Yesterday started rough--tired from little boys who didn't sleep well the night before--but then turned into one of those perfect fall days. Riley had a great time again at soccer and then we came home to start dinner. Pumpkin spice candles, a fire in the fire pit on the back patio, potato soup, and hommus sandwiches. I've been trying some great new vegan recipes and adapting some old recipes to make them healthier. The potato soup from yesterday was one I've adapted. Honestly, it was better than before. So, for those of you looking for some healthy fall vegan/vegetarian recipes I'm going to post it here...
1/4 c. chopped onion
1/4 c. chopped celery
3 T. whole wheat flour
1/4 t. sea salt
1/8 t. pepper
1 1/2 c. soy milk
1 1/2 c. vegetable broth
2 c. diced cooked potatoes
2 t. worcestershire sauce
1/4 t. dry mustard
Saute onion and celery in water in large sauce pan until tender. Stir in flour, salt, and pepper and more water if necessary. Cook, stirring constantly until smooth and bubbly. Gradually stir in veggie broth and soy milk. Cook until thickened, stirring constantly. Do not boil. Add cooked potatoes, worcestershire sauce and dry mustard. Heat gently.
Enjoy every day of October. It's the best month of the year!
0 comments:
Post a Comment