stairway to vegan

Sharing a journey into the world of fabulous vegan food.


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Bridget Jones Blue Leek and Potato Soup #veganmofo #vgnmf15

Make and/or eat some thing inspired by a book or film.

Day seven of Vegan MoFo and it is the delightful Bridget Jones Diary inspired, Blue Leek and Potato Soup.

The Diary of Bridget Jones is one of my favourite books and movies. I love how imperfect she is. If you want a good laugh, then this is the movie for you.

Bridget Jone Blue Leek and Potato Soup

Bridget Jones Blue Leek and Potato Soup

Now, of course you do not have to turn the soup blue……I did , just for fun with a couple of drops of blue food colouring. Poor Bridget had the misfortune of using blue string to tie up the leek in her soup which gave her the blue version.

blue-soup

blue-soup

This soup is delicious in either colour.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

(Blue) Leek and Potato Soup

Serves 4 – 6

  • 2 Tblspns olive oil
  • 5 medium potato’s peeled and roughly chopped
  • 3 leeks, trimmed, thoroughly washed and sliced
  • 4 cloves garlic chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 Tblspn lemon juice
  • salt to taste
  • finely chopped green onions for garnish if wanted.

Sauté the potato’s, leeks and garlic in the olive oil until vegetables start to soften a little and brown. Add the vegetable stock and simmer covered for 30 mins until the vegetables are soft.

Blend with an immersion blender until smooth. (or you can wait until the soup cools a little then place in small batches in a blender and process. Be Very Careful that the soup is not too hot or it could explode out of the top of the blender and cause serious burns).

Add coconut milk, lemon juice and stir to combine.,

Add salt to taste.

Sprinkle each bowl with green onions if desired.

Bridget Jones Blue Leek and Potato Soup

Bridget Jones Blue Leek and Potato Soup


2 Comments

Strawberry Champagne Pearl Soup with Palmiers #veganMoFo

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

The last day of MoFo and it is time to celebrate. Another month of blogging comes to an end. I will miss my morning fix of radomofo, browsing the blogs and seeing all the great recipes, ideas, pictures and funny stories.

While I will miss MoFo, I will also enjoy a short break. Just enough time to recharge the batteries and get the creative juices flowing again.

In the meantime, I have finished my month of “Soup and Bread” with a dessert.

This soup is nice and cold. It is not overly sweet, but the addition of the Palmiers will add in the sweetness. Confession time: the recipe uses Tapioca Pearls, however, I could not find any at my store today and had run out of time to look further, so I substituted them for Orzo pasta. I think the Tapioca would have given the soup a nicer, creamier taste. I also added a dollop of cashew creme and a few fresh Lemon Verbena leaves for garnish.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup

Serves 8

  • 4 cups water
  • 1/4 cup tapioca pearls
    9 cups strawberries (frozen can be used)
    1 cup sugar
    1 lemon, juiced
    1/2 cup Champagne or sparkling white wine
    6 mint leaves, plus more, for garnish or lemon vegans leaves
    1 cup cashew creme (soak 1 cup cashews in water overnight, drain, blend with equal amount of cold water in blender until creamy and smooth)

In a saucepan, bring water, tapioca, strawberries, sugar, lemon juice, and Champagne to a boil. Let simmer for 10 minutes, then add mint leaves. Let cool to room temperature.

Blend together with an immersion blender or in a standing blender, then strain through a sieve. Chill in the refrigerator, covered, for 3 hours.

Serve soup in glasses with a dollop of cashew creme and garnish with mint or lemon verbena leaves.

 

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Vegan Palmiers

Serves 8

  • 1 cup  sugar
    1 pinch salt
    1 sheet Pepperidge Farm puff pastry (double-check, but I found this brand to be vegan), defrosted but still very cold.

Preheat the oven to 450 degrees. Combine the sugar and salt. Pour 1/2 cup of the mixture onto a pastry board or other flat surface covered with parchment paper and spread it around. Unfold the sheet of puff pastry onto the parchment and pour the other half cup of the sugar mixture on top, and spread it evenly to cover the puff pastry.Cover with a second sheet of parchment paper and using a rolling-pin, roll the pastry until it’s a 12” square and sugar is pressed in all around. Remove the top sheet of parchment paper. Fold the sides of the pastry square toward the center so they go halfway to the middle point. Then fold one half over the other, like closing a book. You should have 6 layers. Slice the pastry “book” into 8 slices and place them cut-side up on parchment-lined baking sheets leaving plenty of space between each one.

Bake the cookies for 6 minutes or until caramalized and brown on the bottom. Then turn and bake for another 3-5 minutes until caramalized on the other side. Transfer to rack to cool.

Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers

Nutrition Facts
Serving Size 267 g
Amount Per Serving
Calories 362 Calories from Fat 76
% Daily Value*
Total Fat 8.5g 13%
Saturated Fat 1.6g  8%
Cholesterol 0mg 0%
Sodium 24mg 1%
Potassium 355mg 10%
Total Carbohydrates 71.7g 24%
Dietary Fiber 4.0g 16%
Sugars 59.0g
Protein 3.8g
Vitamin A 0% Vitamin C 165%
Calcium 4% Iron 10%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Strawberry Champagne Pearl Soup with Palmiers

Strawberry Champagne Pearl Soup with Palmiers


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Mushroom-Burger Soup with Soft Pretzels #veganMoFo

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Well, it is hard to believe it is already the second last day of MoFo. Time has really flown by. I have enjoyed reading all the new blogs I have discovered and have a list a mile long of recipes I want to try.

I am ending the traditional soup recipes with a vegan version of a favourite of my children. When they were young, my son and daughter loved Hamburger Soup. This soup was filled with tasty vegetables, barley and ground meat.

This vegan version is equally tasty with finely diced mushrooms replacing the ground meat. The soft pretzels are fantastic. They are soft and light with a slightly sweet taste. Perfect for dipping in the soup.

My last post for September tomorrow will be a dessert.  Strawberry Champagne Pearl Soup with Cashew Creme and Palmiers. A fitting finale for this years Vegan MoFo.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Mushroom-Burger Soup

Makes 6

  • 1 Tblspn olive
  • 1 Tblsp vegan butter
  • 750g white mushrooms finely diced
  • 1 onion, minced
  • 2 carrots, diced
  • 2 celery ribs, thinly diced
  • 1/2 cup barley
  • 1 (28 ounce) can diced tomatoes
    2 cups water
    3 cups vegetable broth
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 bay leaf
  • 1 Tblspn parsley
  • 1 tspn minced garlic
  • 1/2 tspn dried thyme
  • ground black pepper, to taste

Heat olive oil and butter in  large soup pot over medium-high heat, add mushrooms. Cook stirring until the mushrooms have softened and released their liquid.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 1 hour, stirring frequently. Remove bay leaf before serving.

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Soft Pretzels

Makes 6

  • 1 cup non dairy milk
    1 package active dry yeast
    3 Tblspns packed light brown sugar
    2 1/4 cups all-purpose flour, plus more for kneading
    2 Tblspns vegan butter, plus more for greasing
    1 rspn fine salt
    1/3 cup baking soda
    2 tablespoons coarse salt

Warm the milk in a saucepan until it’s about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450  and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface.  Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.

Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels

Nutrition Facts
Serving Size 527 g
Amount Per Serving
Calories 391 Calories from Fat 62
% Daily Value*
Total Fat 6.9g 11%
Saturated Fat 2.0g 10%
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 6834mg 285%
Potassium 990mg 28%
Total Carbohydrates 68.1g 23%
Dietary Fiber 7.6g 31%
Sugars 12.9g
Protein 16.4g
Vitamin A 80% Vitamin C 33%
Calcium 9% Iron 45%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Mushroom-burger Soup with Soft Pretzels

Mushroom-burger Soup with Soft Pretzels


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Chilli Soup with Cornbread #VeganMoFo

Chilli Soup with Cornbread

Chilli Soup with Cornbread

Today was lovely and sunny and warm. What a wonderful treat, after all the rain and cool weather we have been having. It was so nice out, I ate my Chilli Soup on the back deck and was able to get some nice photo’s in natural  light.

This soup is full of vegetables and nice and spicy. Paired with Cornbread, it is a (yet again) new favourite. It seems like every time I make a new soup it quickly becomes a favourite.

This one will be top of the list for a brief time, probably only until tomorrow’s post, but definitely only until the last recipe.  I have a special finale planned for September 30th post, a dessert soup with champagne and strawberries,,,,,,mmmmm, can’t wait.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Chilli Soup with Cornbread

Chilli Soup with Cornbread

Chilli Soup

  • 2 Tblspns olive oi
  • 1 medium onion, diced
  •  1 red bell pepper, diced
  • 2  zucchini, diced
  • 4 stalks of celery, diced
  • 4 cloves garlic, grated
  • 1 small tin corn
  •  1 large can diced tomatoes along with their juices
  • 1 can red kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 1/4  tsp crushed red pepper
  • 1/4 tsp cayenne pepper
  • 1 Tblspn chili powder
  • 1/2 tspn ground cumin
  • 1/2 tspn thyme
  •  2 Tblspn cornstarch + 1/2 cup cold water

