Category Archive: E&S Vegan Bouillon Cubes

Natural Bouillon Cube Recipe
Creamy Tomato Soup with Homemade Cashew Cream

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeFettle Vegan has published this great Creamy Tomato Soup with Homemade Cashew Cream recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

Ingredients:

  • 2 1/2 lbs. tomatoes
  • 6 cloves garlic
  • 2 medium yellow onions
  • 4 T. earth balance or olive oil
  • 1 quart (4 c.) vegetable broth (or water) (try Edward & Sons Veggie Bouillon Cubes)
  • 2 bay leaves
  • 1/2 cup fresh basil, chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup soaked raw cashews
  • 1 cup water

Cashew Cream:

Soak 1 cup cashews in warm water for 1-4 hours. Drain cashews, pour into a blender, and add one cup water. Blend until consistency is creamy and no cashew chunks remain. Set aside.

Tomato Soup:

  • Wash, weigh, and chop tomatoes. Set aside.
  • In a large soup pot, melt butter. Add chopped onions and garlic, and sautee about 8 minutes, until onions are glassy but not carmelized. Add tomatoes and continue to cook until onions and tomatoes are completely softened, about 15-20 minutes.
  • Add vegetable broth, bay leaves, basil, salt and pepper and cook on medium heat for about 30 minutes, until the smell of garlic and basil are wafting through the air. Remove the bay leaves and toss ‘em in the compost. Pour the cashew cream into the pot, and using a regular or immersion blender, blend the soup until creamy, usually about 20 seconds in my vitamix.
  • Serve immediately while warm, or simmer on low heat until ready to serve. Garnish with roasted cherry tomatoes, a drizzle of cashew cream, or fresh basil leaves.
  • Keeps in the fridge for about a week. Makes great leftovers!

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Creamiest Mushroom Soup

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeFettle Vegan has published this great Creamiest Mushroom Soup recipe – may we recommend our Edward & Sons Veggie Bouillon Cubes?

INGREDIENTS:

  • 2 tablespoons oil or butter
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 lb. assorted mushrooms, roughly chopped
  • 1/4 cup (good quality) sherry
  • 3 cups vegetable broth (try Edward & Sons Veggie Bouillon Cubes)
  • 2-3 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 3/4 cup soaked cashews
  • 3/4 cup water

DIRECTIONS:

  • In a medium-sized bowl, soak your raw cashews in warm water while you prepare the soup.
  • In a large cast-iron pan, sauté the garlic, onions, and mushrooms until the butter oil has mostly evaporated and the onions and mushrooms have softened. Add your sherry and let the mixture cook on medium heart, stirring occasionally, until the liquid reduces to about half (about 5 minutes).
  • **Pour in the vegetable broth, salt, pepper, and thyme, and simmer for 15-20 minutes. While soup simmers, blend soaked cashews with water to create a thick cream. Pour into the simmering soup, and remove the soup from heat.
  • Using an immersion or high-speed blender, carefully blend soup to desired consistency. Garnish, serve, and enjoy!

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Chilled Cucumber-Cilantro Soup

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeVegan Miam has published this great Chilled Cucumber-Cilantro Soup recipe using our Edward & Sons Natural Bouillon Cubes:

“Sweltering hot days in Oregon, what you need desperately is a chilled and refreshing soup. We made Mark Bittman’s Asian-Style Cucumber Soup (view here) with some substitutions and it wasn’t vegan. We used tamari and Edward & Sons Not-Chick’n Bouillon to make a gluten-free version. This vegan and gluten-free Chilled Cucumber-Cilantro Soup is filled with loads of beautiful healthy greens you can find at farmers’ market: cucumbers, chili, scallions, arugula, cilantro and mint.”

Chilled Cucumber-Cilantro Soup
Yield: 4 servings

Ingredients

  • 2 medium cucumbers, peeled and halved lengthwise, seeded and sliced thinly using a mandolin
  • ¼ cup tamari
  • 2 tbsp. rice vinegar
  • 1 small Thai chili, stemmed, seeded and minced, or ¼ teaspoon cayenne, or to taste
  • 1 teaspoon agave nectar or maple syrup
  • 3 cups vegan ‘chik’n stock, chilled (Edward & Sons Not-Chick’n Bouillon Cubes)
  • ¼ cup minced scallions, both white and green parts
  • 1 cup chopped arugula
  • 1 cup roughly chopped cilantro
  • 2 tablespoons roughly chopped mint

Method

In a large bowl, combine cucumbers, tamari, rice vinegar, chili, and agave. Refrigerate uncovered for 20 to 30 minutes. Pour stock to the mixture and add the rest of the greens: arugula, cilantro and mint. Taste and adjust seasoning (add more tamari or rice vinegar).

