>>>
>>> THIS
>>> THIS IS A NEW DAY NORTHWEST.
NORTHWEST. NOW FROM THE BLUE CROSS STUDIO,
HERE IS MARGARET LARSON.
>>> GOOD MORNING AND WELCOME TO
NEW DAY NORTHWEST.
FIRST UP , WE ARE LEARNING HOW
TO MAKE ROASTED CARROT AND
CASHEW SOUP.
CASHEW SOUP. AUTHOR ARAN GOYOAGA JOINS ME.
THIS RECIPE IS COMING FROM HER
NEW BOOK, "CANNELLE ET
VANILLE."
VANILLE."
VANILLE." I AM SO GLAD YOU ARE BACK.
SPIKE THANK YOU.
>> THE COOK, TELL ME A LITTLE
BIT ABOUT IT.
IT IS ALL GLUTEN-FREE.
>> THAT'S RIGHT.
I HAVE BEEN GLUTEN-FREE FOR 10
YEARS.
YEARS.
YEARS. IT
YEARS. IT GOES THROUGH A DAY, STARTING
WITH BREAKFAST. BAKING TIME,
SIMPLE MEALS.
SIMPLE MEALS. AND MORE EXTENSIVE WEEKEND
GATHERING MEALS AND HOW I SET
THE TABLE AND THEN JUST
DESSERTS.
DESSERTS.
DESSERTS. >> SO WE HAVE SOME DESSERTS
HERE BUT FIRST A MALE.
>> WE ARE MAKING A ROASTED
CARROT AND CASHEW SOUP.
THIS IS A BASE OF COCONUT MILK
OR CASHEW MILK.
>> SOME PEOPLE MIGHT WANT TO
TRY GLUTEN-FREE BUT THEY DON'T
KNOW HOW TO COOK THAT WAY, THIS
COOKBOOK IS PERFECT FOR THAT.
>> EXACTLY.
>> EXACTLY. I FEEL LIKE GLUTEN-FREE IS
PRETTY COMMON THESE DAYS BUT
MANY PEOPLE RELY ON COMMERCIAL
PRODUCTS.
PRODUCTS.
PRODUCTS. BUT ACTUALLY, IT IS SO EASY TO
MAKE AT HOME.
THIS IS SO SIMPLE AND PERFECT
FOR FALL.
FOR FALL.
FOR FALL. YOU CAN MAKE THIS WITH ROASTED
CAULIFLOWER, ROASTED SWEET
POTATOES, ROASTED SQUASH AND
ANY KIND OF VEGETABLE THAT
LENDS ITSELF TO BEING PREPARED
AT A HIGH HEAT.
YOU PUT THIS ON A SHEET PAN IN
THE OVEN FOR 30 MINUTES.
YOU COME BACK AND MIX IT WITH
SOME STOCK AND BLENDED WITH
COCONUT MILK AND THEN, WE, ALL
OF THE VEGGIES THERE WILL GO ON
THE TRADE.
THE TRADE. THESE ARE, THESE ARE REALLY
GOOD CARROTS.
GOOD CARROTS. I SAY TO CUT THEM TWO INCHES
BUT WE ARE GOING TO CUT THEM
SMALLER SO THEY WILL COOK
FASTER.
FASTER.
FASTER. >> SO YOU DON'T HAVE TO TAKE AN
HOUR TO DO THESE AND YOU CAN
LEAVE THE PEEL ON.
>> I GOT THESE AT THE FARMERS
MARKET YESTERDAY AND I KNOW THAT
THE SKIN IS REALLY THIN.
ONCE YOU ROAST IT YOU JUST
REALLY CANNOT TELL THE
DIFFERENCE.
DIFFERENCE. IF THEY WERE MAYBE, IF YOU GET
CARROTS THAT ARE BULK AND
SOMETIMES THE SKIN IS A BIT
THICKER.
THICKER.
THICKER. THEY ARE FINE.
BUT IN THAT CASE, I WOULD PEEL
THOSE.
THOSE.
THOSE. SO, WE ARE GOING TO GET THESE
ON THE TRAY.
