關於 vegan soft serve ，我們在網路上蒐集到這些相關的討論、資訊與評價

#cheatday 🍰☕️🍦🍨
Refined yet cozy, The Peninsula Boutique & Café is the perfect destination to unwind and enjoy barista-crafted coffees with latte art, Afternoon Indulgence tea sets (presented in iconic porcelain Peninsula page hat and Peninsula page bears), creamy parfait using Hokkaido milk soft serve or vegan ice-cream, delectable pastries & savouries, and premium handmade 3D-printed chocolates. With café dining, lifestyle gifts and Assouline bookstore under one roof, The Peninsula Boutique & Café opens its door on May 28.

#ADestinationToSavour #ThePeninsulaBoutiqueAndCafe @ThePeninsulaBoutique
@rosemarysih #johnfungmagic #lifestyle

The Peninsula Boutique & Café is going to open its door on May 28, thanks for having us to take the lead and taste the Afternoon Indulgence tea set ☕️ with delectable pastries & savouries 🍰, creamy parfait using Hokkaido milk soft serve or vegan ice-cream 🍨 and premium handmade 3D-printed chocolates 🍫 !! Definitely a perfect place to spend some quality moments with the important ones!! 💖

The Peninsula Boutique
The Peninsula Hong Kong
Pianistcw
#ADestinationToSavour #ThePeninsulaBoutiqueAndCafe #ThePeninsulaHongKong #MaggieChang #CatherineWong #瑪姬 #黃子芳

Wednesday Brunch? Here’s the “NUTTY ACAI BOWL” I love!

Mix of vegan brownie, soft-serve acai, coconut, flamed banana, house-made cashew nut butter, and granola! I can literally have THIS every morning!

🤎 #JoeEAT | Pimp My Salad Bangkok

Hello friends! Today we're going to share with you how to make a classic French creamy mushroom soup. (Soupe Aux Champignons)

French mushroom soup is a simple and easy recipe that you can make everyday or on a weeknight. This easy homemade mushroom soup is so comforting, it's hearty, rich and earthy, and it's quite versatile. You can also make it vegan by using vegetable broth, and use coconut milk instead of heavy cream. This recipe just keeps it simple and gluten-free. This will definitely become a go-to recipe! It’s a perfect soup for a chilly fall day. Hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/f-AMOarrAGY
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How to make Classic French Mushroom Soup Recipe
Soupe Aux Champignons Recipe

☞ Yield: 3-4 bowls

✎ Ingredients
☞ For broth
half onion
fresh thyme  2 bunches
fresh parsley 1 bunch
bay leaf 1
carrot 1
celery 1 stalk
black peppercorn Q.S.
water 500ml

☞ For mushroom soup
mushroom 270g, remove the stem, net weight is about 250g
olive oil 15g
unsalted butter 15g
half onion
whipping cream 120g
salt Q.S.
a knob of butter for pureeing

✎ Instructions
☞ For the broth
1. The best way to clean mushrooms is to not wash them, but if they are dirty, you can wash them gently one by one and immediately pat dry with paper towels, don't keep them in water too long.
2. You can cut off the stem or remove the stem by fingers, but don't throw it away, use them to make broth. Place the mushrooms caps on the cutting board and slice them. Set aside.
3. Peel the carrot and trim off the top, cut carrot and celery into a few big pieces.
4. Trim the ends of the onion, cut in half, peel off skin both halves and discard the skin. One halve cuts into big pieces for broth. Another halve chops into small pieces for frying with mushroom slices.
5. Throw onions, carrots, celery, peppercorns and herbs in a pot. Cover with 500ml of water, set the pot over medium high heat and bring it to a boil, then turn the heat down to low heat and cook for 30 minutes. The cooking time depends on how much stock you make.
6. Remove the pot from the stove, and set a strainer over a bowl, pour the stock through, pressing on the solids to extract any extra liquid and discard the vegetables.

☞ For the mushroom soup
1. Cook onions in olive oil and butter in a soup pot over medium high heat, then reduce heat to low and cover to cook for 8 minutes until soft but not browning.
2. Add the mushroom slices and salt, stir evenly, cover with lid and cook for 10 minutes until liquid from mushrooms has mostly evaporated.
3. Pour the vegetable broth and whipping cream and stir constantly, keep the heat on low and cover to cook for 30 minutes.
4. Transfer 3/4 soup to a blender and puree until smooth, creamy and thick.
5. Return soup to pot and stir well. Season with salt and black pepper if needed, and serve in bowls, garnish with mushroom slices or drizzle a few drops of olive oil. Enjoy!

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#FrenchCuisine
#MushroomSoup
#ComfyFood
#easyRecipes

Dango Jiru or Dago Jiru is a Traditional dumpling soup from many prefectures in Japan. Depending on prefecture, it is called differently. For instance in Ōita it is called Dango Jiru and in Kumamoto it is called Dago Jiru, etc... The shape of dumplings differs from house to house. Some people take time to stretch out the dumplings into long Udon-like noodle shape. Some people make it into flat round shape. Some people just tear it into the soup. Moreover, some people put chicken and vegetables. Most people use Taro potato, Daikon radish, and Gobo (burdock root) but they are not a must. Please take it easy and try it out in the way you like!