Notes

Adapted from Mark Bittman’s Asian-Style Cucumber Soup recipe in the New York Times.


Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Mediterranean Harissa Stew with Purple Sweet Potato

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeVegan Miam has published this great Mediterranean Harissa Stew with Purple Sweet Potato recipe using our Edward & Sons Natural Bouillon Cubes:

Mediterranean Harissa Stew with Purple Sweet Potato
Yield: 4 to 6 servings

Ingredients

  • 2 tablespoons coconut oil, at room temperature
  • 1 medium sweet onion, peeled and minced
  • 3 garlic cloves, minced
  • 1½ teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons yellow curry powder
  • 1 3-inch cinnamon stick
  • 1½ tablespoons harissa*
  • 2 tablespoons tomato paste
  • 2 medium carrots, peeled and cut into 1/2-inch pieces
  • 1 pound (or 450g) large purple sweet potatoes, peeled and cut into 1/2-inch cubes
  • ¼ teaspoon salt or more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes, fire roasted
  • 4 cups vegan not-chick’n broth (Edward & Sons)
  • 3 to 4 bay leaves
  • ¼ teaspoon saffron threads
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 yellow red bell pepper, seeded and diced
  • 2 cups cooked Israeli cous cous, farro, orzo or freekeh

Garnish

  • Handful of Italian parsley, finely chopped
  • Finely grated lemon zest
  • Extra virgin olive oil

Preparation

  • Heat a wide, heavy skillet or Dutch oven (5½ quart) over medium heat. Melt the coconut oil in the pot. Add onions and sauté until translucent, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in ground cumin, ground coriander, curry powder, cinnamon stick, harissa and tomato paste and sauté for 2 minutes longer.
  • Add the carrots, purple sweet potatoes, salt, black pepper, crushed tomatoes. Cook, stirring, for about a minute, until fragrant, and add the broth and bay leaves. Bring to a simmer, and simmer until the sweet potatoes and carrots have cooked down slightly, about 10 minutes. Reduce heat to low, simmer uncovered, for about 20 minutes. Meanwhile, cook the Israeli cous cous or grains, grate lemon rind; chop parsley.
  • Add the saffron threads and chickpeas to the pot. Reduce to a simmer and cover with a lid. Simmer 10 minutes. Add the yellow bell pepper and cook another 2 minutes.
  • Remove bay leaves and cinnamon stick before serving and add cous cous or your favorite grain. Ladle into bowls and top with chopped parsley (if desired), grated lemon zest and a drizzle of olive oil.

Notes

  • The stew is moderately spicy. For very spicy, use 2 to 2½ tablespoons harissa. For mildly spicy, use 1 tablespoon harissa.
  • Purple Sweet Potato alternative: Any potatoes, squash, pumpkin, turnips, or cauliflower
  • Don’t like chickpeas? Use canned Cannellini, Great Northern and Navy beans if you like, but add them at the same time as the sweet potatoes & carrots and the beans will absorb the flavors of spices while cooking.


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Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

Natural Bouillon Cube Recipe
Orange Tofu

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeVegan Mother Hubbard has published this great Orange Tofu recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

“I know, I know. I posted a grilled, marinated tofu recipe last week and I’m doing it again this week. It’s worth it, though. This is really delish and marinating, then grilling tofu is easy and quick. If your fire is hot, it can be cooked up in just 4-6 minutes. How great is that?”

 Grilled Orange Tofu

  • 1 cup orange juice
  • 1 cup veggie broth (may we recommend our Edward & Sons Veggie Bouillon Cubes)
  • 1/4 cup Braggs or tamari
  • 1/4 cup sliced green onions
  • 1 tbsp minced basil
  • 1 tsp chili sauce or chili paste (check ingredients carefully for fish and shellfish)
  • 1/4 tsp freshly ground black pepper
  • 1-2 lb firm or extra-firm tofu, drained and pressed

Slice the tofu into 1/4-3/8 inch pieces. Whisk all other ingredients together in a medium sized bowl. Place the tofu slices in a large, shallow dish. Pour the marinade over the tofu, cover and refrigerate for at least 2 hours and for up to 2 days.

