Carrot Soup and Biscuits
Carrot Soup with a bit of a kick
Adapted from How it all Vegan's Simply Lovely Carrot Soup. This book helped me make the difficult transition from vegetarian to vegan after a doctor advised me to do so. At the time, I didn't know the first thing about living vegan. I would recommend this book to everyone. (Vegan a Go-Go is their newest book and has many of my favorite recipes, so I would recommend that as an alternative as well.)
One small to medium sized onion
6-8 large carrots, cleaned but not peeled, and chopped into small kid bite sized pieces.
2 tbsp olive oil
4 cups vegetable stock or water
a pinch of salt
1 cup unflavored soy milk (I accidentally put vanilla soy milk once, I wouldn't recommend it!)
1 tbsp soy sauce
1/2 tsp black pepper (adds "the kick", you can change this to how your family likes it.)
1 tsp dried dill or other herb you like, if you have it. (optional) We have also tried a bit of allspice and parlsey and it was very good.
One small sweet potato, yam or roasted squash (optional)
In a large soup pot, saute the onions and carrots in oil on medium heat until the onions become translucent. Add the stock and salt and simmer over medium heat for about 15 minutes, until carrots are tender. Add cooked sweet potato, yam or squash, if using. Remove half of the vegetables and blend in a blender or food processor with the milk, dill, Braggs, and pepper, and a small amount of cooking broth until smooth. Return mixture to the pot, mix well, and serve immediately. Makes 4-6 servings.
Easy Biscuits
The simplicity of these biscuits makes me wonder why anyone would by Bisquick.
You'll need:
2 cuts flour
3 tsp baking powder
1/2 tsp salt
1/4 cup margarine or vegetble shortening
3/4-1 cup sour soy milk (soy milk + 1 tsp vinegar)
Optional: whatever herbs you like, such as parsley or thyme
Preheat oven to 450F. In a large bowl, sift together the flour, baking powder, and salt. Add the margarine and sour milk and mix together gently until just mixed (I would say, no more than 14 strokes). Spoon into lightly oiled muffin tins, or roll out and cut with biscuit or cooking cutters (or a glass) and place on a lightly oiled cookie sheet. Bake for 12-18 minutes. Makes 6-12 biscuits, depending on size.