Vegan MoFo, Day 13: Onion Soup

A dreary, rainy weekend calls for a big bowl (or two) of hot soup. And if you're already feeling puffy-eyed, why not slice up 3 large onions while you're at it? Meatless Meals contains a lovely version of onion soup that I've tweaked and devoured.

Onion Soup
adapted from Meatless Meals, page 22N
serves 4--supplies Vitamins B-1, B-2, C, potassium, phosphorus, iodine and some protein

3 large onion, thinly sliced
2 Tbsp canola oil or vegan butter
6 cups water
3 cubes vegan "chicken" bouillon
1 tsp vegan Worcestershire sauce
1/2 tsp soy sauce
1/2 tsp black pepper
1/4 tsp oregano
1/4 tsp red pepper flakes
8 slices of bread
1/2 cup grated vegan cheese, like Daiya's cheddar

In a large soup pot, slowly cook sliced onions in oil/vegan butter (low-medium flame). Keep mostly covered, making sure to stir every 2-3 minutes until onions are wilted and a little browned but not burnt. Add water, bouillon cubes, W sauce, soy sauce, pepper, oregano, and red pepper flakes, and cook soup for about 20 minutes. While soup cooks, cut each slice of bread into a large round (I used a large biscuit cutter), and toast in a toaster. Place one toast round into the bottom of each soup bowl, ladle soup over top, then float a second toast round on the soup. Grate vegan cheese over and serve hot.

{so filling}

 {check out the toast!}

{this recipe's a keeper--really economical, too}

{mmmm...melty}

This soup is so delicious! Even though I don't have bread or vegan cheese on hand this evening, I am thinking of breaking out the quart of soup left over to reheat and eat for dinner. It seems the perfect ward against rainy day blues.


Jes

VMF 2011 Day 13: My Recent Obsession
VMF 2010 Day 13: Amy's Low in Sodium Lentil Veg Soup

Vegan MoFo, Day 29: Rent Week Dinner!

Ain't no week like rent week. I know you know what I am talking about. Especially if you are trying to make a living while also going to school. When it comes to meal planning for rent week, we go cheap around here.

Do you have wilting veggies in the fridge? Use those. What about grains/beans/lentils/etc. that have been taking up valuable pantry space? How about that! And why not throw it all together into one dish? Sounds like a plan, Stan.

I give you...

"God, I Am Broke and Need To Pay Rent and Also Eat...Meal"

serves 2

1/2 cup red/orangey split peas or lentils (I forget)

water (enough to boil them in)

coconut oil/spread

2 carrots, slices on a bias

1 red onion, diced

6 baby port. mushrooms, sliced

2 cups fresh baby spinach

S&P

vegan Worcestershire sauce

onion powder

smoked paprika

1 tbsp. curry paste

1/2 tsp jalapeno paste

Boil the red/orange split peas/lentils until tender, about 30 minutes.

In a skillet, saute the carrots and onions in coconut oil or spread. Add the mushrooms and possibly more coconut oil or spread, if needed. Add the spinach, jalapeno paste, curry paste, and seasonings, plus about 1/4 cup water. Cover with a lid until the spinach is steamed. Add in the cooked split peas/lentils.

Top with cilantro that you need to use up before it goes bad.

And there you have it, a rent week meal to be proud of.

Now, if you will excuse me, I need to don my hipster costume for the Halloween party this evening. Another thing I saved on since it's all my own clothing, ha!

Jes