This cozy high protein anti-inflammatory soup is golden
You've heard of golden milk, but what about vegan golden soup!
You are going to absolutely love this recipe, especially as we head into the winter months. It's comforting, nutritious, flavorful, and will just truly make you feel good from the inside out.
Give it a try and let me know what you think!
★Recipe ★
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Timestamps:
00:00 How to make Vegan Golden Soup
3:52 Vegan Golden Soup Finished
4:00 How I started to warm up to soup
5:00 Golden Milk elevated
5:37 Why these vegetables make this dish
6:35 Swapping Red Curry Paste
7:16 What to do if you don’t have a high speed blender
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Allotment Cottage Pie | Jamie Oliver
I'm going to turbo charge veg in a game changing cottage pie. It's packed with all the good stuff, we are going to work hard to make sure we get the best out of these vegetables and I promise you won't miss the meat. This is recipe from Jamie's Meat-free Meals originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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The Jennifer Aniston Salad: Explained by Jennifer Aniston!
Jennifer Aniston explains what the Rachel salad was actually made of.
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Parsnip, Kale & Blarney Cheese Tart
Hearty nutrient-rich vegetables and Irish cheese in a cream cheese-based crust make for a hearty delicious tart!
RECIPE
Makes 1 tart
INGREDIENTS
For the Tart Dough:
½ lb salted butter, room temperature
½ lb cream cheese
2 cups all-purpose flour
¼ tsp salt
pinch of pepper
For the Tart Filling:
4 tbsp olive oil
2 medium parsnips, peeled, cut in half lengthwise and thinly sliced
3 medium onions, peeled & thinly sliced
3 cups kale, chopped
1 egg
½ cup buttermilk
7 oz Blarney Cheese (or your favorite cheese), shredded
salt & pepper to taste
HOW-TO
Make Tart Dough:
Put butter in bowl of an electric mixer with a paddle attachment. Mix at medium speed for 1 minute
Add cream cheese to bowl and mix another minute
Slowly add in the dry ingredients and mix until dough forms
Place dough on a lightly floured surface and form until a disc. Wrap in plastic and place in refrigerator for 10-15 minutes
Place dough on a floured surface and roll out with a rolling pin, adding small amounts of flour to keep it from sticking. Place in a tart pan and press dough into the shape of the pan. Leave about an inch hanging over and cut off the rest. Fold the extra inch of dough inside the tart tin. Place in freezer for one hour
Preheat oven to 400 degress. Line dough with foil and add pie weights or dried beans to keep dough from puffing up. Place tart pan on tin foil lined baking sheet. Bake 15 minutes. Lift up foil and using a paper towel, press down anywhere that the dough has risen. Continue to bake until golden brown, about another 8-10 minutes. Let cool
Make Filling & Bake:
Preheat oven to 325 degrees
Toss parsnips with 2 tbsp of the olive oil and a pinch of salt and pepper
Place them on a sheet pan and roast until just tender, 12-15 minutes
Heat 2 tbsp olive oil in a large saute pan over medium-high heat. Add onion and cook until just golden brown, about 10 minutes. Add kale, salt & pepper and cook until kale is wilted, about 8-10 minutes
In a bowl, beat egg and buttermilk. Add onion mixture and cheese.
Arrange parsnip slices on bottom of a 9.5 or 10 tart pan. Add onion mixture and spread evenly
Place in oven and bake until filling is set and golden brown, about 25 minutes. Eat warm or at room temperature
Roasted Parsnip Soup with some other veg
I had to make up this recipe because I didn't have all of the ingredients for any of the recipes I liked. I think the secret was roasting everything first, then boiling, then blending with the immersion blender.