Vegan French Onion Soup

Vegan French Onion Soup


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Vegan French Onion Soup
The vegan mozzarella cheese sauce and homemade croutons that top this French onion soup create a trifecta of flavor. It's as good as you want it to be. It's a bit labor intensive. And worth it. You can skip the homemade croutons if you have good bread.
Vegan French Onion Soup
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
French onion soup
Vegan Mozzarella Cheese Sauce
Homemade croutons
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
French onion soup
Vegan Mozzarella Cheese Sauce
Homemade croutons
Vegan French Onion Soup
Instructions
  1. Cut onions in half, then into thin slices. Place in a soup pot and caramelize on high for about 30 minutes, adding splashes of water as needed to avoid sticking. Onions are done when they are deep brown and stringy.
  2. Meanwhile, whisk the remaining ingredients into a large bowl. Set aside. Don't forget to stir the onions regularly!
  3. Place all of the ingredients for the vegan mozzarella cheese sauce into a high speed blender. Yes, there are a lot of them. And the end result is worth it. But don't worry if you are missing something. Use what you have, taste at the end, and adjust as needed.
  4. Don't forget to keep stirring the onions. Blend the vegan mozzarella cheese sauce ingredients for at least 10 minutes. At some point, you will see steam--that's the blender cooking for you! Keep blending until you hear the motor starting to work harder. The sauce is thickening. Give it a few more minutes.
  5. Once the onions are caramelized, pour the seasoned vegetable broth mixture into the pot. Bring to a boil, reduce heat to low and simmer for 15 minutes. Remove bay leaves.
  6. Unless you have awesome sourdough bread and prefer to serve thin slices topped with the cheese sauce in the soup, make the homemade croutons (What's another few minutes of effort?) Preheat the oven to 400 degrees. Rip your favorite bread into small pieces and place in a bowl. Whisk together the rest of the ingredients and pour over the bread, stirring to thoroughly coat. Line a baking sheet with parchment paper and bake croutons for 15 minutes, stirring periodically.
  7. Bon appetite! Serve soup in bowls and top with croutons and cheese sauce. If you want to get fancy, place under a broiler for a few minutes to get the cheese sauce bubbly and bread or croutons extra crispy.
Recipe Notes

As this recipe has a lot of ingredients and takes a lot of time, consider doubling it. Delicious leftovers are so convenient, and you can freeze it. The cheese sauce can be used in another meal (or eaten solo) . . .

Black Rice Pilaf

Black Rice Pilaf

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Black Rice Pilaf
The deep hues of black rice indicate a high level of designer antioxidants called anthocyanins, which have strong anti-inflammatory properties that work against diabetes, heart disease and alzheimers. And the flavor is a rich, nutty sweetness that needs no additional effort.
black rice pilaf
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
black rice pilaf
Instructions
  1. Bring rice and broth to a boil over high heat. Cover and reduce heat to low. Simmer until tender, about 25 minutes. Fluff with a fork. Makes about 4 cups cooked.
  2. Sauté chopped veggies and edamame in a few tablespoons of water (or broth if you have extra!) Salt and pepper to taste. Note: ideal cooking times may vary for individual vegetables. Cook garlic, onions, mushrooms until soft. Cook broccoli, carrots, peppers, zucchini, cauliflower, etc. until bright in color but still crisp. Add greens last to avoid over-cooking.
  3. Whisk together oil, balsamic vinegar and maple syrup. For an Asian flavor, add soy sauce.
  4. Combine sauce, veggies and rice. Heat and stir for an additional minute. Top with your favorite garnishes (green onion, cilantro, parsley, dried seasonings like Italian seasonings, chili powder, cumin, turmeric, ginger, and sunflower, pumpkin or sesame seeds.
Recipe Notes

Processed grains like white rice look and taste bland because they are…(unless they are dyed to attract the evolutionary instinct to eat a rainbow, or fried in saturated fat and salt) When there is no color, there is no nutritional value. The deep hues of black rice indicate a high level of designer antioxidants called anthocyanins, which have strong anti-inflammatory properties that work against diabetes, heart disease and alzheimers. And the flavor is a rich, nutty sweetness that needs no additional effort.

Almond Taco Meat

Almond Taco Meat

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Almond Taco Meat
Taco Tuesday is back. Where's the beef?
Almond Taco Meat
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Almond Taco Meat
Instructions
  1. Pulse almonds in food processor/blender until they are well chopped, but not fine like flour (20-30 seconds). Add remaining ingredients and blend for another 20-30 seconds. The consistency should be chunky, but not like paste. Add additional salt to taste. Heat in the skillet or serve cold.
Homemade Croutons

Homemade Croutons

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Homemade Croutons
Store bought croutons are easy. But these are so awesome, it's worth the effort. Double the recipe and store extras in the fridge or freezer.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Whisk vinegar, water and spices in a small bowl.
  3. Chop or tear bread into small chunks. Drop into the marinade and stir until all chunks are coated.
  4. Bake for 15 minutes, stirring periodically to ensure they don't burn. Remove from oven when they are crispy.
  5. Store extras in a sealed container in the refrigerator. Add to anything and everything.
Balsamic Glaze Recipe

Balsamic Glaze Recipe

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Balsamic Glaze Recipe
Explode the flavor of any vegetable, fruit/nut stirfry or cold salad with this delicious and simple balsamic glaze.
Balsamic Glaze
Course Sauce
Prep Time 5 minutes
Servings
Ingredients
Course Sauce
Prep Time 5 minutes
Servings
Ingredients
Balsamic Glaze
Instructions
  1. Whisk ingredients together. Pour over raw veggies or salad . To create a thickened, restaurant-quality glaze, add thickener and rum. Bring to a boil, reduce heat and simmer until thick.
  2. Cook with a cast iron skillet, whenever possible. Cast iron works great on the grill, stove top AND in your oven, and results in a seared flavor that can't be achieved with normal, non-stick skillets.
Texas Caviar (Southwest Black Bean Salad)

Texas Caviar (Southwest Black Bean Salad)

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Texas Caviar (Southwest Black Bean Salad)
Black beans are Texas Caviar. Creamy, mouth-popping flavor serves as a stand-alone meal or as a nice addition to the Cowboy party buffet.
Texas Caviar
Course Main Dish
Prep Time 15 minutes
Servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Servings
Ingredients
Texas Caviar
Instructions
  1. Chop or dice all of the vegetables to small bite size. The avocados will provide the creamy texture, so pre-mash if they are not ripe enough to "dissolve" on their own. Add the spices, and toss thoroughly.
  2. Serve over lettuce or place in center of a platter of tortilla chips. Flavors intensify as they marinate. Serve chilled and enjoy.