I love fall and when I start getting an abundance of red potatoes in my CSA. Red potato soup has been a favorite of mine as well for the past couple of years. I found a simple recipe from the Potato Patch website for red potato soup. I used a combination of rice and almond milk instead of cow’s milk (although any non-dairy milk will do) and Earth Balance in place of traditional butter. I used only a small amount of Daiya Cheddar shreds (although it would have been fine without any) and sprinkled some bacon bits on top (most commercial “bacon” bits are vegan, unless they say “real” bacon). The soup turned out rather creamy with chunks of peeled potatoes. It was a tad sweet, which may or may not be enjoyable to all. I’d definitely make this recipe again though.
As fall is on its way and each day is getting progressively cooler, I feel more inclined to make hearty, delicious soups. One of my favorites lately is lentil soup. Give me a handful or two of french, green, or red lentils and I’m determined to make a meal out of it! In addition to being tasty, lentils are a great source of protein, fiber, and iron.
Recently, I made a lovely and simple red lentil soup accompanied by a more labor intensive artichoke and arugula dip, along with some french bread from a local bakery.
I found the recipe for the red lentil soup on the website for 101 Cookbooks. I omitted the feta and black olives and still found it quite delicious and easy on the palate. The almonds garnished on top gave it a nice crunch as well.
I had a can of artichokes and had never made an artichoke dip, but heard good reviews about The Vegan Mouse’s Artichoke & Spinach dip. I used her recipe as the basis for my dish and replaced the frozen spinach with fresh arugula as I had a bunch of it on hand from my CSA share. I also topped the dip with panko whole wheat bread crumbs that I toasted slightly by mixing some with some Earth Balance butter in a pan before putting on top of the dip to bake in the oven. I enjoyed spreading the dip on my french bread, but did find that it was a little too mayonnaise-y for my taste. In the future, I’d probably use less mayonnaise (or Vegenaise to be more accurate). Still a stellar find though!
I had a lot of artichoke and arugula dip and french bread left over the next day, so I decided to make a sandwich out of it. I just added some fresh basil, a slice or two of tomato, salt and pepper, the dip, and viola! Instant, easy, delicious sandwich.
I do love how this picture turned out. It looks like the sandwich has a tomato/basil tongue that it is teasing you with! It reminds me of the talking, giant man-eating plant in Little Shop of Horrors. Oh how I love the Steve Martin-Rick Moranis duo on-screen!