It’s pumpkin season and I have created these absolutely amazing Hokkaido Tofuballs in a hearty Tomato Sauce for you. They are filled with so much flavour that you almost wont believe they are only made of plants. With the many spices, this recipe is so …
This Buddha Bowl with Sautéed Mushrooms is great for emptying the fridge, and I love the colourfulness it brings to the table. The sautéed mushrooms add such a lovely flavour to the bowl, and go well crunchy cabbage and carrot. More yummy salads: Tomato Ramson …
Jerusalem artichoke and garlic soup is one of the many ways in which root veggies can be cooked and turn out lovely. Soups are perfect in winter or even chill summer evenings. Jerusalem artichokes might take a bit longer to rinse, but once done, the reward of it’s beautiful taste is definitely worth it!
I got a recipe from my mom for easy soy roasted sunflower seeds and they go perfectly with this soup! A nice salty and crispy topping goes excellent with the artichoke and garlic taste. Simply mix half water with half soy/tamari(GF) sauce and mix with some sunflower seeds. Let it sit for a bit for the seeds to soak up some of the soy mixture. Spread the mixture out on a baking tray covered with baking paper and bake on low heat (~150°C) for about 15 minutes or until they turn golden brown. (They are also great for snacking or on a “cheese” platter)
I am currently working on an amazing garlic bread which I’ll post soon. This would also suit the soup well. Garlic on garlic can never go wrong!
Jerusalem artichoke and garlic soup
- 350-400 g Jerusalem artichokes (~6)
- 3 garlic cloves
- 2 tsp dried rosemary
- 25 g vegan butter/olive oil
- ½ l vegan milk
- ½-1 tsp salt
- 2 tsp pepper
- 1 can butter beans *
- Rinse the jerusalem artichokes and chop them in cube sized pieces.
- Peel the garlic cloves.
- Heat butter in a small pot and add the chopped artichokes and garlic cloves and fry the mixture for a few minutes.
- Add the rest of the ingredients to the pot. Add enough vegan milk to cover the ingredients and bring to a boil (I used half oat and almond milk; you can also use a bit of vegan cream for a more creamy version). Let it simmer until the artichokes are tender (~15 min). (Add the optional butter beans) Blend the mixture until smooth.
- Enjoy warm as it is or with some soy roasted sunflower seeds on top or a garlic bread on the side.