Vegan Recipes and Plant Based Cooking

Celery leaves are one of those ingredients that people often overlook and/or discard. But celery leaves actually deserve our respect. They pack a lot of flavor for not a lot of money. They're similar to parsley, but with a brighter, stronger flavor. They truly are the cinderella of herbs and they should definitely be invited to your next prince's ball. I pride myself on using common every day ingredients that are inexpensive to create flavors that taste like a million bucks. Celery leaves are an easy way to accomplish that. None of the components of this puree are unusual or wildly expensive. Sriracha can be pricey. I got a big bottle at Aldi for $1.99, so shop around. Chipotles can seem expensive at first glance at $1.79 for that tiny can. It goes pretty far though. I easily get 3-5 servings out of it and I like things spicy. This awesome puree is vegetarian, but can easily be vegan as well if you sub regular mayo for veganaise. This bright orange puree looks as good as

Since getting a blender for a Christmas present I've been experimenting heavily with purees. I make all manner of toppings for my salads and other foods. My latest effort was quite successful if I do say so myself. I kinda took a hint from an episode of "Chopped" and cooked some of the ingredients before adding them to my blender. Actually a lot of the components took cooking, but it turned out great. I made an onion broth. I also sauteed some kale, broccoli and garlic. There were a few other things added too. Onion Broth Ingredients: Skins from one medium sweet onion 3 cloves broken garlic 1/4 cup dry white wine 1 pat butter 1/4 tsp coriander 2 tsps soy sauce 2 green tea bags 1 tbl sriracha 1 cup water 1/2 tsp salt Several turns fresh cracked black pepper Bring all ingredient to a boil and then simmer over low heat for 15 minutes. Use a tongs to squeeze and remove tea bags. Continue to simmer 5-10 more minutes or until the broth is dark and rich. Again