Whew… what a weekend! As you already know we put our house on the market and it went under contract really fast- faster than we had anticipated. As in, we thought we’d probably be moving next spring but now we’re moving this fall, and we wanted a chance to say goodbye to all our neighbors. We also wanted to give them (and our friends) a chance to “snoop” around the house and see all the changes we’ve made, so obviously I had to throw a party, right? Right.
I’m going to fill in some of these recipes over the next few weeks, because they all came out amazingly. Everyone seemed to really enjoy them (even though I actually wrote “vegan” on the little buffet name cards) which was a wonderful feeling. Even my cattle rancher neighbors were spotted chowing down on some of my spinach dip :) And the best surprise was learning that my wonderful next-door neighbors (who always take care of our dogs and kitty cat when we’re out of town) have been eating vegan! I sent them home with some cookbooks and I think I might make them a batch of my chicken-style seitan this week… But anyway, here’s a list of everything I made:
- Rosemary Crostini w/ Spinach Dip
- Garlicky Mini-Toasts with Green Chile Hummus
- Butternut-Sausage Stuffed Mushrooms
- 5-Minute Sweet n’ Spicy Meatballs and Pineapples
- Chips w/ Spicy Cilantro Cream, Beans & Corn
- Lemon Tartlettes
- Autumn-Spiced Popcorn (in adorable little muffin cups!)
- Cranberry Pumpkin Bread
- Mint Chocolate Cupcakes
Yep- it was all vegan! And all sooooo yummy!
But enough about finger foods- I have the “fall bug” and I only want to think about soups. Especially the thick, rich, creamy kind that would make any omnivore say “That Was Vegan?”
True story: After Jason ate this soup he accused me of being some kind of sorcerer for being able to make it taste so cheesy
Creamy Broccoli Cheese Soup (makes 6-7 servings)
- 1 small onion, chopped
- 1/2 teaspoon powdered garlic
- 1/4 cup Earth Balance
- 1/4 cup flour
- 1.5 cups soy cream
- 1.5 cups non-dairy milk of choice
- 2 cups vegetable stock (or water plus 1 bouillon cube)
- 1 head of broccoli (about 1/2 lb, or a little bit more), chopped
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 bag Daiya Cheddar shreds
- 1/3 cup Daiya Jack wedge, cubed
- Fresh ground pepper
- Water sautee onion for 6-7 minutes, then add powdered garlic and leave in for another minute or so. Melt in the butter, then sprinkle in the flour, mixing everything together into a paste. Keep stirring for at least a minute or two.
- Add the cream, milk and stock and bring to a boil, then add the chopped broccoli (even the itty-tiny pieces!). Reduce heat to medium and let it simmer covered for about 10 minutes or until the broccoli is soft. It’ll be nice and thick now!
- Stir in the spices and cheese until the whole thing is melty and gooey and you can’t wait another second. Top with some fresh ground pepper and serve with a chunk of crusty bread!