Don’t let the “Buffet” in the title fool you. This can easily be crowd food (think a healthier version of the old “potato bar”), but it can also be the key to you doing a 1 hour food prep to save you time in the kitchen for a whole week. Take a look!
Good things happen In the kitchen when you consider flavor “affinities" or ”foods that compliment each other in a recipe". Common affinities are lime, cilantro and chili; tomato, basil, and vinegar. Perhaps the most famous affinity is from Scarborough Fair by Simon and Garfunkel: “parsley, sage, rosemary and thyme.” One of our Patreon "Hungry Mob", wrote in with a question this week that made me think of another affinity--potato, lemon and bok choy. So here is my newest recipe. It's simple, delicious, and full of delicious, multi-colored vegetables. And when you cook this up, be sure to let us know at connect@smallkitchenBIGTASTE.com
Generally speaking, a bisque is a soup that includes seafood. Here we created a quick, easy, tomato soup recipe that is entirely vegan and made in your blender! The addition of cashew cream make for a super-creamy soup. All natural, raw ingredients make this a nutritarian powerhouse! Don’t forget the croutons!
Brown rice, lentils and black beans make this a protein-rich filling. The salsa, spices and fire-roasted tomatoes give this a rich umami that satisfies the "hungries"! You can even make several meals ahead or freeze individual ⅓ cup portions for later use. Batch cooking at it’s best!
Think Eggs Benedict without the eggs. An unusual treatment of grilled apple slices, atop a bed of nutritious greens. And finish it off with more herbs, vegan nut cream, and a side of sliced oranges. Make it for brunch or even a “non-special” occasion.
Make a paste of butter and “flour.” Add nut milk to make a creamy sauce. Layer up with pasta and vegan parmesan cheese. Voila! A vegan mac and cheese for the whole family.
Look at the mouth watering ingredients and imagine serving this for dinner some night this week. It’s super easy to cook, and if you’ve followed along Chef Leander in the past, you are very familiar with the two cooking techniques needed to make this casserole in a flash. If not check out the video attached. And don’t be intimidated by all those foreign words, either!
Use your Instant Pot to take the hassle out of cooking dried beans. And they taste so much better fresh. This recipe makes one jar of beans, the equivalent of one can. It’s just as easy to make four cans if you like. You could even give each jar it’s own ethnic flavor!