Thick and Creamy Vegan Potato Soup

It has been a while since I created a new recipe!  Today, it has finally been cool enough to recognize that it is kind of fall here in Ohio.  It isn’t supposed to last long with the high 80’s and even some 90-degree days coming back, but it gave me an excuse to make a small pot of soup. 

Creating this soup took about 45 minutes from start to finish – and that includes chopping the veggies, fiddling with seasoning measurements until I was happy with the results, and running next door to the garden our neighbors have graciously shared with us so that I could snip a stalk of rosemary.  I diced everything very small so that it would cook up quickly.  It shouldn’t take as long to make on a regular basis following the recipe.

This soup has a mild flavor, which is what my hubby prefers, but if you want it even milder, leave out the rosemary and fennel.  (Then it will be a smaller, thicker version of my gigantic recipe of potato soup.)  I like the interesting notes they bring, though. A quick drizzle of good olive oil in each bowl adds a nice touch, but isn’t necessary.

Thick and Creamy Potato Soup

  • 4 c. small-diced red potatoes (I used about 3 sm/med.)
  • 1 onion, diced (I used half of a red one and half of a yellow one, because I had them leftover)
  • 1 sm. carrot, shredded
  • 1/2 c. frozen, chopped spinach
  • 3/4 tsp salt
  • 3 c. water
  • ¼ c. cashews
  • 3 T. barley flour
  • 1 tsp onion granules/powder
  • 12 fennel seeds (If you like fennel seeds, throw in a few more! My hubby isn’t fond of them)
  • 2 tsp chicken-style seasoning
  • ¼ tsp dillweed
  • 1 T. fresh rosemary
  • 1 c. unsweetened non-dairy milk (I used soy)

Bring the first 6 ingredients to a boil in a 3-4 qt. pot, and boil for 5-7 minutes while you ready the remaining ingredients.

Whiz the last 8 ingredients in a high-powered blender until smooth.  When the veggies are just tender, stir the blender contents into them, stirring constantly.  Turn the heat down and simmer for 5 minutes. 

Serve with a drizzle of flavorful extra-virgin olive oil and some crusty whole grain bread.

Makes 3-4 bowls of soup.

Vegan Pumpkin Pie

Pumpkin Pie SliceYes, I may indeed be a few months late posting this recipe compared to the rest of the recipe-blogging world.  Pumpkin everything is supposed to be served in the fall, right?  During the holidays, however, I was much too hurried to spend time taking photos before the pies were devoured and life rushed on.  Now, though, with winter swirling mightily around the corners of my home, pumpkin pie seemed like the kind of hearty dessert breakfast that my family needed.

*whispered*  “Did she just say pie for breakfast??”  Yes!  Yes, I did!  When you eat a Continue reading

Pumpkin Spice Granola

Have you seen this meme on the internet?  Brace-yourselves-Pumpkin(http://makeameme.org/meme/Brace-yourselves-Pumpkin)

 

 

 

 

 

 

 

 

If you have, it’s possible you contemplated not even bothering to come see my new recipe because you are tired of seeing pumpkin in everywhere, too.  But how could I not share a fantastic recipe with you?  Even if it is pumpkin.  🙂

Pumpkin Spice GranolaActually, this was an effort to try to convince my not-that-thrilled-with-granola family that granola can be special and just as tasty as the more expensive boxed cereals.  I think it worked at least for one of them, because I didn’t end up having to eat it all myself!

The great thing about this granola is that you put it in the oven for 6-8 hours and forget it.  Go to work, go to sleep; it will be there when you get back to it.  When you walk in the door, or get out of bed, the house will smell amazing!  Your stomach will begin to growl, and you might just decide to have a bowl of it right then before it has had much of a chance to cool off.

