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Luxurious 7-Vegetable and “Cheese” Soup

Luxurious 7-Vegetable and “Cheese” Soup
Grocery shopping while hungry – oh boy. It seems to happen all too often, despite my best intentions. Sometimes, simply being in the proximity of tasty looking food makes me hungry. Moral of the story: ALWAYS look on the top or bottom row at Whole Foods! I was suddenly struck by an intense craving for broccoli and “cheese” soup. Needless to say, I polished off the jar by lunch the next day. That’s right. Sure, there will be those times when I’m hangry in the grocery store and looking for something quick for dinner, but it’s good to know that I can make something similar in my own kitchen should I feel motivated to do so! Yield10 cups Prep Time Cook time Total Time Ingredients: Directions: Grab a very large pot (about 6.5 qt) with a lid and set aside. By the way, a huge thank you to everyone who made a donation to TEAM MOO in Farm Sanctuary’s What Did U Do? xo Related:  VegetablesFood

Roasted Cauliflower with Yeast A Seasonal Cook in Turkey: Tarhana Çorbası/Tarhana Soup Once upon a time many centuries ago, there was a Sultan who was a guest at a poor peasant’s house. There was no food to offer him as such and this was the only dish the poor peasant wife could quickly prepare. She said this is ‘dar hane’ soup, meaning this is the soup of a ‘poor house’ and thus over time the word evolved into tarhana. Tarhana is in fact the first instant soup ever and was invented by the Central Asian Turks many moons ago; over time it spread to the neighbouring Balkans. When you next go to the market, look out for containers or sacks of these rather nondescript-looking powdery granules. Tarhana is not something that I or anyone I know would ever aspire to make from scratch: this is the preserve of the villagers who do a marvellous job of cutting, trimming and drying all the glorious summer vegetables and herbs to make this winter staple and it happens at the end of August or early September. Tarhana Çorbası/Soup Serves 2 2 – 3 tbsp tarhana ½ cup water 2-3 cups chicken stock

10-Spice Vegetable Soup (Freezer Friendly, Vegan, Gluten-Free) Freezer-friendly meals! Just hearing those three words makes me feel all warm and fuzzy inside. This is one of the soup recipes that I made and froze before our baby arrived. I absolutely adore soup this time of the year, even better when it’s already made for me. By the way, thank you all for your tips on freezing meals. Before I get to this soup recipe that I’m sharing from The Oh She Glows Cookbook, let me tell you about another revelation I had when I was making all of this soup in bulk several weeks ago. How I substitute fresh tomatoes for canned diced tomatoes: 1. 2. 3. 4. You now have an easy, fresh substitute for canned diced tomatoes! When I don’t have fresh, in-season tomatoes on hand, my go-to brand for BPA-free canned tomatoes is Ontario Natural Food Co-op – they are organic, sourced from Ontario, and use BPA-free cans. Now onto this creamy, spicy, vegetable-packed soup! Yield6 servings Soak time2-8 hours (for cashews) Prep Time Cook time Total Time Ingredients: For the soup:

Here's Why Nutritional Yeast Is The Magical Ingredient You Didn't Know You Needed Chances are you have at least one friend who is vegan, because, really, who doesn't these days? And you may have heard them talking about eating some questionable items, like a bowl of mac and cheese or some homemade pizza. How, you might wonder? Friends, they were eating nutritional yeast. Before those eyebrows get any higher, let us explain. Nutritional yeast, affectionately called "nooch" by those who are in the know, is a magical substance found in the bulk or supplement section of most health food stores. The best part? 1. "The Best Cheesy Uncheese Sauce" by Gluten Free Goddess A lot of people love nutritional yeast for it's strong semblance to parmesan cheese. 2. "Creamy Vegan Lasagna With A Tofu White Sauce" by Veghotpot This version is so creamy and so cheesy... but with no dairy. 3. This dairy-free (!) 4. "Simple Vegan Pesto" by Food 52 5. "Creamy Vegan Scalloped Potatoes" by Gluten Free Goddess 6. "Creamy Spring Pasta with Shiitake Mushrooms and Peas" by Food 52 7. 8. 9. 10. 11.

