We have found that an easy way to reduce the amount of oil we consume is by sautéing with water or vegetable broth instead. And, as usual, instead of sauteing with oil, we used water. Our son, Mark, was home from college this past weekend, so I added a can of diced tomatoes to the soup to make it go farther. We sprinkled on our own homemade vegan “parmesan” topping– click here for recipe. Our modifications to make this vegan included simply omitting the parmesan cheese.
Saturday we prepared the Butternut Squash & Kale Minestrone with Horseradish Gremolata and Toast. Marc and I each had a plate for dinner, I had a bowl the next day for lunch, and our son took a tupperware container of it back to Ann Arbor for our daughter. The recipe was meant to serve 2 people, but we actually had 4 servings from it.
(To read about how we saute with water, click here). The adjustments we made were we sautéed with water instead of oil and we omitted the eggs. In fact, one of our favorite things about Blue Apron is that it encourages us to try new ingredients. It included a green we never tried before: yu choy. Here is the Shiro Miso Soba Noodles dish that we prepared. All the ingredients arrived unharmed and they remained fresh until we used them–which was within 5 days. Last week we received a complimentary package from Blue Apron–and we loved it! The nicely packed package contained the ingredients to prepare 3 meals: Shiro Miso Soba Noodles, Butternut Squash & Kale Minestrone, and Roasted Cauliflower Steaks with Einkorn and Crispy Sage.
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