Garlic Butter

TWO RECIPES...

GARLIC PARMESAN BUTTER WITH BASIL

https://blog.gardenuity.com/garlic-parmesan-butter/ - The Sage

GOURMET TIPS:

• Ditch the parmesan for a longer-lasting butter. If you’re not sure you can use all the butter within three days, don’t add the parmesan. This will help the flavor stay fresh for just a little bit longer.
• Alter amounts to your taste. Once you feel comfortable with the recipe, alter the amounts of each ingredient to suit your taste! Want more basil? Less garlic? You find your perfect balance and get creative in the kitchen.
• Harvest your basil and garlic fresh. If it’s an option for you, growing your fresh basil and garlic will increase the flavor of your recipe. While you may be able to get away with store-bought garlic, herbs taste way when freshly harvested. If buying from the store, buy fresh and organic, and use immediately.

INGREDIENTS

• 1 Stick Unsalted Butter, Softened

• ¼ c Grated Parmesan

• ¼ c Finely Chopped Basil

• 1 Small Clove Garlic Minced

• 1 t Fine Sea Salt

DIRECTIONS

1.  Mash together the butter, parmesan, Basil, salt, and garlic in a bowl.
2.  Form and cover with plastic. Refrigerate for up to 3 days, and let come to room temperature before using.

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BASIL GARLIC BUTTER

https://www.food.com/recipe/basil-garlic-butter-32311?scale=1; Dec 2022

INGREDIENTS

1 lbunsalted butter, at room temperature
• 1⁄2 Cbasil, clean and dry, chopped fine
• 2-3cloves garlic, finely minced or pressed
• 3Tparmesan cheese

Instructions

• Place the butter in a mixing bowl.
• Add basil, garlic, and cheese and whip with an electric mixer until mixture is smooth and evenly blended.
• Add salt to taste.
• Pack butter into four crocks.
• Allow flavors to blend for at least 4 hours before serving.
• Can be frozen for up to 3 months.

 

Creamy Vegan Potato Leek Soup

 

Creamy Vegan Potato Leek Soup

https://minimalistbaker.com/creamy-potato-leek-soup-vegan/#wprm-recipe-container-86225

Creamy, comforting, flavorful potato leek soup that’s plant-based, gluten-free, and easy to make. Made in 1 pot with just 9 simple ingredients!

AuthorMinimalist Baker

4.86 from 47 votes

PREP TIME15 minutes

COOK TIME30 minutes

TOTAL TIME45 minutes

Servings6 (~1 cup servings)

CourseSide, Soup

CuisineGluten-Free, Vegan

Freezer Friendly1 month

Does it keep?3-4 Days

Ingredients

• 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g)
• 1 Tbsp olive oil (or vegan butter // if oil-free, sub with twice as much water)
• 1/2 cup finely chopped celery*
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3/4 tsp dried thyme (or 2 tsp fresh)
• 4 large cloves garlic, minced
• 4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups)
• 2 ½ cups water (or sub up to half with vegetable broth and use less salt)
• 1 cup canned light coconut milk (or sub homemade cashew cream*)

FOR SERVING optional

• Sliced green onion or chives
• Coconut bacon
• Vegan sour cream

Instructions

• Remove the end and dark green part of the leek and discard (or reserve greens for making vegetable broth). Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.
• Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly softened and fragrant. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.
• Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.
• Add in the water and coconut milk and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork tender but still somewhat intact.
• Once your potatoes are cooked, use an immersion blender to purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. We like our soup a little rustic and brothy with pieces of potato, but you can also purée it until completely smooth if preferred.
• Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.
• Serve in bowls (optionally) garnished with sliced green onions or chives, coconut bacon, and vegan sour cream. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.

