Saturday, October 25, 2014

Vegan French Onion Soup with Coconut Milk Mozzarella Cheese

French Onion Soup with Coconut Milk Mozzarella Cheese
(adapted and veganzied version of this recipe)
(4 to 6 servings)

Coconut Milk Mozzarella 

1 cup full fat canned coconut milk
1 clove garlic
1 fresh thyme sprig
2 teaspoons agar agar (powder or flakes)
1/2 teaspoon salt
1 teaspoon lemon juice
1 tablespoon tapioca starch
1 teaspoon corn starch

In a small saucepan over medium low heat, bring the coconut milk to a simmer. Peel and smash the garlic clove. Place the garlic clove and thyme sprig in the coconut milk and let steep for 5 to 10 minutes. Remove garlic clove and  thyme sprig, discard. Add agar agar, whisking constantly, and cook for 5 minutes. Add salt, lemon juice, tapioca starch and corn starch. Continue whisking over medium low heat for another 3 minutes. Pour mixture into a well oil container of your choice, keeping in mind if you want your cheese to be in a certain shape. Refrigerate for at least 1 hour or until firm. For the soup, thinly slice the mozzarella.

French Onion Soup
1/2 cup Earth Balance
4 large onions, sliced
2 cloves garlic, chopped
2 bay leaves
2 fresh thyme sprigs
1/2 teaspoon freshly grated pepper
1 cup red wine
3 rounded tablespoons all-purpose flour
2 quarts vegetable broth
1 loaf of vegan sour dough bread, sliced and toasted

Melt the Earth Balance in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and black pepper.Cook until the onions are soft and very caramelized, between 15 and 20 minutes. Add the red wine. Bring to a boil, reduce the heat, and simmer until the wine has evaporated. Remove the bay leaves and thyme sprigs. Sprinkle the flour over the onions and stir. Cook for another 5 to 10 minutes to cook out the raw flour taste. Add the vegetable broth and return to a simmer. Cook for 10 minutes. Season to taste with salt and pepper.

 To assemble, divide french onion soup among however many dishes you are using. Top each soup with 1 or 2 pieces of toasted sour dough and enough mozzarella cheese to cover the bread. Broil anywhere from 5 to 15 minutes (depending on oven), until the cheese is melted and lightly browned. Soup and dish will be hot so be careful! 

1 comment:

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