So Good! Sour Cream

Delight Gluten Free - - Indulge - YIELD: 4 SERV­INGS TO­TAL TIME: 80 MIN­UTES

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

to taste

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.