Vegan Cream of Mushroom
I had a package of mushrooms in the refridgerator I needed to use. I can't remember why I bought them so I decided to whip up a quick soup. I used this recipe for inspiration but I was not interested in consuming a raw mushroom soup
- one package of white button mushrooms
- 1 tablespoon of olive oil
- one small yellow onion
- two cloves of garlic
- 1.5 cups of unsweetened almond milk
- 1 tablespoon of cornstarch or other thickener (as needed)
- salt and pepper to taste
I chopped the onion loosely and sauteed it in some olive oil until it was translucent and starting to brown. In the mean time I chopped the mushrooms, stems included, and threw them into the pot to sweat. I tossed in the garlic, chopped of course, covered the pot and waited for the mushrooms to cook and release their moisture. I added the almond milk and allowed the soup to heat back up to temperature. I added some cornstarch just before I used my immersion blender to "cream" the soup. I topped mine with nutritional yeast. The first night I ate it, the soup seemed a little too sweet but by the second night the flavors blended much better.
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| Mushroom soup, cauliflower popcorn, and some bagel chips |
Cauliflower "popcorn"
First of all there is nothing popcorn about this recipe. It is just roasted cauliflower. People are trying to popularize vegetables. I mean I get it. "Cauliflower popcorn" sounds a lot more appealing than "roasted cauliflower" but when prepared correctly any vegetable can go from good to great, even brussel sprouts. Just gotta give 'em a chance!
- I bag or head of cauliflower chopped into florets
- 1 tablespoon of olive oil
- any desired spices (I used nutritional yeast but garlic power or hot sauce would also work)
- salt and pepper to tasted
I just tossed the florets in olive oil and then nutritional yeast and coarse salt. I baked everything at 425 degrees until the florets were browned and slightly crispy.
