Vegan Creamy Potato Soup

Tonight, I’m going to share with you the great recipe I promised I would using the Silk creamer from yesterday’s vegan review. I’m talking about a delicious creamy vegan potato soup!

I mean seriously, who wouldn't want to try this soup?!

Here’s what you will need:

Soymilk

Silk Soy Creamer Original

Fresh Garlic

One Onion

Chili Powder, Salt, and Pepper 

Olive Oil

Stick Butter

Potatoes

Bay leaf

Directions:

1. Finally chop 2 cloves of garlic and 1 medium onion.

2. Sauté the onions and garlic in a little bit of olive oil in the bottom of a large stockpot.

3. When they begin to brown, mix in 10-12 medium to large potatoes, that have been peeled and chopped into small pieces.

4. Let these cook down, remembering to stir frequently.

5. After about 5 minutes or so (when the potatoes start to soften) pour in 2 cups of silk soy creamer and 2 cups of soymilk to the mix.

6. Add in the bay leaf, about 1/8 teaspoon of chili powder, a dash of salt, and several dashes of pepper.

7. Immediately bring the mixture to a boil and let boil until the potatoes are mash able.

8. When the potatoes are ready, turn the mixture down to a simmer and mash the potatoes.

9.  When the potatoes are mashed, mix in one stick of vegan butter (I’m using Blue Bonnet Lite).

Serve and enjoy! 

Meatless Monday: Fried Avocado Tacos

It's Monday, which means it's time for another Meatless Monday recipe! (: 

Today's recipe is a little unconventional, but it's delicious none the less. 

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Fried Avocado Tacos.

You will need: 

A frying pan 

A spatula 

A knife

A cutting board

3 small bowls

Ingredients: 

Small flour tortillas

Black Beans

Onions

Avocados

Flour

Water

Shredded Lettuce 

Salsa 

Directions: 

**Before you start prepping your avocado, I recommend that you begin heating a frying pan with about 1/4 inch of olive oil, so that your oil will be hot when you are ready to start cooking**

1. Using the knife, slice open the avocado and slice it length wise into long slices. 

2. Dip your avocado into water, then roll it in your bowl of flour, and once it is thoroughly covered it is read to fry. 

3. Place these slices into your pan, flipping them over after about 5 minutes.

You want the outside to be crispy, but for the best taste you want to keep the inside soft and creamy. 

4. When they are ready, pull them out of the frying pan (I recommend using tongs) and place your avocado slices on some paper towels to help absorb any extra oil. 

**Since I had the pan and the oil already heated up, I chose to go ahead and sauté my onions as well. This is a completely optional step, depending on how you like your onions. 

Now it's time to build you tacos!

I built this scrumptious taco, by layering black beans and onions on the bottom of my soft taco shell. Then I placed several slices of avocado into my taco and covered that with lettuce, salsa, a little salt, and some pepper. 

I served my tacos with margaritas, and they were a big hit! The avocado slices were the perfect touch to my tacos, they had that extra little crunch on the outside but maintained there smooth creamy rich texture on the inside. They complemented the salsa and other vegetables quite nicely. 

If you give this recipe a try, I would love to know what you think!

Enjoy!

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Veggie Sandwich!

Today’s fast food option is another hit from Wendy’s. This vegetable sandwich isn’t actually on the menu, but rather something that is a special order.

What I Order: A premium toasted bun with lettuce, tomato, onion, and pickle. No cheese. No mayonnaise.

This literally means you are getting a hamburger bun with lettuce, tomato, onion, and pickle.

Sometimes, I eat it just like that. Sometimes I bring my own vegan chicken patty or vegan hamburger with me and just grab the bun when I’m feeling lazy.  I’ve also added my own sauce to this sandwich as well.

Keep in mind that the new pretzel bun does contain milk, so if you are still transitioning, are a vegetarian, or for any other reason don’t mind milk as an ingredient; then you can certainly ask for a pretzel bun in lieu of the premium toasted bun.

If you are looking to make this a meal, checkout my post on Wendy's Hit The Spot Fries!

If you give this sandwich a try, let me know what you think!

As always, join us on facebook!

Enjoy!

5 Can Salsa.

I apologize in advance for how late this post is, but hopefully you will find that it was worth the wait. (:

Tonight I had several friends come over to watch the Halloween Episode of Pretty Little Liars and the world première of Ravenswood. So, I got distracted making snacks and preparing for them to come over.

So tonight, I’m going to break my routine and instead of talking about  a fast food chain I’m going to show you an awesome dip I made to share.

This recipe actually comes from some friends of mine and after eating this once at their house, I had to have the recipe.

This salsa is AMAZING.

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5 Can Salsa

Ingredients:

1 can of black beans

2 cans of Rotel Tomatoes

1 can of shoepeg corn (if you can’t find shoepeg substitute with white corn)

1 small onion

Corn chips

Directions:

1. Open can of black beans, drain, and pour into a large bowl.

2. Next open and mix in the cans of tomatoes and corn.

3. Dice the small onion and add in.

4. Stir until thoroughly mixed.

5. Serve with corn chips.

This is a great recipe for any get together, including tailgates, house parties, and even potluck dinners. This appetizer is simple, quick, and easy but at the same time it is still full of flavor!

If you try this recipe, let me know what you think!

Did you guys watch PLL or Ravenswood tonight? What did you think? 

Meatless Monday: Sautéed Veggie Platter

Today’s Meatless Monday recipe is unique, in that I didn’t actually make it; but I did stay at a Holiday Inn Express last night.

It’s not just a flash back to this 2007 commercial. 

I went away this weekend for a little R&R and quality time with my Mom. 

This morning, I was trying to pack up my stuff and check out and get back home in time for work SO I got food from the hotel restaurant, where they whipped up this delicious meal. 

As you can probably see, it's sautéed vegetables. This particular plate has tomatoes, broccoli, mushrooms, onions, and potatoes; with a side of toast. 

This is something that you could easily recreate with whatever vegetables that you like. 

A great traveling tip, is to take some food essentials with you so that if somehow you can't find something to eat, you can have something with you. 

I packed a half a stick of Blue Bonnet Light and kept in our fridge, so I was able to butter my toast. :) 

If you try recreating this, let me know how it turns out!