Grill over a hot fire for several minutes on each side. A grilling basket makes this really easy, because you can flip the tofu, without it breaking apart or falling through the grill grates.

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Butter Bean Spinach Vegetable Soup Stew

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipePink-Vegan has published this great Butter Bean Spinach Vegetable Soup Stew recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

“This is nice and thick….full of veggies and beans !!!  I made this for company we had this weekend and they all liked it…they thought the flavor was REALLY good.  Our company actually called it a stew instead of soup since it was so thick.”

Ingredients:

  • 1 can tomatoes (I used the liquid)
  • 1 onion, chopped
  • 1 Tbsp minced jar garlic
  • 2 to 3 carrots, sliced (I used a can of carrots with the liquid)
  • 2 potatoes, chopped
  • 1 green pepper, chopped
  • 1 10-oz package frozen spinach
  • 2 cans butter beans (lima beans) (I used the liquid)
  • 1 can corn (I used the liquid)
  • 1/2 cup dried pearl barley
  • 1 tsp dried oregano
  • 1 tsp basil
  • 1 tsp celery seed
  • 1 tsp marjoram
  • 1 tsp thyme
  • 1 Tbsp dried parsley
  • 1/2 tsp tarragon
  • 1 bay leaf
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 2 cups water or veggie broth (Try Edward & Sons Veggie Bouillon Cubes)

Directions:
Put everything in a crockpot and cook on low for 10-12 hours.

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Marinara and Tofu Pasta Bake

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeOur friends at Vegan Mother Hubbard have published this great Marinara and Tofu Pasta Bake recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

“I like to spend all day in the kitchen, so I tend to make meals that are long-term commitments. Those two and three hour prep meals haven’t been an option recently. I’m still in the kitchen all day, but it’s to test cookie recipes and take photographs. That means I have been aiming for the quickest meals I can create. The recipe I have for you today takes a long time to bake, but no more than about 15 minutes to put together. You can decrease the baking time, by assembling the dish in the morning, and baking it in the afternoon or evening.”

Marinara and Tofu Pasta Bake

Pasta:

  • 3 cups of your favorite marinara sauce
  • 2 cups small, uncooked whole wheat pasta (bow ties, macaroni, shells, etc)
  • 2 cups corn niblets (or any other veg you want)
  • 2 cups diced tomatoes
  • 1 cup veggie broth (try Edward & Sons Veggie Bouillon Cubes)
  • 12-16 ounce package firm or extra firm tofu, cut into small diced
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp garlic powder or 2 cloves of garlic, minced
  • 1/2 tsp dried basil or 1 tsp minced fresh basil

Topping:

  • 1 1/2 cups panko (try Edward & Sons Organic Panko)
  • 3 tbsp nutritional yeast
  • 3/4 tsp kosher salt
  • 1 1/2 tbsp oil (olive, canola, etc)

Mix all the pasta ingredients in a large bowl. Spread into a large, greased casserole dish. In a smaller bowl, stir together all the all topping ingredients. Sprinkle the topping over the casserole. Cover with foil and bake for 2 hours in a 350 degree oven. Remove the foil and bake an additional 30 minutes. If you want a really crispy topping, add it later during the baking time.

If you’ve made the dish in advance, and refrigerated it overnight or for the day, you can reduce the covered baking time by 20-30 minutes.

Natural Bouillon Cube Recipe
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Republished by EdwardandSons.com

Natural Bouillon Cube Recipe
Minted Moroccan Meatballs with Aromatic Barley

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeOur friends at The Little Foxes have published this great Minted Moroccan Meatballs with Aromatic Barley recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

Minted Moroccan Meatballs with Aromatic Barley

Yields: 28 meatballs, 15 servings of barley
Prep Time: 20 minutes
Cook Time: 35 minutes (depending upon whether you use quick-cook or traditional barley)

Ingredients:

For the Minted Moroccan Meatballs -

  • 12 Baby Bella Mushrooms (aka: Cremini), rinsed
  • 1 cube of vegan bouillon (try Edward & Sons Veggie Bouillon Cubes)
  • 1/2 can of chickpeas
  • 1 tbsp Sriracha
  • 2/3 cup water
  • 1 cup bulgur wheat, ground in to a medium meal
  • 2/3 cups vital wheat gluten
  • 1/3 cup pine nuts, ground in to a coarse meal (I still like lots of in-tact pine nuts peeking out)
  • 1/2 onion, finely diced
  • 2 tbsp fresh parsley, chiffonade
  • 3 tbsp fresh mint, chiffonade
  • 2 tbsp flax seed meal
  • 1 tbsp soy sauce
  • 1/4 tsp cinnamon, to taste
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp liquid smoke
  • 1/2 lemon, juiced
  • 1/2 tbsp black pepper, coarsely ground

