My sister recently reintroduced me to foodgawker, where I discovered the vegan category. I bookmarked at least 15 recipes over the weekend. Tonight I was going to try two of them, but because my avocados went bad, I only made the pizza. This white pan pizza from Bittersweet is super easy and the crust is perfect (even if H wishes it could be thinner – pan pizza is the best!) I used coconut yogurt instead of soy, and it worked out okay.
I had already cut up the onion for the avocado soup and made the mint oil when I realized my avocados were a dried up wrinkly mess. An so I created potato edamame soup.
- one small onion, chopped
- 4 gloves garlic, crushed
- 2 yukon gold potatoes, peeled and chopped
- vegetable bouillon cube
- 1 1/2 cups of frozen edamame
- juice of one lime
- 25 mint leaves
- 2-4 tablespoons olive oil
- salt, pepper & red pepper flakes to taste
Mint olive oil: Grind15-20 mint leaves in a mortar, add 2-3 tbsp olive oil. Let it sit while you prepare the soup.
With a tablespoon (or less) of olive oil, saute onion and garlic in medium saucepan until soft. Add potatoes and bouillon cube and add enough water to cover vegetables. Bring to a boil and simmer over medium heat until potatoes are soft. Add frozen edamame and simmer until defrosted. Remove from heat, add 10 mint leaves and lime juice. Use an immersion blender to blend all ingredients (or transfer to a regular blender). Transfer to a bowl and top with mint oil and a mint leaf.
For dessert: Berry Mousse
From PCRM’s 21 day vegan kickstart
- 1 package (12.3 ounces) reduced-fat extra-firm silken tofu, crumbled
- 2 3/4 cups thawed frozen unsweetened berries of choice
- 3 tablespoons sugar or 2 tablespoons agave nectar
- 1 tablespoon berry liqueur (optional)
Blend the tofu, berries, sugar or agave nectar, and liqueur, if using, in a blender or food processor until smooth. Spoon into 4 pudding dishes and refrigerate until chilled.