After posting that fantastically delicious but sinfully fattening recipe for creamy leeks this past weekend, I decided to try to create a healthier version. It was… better than the original. Of course, my tastes have changed since I last had creamy leeks (I very very rarely eat dairy now), but this new version is absolutely a keeper. And it’s vegan.
1 really big leek
2 teaspoons olive oil
salt & pepper, to taste
1 teaspoon curry powder
3/4 cup soy milk
1. Chop and wash the leeks. Heat the oil in a pan or wok (I used a wok, like I always do) over medium-high heat.
2. Add the leeks and saute for about 5 minutes. Add the salt, pepper, and curry powder. Reduce heat to low and continue to cook for 5 minutes.
3. Add the milk; let it reduce by about half, so that it’s slightly creamier. This should take another 3-4 minutes.
4. Add more salt & pepper to taste, and serve plain or with rice, couscous, or another grain.