French onion soup + Creamy chowder = Stupefying soup
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Spicy and delicious Buffalo tofu, vegan Blue cheese and veggies all wrapped up in crisp lettuce!
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These vegan and gluten free monster cookie bars are the ultimate indulgence without all the guilt! I have been dreaming of monster cookies for sometime now, and just realized all the different brands of vegan chocolate candies coming out that are very reminiscent of M&M’s. So, I feel like they are pretty readily available. I found some at Whole Foods, Lucky’s and Earth Fare. I am sure there are many others, and I will give you some links at the bottom for where you can purchase some online. If that is all too much, you can pick whatever vegan chocolates you would like!…
I think we are all well aware that sometimes you need something to indulge in, to comfort you, to give you a “food hug”. I think I coined that term. I’m not 100% on that though. These beautiful peanut butter cookies filled with chocolate chunks and potato chips will give you the biggest hug you have ever had! Vegan AND gluten free, these cookies are a one bowl, 15 minute recipe. They are perfect in every way. Sweet and salty, my favorite! …
I am always trying to find ways to make it easier to be a vegan, and live a healthier lifestyle, for me and everyone. About six months ago, my husband and I were perusing the Fresh Market, and were looking at dried mushrooms. I had been eyeing the lobster mushrooms for a while, and we got to discussing making a “lobster” bisque with them. We both thought this was pretty genius. So, I set about to concoct the most delicious seafoody bisque ever, and I think I have achieved that. It is perfect, I am pretty proud of myself. It tastes just like I remember a seafood bisque tasting. It has been a while, but I still feel confident that is very close.
Fun fact, Lobster mushrooms are not actually mushrooms (I just learned this, thanks to an IG friend!) They are a parasitic fungi that grows on mushrooms, but they have good amount of fiber, protein, calcium and iron. Score! They are also delicious and have a great texture, and are beautiful!
This recipe has a few steps, making it a little messy, but all in all after the soaking of the cashews it was pretty quick. Also, you are really just blending, and adding things, so I feel like it isn’t very complicated and you don’t need to be a super experienced cook to master it. The cream is just four ingredients blended, and the rest is just a few veggies sauteed and liquids added.
Aren’t these so beautiful? The first picture is while they are dried and the second is after I soaked them for a while and they became soft. They turn such a beautiful bright color and are an amazing meaty texture that is perfect for the bisque. You can definitely use other mushrooms for this, if you can’t find lobster mushrooms, but I highly recommend getting lobster mushrooms!
This is creamy, dreamy, warm, and seafoody amazingness! I can’t think of much better than a creamy soup on a cold day, except, a vegan gluten-free creamy soup on a cold day! I hope you enjoy!
Have any questions or feedback for me? Leave me a comment, I would love to hear from you!
Tools and things you will need:
Cuisinart Smart Stick CSB-75BC 200 Watt 2 Speed Hand Blender (Brushed Chrome)
Dried Lobster Mushrooms – 4 oz. Life Gourmet Shop
KitchenAid KSB1570SL 5-Speed Blender with 56-Ounce BPA-Free Pitcher – Silver
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Created by Lauren Hartmann on October 7, 2016