In a large stockpot or Dutch oven, melt the butter over medium-high heat.
Add the celery, bell pepper, onion, and Old Bay seasoning.
Cook until fragrant, translucent, and slightly browned, about 5-7 minutes.
Add the okra, diced tomatoes with juice, tomato sauce, cayenne pepper, black pepper, oregano, thyme, and bay leaves.
Cook for an additional 5 minutes.
Stir in the vegetable broth and rice.
Bring to a boil.
Reduce heat to a simmer, cover, and cook for 25 to 30 minutes or until the rice is tender, stirring occasionally to prevent burning.
Remove and discard the bay leaves before serving.
Wine Advice:
Calories: 210 kcal | Carbohydrates: 39 g | Protein: 5 g | Fat: 4 g | Sugar: 5 g | Salt: 0.8 g
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Heat the butter in a saucepan over medium-high heat, then add the onion, bell pepper, and celery.
Cook for 7 to 10 minutes until fragrant, translucent, and beginning to brown.
For the roux: In a large stockpot or Dutch oven, heat the oil over medium-high heat.
Add the flour and whisk vigorously.
Continue whisking until the roux turns golden brown, then reddish brown, and finally chocolate brown (about 10 minutes).
Add the sautéed vegetables to the roux.
Slowly add the vegetable broth, stirring well.
Add the dulse granules, Old Bay seasoning, garlic powder, onion powder, black pepper, and cayenne.
Stir well.
Add the okra, cabbage, and spinach.
Cover and bring to a boil.
Uncover, reduce to a simmer, and cook for 20 minutes.
Remove from heat and stir in the filé powder.
Add salt to taste.
Serve over rice.
Wine Advice:
Calories: 250 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 8 g | Sugar: 5 g | Salt: 0.7 g
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Large-size saucepan
knife
Cutting board
grater
spoon
measuring spoons,
In a large saucepan, heat the olive oil over medium-high heat.
Add the chopped onion, garlic, and ginger.
Lower the heat to medium and cook for 3 minutes until fragrant.
Stir in the cumin, coriander, garam masala, mustard, cayenne, salt, and rinsed lentils.
Cook for 1 minute, stirring.
Add the diced tomatoes (with juice), garbanzo beans, and water.
Increase the heat to bring it to a simmer, then cover with a lid.
Lower the heat and simmer for 15 minutes, stirring occasionally.
Add more water if the lentils are not yet tender or if the mixture starts to stick to the pan.
Serve with a sprinkle of lemon juice if desired.
Wine Advice:
Calories: 210 kcal | Carbohydrates: 40 g | Protein: 11 g | Fat: 4 g | Sugar: 7 g | Salt: 0.6 g
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Large-size saucepan
knife
Cutting board
grater
Large-size bowl
spoon
whisk,
In a large saucepan, cover the cauliflower florets with water and bring to a boil.
Cook until fork-tender, about 10 to 15 minutes.
While the cauliflower cooks, whisk together the soy milk, garam masala, sea salt, grated garlic, tahini, and chickpea flour in a large bowl.
Drain the cooked cauliflower and return it to the saucepan.
Pour the prepared sauce over the cauliflower and coarsely mash it.
Let the mixture thicken over medium heat for about 2 minutes.
Wine Advice:
Calories: 180 kcal | Carbohydrates: 14 g | Protein: 6 g | Fat: 13 g | Sugar: 3 g | Salt: 0.8 g
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In a large saucepan, heat the peanut oil over medium-high heat.
Add the grated garlic and carrot, cooking for 2 to 3 minutes until the garlic is fragrant.
Stir in the water and roasted butternut squash cubes, bringing it to a boil.
Reduce the heat to medium and cook uncovered for 5 minutes.
In a bowl, whisk together the mirin, miso, tamari, rice vinegar, sesame oil, and grated ginger.
Lower the heat to a simmer, and stir in the mirin mixture.
Add the garbanzo beans.
Cover with a lid and simmer for 15 minutes.
Using an immersion blender or countertop blender, purée the soup until smooth.