Heat oil in large pot. Add onions, red bell peppers, zucchini and celery. Saute, stirring occasionally for 12 minutes or until the vegetables are crisp-tender. Add garlic, corn, crushed tomatoes and kidney beans. Cook stirring occasionally for 10 minutes. Add vegetable broth and bring to a boil.. Add crushed red pepper, cayenne pepper, chili powder, ground cumin,  &  thyme, stir to combine.  Bring to a light boil. Mix the cornstarch with cold water to dissolve and add to soup while stirring constantly. Cook for an additional 10 minutes or until slightly thickened. Taste and adjust seasonings as needed.

Chilli Soup with Cornbread

Chilli Soup with Cornbread

Cornbread
Ingredients

  • •2 cups  cornmeal (non-GMO)
    •1 cup  all-purpose flour
    •2 teaspoons baking powder
    •1/3 cup  coconut oil (melted)
    •2 tablespoons maple syrup
    •2 cups  almond milk (room temperature)
    •2 teaspoons apple cider vinegar (or fresh squeezed lemon juice)
    •1/2 teaspoon pink Himalayan salt

Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and whisk together. Set aside.

Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined.

Add the melted coconut oil and maple syrup to the non-dairy milk mixture and whisk until foamy and bubbly.

Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be somewhat thick).

Use a spoon or spatula to transfer the batter into an 8 x 8 glass baking dish.

Bake at 350 degrees for approximately 30 – 35 minutes.

Chilli Soup with Cornbread

Chilli Soup with Cornbread

Nutrition Facts
Serving Size 569 g
Amount Per Serving
Calories 763 Calories from Fat 355
% Daily Value*
Total Fat 39.5g 61%
Saturated Fat 28.7g 144%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 791mg 33%
Potassium 1355mg 39%
Total Carbohydrates 89.9g 30%
Dietary Fiber 13.3g 53%
Sugars 12.7g
Protein 19.9g
Vitamin A 31% Vitamin C 83%
Calcium 9% Iron 45%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Chilli Soup with Cornbread

Chilli Soup with Cornbread

 

Chilli Soup with Cornbread

Chilli Soup with Cornbread

 

 

 


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Lentil Curry Soup with Pita Bread #VeganMoFo

Lentil Curry Soup with Pita Bread

Lentil Curry Soup with Pita Bread

 

What a crazy week, there just doesn’t seem to be enough hours in the day. Is it just me, or are the days actually shorter. I don’t mean the amount of sunlight, but actual time. I swear I used to have more time to get things done…..

One great thing about posting all these soups and breads, is that I have lots of yummy meals always ready. Today’s post is a Lentil Curry Soup with Pita Bread. I am really loving making all these flat breads. They are quite simple and very tasty.

This weekend I will be cooking up a storm with the last of the recipes. including Gnocchi, Pretzels and Sourdough.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Lentil Curry Soup with Pita Bread

Lentil Curry Soup with Pita Bread

Lentil Curry Soup

Serves 6

  • 3 Tblspn Olive oil, divided
    1 medium onion, chopped
    1 medium carrot, finely chopped
  • sea salt and pepper to taste
    2 large garlic cloves, chopped, divided
    2 Tblspn (or more) curry powder
    1 cup French green lentils
    4 1/4 cups(or more) water, divided
    1  16-ounce can chickpeas drained, rinsed
    1 Tblspn fresh lemon juice
    2 Tblspns vegan butter
    2 green onions, thinly sliced
    1 lemon, cut into 6 wedges

Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion, carrot,  salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown.  Add  curry powder and stir until fragrant, about 1 minute. Add lentils and 4 cups water. Add extra salt  and pepper if required. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

Add chickpea puree and butter to lentil soup. Add additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.
Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Lentil Curry Soup with Pita Bread

Lentil Curry Soup with Pita Bread

Pita Bread

Makes 8 Pita’s

  • 1/2  tspn dry yeast
    1 1/4 cups warm water (approximately 105 degrees F)
    1 cup whole wheat flour
    2 cups unbleached all-purpose or bread flour
    1/2 Tblspn salt
    1 Tblspn olive oil

Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours.

Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down.

This amount of dough will make approximately 8 pita’s if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. :

Place baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees.  Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.

Bake 2 at a time (or more if your oven is larger) directly on  baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full “balloon” or until it is starting to turn lightly golden, whichever happens first. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft).

