Sopa de caril de couve-flor

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Author: Cookie and Kate

Prep time:  15 mins
Cook time:  45 mins
Total time:  1 hour
Serves: 4
 
Creamy, vegan cauliflower soup made with coconut milk and spiced with curry. This healthy, comforting soup is perfect for chilly days.
Ingredients
  • 1 large head of cauliflower, broken into small florets, stems chopped
  • 1/4 cup melted coconut oil or olive oil, divided
  • 1 medium yellow onion, diced
  • 2 to 3 tablespoons Thai red curry paste (depending on preferred spice level, I love spicy so I’d use 3!)
  • 1 small lemon (preferably organic), zested
  • 1/2 cup white wine (like Pinot Grigio)*
  • 1 1/2 cups vegetable broth or stock
  • 1 can (14 ounces) light coconut milk
  • 1/2 teaspoon sugar
  • 1 tablespoon rice vinegar
  • sea salt and freshly ground black pepper
  • 1/4 cup chopped green onions/chives
  • 1 tablespoon chopped fresh basil
  • thinly sliced hot peppers (optional, not shown)
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Toss the cauliflower with enough coconut oil to lightly coat it (about 3 tablespoons). Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the caulifower are golden brown, about 25 to 30 minutes.
  2. In a Dutch oven or large, heavy-bottomed pot over medium heat, sweat the onion with 1 tablespoon coconut oil and a dash of salt until translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated.
  3. Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Cook, stirring occasionally, until the soup is warmed through. Remove from heat and stir in the vinegar. Use an immersion blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Beware of the steam escaping from the lid.)
  4. Add salt and pepper to taste. Ladle the soup into 4 bowls. Top each with 1/4 of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).

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Sopa de Tomate Assado e crepe de pesto e mozarella

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1 1/2 cup cherry tomatoes + 1 small onion + 1 red bell pepper + 3 cloves of garlic + 2 tablespoon olive oil + 1 1/4 cup vegetable or chicken stock + 1 teaspoon dried red pepper flakes + salt and pepper to taste

Preheat the oven to 200C

Chop the onion and pepper into chunks and add along with the tomatoes and garlic to a baking tray. Sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands. Bake for about 30-45 minutes until the veg are sweet and just slighly charred.Take the roasted vegetables out. Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skins. Bring the stock to the boil and add the rest of the vegetables. Add the red pepper flakes and season to taste. Puree using a hand blender to the consistency of your preference.

Serve topped with some yoghurt and a side of the wonton rolls.

Meanwhile, start prepping to make the wonton rolls.

18 wonton skins + 2 to 3 tablespoons of pesto + 9 aged mozarella sticks 

Place the wrap down so that it looks like a diamond. Place the mozzarella stick in the center of a wonton wrapper and top with some pesto. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold sides toward center and then fold bottom corner over filling. Moisten remaining corner with water; roll up tightly to seal. Wrap the wrapped wonton roll inside another wonton skin and repeat the steps again.

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