This is a delicious soup on a warm summer day with a beer or a chilly evening with homemade tortillas. 1 Tbsp vegan butter (Earth Balance) 1 small white onion, diced5 cloves garlic, minced2 jalapeño, seeded and diced1 28 oz can stewed tomatoes, roughly chopped2 cups veggie stock 2 corn tortillas1 tbsp taco powder2 tsp … Continue reading Tortilla Soup
Give these a try, I promise you won’t be disappointed 🥔 The cooking method is the secret to success!.Recipe:2 large russet potatoes2 1/4 cups regular almond milk1 1/4 cups vegan shredded cheddar cheese (I tossed some vegan mozzarella in too just because I had extra)Salt to tasteBlack Pepper to taste.Heat oven to 350 (F)Grease a … Continue reading Vegan Potatoes Au Gratin
This recipe came into being because it’s what I had left in the pantry and freezer, it got a 5 star review from my guy, and was simple to throw together. It looks like a lot of steps but it’s very easy. Buon Apetito! Ingredients: 16 oz Bucatini Pasta or similar 1 white or yellow … Continue reading Mushroom and Garlic Pasta
Everything Pasta / Tutto Pasta 1 16 oz can whole peeled tomatoes 10 oz short pasta like rotini 1 eggplant, cubed 1/2 yellow onion, chopped 1 red pepper, chopped 2 garlic bulbs, minced Olive oil Boil water in medium sauce pan for noodles, follow package directions. Strain, set aside. Over medium low heat, add 1tbsp … Continue reading Tutto Pasta (Everything Pasta)
Ingredients: 3 medium/large yellow potatoes, cubed, skin on Olive Oil1 yellow or white onion, diced 1 large carrot, sliced 2 cloves garlic, minced 1/2 cup fresh or frozen mushrooms, diced to preferred size 1/2 cup frozen peas 1 can cannellini beans In large stock pot, add cubed potatoes and carrots, add just enough water to … Continue reading Comforting Potato Stew
Amanda Soper 