ROASTED TOMATO BASIL VEGAN SOUP RECIPE

Roasted Tomato Basil Vegan Soup

Ingredients for Roasted Tomato Basil Vegan Soup

* 6–61⁄2 pounds plum tomatoes, cut in half lengthwise (about 35)

* 1⁄4 cup plus 1 tablespoon extra virgin olive oil

* 1 tablespoon kosher salt

* 1⁄2 a medium onion, chopped

* 1 large garlic clove, minced

* 1 teaspoon red pepper flakes

* 2 cups fresh whole basil leaves (one 2-ounce bag)

* 1⁄2 teaspoon dried thyme

How to Make Roasted Tomato Basil Vegan Soup

1. Preheat the oven to 400ºF.

2. Arrange the cut tomatoes on a large (10 x 16-inch) baking sheet.

3. Drizzle the tomatoes with 1⁄4 cup olive oil and sprinkle with salt.

4. Toss with your hands until the tomatoes are evenly coated with oil, then arrange them cut side up; they should fill the pan completely.

5. Place in oven and roast the tomatoes for 50 minutes. Remove pan from the oven and set aside.

6. Warm the rest of the olive oil in a large saucepan over medium heat. 

7. Add the onion and sauté until soft and slightly golden,

8. about 10 minutes. Add garlic and pepper flakes and sauté for one more minute. 

9. Carefully pour in all the tomatoes and their juices.

10. Add the basil, thyme, and 1 cup water (you may need to add an extra cup if the tomatoes are on the dry side). 

11. Simmer for 15 minutes. Remove from heat and allow to cool slightly.

12. Blend the soup in batches in the blender, pouring finished soup into a clean saucepan or soup tureen (you may wish to strain the soup as you do this to remove any remaining skin or seeds, depending on the strength of your blender).

13. Serve piping hot, with crackers or chunks of store-bought artisanstyle bread.
14. Serve soup immediately after putting on bowl.

MASSUR DAL AND CARROT VEGAN SOUP RECIPE

Massur Dal and Carrot Vegan Soup

Ingredients for Massur Dal and Carrot Vegan Soup

* 1 tablespoon canola oil

* 1⁄2 cup chopped onion

* 1 garlic clove, minced

* 1⁄2 teaspoon turmeric

* 1 teaspoon ground cumin

* 1 teaspoon ground coriander

* 1⁄8 teaspoon cayenne (or to taste), optional

* 1 cup uncooked red lentils, rinsed thoroughly and drained

* 2 cups peeled and diced carrots

* 1 teaspoon sea salt

* 1 cup light coconut milk

* 1 tablespoon freshly squeezed lemon or lime juice

How to Make Massur Dal and Carrot Vegan Soup

1. Heat the canola oil in a large saucepan over medium-high heat.

2. Add the onion and sauté, stirring frequently, until the onion softens and just begins to brown, about 5 minutes. 

3. Add the garlic, turmeric, cumin, coriander, and cayenne (if using) and cook, stirring constantly, for another minute. 

4. Add the red lentils, carrots, and 4 cups water. 

5. Turn the heat to high, bring to a boil, then lower the heat and simmer, covered, until the carrots are completely tender and the lentils are dissolving, about 30 minutes.

6. Allow the soup to cool slightly.

7. Working in batches if necessary, pour the soup into a blender and blend until completely smooth. 

8. Transfer the pureed soup to a clean saucepan and return to the stove over low heat. 

9. Add the salt and coconut milk.

10. Simmer for another 10 minutes or so, to allow the flavors time to marry. 

11. At this point, the soup can be refrigerated and reheated the following day (the soup will actually taste better the next day).

12. When ready to serve the soup, stir in the fresh lemon juice and taste for salt.

GOLDEN CHESTNUT VEGAN SOUP RECIPE

Golden Chestnut Vegan Soup

Ingredients for Golden Chestnut Vegan Soup

* 1 pound fresh chestnuts

* 4 large garlic cloves, unpeeled

* 1 tablespoon extra virgin olive oil

* 1 onion, chopped

* 1 carrot, diced

* 1 celery stalk, diced

* 4 sprigs fresh thyme

* 2 bay leaves

* 3⁄4 teaspoon salt (or to taste)

* 1⁄8 teaspoon nutmeg

* 1⁄8 teaspoon white pepper

How to Make Golden Chestnut Vegan Soup

1. Preheat the oven to 475ºF. Cut an “x” in the shell of each chestnut with a sharp paring knife. 

2. Arrange the chestnuts on a baking sheet with the unpeeled garlic cloves. 

3. Roast for 20 minutes, until the outer shell has pulled slightly away from the chestnut and the shell and inner skin peel away easily.

4. Remove the outer shell and inner skin of each chestnut and place them in a bowl. 

5. Work quickly while the chestnuts are still hot (hold them with a kitchen towel if they are too hot to touch).

6. Squeeze the roasted garlic out of the garlic cloves and add it to the bowl with the chestnuts. Set aside.

7. In a medium saucepan, heat the olive oil over medium-high heat.

8. Add the onion, carrot, celery, thyme, and bay leaves. 

9. Sauté, stirring often, until the onion is translucent, about 5 minutes. 

10. Add the chestnuts and garlic and 4 cups of water. Bring to a boil, lower the heat and simmer, covered, until the carrots are tender, about 10 minutes.

