Savory Vegan Cauliflower Cream Soup

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Easy and tasty, classic Delicioso style. Add some crusty bread and you will have something satisfying and relatively fast to make.

1 head cauliflower
1/4 sweet green pepper, chopped
1/4 sweet red pepper, chopped
1/2 cup tofu, drained and chopped
4 cups water
2 cups plain soy or plain almond or rice milk
Salt to taste
1 tbsp. olive oil
2 tbsp. sweet paprika powder
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. vegan chicken Style Seasoning

Place all ingredients, except oil in a pan and cook will veggies are soft but not soggy. Pour into a blend or food processor and blend. Drizzle some olive oil on top when you serve.

Yield: Serves 2

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Vegan Cheesy Vegetable Soup

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When you are looking for something to hearty, warm, delicious and easy, this soup just hits the spot! Add your favorite peasant bread and you are set!

Soup Base-
7 cups water
1 cup sweet red pepper cut in strips
3/4 cup tofu (rinsed, drained and cubed)
4 Tbsp. cornstarch
1 Tbsp. onion powder
1 tsp. garlic powder
4 Tbsp. sweet paprika powder
Salt to taste
1 Tbsp. Vegan Chicken Seasoning
1 Tbsp. virgin olive oil

Put all of the ingredients of the Base except the olive oil in a pot, with only half of the water and cook until the cheese thickens, stirring constantly so that the soup will not stick and burn. When the cheese is done, add the rest of the water and the

1 cup frozen mixed vegatables (thawed)
1 1/2 cup fresh cauliflower florets, sliced in half
1 cup fresh asparagus, chopped
1 cup fresh broccoli, chopped
Pasta of your liking (noodles, penne, whichever you prefer, this is optional)

Continue to cook the soup until the vegetables are tender and pasta is al dente.

Serve with crusty whole grain bread or with seasoned oven baked poatoes.

The Sunshine of the Soul...
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Scalloped Sweet Potatoes With a New Twist

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We loved our scalloped potatoes but we decided to try making scalloped sweet potatoes and it is a wonderful combination of savory and sweet that is very pleasing to the palate. Hope you enjoy it as much as we did!

2 medium sweet potatoes (not yams)
1/2 block tofu, drained and cubed
1/2 cup raw, sliced almonds
1/4 cup toasted hazelnuts or macademias (for a more nutty flavor, you can use 1/4 olive oil + 2 Tbsp. macademia oil)
1 1/2 tsp. onion powder (make it 1 tsp. if you are not a great onion lover. If you are a great onion lover you can go up to 1 1/2 Tbsp. for a zesty dish!)
1/2 tsp. garlic powder (1 tsp. if you like it zesty)
Salt to taste
2 cups soy milk, plain
1 1/2 cups water
3 Tbsp. cornstarch
1/2 cup olive oil

In a food processor or blender, process the tofu, the almonds, the milk, the cornstarch, the seasonings, and the water, till you have a smooth cream.
Pour into a large baking dish and add the sweet potatoes. You must cover the sweet potatoes with the liquid. If the liquid you have does not cover the sweet potatoes, add a bit more
water and adjust seasonings. Pour the olive oil on top of the mixture and combine.
Bake at 400ยบ F for 1 and a half hours or until potatoes are golden brown.

Serves 2

Add some vegan sausages or patties and a great salad and you have a very tasty meal!
Note- You can also add the sausage slices to the dish itself for a scrumptious variation.

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Vegan White Cheese

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This cheese is very easy to make since it  is baked and you don't have to be standing by a stove to watch it while it cooks. It is very mild, so it goes well with many things and it will not overpower a sandwich yet it will add a mild nutty flavor to it. Hope you like it!

1/2 block tofu
1/2 cup raw almonds
1/4 cup sunflower seeds
Salt to taste
2 Tbsp. tapioca flour
4 Tbsp. cornstarch
1 tsp. lemon juice
1/2 cup soy milk (plain)
1 tsp. onion powder
1/2 tsp garlic powder
2 boiled potatoes mashed

In a blender, process the almonds, sunflower seeds and the milk, adding the rest of the ingredients, till smooth, pour into an oiled Pyrex covered with parchment paper and cook at 350° F about 30 minutes or until it is solid.
This mild white cheese goes well with many dishes, it is also excellent for sandwiches and for spreading on tortillas that you then fill with salad.

