One trick I learned in Italy while making vegetable minestrone or potato leek soup was how to thicken a soup without cream. My non-dairy option can also be added to mashed potatoes or pasta sauces to add extra protein and a rich delicious flavor.
My substitute “cream” consists of cannellini beans, puréed in a food processor until smooth. Simply stir bean paste, a tablespoon at a time, into your soup or sauce to add a rich, creamy texture. This is a wonderful alternative to heavy cream or even a flour based thickener.
Since you will have to open an whole can of beans, here’s a tip for the leftover beans. Place the remaining beans in a bowl and add one very finely minced garlic clove, a little salt, pepper, and 1-2 tablespoons of good quality olive oil to create a delicious spread for chewy bread or steamed vegetables. It resembles hummus but has a milder flavor and is much easier to make. The best part is you’ll love the taste while you’re replacing the butter and use up your leftover beans. Give it a try, I think you’ll be pleasantly surprised.
For a vegetarian, one of the major challenges of vacationing is dining out, and of course where you go in your travels can make all the difference. Recently my journeys took me to Grand Cayman Island in the Caribbean, south of Cuba. My prior experience of island dining was less than impressive. However, this experience […]
Many people are asking me about the Atkins Diet and protein but want to do it veggie style. I have many recipes that utilize TVP as a beef replacer, but from a nutritional standpoint I believe tofu is far superior. This is one of my favorite recipes – high in protein and low in fat. I […]