Jan 20, 2013
Vegan Tomato Bisque & Caesar Salad
The snow is still lingering on the nearby north-facing mountainsides. And the temps here in the Smokies are supposed to dip into the low teens this week. With all this wintry weather I keep gravitating towards soup… the true winter comfort food. This tomato soup will leave you feeling very satisfied with its creamy texture and tangy flavor. It’s perfect topped with some vegan sour cream and a side of Caesar salad. Yum!
for the soup ~
- 1 28 oz. can tomato puree
- 2 cups water
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 1 TBS salt-free Spike
- 1 TBS veggie base
- 2 TBS Bragg’s Liquid Aminos
- 2 TBS coconut sugar
- 1 TBS paprika
- 1 tsp Summer Savory (or dill weed)
- 1/2 cup raw cashews
- 1 cup soy milk
- 1/4 cup white wine
- Combine all ingredients in a soup pot except for the cashews, soy milk and wine.
- Simmer on low for at least an hour.
- Place the cashews and 1/2 cup of the milk in a high powered blender and blend until smooth. Add the remaining milk and the soup to the blender and blend until completely smooth. Be careful when you take the lid off, contents are HOT and it may bubble up!
- Pour the soup back into the pot and add the wine, simmer for just a few more minutes to cook off the alcohol.
- 1 1/2 cups cashews
- 1 cup water
- 1/4 tsp salt
- juice of 1 lemon
- 1 tsp apple cider vinegar
- Place all ingredients in high powered blender and blend until smooth (see notes).
- Transfer to a mason jar or other container and refrigerate. Stays fresh for about a week.
- 1 package firm Silken tofu
- 1/2 cup soy milk
- 1 clove fresh garlic
- 1/2 tsp Balsamic vinegar
- 1 tsp Dijon mustard
- 1 TBS nutritional yeast
- 2 medjool dates, pits removed (or 2 TBS date or coconut sugar)
- 1 tsp granulated kelp or dulse flakes (I used dulse this time)
- Blend all ingredients in a high powdered blender until smooth.
- Toss with chopped Romaine lettuce.
- Top with a little more kelp or dulse flakes.
Helyn’s Notes: If you don’t have a high powered blender you can still make the sour cream. Simply soak the cashews for about 6 hours first so they soften. You can even use a food processor if you do it this way. Just cut the soy milk down to about 1/2 cup or less. Add as you go until you reach a desired consistency. Either way it’s most important to blend it very well so there are no cashew lumps.