Sundays for me are lazy days and with the outdoors still cool enough, I like to make simple meals that are warm and delicious. This tomato soup is just hearty enough as a meal with garlic toast and possibly a salad. Whats really great about it is that I used organic tomatoes and other organic ingredients. All you need to prepare this amazing soup is a blender, some good tomatoes (organic canned ones will also do), raw cashews and a few other ingredients. I used to like the canned tomato soup, until I really looked at what was in it. So much sodium and high fructose corn syrup, so I decided to make my own, but much better. Today was still a lazy Sunday, so glad, I played outside with the "kids" (Bruiser & Paris our doggies) then came in to curl up to a bowl of this delicious soup and read magazines on the couch. The "Bisque" part is really just a cool way of saying its a "creamy" soup. :) I hope you will try this recipe, it's also great to pack in a thermos for lunch at work. I do, all the time!
Sunday, February 28, 2010
Tomato Bisque
Sundays for me are lazy days and with the outdoors still cool enough, I like to make simple meals that are warm and delicious. This tomato soup is just hearty enough as a meal with garlic toast and possibly a salad. Whats really great about it is that I used organic tomatoes and other organic ingredients. All you need to prepare this amazing soup is a blender, some good tomatoes (organic canned ones will also do), raw cashews and a few other ingredients. I used to like the canned tomato soup, until I really looked at what was in it. So much sodium and high fructose corn syrup, so I decided to make my own, but much better. Today was still a lazy Sunday, so glad, I played outside with the "kids" (Bruiser & Paris our doggies) then came in to curl up to a bowl of this delicious soup and read magazines on the couch. The "Bisque" part is really just a cool way of saying its a "creamy" soup. :) I hope you will try this recipe, it's also great to pack in a thermos for lunch at work. I do, all the time!
Saturday, February 27, 2010
No-Brainer
Last night after my Friday night 8:00 PM meeting, it was getting late, and our usual friends declined a dinner out invitation, I had to think fast, (because I was hungry) of what to get at the grocery store in a "minute" and what I could easily prepare at a friends house. Our good friend, Dave, invited us (boyfriend and myself) back to his house for a quick supper and conversation. :) He offered to put a frozen pizza in, and although, I could probably just peel off the top and eat it, I decided to make a run to the local grocery store near him and grab something I could really eat and enjoy. This is what I came up with. Grilled Portabello mushrooms on whole wheat. It didn't take much time, I only needed a fry pan, some canola oil, some sliced onions and a bit of ketchup which he graciously provided! I coated the pan lightly with the oil, then sauteed the mushrooms and onions...in minutes it was done and the clean up was a breeze. We left Dave's house happy and full. (He ate the pizza, boyfriend ate Taco Bell drive through,(I'm working on him!) and I felt good knowing that even in quick times I don't have to compromise my vegan-ism. I've discovered that no matter where I am, theres always an option for me. Also, I thought that since the "no-brainer" supper last night was so good, and I took home what I didn't cook, I'll have it today for lunch, only this time I'll try my "vegenaise" on it.
Thursday, February 25, 2010
vegan peach cobbler
I'm really loving the cold weather we are having here in the south...the "need" for warm comfort foods has compelled me to bake this amazing peach cobbler. The crust or cobbler was so light and flaky, yet made without dairy milk or butter! I'm sure that if my Grandmother were alive today, even she would be impressed with how it came out! Check for recipe in the sidebar.
Monday, February 22, 2010
Cheesecake!!
o.k. so it's not "cheese" cake... and yeah, I'm very much into desserts, as you can see that my first two posts are sweets! Well, anyway this was my first attempt in a very long time to make this rich and velvety vegan cheesecake. I used the Tofutti Brand cream cheese and a block of tofu, and the rest is history. I'll post the recipe on the sidebar later. I'm going to try to keep a list of recipes that I use and post about, on the sidebar for future reference to anyone reading this blog. I have to say that I was really impressed with this recipe and the Tofutti cream cheese really makes a difference in how "realistic" or close to the dairy kind of cheesecake I used to love. It is becoming so easy to make the switch to a dairy-free diet for anyone who still wants to indulge occasionally in these treats. The selection of wholesome dairy-free substitutes is so widely available now. I am really excited about how this cheesecake came out...I shared it with my boyfriend who said it was incredible. I also added a few strawberries on top not shown in picture. Yum!!!
Sunday, February 21, 2010
I AM OBSESSED WITH CHOCOLATE CHIP COOKIES!
I have always loved warm, chewy chocolate chip cookies. These babies are just like the ones I grew up with, only better because they are completely organic and vegan. They are just as delicious as the "other" ones...(TollHouse), and are super easy and quick to make. Recipe to follow...
vegan chocolate chip cookies
2 3/4 cup flour
1 tsp sea salt
1 tsp baking powder
1 cup margarine(Earth Balance)
3/4 cup raw dark sugar or date sugar
3/4 cup light raw sugar
1 tsp real vanilla extract
1/4 ground flax seed + 1/4 cup hot water
12 oz. semi-sweet non-dairy chocolate chips
here's what I do...
Melt the margarine, mix in the sugars, add vanilla, salt and flax seed mixture in a large bowl. Mix well.
Then, throw the flour, sprinkle the baking powder on top of flour in same bowl as wet ingredients. Mix well. On greased baking sheet, bake tablespoon size drops for 10 -12 minutes @350 degrees. Let cool or don't... Enjoy!
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