The addition of the buttery roux gives the soup a rich texture. But I think you can also add a bit of creme fraiche instead.
Category Archives: vegan
Fennel, beans, and greens soup: vegan
This is a variation on a recipe from the NY Times. I cut back on the oil and garlic. It has a nice mild flavor and is very satisfying. We used mozzarella as suggested but added it to each bowl, about an ounce, then sprinkled with parmesan cheese too.
Pesto: vegetarian or vegan
This is my favorite combination for pesto. The avocado takes place of the heavy oils usually in pesto. I don’t measure my basil and parsley, pretty much an even amount of both, at least a cup full of each. But if I have less, it’s also ok.
Summer squash bake: vegan
This could be made by just grilling the squash, pepper and onion and cooking the potatoes then mixing all together. It’s a nice combination of flavors, no matter how you cook them. You can also double the recipe to serve more people.
Sweet potato and peanut soup: vegan
This dish can be made with any other vegetables than kale, spinach, mixed greens, etc. We had left over arugula, a zucchini, and some salsa from chipotle, I threw that all in the mix as well. We topped each serving with a tbsp of peanuts. It has just enough heat and is very flavorful.
Banana and bean dip: vegan
I used to eat this dip with real sausage meat and was hesitant to try it with veggie meat. This actually came out really good. I used Rao’s arrabbiata sauce, which has a bit of heat, so if you like it spicier, add pepper flakes, or hot sauce.
Garam Masala with chickpeas and spinach: vegan
This is the first time I made anything with garam masala spice mix. It was very fragrant and tasted delicious.
Orzo with lemon and peas: vegan
Well, this was an experiment and I would do it a bit differently next time. I think that the flavors are very good together, but it needed some sauce or liquid to make it more palatable.
Butternut squash and bean stew: vegan
This is a hearty meal for a cool winter evening. It makes a lot of food and is fine served plain.
Broccoli curry: vegan
The first time I made this I did not put as many spices in it, only red curry paste. Afterwards I added the other spices and it made all the difference. I also use Rao’s Arribiatta for the tomato sauce.
