I’m making her Country Potato Soup (which you can find the recipe for through any of those links up there) and it smells delicious.
I subbed in peanut flour for the whole wheat pastry flour….mostly because I couldn’t find whole wheat pastry flour at Trader Joe’s, but also because peanut flour sounded interesting.
Just downloaded the Retro Camera app for my Droid, so here are some vintage-looking photos of the prep:
Sauteeing onions in a smidge of canola oil
Canola oil, soy milk mixed with peanut flour & veggie bacon
Soup! Waiting for it to thicken takes FOREVER when you’re hungry!
Dinner is served, my little vegan monkeys. Even Mille was pleased. 🙂 (and no, the toast in the background is not vegan. But neither was the MorningStar bacon, apparently.)
A few things about making this soup:
- Chef says it was delicious, but being a chef, he has to suggest improvements because I think that’s one of the classes he took in culinary school: “How to make suggestions to people to improve their cooking”. He says if I let the onions cook a little longer and let them start to caramelize and cook the carrots with them, it would add an extra something-something to the soup.
- Vegan/vegetarian bacon is rough to cook, yo. There weren’t any directions that I could find on the box, so I tried to cook it like regular bacon. Don’t laugh. It crisped up kind of nicely, but I’m assuming I’m supposed to cook it IN something, like an oil or a fat.
- It was GONE. All of it. Every last drop. Even Short Stack, my notoriously picky eater, ate most of his without Food Wars ensuing.
This is definitely a delicious recipe that I’ll be making again. Hope your weekend is rounding out the way you like, and you’re not having to clean HALF as much as I am. xoxox