Consultations

HARVEST SQUASH SOUP

c. Jane Quincannon  Stanchich

Sweet, simple, and soothing...a perfect beginning to any meal. This recipe yields 5 servings!

Ingredients:

  • 2 teaspoons olive or corn oil
  • 2 cups sweet winter squash, peeled and cubed
  • 1 cup yellow or white onions, peeled and cubed
  • 2 cups spring or filtered water
  • 3 cups Edenblend soy-rice beverage
  • 1 tablespoon white miso or to taste
  • 5 sprigs fresh parsley for garnish

Cooking Instructions:
Warm oil in soup pot on medium heat. Place the onion in the pot and sautee in oil for 4-5 minutes. Add squash and sautee with the onion for 2 minutes. Add water and bring to boil, reduce heat, and simmer covered 15 minutes or until squash is tender. Puree mixture with a wand-style, hand-held blender. Add Edenblend and continue blending well. In a small cup, dissolve miso in a small amount of soup broth. Lower the heat of the soup to a simmer. Stir in miso. Simmer 3 minutes more. You may blend quickly once more. Garnish bowls with parsley sprigs. Serve warm.

Note: If you wish, you may omit the oil and boil the vegetables in water for another delicious oil-free version.

FRENCH ONION SOUP A LA VEGAN

Who doesn’t love the marvelous, mouthwatering flavor of classic French Onion Soup? I created this simple, dairy-free recipe to have the wonderful flavor and texture of the traditional version. When simmered long and then served with streaming melted “soy cheese” on a crispy-soggy whole grain crouton, marvelous! Bon appetite! Serves 6

Ingredients:

  • 1 Tbls. toasted sesame oil
  • 3 cups white or yellow onions, julienne style
  • 2 garlic cloves
  • 8 cups water
  • 1/2 tsp. dried tarragon
  • 1 Tbls. tamari or shoyu, to taste
  • 2 Tbls. mirin
  • 6 slices whole grain bread or mochi slices
  • 6 squares soy mozzarella “cheese,” shredded

Cooking Instructions:
Gently warm a heavy 3 quart pot and add the oil; heat oil and add the sliced onions and garlic. Sauté until well browned but not scorched. Gently pour in the water. Add the herbs, tamari, and mirin, Cover and cook for 30 minutes. Taste and adjust flavors.

Serve very hot in soup bowls garnished with bread and soy cheeses.

Substitutions: You may substitute thinly sliced mochi for the bread and soy cheese garnish. If you are on a special diet, you may, of course, adjust the oil and seasonings to suit your needs. It will still be great!

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