Because it’s made with vegetable stock, this risotto is pretty light. The cheese added in at the end adds just enough richness and umami to make it interesting.
Raw cashews not only add a creamy texture and a touch of sweetness, they also have the ability to thicken, which means there is no need to make a roux.
The dressing packs a wallop of flavor with smoky toasted sesame oil that adds a marvelous earthy flavor while soy sauce packs in loads of umami.
Sara Conrad subtracts all the meat but none of the flavor in this vegan version of Pho.
Today, two summer soups using carrots and broccoli. And, a story from Harvest Public Media about the new nutrition icon from the USDA, MyPlate.
This creamy soup can stand alone as an entire meal, but it doesn't use milk!