Vegan Cream of Carrot and Aparagus Soup

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Sometimes, you have a favorite soup that you think you cannot make anymore because you are no longer on dairy. For many vegans, cream of asparagus soup is one of those. But there is always a way. This is a delicious, totally vegan version of that soup, right out of our kitchen!
We have done an asparagus soup before, but this is an entirely different recipe, creamy, smooth and delicious!

Note- It includes 2 carrots which do not take away the flavor of the asparagus but add to the richness of the flavor.

2 carrots, boiled
2 cups asparagus, chopped
2 cups soy milk
1/2 cup water
1 1/2 Tbsp. cornstarch
Salt to taste
1 tsp. onion powder
1/4 tsp. garlic powder
Optional: 1/4 cup raw cashews

Boiled carrots till soft. When carrots are ready, scoop out and put in a bowl. In the same water, boil asparagus till soft.
When ready, put in a blender the carrots, the asparagus, with whatever leftover water you have left of the boiling, plus 1 cup of
soy milk, the cornstarch, and the cashews, (if you choose to use them) and all the seasonings, blend till smooth.
Pour into a pan. Add the rest of the soy milk and cook over a low heat until it begins to boil, when the cream begins to boil, leave for ten minutes and your soup is done.

Add a crusty bread and some salad and you've got a wonderful, hearty meal!

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Brown Rice Soft Cream Cheese

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This is a mild and delicious cream cheese, and it does not taste like rice at all!
1 1/2 cups brown rice, very well cooked
1/3 block of tofu, drained
3 tbsp. cornstarch
1/2 cup cashew pieces (raw)
Salt to taste
1/4 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. olive oil
1 cup plain soy milk
An additional 1/4 cup soy milk.

In a blender or food processor, process all ingredients, except the olive oil, till smooth and very creamy.
Scrape into a sauce pan. Cook over low heat, mixing it occasionally till it thickens and begins to leave the sides of the pot (about 15 to 20 minutes), as you mix it, add the olive oil and the other 1/4 cup soy milk.
Serve into a container and let cool before using.

This cheese is excellent over toast, with mashed potatoes or baked sweet potatoes, to top a salad pita, to smother muffins or bagels, and anything you can think of!

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Delicious Vegan Grain Patties or Burgers

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These are delicious as is, or topped with a sauce or with sauteed onion rings and red and green peppers, as a side dish for potatoes,
baked yams or just as the filling for a hearty sandwich!

3 slices whole wheat bread
1 cup oats (quick)
1/2 cup wheat germ
1/4 cup cornmeal
1 cup whole wheat flour
1/4 cup sliced almonds (raw)
1 medium onion
1 tomato
2 Tbsp. cornstarch
Salt to taste
3 tbsp. sweet paprika powder
1 tsp. coriander, ground
1 tsp. cumin, ground
1/2 cup red and green sweet peppers strips
1/2 tsp. garlic powder
1 1/2 tbsp. olive oil
1 cup water

In a bowl, soak the bread in 1/2 cup water, adding the oats, until they are soft and mushy (but not runny.)
In a blender, process the almonds, the tomato, the onion, and the peppers with the rest of the water, until you have a paste.

Scrape into the same bowl where the bread and the oats are, incorporate the rest of the ingredients, blending well so that you will have a soft dough, not too wet, not too dry. Form patties when a large kitchen spoon and drop them into a skillet, barely "painted" with olive oil. Cook until golden brown on one side, (about 10 minutes), check to see if they are done, if not, leave them for 5 more minutes,
then, flip with a spatula, and cook on the other until golden brown.

Yield: Approx. 10 medium patties, less if you make large burgers

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Vegan Veggie Steaks

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These are very tasty and quite easy to make. They are also very versatile. You can have them as is, as a terrific insert for pita sandwiches, you can cut them in strips and put them in your favorite sauce to soak up moisture and serve them with pasta or as a side dish for mashed potatoes or rice, you can even cut them in strips and bread them and use them on salads! They are also wonderful with sweet potatoes! The large round veggie steaks, just as is are fabulous to wrap in a tortilla with your favorite trimmings.

Note- We made them large on purpose, to be cut into strips or inserted into a pita as is, but you can make them any size you prefer.

1 medium-sized loaf Italian bread (if your loaf is large, only use half of it)
1 1/2 cups whole wheat flour
1/2 cup quick oats
3 Tbsp. cornstarch
1 stalk celery
1 medium tomato
1 Tbsp. parsley (fresh)
Salt to taste
3 Tbsp. sweet paprika powder
1 onion
1/2 tsp. garlic powder
1 Tbsp. olive oil
1/2 tsp. coriander powder
1/4 cup sesame seeds
1/4 cup sweet red peppers, seeded
1/4 cup green peppers, seeded preferably Anaheim
1 cup water

Cube bread and soak in half a cup of water, with the oats, in a bowl, till the mixture is very mushy. Add the cornstarch to the bread once it is soft, combining well. Meantime, process the tomato, celery, parsley, peppers, onion,
sesame seeds in a with half a cup of water till smooth. Scrape into the bowl where hte bread and the cornstarch are. Add the whole wheat flour and the seasonings. Blend well, making sure the dough is soft but not runny.

Oil a skillet with a thin coating of olive oil, drop 3 tablespoonfuls of the dough and flatten then into the shape of a pancake. Let it cook at a low heat until the tortilla-like steak forms, flip over and cook again till
it is golden brown on the other side. About 10 minutes per side. But watch it, it cooks fast!

Yield: Approx. 8 steaks of a medium size.

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