French onion soup

Always made with meat stock, this soup is also delicious without the meat. Just a low-sodium vegetable broth will be perfect!

Instead of regular cow's cheese (Mozzarella or Gruyere), I used a regular nut cheese.  

I got this recipe from Go Dairy Free website. It's originally from The 30-Minute Vegan's Taste of Europe by Mark Reinfeld.  

I adapted the original recipe to my taste lowering the amount of sherry vinegar which I found with very strong flavor.

Ingredients:

• 2 tablespoons olive oil or vegan butter
• 2 large yellow onions, sliced thinly (4 cups)
• ½ teaspoon freshly ground black pepper
• ½ cup sherry vinegar
• 1 tablespoon balsamic vinegar
• 6 cups vegetable stock
• 3 sprigs thyme
• 2 bay leaves
• 5 sprigs flat-leaf parsley
• 1 cup grated vegan mozzarella- or Cheddar-style cheese

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the onions, and pepper, and cook for 5 minutes, stirring constantly. Add the vinegars and cook for 10 minutes, stirring frequently and adding regular amounts of vegetable stock if necessary to prevent sticking.
2. Lower the heat to medium, add the vegetable stock and herbs to the pot, and cook for 15 minutes, stirring occasionally.
3. To serve, remove the bay leaves and thyme sprigs. Pour the soup into oven-safe bowls, add a baguette slices, and sprinkle the top with vegan cheese. Place under the broiler until the cheese melts, about 5 minutes. If you do not have oven-safe bowls, simply top with the cheese before serving.

Serves: 6

Enjoy!

French onion soup

 

French onion soup

Vegan mayonnaise

Finally, after a while trying to make my own veganaise or vegan mayonnaise, I used a recipe from Dimension Vegana website. 

I also found another good site with three options. You can choose the one is better for you.

The aioli can be prepared using this vegan mayonnaise without lemon. Add crushed garlic and work with a mortar and pestle until a smooth paste.

The one I made:

Ingredients:

• 1/4 cup organic soy milk
• 1/2 cup organic canola oil
• 1 TB lemon juice
• a pinch of turmeric (optional for coloring)
• you can add 1/4 tsp salt to your taste 

Directions:

Blend soy milk and canola oil with a hand blender in the cup provided or any tall glass measuring cup. Add the lemon until it gets a good consistency. Add a pinch of turmeric for a light color and keep in the refrigerator for a few days.

Note: Almond milk won't work for this recipe.

If weather is hot it is more difficult for veganaise curdle thoroughly. Cool ingredients before proceeding.

Enjoy!

Vegan Mayonnaise

Vegan Mayonnaise with a pinch of turmeric