Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for vegetarian foodie recipes here.
This week’s recipe is provided by Amie Valpone, a Manhattan-based personal chef, culinary nutritionist, professional recipe developer, food photographer and blogger at The Healthy Apple, specializing in simple, gluten-free, clean recipes for the home cook. Be sure to connect with her on Instagram at @thehealthyapple
Cream of Carrot Soup with Almond Croutons (serves 4)
- 2 1/2 pounds carrots, peeled and chopped
- 2 slices whole grain bread*
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons sliced almonds
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon finely chopped fresh tarragon
- 1/2 teaspoon finely chopped fresh sage
- 1/2 teaspoon sea salt, separated
- 1/2 teaspoon freshly ground black pepper, separated
- Preheat oven to 350˚ F.
- In a large pot, cover carrots with cold water and season with sea salt and pepper.
- Cover and bring to a boil, then bring to low-heat and simmer for 25 minutes or until the carrots are tender.
- Remove from heat and allow to cool.
- Reserve 1 cup of the cooking water.
- Slice bread into 1/4 inch cubes to make croutons.
- Add cubed bread to a large mixing bowl with olive oil and sliced almonds. Gently toss to combine.
- Place croutons onto a baking sheet and bake in the oven for 15-20 minutes or until golden brown and crunchy.
- Transfer the carrots and 1 cup of cooking water to a blender; pulse until smooth.
- Add almond milk, tarragon, sage and sea salt and pepper; puree soup until well combined.
- Transfer soup to four serving bowls.
- Serve warm topped with almond croutons.
*Recipe can be made gluten-free by using gluten-free bread.
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley is the curator of the new online magazine, The Vegetarian Aficionado. Being a vegetarian is a lifestyle. With a focus on plant-based seasonal and local fare, vegetarianism is a harmonic balance between your mind, body and soul that gives rise to an appetite for life. Connect with her on Twitter at @vegaficionado or Instagram at vegetarianaficionado