Vegan Cooking

Ingredients

3 Cans Sliced Mushrooms
2 Cups Soy Milk
1 Tbsp Vegan Margarine
1 Tbsp Flour
1 Tsp Thyme
Salt and Pepper to Taste

Directions

In a medium sauce pan melt the margarine. Once melted, add the flour and whisk together. Continue to whisk while slowly adding all the soy milk. When the mixture is free of lumps add the mushroom juice and mushrooms. Blend everything together until the mushrooms are pureed. Add thyme and salt and pepper to taste. Cook on low heat until completely heated.

Ingredients

3 Cans Asparagus Tips
2 Cups Soy Milk
1 Tbsp Vegan Margarine
1 Tbsp Flour
Salt and Pepper to Taste

Directions

In a medium sauce pan melt the margarine. Once melted, add the flour and whisk together. Continue to whisk while slowly adding all the soy milk. When the mixture is free of lumps add the asparagus juice and tips. Blend everything together until the asparagus is pureed. Add salt and pepper to taste. Cook on low heat until completely heated.

Ingredients

1 Large Onion Cut In Large Chunks
2 Cloves Garlic
2 28oz Cans Whole Tomatoes
1 Small Can Tomato Paste
1/2 Cup Ketchup
4 Cups Water
1/2 Tsp Salt
1/2 Tsp Black Pepper
1 TspThyme
1 Tsp Basil
1 Tbsp Sugar
2-3 Bay Leaves
1/2 Tsp Baking Soda (If needed)*

Directions

Add all ingredients to a large crock pot. Cook on high for about 5-6 hours. The onions should be soft and the tomatoes should be break up easily. Blend well in a food processor or with a hand blender.
If making this on the stove, cook on a low heat and stir often.
Garnish with a drop of vegan sour cream.
This soup tastes best the next day and can be frozen.
*Add baking soda if the soup tastes too acidic.

Ingredients

2lbs Carrots (Peeled and cut into small chunks)
10 Cups Water
2 Vegetable Stock Cubs
1 Large Onion (Cut into small chunks)
1 Can Chick Peas (Washed and Drained)
1/4 Tsp Cinnamon
Dash or Two Mild Curry Powder
Dash or Two Ground Corriander
Salt and Pepper to Taste
1/4 Cup Soy Milk

Directions

In a medium to large pot, boil the carrots, onion and stock cube in the water until the carrots are soft. Once the carrots are soft, turn off the heat and blend everything in the pot. Add the chick peas and blend into the soup. Add the rest of the ingredients and stir well. Add more spices if needed.
This soup tastes best the next day and it can be frozen.