Creamy Potato and Leek Soup

Leeks belong to the same family as garlic, onions, shallots, and scallions have a delicate flavour and add a subtle, sweet touch to this soup. Leeks are high in vitamin A, vitamin K and manganese.

Creamy Potato and Leek Soup

This soup is thick, creamy, sweet and has a touch of smokiness.

3 large leeks, washed and chopped (use only the white and pale green parts)
1 tbsp margarine
4 cups water
2 cups vegetable stock
4 medium potatoes, peeled and diced
2 carrots, diced
3 celery stalks, diced (not the leafy part, only the crunchy part)
1 and 1/2 tsp salt
1/2 tsp pepper, ground
1/2 tsp smoked paprika, ground
1/2 tsp coriander, ground
1/4 tsp dried marjoram, crushed
2 tbsp fresh parsley, chopped

1. Saute leeks in margarine with salt, pepper and smoked paprika, on medium heat for about 10 minutes. Stir often, as you do not want to brown the leeks.
2. Add vegetable stock, water, potatoes, carrots, celery, coriander, and cook for 30 minutes.
3. Pour the mixture into a blender no more than half full. Cover and firmly hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to pot. Add parsley and marjoram and stir. Add more salt and freshly ground pepper if needed.
4. Serve with a fresh french baguette.

Advertisements

Can’t Eat Just One Vegan Banana Muffins

These muffins are seriously addicting. The more ripe the bananas are, the sweeter the muffins will be.



Can’t Eat Just One Vegan Banana Muffins

1/2 cup margarine, softened
1 cup sugar
egg replacer to equal 2 eggs
3 ripe bananas
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup unsweetened almond milk
3/4 cup chopped walnuts
1 tsp vanilla extract

1. Preheat oven to 400 degrees F.
2. Beat together margarine and sugar in a large bowl at medium speed using a mixer, until light and fluffy. Add egg replacer and beat well. Add mashed bananas and beat until smooth.
3. In a separate bowl mix together flour, salt, baking powder, and baking soda. Once mixed, slowly add a little bit of the flour mixture and almond milk into the margarine mixture until well combined. Do not overmix. Batter will not look completely smooth. Lastly, stir in vanilla and nuts.
4. Grease two muffin pans or use paper cupcake cups. Spoon batter into muffin cups, until they are about 2/3 full. Bake for 18-20 min until muffins are golden brown. Cool muffins pans slightly before taking out the muffins.

Makes 18 medium or 12 large muffins.

Easy Peasy Lemon Squeezy Guacamole

This recipe comes together so quickly. Peel and put avocados in a large bowl, add some spices, juice a lemon and mash. Bake some naan bread or peel some veggies. Eat. Repeat.

Easy Peasy Lemon Squeezy Guacamole

Served with crisp tortilla chips, pita bread or naan bread, this appetizer turns any gathering into a party.

3 ripe avocados
1 small onion, minced
Juice of 1 small lemon
1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/4 tsp chili powder
1/2 tsp ground cumin

1. Gently peel and core the avocados. Place in a large bowl.
2. Add onion, lemon juice and spices and stir until well blended.
3. Mash everything together with a wooden spoon until guacamole reaches a creamy consistency.
4. Cover tightly with plastic wrap (push the wrap down onto the surface so the guacamole does not brown).  Refrigerate for 1 hour before serving.

Serves 4.

Quick Portobello Mushrooms

This is a version of a very yummy portobello mushroom appetizer recipe that our friends Keith and Vicki made this Christmas. It can also be used as a main dish.

Quick Portobello Mushrooms

6 portobello mushrooms
1/4 cup olive oil
1 1/2 cups bruschetta
1 Boursin cheese with garlic, crumbled

1. Preheat oven to 375 degrees F and lightly oil a baking sheet.
2. Clean portobello mushrooms by brushing them with a wet paper towel. Remove the stem and discard.
3. Brush the mushroom caps with the olive oil. Place mushrooms on the baking sheet, facing upwards. Sprinkle 1/4 cup bruschetta on each mushroom cap.
4. Bake for 13 minutes in the preheated oven. Remove from the oven and spread Boursin cheese or vegan cheese on top of the bruschetta.
5. Return the mushrooms to the oven and bake until the cheese melted and bubbly. Allow the mushrooms to cool for a few minutes before serving.

Serves 6.

For a vegan version, use 4 ounces of shredded vegan cheddar cheese. We used Daiya on the vegan one pictured below.

Veggie Meatballs


DJ veganized a vegetarian meatball recipe for Christmas dinner and then again at New Years Eve. It tastes amazing with garlic mashed potatoes and a big salad. It’s omnivore-approved!



Meatballs

1 cup shredded vegan cheddar cheese
1/2 cup vegan cottage cheese
1/2 cup onion, finely chopped
1 cup walnuts, finely chopped
1 & 1/2 cup bread crumbs
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon ground sage
1 teaspoon dried basil
1/2 cup vital wheat gluten
3/4 cup vegetable stock



Sweat and Sour Sauce

1/4 cup olive oil
1/4 cup white vinegar
1 cup ketchup
1 teaspoon dried oregano
1/2 teaspoon onion flakes
1/4 teaspoon garlic powder
3/4 cup apricot jam

1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together cheddar cheese and cottage cheese until well combined. Add onions, walnuts, basil, oregano, salt, pepper, sage, wheat gluten and bread crumbs; mix until well combined. Slowly pour in vegetable stock , mixing at the same time until well blended. Form the mixture into small “meatballs” and place them into 9 x 13 inch baking dish.
3. In a small bowl, mix together the olive oil, vinegar, apricot jam, ketchup, oregano, onion flakes and garlic powder. Pour over meatballs, making sure that they are completely covered.
4. Bake uncovered for 35 to 4a min.

Serves 8.
Adapted from allrecipes.com