Now before we start, I must say I fully intended NOT to post today but what can I say, here I am.
There has been a coworker that has been mia at work for a week or so but today she returned, with her mouth wired shut. It wasn't my business so I didn't ask any questions as to what happened. Of course the fat girl in me asked, "What have you been eating?" Her reply "Nothings tastes right so i've been drinking Mt Dew." I almost lost my shit! No ma'am you will not live on Mt. Dew!
So I put on my vegan cape and asked her what veggies she liked to figure out what soups I could make her. I LOVE soup! If it were up to me soup would be a food group all its own. Now as for Keithon, that boy loathes soup. He will go to bed with eating if I mention soup is for dinner. Sometimes I wonder if he is really mine.But we settled on a VEGAN Cream of Broccoli Soup. I was so excited because I get to make soup for someone that likes it. Its a very simple recipe that takes about 20 minutes or so. Of course I had to try it and if I do say so myself it is great. I will have to make a batch for myself.
2 bunches broccoli
1 tablespoon olive oil
1 onion, chopped
4 cups vegetable stock
1 russet potato, peeled, cut into 1” pieces
Spike, ( if you have it) Kosher salt and freshly ground black pepper to taste
Remove and discard tough lower stalk of each broccoli. Peel remaining stalk. Finely chop stalk and florets (you should have about 4 cups). Set aside.
Heat oil in a medium heavy pot over medium heat. Add onion and sweat until soft and translucent, about 10 minutes. Add stock broccoli, potato and bring to a boil. Reduce heat and simmer until potato is almost tender, about 12 minutes. Remove soup from heat and purée in a blender until smooth. Season to taste with salt, pepper and Spike.
Now Keithon and I had plain ol black bean nachos for dinner but nachos aren't nachos without liquid cheese! Cheese was the one thing I missed when I went vegan. I had tried alot of vegan cheeses and of the course the one I am crazy about is from Trader Joe's. Sadly Memphis does not have one so when I get a chance to hit up a TJ's i'm stock up.
The recipe I discovered is pretty simple and i'm sure it will work with Dayia. I use one cup of soy milk and one cup of cheese. The trick is to keep stirring over low heat. Never let it boil. Add your favorite spices and you are good to go. If your cheese sauces seems a little runny sprinkle in about a teaspoon of corn starch to it. Once you take it off the heat it will start to thicken up.
Tomorrow i'm taking a blogging break so check back on Friday to see what i'm up to. Maybe just maybe i'll have a contest!