For the Aromatic Barley -

  •  8.8 oz barley (I used the entire package of Trader Joe’s 10 Minute Quick Cook Barley, cooked to package instructions)
  • 1 tbsp olive oil, for sauteeing
  • 1 clove garlic, peeled and mashed
  • 1/2 onion, diced
  • 1/3 cup pine nuts
  • 3 tbsp fresh parsley, chiffonade
  • dash of cinnamon, to taste
  • 1/2 lemon, juiced

Assembly:

  • Preheat oven to 400F degrees and prepare two baking sheets with parchment or silpat.
  • In a high-speed blender, combine mushrooms, veggie bouillon cube, chickpeas, Sriracha, and water. Blend until smooth. This should yield about 2 cups of liquid. Set aside.
  • In a large bowl, combine the bulgur, vital wheat gluten, pine nut meal, flaxseed meal, parsley, mint, and finely diced onions.
  • Slowly add remaining meatball ingredients (including spices and lemon juice) and gradually add the 2 cups of mushroom liquid until a sticky dough-like consistency is achieved.
  • Work the ‘dough’ by-hand or with a spatula to further activate the vital wheat gluten (you should see strands forming) and to ensure all ingredients are evenly assimilated.
  • Form the dough in to 1/2 inch balls (or larger, if you like) and place evenly on prepared baking sheets. You may drizzle or spray the meatballs with a little olive oil to encourage more browning during cooking, if you like.
  • Crank the oven up to 425F and bake for 30 minutes.
  • While those are baking, cook your barley according to package instructions.
  • In a separate skillet, sautee your olive oil, garlic, and onions on high until caramelized (about 5 – 7 minutes depending upon your stove’s heat).
  • Once caramelized, add pine nuts and stir consistently to allow for browning and toasting (not burning).
  • Once toasted, remove skillet from heat and set aside.
  • Drain and rinse cooked barley with cold water. Ensure all of the liquid is drained from the barley and put in a large bowl.
  • Add your skillet mixture, lemon juice, fresh parsley, cinnamon, and anything else you’d like to your barley. This could be made EXTRA amazing if you could get your hands on some Zatar, Sumac, or you added dried currants or soaked golden raisins. What what!
  •  Once cooked, remove your meatballs from the oven. They should be firm, browned, and crispy on the outside. For a softer meatball, you can rinse these quickly (like one second) under the tap to lend extra softness (this won’t affect the taste at all).

Natural Bouillon Cube Recipe
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Republished by EdwardandSons.com

 

Natural Bouillon Cube Recipe
Creamy Chilled Farro with Asparagus

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeOur friends at The Little Foxes have published this great Creamy Chilled Farro with Asparagus recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

Creamy Chilled Farro with Asparagus

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 10 – 45 minutes (depending upon whether or not your farro is quick-cook)

Ingredients:

  • 8.8 oz (~ 1 1/2 cups) farro, cooked according to package instructions
  • juice of 1/2 small lemon
  • 1 avocado, ripe
  • 2 tbsp hummus (I like tahini-free or lemon hummus to complement the sauce)
  • 1/2 cup walnuts, raw or roasted (I like roasted for this recipe. It adds depth)
  • 1 clove garlic, minced
  • 1 bunch of asparagus, rinsed and diced in to 1/2 inch pieces
  • 3 tsp soy sauce or Bragg’s Aminos
  • 1 1/2 cup water or vegetable broth (try Edward & Sons Veggie Bouillon Cubes)
  • 6 grinds of Trader Joe’s South African Smoke Seasoning (because I’m an addict, people)
  • 1 tsp olive oil, for sautéing
  • Optional: 1 tsp red pepper flakes (or more, if you like a kick)
  • dash smoked paprika, to taste
  • salt + pepper, to taste
  • basil, chiffonade, for garnish

 Assembly:

  •  Bring water or vegetable broth to boil in large stock pot and cook farro according to instructions. Once cooked, drain in colander and rinse with cold water. Drain again to ensure farro is dry.
  • In a blender, combine peeled avocado, walnuts, hummus, water, soy sauce, chili pepper, smoked paprika, and smoke seasoning. Blend until smooth. Gently add lemon juice until desired tartness is achieved. Add salt and pepper to taste.
  • In a shallow pan, sauté garlic and olive oil, gently folding in the diced asparagus. Sauté until bright green and still firm.
  • In a large bowl, combine the farro with the blended sauce mixture and half of the garlic asparagus. Add more red pepper flakes if you like your food with a kick. Place in refrigerator for 30 minutes to an hour to chill.
  • Once cooled, serve in individual ramekins and top with remaining sautéed asparagus and finely chopped basil, chili pepper, and walnuts. Serve with flatbread and olive oil for dipping. Think spring-like thoughts.

