How to make Fiddleheads' Roasted Red Pepper and Tomato Bisque
It's probably been a long time since anyone seriously believed there isn't a whole galaxy of delicious vegetarian and vegan cuisine. Sure, some committed carnivores continue to get a few laughs from the ol' "Gee, I wish I had some more carrot jerky!" comedy. Understood.
But, though I love all sorts of meat and fowl and seafood, I'm also married to a committed vegetarian who happens to be a great cook. And I have become someone who enjoys the possibilities of Veg-ness — not only in our own kitchen but out in the world.
In that context, we've been delighted that the Fiddleheads Food Co-Op Kitchen continues to expand its menu and services. They make tasty dishes in-house daily, with fresh ingredients and a wide array of vegan, gluten free, dairy-free and vegetarian options for every dietary need or whim.
This week, Fiddleheads chef Amy Lynn shares a fantastic recipe for a vegan and gluten-free Roasted Red Pepper and Tomato Bisque.
— Rick Koster
Ingredients
1 tablespoon coconut oil
3/4 cup diced yellow onion
6 ounces tomato paste
1-1/2 cups vegetable stock
Three 14-1/2 ounce cans of diced fire-roasted tomatoes in juice
4 ounces of roasted red peppers (homemade or from a jar)
2 ounces dry sundried tomatoes
1/4 teaspoons crushed red pepper flakes (or more to taste)
1 tablespoon fresh garlic
2 teaspoons sea salt
1 teaspoon black pepper
2 teasponon dried basil
1 tablespoon paprika
1 tablespoon brown sugar
Two 15-ounce cans of full-fat coconut milk
Directions
Heat coconut oil in a pot over medium heat.
Add onions and sautee until softened. Then add garlic, basil and paprika.
Add all of the remaining ingredients except for the coconut milk. Bring to a boil, then reduce to a simmer.
Simmer, stirring often, until tomatoes are soft.
Stir in coconut milk and cook on medium-low for an additional 5-10 minutes until heated through.
Remove from heat and puree until completely smooth using an immersion blender (or blend in batches in a regular blender).
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