gluten-free dairy-free sweet potato bacon and miso soup

 

I just pulled from a few different recipes and added my own hot takes, so here's a beautiful bowl of hot flavorful soup for you.

You'll need:

• chopped uncooked bacon
• extra bacon fat, or oil or dairy-free butter
• chopped garlic chives ("nira" in Japanese)
• one onion, chopped
• garlic, minced
• sweet potatoes, peeled and chopped small
• white potatoes, peeled and chopped small
• salt 
• pepper
• water
• white miso paste
• veggie bouillon 
• fresh or dried chopped parsley
• soy milk (or dairy-free milk of choice)

Do this:

Saute chopped bacon, garlic chives, onion, garlic, sweet potatoes, and white potatoes in bacon fat. 

Add water, salt and pepper, bouillon, parsley. After it's simmered a bit and the potatoes are soft, add miso and soy milk. Blitz it all up with a handheld blender if you have one, or a regular blender if you don't.

Serve topped with extra chopped cooked bacon and chopped garlic chives. 

Nice and warming and filling. Mmmmm. Good late-winter/early-spring fare.

gluten-free tofu burgers

 

This was something I pretty much made up tonight, and they were a big hit with rice and miso soup.

You'll need:

• 3 packs hard tofu, squished and drained at least 30 minutes between flat heavy objects
• 2 eggs
• rice flour for binding
• dried parsley
• salt
• pepper
• sesame oil
• nutritional yeast
• 1 sachet veggie bouillon
• garlic powder
• 1 onion, chopped finely and sauteed in oil (I used a red onion)

Do this: 

After your tofu is drained and squished and as dry as possible, put it into a food processor with everything except the onion. 

Whizz it up. 

Stir in the onion then drop by spoonfuls on to a hot oiled griddle. Brown on each side. 

Along with rice and miso soup, I didn't need any extra condiment on these guys. Very very tasty!