Fun to make with kids as well 😉

FYI: You can use any Dashi product. I used this one.
RIKEN Kombu Dashi Powder (リケン 素材力だし こんぶだし)
https://amzn.to/31o8bx8

More Miso Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlS72KCwJtzEt18L9i15ghq

More Vegan/Vegetarian Recipes:
https://www.youtube.com/playlist?list=PL48C66C28F219193C

More Soup Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NnOPSQEOn6cPqlF-ayyobJo

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How to Make Dango Jiru (Dumpling Miso Soup) Vegan Recipe

Difficulty: Easy
Time: 30min
Number of servings: 2~3

Ingredients
1 US cup (120g) all purpose flour
1/4 tsp. salt
1/4 US cup (60ml) water
200g (7oz.) potato (taro potato)
50g (1.7oz.) carrot
50g (1.7oz.) Shiitake mushrooms
2.5 US cup (600ml) water
5g (1&2/3tsp.) Dashi powder *I recommend RIKEN Kombu Dashi Powder https://amzn.to/31o8bx8
2 tbsp. Awase Miso
chopped green onions

Directions:
1. Let's make Dango first. Put flour and salt in a bowl. Add water little by little then mix well. Make a bite-size Dango (small flat round dumplings) then cover with damp cloth and rest while cutting vegetables.
2. Quarter slice potato. Half slice carrot. Remove the stems and slice Shiitake mushrooms.
3. In a large pot, put water and Dashi. Add vegetables and cook on medium for about 7 minutes until soft.
4. Add Dango and cook on medium for about 5 minutes until cooked through.
5. Stop the heat and add Miso (dilute with cooking liquid). Then cook for a few seconds (do not boil over) until hot.
6. Serve in a bowl and garnish with chopped green onions.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/09/DangoJiru.html
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Music by
YouTube Audio Library

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Hello friends! Today we're going to show you how to make Spanish classic chilled soup for summer: Gazpacho(and yes, it's vegan ❤️ ).

Gazpacho is one of the best known Spanish dishes. It originates from the South of Spain, the Andalusia area. In there, most gazpacho recipes include stale bread, tomato, cucumbers, onion, green bell pepper, garlic, olive oil, sherry vinegar, water, and salt. Especially during hot summer days, cold gazpacho is ideally to enjoy as an appetizer.

Today, gazpacho has different varieties. But in this video, we wanna show you the most popular and classic tomato based version. Served cold and enjoy with homemade croutons, it’s so good in summer. Enjoy. :)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/6H_O_7YF8Z4
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How to make Spanish Gazpacho Soup,
Spanish Gazpacho cold Soup Recipe

☞ Yield: 4~5 servings, 150ml/cup

✎ Ingredients
beef tomatoes & cherry tomatoes 420g
cucumber 75g
green bell pepper, 35g
red bell pepper, 35g
red onion 20g
garlic 2g
old bread 2 slices (22g)
olive oil 12g (1.5 tbsp)
sherry vinegar 12g (1tbsp, vinagre de Jerez)
salt Q.S.
a pinch of black pepper
homemade croutons Q.S.

Instructions
1. Cut the baguette slices into small pieces. Set aside.
2. Slice off the stem-end of the green bell pepper, remove the ribs, veins and seeds away, then cut into small pieces. Repeat the process for red bell pepper.
3. Cut the onion into thin slices.
4. Cut off the root end, and peel the skin from the clove. Slice the clove into thin pieces.
5. Cut off the stems of cucumber, then peel the skin and slice into a platter.
6. Cut the tomato in half, and remove the stem and core. Cut the tomato into small wedges.
7. Place the tomatoes, peppers, onion, garlic into a food processor or blender, blend until very smooth.
8. Add baguette bread and
soak completely with vegetable puree until soft. Season with salt and black pepper, drizzle olive oil as you like, and add the sherry vinegar. Cover the lid and blend until well combined.
9. Taste and adjust the seasoning as necessary. 10. Strain the mixture through a strainer, pushing all the liquid through with a spatula and discard the solids. Chill until very cold for hours or overnight.
11. Cut the baguette in half, then cut in half lengthwise and slice into bite-size. Set aside.
12. Mince garlic. Combine olive oil and minced garlic, and then drizzle (the bread) with oil evenly.
13. Place the breads onto a baking sheet. Season with black pepper and Parmesan. If you like, you can season with salt.
14. Preheat oven to 170C, bake for 12-14 mins or golden brown.
15. Remove the croutons from oven, let cool.
16. To serve, pour gazpacho into a cup or a bowl, put some ice cubes, garnish with tomatoes, chopped cucumber, homemade croutons and  a drizzle of olive oil.

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#vegan
#gazpacho
#easyRecipes