Sweet Patater Hash...

 I love cooking shows and I found a new one (at least new to me) called Sandwich King with Jeff Mauro on the Food Network.  He was making all sorts of non-vegan food but he made one dish that looked amazing called Sweet Patater Hash.  I made it for breakfast this morning and we loved it.  This will be made again and again.

Coconut Soup...

I was standing in line at our local grocery store and saw a Better Homes & Gardens Soups & Stews magazine (see recipe below).  I was sucked in and purchased it.  Inside I found several soups that I want to "veganize".  Here is the first one...

Shrimp and Coconut Soup

The only changes I made to the original recipe was to substitute chicken broth with vegetable broth and to omit the shrimp and green onions on mine, however, you can see a photo of one with shrimp below for my family.  It was a very thin soup so next time I will add some corn starch to thicken it up.  I had nice flavors. I would rate it okay, not great.  

If you want to add shrimp for your non-vegan eaters, I used the remaining can of coconut milk and a dash of curry powder in a separate pot and boiled them for three minutes, I was told the shrimp was perfectly cooked, I'll have to take there word.

Quinoa & Steel Cut Oatmeal...

I just had to share something yummy I found last week.  I have blogged about Trader Joe's Steel Cut Oatmeal (yummy) in the past but I just found Trader Joe's Quinoa & Steel Cut Oatmeal.  If you haven't already given it a try you should. It is a great way to start the day.

Creamy Sweet Potato Soup Veganized...

Last week I found a recipe in Cooking Light Magazine for Creamy Sweet Potato Soup (see above) and decided to "veganize" it.

Here is my recipe:

Creamy Sweet Potato Soup

·      3 pounds sweet potatoes (about 3 large – red skinned), peeled & cubed

·      1 small sweet yellow onion, chopped

·      1 dash ground cumin

·      ¼ tsp crushed red pepper

·      4 cups & 2 Tbsp vegetable broth, divided

·      ¼ tsp salt

·      Tofutti better than sour cream (for topping)

Bring a large pot of water to a boil.  Add the peeled and small cubes of sweet potato to the boiling water.  Boil until potatoes are soft when stabbed with a fork.

While potatoes are cooking, heat a sauté pan add 2 Tbsp vegetable broth and chopped onion. Cook on low heat until transparent, stirring often so they do not brown.  If they start to brown or stick to pan add a little more vegetable broth.

Once onions are transparent add cumin (a little goes a long way with cumin) and crushed red pepper, cook for a minute or two longer stirring often.

Drain potatoes and set aside.

In a blender add cold or room temperature vegetable broth and onion mixture, blend until smooth.  Pour ¾ of smooth mixture into your empty large pot you cooked sweet potatoes in.  Add ¾ of the drained sweet potatoes to remaining smooth mixture and blend until smooth.  Pour into large pot and add remaining cooked sweet potato chunks.  Add salt to mixture.  Bring to a boil over medium heat, stirring often. 

Ladle into bowls, add a scoop of Tofutti and a dash of crushed red pepper and serve.

Recipe by The Vegan Paige