Wine Advice:
Calories: 280 kcal | Carbohydrates: 45 g | Protein: 9 g | Fat: 7 g | Sugar: 8 g | Salt: 0.9 g
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In a Dutch oven, combine the vegetable broth, sweet potatoes, roasted red peppers, corn, onion, chipotle pepper, adobo sauce, and black pepper.
Bring the mixture to a boil, then reduce to a simmer.
Cover and cook for about 1 hour, or until most of the moisture is absorbed.
Add the soy creamer to the soup.
Using an immersion blender or countertop blender, purée the soup until smooth.
Wine Advice:
Calories: 230 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 7 g | Sugar: 10 g | Salt: 0.6 g
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In a Dutch oven or large soup pot, combine the vegetable broth, potatoes, carrots, asparagus, onion, and garlic.
Bring to a boil, then reduce to a simmer and cover.
Let simmer for 30 minutes.
Add the paprika, celery seed, dill, and nutritional yeast.
Stir to combine.
Using an immersion blender or countertop blender, purée the soup until almost smooth, leaving some chunkiness for texture.
Stir in the shredded cabbage and let the soup simmer for an additional 20 minutes.
Wine Advice:
Calories: 180 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 2 g | Sugar: 7 g | Salt: 0.5 g
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Can opener
Large-size saucepan
ladle,
knife
Cutting board
spoon
measuring spoons,
Heat the olive oil in a large saucepan over medium-high heat.
Add the chopped onion, garlic, celery, and carrots, then cook for 4 minutes, stirring often.
Add the chopped bell pepper, zucchini, oregano, basil, and cayenne.
Cook for another 4 minutes.
Pour in the vegetable broth and diced tomatoes with juice, bringing to a boil.
Cover the pot and let it simmer for 10 minutes.
Stir in the beans and uncooked pasta.
Simmer for 5-10 more minutes until pasta is al dente and veggies are tender.
Season with salt and pepper to taste.
Wine Advice:
Calories: 220 kcal | Carbohydrates: 40 g | Protein: 8 g | Fat: 4 g | Sugar: 6 g | Salt: 1.5 g
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Heat the olive oil in a large saucepan over medium-high heat.
Add the sweet potatoes, baby potatoes, garlic, ginger, and red onion.
Cook for 5 minutes, stirring frequently.
In a measuring cup, whisk together the lemon juice, tahini, tamari, nutritional yeast, cayenne pepper, and 2½ cups (590 ml) of water.
Pour the mixture into the saucepan.
Bring to a boil, then cover and reduce to a simmer for 15–20 minutes, until the potatoes are tender but firm.
In a separate bowl, whisk the remaining 1 cup (235 ml) of water with the miso.
Add the miso mixture and frozen spinach to the saucepan, stirring well.
Do not let the soup return to a boil to preserve the miso’s health benefits.
Let simmer for another 5–10 minutes, or until heated through.
Use an immersion blender or countertop blender to purée the soup until smooth.
For texture, you can leave some chunks by partially blending it.
Wine Advice:
Pair with a light, citrusy white wine such as Sauvignon Blanc or a dry Riesling to complement the lemon and miso notes.
Calories: 210 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 6 g | Sugar: 9 g | Salt: 1.2 g
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Heat the oil in a large saucepan over medium heat.
Add the chopped onion, celery, and garlic, and sauté until fragrant and tender, about 5 minutes.
Stir in the rinsed split peas.
Add the white wine or vegetable broth, low-sodium vegetable broth, imitation bacon bits, ground pepper, liquid smoke, and dried rosemary.
Mix well.
Nestle the bay leaves into the soup.
Bring the mixture to a low boil, then cover with a lid and reduce to a simmer.
Cook for 45 minutes, or until the split peas are tender.
Stir occasionally, adding more broth if the soup becomes too thick.
Remove and discard the bay leaves.
Purée the soup using an immersion blender or a countertop blender to your desired consistency, smooth or chunky.
For leftovers, note that the soup will thicken as it cools.
Add extra liquid when reheating, if needed.
Wine Advice:
Pair with a dry white wine like Sauvignon Blanc or a crisp Pinot Gris for a complementary flavor profile.
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 4 g | Sugar: 5 g | Salt: 0.5 g
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Home recipes Pagina 86
