So Good! Sour Cream
Because I slather gobs of this on just about anything, I had to put myself in handcuffs so I wouldn’t work it into every recipe. For a creamy texture, you just gotta soak those cashews. Chill the cream in the fridge for a few hours, preferably overnight, so the flavors mesh and the blend thickens. Boost with cauliflower to ramp up nutrition, and with onion powder and chives for a magical middle note. It keeps in the fridge for about 5 days, but never lasts that long.
MAKES 11⁄3 CUPS 1⁄3 cup filtered water 21⁄2 tablespoons fresh lime juice,
plus more to taste 11⁄2 tablespoons apple cider vinegar,
plus more to taste 1 cup raw unsalted cashews,
soaked 2 teaspoons Dijon mustard 1 teaspoon minced garlic
(about 1 clove) 3⁄4 teaspoon natural salt, plus more
Optional boosters: 1⁄4 cup raw cauliflower florets 1 teaspoon onion powder, plus more
to taste 1 tablespoon finely chopped chives,
plus more to taste
Pour the water, lime juice, and apple cider vinegar into the blender. Then add the cashews, mustard, garlic, salt, and the cauliflower and onion powder boosters. Blast on high for about 1 minute, until smooth and creamy. You may have to stop the machine periodically and scrape down the sides of the container. Tweak the lime juice, vinegar, and salt to taste. Stir in the chive booster. Transfer to a container and chill in the fridge for a few hours to thicken.
GLUTEN-FREE, DAIRY-FREE, EGG-FREE, RICE-FREE, CORN-FREE 1 pound baking potatoes ½ teaspoon garlic powder
(2 or 3 large) ½ teaspoon smoked paprika 1 tablespoon extra-virgin (optional)
olive oil Salt and ground black pepper 4 slices vegan bacon (such to taste as Lightlife Smart Bacon), 2 tablespoons minced scallions chopped, or ½ cup vegan ¾ cup vegan sour cream and/ bacon bits (see Note) or shredded vegan cheddar 3 cups plain, unsweetened cheese, such as Daiya brand
almond or soy milk (optional) ½ teaspoon onion powder
1. Preheat the oven to 400°F. Place the potatoes in the oven and bake until soft, 45 to 60 minutes. Remove the baked potatoes and set aside to cool slightly.
2. (If using bacon bits, you can skip this next step.) While the potatoes are baking, heat the oil in a skillet over medium heat. Add the vegan bacon and cook until lightly crisped. Do not overcook. Remove the bacon from the skillet and set aside.
3. Heat the milk in a large saucepan over medium heat.
4. Halve the baked potatoes lengthwise. Use a spoon to scoop out the insides of the potatoes and add them to the hot milk along with the onion powder, garlic powder, and smoked paprika (if using). Use a potato masher or wooden spoon to mash the potatoes in the pot, leaving them somewhat chunky. Season with salt and pepper to taste.
5. Simmer over medium heat until thickened, stirring frequently to keep it from scorching or burning, about 10 minutes. Stir in half the bacon. Ladle the hot soup into bowls and sprinkle with the remaining bacon, the scallions, and, if desired, the sour cream or vegan cheddar. JANUARY - FEBRUARY 2017
4 cups mushroom stock
or vegetable stock 1½ cups water 1 tablespoon red miso paste 1 tablespoons chopped
fresh parsley Pinch of thyme ½ teaspoon fresh cracked
black pepper Sea salt to taste
1. Heat the butter and olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the onions and cook slowly for 20 minutes, stirring frequently. You want to slowly caramelize the onions, so if they are beginning to brown too quickly, reduce the heat or add 1–2 tablespoons mushroom or vegetable stock. (If you cook the onions on medium or medium-low heat, you shouldn’t have to add the stock.)
3. Add the mushrooms and continue cooking for another 5 minutes. Add the garlic and cook for 5 more minutes, stirring frequently. Your onions should now be golden brown and the mushrooms should be soft.