It only seems fitting to have a spring soup session with this never-ending winter the midwest is experiencing. This is a Potato Soup without an overload of Potatoes.
Mashed Cauliflower was the basis of this wonderful Soup. In a Skillet, light Oil, Celery, Carrot, Onion and Garlic were pan-fried. Boiled and strained Cauliflower was mixed in and seasoned with Sea Salt, Pepper, Sugar and Cayenne before being slightly scorched on an fiery skillet. Balsamic and White Wine Vinegar put out the fire in my pan. After being stirred around, Almond Milk was added and stirred in, also. After cooling a tad, the concoction was blended slightly chunky. Added back to the pan, Almond Milk controlled the consistency of this goldmine of smells.
Riced Broccoli & Cauliflower, Ⓥ ‘parmesan cheese’ and Dill Weed were added and stirred in while keeping an eye on the desired consistency.
I like what I like. You like what you like. Recipes are guidelines. Let’s not take cooking too seriously. Have fun and create!
NOW, some Veggies were roasted while the Mashed Cauliflower simmered down now, warmly. Potatoes and Carrots were chopped and seasoned with Cracked Pepper, Sea Salt and Garlic. Cubed Tofu was also roasted, but separately. Veggie Broth was simmered in the BIG POT and diced (raw) Celery & Onions were added with the roasted Veggies & Tofu. Fresh Dill and the Mashed Cauliflower was eventually added and cooked down as much as possible.
To infuse all of these flavors together the best way in my head, they were blended to be further cooked down. Served with a side of Lemon Dill Potatoes and Garnished with fresh Dill and a simple cracker, a few pictures were taken before being devoured.
Cheers. Have fun!
Yellow Potatoes were roasted and slightly cooled before slicing these Potatoes and placing in their final deathbed.
In a saucepan, Veggie Broth, Garlic Powder, Crushed Red Peppers, Sea Salt, Sugar, Pepper, Almond Milk, Lemon Juice, Yellow (standard) Mustard, Corn Starch and Vegan Parmesan ‘Cheese’ was prepared.
The dead sliced Potatoes were placed, skins down, and smothered in the Vegan Lemon Dill Sauce and roasted//broiled to create amazing texture and color.
LBⓋ = Low Budget Ⓥegan
MERRY CHRISTMAS, y’all!
Good food, good beer, a bit of time on my CROSSMAS bike (2014 TREK CrossRip aka HULKRIP) and not to mention quality family time is the perfect balance of greatness for I to strive this holiday season.
My sisters were mentioning that I need to write a cook book. I failed to mention all of you wonderful people that I annoy and torture with my deafening words and blinding pictures on WordPress. I will, however, take it into consideration.
It is oftenly easy to get ahead of yourself (myself) and experiment with food. Which is great, but not the best thing to do with family as your test bunnies unless you do not like them. There is nothing wrong with keeping things simple. I made Roasted Potatoes and a mastered experimental dish that I’ll get into another time. I will seriously not be climbing into the casserole dish with all of that glorious food consuming space waiting to be embraced inside of my tummy. Apologies for any misleads. I have an idea for bread, but decided to hold off and do that concept as a project just for myself. Crafting your (my) Ⓥ experiments before sharing is ideal. And it pans out. Happiness and joy to follow. Nothing is more satisfying (to me) than showing off a successful experimental dish you (I) constructed.
LBⓋ 11/10 Roasted Potatoes ingredients:
More of just a side, these are absolutely an economical and delicious way to eat ⓋEGAN.
Low Budget ⓋEGAN 7/10 POTATOES ingredients:
These potatoes are super cheap at $0.39 per serving. And an outstanding side or snack.