February 2nd, 2006

Leek, Taro, and Potato soup

1 leek
1 tablespoon veggie broth boullion
1 medium-sized taro root
1 cup instant mashed potatoes
1 cup soymilk
3 cups water
salt and pepper to taste (or soy sauce and pepper)


Chop the leek and the taro thinly, add it to the water and boullion. Boil. Turn the heat down and slowly add the soymilk and potatoes and salt and pepper, so you don't let the soymilk get all chunky.

I made this for me and my brother, and it's really hearty and filling.

Question about broccoli stems

since i was young, my mom would serve fresh broccoli by cutting off the "flowers" at the top & throwing away the stem. i've never really thought about it until today & just followed her lead--but today it seems incredibly wasteful & i want to use mine. is there any reason why you should or should not eat the stems of broccoli?

thank you in advance.
  • Current Mood: curious

Lemon & Spinach Risotto

This used to be one of my favourite veggie recipes, but I've always been a bit skeptical about trying to veganise it -- but now I just wish I'd tried it sooner. Unfortunately I didn't get a pic, because I wasn't expecting it to taste anywhere near as good as it did! My non-vegan housemate had some, and cleared his plate even though he'd been giving me and my nutritional yeast skeptical looks the whole time I was making it. ;)

Clicky here.Collapse )