recipe

Creamy Broccoli and Red Potato Soup


Creamy Broccoli and Red Potato Soup

Total cook time - 35 mins

                            Serves - 4

Ingredients

-3 tbsp Unsalted butter (you can sub vegan butter)

-1 Small onion , finely chopped

-2 Garlic cloves , minced

-4 tsp Corn Starch

-3 cups Milk (you can use real milk or unsweetened cashew milk)

-1 cup Gluten Free vegetable broth

-1 cup water

-1.6 lb Red skin Potato , peeled and cut into 1.25 / 1/2" cubes

-5 cups Broccoli florets (bite size) (about 1 large broccoli

-1 + cups Grated cheese , cheddar or Daiya meltable vegan cheese


Garnish, optional

Shallots/scallions , finely sliced

Grated cheese


Instructions

Melt butter in a large pot over medium heat. Add onion and garlic, cook for 5 minutes or until softened.


Cook for 30 seconds.


Add about 1 cup of milk and stir quickly, it will thicken quickly. Add remaining milk gradually, whisking as you go.


Add broth, water and potato. Bring to simmer, and cook for 12 - 15 minutes, stirring occasionally, or until potato is just cooked. If the soup gets too thick, add more broth (or water) - depends how rapidly you are simmering.

Then mix together 4 teaspoons of cornstarch / cornflour and a splash of water to make a slurry.  This will thicken the soup.

Add broccoli and stir. Cook for 2 minutes, then take the pot off the stove.


Stir through cheese (I use 1 cup). Adjust salt and pepper to taste.


Ladle into bowls and top with garnishes of choice.

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Vegan Pumpkin Mac and Cheese

Have you tried my Vegan Pumpkin Mac N Cheese yet?

Here is my Recipe..

**** Vegan Pumpkin Mac n Cheese****

2 cups of spiral pasta or elbow macaroni

1/2 cup reserved pasta water

Put the pot back on a burner that's on medium heat, then add in...

1 tblsp coconut oil (you can used infused coconut oil)

1 tblsp/2 cloves finely -chopped garlic

1 tblsp mustard

2/3 cup pumpkin puree or soup

1/4 cup nutritional yeast

1 tsp Hot sauce (Frank's is best)

1/2 cup Meltable Vegan Cheddar

Salt and Pepper to taste

*

Boil pasta, when it is aldente drain out the water, reserving about a cup of the pasta water.

Then put the pot back on the stove on medium heat, and stir in all of your ingredients, then slowly pour in the pasta water as needed to thin out the cheese sauce.

Stir and let simmer until everything is melted and mixed together. (If it's too runny you can add a tblsp of flour to thicken the sauce.)

When it's to your cheese sauce texture liking, remove it from the heat and serve it in a cute pumpkin!

This is a great way to eat your veggies and your cannabis!

If you try this recipe, tag me in your pics and let me know what you think!

Lasagna Grilled Cheese

This Lasagna Grilled Cheese is the ultimate edible!

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If you want your very own Magical Butter Machine, use my code for $25 off!

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For this recipe you can use leftover lasagna or follow this recipe to make a mini lasagna to fill this gooey and cheesy creation.

If you make this, make sure to tag me in your photos! 

INGREDIENTS-

Tomato Basil Sauce

1 Tbsp olive oil

½ onion, chopped (1/8 cup)

3 clove garlic, chopped (1 Tbsp)

4 cups of fresh, chopped tomatoes

2 tsp salt

¼ tsp dry chili flakes

8 large leaves fresh basil, chopped

Ricotta Filling

1 tsp olive oil

2 cloves garlic, finely chopped

2 tsp salt

½ tsp black pepper

1 ½ cups ricotta, drained

Lasagna

4 (12 x 12) sheets fresh or cooked lasagna

2 cups Provolone, grated

2 cups Cheddar, grated

½ cup Parmesan, grated

Grilled Cheese

8 slices Texas white bread

12 tblsp Cannabis Infused cup garlic butter equaling about 5 mgs THC per Tablespoon

2 cups Provolone, grated

DIRECTIONS

Tomato Basil Sauce

1. Heat olive oil in a large pot over medium-high heat; add chopped onions and stir while cooking for 1-2 minutes, or until onions are translucent.

2. Add chopped garlic to the pan; stir and cook for 1 minute, or until garlic is fragrant.

3. Add tomatoes, salt, dry chili flakes, and fresh chopped basil; stir well, reduce heat to medium-low. Cover and simmer for 30 minutes.

4. Remove cover, stir, and continue to simmer uncovered for 30 minutes; remove from heat and let cool for 10-15 minutes.

5. Using an immersion blender, blend sauce until smooth and set aside until lasagna assembly.

6. For the ricotta filling you will take the garlic and saute it in a pan with the olive oil to release the garlic flavor and soften the garlic.

7. In a large bowl, stir together drained ricotta, the sauteed garlic, and egg until combined; wrap with plastic wrap and refrigerate for at least 20 minutes.Lasagna

1. Preheat oven to 350ºF.

2. Pour 1 cup of tomato sauce into the bottom of the pan; lay 1 sheet of pasta over top.

3. Spread 1 ¼ cup of ricotta mixture over the sheet of pasta; top with ¾ cup Provolone and ¾ cup Cheddar. Spread 1 cup of sauce over the cheese.

4. Lay the second sheet of lasagna over top, followed by another 1 cup of tomato sauce.

5. Add the third sheet of lasagna over top, followed by another 1 ¼ cup of ricotta mix, ¾ cup Provolone, and ¾ cup Cheddar. Add 1 cup of tomato sauce.

6. Lay the last sheet of pasta over top. Cover with 1 cup of tomato sauce and remaining cheese.

7. Cover pan with metal foil and bake for 20 minutes; remove foil and continue baking for an additional 20-25 minutes, or until cheese is completely melted throughout.

8. Remove from oven and set aside to cool to room temperature; once cooled, cover with plastic wrap and refrigerate for 1 hour.

9. Slice cold lasagna into nine 4 x 4-inch pieces.

Grilled Cheese

1. Butter 4 slices of Texas bread with garlic butter; place bread butter-side down on a clean surface.

2. Top each slice of bread with ¼ cup Provolone cheese and 2 tablespoons of tomato basil sauce.

3. Place 1 slice of cooled and cut lasagna on each slice of bread; top each piece of lasagna with 2 tablespoons of tomato basil sauce and ¼ cup Provolone cheese.

4. Butter one side of the remaining 4 slices of bread with remaining garlic butter; place bread, butter-side down, on top of the lasagna.

5. Heat a non-stick pan over medium heat; place prepared sandwiches into the pan and cook evenly for 7-10 minutes per side, or until cheese melts and lasagna is heated throughout.

6. Remove sandwiches from pan, cut on a diagonal, and serve.

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