Leek and Potato Soup

Reference:
https://www.simplyhappyfoodie.com/instant-pot-potato-leek-soup/

I feel like leeks are only something fancy, vegans know about.  Turns out, leeks are onions.  Who knew?!

Anyway, my boujie vegan friend made potato and leek soup, and I liked it, so 5 years later...here it goes.

Ingredients
2 Tbsp Olive Oil
3 Tbsp Butter
4-5 large Leeks, about 5-6 cups chopped (cleaned and sliced into half-moon shapes. Cut off the dark green part, trimming to the part where the color is a pale green)
2 cloves Garlic, pressed or minced (garlic powder - out of dried  minced garlic)
2 Tbsp Flour - brown rice flour
5 cups Chicken Broth (or vegetable broth) - 1 32 oz box
1 Bay Leaf
1 tsp Salt
1/4 tsp White Pepper (or black) - used tellicherry lack pepper 20/20 course
1 lb Gold Potatoes, cubed - used about 4 cups cubed
1/8 tsp Nutmeg (optional)
3/4 cup Half and Half - use coconut milk, 1 can 15.5 oz
Garnish - parsley
Added 1 tsp thyme


Instructions

"Press the Sauté button on the Instant Pot. When the display reads 'Hot', add the oil and butter."

Add 1 1oz frozen bag of miripoix

"Add the leeks and stir. Cook until soft, stirring occasionally. It's fine if they brown a little."
--Tip - how to clean and slice leeks --> https://toriavey.com/how-to/how-to-clean-and-slice-leeks/

"Add garlic and cook for about 30 seconds, until fragrant, stirring frequently."

"Sprinkle the flour over the leeks and stir. Cook for a minute to get the raw taste out of the flour.  Used brown rice flour.  Maybe will try Garbanzo bean too.

"Stir in the broth. Be sure to dissolve the flour and scrape the bottom of the pot so you don't get a 'burn' issue." -- For the "broth" I added about 4 cups of broth or a 32 oz box and added 1, 15.5 fl oz can of  coconut milk.

"Add the bay leaf, salt, pepper, and the potatoes, nutmeg. Stir." Added about 4 cups of potatoes.

Manual 10 minutes

Remove bay leaf and puree if desired

Another pizza crust -- with Cassava flour

This was pretty good thickness and doughy texture.  Having only super-thin crust for the last several years, it may take some getting used to.

Reference:
https://40aprons.com/perfect-paleo-pizza/ (note, I am not Paleo)

Pizza Crust
2 teaspoons active dry yeast
1 tablespoon honey
1 1/4 cups warm water

1 1/3 cups cassava flour
2/3 cup almond flour (substituted garbanzo bean flour)
1 cup arrowroot powder (substituted with arrowroot powder)
1 1/2 teaspoons kosher salt
3 eggs
3 teaspoons extra virgin olive oil

Revised Ingredient List

1 cup cassava flour
1 1/3 garbanzo bean flour

1 cup arrowroot powder
1 eggs

1 teaspooon of flax
 

Instructions

Note: I do not own a food processor or whatever fancy machine.  I actually just bought a hand mixer recently.  Lol.

"In a medium bowl, dissolve yeast and honey in warm water. Let stand until super foamy, doubled in size, and very fragrant, about 20 m."

I eat cheese (not milk though), so get whatever toppings you want ready -- mozzarella, parmesan, pizza sauce (Glorioso's on Brady in Milwaukee has the best pizza sauce), and your veggies and meat.  You can just use organic or regular spaghetti sauce in from a jar too.  Metro Market's simple truth sauce is affordable and good.

"Once your yeast has fully bloomed, make the pizza dough. With the dough blade fitted on your food processor, combine almond flour, cassava flour, arrowroot, salt, and olive oil in the food processor bowl. Attach lid and pulse a couple times to combine. Pour in yeast-water mixture and process until smooth and well combined. Add eggs and process until combined, scraping down the sides occasionally, if necessary. Process for 60 seconds to knead dough, then scrape out into large bowl. Let rise in a warm place for 60-90 minutes or until increased in size (It will not double). While dough is rising, prepare any pizza toppings." 

I just used a hand mixer.  I was surprised that it wasn't a ball. It was a bowl, but it did rise and turned out fine.

"Once dough has risen for 60-90 minutes and has increased in size, preheat oven to 500º F and insert a baking sheet upside down on the lowest rack. Divide dough into equal halves. Scrape one half onto a sheet of parchment paper and cover with cassava flour. Pat out into an even circle about 1/2" thick.

I saved half of the bowl of dough for pizza another day.

"Spread half of the tomato sauce on the pizza dough, leaving a thin crust..." Add cheese, pepper, and oregano.  Add other toppings.

"Slide the parchment paper (with the pizza) onto an upside-down baking sheet then carefully slide the parchment paper (with the pizza) onto the preheated upside-down baking sheet in the oven.

Bake for 6-8 minutes or until crust begins to brown. Remove from oven by carefully pulling parchment with pizza onto a cool baking sheet using tongs. Sprinkle with fresh basil leaves randomly over the pizza. Cut into wedges and serve."

*Next time add onion and garlic powder or seasoning to the crust.

Also, maybe I'll try
https://www.ottosnaturals.com/blogs/recipes/gluten-free-pizza-recipe