Lentil Curry Soup with Pita Bread

Lentil Curry Soup with Pita Bread

 

Nutrition Facts
Serving Size 226 g
Amount Per Serving
Calories 723 Calories from Fat 163
% Daily Value*
Total Fat 18.2g 28%
Saturated Fat 2.8g 14%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 644mg 27%
Potassium 1089mg 31%
Total Carbohydrates 113.1g 38%
Dietary Fiber 24.9g 100%
Sugars 9.7g
Protein 28.5g
Vitamin A 37% Vitamin C 25%
Calcium 12% Iron 57%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Lentil Curry Soup with Pita Bread

Lentil Curry Soup with Pita Bread


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Chickpea and Pasta Soup with Light Rye Bread #veganMoFo

Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup with Light Rye Bread

For todays soup, I have made a Chickpea and Pasta soup with a Light Rye Bread. Very fitting for the first day of Fall.

Time is really slipping by this month. It is hard to believe we are already in the fourth week of Vegan MoFo. In order to complete my 20 posts, I will have to be a little creative and double up one day, as I have just realised that I will only be able to squeeze 19 in before the end of September. Oh Well, I guess I will just slip in one extra…..:)

Enjoy,

Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup

Serves  10

  • 1 lb dried chickpeas
  • 2 tsp bicarbonate of soda
  • 2 Tbsp flour
  • 2 Tbsp salt
  • 3 litres vegetable stock or water
  • 3 rosemary sprigs
  • 8 garlic cloves, peeled and crushed
  • 1/2 cup extra virgin olive oil
  • 1 lb skinned fresh tomatoes, seeded
  • 10 oz small tubular pasta such as ditalini
  • flat-leaf parsley, optional

Put the chickpeas in a bowl and cover with plenty of water. Mix together the bicarb of soda, flour and salt and add enough water to make a thin paste. Stir this mixture into the bowl with the chickpeas and leave to soak for at least 12 hours – preferably overnight.

When the chickpeas have doubled their size they are ready to be cooked. Drain and rinse. Put them in a large stockpot and add the vegetable stock or water. Tie the rosemary sprigs in a muslin bag and add to the stockpot. Do not be tempted to just add the rosemary sprigs without the bag, as I did. The rosemary will fall apart and you will spend a long time fishing out the stems and leaves.

Add the garlic to the stockpot and pour in half the oil. Cover the pan tightly and bring to the boil. Lower the heat and cook over the lowest simmer until the chickpeas are tender, which can take two or three hours. Do not uncover the pan for the first hour and a half, or the chickpeas will harden. For the same reason, do not add any salt until the chickpeas are nearly ready.

When the chickpeas are tender, remove  the rosemary bundle. Purée the tomatoes through a food mill or in a food processor and add to the soup with their juice. Stir well, add salt and pepper to taste and cook for a further 10 minutes or so. .

Before you add the pasta, check that there is enough liquid in the pot. You may have to add some boiling water. Now, add the pasta and cook till al dente. I like to add some freshly chopped flat-leaf parsley, but the glory of this soup will be undiminished if you prefer not to. Garnish with flat leaf parsley and drizzle with extra olive oil if you like.

Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup with Light Rye Bread

Light Rye Bread

Makes one loaf

  • 1 ¾ cups + 3 Tablespoons warm water
    2 ¼ teaspoons, or one ¼ ounce package active dry yeast
    2 ½ cups bread flour
    1 ½ cups light rye flour
    1 ¾ tspn salt
  • 1 Tbspn sugar
  • 2 tspn caraway seeds

Activate the yeast
In a small mixing bowl, whisk together the warm water and yeast. Allow the mixture to sit for about 10 minutes so the yeast activates.

In a medium mixing bowl, whisk together the bread flour, light rye flour and salt until well incorporated.

In another medium mixing bowl, whisk together the sugar, caraway seeds and stir until just combined. Whisk in the warm water mixture from

Mix the dough
Add the wet ingredients to the bowl containing the dry ingredients and stir with a wooden spoon in one circular direction for 1 minute. Now stir in the opposite direction for 1 minute.

Coat the ball of dough in vegetable oil
Add about 1 Tablespoon olive oil to another medium mixing bowl and spread it around the inside with your fingers. Use a spatula to scrape the dough into the oily bowl. With dampened fingers, form the dough into a ball and rotate it around in the inside of the bowl so it’s coated in oil.

Let the dough rise
Cover the bowl with a plastic bag and let it rise in a warm place until it’s doubled in size, about 1 ½ hours.

Let the dough rise once more
Degass the dough by pressing on it with dampened hands several times until no more gas comes out of the dough. Form the dough into a ball again and let it rise until it’s doubled in size, about 1 ½ hours.

