Vegan “Cheesy” Broccoli Soup

Vegan "Cheesy" Broccoli Soup

Awhile back I posted a photo of this gorgeous pile of broccoli on Instagram with a call out for broccoli recipe requests. If you replied there, thank you!! It’s so fun and helpful to hear your ideas and there were tons of great ones! Many of you said “roast the broccoli, simply, and finish it with a little lemon.” You must know me really well because I love a simple preparation like that. Another big request was for a lighter/vegan version of cheese broccoli soup.

I turned to Jack and said “cheesy broccoli soup!!” and his eyes lit up because he gets excited like a little kid when I say “cheesy!”

This recipe is not to be confused with cream of broccoli soup. I have a super delicious, very green, Creamy Broccoli Soup on page 55 of the cookbook that I love so much. It’s made with leeks, coconut milk, broccoli, lemon, and spinach. It’s light, healthy, and tastes similar to the version my mom made for me while I was growing up.

This version – CHEESY broccoli soup, is thicker and more rich and cheese-like. Don’t worry – there’s still a ton (or a pound) of broccoli in this recipe. I love both versions, it’s just a matter of what I’m in the mood for (though Jack is always in the mood for cheese).

Vegan "Cheesy" Broccoli Soup Vegan "Cheesy" Broccoli Soup

For the “cheese” factor here, I loosely based the ingredients on the ones I used in this Carrot Queso. Potato is the main thickener (along with some cashews), carrot gives it a cheesy color, apple cider vinegar gives it tang, and dill adds a savory flavor that pulls it all together. I should add that there’s also broccoli stem pieces blended in here because I got tons of requests to use the whole bunch of broccoli. Waste not, want not!

Vegan "Cheesy" Broccoli Soup

After you puree the base of the soup, the florets of broccoli get pulsed in so that the soup has a lot of broccoli texture throughout. Return it to the pot and simmer until the broccoli bits are cooked through.

Vegan "Cheesy" Broccoli Soup

While the soup simmers, roast the last of the broccoli along with some cubed bread because this soup is best with some crispy garnishes. Happy soup night!

Vegan "Cheesy" Broccoli Soup

Creamy White Bean Shells with Broccoli

Creamy White Bean Shells with Broccoli

I finally got my pantry in order. Ok, that’s not totally accurate – it’s a mess of nuts, seeds, oats, and flours all piled on top of each other because nothing has “its place” yet in the new kitchen. But the fact that I have most of the essentials at least in there is progress (right?). So when I brought this beautiful broccoli home from the farmers market a few weeks ago, I turned to my mostly-stocked pantry to make my broccoli – stems, leaves, and all! – into a full meal. What came out is this creamy white bean puree that I poured over shells and broccoli.

Creamy White Bean Shells with Broccoli

One thing about this recipe – it’s not mac & cheese. I know it looks cheesy and there’s an option below to use cheese if you don’t want to use nutritional yeast, but this sauce isn’t meant to recreate cheese. It’s lusciously bean-y, a little tangy, super homey, and delicious in its own way.

Creamy White Bean Shells with Broccoli

I serve this the way I serve most saucey pastas – mix most of the sauce into the pan with the broccoli and the shells, and reserve the remaining sauce to spoon on top of the portioned bowls.

Creamy White Bean Shells with Broccoli

Butternut Squash & Black Bean Enchiladas

Butternut Squash & Black Bean Enchiladas

Happy Friday from super-freezing Austin! Yikes, it got way too cold here yesterday and I’ve been bundled up in the house ever since. Last night, we stayed in, ate veggie bowls with roasted sweet potatoes and “vegged” out on the couch.

I think we’ll stay in again tonight and I just realized (thanks to the tortillas that I keep on hand in the freezer), that I have most of the ingredients to make enchiladas so perhaps these will be on tonight’s menu. This recipe comes from the “Winter Squash” section of our cookbook:

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Unlike some enchiladas, these are pretty simple to make. And to make things even easier – this recipe is available next week from The Purple Carrot, which means that you can click over and order this recipe (plus a week’s worth of other delicious plant-based meals), and the ingredients will come to your door pre-measured ready for you to cook and assemble without leaving your house. The only difference is that my version here has cheese – the version you order will be a delicious vegan version!. Order by next Tuesday, December 13th and type in the code LEMONS25 for $25 off your first order!

Butternut Squash & Black Bean Enchiladas

The filling here is a mixture of roasted butternut squash, black beans, and scallions (although I think sweet potatoes in here would be delicious as well). Roll it up in corn tortillas and smother them with this smoky tomato-chipotle sauce. Top with cheese if you like. Note – pictured here is not the vegan version, but there is a vegan option in the recipe below.

Butternut Squash & Black Bean Enchiladas Butternut Squash & Black Bean Enchiladas

Maple-Balsamic Roasted Brussels Sprouts

Maple-Balsamic Roasted Brussels Sprouts

Let the Thanksgiving countdown begin! This year we’re starting with the vegetable that everyone used to hate that everyone now loves – Brussels sprouts! This recipe is a spin on one of our first-ever blog posts where I roasted the sprouts with a combo of balsamic vinegar and maple syrup – they become nicely sweet and caramelized and have a great tang from the balsamic vinegar. The photos were so bad that I would have deleted it by now if it weren’t for the continuous emails I still get about that recipe.

Maple-Balsamic Roasted Brussels Sprouts

The basic concept of this recipe is the same – Brussels sprouts are roasted in the oven with maple and balsamic. This time I added roasted onions and farro to make this side dish a little more substantial, and I added cranberries and pecans because they’re so festive for fall. It’s all tossed with fresh lemon juice and a little Dijon for extra brightness. I really love the balance of flavors and textures here – it’s perfect as a holiday side dish or as a delicious weeknight dinner.

Maple-Balsamic Roasted Brussels Sprouts

Bonus – if you end up with leftover farro and Brussels sprouts, you’re already halfway to having Farro Fried Rice the next night!

Maple-Balsamic Roasted Brussels Sprouts

Sweet Potato Collard Green Burritos

Sweet Potato Collard Green Burritos

Sometimes I spend months planning recipes in advance. Currently, I have soups, stews and other pre-Thanksgiving comfort-food recipes on the list. But those things will have to wait because my Farmhouse box showed up this week with corn, peppers, tomatoes, and collard greens that were big as my head. So I was left with the obvious un-planned choice: Collard Wrap Burritos! – and because it’s fall, I decided to stuff some roasted sweet potatoes in here too.

Sweet Potato Collard Green Burritos

This recipe has a few components – they’re all simple to make and can be made in advance, but it does take a little time to assemble your “fillings bar.”

Of course, you can fill these with whatever you like to stuff your burrito with… if you don’t have tomatoes you can use store bought salsa, if you don’t feel like making rice make cauliflower rice, and of course avocado or guacamole would be a welcome addition here.

Sweet Potato Collard Green Burritos

Whatever you like, stuff it and wrap it up. Start with a large collard leaf blanched a little so it’s pliable, trim off the thick part of the stem, tuck and roll as you see here:

Sweet Potato Collard Green Burritos Sweet Potato Collard Green Burritos Sweet Potato Collard Green Burritos

I made a light chipotle sauce using Greek yogurt. For a vegan option, use the cashew-based sauce from this recipe. Happy stuffing!

Sweet Potato Collard Green Burritos