Food for Life: Discovering Dairy Alternatives - P1/2 White Bean Spread with Sun-dried Tomatoes & Cream of Broccoli Soup P2/2 Penne with Kale, Tomatoes, and Olives & Chocolate Mousse    Part 2
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Part 1 Play with flash player Play with windows media
Part 2 Play with flash player Play with windows media

White Bean Spread with Sun-dried Tomatoes
Makes 6 ¼-cup servings
6 sun-dried tomatoes
1½ cup cooked white beans
½ cup water
or vegetable broth
2 garlic cloves, minced
½ teaspoon salt
1 teaspoon finely chopped fresh rosemary
½ teaspoon dried sage
1 teaspoon lemon juice

Cream of Broccoli Soup
Makes about 6 1-cup servings
1 onion, chopped
1 large potato, cubed
3 garlic cloves
1 teaspoon whole celery seeds
1 teaspoon dried thyme
½ teaspoon dried marjoram
¼ teaspoon turmeric
¼ teaspoon black pepper
4 cups water or vegetable broth
1 15-ounce can garbanzo beans, undrained
4 cup broccoli florets
1–1½ teaspoons salt

Penne with Kale, Tomatoes, and Olives
Makes 4 servings
1 onion, chopped
¼ cup vegetable broth or water
1 bunch kale, chopped
2 14.5-ounce cans chopped tomatoes or
3 cup crushed fresh tomatoes
½ cup sliced Kalamata olives
1 tablespoon chopped fresh parsley
8 ounce dry whole-wheat penne pasta
¼ cup vegan parmesan cheese or nutritional yeast

Chocolate Mousse or Chocolate Mousse Pie
Makes 10 servings
1 cup semi-sweet chocolate chips
1 cup non-dairy milk
2 12.3-ounce packages low-fat tofu
1 teaspoon vanilla extract
1 ready-made graham cracker crust (optional)
10 strawberries, chopped for garnish
10 mint springs for garnish (optional)

Directions (to make white bean spread):
  1. Strained white beans (reserve the liquid that comes from our beans so we can use them for a later use)
  2. Putting our ingredients into our food processor or a blender, and just blend everything together
  3. Soak sun-dried tomatoes a little while (you can use hot liquid if you are in a hurry; and if you’re not so much in a rush, you can just use warm liquid)
  4. Chop sun-dried tomatoes nicely, mince them nice and fine
  5. When you scrape out your bean dip from the food processor, you want to fold in those sun-dried tomatoes, and just fold it in gently
  6. Ready to serve
Directions (to make vegetables stock):
  1. Saving the trimmings of your vegetables (you can store them in the freezer)
  2. When you’re ready to make vegetable stock, just pull it out and add some water to it
  3. Boil it, and you have some freshly made vegetable stock
Directions (to make dairy-free cream of broccoli soup):
  1. Getting our pan heated up
  2. instead of using oil we’re going to use vegetable stock (you can also use water as well, but water has no flavor)
  3. Add onions
  4. Add some garlic
  5. Stir it
  6. Adding diced potatoes
  7. Put in garbanzo beans
  8. Add the thyme
  9. Add marjoram (you can substitute with some oregano)
  10. Add celery seed
  11. Add turmeric
  12. Grind a few peppercorns in (give it a couple twists)
  13. Add to this our vegetable stock
  14. Chop up broccoli
  15. Add broccoli (reserve some to add to the soup later as a nice garnish)
  16. Cook about 25–30 minutes
  17. Take it and put it in the food processor or a blender
  18. Blend it up
  19. Pour it right in this bowl
  20. Ready to serve
Directions (to make penne with kale, tomatoes, and olives ):
  1. Put some heat into our pan
  2. Add onions
  3. Add olives
  4. Let this cook for a little while
  5. Add our fire-roasted tomatoes (if you couldn’t find fire-roasted tomatoes, could you just use regular chopped tomatoes)
  6. When you go into the store, you won’t be able to find pitted kalamata olives, but you’ll be able to find them whole. What you want to do to remove the pit, is just simply put it on your cutting board and just smash it with the back side of your knife, and the pit will come out
  7. Chop kalamata and just add that to the sauce
  8. Add kale
  9. Stir this and blend it into the sauce, mix it right in
  10. Cook until it’s tender
  11. Cover this up
  12. Add our fire-roasted into the pasta
  13. Sprinkle some nutritional yeast
  14. Ready to serve

Directions (to make dairy-free chocolate mousse):

  1. Take our rice milk and put it into our pot (you could also use soy milk)
  2. Add our chocolate to this so that it can melt
  3. Blend the silken tofu for a while
  4. Add our chocolate and our rice milk to this
  5. Add vanilla
  6. Blend it up a little bit more
  7. Put it in the freezer
  8. Pour this chocolate mouse into a nice goblet
  9. Finish it off with a little soy whip
  10. Ready to serve

Find Your Vegan Recipes
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