Broccoli, Walnut and Baby Leaf Soup
Posted on July 22, 2013 by The Gourmet Vegan - No Comments
Broccoli, Walnut and Baby Leaf Soup
When it comes to soup recipes, there are only so many combinations you can achieve before you return back to base. However, this is a recipe you will be pleased to have come across. I cannot tell you how delicious this recipe is, and it truly is incredible, but you can be the judge. Textures from the whole baby leaves turn a soup into a meal in its own right. If you want something extremely tasty and far from the ordinary, then this is for you.
 40 Minutes |
 Serves 2-3 |
 300 kcal per serving |
INGREDIENTS
1 medium sized head or 300 g ( 10 oz ) fresh broccoli
1 tablespoon oil
1/2 teaspoon sea salt
4 spring onion, finely chopped
1 teaspoon olive oil
500 ml ( 18 fl oz ) vegetable stock, i used kallo
200 ml ( 1/3 pint ) water
3 tablespoons nutritional yeast
30 g walnuts
1 teaspoon red wine vinegar
1 teaspoon soy sauce
1/2 teaspoon black pepper
30 g ( 1 oz ) baby spinach
30 g ( 1 oz ) chard
30 g ( 1 oz ) rocket
( or a combination of your favourite leaves )
Extra walnuts and leaves for decoration
METHOD
Heat the oven to 200 degrees Celsius (400 F), Gas Mark 6.
Place the broccoli in a bowl and cover with the 1 tablespoon oil and 1/2 teaspoon of sea salt. Mix well to cover and place onto a baking tray. Bake in the oven for around 20 minutes.
Whilst the broccoli is roasting, fry the spring onions in 1 teaspoon of olive oil for 3-4 minutes until softened.
When the broccoli is ready, add to pan with the spring onions, along with all of the other ingredients except for the baby leaves. The baby leaves are added later.
Stir well and allow to simmer for 6-8 minutes until the broccoli is tender. Place in a processor and whiz until smooth. If you prefer a smoother texture you can pass the soup through a sieve.
Place back in a pan and add the baby leaves. Cook through on a low heat until the soup is hot and the leaves have wilted.
Serve garnished with a few leaves and crumbled walnuts.
RECIPE NOTES
This soup can be reheated but is best served when it is freshly cooked, to get the best from the fresh tastes and textures.
RECIPE TIPS
Experiment with different leaves and nuts to get different flavour combinations.
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Roasted Broccoli and Chickpea Burgers
Posted on June 21, 2013 by The Gourmet Vegan - No Comments
Roasted Broccoli and Chickpea Burgers
I wanted to create a burger that was all about taste and texture. I wanted the vegetables to shine through and for the burger to have an amazing taste without the need for complex spicing. Roasted broccoli has one the most amazing flavours ever and so this was used as the starting point in bringing you this incredible vegetable burger. So simple to make and so tasty you will never opt for the shop bought versions again.
| 40 Minutes |
Makes 4 |
209 kcal per serving |
INGREDIENTS
For the roasted broccoli
1 teaspoon vegetable oil
250 g ( 9 oz ) broccoli florets
Other ingredients
1 tablespoon vegetable oil
1 medium onion, finely shopped
1 small red bell pepper, finely chopped
50 g ( 2 oz ) mushrooms, sliced
240 g chickpeas ( 8 oz ) ( 1 large can, drained )
50 g ( 1/2 cup ) chickpea flour ( gram flour )
60 ml ( 1/4 cup ) water
3 tablespoons nutritional yeast
1 teaspoon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon mushroom ketchup
1 tablespoon tamari, or light soy sauce
METHOD
Preheat the oven to 200 degrees Celsius (400 F) Gas Mark 6.
Start by roasting the broccoli. In a bowl add the broccoli and teaspoon of oil. Shake around well to cover and place on a lined baking tray. Cook in the oven for around 12-15 minutes or until softened and slightly charred. Do NOT turn off the oven when you have finished the broccoli.
Meanwhile be preparing the other vegetables. Over a medium heat, fry the onions and pepper with a pinch of salt, for 4-5 minutes until they have started to soften and caramelise. Add the mushrooms and turn the heat to low, continue to cook for a further 5 minutes. Now add the broccoli and continue to cook for another 7-8 minutes until the mixture has thickened and caramelised.
Blitz the chickpeas in a processor for a few seconds. Do not over process to a soft paste and be sure that the chickpeas are broken down but still have texture.
Pour these into the vegetable mixture and cook for a further 4-5 minutes. You will be left with quite a thick mixture. Place in a bowl and put to one side for 5 minutes to cool off slightly.
Next, in a small bowl, add the chickpea flour and water and whisk together to form a smooth thick batter. Pour into the bowl containing the vegetables and add all of the other seasonings. Mix together very well to combine.
Leave to firm up for 5 minutes and then divide the mixture into 4. Shape into 4 large, flat burgers and fry, with a little oil, in a frying pan, over a medium heat for a 3-4 minutes on each side until they have a nice colour.
Place the burgers on a baking sheet and finish off back in the oven for 5 minutes.
RECIPE NOTES
Can be served both hot or cold. I love these served in a bun with fresh avocado.
RECIPE TIPS
These freeze extremely well. Freeze before cooking and when needed, cook from frozen in the oven or frying pan.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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Tofu and Broccoli Pate
Posted on February 10, 2013 by The Gourmet Vegan - No Comments
Tofu and Broccoli Pate
This pate is extremely quick and easy to prepare and makes for one of the most amazing pates. High in protein! This is extremely rich and tasty and is excellent served as a starter. It can also be spread on toast as a delicious snack.
| 40 Minutes |
Serves 4 |
152 kcal per serving |
INGREDIENTS
200g firm tofu
5 tablespoons soya milk
2 teaspoons vegan spread, I use vitalite
1 teaspoon nutritional yeast
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
1/4 teaspoon dijon mustard
4 tablespoons lemon juice
1 tablespoon toasted almonds
250g broccoli florets, steamed
METHOD
With the exception of the steamed broccoli and almonds, place all of the ingredients in a food processor and blend until smooth and transfer to a bowl.
Mash the steamed broccoli with a potato masher and add to the mixture along with the toasted almonds. Mix well and taste for seasoning, adjusting as needed. Place in ramekins and put in the refrigerator for at least 30 minutes before serving.
Serve with toast or Melba toasts and a side salad.
RECIPE NOTES
Substituting half of the broccoli with asparagus gives this a delicious twist.
RECIPE TIPS
The longer this is chilled the better the flavours.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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