Notes

*Wondering what to do with extra celery? Make green juice!
*To replace the coconut milk with homemade cashew cream, soak 1/3 cup cashews in hot water for 20-30 minutes. Then drain and blend on high with 2/3 cup water until smooth and creamy.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 cupCalories: 149Carbohydrates: 24 gProtein: 2.8 gFat: 5.2 gSaturated Fat: 2.7 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1.7 gTrans Fat: 0 gCholesterol: 0 mgSodium: 423 mgPotassium: 603 mgFiber: 2.7 gSugar: 3.4 gVitamin A: 551 IUVitamin C: 14 mgCalcium: 39 mgIron: 1.7 mg

5-Minute Vegan Hot Cocoa

 Hot Chocolate by the Minimalist Baker

https://minimalistbaker.com/5-minute-vegan-hot-cocoa/

Ingredients

• 1 c. unsweetened almond milk [or oat milk]
• 1 T. unsweetened cocoa powder
• 1 1/2 T. dairy-free semisweet chocolate (chips or bar // chopped)
• Sweetener of choice (I prefer 1 Tbsp raw sugar or 1/2 packet powdered stevia per mug
• 1/8 t. peppermint extract (optional)
• Coconut whipped cream (optional: for topping)

Instructions

• Add almond milk to a large mug and microwave for 1 minute. Alternatively, add to a saucepan over medium heat.
• Once milk is warm, add cocoa powder, chocolate and sweetener and whisk to combine.
• Put back in microwave or continue cooking on stovetop until completely combined and has reached your preferred temperature.
• Taste and adjust sweetness as needed.

Green Goddess Dressing

Author: Jasmine @ Sweet Simple Vegan Total Time: 5 minutes  Yield: About 20 servings Diet: Vegan    https://sweetsimplevegan.com/green-goddess-dressing/

A light, creamy, and easy to make green goddess dressing with the perfect kick. It’s vegan, made with avocado, packed with fresh ingredients, and ready about 5 minutes. Not only is this perfect over salads, but it can also be used as a spread in sandwiches, as a dip with vegetables, and even as a sauce for pasta!

INGREDIENTS

1 medium ripe avocado (we used Fuerte)

1 cup water

1/3 cup packed basil leaves

1/3 cup fresh parsley, chopped

2 tablespoons fresh lemon juice

2 tablespoons white onion

1 tablespoon apple cider vinegar

1 tablespoon chopped chives

1 large clove garlic, peeled

1 teaspoon lemon zest

¼ teaspoon salt

INSTRUCTIONS

Add all of the ingredients to a blender and blend until it reaches your desired consistency. We prefer ours smooth but a chunky dressing would work as well. Taste and adjust seasonings as desired. Store in an airtight container in the refrigerator for up to 7 days.

NOTES

This recipe is intended to replicate the avocado-based green goddess dressing from Trader Joe’s. If you would like to make this more like the “classic” green goddess dressing (from the 20’s) we suggest using 2 tablespoons tarragon instead of the 1/3 cup basil, adding in 1 teaspoon of capers, and adding 1/4 cup of vegan mayonnaise OR plain vegan yogurt. Blend this and add more water as needed to thin.

Nutrition Facts

Serving Size 2 tablespoons

Serves 10

Amount Per Serving
Calories		40
% Daily Value*
Total Fat 3.1g		4%
Cholesterol 0mg		0%
Sodium 60.2mg		3%
Total Carbohydrate 3.1g		1%
	Sugars 0.9g
Protein 0.8g		2%
Vitamin A1% Vitamin C11% Calcium1% Iron1%

Best Egg Salad

adapted from the Television Food Network https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-egg-salad-7263049

INGREDIENTS 

6 lg eggs

1/3 c. mayonnaise

1 stalk celery, finely chopped

1/2 sm. onion, finely chopper OR use green onions or shallots

2 t. Dijon mustard

1 T. lemon juice

1/2 t. Kosher salt

freshly ground black pepper

1 T. chopped fresh dill (optional)

2+ T. capers (optional)

DIRECTIONS

1. Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from heat, cover, and let sit for 10 minutes. Transfer eggs to a bowl of ice water to cool completely.

2. Mix together the mayo, celery, onions, dill, mustard, lemon juice, salt and pepper, and shallots in a medium bowl. Peel and roughly chop the eggs, add the mayo mixture, and toss gently to combine. Serve immediately or cover and refrigerate for up to 2 days.