A Vegan “Stock Pile” for Winter

Posted by on Jan 2, 2012 in Blog | Comments Off on A Vegan “Stock Pile” for Winter

Each Winter I like to take a day or two and do what I like to call “stock pile the freezer.” I spend eight to ten hours in the kitchen making a ton of food to fill the freezer with. This gives us a tons of already prepared options to have for dinner on nights that we have other stuff gong on and I do not feel like cooking or have time to cook. It also works out as a great way to have something made when company shows up unexpectedly, or  we are going someplace for dinner and I need to bring my own...

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Creamy Tomato Soup

Posted by on Jan 2, 2012 in Soups/Salads | Comments Off on Creamy Tomato Soup

Creamy Tomato Soup

Makes six servings. Ingredients: 2 Tbsp. non-dairy butter 1 Tbsp whole wheat pastry flour 1 medium onion, finely chopped 2 cloves garlic, finely chopped 2 cups fresh cherry tomatoes 1 (15-ounce) can diced tomatoes 4 cups vegetable broth (low-sodium) 1 large organic russet potato, diced 3/4 tsp sea salt, plus to taste 1/2 tsp finely ground black pepper plus to taste 1/2 tsp ground cinnamon 1 Tbsp. fresh lemon juice 1 Tbsp. agave nectar 1/4 cup soy creamer Croutons for topping (optional) Directions: Preheat a...

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Bistro Broccoli Chowder

Posted by on Jan 2, 2012 in Soups/Salads | Comments Off on Bistro Broccoli Chowder

Bistro Broccoli Chowder

Makes six servings. Ingredients: 1 medium-size onion, diced small 1-2 tsp olive oil 4 cloves garlic 1 tsp dried rosemary several pinches of freshly ground black pepper 1/2 tsp salt 1 pound Yukon Gold potatoes, cut into 1/2 inch chunks (no need to peel) 1/2 pound parsnips, peeled and cut into slightly less then 1/2 inch chunks 5 cups chopped broccoli, the stalks chopped into thin slices, the tops cut into small florets 4 cups vegetable broth 1 cup unsweetened almond milk Directions: Preheat a 4-quart pot over...

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