Nothing says winter comfort like hot, creamy vegan tomato soup. It’s quick and easy to make. And not only is it sooo good, it’s so good for your heart! The recipe comes from KD and Charleen at yourdailyvegan.com. Here it is.
Ingredients
Two (2) 15oz cans of diced tomatoes (no salt added)
Two (2) 15oz cans of tomato sauce (no salt added)
One (1) medium – large leek, rinsed thoroughly and sliced thinly
Three (3) large celery stalks + the “hearts” – washed and chopped (including the leaves of the celery)
8oz of silken tofu – pureed
2 Tbsp olive oil
2 cloves garlic – pressed
1 cube seasoning bouillon – any vegetable bouillon would work (make mixing the cube into the soup easier by dissolving the cube in a small amount of water before adding it to the soup)
3 Tbsp dried oregano
2 tsp white pepper or to taste (you can use black pepper if that is all you have)
Shakes of Tabasco Sauce, if you like heat. (I do)
Directions
Clean leek and slice into disks, set aside. Wash and cut celery stalks and celery hearts (the middle of the celery bunch, tops and all), set aside. Heat olive oil (on medium heat) in a medium skillet, add leeks and celery. Cook until tender. Remove from heat and let cool.
Meanwhile, wash and open all the canned tomatoes. Using a food processor or blender, puree the diced tomatoes (one can at a time- unless you have a large food processor, I don’t) until smooth. Add to soup pot along with the cans of tomato sauce. Turn on stove to low.
Using the food processor, puree the leeks and the celery. Add to the soup pot. Next puree the tofu. Add that and the rest of the ingredients to the soup pot. Stir until completely mixed.
Let soup cook on low to medium low until fully heated through. (Be sure to stir regularly and cook on low heat.) This soup rocks hard after a couple hours and is even more amazing the next day.
This soup is awesome to make in huge batches to freeze for later.
Health Benefits
The vitamin C in tomato soup helps protect your blood vessels from damage due to high blood pressure and inflammation. It helps to lower high blood pressure, which — if left untreated — can nick the smooth inner lining of your arteries. Those nicks are then filled with bad (LDL) cholesterol, which can lead to an artery-blocking, heart-attack-triggering blood clot.
If you like this warm wintry tomato soup recipe, you should take a look at some of the delicious comfort foods in Claire Gosse’s Are You Sure That’s Vegan? (Breakfasts). How about Sweet Potato Pancakes or Lemon Poppy Seed Muffins or Potato Latkes or Avocado Bacon Burritos? These are all vegan clones of classic non-vegan recipes. Vegans and non-vegans love these recipes. Click the link to see the beautiful photos and read the testimonials. Are You Sure That’s Vegan?(Breakfasts). What a tasty way to spend the winter.
Sources:
Yourdailyvegan.com
Realage.com
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With Passover coming up I decided to see if I could veganize matzo balls. They turned out amazingly well and didn’t fall apart as has happened in previous attempts. I used tofu this time to bind them and I think it did the trick, but because I used tofu they may or may not be kosher for Passover depending on personal beliefs. Some Jews don’t eat legumes over Passover and since soy is a legume and tofu is made from soy it may not be okay for Passover. Anyway, that being said here is the recipe and photo, which my husband took
Ingredients
2 tablespoons vegetable oil
1/2 cup firm silken tofu
1/2 cup matzo meal
1 teaspoon salt
2 tablespoons vegetable broth or water
Directions
Put the tofu in a blender or food processor and puree until smooth and creamy.
Stir the oil, pureed tofu, matzo meal and salt together in a bowl. Add the broth or water and mix until everything is well combined. Cover and refrigerate for 15-20 minutes.
Bring 1 1/2 quarts (6 liters) of water to a boil. Form mixture into approximately 1 inch diameter balls. Reduce the heat to medium and drop the balls in one at a time. Cover and cook for 35-40 minutes. Remove from water and serve in your favorite vegan soup.
1 tablespoon vegan margarine
2 teaspoons curry powder
3 leeks, chopped
3/4 cup diced potatoes
2 Granny Smith apples — peeled, cored and chopped
3 cups vegetable broth
salt and pepper to taste
1/4 cup plain vegan yogurt
Directions
In a medium saucepan over medium heat, melt margarine. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With your fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock and bamboo shoots into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
Sprinkle each serving with scallions to serve.Ingre
Ingredients
5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups vegetable stock
1/3 cup diced bamboo shoots
1 teaspoon soy sauce
1/2 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
1/2 (16 ounce) package firm tofu, cubed
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion
Directions
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With your fingers, shred the tiger lily stems.
Place the mushrooms, tiger lily buds, stock and bamboo shoots into a saucepan. Bring to a boil, and simmer for 10 minutes.
Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
