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Vegetarian Blue Cheese Soufflé with Non-dairy or Dairy Options

Ingredients:

• 4 tablespoons vegan butter
• 1/4 cup freshly grated Parmesan/vegan Parmesan cheese
• 1/4 cup plus 2 tablespoons all-purpose flour or soy flour
• 1 1/2 cups soy or oat milk
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne
• 6 ounces fresh chopped organic spinach
• 6 oz chopped baby portobello mushrooms
• 8 large free range eggs, separated
• 8 ounces crumbled blue/vegan blue, Roquefort or Gorgonzola cheese
• 1/2 teaspoon cornstarch

Blue Cheese Souffle

Directions:

• Preheat the oven to 400° and brush bunt cake pan with butter.

• In a medium saucepan, melt 4 tablespoons of vegan butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the soy milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Turn off the heat, whisk in the egg yolks, cool slightly. Transfer to a large bowl and stir in the blue cheese, spinach and mushrooms.

• In another large bowl, using an electric mixer, beat the egg whites with the cornstarch at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, gently fold these whipped egg whites into the remaining mixture.

• Spoon the soufflé mixture into pan. Bake until the soufflé is puffy and golden brown, about 20-25 minutes. Serve immediately, as indeed even the best soufflés do flatten as they cool!

Blue Cheese Souffle

Blue Cheese Souffle

Vegetarian Blue Cheese Soufflé with Vegan or Dairy Options

Ingredients
  

  • 4 tablespoons vegan butter
  • 1/4 cup freshly grated Parmesan/vegan Parmesan cheese
  • 1/4 cup plus 2 tablespoons all-purpose flour or soy flour
  • 1 1/2 cups soy or oat milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 6 ounces fresh chopped organic spinach
  • 6 oz chopped baby portobello mushrooms
  • 8 large free range eggs separated
  • 8 ounces crumbled blue/vegan blue Roquefort or Gorgonzola cheese
  • 1/2 teaspoon cornstarch

Instructions
 

  • Preheat the oven to 400° and brush bunt cake pan with butter.
  • In a medium saucepan, melt 4 tablespoons of vegan butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the soy milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Turn off the heat, whisk in the egg yolks, cool slightly. Transfer to a large bowl and stir in the blue cheese, spinach and mushrooms.
  • In another large bowl, using an electric mixer, beat the egg whites with the cornstarch at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, gently fold these whipped egg whites into the remaining mixture.
  • Spoon the soufflé mixture into pan. Bake until the soufflé is puffy and golden brown, about 20-25 minutes. Serve immediately, as indeed even the best soufflés do flatten as they cool!