Garlicky Rosemary Potato Soup

Hello everyone and happy Friday!

This is an old recipe but is still one of our favorites.  It is delicious, comforting and is perfect for those upcoming Fall evenings.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It’s easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast 🙂

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

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Ingredients: 

  • 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)
  • 1 large yellow onion, chopped fine
  • 1 celery rib, chopped fine
  • 8 garlic cloves, chopped
  • 2 sprigs fresh rosemary, leaves stripped and minced
  • 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 bay leaf
  • ¼ teaspoon black pepper, plus more to taste
  • 4 cups vegetable broth
  • ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream
  • ¼ teaspoon salt

 

Directions: 

  • Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).
  • Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

 

Click here to purchase your own copy of The No Meat Athlete Cookbook.

How to Make “Cheese” without the Dairy

Hey everyone,  happy Wednesday!

I will keep this one short and sweet, because looking at this picture has me hungry 🙂

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There are some amazing, plant based cheeses on the market.  However, sometimes I want something that isn’t processed and is whole food plant based.

This is by far and away our favorite, dairy free “cheese” sauce.  We use it on Mac, as a dipping sauce for veggies, or even as a spread on a sandwich.  It is delicious!

*Note: this is not my recipe.  I found this recipe here.  However, I wanted to share it with you because through all of the cheese recipes we have tried, this one was the yummiest (is that a word?!)!

Ingredients:

  • 1 cup peeled/diced yellow potatoes (or russets)
  • 1/4 cup peeled/diced carrots
  • 1/3 cup chopped onion
  • 3/4 cup water (preferably use liquid from pot of boiled veggies)
  • 1/2 cup raw cashews
  • 1/4 cup coconut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 3/4 to 1 teaspoon salt (or more to taste)
  • 1/4 teaspoon garlic powder
  • 1 pinch cayenne pepper (optional)
  • 1 pinch paprika

Directions:

  1. Boil several cups of water in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
  2. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).
  3. Blend until smooth.
  4. Enjoy!

I hope that you enjoy this recipe.  Please let me know what you think!

Garlicky Rosemary Potato Soup

Hello everyone,

It is that time of year where the weather has cooled down (except for in San Diego, of course!), and all I want to do is sit by the fire with some delicious, comfort food.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It’s easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast 🙂

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

IMG_8306

Ingredients: 

  • 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)
  • 1 large yellow onion, chopped fine
  • 1 celery rib, chopped fine
  • 8 garlic cloves, chopped
  • 2 sprigs fresh rosemary, leaves stripped and minced
  • 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 bay leaf
  • ¼ teaspoon black pepper, plus more to taste
  • 4 cups vegetable broth
  • ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream
  • ¼ teaspoon salt

 

Directions: 

  • Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).
  • Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

 

Click here to purchase your own copy of The No Meat Athlete Cookbook.

How to Make Vegan Cheese

Hello everyone,

Are you thinking about jumping on the vegan bandwagon but don’t know how you could possibly live without cheese?!  I have good news for you!  With these two “cheese” recipes, you do not have to give up that comfort food :). However, now you get to enjoy it with less saturated fat, less of an environmental impact and without harming any animals.

For my visual people, here is a quick video that will take you through my favorite vegan cheese recipes, step by step.  The recipes are written out below for those who like to learn that way.  I hope that you enjoy them and that you can use them in your kitchen.

Recipe 1:  Cashew Cream from The No Meat Athlete Cookbook

Ingredients:

  • 1 cup raw cashews, soaked in hot water for 1 hour, then drained
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 to 1 cup water

Directions:

Combine the cashews, lemon juice, and salt in a high-speed blender, using a tamper to assist with blending.  Add water 2 tablespoons at a time as needed to achieve desired consistency, and process until thick and creamy.

**Add seasonings of your choice.  We like to add dill or onion powder to create dressings or dips.

Recipe 2:  All-Purpose Cheese Sauce from the Oh She Glows Every Day Cookbook (modified a bit in the video)

Ingredients:

  • 1/4 cup raw cashews
  • 1 1/4 cups diced peeled potatoes
  • Heaping 1/3 cup diced carrots
  • 2 to 3 tablespoons nutritional yeast, to taste
  • 2 tablespoons refined coconut oil or other neutral-tasting oil, such as grapeseed oil
  • 2 tablespoons plus 1 1/2 teaspoons water
  • 1 1/2 teaspoons fresh lemon juice, or more to taste
  • 1/2 teaspoon plus 1/8 teaspoon fine sea salt, or to taste
  • 1 medium clove garlic
  • 1/2 to 3/4 teaspoon white wine vinegar, to taste
  • Sriracha or other hot sauce (optional)

Directions:

  1. Soak the cashews in a bowl of water overnight or for at least 1 hour. Rinse and drain.
  2. Put the potatoes and carrots in a medium pot and add water to cover.  Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender.  Drain.  (Alternatively, you can steam the veggies).
  3. Transfer the cashews, potatoes, and carrots to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 teaspoon of the salt, garlic, and vinegar and blend until smooth.  If using a Vitamix, use the tamper to help it blend.  If it’s too thick, you can add another splash of water or oil to help it along.  Taste the sauce and add Sriracha and more salt, if desired.  The sauce will keep in an airtight container in the fridge for up to a week.

Check out both of their websites as well:

Oh She Glows  http://ohsheglows.com

No Meat Athlete  http://www.nomeatathlete.com