Broccoli and Potato Soup

Broccoli and Potato Soup
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


This is a very hearty soup that has just the right amount of flavour. 
Ingredients
3 tablespoons of olive oil
2 leeks (just the white part), very finely chopped
2 cloves of garlic, peeled and chopped
6 cups of vegetable stock (or chicken stock)
2 large Yukon Gold potatoes, peeled and cut into cubes
1 head of broccoli, stems peeled and cut into chunks, florets set aside
Sea salt and pepper
1/4 tsp nutmeg


Method
Place a medium pot on medium heat. Add the olive oil. When hot, add the leeks and saute for 3-4 minutes. Add the garlic and continue to saute for one minute. Add the soup stock, potatoes and and broccoli stem cubes. Simmer until the potatoes and broccoli are just tender. Add the florets and simmer a little longer until they are just tender. Use an immersion blender to puree the soup (either leaving chunks or until smooth - your preference). Serve immediately (hot).


This soup can be made ahead and reheated.
Serves 6 as a starter

Short Bread

Short Bread
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


This recipe is a little more particular than most of my others. The difference between just enough dairy-free spread and too much turns shortbread into cookies (they spread on the pan). The good news is that both results are delicious. Oh, and be sure to use a good quality dairy-free spread made with quality oils and not too much water. You will need the oil to retain the shape of the shortbread. When made properly, it should not spread out on the pan at all, just dry to melt-in-your-mouth goodness.

Ingredients
½ cup arrowroot flour/starch
½ cup icing sugar (corn and gluten-free)
½ cup sweet rice flour (or regular rice flour)
½ cup potato starch (NOT potato flour)
½ cup Earth Balance Margarine/spread (NOT whipped) – you may need a little more*

Method
Sift the arrowroot flour, icing sugar, rice flour, and potato starch together. If they do not completely combine, use a wire whisk to finish the job.

Add the Earth Balance margarine and cut it into the flour (using a pastry cutter or fork) until the dough is crumbly. Test the dough to see if it will hold/squish together to form a ball. *If it is still too crumbly, cut in another tablespoon of margarine (repeat up to 3 tablespoons). The dough should hold together well, but NOT be too soft (This will cause the cookies to spread during baking). Once it holds together well, use your hands to knead the dough a few times and form a solid, heavy ball. Split the dough into two halves and form two 8 inch long square logs or rolls. Wrap these in cling wrap and thoroughly chill the dough (at least one hour or overnight).

Preheat the oven to 300 degrees F. Cover a baking sheet with baking parchment. Slice the dough in ¼ to ½ inch slices and place them on the baking sheet. If the dough was made correctly, it will not spread. Decorate with sprinkles if desired. Bake for 25 minutes or until completely dry (they may brown slightly on the edges, but this is not necessary). Cool and enjoy!

Makes about 2 dozen

Mock Buckeyes - No Bake!

Mock Buckeyes - No Bake!
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free


Ingredients
3 tbsp Earth Balance Margarine/spread (NOT whipped)

1 cup icing sugar (we use corn-free from the cookbook)
½ tsp sea salt
½ cup almond butter* (roasted tastes a bit better)
1/3 of a large bar (300 gm) gluten and dairy-free dark chocolate bar (72% preferred)

If you use raw almond butter, you may need to add a little more oil (sunflower, almond, olive etc) to ensure the center mixture stays together.

Method
Cut butter (using a pastry cutter or fork) into the icing sugar until crumbly. Sprinkle with the salt and mix again. Add the almond butter and mix until well combined. Knead a few times with your hands to ensure it is well mixed and it forms a ball. Cover with cling wrap and refrigerate one hour or until you can form small balls (1/2 inch or 1 inch) easily. Roll the balls in your hands and place them in a covered bowl. Chill the balls for another hour or overnight.

Cover a baking sheet with wax paper. Melt the chocolate over boiling water, or gently in the microwave (be careful not to burn it). Dip the cold balls into the warm chocolate (roll them around to complete coat them and place them on the wax paper to dry. If the balls are very cold they will dry quickly, otherwise place them in a cool area.

Makes about 2 dozen or more (depends on how small you make them).