Pea Puree and Carrot Puree Using Almond Milk

-
I was curious if it would work to use almond milk in a puree where you'd normally use cow's milk or cream. As it turns out, it works great.

I tried two different purees. A pea and a carrot. Both turned out smooth and tasty. The colors also turned out very appealing.

Carrot Puree
2 cups roughly chopped baby carrots
1 cup almond milk
1 clove garlic
1/4 cup fresh cliantro
1 slice rye bread seeded with caraway
1 tsp olive oil
2 tbls hot sauce
1 tsp each salt and pepper
1-2 tsps dill to taste

Heat over medium the milk, carrots, oil, garlic, hot sauce, salt and pepper in a medium sauce pan with the lid on. Contineue cooking on a low flame until carrot are tender. About 15 minutes.

Add hot mixutre, torn up bread slice, cilantro and 1 tsp of the dill to a blender. Puree. Taste. Add more salt, pepper, dill if desired.

Pea Puree
2 cups frozen green peas
1/2 cup almond milk
1 clove garlic
1/3 cup fresh cilantro
1/4 cup vegetarian parmesean
1 tsp each salt and pepper

In a medium sauce pan heat over medium low the almond milk, garclic clove, salt and pepper. When mixutre is just about to simmer add frozen peas and heat 2 minutes more.

To a blender add cilantro, parmesean and warm pea/milk mixture. Puree until smooth. Add additional salt, pepper or cilantro if desired.

Comments

Post a Comment

Popular posts from this blog

More Vegan Rice Mixes

-
Image
Update: my mistake. vigo rice contains dehydrated chicken. don't know how i missed that the first time around. but i found a carolina yellow saffron rice that was animal and dairy free. the spicy yellow is not vegetarian. but the saffron yellow is vegetarian/vegan. i also learned mahamtma rice is the same as carolina rice. different branding depending on your location. visit their website for more detailed info on ingredients. you can quickly look up the nutritional info and ingredients of any of their products. http://www.carolinarice.com/en-us/products/categories/15/RiceMixes.aspx also go to the mahatma site. http://www.mahatmarice.com/en-us/products/categories/2/RiceMixes.aspx notice how it is the same as the carolina one. one brand for the east coast, the other for the west i would guess. The other day I was browsing amazon for vegan food. Rice mixes in particular because I love flavored rice, but do not love buying lots of expensive spices. What I was really cravi
Read more

Vegan Rice a Roni Spicy Spanish Rice

-
A few flavors of rice a roni that I know of, are vegan. Spanish and Fried Rice I believe. Herb and Butter is vegetarian. Or so it reads as vegetarian from the ingredients list. This simple recipe uses the spanish flavor and some canned jalapeno tomatoes to make a spicy and sweet delicious vegan meal quick and easy. 1 box rice a roni spanish rice 1 can jalapeno diced tomatoes 1 can pinto beans 1/4 cup frozen broccoli 1/2 cup frozen collard greens (mustard greens, kale or spinach are okay too) 1 tsp olive oil Add the specified amount of water to a pot according to rice a roni direction. Ignore the junk about sauteing first. Just add the called for amount of water, your 1 tsp olive oil, the seasoning packet and the rice to a medium sized pot. Cover and set on high to bring to a boil. When it comes to a boil lower heat to maintain a good simmer. Let simmer for 10 minutes. Add broccoli, greens, beans and tomatoes. Continue to simmer covered on medium low heat. Stirring every
Read more

Sweet and Spicy Pepper Sauce Vegan Recipe

-
Image
This recipe is a cross between gazpacho and romesco. It takes elements of both and creates a unique variation that's both sweet and hot.  It has influences from both the Mediterranean and the Caribbean.  But above all else, it's 100% vegan and totally delicious.  A good sauce makes everything better.  Ingredients 10 mini sweet peppers (red, yellow and orange) 6 small cloves garlic 1 red habanero 2 tbls canola oil 1 tbl salt 1 tsp black pepper 2 tsps dry basil 2 cups water 1/2 cup garbanzo beans, drained and rinsed Instructions Cut the veg into small chunks. Add all ingredients to a medium sauce pot. Cover. Bring to a boil and then simmer for 15 minutes.  If possible, store in a container and let rest in the fridge overnight.  The next day, puree in a blender until smooth.  Alternatively, you can simmer for 30 minutes. Cool thoroughly and then puree. 
Read more