Craving a French-inspired tomato bisque but have no time for crustaceous broth?
Try this one instead: vegan, low FODMAP and SIBO friendly.
Oh, basically a two-step process that will impress your guests and yourself!
Buon appetito
Vegan version of a traditional Italian dish made with liver, yellow onions, bay leaf and white wine. As an alternative to tofu, this is made with a beautiful soy-free, creamy chickpea one. All the flavors of the original Italian dish, without the meat. This one will be on repeat at my house from now on.
The making of the dough is on my Instagram page, as well as the tasting with Catherine and Ben.
This recipe is adapted from my upcoming cook book, Instagram to Table.
This is a rerun of Instagram to Table from April 27th, 2020
Need description from Alice.
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