vegan 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!

Vegan Big Mac

Knowing how to make vegan big macs is a blessing and a curse.
I serve this with a side of fries seasoned with Rosemary flowers which were super aromatic.
If you wanna curse yourself too...make some mac sauce!


Vegan Mac sauce-

Stir together
3 tblsp Follow Your Heart Mayo

2 tbsp chopped pickles

1 tbsp chopped onions
2 dashes hot sauce 1 tbsp ketchup
1 tsp mustard
1 tsp apple cider vinegar

And top with
1 dash smoked paprika

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