Zuppa Toscana (Vegan and Oil Free)

Ingredients 1 cup cashew pieces 1 cup water 1 onion, diced 2 or 3 cloves garlic, minced 1 tsp crushed red pepper 12 smallish red potatoes, cut into eighths 8 oz vegan Italian sausage (I use Upton’s Italian seitan) 8 cups vegetable broth 1 bunch kale, chopped (or 1 bag frozen kale) black pepper, to […]

View More

Mushroom “Clam” Chowder (Vegan, Gluten Free, and Oil Free)

Ingredients 4¬†cups vegetable broth 8 oz mushrooms, chopped (I prefer oyster mushrooms, but they can be fairly expensive. Baby bellas (creminis) work just fine.) 2 potatoes (russet or any other starchy potato), diced 1 onion, chopped 2 stalks celery, chopped 2 tbsp dry sherry 2 bay leaves 1 tbsp dried parsley 1 tbsp kelp flakes […]

View More

Potatoes and Spinach Au Gratin (Vegan, Gluten Free, and Oil Free)

Ingredients 4 large or 8 small Yukon Gold potatoes, thinly sliced (I use a mandoline)¬† 1 onion, thinly sliced 1 lb bag of frozen chopped spinach, thawed and excess water squeezed out 1 cup raw cashews 1 1/2 cups water 1/3 cup nutritional yeast 1/2 small roasted red pepper 1 1/2 tsp sea salt 1/2 […]

View More

Potato Leek Soup (Vegan, Gluten Free, and Oil Free)

Ingredients 6 Yukon Gold potatoes, peeled (if not organic) and diced 3 or 4 leeks, white and light green parts only, sliced 1 onion, diced 2 carrots, diced 2 stalks celery, diced 4 cups vegetable stock 4 cups water 2 bay leaves 2 tsp salt-free seasoning 1/4 tsp white pepper 1 fresh rosemary sprig (or […]

View More