La soja Curl ‘Camarón’ Cheesy coliflor y sémola

Hey guys! En este momento ha sido taaaaan tiempo que no he publicado nada. Mi blog fue hackeado! All of a sudden, Que estaba recibiendo miles y miles de correos electrónicos chinos en mi cuenta TVW y luego el anfitrión descolgué mi blog por razones de seguridad! Pasaron meses y meses para conseguir que en su mayoría fijos (there are still some glitches) but hopefully, now I can get back to sharing some recipes with you.

Mientras tanto, I was busy with our vegan shop, Woodstock Ensueños. We sell unique, Boho and vegan gifts that give back to animal rescues and sanctuaries. Check it out at https://woodstockreveries.com

Now let’s get to the recipe. When I was on my honeymoon in Wilmington, NC, I went to a cafe called Sweet & Savory Cafe. We weren’t vegan yet. They made our wedding cake and we went there one night after a disappointing BBQ dinner. The waitress suggested we try the shrimp and grits so we did and I have to admit, we went back several times that week to have it again. It was shrimp cooked over the crispiest grits.

When I did go vegan, I had to recreate the dish or at least, make my version of shrimp and grits. Here, the grits are made with cauliflower so it’s healthier and less fattening (a bit). Por supuesto, I used soy curls to make theshrimp.I hope you enjoy this recipe, the first of many more to come.

Soy Curls Shrimp and Cheese Cauliflower Grits

GF

For the cauliflower grits

1 large head cauliflower, stemmed and cut into florets

½ taza de agua

½ taza de leche no láctea

½ cup vegetable broth

2 Tbs. mantequilla vegana

1 tsp. polvo de ajo

La sal kosher y pimienta negro al gusto

Una pizca de pimienta de cayena

½ cup vegan cheddar cheese shreds

For the mushroom gravy

2 Tbs. aceite o mantequilla vegana

8 oz. hongos, rebanado

2 Dientes de ajo, picado

2 Tbs. harina libre de gluten

2 caldo de tazas de verduras

1 Tbs. vegetariano, salsa inglesa sin gluten

1 tsp. tomillo seco

1 tsp. paprika

½ cucharadita. mostaza en polvo

La sal kosher y pimienta negro al gusto

For the Soy Curl ‘Shrimp’

3 caldo de tazas de verduras

4 dientes de ajo, picado

1 Tbs. + 2 tsp. copos de algas

Zest y el jugo de un limón

Una pizca de hojuelas de pimiento rojo

1 package Butler Soy Curls

1 Tbs. arrowroot powder or chickpea flour

1 Tbs. Old Bay Seasoning

La sal kosher y pimienta negro al gusto

Aceite vegetal, para freír

Steamed kale

Lemon wedges

To make the cauliflower grits: Put the cauliflower florets in a large saucepan. Add about ½ cup water and cover the pan, letting the cauliflower steam until softened. You can also put the cauliflower with the water into the microwave for about 5 minutes to soften.

Add the milk and broth to the saucepan. Llevar a ebullición, then reduce the heat and cook for 15-20 minutes until everything is soft. Use an immersion blender to blend the cauliflower into a puree. Stir in the seasoning and butter. Add more liquid if necessary. Fold in the cheese and let melt. Cover and keep warm.

To make the mushroom gravy: En una cacerola mediana, calentar el aceite a fuego medio-alto. Add the mushrooms and cook until browned and shrunken, acerca de 10 acta. Stir in the flour and add the broth, whisking until smooth. Add the Worcestershire sauce and the seasonings. Bring to a boil and then reduce the heat and let simmer on low to thicken.

To make the ‘shrimp’: En una cacerola mediana, add the broth, ajo, 1 Tbs. copos de algas, lemon zest and juice, y hojuelas de pimienta roja. Bring to a boil and remove from the heat. Place the soy curls in a deep bowl and cover them with the seasoned broth. Deje que repose durante 10 minutes until they are rehydrated. Drain the soy curls. Squeeze out any excess liquid from the soy curls and pat them dry.

