Potato, Onion and Asparagus Soup

10 10 2010

I saw the original recipe for this is “Vegan With A Vengeance” and tweaked it to suit my tummy.  It is incredibly hearty, very savory, and positively delicious to eat.  This serves 6, but if you’re hungry, 4 servings is more like it.

3 pounds yellow potatoes, peeled, and cut into chunks
1 pound asparagus, rough ends cut off, tips cut into 2″ pieces and the rest cut into .5″ chunks
3 tbsp. olive oil
1 large sweet onion, diced
6 cloves of garlic
3 green onions, everything diced
1 tsp. kosher salt
1 tsp. black pepper
4 c. veggie broth (or 2 bouillon cubes in 4 c. water- which is what i do)
2 tbsp. herbs of provence
fresh dill

Place taters in a large dutch oven, cover with cold water, and bring to a boil.  Let simmer for 20 minutes or until tender. Add the asparagus and boil for 3 minutes before removing from heat and setting aside.

Rinse out the pot, and then saute onion, garlic, salt, pepper and green onions until translucent.  Add the herbs of provence.  Add the taters and asparagus, heat, and then remove from heat and let cool 10 minutes.  Puree 3/4 of the soup in a food processor (be careful with the steam!!) and then garnish with lots of dill and enjoy!

(this is really good with a steaming hot loaf of bread)

Vegan orange chocolate chip cookies!

2 10 2010

These are so yummy that it took all of my self-control not to eat the entire 6 dozen I made for a work event.  at once.  This recipe is based on a recipe from Isa Chandra Moskowitz’s Vegan Cookies Invade Your Kitchen book.  I made some tweaks from her original recipe, but the original is just as tasty.

Makes 2 dozen

2/3 c. agave nectar
2/3 c. canola oil
2 tbsp. rice milk (I use vanilla flav)
1 tbsp. ground flax seeds
1 1/2 tsp. really good vanilla extract (I use Penzy’s super strong vanilla)
1 tsp. orange extract
grated zest of 1 orange
1 1/2 c. all purpose flour
1 c. whole wheat pastry flour
3/4 tsp. baking soda
1 tsp. sea salt
3/4 c. dark chocolate chips or cocoa nibs

Preheat to 325.  Line 2 baking sheets with parchment paper (a must!).

In a large bowl, whisk agave, oil, rice milk, flax, vanilla, orange extract, orange zest all together until smooth.  I do this for about 2 minutes in my kitchenaid on the 2nd speed for about 90 seconds.  Sift in the flours, baking soda, and salt until a soft dough is formed.  Fold in the chips, but be careful that they don’t all end up at the bottom of the bowl.

Drop the dough and smoosh onto the baking sheets about 2″ apart.  Bake 12-14 min until golden brown.  Cool on sheets for 5 minutes before transferring to a wire rack to cool.

Stuff your face.