Monday, August 25, 2014

Rawsome goodness!

Look what Rawsome I made today! It's a Oversized Oreo Tart with Vanilla Coconut Cream & Chocolate Ganache from the Rawsome Vegan Baking Cookbook by Emily Von Euw.

Monday, August 18, 2014

Creamy Tomato Soup

One of my friends that I have worked with gave me a tomato soup recipe many years ago.  It had butter, milk and chicken broth which I no longer use. So I changed a few things and veganized the recipe!!  So if you have extra tomatoes, this is a great tomato soup recipe!!

Creamy Tomato Soup

6 red tomatoes....a little bigger than baseball size
1 tsp. vegan Better Thank Bouillon chicken
1/4 tsp. baking soda
1/2 c. soy creamer 1/4 c. reserved
2 1/2 c. soy milk
1 tsp. onion powder
1 tsp. garlic powder
2 TBSP. flour or cornstarch
1 tsp. fresh dill (optional)

-Skin and chop tomatoes, savings 1 c. of the tomato juice. I usually do this in a strainer inside a larger bowl.  See note below about skinning tomatoes.
-In a large saucepan, stir chopped tomatoes and the 1 c. of tomato juice. Add the bouillon and simmer for 5 minutes.
-Turn off the heat and run the tomatoes in a blender until smooth or you can pulse the blender and leave it a little chunky if desired. Be careful not to let the lid explode due to the steam. Return back to pot and add the baking soda. Stir until dissolved.
-Turn the heat on low and stir in the 1/4 c. creamer, soy milk, garlic powder and onion powder.
-In a small bowl, combine the remaining 1/4 c. creamer and the flour or cornstarch.
-Slowly stir adding the flour mixture into the soup. Stir until thicken. Turn off heat.
-Add the chopped dill.

Serve it up with your favorite crusty bread or crackers and enjoy!

NOTE:  To remove the skin off of tomatoes, boil a large pot of water. Put the tomatoes in the boiling pot of water. After a few minutes, the tomato skin starts to split. Take out tomatoes and slightly cool. Peel the skins off and discard.

Wednesday, August 6, 2014

Pizza Stew

Pizza Stew

1/4 c. veggie broth
1 medium onion, chopped
2 garlic cloves, minced
1/2 c. red bell pepper, chopped
1/2 c.  green bell pepper, chopped
3 large tomatoes, peeled and chopped with juices
1 tsp. vegan Better Than Bouillon No Beef Base
2 1/2 tsp. Italian seasoning
2 TBSP. sliced green olives
1/2 c. sliced mushrooms
1 handful baby spinach

-In large pot, add the veggie broth, onions and garlic. Simmer until onions start to become translucent.
-Add both peppers, tomatoes, and the Better Thank Bouillon No Beef Base. Stir together.
-Simmer for 5 minutes, stirring occasionally.
-Add the Italian seasoning, olives, and mushrooms. Cook another 2 minutes.
-Turn off heat and stir in the baby spinach.

You may also add other veggies or add a meat substitute like tempeh or TVP!