March 31 2020
Not as beautiful as cloud photos … Yet, heavenly for the taste buds. Coconut Bliss Sweet Cherry Amaretto, that’s some good stuff.
April 10 2020
Penne Arrabbiata with a great salad and glass of orange juice. Yummy!
April 11 2020
Lovely salad topped with a few spoonfuls of homemade macaroni and cheese.
December 24 2019:
Lunch today. Oh, that was good! Love radishes. Yum!
December 30 2019:
It is done. The Meeting the Authors website is back up … after 4 days of phone calls and frustration. You know, if you call a place every day and get a different person every time, you finally hit the jackpot of someone who takes the time to help you (well almost) … as I had to figure out the last step on my own, and it worked completely by accident.
I’ve just had a lovely piece of apple cranberry pie, topped with vanilla bean ice cream. Now I shall take the rest of the night off after I give Lillian a Reiki session.
January 4 2020:
All kitchen boxes have been unpacked. Treated myself to a lovely, generous salad.
August 4 2019:
Something really cool happened on Friday, 8.2, with the Meeting the Authors website. Record views for a single day had been 100 from when the website launched about 3 months ago. On Friday, views reached 109! Screenshot shows 103. I forgot to take another before going to bed.
August 6 2019:
My new favorite cheese! It’s called Violife and I made creamy macaroni and cheese with the smoked provolone. Can’t wait to try the other flavors.
January 29 2017:
Tonight was a vegan broccoli “cheese” soup …. Thomas approved! He had two bowls. A hearty, creamy, filling soup! Yum!!
I’m pretty sure I added some ground ginger into this one and didn’t use as much broccoli and I added more garlic! I made macaroni and cheese a few weeks ago with a cashew cheese sauce and it was so awesome! Thomas approved that one also! xoxo
Broccoli “Cheese” Soup
This hearty soup can definitely stand on its own as a meal, thanks to carbohydrate-rich potatoes, fiber-filled broccoli, and protein-packed cashews. If the soup is puréed, the broccoli can’t be detected at all, making this a great choice for people (especially those little ones) who may not adore the taste of this nutrient-dense veggie.
Ingredients:
1/2 cup cashews
1 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
3 cups vegetable broth
2 medium potatoes, cubed
1/4 teaspoon thyme
1 1/2 cups broccoli, chopped
2 teaspoons nutritional yeast*
Sea salt and pepper, to taste
Fresh lemon juice, to taste
Optional: vegan cheese
Directions:
In a large pot, sauté onion in oil over medium heat for five minutes.
While onions are cooking, blend cashews with one cup of broth in a blender until smooth. Set aside.
Add garlic and sauté an additional three minutes.
Add remaining vegetable broth, potatoes, and thyme. Bring to a boil, cover pot, reduce heat, and simmer about 15 minutes or until potatoes are tender.
Add broccoli and simmer an additional five minutes.
Add cashew mixture and stir well.
Add nutritional yeast, salt, pepper, and lemon juice to taste.
Soup can be enjoyed chunky, or you can purée the mixture in a blender.
*Nutritional yeast provides a nutty, cheesy-like flavor, but you can also add your favorite vegan cheese.
February 1 2017:
Had fun with dinner last night …. Made myself a flower! HA!!!
Vegan “cheesy” rice surrounded by petals of potato medallions topped with scallions and kalamata olives. Drizzled the potatoes with a yummy balsamic vinegar. Yum! xoxo
February 2 2017:
Doesn’t have a name. Just made it up this afternoon as I wanted more soup! Red potato, sweet potato, onions, jalapeño, garlic, sea salt, ground pepper, and ground ginger. Topped off with a swizzle of balsamic vinegar. Creamy and hearty with a hint of spicy! Yum!
