Monday, March 29, 2010

Your Head Will Spin

The first time I made this Cream of Potato and Broccoli Soup was for a potluck at work. We were supposed to bring comfort food. I thought soup would fit the bill, and I was right. I had a great opportunity to use my immersion blender that I received for Christmas, and it worked perfectly. The only thing was that I decided to puree all of the soup, and it looked like puke. A pile of green puke. My husband called it "Exorcism Soup." I was afraid to take it to work. Nobody would eat this, I was sure. But I brought it, and I stuck a sign on it so everyone would know what it was. It was scarfed down in no time, and nobody knew it was vegan. Well, maybe a few people who knew that I made it and know I am vegan. But OH MY GOD delicious! Warm, thick, tastier-than-hell, comforting soup for the soul.

I made it again this weekend because it was chilly outside and I know my soup days are numbered. Garrett, Grace and I oohed and aahed over bowls of it. We dipped focaccia bread in it. Garrett couldn't believe how yummy it was. I wish I had some more!

Saturday, March 13, 2010

Fruity Fun

I know it has been a while...things have been crazy and I guess I haven't made anything new, or anything worth blogging about anyway. I was sick for a couple of days this week and pretty much lived on cold cereal.

But this morning I found a recipe and just had to try it. This Strawberry Tofu Fruit Dip could be used in many ways - I used it to dip sliced apples, and it was delicious. I imagine there would be other fruits that would be fun to dip. I should try it with jicama, pears, fresh pineapple, maybe even kiwi. Yummy!

Garrett and I just ate this dip and had fun making our apple slices go swimming in it. Refreshing, mostly healthy, delicious, and a good way to get more fruit into your diet. Not that I need much help in that department. I eat several fresh fruits every day. I really need to work more on getting more veggies in...Next up, a good recipe just for that!

Strawberry Tofu Fruit Dip

1/2 block silken tofu
1/4 cup pure maple syrup (or agave nectar, or brown rice syrup)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1/2 cup fresh or frozen strawberries

Blend all in blender - dip away and enjoy!