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Sweet Potato-Chipotle Bisque: It's Bis-QUICK!

Posted Feb 16 2011 3:38pm
OK, so with the ways that I sometimes talk about meat (especially that gosh darn delicious pork belly )...or even the flavor that they leave behind on hamburger buns ...y'all know I have questioned how I ever made it as a vegetarian .

And although cheese has never been a weakness for me (especially when it comes to pizza---more toppings! more sauce!), certainly my obsession with (and stockpiling of ) yogurt prevents me from ever being vegan. [Nor fully following the Paleo diet...but that's another story for another day.]

But I do love tofu, and have recently been quite fixated on figuring out different ways to use it in creating more vegan-friendly recipes [my roommate is a lapsed vegan---she's trying really hard to stay that way around us and our eggs and baking (no, I didn't meant to say bacon)--and it is very sad when I cannot offer her my delicious meaty creations ]. I've been especially interested in the silken or soft tofu, of which I had long been afraid.
The creation of tofu "pudding" just led me down the winding road of what else can I do with this?
I'd already made a homemade pes-tofu "soy"-ce [hehehe] with the stuff... ...but I knew it was time* to become a soup-erstar...or in this case, a bisque-et. (Yeah, I know...that makes no sense, as superstar and biscuit have nothing in the world to do with each other. Whatever.)

*It's also time to get fancier storage and serving containers.


But I needed some inspiration...and then I realized: it's about time the vegans got into The Smart Kitchen's Sweet Potato Month Celebration ! So, taking a cue from my Holiday Hummus , featuring these bad boys of canned heat--- --I have created Vegan Sweet Potato-Chipotle Bisque! And it couldn't be easier. You'll need a food processor (or a blender, immersion or otherwise), and not much else.
For about 2 small servings (I could have eaten this whole thing though...so really, it's just one), put 1 cup roasted, mashed sweet potato, 1/4 block of silken tofu, 1/3 cup quickly sauted onion... ...and 1 chipotle pepper, with its sauce. Don't feel like you are wasting the whole can...they last for-ev-uh as long as you store them in something NOT associated with the poisonous metallic contents of the can they came in...perhaps The Smart Kitchen's favorite storage vessel: a jar? Time to blend! Do NOT drain the tofu, as you'll want to go ahead and add most of the water from the package to the mix, helping it to thin out.
Keep adding water or almond/soy milk until it is the consistency you like.
[For me...superthick is SOUP-er awesome.]
Also, I love cilantro...
...and I would totally recommend throwing in a small handful of that (about 1 1/2 tablespoons...but no worries about chopping or pulling off the stems).
Wheeeeeeeee! Now, I'm going to be honest with you, this is just as tasty cold as it is warmed up...so you can pretty much stop right there.
I ate it warm, I ate it cold...and I ate it like a dip for veggies when it thickened up drastically in the fridge. Today I thinned it out by adding some soy milk and that worked like a (lucky) charm.

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Vegan Sweet Potato-Chipotle Bisque
(Served One)
1 cup mashed roasted sweet potato
1 chipotle pepper in adobo sauce
1/4 block silken or soft tofu + the water from the package
1-2 tablespoons fresh cilantro
water, almond milk, or soy milk (as needed)

1. Combine all ingredients in a food processor or blender.
2. Process/blend until smooth, adding water or non-dairy milk until consistency is as desired.
3. Serve hot or cold.*

*Like Katy Perry's lov-uh.

(As I alluded to above, this will thicken up a LOT in the fridge. If you are saving it, plan to thin it out with non-dairy milk or water before reheating...or just use it as dip or very thick salad dressing...or as a spicy sweet potato pudding?)
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