AND WE ARE GOING TO ROAST THEM
WITH GARLIC AND SHALLOT.
IF YOU DON'T HAVE SHALIT, YOU
CAN USE ONIONS OR LEAKS.
WE ARE GOING TO USE SOME SPICES
THAT MAYBE SOME PEOPLE ARE NOT
FAMILIAR WITH.
FAMILIAR WITH. THEY ARE SOME OF MY FAVORITE
WARMING SPICES THOUGH.
CORIANDER, WHICH IS NOT THAT
UNUSUAL AND THEN SUMAC.
>> I LOVE SUMAC.
IT IS EASY TO FIND.
JUST GET A BIG BAG OF IT.
>> IT IS SOUR AND IT IS USED A
LOT IN MIDDLE EASTERN COOKING
BUT I THINK YOU CAN ACTUALLY
FIND BUSHES LIKE, SUMAC BUSHES
IN EASTERN WASHINGTON.
I HAD NEVER GONE TO LOOK FOR
THEM MYSELF BUT IT IS THERE.
IT IS OFTEN TIMES USED ON HUMMUS
AS A GARNISH.
>> SO DO YOU PEEL YOUR GARLIC
AND YOUR SHALLOTS?
>> I PEEL THEM BUT I DON'T
REALLY CUT THEM.
MAYBE, IF WE ARE TRYING TO SAVE
SOME TIME.
SOME TIME. >> WE WILL SAVE A LITTLE TIME.
BUT I THINK THIS IS GOOD FOR
NOW.
NOW.
NOW. EXPECT YOU PUT OIL OR ANYTHING
ON THESE?
ON THESE?
ON THESE? >> OLIVE OIL OR YOU CAN USE
COCONUT OIL.
COCONUT OIL. BUT, ANY VEGETABLE OIL WOULD
WORK.
WORK.
WORK. I
WORK. I AM FROM SPAIN AND SO I USE
OLIVE OIL ON EVERYTHING.
AND, FOR THE GARLIC, THAT WHEN
ESCAPED.
ESCAPED.
ESCAPED. FOR THE GARLIC I JUST CRACK IT.
AND THEN THE SKIN JUST COMES
OFF REALLY EASY.
AND THE SAME WITH THE SHALLOTS.
WE STRUGGLE WITH THE SHALLOTS
AS WELL.
AS WELL.
AS WELL. >> I STRUGGLE WITH SHALLOTS AND
I THINK IT IS BECAUSE SOMETIMES
WHEN THEY ARE REALLY FRESH, THE
SKIN IS SO THIN THAT IT IS NOT
AS EASY TO PEEL.
>> IT JUST STICKS AND YOU CAN'T
GET IT OFF OF THERE.
>> MAYBE YOU CAN TEACH US
SOMETHING ABOUT HOW ALL OF THIS
WORKS THEN.
WORKS THEN. >> AND THEN, YOU ARE GOING TO
HELP ME BLEND.
SO WHEN THESE GO IN THE OVEN,
WE ARE GOING TO BLEND SOME
CASHEWS THAT WE HAVE TOASTED
ALREADY WITH COCONUT MILK.
THAT WILL BE THE BASE FOR THE
SOUP INSTEAD OF CREAM.
YOU GET THIS REALLY RICH KIND
OF TEXTURAL DISH.
SPECS YOU DON'T WANT IT
COMPLETELY LIQUEFIED.
COMPLETELY LIQUEFIED. >> EXACTLY.
>> EXACTLY. YOU CAN DO THIS WITH ALMONDS
AND HAZELNUT IS GOOD AS WELL.
>> I LOVE THAT NICE NUTTY TASTE
IN A SOUP.
>> I LOVE USING THIS ALSO AS A
BASE FOR, SAY EXAMPLE, IF YOU
MAKE THIS WITH LESS LIQUID YOU
CAN TURN IT INTO A HUMMUS OR
LIKE A DIP.
IT WOULD BE VERY CREAMY.
>> THAT IS A GOOD IDEA.
>> SO IF YOU ARE LOOKING TO DO A
VEGAN DIP FOR YOUR FRIENDS,
THIS COULD BE REALLY GOOD.
