I love a good potato soup, and when it’s hot outside cold potato soup, otherwise known as Vichyssoise, tastes so good. In Dina Cheney’s new book The New Milks, she brings together the classic combination of potato and leeks with fennel to make a fantastic tasting soup.
When I tried this recipe, I needed to make some adjustments due to allergies and flavor choices. Even with the tweaks, this is a rewarding recipe.
I normally use soy milk for my soups. This time I chose a recipe that called for cashew milk, something I hadn’t tried. Many of the recipes in this book gave me a new way of thinking how to use different “milks” in my cooking.
I went to work making this recipe and was rewarded with a rich, creamy soup with a depth of flavor. I garnished it with chives and shared it with my friends, who all said the same thing: Amazing.
As mentioned above, I made a few substitutions. In our house, we don’t use flour. I omitted the step of making a roux (butter and fat cooked together and then added to sauces and soups as a thickener). The combination of fennel, leek, and the cashew cream was going to provide enough body to thicken the vichyssoise. I did add the margarine and a little bit of arrowroot at the end to ensure the thickness.
A note about the recipe from the book, the roux was made from butter, making it not vegan, but you can easily make one with margarine and flour. The point is to use some kind of fat and flour.
Here’s the recipe, with the substitutions.
A delicious twist on an old classic. In this recipe the author Dina Cheney uses fresh cashew milk as the cream base for this soup. I took it a step further and made sure it was vegan and gluten free.
Cool drinks are in demand in the summer and most people go right for the lemonade or iced tea. In the Amercian Southwest, however, agua frescas are growing in popularity. Literally translated they are “fresh water” infused with fruit and herbs. Some popular flavors of agua fresca are strawberry, jamaica(hibiscus flower), and tamarind.
The recipe we’re sharing today features watermelon. It seemed appropriate, given that this is National Watermelon Month. Try it out and let us know how you like it.
Watermelon Agua Fresca
A cool "fresh water" drink popularized in the Southwest.
Summertime is burger time — even in a zombie apocalypse. Have you ever wondered what you will eat after the zombies take over? Will it even be possible to maintain a vegan diet? Yes, it will — at least if you believe The Vegan Zombie.
The video below offers a recipe for Spicy Black Bean Burgers that you may want to try now, rather than waiting for the apocalypse.
As the temperature rises, people seek out foods that are colder. If you’re looking for a cold summer soup, you may be thinking gazpacho. Now most people think of gazpacho as a tomato soup, but there are lots of variations. You can find recipes featuring avocado, grapes, cucumber, and non-vegan stocks. This version highlights one of the ubiquitous summer fruits: watermelon.
The refreshing, raw soup combines watermelon with habenero chilis to provide a kick. You can adjust the amount of chilis to find the perfect heat level to offset the sweet coolness of the watermelon.
This refreshing, cold soup takes advantage of the freshness of summer watermelon.