It’s so cold here in Georgia. I decided to make Spicy Tomato Basil Soup, but wanted it to be a vegan version. So I replaced the heavy cream with unsweetened almond milk and to thicken it I added 1/2 cup of ground flax seeds. You could soak some cashews the night before and use them as your thickening agent or even add an avocado at the end of the cooking process. I loved the texture of the flax seed grounds. This made the soup rich, creamy and loaded with good fat and protein.
The Vegetarian Parmesan Basil Lollipops are amazing. I used Belgioioso Vegetarian Cheese. This will make a for sure party favorite hit. Get wild with this recipes add different herbs, saffron for color or even a basil glaze.
Enjoy! Remember to Set the Table with Love.
Vegan Spicy Tomato Basil Soup
2 tablespoons olive oil
1 medium onion, finely chopped
1 (28oz.) can Organic Diced Tomatoes
1 garlic clove, roughly chopped
3 cups Organic vegetable broth ( low sodium)
1/2 cup of sweet red wine
2 tablespoons sun-dried tomato paste , or regular works as well
2 tablespoon shredded fresh basil, plus a few for garnish
2/3 cup ground flax seed
1 tablespoon garlic powder
1 1/2 teaspoon cayenne pepper
sea salt to taste
my secret ingredient, freshly grated nutmeg, just a dash or two. 🙂
1. Heat the oil in a large pan. Add the onions and cook gently for about 5 minutes, stirring frequently, until softened,but do not allow to brown.
2. Stir in the chopped tomatoes and garlic, then add the stock, red wine and sun-dried tomato paste, with salt, garlic powder, cayenne pepper. Bring to boil, then lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally to prevent the tomatoes from sticking to the base.
3. Pour the soup into a Vitamix , Ninja or blender. Add the shredded basil, almond milk and flax seed grounds and continue to blend until the soup thickens. Remove from blender and place back into the pot on a low medium heat. Stir and add fresh grated nutmeg. Check the consistency and add more stock if needed. Also adjust seasoning, if needed. Pour into bowls and garnish with whole basil leaves and olive oil.
Parmesan Basil Lollipop
3/4 cup Belgioioso Vegetarian Cheese, grated
12 wooden skewers or wooden popsicle sticks
12 basil leaves, roughly the same size, if possible
With the rack in the middle position, preheat the oven to 350. Line a baking sheet with parchment paper.
Place 6 sticks on the baking sheet making sure to leave enough space between each to ensure that they don’t melt together once the cheese melts.
Place 1 tablespoon of cheese at one end of each stick, shaping into a circle. With your fingers, spread the cheese into a 3-inch circle.
Bake for about 8 minutes or until the cheese has melted and is golden brown. Remove from oven and allow to cool for few seconds, then add basil leaves on each lollipop. You want to do this while they are still warm so the basil can adhere to the parmesan cheese.
Let cool and remove from the baking sheet.
Repeat with the remaining cheese.
Serve with soup or as an appetizer.
They will keep for 4 to 5 days in an airtight container.