YOU CAN EVEN THROW A CAN OF
CHICKPEAS IN THEIR.
SO THERE IS ALWAYS SO MANY
OPTIONS THAT YOU CAN DO WITH
ROASTED VEGETABLES.
ROASTED VEGETABLES. IF YOU HAVE ROASTED VEGETABLES
FOR DINNER ONE NIGHT YOU CAN
TURN THEM INTO A SOUP THE NEXT
DAY.
DAY.
DAY. >>
DAY. >> WE HAVE JUST A COUPLE OF
MINUTES.
MINUTES.
MINUTES. SHOULD WE PUT THE ROASTED
VEGGIES IN?
VEGGIES IN? >> YES.
>> YES.
>> YES. THE MAGIC OF TELEVISION.
SPECT YOU WANT TO DO THIS?
>> YES.
>> YES.
>> YES. >> FIRST, LET'S BLEND THIS.
WE WILL DO THE CASHEWS WITH THE
COCONUT MILK FIRST.
WE WILL GIVE IT A QUICK PULSE.
>> TELL ME HOW LONG.
>> THAT IS GOOD.
AND THEN WE WILL THROW ALL OF
THESE IN THEIR.
WITH, AND I KNOW THIS IS A
LITTLE, IT PROBABLY DOES NOT
LOOK VERY GOOD ON CAMERA.
>> THAT'S OKAY.
AND SO AGAIN, WE COULD USE
SQUASH OR IF THERE IS SOMETHING
ELSE THAT YOU LIKE.
>> THAT'S RIGHT.
AND THERE IS ENOUGH FLAVOR IN
THE OTHER THINGS TO, I HAVE
GOTTEN INTO THE RICE
CAULIFLOWER LATELY.
CAULIFLOWER LATELY. I REALLY LOVE THAT BECAUSE
THERE IS SO MUCH YOU CAN DO
WHERE IT DOES TASTE A LOT LIKE
RACE.
RACE.
RACE. >>
RACE. >> YES.
>> YES.
>> YES. NOW WE'RE GOING TO ADD A LITTLE
BIT OF STOCK.
SO IT DOES NOT --
>> I WON'T START UP UNTIL YOU
TELL ME.
TELL ME.
TELL ME. IT
IT
IT >>
IT >> IT
IT >> IT MAKES SENSE TO DO IT IN
TWO BATCHES SO IT DOES NOT GO
ALL OVER THE PLACE.
WHICH HAPPENS.
WHICH HAPPENS. ESPECIALLY IF THE INGREDIENTS
ARE HOT.
ARE HOT.
ARE HOT. >> LET ME JUST MAKE SURE I HAD
THE LID ON HERE NICE AND TIGHT.
HOW LONG?
HOW LONG?
HOW LONG? >> UNTIL IT IS BLENDED.
SPECS SO WHAT IF IT IS NOT
GOING AROUND RIGHT?
>> IT PROBABLY NEEDS MORE
LIQUID.
LIQUID.
LIQUID. OR IT'S NOT GOING FAST ENOUGH.
>> I FEEL LIKE I AM FLOODING MY
CAR WITH THAT.
>> IT'S AS EASY AS THAT. AND
THEN YOU WARM IT BACK UP?
>> ACTUALLY, YOU CAN EVEN MAKE
IT THE DAY AHEAD.
ALL SOUPS TASTE BETTER WHEN YOU
MAKE THEM A DAY AHEAD I THINK
AND THEY CAN SIT.
>> I COULD SEE PUTTING A LITTLE
YOGURT ON TOP.
>> ANYTHING.
>> ANYTHING. I JUST GET MORE TOASTED CASHEWS
TO PUT ON TOP.
>> IF YOU HAVE THESE KINDS OF
THINGS IN THAT AND WE ARE OKAY
WITH THEM TO BE GLUTEN AND
VAGUE AND FREE, HUGO, VERY
MUCH.
MUCH.
MUCH. CHECK OUT THE ROASTED CARROT
AND CASHEW SOUP ONLINE.
START COMING UP, MALCOLM
GLADWELL STOPS BY TO TALK
ABOUT HIS NEW BOOK AND