Pumpkin Granola

  • 10 c. rolled oats (not quick or instant oats)
  • 1 c. unsweetened shredded coconut
  • 1 1/2 c. walnuts, pecans, cashews, or your favorite nut to find in granola
  • 1/2 c. juice (apple, white grape, or another gently-flavored juice that blends well with pumpkin)
  • 1 14-16 oz. can of pumpkin puree (1 1/2 c. if you are using a pumpkin cooked from scratch)
  • 1/2 c. real maple syrup
  • 1/2 c. demerara sugar, raw sugar, or brown sugar
  • 1/4 c. coconut oil, melted
  • 1 T. vanilla (or more if you like)
  • 1 1/2 tsp. salt
  • 1 – 1 1/2 tsp. cinnamon
  • 1 – 1 1/2 tsp. pumpkin pie spice

Break nuts into pieces – whatever size you like to chew in your granola.  I break a walnut half into about 4 pieces, roughly.  In a large bowl, mix oats, coconut, and broken nuts.  In a separate bowl, whisk the remaining ingredients.  Pour pumpkin mixture over the dry ingredients and mix until well coated.

Spread evenly onto 2 large cookie sheets.  (I really need to get another stoneware baking sheet.  It works incredibly well here.)  Put on racks in oven and set it to “warm” or 175°.  Bake for 6-8 hours.  (Note:  I have allowed a similar granola to bake for as long as 12 hours before, but it does get very, very crunchy.  If you choose 6 hours, it will be moist enough that you should store it in a cold location if you won’t finish it in a week.)  Place on cooling racks.  Store in an airtight container only once it has completely cooled down.  What you eat before that is up to you!  😉

This is great served with raisins or date pieces.

Creamy Mushroom-Vegetable Soup

I love “chicken” potpies…but I never take the time to make them ~ and they are much too expensive to buy if I want to fill up my hungry hordes.  This tastes like the inside of a potpie in thick, creamy soup form.  If I had more time before I had to rush out the door for a meeting, I would probably try to make some kind of dumplings for the top of this, or serve it with biscuits.

This is the perfect place to use those crumbs of soy curls from the bottom of the bags or box that you buy.  Since I get a 12-lb. bulk box, I get plenty of those crumbs.  I put them in ziplock freezer bags to save them until I’m ready to use them.  You could use any very small pieces of the soy curls for this, but I like the crumbs best.  It has a very satisfying chewiness with them.

This soup actually happened because I had some mushrooms languishing in the refrigerator that had to be used.  My boys are sick and not very hungry and I thought soup would tempt their appetite.  However, if they aren’t interested, I am more than happy to eat this myself!  I hope there is some left when I get home from my meeting.  🙂

(Note:  I came down with the flu my boys had the day after making this recipe.  Nobody felt up to eating it, or taking pictures of it.  In an effort to get a recipe up and out to you, I am posting it without a picture.)

Creamy Mushroom-Vegetable Soup

  • 8-12 oz. portabello mushrooms
  • 1 lg. sweet onion
  • 2-3 garlic cloves, minced
  • olive oil and/or coconut oil
  • 1 lb. frozen spinach (organic, if possible)
  • 1 lb. mixed vegetables (organic, if possible)
  • 8 c. hot water
  • 1 c. raw cashews
  • 1 pkg. Morinu extra-firm tofu
  • 1/2 c. cornstarch or arrowroot
  • 1/4 c. Bragg’s Liquid Aminos
  • 3 T. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 2 T. chicken-style seasoning
  • 1 c. soy curl “crumbs”, optional

Finely chop the onion and then the mushrooms in a food processor.  Saute them in olive and/or coconut oil for several minutes until they are softened.  Stir in the garlic and saute for another minute or so.  Add remaining 5 cups of water and frozen veggies to the onion/mushroom mixture, bringing it to a boil.  Allow it to simmer while blending 3 c. warm water with cashews, tofu, cornstarch, Bragg’s, onion powder, garlic powder, salt, and chicken-style seasoning.  Stir into the vegetables.  Stir constantly until it thickens.  If using the optional soy curl crumbs, stir them in now.  Turn the heat down and let simmer for 10 minutes or until the veggies are tender.