A colleague offered me one very big zucchini. What else to do then to make some soup:
- 1 very big zucchini (chopped)
- 1 red onion (chopped)
- 1 tbsp chicken seasoning
- 750 ml vegetable broth
- 4 tbsp herbed cream ‘cheese’
- 2 dl soy creamer
- Heat (olive)oil in a large pot.
- Add onion, zucchini and stir in chicken seasoning.
- Saute for 5 to 10 minutes.
- Add broth and bring to a boil.
- Simmer for 15 to 20 minutes.
- Add the ‘cheese’ and the creamer.
- Blend the soup.
- Season with salt and pepper to your taste.
- Serve with chives and croutons.
I have never eaten Paneer, so I can’t really compare to the ‘dairy’ stuff. But this was goooood:
Vegan Paneer and Spinach in Tomato Sauce from Vegan Richa’s Indian kitchen
Serve this ricotta on top of a tomato, and you go ‘WOW, fabulous combination':
Herbed Pea Ricotta from Salad Samurai.
These days it’s so hot, that the only thing I wanna eat all day is icecream:
Based on the recipe for Almond icecream from The Vegan Scoop.
Replace almond milk for hazelnut milk, almond extract for hazelnut extract.
And add some chocolate chips instead of chopped almonds.
I think I found my new ‘Vegan bible’, it’s called: The homemade Vegan Pantry
As usual one of the first recipe I prepare from a new cookbook is one for a Mac&Cheese. This book gives you a instant cheese sause mix: Well-crafted Macaroni and Cheese Mix
I’m a big fan of roasted cauliflower:
Roasted Cauliflower and Garlic Soup from Everyday Vegan
One of my favourite things about summer, is that you can meet some friends in a park, just take your food and hang out all evening. For this, I’m always on the look out for new picknick recipes. These wraps will surely become a basic. Although next time, I will use a little bit less mustard:
Un-Tuna Wraps from Vegan Everyday