Guest guest Posted March 18, 2012 Report Share Posted March 18, 2012 GREAT idea to sub the soups, which are full of sodium and other not so good things. You can add a little pureed cauliflower, white beans, rice or almond milk, avacado (which would go nicely with it anyway) cashews, nutritional yeast (makes a nice sauce for thickening) The soups are probably just to give it a creaminess, so some well seasoned lentils, chickpeas or other beans would do the trick just fine-and your boys would be getting extra protein without the bad stuff! I doubt you would need any of the thickening gels if you use beans or cashews as your base. > > I've been reading the flax muffin thread with interest. > > Chia gel > flax seed gel > ground flax > tapioca > > Question: I have a recipe for chicken enchiladas that uses a can of cream of muchroom soup and a can of cream of chicken soup mixed with cooked shredded chicken, salsa, and cheese as the filling. > > I'm looking to replace the soups with something healthy and have been trying to figure out what I can buzz in my VM to sub in. I was going to put pureed beans in, but which, if any of the above thickeners would you recommend? I would love to add some " hidden " veggies also - but it can't be too much or detectible or my crew of 3 teen boys won't eat them! > > Thanks for any ideas you have! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2012 Report Share Posted March 18, 2012 I never use canned soups, I always use a roux. But, I know that probably wouldn't work for the folks with allergies. I'm a pretty traditional cook using classic preps. But thought I'd pipe up that a good well cooked roux (to the proper color) is a thickening method that allows you to make something that not only tastes better than canned soups but allows you to control what's in your final dish. terry On Mar 18, 2012, at 10:28 AM, wrote: > GREAT idea to sub the soups, which are full of sodium and other not so good things. You can add a little pureed cauliflower, white beans, rice or almond milk, avacado (which would go nicely with it anyway) cashews, nutritional yeast (makes a nice sauce for thickening) The soups are probably just to give it a creaminess, so some well seasoned lentils, chickpeas or other beans would do the trick just fine-and your boys would be getting extra protein without the bad stuff! I doubt you would need any of the thickening gels if you use beans or cashews as your base. > > > > > >> >> I've been reading the flax muffin thread with interest. >> >> Chia gel >> flax seed gel >> ground flax >> tapioca >> >> Question: I have a recipe for chicken enchiladas that uses a can of cream of muchroom soup and a can of cream of chicken soup mixed with cooked shredded chicken, salsa, and cheese as the filling. >> >> I'm looking to replace the soups with something healthy and have been trying to figure out what I can buzz in my VM to sub in. I was going to put pureed beans in, but which, if any of the above thickeners would you recommend? I would love to add some " hidden " veggies also - but it can't be too much or detectible or my crew of 3 teen boys won't eat them! >> >> Thanks for any ideas you have! >> > > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2012 Report Share Posted March 19, 2012 So, if you were looking to make a " basic white sauce " with the VM, but without wheat flour or cornstarch, would you VM beans and maybe thin to the consistency you wanted with cashew or almond or rice milk? Then add nutritional yeast and herbs as seasoning? Cheese if you wanted a cheese sauce? Velda On 3/18/2012 7:28 AM, wrote: > GREAT idea to sub the soups, which are full of sodium and other not so good things. You can add a little pureed cauliflower, white beans, rice or almond milk, avacado (which would go nicely with it anyway) cashews, nutritional yeast (makes a nice sauce for thickening) The soups are probably just to give it a creaminess, so some well seasoned lentils, chickpeas or other beans would do the trick just fine-and your boys would be getting extra protein without the bad stuff! I doubt you would need any of the thickening gels if you use beans or cashews as your base. > > > > > >> I've been reading the flax muffin thread with interest. >> >> Chia gel >> flax seed gel >> ground flax >> tapioca >> >> Question: I have a recipe for chicken enchiladas that uses a can of cream of muchroom soup and a can of cream of chicken soup mixed with cooked shredded chicken, salsa, and cheese as the filling. >> >> I'm looking to replace the soups with something healthy and have been trying to figure out what I can buzz in my VM to sub in. I was going to put pureed beans in, but which, if any of the above thickeners would you recommend? I would love to add some " hidden " veggies also - but it can't be too much or detectible or my crew of 3 teen boys won't eat them! >> >> Thanks for any ideas you have! >> > > > > ------------------------------------ > > Please bookmark these pages: > > /links/ > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2012 Report Share Posted March 19, 2012 Arrowroot and instant potatoes can also be used as thickeners for