Eat: Vegan French Onion Soup

I love soup for lunch, especially when I am up at the mountain. The fresh snow, mountain air, and the excitement of shredding always makes cheesy soups looks so enticing. The Chimney Corner, at Sunshine Village has a pretty fan-fricken-tastic French onion soup. I always drool in envy over it as other dinners dig into their cheesy pot of warm goodness. 

I have been playing with some French Onion Soup recipes, trying to find a decent alternative. I don't have a dutch oven, or one of those oven friendly soup bowls so this recipe has forced some creativity out of me. My French Onion Soup is tasty, hearty, and soul warming. 

Ingredients:

1 Tbsp olive oil

1 red onion (sliced into skinny moons)

2 white onions (sliced thinly)

Fresh thyme (about 4 or 5 twigs)

3 cloves garlic (minced)

1/4 balsamic vinegar

1 cup white whine

4 cups vegetable broth

1 bay leaf

1 tsp rosemary

1 tsp oregano

1 tsp salt

1 tsp black pepper

Topping

Sprouted grain bread

1 tsp coconut oil

Daiya vegan mozzarella  cheese

In a large sauce pan, heat the oil over medium heat. Add the yellow onions, thyme, and salt. The onions will appear to take up the whole pan, however, I promise that they will cook down. Cook the onions on a medium low heat, until they begin to caramelize (about 45 min). Add the balsamic vinegar, and stir the onions until the vinegar is absorbed into the onions and they are a deeper brown. Add the stock, wine, red onion, garlic, bay leaf, and pepper. Bring to boil and let simmer for 20 minutes.

You can year the soup now, as is, or for the extra gooey goodness of non-vegan french onion soup preheat the oven to 350 F. On a baking tray place several pieces of whole wheat, or sprouted grain bread- preferably fresh. Lightly brush with oil, and top with tons of Daiya Cheese. Bake for about 10 minutes or until the cheese is uber gooey. 

Pour the soup into a large bowl, and then cover with the baked cheese bread. 

- Enjoy

Eat: African Yam and Peanut Soup

My favorite restaurant in Calgary, is The Coupe. The restaurant is tiny with maybe only 12 tables, but the food is awesome and all vegetarian. I eat their pretty much whenever I'm in Calgary. The ladies who run the coupe got introduced to the restaurant business through: The Galaxy Dinner, a wicked old school Dinner that has long been gone. The owners have a unique passion and respect for modern dinning. The Coup is largely revamped diner food made extra tasty. For a gift awhile back I received "Meet The Coup Cooks." A cookbook with my favorite coup recipes! I was originally a little overwhelmed with the book as the recipes produce a massive yield...but I'm working it out. This African Yam Soup is inspired by The Coup.

Ingredients:

1 onion

3 garlic Cloves

2 yams- chopped

1 tsp sea salt

1/2 cup peanut butter

2 carrots

4 cups vegetable broth

1 tbsp fresh ginger

2 tsp paprika

1 tsp curry powder

1 tsp cayenne pepper

2 tsp cumin

1 tsp coriander powder

In a slow cooker combine the above and cook on high for 4 hours or until the yams are soft.

Once the yams are soft, use a hand blender to puree the mix.

Then add

 1 can coconut milk

1 can crushed pineapple

And depending on your taste more peanut butter.

Using the hand blender, puree once more.

Serve hot and garnish with cilantro.

-enjoy!

Cheezy Broccoli soup! mmm....

I LOVE soup. As far as I concerned soup is the most perfect food. It's warm, It's comforting, It can be made from almost any ingredient and dressed up with cheesy goodness. Years ago, when I first became a vegetarian I struggled to find delicious vegan soups.  Most soups served in restaurants use a chicken or beef broth which instantly de-vegetarianizes an otherwise perfect soup. 

One of the first cook books I purchased was "Skinny Bitch, In the Kitch," by Rory Freedman, and Kim Barnouin. The recipes in the book are simple, easy, and taste pretty good. Since my initial cooking days my culinary skills have improved and I seldom rely on recipes. My favourite soup is a cheezy cream of broccoli. My inspiration for the soup comes form Skinny Bitch in The Kitch, however it has been embellished. 

Ingredients: 

1 Tbsp coconut oil

1 large onion, diced

2 large heads of broccoli (cut up small)

1 yellow squash or zucchini (diced)

2 tsp salt

1tbsp chili powder

a pinch of red pepper flakes

1 tsp black pepper

1 1/2 cup vegetable stock

4 cups of your choice of milk. ( I like to use unsweetened original almond)

1/4 arrowroot powder (it's a starch that helps bond the soup) dissolved in 1/4 cup water.

1 block of cheese shredded (again your choice- I like the nacho flavored follow your heart cheese)

In a large stockpot heat the oil at med temperature, and add the diced onion. Stir in the broccoli and zucchini. Add the spices and salt/pepper. cook until the onion is translucent. Add the veggie stock and increase the temperate to high bringing the mix to a boil, reduce heat to simmer and cook until the broccoli in very tender. Remove the pot from the heat and stir in 2 cups of the milk. 

If you have a hand blender, puree the mixture in the pot; if not transfer carefully to a blender. You might have to do this in batches. Return the soup to the pot, and the pot to the heat. Add the remaining milk and bring the soup back to a boil. Once the soup returns to a boil add the dissolved arrowroot and cheese. Stir until the cheese is fully melted. Test the spices and adjust as needed.

I like to serve the soup over a bed of spice or broccoli sprouts. Enjoy!