Archive for November 2012

Cream of Mushroom Soup

Recipe two:


*Quick note: Just in case you are laughing at the veggie soup recipes we are starting with, we are just warming up with some fairly basic recipes here, more complex ones will follow in the upcoming weeks!

We are also trying to move with the order of the book- a few recipes from each section at a time. Our goal is to have a minimum of 2 recipes done every week. So enjoy the soups and please look forward to the vegan meat  and desert dishes to come- so here is our version of a delicious french mushroom soup:

Ingredients (lots of delicious fungi)

Final is creamy bliss with chunks of thick meaty mushrooms, hearty and filling

The vegan twist on the Recepie and Ingredients:

1/4 quarter cup minced onions
5 tbsp Soy butter
3 Tbsp Gluten Free Flour
6 Cups Vegetable Stock
1 Bay Leaf
1/2 Tsp of fresh Thyme
1/2 Tsp Sea Salt
Juice from half a lemon
1/2 Cup homemade soy cream 
12 Oz of Organic White Mushrooms
1 Oz Dried Shitake Mushrooms 
1 cup of water 
1 Tbsp of Corn Starch
2 Tbsp of Soy Milk (or other vegan milk)

To make this super healthy and tasty soup:

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The Art of French (Vegan) Leek and Potato Soup

Recipe one:

POTAGE PARMENTIER - Leek and Potato Soup

Basic Ingredients

Final Product

The vegan twist on the Recepie and Ingredients:

Use a 3- to 4 quart saucepan 
3 to 4 cups or 1 lb. peeled potatoes, sliced or diced
3 cups or 1 lb. thinly sliced leeks including the green part 
2 quarts of water
1 tsp salt
4 to 6 Tbs homemade soy cream (see below for more detail) or 2 to 3 Tbs softened vegan butter
to 3 Tb minced parsley 

Here is how we tackled it:

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