Last day of Vegan MoFo! It’s been a great month. Vegan MoFo has been a great inspiration for me. It has encouraged me to actually spend time posting on my blog. It has gotten me to spend more time inventing and experimenting with my own recipes. It has also introduced me to a lot of new vegan food bloggers, who I am excited to keep following.
While I have very much enjoyed Vegan MoFo, I am definitely looking forward to having the chance to try all the wonderful recipes everyone else has posted! Trying to keep up with my on posts has definitely kept me from really getting the chance to read all the other blogs and be supportive by leaving comments. I have very much appreciated all the support this month! I am particularly grateful to find the gluten-free vegan community, which has been and will continue to be a wonderful source of inspiration when I (invariably) get into a little bit of a kitchen rut. I used to love to bake, but haven’t done so as much since going gluten and dairy-free, so it’s nice to see what other people out there are doing!
As far as staying vegan, I don’t think it’s in my future. As far as meat, it’s clear to me that if I really listen to myself, I don’t beleive in eating meat and that is unlikely to ever change. On the other hand, I don’t find myself objecting to eating eggs from well-treated animals and plan to buy pastured eggs through my CSA. As far as my family, my husband’s never going to be vegetarian, but he is supportive of me doing so. And my daughter will need to decide for herself, when she is old enough, but I will try to provide a healthy and mostly plant-based diet for her at home.
I hope to continue posting recipes periodically on this site, but I do have a lot of crafty things planned for the future, too. And in a few months I’m looking forward to participating in NaNoWriMo. Never a dull moment around here!
My main disappointment with Vegan MoFo was my inability to stick completely to garden-grown foods. I’m learning more and more about gardening, and one of the things I am learning is that it takes a few years to get the garden really going. The strawberries spread quickly, but it won’t be until next season that we really see the fruits. Plus you’ve got to get the plants in the ground at the right time to take advantage of the full growing season. I think our peppers and eggplants would really have taken off if they were planted just a few weeks earlier (also, if the sprinklers hadn’t failed for a solid week). But it’s southern California, so, hey, we might still get some peppers out of them. It was 90 degrees today, after all.
So this last recipe I leave you with isn’t garden grown at all, but it is pretty tasty. The soup gets it’s creaminess from potatoes and a little milk substitute. I used almond, but feel free to use soy or rice milk instead.
It’s fast and super easy, and my husband assures me it tastes just like cream of mushroom soup. It might not be pretty, but it’s hearty and delicious.
Serve with crusty bread. Top it with some shiitake bacon, if you’re feeling adventurous.
- 3 medium potatoes, peeled and cubed
- 1 cup mushroom or fake beef broth
- 1 cup almond milk
- 1 cup water
- 1 cup mushrooms, sliced
- 1 tsp nutmeg
- Salt and pepper to taste
- Mix liquids together and add potatoes. Bring to a boil, then lower temperature to a simmer. Simmer for 10 minutes, then add mushrooms and spices. Simmer for about 10 minutes more, or until potatoes are fork-tender.
- Pour soup into a blender (or use an immersion blender). Reserve a few mushrooms if desired. Puree soup until it is a creamy consistency. Add a bit more almond milk if needed for desired texture.