about five minutes. If using the Nandos sauce, stir in to taste, a medium still has quite a kick to it so I find it's best just to use a small amount, about a tablespoon so as not to ruin the flavour of the dish.Whilst this is cooking, crumble up the slices of bread using a hand blender. Take the pan off the heat and pour the contents into a small pyrex dish. Cover with the crumbs and grated cheese. If using the breadcrumbs instead there will be no need to mess around with handblenders before hand and can just be poured straight onto the top of the crumble. Place the dish into a preheated oven of about 175-190 degrees and cook for about 15-20 minutes or until topping is golden. Serves 2.Enjoy! ^_^Cross posted to veggie_diaries
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