Vichyssoise

This was a really fun soup to make because I had never made Vichyssoise before and it is a pretty particular dish. Love learning new things about food. If you are one of those people that don’t dig the cold soups (it’s cool, it happens), it is just as yummy heated up! Enjoy it your way.
Vichyssoise
2 cups chopped potatoes

3 leeks

1 1/2 cups unsweetened coconut milk

2 cups vegetable stock
2 tbsp dairy free margarine, Earth Balance or other
3/4 teaspoon salt
Pepper to taste
Chives for garnish
Trim off the green tops of the leeks and slice lengthwise. Wash leeks making sure to clean in between the layers and slice thinly, discarding ends. In a saucepan over medium low heat melt the margarine. Add the leeks and cook, stirring frequently for about 10 minutes or until leeks have become tender. Add potatoes and stock, bring to a boil. Reduce heat to low and cover pot, simmering for 30 minutes until potatoes are tender.
Allow to cool a bit and puree in a blender. Add salt, pepper and milk and blend to mix. Allow soup to chill before serving. Top with chopped or whole chives and enjoy.
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Creamy Mushroom Pasta

So I’d like to say that I’m back on that So Delicious boat, but the truth is I never ever got off. Man this stuff is so good. So here I am, time to throw another recipe at you! This one is a pasta with 3 types of mushrooms and a white wine cream sauce. You can’t go wrong with any of those things. So here it is, bon appetit!

Mushroom Pasta Bake with White Wine Cream Sauce

This recipe was a runner up in a dairy free recipe contest! Click the link above if you wish to see the other great contest recipes from cooks as passionate as me!

 

mushroom pasta bake

 

Ingredients:

2 1/2 cups uncooked short pasta

2 cups unsweetened coconut milk

3 cups chopped mushrooms, different varieties (I used button, portobello and shiitake)

1/3 cup finely diced onion

2 cloves minced garlic

2 tsp olive oil

1/2 cup dry white wine

1 tbsp nutritional yeast

1 tsp soya sauce

1/4-1/2 tsp salt, to taste

1/2 tsp thyme

1/4 tsp red chili flakes

Pepper to taste

Roux- 2 tbsp dairy free margarine, 4 tbsp flour

1/2 cup panko or breadcrumbs

Directions:

Preheat oven to 400*. Cook pasta al dente according to package directions. Strain and set aside. In a saucepan heat olive oil over medium high heat. Add garlic, onion, mushrooms, thyme and chili flakes. Cook for 4 minutes, until onions are softened. De-glaze the pan by adding the wine. Cook for another couple minutes. Add in the milk, soya sauce, nutritional yeast, salt and pepper. Bring to a boil, stirring and bring down to a simmer. Allow to simmer for 10 minutes.

While simmering prepare the roux in another saucepan. Melt margarine over medium heat. Once melted and in the flour, stirring until fully mixed and the roux is pulled away from the sides of the pan. Continue to cook for another couple minutes. Remove from heat until mushroom sauce is ready. Once simmered for 10 minutes, pour 1/3 of the sauce into the pot with the roux, whisking continuously over medium heat. Continue to whisk until thickened. Add another 1/3 of sauce and repeat the process. DO the same with the rest of the sauce. Continue to cook and thicken for another 5 minutes.

Add in the pasta and stir until fully mixed. Portion into individual baking dishes or a loaf or casserole dish. Sprinkle the top with panko and bake for about 30 minutes or until as crispy as desired.

Serve with a fresh salad and enjoy the amazing flavour of dairy free!