Tuesday, May 25, 2010
2 TB canola oil
2 TB Earth Balance/vegan butter substitute of your choice
4 cloves of garlic, minced
1 yellow onion, minced
1/4 C flour
2-3 Russet potatoes, cubed
2 C water
2 C soymilk/non-dairy milk of your choice
1/4 C nutritional yeast
1 tsp salt
Few dashes of pepper
Herbs to taste: I use sage, rosemary, parsley or poultry seasoning or Italian.
Few dashes of soy sauce
Few dashes worcestershire sauce (check for anchovies!)
1/3 C Tofutti sour cream
1/3 C shredded Daiya cheeze (anything else is not as good!)
4-5 strips tempeh bacon, fried and crumbled OR 3-4 TB bakn bits
Boil potatoes until tender in large pot of water. Depending on how small you cube them, this could be 10 minutes or less. Drain and set aside.
Heat oil in large pot over medium heat. Add onion and saute until translucent. Add garlic and saute 2 more minutes, being careful not to burn.
Whisk in flour to form a roux and continue to cook at least 5 minutes.
Add water and soymilk one cup at a time, stirring constantly to get rid of those nasty lumps.
Add potatoes, nutritional yeast, salt, pepper and herbs to taste. I really use whatever I have (sometimes I'm in a simple mood and don't add any herbs at all). Add soy sauce and worcestershire to taste. I know, all of these guesstimate measurements are annoying and scary. Trust your palate, it will not let you down, I promise.
Bring back to a simmer and then turn heat down and let simmer for 10 minutes.
Add sour cream, shredded cheeze and crumbled tempeh bacon/bakn bits right before serving. Some things in life are just crucial, and these three items in this soup is a prime example. I've been making this for almost 4 years and while the plain soup is comforting and yummy, adding these things takes it to the fancy part of flavortown, and why would you NOT want to be in the fancy part of flavortown?
This also freezes/refrigerates nicely. I'll be eating it all week.
Sunday, May 23, 2010
Sunday, May 2, 2010
1/2 cup chocolate chips (for melting)
1/2 cup soy milk
2/3 cup canola oil
2 teaspoons vanilla
1 1/3 cups sugar
2 tablespoons cornstarch
2 cups flour
2/3 cup cocoa (I use a combination of black dutch-processed and regular unsweetened)
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup chocolate chips
Few handfulls of chopped Dandies vegan marshmallows
Preheat oven to 350°F.
Melt the chocolate chips with 1/3 cup of the soy milk in a microwave at medium power, stirring frequently.
Pour the melted chocolate and soy milk into a BIG ASS bowl, then add the rest of the soy milk, oil, vanilla, sugar, and cornstarch.
Add in the flour (unsifted!), cocoa, baking powder, and salt. Stir until thoroughly mixed, then add the chocolate chips and marshmallows. This dough is thick and sticky, so don't get alarmed if you feel like your arm is going to bust off. Even my heavy duty handheld mixer was cursing me. But it's worth it!
Drop by spoonfulls and use whatever you have handy to flatten them out. Bake for about 10-12 minutes and then place on a rack to cool. I dare you not to eat them all.