Winter warmers of the vegan kind
Hey Booch Group! Here are some delicious plant-based recipes to warm your bellies for winter...the gin and vodka cocktails will also help get that temperature rising. Remember, most of these ingredients we can deliver to you, straight to your door! Just go to our Home Delivery page. Enjoy!
Vegan broccoli “cheddar” jalapeño soup
2 tablespoons olive oil
1 large onion, diced
4–6 fat garlic cloves, rough chopped
1–2 green chillies, diced
1 jalapeno, diced fine (use 1/2 for less spice)
7 cups broccoli, cut into bite-sized florets
4 cups veggie broth
1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1 teaspoon coriander
1 teaspoon oregano
½ teaspoon pepper
3/4 cup raw cashews (soaked)
2–3 tablespoons nutritional yeast
1–2 large handful baby spinach
Heat oil in a big pot over medium heat, and add the onion, garlic, chillies and jalapeno, stirring occasionally, letting the onions get golden, about 5 minutes.
Add the broccoli, broth, water, bay leaf, coriander, oregano, salt, and pepper. The liquid should just cover the veggies. Cover, bring to a boil, turn heat down and simmer gently until broccoli is tender, about 10-12. minutes. Turn heat off and remove bay leaf.
BLEND: Place roughly 1 cup of the broccoli and 1 cup of broth into a blender. Let cool 5 minutes. Add the cashews and 2 tablespoons nutritional yeast.
Cover tightly with blender lid and tea towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”. Blend until silky smooth.
Add one more cup broccoli and one more cup broth. Blend again until silky smooth.
To the blender, add 1-2 big handfuls of fresh baby spinach for that extra vibrant “green” color, and blend until fully incorporated and smooth.
Pour this back in the broccoli soup pot, mix and heat gently over low heat, careful not to boil or simmer too long, or you will lose the lovely vibrant green color.
Taste for salt, heat, and acid. Add a little squeeze of lime if you like, or extra chili flakes or more pepper. For extra “cheesy” flavor add another tablespoon of nutritional yeast.
Make the finishing oil: Heat 2-3 tablespoons olive oil in a small skillet over medium heat. Add sliced jalapeno, 1 teaspoon cumin seeds, chilli flakes, and optional corn kernals or pumkin seeds. Heat until cumin is fragrant, about 1 minute. Serve the soup in bowls and spoon a little finishing oil over the soup (when serving) in a crescent shape.
Garnish with a wedge of lime.
Recipe from https://www.feastingathome.com/
Korean Fried Cauliflower
1 cup plain flour 1/4 cup cornflour 1 teaspoon baking powder 1 1/4 cups chilled soda water 350g trimmed cauliflower, cut into very small florets Peanut oil, to deep-fry Steamed rice, to serve Sesame seeds, to sprinkle Green shallots, trimmed, sliced, to serve
CHILLI SAUCE 1 tablespoon peanut oil 3 garlic cloves, crushed 2/3 cup tomato passata 1/3 cup hot chilli sauce (like Sriracha) 1/3 cup water 2 tablespoons brown sugar 2 tablespoons light soy sauce 3 teaspoons rice vinegar 1 teaspoon sesame oil
To make the sauce, heat the oil in a wok over high heat. Stir-fry the garlic for 30 seconds or until aromatic. Add the passata, chilli sauce, 80ml (1/3 cup) water, sugar, soy sauce and vinegar. Simmer, stirring occasionally, for 15 minutes or until thickened. Stir through the sesame oil. Set aside.
Whisk together the flour, cornflour and baking powder in a large bowl. Make a well in the centre. Slowly pour in the soda water, whisking to form a smooth batter. Toss the cauliflower through to coat.
Heat 2cm oil in a large saucepan over high heat to 160C. Cook the cauliflower, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer to a wire rack set over a baking tray to drain.
Return the wok with the sauce to medium heat. Toss through the cauliflower. Serve on a bed of rice, sprinkled with sesame seeds and shallot.
120ml Pomegranate Grape Kombucha by Kombucha Me
60ml pomegranate juice
Handful of ice
30ml orange juice
½ blood orange, sliced, for garnish