Macro-biotic Vichycoise

Last Updated on Sunday, 17 October 2010 01:18 Written by Flax Sunday, 25 July 2010 12:58

My French husband is always happy when I make his native food. It can be a little bit challenging make a french dish without butter or cream but we try. In this recipe I substitute the butter with olive oil, the cream with soy milk (ok, it’s not exactly the same thing) and here’s another trick that I use. When a soup calls for a potato, which is basically intended to add body to the soup, amaranth or millet work just as well.

Are you asking, “Why do you need to substitute? What’s wrong with the potato?”

Well, there’s nothing wrong with the potato. However, first of all, potatoes are grown underground and they therefore absorb high levels of insecticide and pesticides, so if you do use them, try to use only organic potatoes. Secondly, potatoes are a nightshade vegetable. That means that anyone with a skin condition, asthma, arthritis or rheumatism should not be eating any potatoes. Thirdly, potatoes are one of the most consumed foods, that means when you have an alternative to potatoes you should use it.

Amaranth is one of the healthiest foods in the world. It is definitely on the top ten if not the top three foods on my list. It is a whole grain and supplies you with all your nutrients.


6 leeks, well washed to remove the sand and dirt and sliced into 1 inch rounds
1/2 cup amaranth
2 liters water
2 cups soy milk
olive oil
salt, pepper

Sautee the leeks in the olive oil until they are soft. Add the water and bring to a boil. Add the remaining ingredients. Simmer for 30 minutes. Puree.

Traditionally, vichycoise is served cold. In our house we eat it both hot and cold. To serve it cold, chill in the refrigerator for 2-3 hours before serving.

Garnish with croutons or chives.


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