Proof the dough
The dough can now be proofed by gently forming it into a lightly oiled loaf pan and allowed to sit covered with a plastic bag until it reaches about 80% to 90% of it’s intended size, which should be about 40 minutes. The proofing stage is where the dough takes most of it’s shape. It’s important to leave room under the plastic bag so the dough can rise sufficiently.

Preheat your oven to 375F  Remove the plastic bag so the dough can rest for about 10 minutes while your oven is preheating. During the baking process, the dough will rise another 10% to 20% of it’s intended size in the process known as oven spring. Bake 40 to 45 minutes or until the bottom of the loaf sounds hollow when the loaf pan is tapped.

Cool the  bread  completely before removing it from the loaf pan.

Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup with Light Rye Bread

Nutrition Facts
Serving Size 456 g
Amount Per Serving
Calories 543 Calories from Fat 133
% Daily Value*
Total Fat 14.7g 23%
Saturated Fat 1.9g 10%
Cholesterol 21mg 7%
Sodium 2224mg 93%
Potassium 641mg 18%
Total Carbohydrates 86.4g 29%
Dietary Fiber 15.0g 60%
Sugars 8.4g
Protein 19.5g
Vitamin A 1% Vitamin C 5%
Calcium 8% Iron 38%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup with Light Rye Bread


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Thai Coconut Curry Noodle Soup with Roti #veganMoFo

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Another cool day today, there is a real feeling of Fall in the air. The geese are gathering and that is never a good sign….oh well, at least soup is a nice warm dish.

For today’s recipe I have made a Thai Coconut Curry soup with noodles. You can use whatever type of noodle you like, the one I found is made out of bean flour. This turned out more noodle than soup, but I love lots of noodles. You can adjust the amounts for your own preference.

The Roti was a big success and very easy to make.

The calorie count for this is quite high and the nutrition table shows that it is high in saturated fat, however both of these issues are from the coconut milk. While coconut milk is high in saturated fat, it is considered a health fat.

 

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup

Serves 6

  • 2 14 ounce cans premium coconut milk
    1 heaping Tablespoon Thai curry paste
  • 1 bunch cilantro , rinsed well, separate the leaves from the stems
    2 cups tofu , thinly sliced
    2 cups vegan chicken or vegetable broth
    1 carrot, shredded
    2 limes juiced
    1 lemon, juiced
    a small knob fresh ginger
    a handful baby spinach
    8 ounce package rice noodles
    2 or 3 green onions, thinly sliced
    sea salt to taste

Instructions

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro stems and tofu and sauté until the tofu is cooked through, about 5 minutes.
Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime juice and  lemon juice. Grate the  ginger into the broth with a Microplane grater or standard box grater. Simmer gently for 20 minutes.
Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to re-hydrate in the hot liquid.
Stir in most of the cilantro leaves and spinach.. Taste and season with sea salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Roti

Serves 6

Ingredients:

  • 3 1/4 cups white flour
    1 tsp salt
    1 Tbsp white sugar
    1 Tbsp ground flax mixed with 3 Tbsp water
    1 Tbsp soy milk
    3/4 cup water
    1/2 cup cooking oil (safflower, palm or peanut)
    1/4 cup vegan butter, melted

Preparation:
Sift flour into a bowl. Mix in sugar and salt. Form a well in the center and stir in flax mixture and milk. Add water, stir to mix.
Turn out onto a table and knead until elastic, about 5 minutes. Form into a ball and allow to rest for at least 30 minutes, covered with a damp cloth or plastic wrap.
Roll the dough into a long log shape. Divide into 18 portions and shape into small balls. Brush each with oil, return to the bowl (stacking is ok) and cover. Rest for another 30 minutes (or longer).
Take one portion, spread a little oil on top with fingertips and flatten with your hands or a rolling pin.
Pick up the flattened dough and using your hands stretch and shape into thin rounds.
Heat a griddle pan well covered in oil over high heat.  Fry the rounds,  lowering the heat to medium. Turn to brown both sides, brushing with butter.
Remove from the griddle and serve hot.

Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti

Nutrition Facts
Serving Size 491 g
Amount Per Serving
Calories 925 Calories from Fat 560
% Daily Value*
Total Fat 62.2g 96%
Saturated Fat 32.1g 161%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 824mg 34%
Potassium 734mg 21%
Total Carbohydrates 78.0g 26%
Dietary Fiber 7.7g 31%
Sugars 8.9g
Protein 19.7g
Vitamin A 48% Vitamin C 31%
Calcium 23% Iron 43%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Thai Coconut Curry Noodle Soup with Roti

Thai Coconut Curry Noodle Soup with Roti