Soy Onda ‘camarão’ e queijo de couve-flor Grits

Hey guys! Desculpe ele foi muuuito tempo desde que eu postei nada. Meu blog foi hackeado! All of a sudden, Eu estava recebendo milhares e milhares de e-mails chineses em minha conta TVW e, em seguida, o anfitrião tirou meu blog por razões de segurança! Foram meses e meses para obtê-lo na maior parte fixa (there are still some glitches) but hopefully, now I can get back to sharing some recipes with you.

Entretanto, I was busy with our vegan shop, Woodstock Devaneios. 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). Claro, 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 xícara de água

½ xícara de leite não lácteos

½ cup vegetable broth

2 Tbs. manteiga vegan

1 TSP. alho em pó

Kosher sal e pimenta do reino a gosto

Uma pitada de pimenta caiena

½ cup vegan cheddar cheese shreds

For the mushroom gravy

2 Tbs. óleo ou manteiga vegan

8 oz. cogumelos, fatiado

2 dentes de alho, picado

2 Tbs. farinha sem glúten

2 caldo copos vegetal

1 Tbs. vegan, sem glúten molho Worcestershire

1 TSP. tomilho seco

1 TSP. páprica

½ colher de chá. mostarda em pó

Kosher sal e pimenta do reino a gosto

For the Soy Curl ‘Shrimp’

3 caldo copos vegetal

4 dentes de alho, picado

1 Tbs. + 2 TSP. flocos de alga marinha

Zest e suco de um limão

Uma pitada de flocos de pimenta vermelha

1 package Butler Soy Curls

1 Tbs. arrowroot powder or chickpea flour

1 Tbs. Old Bay tempero

Kosher sal e pimenta do reino a gosto

Óleo vegetal, para fritar

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. Leve para ferver, 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: Em uma panela média, aqueça o óleo em fogo médio-alto. Add the mushrooms and cook until browned and shrunken, sobre 10 atas. 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’: Em uma panela média, add the broth, alho, 1 Tbs. flocos de alga marinha, lemon zest and juice, e flocos de pimenta vermelha. Bring to a boil and remove from the heat. Place the soy curls in a deep bowl and cover them with the seasoned broth. Deixe-os sentar-se para 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 tempero, 1 TSP. flocos de alga marinha, sal e pimenta. Aqueça o óleo em uma profunda panela em fogo médio-alto. Cook the soy curls until golden brown and a little crisp, sobre 8 – 10 atas. (You could also airfry the soy curls). Transfer the soy curls to a bowl lined with paper towel and set aside.

Para 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.

Desfrutar!

O “V” Palavra: Diga-. Comê-lo. Vivê-la.

Soy Onda ‘camarão’ e queijo de couve-flor Grits
Autor: 
Tipo de receita: Entrada
Cozinha: Southern
 
Ingredientes
  • For the cauliflower grits
  • 1 large head cauliflower, stemmed and cut into florets
  • ½ xícara de água
  • ½ xícara de leite não lácteos
  • ½ cup vegetable broth
  • 2 Tbs. manteiga vegan
  • 1 TSP. alho em pó
  • Kosher sal e pimenta do reino a gosto
  • Uma pitada de pimenta caiena
  • ½ cup vegan cheddar cheese shreds
  • For the mushroom gravy
  • 2 Tbs. óleo ou manteiga vegan
  • 8 oz. cogumelos, fatiado
  • 2 dentes de alho, picado
  • 2 Tbs. farinha sem glúten
  • 2 caldo copos vegetal
  • 1 Tbs. vegan, sem glúten molho Worcestershire
  • 1 TSP. tomilho seco
  • 1 TSP. páprica
  • ½ colher de chá. mostarda em pó
  • Kosher sal e pimenta do reino a gosto
  • For the Soy Curl ‘Shrimp’
  • 3 caldo copos vegetal
  • 4 dentes de alho, picado
  • 1 Tbs. + 2 TSP. flocos de alga marinha
  • Zest e suco de um limão
  • Uma pitada de flocos de pimenta vermelha
  • 1 package Butler Soy Curls
  • 1 Tbs. arrowroot powder or chickpea flour
  • 1 Tbs. Old Bay tempero
  • Kosher sal e pimenta do reino a gosto
  • Óleo vegetal, para fritar
  • Steamed kale
  • Lemon wedges
Instruções
  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. Leve para ferver, 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: Em uma panela média, aqueça o óleo em fogo médio-alto. Add the mushrooms and cook until browned and shrunken, sobre 10 atas. 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’: Em uma panela média, add the broth, alho, 1 Tbs. flocos de alga marinha, lemon zest and juice, e flocos de pimenta vermelha. Bring to a boil and remove from the heat. Place the soy curls in a deep bowl and cover them with the seasoned broth. Deixe-os sentar-se para 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 tempero, 1 TSP. flocos de alga marinha, sal e pimenta. Aqueça o óleo em uma profunda panela em fogo médio-alto. Cook the soy curls until golden brown and a little crisp, sobre 8 – 10 atas. Transfer the soy curls to a bowl lined with paper towel and set aside.
  6. Para 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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