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!
By far, some of the best cupcakes ever are the Fauxstess Cupcakes from Vegan with a Vengeance by Isa Chandra Moskowitz. I’ve made these numerous times and brought them to many potlucks and parties. The combination of the dark chocolate cake, ganache topping, and creamy filling make for a perfect cupcake. You can find the recipe on the Post Punk Kitchen.
I love Italian food and trying to recreate dishes that I find on menus in fancy restaurants. One night I was looking at menus online for a new town I planned on traveling to and noticed butternut squash & ricotta stuffed shells being offered at a restaurant (that I don’t recall now). It sounded like a fun challenge. So using the recipe for Stuffed Shells (the spinach filling) of page 106 of Louise Hagler’s Tofu Cookery as my base, I got started.
Butternut Squash & Tofu Ricotta Stuffed Shells
Use above linked recipe for spinach & tofu stuffed shells
salt & pepper
Preheat oven to 400 degrees. Cut a butternut squash in half, placing both halves face down on a cookie sheet. Bake for a least one hour so that squash becomes softened. Remove from oven when finished and scoop out seeds. Next scoop out the squash and place in a large bowl. Mash the squash with a fork or potato smasher. Add salt and pepper (to taste) and mix with the squash.
Follow the directions for the spinach & tofu stuffed shells, making sure to add 1-2 TB of butternut squash into each shell before adding the tofu ricotta mixture. Follow the rest of the instructions for baking in the above recipe by Louise Hagler.
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.