soups and sauces. Tom From: [mailto: ] On Behalf Of Velda Sent: Monday, March 19, 2012 2:04 AM Subject: Re: Re: OT thickening agents So, if you were looking to make a " basic white sauce " with the VM, but without wheat flour or cornstarch, would you VM beans and maybe thin to the consistency you wanted with cashew or almond or rice milk? Then add nutritional yeast and herbs as seasoning? Cheese if you wanted a cheese sauce?VeldaOn 3/18/2012 7:28 AM, wrote:> GREAT idea to sub the soups, which are full of sodium and other not so good things. You can add a little pureed cauliflower, white beans, rice or almond milk, avacado (which would go nicely with it anyway) cashews, nutritional yeast (makes a nice sauce for thickening) The soups are probably just to give it a creaminess, so some well seasoned lentils, chickpeas or other beans would do the trick just fine-and your boys would be getting extra protein without the bad stuff! I doubt you would need any of the thickening gels if you use beans or cashews as your base.>> >>> >> I've been reading the flax muffin thread with interest.>>>> Chia gel>> flax seed gel>> ground flax>> tapioca>>>> Question: I have a recipe for chicken enchiladas that uses a can of cream of muchroom soup and a can of cream of chicken soup mixed with cooked shredded chicken, salsa, and cheese as the filling.>>>> I'm looking to replace the soups with something healthy and have been trying to figure out what I can buzz in my VM to sub in. I was going to put pureed beans in, but which, if any of the above thickeners would you recommend? I would love to add some " hidden " veggies also - but it can't be too much or detectible or my crew of 3 teen boys won't eat them!>>>> Thanks for any ideas you have!>>>>>> ------------------------------------>> Please bookmark these pages:>> /links/> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)>> /links/IMPORTANT__Membership__001327149393/> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2012 Report Share Posted March 19, 2012 I actually use cauliflower for white sauce-I steam it very well, almost to the point of being soggy, so it loses much of its flavor, then buzz it to the desired consistency, adding in sea salt, herbs, cheese, or nutritional yeast as desired. Since it is so well cooked, it has a bland flavor enhanced by what you put in it. I also make a white sauce from tapioca starch and water, depending on what I want the sauce for. > >> I've been reading the flax muffin thread with interest. > >> > >> Chia gel > >> flax seed gel > >> ground flax > >> tapioca > >> > >> Question: I have a recipe for chicken enchiladas that uses a can of cream of muchroom soup and a can of cream of chicken soup mixed with cooked shredded chicken, salsa, and cheese as the filling. > >> > >> I'm looking to replace the soups with something healthy and have been trying to figure out what I can buzz in my VM to sub in. I was going to put pureed beans in, but which, if any of the above thickeners would you recommend? I would love to add some " hidden " veggies also - but it can't be too much or detectible or my crew of 3 teen boys won't eat them! > >> > >> Thanks for any ideas you have! > >> > > > > > > > > ------------------------------------ > > > > Please bookmark these pages: > > > > /links/ > > (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to) > > > > /links/IMPORTANT_VitamixE\ nthusiasts_Membership__001327149393/ > > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2012 Report Share Posted March 19, 2012 Instant potatoes have high levels of sulphites in them though, if that is of concern. > >> I've been reading the flax muffin thread with interest. > >> > >> Chia gel > >> flax seed gel > >> ground flax > >> tapioca > >> > >> Question: I have a recipe for chicken enchiladas that uses a can of cream > of muchroom soup and a can of cream of chicken soup mixed with cooked > shredded chicken, salsa, and cheese as the filling. > >> > >> I'm looking to replace the soups with something healthy and have been > trying to figure out what I can buzz in my VM to sub in. I was going to put > pureed beans in, but which, if any of the above thickeners would you > recommend? I would love to add some " hidden " veggies also - but it can't be > too much or detectible or my crew of 3 teen boys won't eat them! > >> > >> Thanks for any ideas you have! > >> > > > > > > > > ------------------------------------ > > > > Please bookmark these pages: > > > > /links/ > > (this is the Links page where I save the answers to FAQs and Answers, > Recipes, and LOTS of other helpful information - this page is always being > added to) > > > > > /links/IMPORTANT_Vita > mixEnthusiasts_Membership__001327149393/ > > PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you > unsubscribe, you will lose access to the Links page - an Encyclopedia of > Collected Vitamix Wisdom! Go to this link to learn how to stop mail from > coming, but STILL be a member of the group so you can STILL visit the Links > page and read messages online! Quote Link to comment Share on other sites More sharing options...
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