Binnur's Turkish Cookbook: Tarhana Soup (Tarhana Corbasi) 2-3 tablespoonful tarhana dough (see below)1/2 cup water2 tbsp crushed tomato2-3 cup chicken stockCrushed red pepper, optional1 tsp butter Garnish:Crumbled feta cheese Place the tarhana and 1/2 cup water in a pot. Place the soup into a bowl, sprinkle some crumbled feta cheese on top and serve while still warm. Tarhana Soup is great for cold winter mornings as breakfast:) This recipe makes 2 servings. Meal Ideas:- Lady's Thighs Kofte, Egg Noodles with Tomato and Carrot Salad. Tarhana Dough 2 red bell peppers or long red peppers, discard the seeds, cut in chunks2 medium sized onions, peeled, cut in chunks2 large tomatoes, peeled, diced1 3/4 cup yogurt, plain7 gr yeast, melt in a little bit of warm water2 tbsp olive oil1 tbsp dry mint1 tbsp dry oregano1 tbsp dill, dry or fresh, chopped1 tbsp salt7-8 cups flour (the amount of flour can be changed depending on the size of vegetables, add little by little) Use the mixer to finely chop onions, tomatoes and red peppers. Tarhana Dough

Jumbo Chickpea Pancake – A High Protein, Filling Vegan Breakfast or Lunch! *waves hello* Miracles do happen…I’m posting on a weekend. It takes a lot of motivation for me to post on a Sunday morning, but I simply couldn’t wait another day to share this recipe with you! It’s that good. Today’s recipe features chickpea flour, an ingredient you haven’t seen much on this blog. After having a few bad experiences with chickpea flour recipes in the past, I almost crossed it off my list forever. Meet my newest breakfast love…she’s a beaut. In case you can’t tell by the photo, this is a huge pancake about the size of a 10-inch skillet! Best of all, it takes only 10 minutes to whisk together the ingredients and then another 10 minutes or so to cook. I topped it with avocado, hummus, salsa, red pepper flakes, and a spicy cashew cream – a tasty change up from my normal breakfasts of smoothies and vegan overnight oats. Yield1 large or 2 smaller Prep Time Cook time Total Time Ingredients: Directions: Prepare the vegetables and set aside.

How to Cook Tofu Without Getting Bored Whether you’re totally meat-free or just go vegetarian a day or two a week, there’s a lot to love about tofu. It’s a perfect blank canvas, and we’re not referring just to its beige color. Whether you use creamy, silken tofu for salad dressings and desserts (it’s very blend-able) or firm and extra-firm varieties for stir-fries, sautés, and grilled dishes, we’ve got 31 awesome flavor combinations to doctor up your tofu. Silken Tofu: Dressings Silken tofu was made for the blender. Miso + Toasted Sesame Oil Toasted sesame oil is potent stuff. Sorrel + Honey + Rice Vinegar Sorrel has a potent astringency, like lemons. Fresh Dill + Chives + Lemon Zest When fresh herbs are in season, use them! Tomato-Peach Salad with Tofu Cream. Sherry Vinegar + Soy Sauce This may seem like a cultural collision, but trust us: The sweet sherry and umami-packed soy are a match made in heaven. Avocado + Chile Oil + Apple Cider Vinegar Be sure the avocado is ripe, or it won’t blend together as easily.

Sweet Potato Soup with Miso and Ginger — Weeknight Dinner Recipes from The Kitchn Creamy sweet potatoes, spicy ginger, and sweet and salty miso all meet in this easy, delicious soup that my family has been enjoying the last few days. When I first served it, my husband had a hard time pinning down the flavors — we both thought it tasted fruity, although I knew there was no apple or orange in the recipe. It's thick, creamy, bright, and an excellent use for leftover sweet potatoes. A yogurt drizzle adds a tangy touch and more warming spice. This soup makes an easy weeknight meal all on its own, especially if you already have a few leftover roasted sweet potatoes in the fridge. For a more complete meal, add a side salad or bulk it up with some chickpeas. Sweet Potato Soup with Miso and Ginger Serves 4 to 6, makes about 8 cups For the spiced yogurt drizzle: 1/2 cup whole milk yogurt 1/2 teaspoon garam masala 1/2 tablespoon maple syrup Cook the onion and garlic in the olive oil over medium heat until soft and translucent. Add the broth to the pan and stir to combine.