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I have written in the past about visiting one of our favorite restaurants named Picikty Place located in Mason, New Hampshire. If you subscribe to their email, they will occasionally share one of their home run recipes – usually a soup.

I have been working on two dishes that I am excited about but which are not quite ready to share. In their absence, I bring to you a recipe that Pickity sent my way. I made a few tweaks to make it vegan. Both recipes are listed below.
Enjoy!

My notes on this dish:
For the most part, I tripled the ingredients so it could be eaten for a couple of  nights in a row.
I doubled the celery because our commercially available celery tends to be large in size. Six stalks were more than enough, no tripling needed.
Pickity Place used chicken stock. To keep it vegan, I used veggie broth.
Side note: What is the difference between chicken stock and chicken broth? Stock uses bones.
I added roasted red peppers. They were not included in Pickity’s recipe and I don’t think they are typically used in this type of dish. But, we love roasted peppers and they added another layer of flavor.
I put the apples right into the pot for cooking in lieu of a topping.
I added a fair amount of salt in the end.  Salt brings out the flavor in food.
Use a non-stick frying pan to toast coconut. Keep a close eye on the coconut and stir often as it will quickly burn.
I made more rice on day two because we wanted to make the soup more hearty. We scooped the extra rice into our bowls and then topped it with the soup and coconut.
My adapted recipe serves 8-10.

 

PICKITY PLACE’S  MULLIGATAWNY SOUP

1/2 c. diced spanish onion
3 stalks celery diced
1 c. carrot diced
1/4 c. butter (unsalted)
1 1/2 T. all purpose flour
1 1/2 t. curry powder
4 c. chicken stock
8 oz. coconut milk
1 granny smith apple peeled, cored, diced
1/4 c. white rice
1 pinch thyme
1 c. toasted coconut

Saute onions, celery, carrot, and butter in a large sauce pot on low until onions are opaque (about five minutes). Add flour and curry and stir ingredients and cook for 2 minutes. Add chicken stock, coconut milk and mix well, bring to a boil. Simmer for 20 minutes.
Add rice and thyme. Simmer for 20 minutes or until rice is done. When serving top with diced apples and toasted coconut.

 

MULLIGATAWNY – VEGAN STYLE

3/4 c. diced spanish onion
6 stalks celery diced
3 c. carrot diced
no butter, veggie broth as needed to keep veggies from burning
4 1/2 T. all purpose flour
4 1/2 t. curry powder
12 c. veggie broth
27 oz. coconut milk, ( I used Goya/two 13.5 oz cans)
2 granny smith apple peeled, cored, diced
3/4 c. brown basmati rice
2-3 roasted red peppers
1 pinch thyme
sea salt, to your liking
toasted coconut

Saute onions, celery, and carrot in a large sauce pot on low until onions are opaque (about five minutes). Add flour and curry and stir ingredients and cook for 2 minutes. Add veggie broth and coconut milk and mix well, bring to a boil. Simmer for 20 minutes.

Add apples, rice, roasted red peppers and thyme. Simmer for 20 minutes or until rice is done. Add salt as needed. When serving top with toasted coconut.

Let’s give some good PR to restaurants that serve vegan and vegetarian dishes. Do you have a favorite(s)? Please share…

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