11. Remove from heat. Remove the thyme sprigs and bay leaves and let the soup cool slightly. 

12. Transfer the soup to a blender, in batches if necessary, and puree until the soup is completely smooth. 

13. Pour the soup into a clean saucepan and add the salt, nutmeg, and white pepper. 

14. Warm over medium-low heat, stirring. Thin with water or broth as desired. 

15. Taste for salt and serve soup immediately after putting on bowl.

CREAMY CAULIFLOWER VEGAN SOUP RECIPE

Creamy Cauliflower Vegan Soup

Ingredients for Creamy Cauliflower Vegan Soup
* 1 tablespoon extra virgin olive oil
* 1⁄2 a small onion, diced
* 1 large garlic clove, minced
* 11⁄2 cups potato, peeled and chopped
* 1 cup peeled and diced carrots
* 1 small head cauliflower, cut into small florets (about 6 cups)
* 11⁄4 teaspoons salt
* 1⁄4 teaspoon white pepper (or more to taste)
* 1 tablespoon nutritional yeast flakes


How to Make Creamy Cauliflower Vegan Soup
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the onion and sauté, stirring frequently, until the onion is soft and translucent, about 5 minutes. 
3. Add the garlic and cook, stirring, for another minute. 
4. Add the potatoes, carrots, and 4 cups of water. 
5. Bring to a boil and lower the heat. 
6. Simmer, covered, until the potatoes and carrots are completely tender (the potatoes should be falling-apart tender so the blended soup does not become gluey).
7. Place the cauliflower florets in a steamer basket and steam until tender, about 10 minutes. 
8. Measure out 2 cups of the steamed cauliflower florets and set aside. 
9. Add the rest of the cauliflower to the potato mixture.
10. Remove from heat and transfer the soup to a blender, in batches if necessary, and puree until smooth. 
11. Pour soup into a clean saucepan and return to the stove on medium-low heat. 
12. Add the cauliflower florets, salt, white pepper, and nutritional yeast flakes.
13. Cook, stirring, until warmed through. Taste for salt and adjust as needed. 
14. Serve the soup as is or sprinkle with Perfect Pepitas.

BROCCOLI FENNEL VEGAN SOUP RECIPE

Broccoli Fennel Vegan Soup

Ingredients for Broccoli Fennel Vegan Soup
* 1 large leek, trimmed and rinsed well
* 1 garlic clove, minced
* 1 teaspoon ground fennel seeds
* 1 tablespoon extra virgin olive oil
* 6 cups Roasted Vegetable Broth (page 123) or water
* 1⁄4 cup plus 1 tablespoon uncooked white rice
* 1 large head broccoli, cut into large florets (4–5 cups)
* The feathery fronds from one fennel bulb, finely minced
* 1 teaspoon salt (or to taste)


Optional
* Freshly ground black pepper


How to Make Broccoli Fennel Vegan Soup
1. Chop the leek into 1⁄2-inch pieces, using the white and lighter green part only, discarding the dark green top.
2. In a large saucepan over medium heat, sauté the leek, garlic, and fennel seeds in the olive oil until soft, about 3 to 4 minutes. 
3. Add the stock or water and uncooked rice, bring to a boil, and simmer for 10 minutes. 
4. Add the broccoli and fennel fronds and simmer until the broccoli is completely tender, about 15 minutes.
5. Working in batches if necessary, puree the soup in a blender until smooth. 
6. Pour the soup into a clean saucepan and add the salt.
7. Add some freshly ground black pepper if desired. 
8. Serve immediately or pack into a preheated insulated food jar for lunch.

Triple Slice Tofu Vegan Recipe

Triple Slice Tofu 

Ingredients for Triple Slice Tofu

* 1 teaspoon Grinded Szechuan peppercorn

* 1 piece (350g) tofu

* 2 Eggs

* 6-8 slices ginger

* 3 tablespoon light soy sauce

* 1 tablespoon vinegar

* 1 teaspoon salt

* 2 teaspoon sugar

* 1/4 teaspoon MSG

* 3-4 green onions

* 1 teaspoon minced garlic

* 2-3 teaspoon chili oil

* oil for frying

How to Make Triple Slice Tofu

1. Cut the ginger and green onions into 5cm ling this strips

2. Beat the eggs well, and add 1/2 teaspoon of salt.

3. Heat a frying pan with 2 tablespoons of oil and heat to medium. Slowly pour in the eggs to form a thin sheet. (only cook one side, hence use only medium heat and let it cook slowly.)

4. When done, take out, and cut the egg sheet into 5cm long and this strips.

5. Cut the tofu block into 1/2cm thick slices.

6. Heat oil in a frying pan, or pot to medium-high. Put in the tofu slices, and fry until golden. Then cut the tofu slices into 5cm long strips.

7. Mix the tofu and the egg strips, and spread the green onions on top.

8. In a bowl, mix soy sauce, vinegar, 1/2 teaspoon salt, sugar, MSG, garlic, grinded pepper, and chili oil.

9. When you are ready to serve, add the sauce to the tofu dish. Mix well and serve.