Another soup yummy for the tummy is one of my latest creations from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. It was a great way to use up some veggies from our CSA, such as parsnips, carrots, and potatoes. It was a rich, thick, delicious medley of root vegetables. Topped with some bacon bits (accidentally vegan), this is one filling meal.
A delightful soup this time of year involves hearty potatoes and leeks (which just so happened to arrive in our CSA share this week). I’ve made potato leek soup before and usually base it on existing recipes I can find. I found a simple, yet delicious recipe from Vegan Visitor for potato leek soup. I made some minor changes because I didn’t have fresh thyme or rosemary (I used 1/4 tsp of dried thyme and omitted the rosemary). I also added 3 cloves of sliced garlic. Additionally, I used sunflower milk instead of soy, as that was what was currently open in my refrigerator. Lastly, I garnished the soup with white truffle oil. This was served with a crusty multigrain baguette, a simple mixed green salad, and pickled beets.
By far some of the best vegan chocolate chip cookies I’ve ever made came from a recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau. These cookies are easy to make gluten-free as well. In the picture below, I subbed all purpose gluten-free flour for regular all purpose flour. I’ve made these countless times both gluten-free and non-GF and they always come out great. Dip them in a glass of cold almond or coconut milk and it’s simple perfection!
To be able to cook delicious meals for my gluten-free and Celiac friends, I bought The Gluten-Free Vegan by Susan O’Brien. One of the first meals I remember making from the book was this recipe for Asparagus Risotto. I had never made risotto before, and it was a bit time consuming, but definitely worth it! The dish came out wonderfully. I love asparagus, so that made the dish even better. Definitely a must try for the risotto fans out there.
One of my all-time favorite vegan upscale restaurants was Horizons in Philadelphia. It is closed for business, as the owners Rich Landau and Kate Jacoby are opening a new restaurant called Vedge (to be open in the coming weeks hopefully). A great recipe that I made from their Horizons: New Vegan Cuisine cookbook is the delicately delicious White Bean and Cauliflower Soup with Truffle Oil. The blend of cauliflower and white bean is creamy and exquisite. This makes a nice meal with a simple salad and crusty bread or as a starter to a gourmet multi-course dinner.