Toss the soy curls with the arrowroot powder or flour, Old Bay sazonar, 1 tsp. copos de algas, sal y pimienta. Calentar el aceite en una sartén profunda a fuego medio-alto. Cook the soy curls until golden brown and a little crisp, acerca de 8 – 10 acta. (You could also airfry the soy curls). Transfer the soy curls to a bowl lined with paper towel and set aside.

Servir: Line individual serving bowls with steamed kale. Top with the cauliflower grits. Put a bunch of soy curl ‘shrimp’ on top and ladle the mushroom gravy over everything. Serve with lemon wedges.

Disfrutar!

La “V” Palabra: Dígalo. Cómetelo. Vívelo.

La soja Curl ‘Camarón’ Cheesy coliflor y sémola
Autor: 
Tipo de receta: Entrada
Cocina: Southern
 
Ingredientes
  • For the cauliflower grits
  • 1 large head cauliflower, stemmed and cut into florets
  • ½ taza de agua
  • ½ taza de leche no láctea
  • ½ cup vegetable broth
  • 2 Tbs. mantequilla vegana
  • 1 tsp. polvo de ajo
  • La sal kosher y pimienta negro al gusto
  • Una pizca de pimienta de cayena
  • ½ cup vegan cheddar cheese shreds
  • For the mushroom gravy
  • 2 Tbs. aceite o mantequilla vegana
  • 8 oz. hongos, rebanado
  • 2 Dientes de ajo, picado
  • 2 Tbs. harina libre de gluten
  • 2 caldo de tazas de verduras
  • 1 Tbs. vegetariano, salsa inglesa sin gluten
  • 1 tsp. tomillo seco
  • 1 tsp. paprika
  • ½ cucharadita. mostaza en polvo
  • La sal kosher y pimienta negro al gusto
  • For the Soy Curl ‘Shrimp’
  • 3 caldo de tazas de verduras
  • 4 dientes de ajo, picado
  • 1 Tbs. + 2 tsp. copos de algas
  • Zest y el jugo de un limón
  • Una pizca de hojuelas de pimiento rojo
  • 1 package Butler Soy Curls
  • 1 Tbs. arrowroot powder or chickpea flour
  • 1 Tbs. Old Bay Seasoning
  • La sal kosher y pimienta negro al gusto
  • Aceite vegetal, para freír
  • Steamed kale
  • Lemon wedges
Instrucciones
  1. To make the cauliflower grits: Put the cauliflower florets in a large saucepan. Add about ½ cup water and cover the pan, letting the cauliflower steam until softened. You can also put the cauliflower with the water into the microwave for about 5 minutes to soften.
  2. Add the milk and broth to the saucepan. Llevar a ebullición, then reduce the heat and cook for 15-20 minutes until everything is soft. Use an immersion blender to blend the cauliflower into a puree. Stir in the seasoning and butter. Add more liquid if necessary. Fold in the cheese and let melt. Cover and keep warm.
  3. To make the mushroom gravy: En una cacerola mediana, calentar el aceite a fuego medio-alto. Add the mushrooms and cook until browned and shrunken, acerca de 10 acta. Stir in the flour and add the broth, whisking until smooth. Add the Worcestershire sauce and the seasonings. Bring to a boil and then reduce the heat and let simmer on low to thicken.
  4. To make the ‘shrimp’: En una cacerola mediana, add the broth, ajo, 1 Tbs. copos de algas, lemon zest and juice, y hojuelas de pimienta roja. Bring to a boil and remove from the heat. Place the soy curls in a deep bowl and cover them with the seasoned broth. Deje que repose durante 10 minutes until they are rehydrated. Drain the soy curls. Squeeze out any excess liquid from the soy curls and pat them dry.
  5. Toss the soy curls with the arrowroot powder or flour, Old Bay sazonar, 1 tsp. copos de algas, sal y pimienta. Calentar el aceite en una sartén profunda a fuego medio-alto. Cook the soy curls until golden brown and a little crisp, acerca de 8 – 10 acta. Transfer the soy curls to a bowl lined with paper towel and set aside.
  6. Servir: Line individual serving bowls with steamed kale. Top with the cauliflower grits. Put a bunch of soy curl ‘shrimp’ on top and ladle the mushroom gravy over everything. Serve with lemon wedges.

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