Recipes tagged with « Vegan Option »
Sweet Potato Broccoli Salad
Roasted sweet potato chunks with crisp-tender broccoli and blanched corn. Radishes sliced thin for crunch. Served cold tossed in tangy nuoc cham sauce with shredded cooked chicken. Finished with spicy mayo drizzle, fresh cilantro, crushed peanuts, and lime wedges. Balanced textures and bright flavors. Techniques focus on roasting timing, proper blanching, and mixing to avoid sogginess.
Warm Broccoli Cheddar Dip
Green florets swapped and cream cheese swapped. Broccoli crowns replaced by cauliflower florets and spinach added for earthy depth. Sharp white cheddar swapped for smoked gouda. Garlic replaced with shallot for subtler allium punch. Dipped crackers or celery sticks recommended. Quick boil until just tender, drain well. Pulse to coarse texture, then fold in cheeses until silky. Salt pepper balanced by acidity from a squeeze of lemon. Heat gently to meld, watch for bubbling edges. Nut free, gluten free, egg free. Serves 4–6 comfortably.
Curried Tomato Cream Soup
A rich tomato soup with a warm curry twist, softened vegetables, and creamy finish. Uses fresh garlic and ginger for a sharper edge, simmers enough to meld flavors but not lose vibrancy. Carrots lend sweetness balancing acidity and the gentle heat from curry powder rounds out the profile. Pureed till velvety, swirled with cream for silkiness. Adaptable for dairy-free and plant-based diets. Practical, straightforward approach aimed at tactile and aroma clues for doneness and seasoning adjustments.
Maple Sugar Pie Twist
A rich maple custard pie with a flaky crust, rebalanced with a pinch less sugar and half the butter replaced by coconut oil for a subtle tropical note. Enhanced texture through cornstarch and arrowroot combo thickener with a dash of cinnamon for warmth. This adapts traditional Maple Pie fundamentals, tuned for home kitchens and flavor layers. Techniques focus on dough handling, blind baking cues, and cooking to custard consistency. Ideal cold or room temp, garnished with whipped cream or vanilla ice cream. No nuts, vegetarian friendly. Pay attention to crust browning and custard jiggle - key indicators of doneness. Adds lengthier chilling for firm slice.
Corn Potato Mash Twist
Cubed Yukon Gold potatoes simmered until fork-tender. Garlic roasted till soft, butter melted in. Creamed corn swapped with thick coconut milk for richness; fresh sweet kernels retained, cheddar cheese replaces Parmesan for sharper bite. Milk quantity trimmed slightly to avoid gluey mash. Salt and cracked pepper finish rich, textured mash loaded with natural sweetness. Technique focuses on tactile doneness cues, coarse mashing first, then electric whisk for creamy texture. Cooking times shifted slightly. This version ditches traditional Russet for buttery Yukon. Garlic pre-roasting adds caramel notes. Cheddar changes flavor profile. Dairy swap gives subtle coconut scent without overwhelming. Practical, flexible, bold.
No-mustard Mayonnaise Remix
Egg yolks warmed gently with white wine vinegar and water form the base. Oil is slowly whisked in, drip by drip, first a third, then the rest in a thin stream. Garlic optional, minced tiny. Salt and pepper finish. No mustard here. Changes: oil drops from 1 cup to 180 ml, vinegar cut to 2 teaspoons, garlic swapped for shallot for different bite. Time tweaked, yolk warming 3 minutes, whisking 10 minutes total. Creamy, tangy mayo without typical mustard twist.