Tag Archives: food

Delicious Creamy Mushroom Soup

If you like mushrooms and creamy soups, you will love this recipe.  AND, it’s vegan!

CreamyMushroomVegansoup

As mentioned in previous posts, I don’t measure exactly, so I will write down what I estimate I used regarding spices and stuff, unless it was easy like bullion cubes.  You’ll have to adjust the seasonings to your taste.

Ingredients:

Veggie bullion (I used Rapunzel brand – two cubes)
1 large sweet onion
2 packs f portobello mushrooms
1 pack of shiitake mushrooms1 cup of white wine
2 tbsp paprika
3 tbsp dried minced onion or onion flakes
2 tsp salt
1 tsp garlic powder
2 tsp ground pepper (I use large ground)
soy milk (plain, unflavored, unsweetened)
Extra virgin olive oil
flour
Earth Balance

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Make a tan roux with Earth Balance (2 tbsp), olive oil (3 tbsp)  and flour (1/3 cup), then whisk in soy milk until it is a pasty consistency.  These measurements are approximate.

*note* I use Bob’s Red Mill flours – because they are a great company who treats their employees well.  I know that other flours are cheaper and I am on a tight budget like most folks out there, but if you can manage to support a good company, please consider this one.

Set the roux aside.

Put about 1/4 olive oil in the soup pot and put in chopped onion, saute until brown, not quite caramelized.  Add water and let cook all the way down.

Add about eight cups of water and 1 cup of sweet white wine (I used Barefoot moscato) and set aside while you chop and dump all of the mushrooms in a big skillet to saute them in olive oil.

Taste test and add more salt or seasonings to your taste.

I used portobello and and shiitake mushrooms, but I think next time I am going to add some porchini and white button as well.  If you do that yourself, please let me know how you like it!

After the mushrooms are all well sauteed set them aside, slowly whisk the roux into the stock over a low heat.  Once the roux is nicely mixed in then add the mushrooms to the pot.  Add more water if it is needed.  Turn heat to medium and allow it to heat up.  Treat it like gravy, let it boil up but keep stirring to avoid lumps.  This will not be as thick as gravy or as creamy as something that has heavy cream in it.  You could add more flour like with gravy or even some cornstarch, but I liked it slightly creamy.  If you made it creamier you could pour it over rice, noodles or potatoes.

It was delicious.  We had it with a Panera baguette.

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Easy Black Bean Chili

I just threw together a bunch of ingredients and made a delicious vegan black bean chili.  Thought I’d share the recipe since it’s chilly chili weather now.

blackbeanchili

I don’t really measure, so if you are a measurer you’ll have to tinker with the amounts by tasting the sauce.

I cut up four medium size “vine” tomatoes, half a yellow onion and one green pepper and tossed them in the cooking pot (you could do this in a crock pot too!) that had about 3 tbsp of olive oil in the bottom

I let this cook on medium heat for about half an hour, then covered it for about an hour.  The tomatoes made it all plenty moist without adding water.

Remove the lid and mush up any tomatoes still holding their shape.  You don’t have to take the skin off you don’t have to do anything but smash ’em up a bit.

I happened to have three cans of black beans in the cupboard, so that’s what I used.  I dumped in the black beans.  I think you could use pinto or kidney and adzuki beans too, if you wanted to.  Or mix it up with any combo of those you have.  But these black beans taste nom.

Seasonings – measurements are approximate:

3 tbsp chili powder
2 tbsp paprika
2 tsp tumeric
2 tbsp dried minced onion
1 tbsp onion powder
1 tbsp garlic powder
2 tsp fresh ground pepper2 tsp salt

Mix it all together well and add about 2 cups of water and let it simmer simmer simmer while some of the liquid reduces.  I like leaving it a bit like a broth because I put tortilla chips in a bowl and pour the chili over the chips and add some liquid to soften the chips up and eat it like that.  If you want a thicker broth, add a little corn meal and corn starch to the liquid (like a tablespoon) and mix well.

If you are doing this in a crock pot I would just put all of the ingredients in (don’t forget the two cups of water!) and let it simmer on low all day.  When you get home if there is too much liquid, then turn it up to high and leave the lid off for a little bit while you do other stuff.

You could add lots of other ingredients to this to make it yummy.  Like jalapenos and corn, for example.

You can also ad some vegan cheddar shreds if you like – but I am actually getting used to having a lot less cheese in general.