Natural Bouillon Cube Recipe
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Republished by EdwardandSons.com


Natural Bouillon Cube Recipe
Vegan Quiche

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeOur friends at Sugar Coated Vegan have published this great Vegan Quiche recipe- may we recommend our Edward & Sons™ Veggie Bouillon Cubes?

Vegan Quiche

  • 1 Vegan Deep Dish Pie Crust (I used a store-bought one but you can use the recipe below)
  • 1 medium white onion, chopped
  • 5 cloves of garlic
  • 4 small potatoes
  • 1 teaspoon turmeric
  • 1 ½ - 2 cups veggie broth (try Edward & Sons™ Veggie Bouillon Cubes)
  • ¼ - ½ cup flour
  • 2 tablespoons butter (+ two more for mashed potatoes)
  • 1 teaspoon chives
  • ½ teaspoon parsley
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1 tablespoon olive oil
  • 4 cups veggies, chopped (I used broccoli, cauliflower and orange and yellow carrots)
  • 8 asparagus
  • Salt and pepper to taste

Optional

  • 2 tablespoons nutritional yeast

For the crust (I would double it for this recipe and this is the same one I used for the strawberry heart pies)

  •  1 ½ cups flour (I used all WW but I think you should do half and half)
  •  ¾ cup vegan butter, frozen and diced
  •  1 tablespoon sugar
  •  1-3 tablespoons cold water (start with one and use more if needed)
  •  ½ teaspoon salt

Directions

  • Place the flour, sugar, salt and butter in the food processor and process it until the butter becomes pea sized. Add the cold water a tablespoon at a time and pulse until the dough just starts to come together.
  • Remove the dough from the food processor onto a flour surface and shape into a ball, do not over knead the dough. The point is to have pieces of butter in the dough and if you over knead it the butter will start to melt.
  • Refrigerate the dough while you preheat your oven.
  • After you’ve refrigerated your dough, roll it out until it’s large enough to fit in your pie pan and cut off the excess.
  • For a decorative twist, you can use a fork to crimp the edges or use a pie pan with folded edges.

Directions

  • Preheat your oven to 400°F.
  • Chop up your vegetables and set aside.
  • For the asparagus, cut of the ends about an inch and a half and throw them away. Cut in 1 inch chunks until there are about 4 inches of the stalk left because you will be putting some of the chunks in with the rest of the veggies and using the tips as decoration for the quiche.
  • Chop up your potatoes in thick chunks and boil in pot until almost tender. Drain them and put them back in the pot and mash until almost completely mashed. You want your potatoes to still have chunks left and still be too hard to make smooth mashed potatoes. Add a half cup of vegetable broth and simmer until the potatoes are fully cooked. The potatoes should absorb all of the liquid so test the amount of liquid you put because you don’t want watery mashed potatoes. After you’ve finished mashing them set them aside.
  • In a small pan, put a tablespoon of olive oil and 2 tablespoons of vegan butter and cook over a low flame until completely melted then put in the onions, garlic and a pinch of salt and cook until translucent, about 3-5 minutes. When the onions are ready, add in the flour and mix until the flour is cooked. Add in the vegetables, spices and a cup of the vegetable broth and cook on a medium flame until it starts to thicken. Turn it off and add in the mashed potatoes and mix until well combined.
  • Pour the filling into the pie shell and smooth down with a spatula, make sure the filling is well packed inside of the crust. Use your leftover asparagus tips to make a circular design on top of the pie and then drizzle with olive oil.
  • Bake for 25-30 minutes or until the top has set, the asparagus has cooked and the crust has started turning a golden brown.

*Important: Let cool completely or almost completely because otherwise it will turn into a mess if you try to cut into it. Definitely let it cool because I cut into it too early yesterday and it crumbled into itself completely. The next morning I cut it into perfect slices and they didn’t turn into a puddle when warmed in the oven.

Natural Bouillon Cube Recipe
Click here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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