It’s time for another Sweet or Savory Challenge! Ricki, from Diet, Dessert and Dogs and Kim from Affairs of Living have concocted another great challenge for all of us. This month, we’ve been charged with creating unique sweet or savory recipes featuring sesame, in all its many forms – sesame oil, sesame paste (tahini), or straight up sesame seeds.
Now, don’t anyone have a heart attack or anything, but I’m actually posting something savory. I know, I know. It doesn’t happen all that often. But, I do eat savory foods. Honest I do. I just don’t photograph them well, and I’m really quite bad about throwing a little of this and a little of that in a pot and never doing it quite the same way twice. It’s hard to post a recipe when you don’t actually follow a recipe, ya know?
But, just for all of you (and Ricki and Kim) I decided to actually try to write down what I did for this family favorite soup. I’m cheating a bit, though. We’ve been making this soup for years – long before I stopped eating gluten or dairy. The recipe originally came from Epicurious. They wrote down most of it for me (hence, the cheating). We’ve morphed it into something quite a bit healthier, and that fits all my dietary needs.
Granted there isn’t a LOT of sesame in this recipe. But, it really isn’t the same without the tahini. The tahini makes it “creamy” and the combination of nutritional yeast, tahini and lemon juice is what gives it that “cheesy” kick. Mmmm….cheesy… and yet, it’s vegan and gluten-free.
Broccoli Red Pepper “Cheddar” Chowder
1 T. coconut oil (eyeball it – anything close is fine)
1 onion, chopped
1 potato, diced
1/2 red pepper, chopped
2 1/4 cups gluten-free veggie broth
1 t. whole mustard seed
1/2 t. ground mustard seed
1 t. ground cumin
1/2 t. salt
A few generous grinds of pepper
1 large clove garlic, minced
1 small head broccoli, cut into bite-size pieces
1/3 cup nutritional yeast
2 T. tahini (sesame paste)
1 T. lemon juice
In a 2 quart kettle, heat the coconut oil over medium heat until melted. Add the onions, red pepper, potato, mustard seed and cumin. Sauté several minutes until onions begin to soften. Add the broth, salt and pepper and garlic. Bring to a simmer. Simmer 5 minutes. Add the broccoli and continue to simmer until potatoes are soft and broccoli is tender. Remove from heat.
Using a stick blender or regular blender, puree the soup. If you so desire, you can scoop out a few pieces of broccoli before you puree it. Or not. No big deal either way. Leave some chunks. This is a chowder, not a cream soup.
Add the nutritional yeast, tahini and lemon juice. Adjust salt and pepper, if needed. Enjoy!
What do you do with sesame? Are you up to the challenge?