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White Cream Soup With Broccoli and Peas

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This is a super easy soup but it's tremendously tasty. Try to increase the onion flavor as much as it is palatable to your taste buds, because that is the secret of this soup's savory goodness. You can use a whole sweet onion and then add onion powder cautiously until you reach your limit. At home, we have it with a full Tablespoon of onion powder and we love it, but if you are not used to food that is really spicy, go easy until you reach the point that you will enjoy. We are not shy about olive oil either (it is rich in antioxidants after all), but you season the soup to your taste. Add your favorite whole grain bread and you are in for a treat, especially after being out in the cold!

1/2 cup tofu
3 Tbsp. cornstarch
1 1/2 cups water
Salt to taste
1 tsp. onion powder (if you are an onion lover, you can go up to 1 Tbsp. onion powder)
1/2 tsp. garlic powder or to taste
1 1/2 Tbsp. olive oil

Put in a food processor or blender and process till smooth.
Scrape into a pot and cook till thick and creamy, (about 10 minutes)
Meanwhile, in a separate pot place

1 1/2 cups broccoli florets
1 cup peas
with a little bit or water and cook for 5 to 6 minutes. Strain the water of cooking and add the florets and the peas to the cream and let them absorb the flavor of the cream for a few minutes.

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Delicious Rollies

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Rollies have always been very popular on our blog. They are easy to make, savory and go well as a side with a great variety of dishes. They also make great finger food for social gatherings. Here is a new version of these delicious morsels!

1 cup cracked wheat, well cooked according to package (to the consistency of rice)
1/2 cup quick oats
1 cup whole wheat flour
1/4 cup sesame seeds
2 Tablespoons cornstarch
1 1/2 Tbsp. sweet paprika powder
1 teaspoon coriander powder
1/4 tsp. cumin powder
1/8 tsp. turmeric powder
1/4 tsp cardamon powder
Pinch brown sugar
1 tsp. vegan chicken style seasoning
1 tsp. onion powder
1/2 tsp. garlic powder
1 plum or Roma tomato, chopped
Salt to taste
1 cup water (or less)

Put cracked wheat in blender with 1/4 to 1/2 cup water and  the chopped tomato, process till smooth.
Scrape into a bowl and add the rest of the ingredients and the rest of the water, slowly as you mix till you have a soft dough, which is neither stiff nor runny. Form the rollies by dropping a tablespoon of the dough on the palm of your hand and rolling the mixture into shape.
Drop into a greased cookie sheet and bake at 350° for 25 minutes, then turn and leave till golden brown.
You can serve these as is or topped with your favorite sauce. Enjoy!

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Split Pea and Veggie Steaks and Strips

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These are super tasty and the best thing of all is that you can use them in different ways. You can make steaks an top them with your favorite sauce or just a generous mound of sauteed onions, and serve them as a delicious side or you can cute them into thick strips and drop them into your favorite sauce until heated through and they have absorbed some of the liquid and serve them like that, either way, they are wonderfully savory. Enjoy!

2 cups split peas, already cooked
1 cups whole wheat flour
1/2 cup tapioca flour
2 Tbsp. corn starch
3 Tbsp. sweet paprika powder
2 Tbsp. vegan Chicken Style Seasoning
1 large carrot, peeled and sliced
1 large potato, peeled and cubed
1 stalk celery, washed and sliced
1/4 cup fresh parsley, chopped
1 large tomato, chopped
2 Tbsp. onion powder (1 tsp. only if you are not crazy about spicy food)
1 tsp. garlic powder (1/2 tsp. if you like your food with a milder flavor or to taste)
1/2 cup bread crumbs
1/2 cup sweet red pepper strips
1/2 cup sweet green pepper strips
1 1/2 Tbsp. olive oil plus more to cook with
1/2 cup water
Salt to taste

In a food processor or blender, put all the ingredients, except the oil and the flour process till smooth. Scrape into a bowl and mix in the flour and the oil, combining until you have a soft dough without lumps, that is neither too stiff or too runny. Heat a skillet that has been barely "painted" with olive oil to avoid sticking and drop the mixture into it by large tablespoonfuls. Wait till sets on one side before flipping. Cook till golden brown on both sides.

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