Tag Archives: vegetables

Hearty Beet, Cabbage & Potato Soup

15 Oct

Holy smokes, folks! It’s been a whole two months since my last post and a whole lot has happened since then! I’ve relocated to central NY, changed jobs, am raising an abandoned 1 month old kitten, and am temporarily living in a house with four other awesome vegans (hallelujah!). In just a few short weeks, I’ll have my own place and my own kitchen again. Woohoo! The recipes should surely abound then! But even that may be short lived as the west coast is calling my name, still, and the opportunity to answer has finally arrived. Warm weather means a whole different kind of eating, but at the moment the weather in the woods of NY is a little too frigid for my liking. Fall is in full bloom here and just a few days ago, we had some light snow. My heart sank. I detest that fluffy, cold white stuff and even more so now that I work outdoors. The only thing that redeems this weather is the promise of warm, hearty comfort food to come home to and this is a recipe that hits the spot!

There’s not a whole lot of complexity to this recipe. Beneath all the color, it’s a pretty basic potato soup–which is why I think it’s so great. If you want something easy to prepare, tasty, presentational, and filling then I think you’ll like this soup quite a bit. My very favorite thing about it–besides the simple, salty, starchy flavor and the big chunks of potatoes, cabbage, and beets in it–is of course, the vibrant color that comes from adding the beets and red cabbage to it. The beets also counteract the “soupy” flavor by adding just a hint of sweetness to the pot. If you want, you could peel the potatoes, but since it won’t affect the color of the soup, as it normally does in white potato soup, it’s really just an extra step you can avoid doing. See? I’m so thoughtful sometimes. I don’t want you to have to work too hard to enjoy delicious vegan food. And you shouldn’t have to so, what are you waiting for? Soup’s on!
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Sun-dried Tomato & Lemon Mayo-free Potato Salad

9 Aug

Normally, I would make potato salad with Vegenaise or Mindful Mayo, but I decided to make this one mayo-free for two reasons: first, I have a friend who really hates mayo (vegan and not) and for whom I wanted to provide a simple, delicious, light, mayo-free recipe and secondly, I didn’t want to rely on a processed product to make a great vegan dish. The result is a really savory, beautiful, summery potato salad that can be eaten as a stand alone meal or served as a side dish at your next vegan barbecue.

It so happens that the friend for whom this was intended hates potato salad — even the mayo-free kind. Shucks. Sorry, Jessie! Well, I guess this doesn’t change anything except that she won’t be eating it. That doesn’t stop anyone else, though!

I love this recipe for it’s freshness and ease. By the time I was done chopping the veggies, the potatoes were done. And I love how much all the flavors stood out, but especially the lemon and tomato. I enjoyed this for lunch for several days and it was very filling. Next time, I will remember to share it with others around me and not just eat it all myself!

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