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
Ingredients:1 cup wild rice 2 cups hot waterOlive Oil7 Whole Cremini or White Mushrooms, washed and stems removed, cut into thin slices1 Yellow Onion, Chopped3 cloves garlic, sliced thin or chopped small 1 tsp paprika 1 tsp thyme2 Tablespoons flour1 cup Non-dairy milk, I used oat milk 2 cups vegetable broth Salt Pepper Instructions:1. In … Continue reading Creamy Mushroom and Wild Rice Soup
This tasty little recipe might seem daunting upon first glance, but the steps are actually very simple, and the result is amazing breadcrumby, saucy, delicious broccoli and tofu covered in a sticky, savory/sweet sauce, served over fluffy rice. Don't be intimidated, you know I don't do difficult! Enjoy. Ingredients1 cup jasmine/wild/white rice 2 cups water … Continue reading Sweet n Spicy Tofu & Broccoli Over Rice
For those who need something a little healthier, but still simple, quick, and tasty. You can choose to leave the Tempeh out if it's not something you want to buy, but it really does make the dish. Olive Oil1 Onion, diced1 Red Bell Pepper, diced2-3 cloves garlic, minced½ cup vegetable stock1 head broccoli, cut into … Continue reading Double Protein Ramen with Broccoli
Amanda Soper 