Vegan Potato Soup

Nova made this for dinner last Vegan Potato Soup for dinner. It’s topped with shredded Daiya cheddar cheese and home-made fake bacon bits made from coconut.
We both thought it was just ok. May try another recipe or tweak this one.

Zoodles With Roasted Tomatoes, Mushroom And Basil

Notes: We both like this. Pictured topped with sauteed mushrooms.

Ingredients:
1/8 cup olive oil
1 small onion diced
6 garlic cloves smashed & peeled
18 fresh basil leaves, plus 1.4 cup cut into small stips
1/8 tsp crushed red pepper flakes
1 container cherry tomatoes
3 large zucchini spiralized
1/2 container diced mushrooms

Directions:
Pre-heat oven to 200
Stir pepper flakes in to olive oil. Toss tomatoes, basil leaves and diced onion in olive oil. Place the mix in a roasting pan and roast in oven for 3 hours. Gently stir halfway through.
In a large pan saute the mushrooms.
Add and heat the zoodles.
Add the tomato & onion mix and basil strips. Heat through.

Chili’s Grill & Bar

We had been steering clear of Chili’s thinking they didn’t have anything near vegan but then I heard otherwise so we stopped in today. We both got the guacamole burger with a black bean burger and sans the dairy. We both thought it was really good.

Fall Vacation Eats

Some of the good food from our Fall vacation to the Northeast.


Basil stir-fried veggies at Mekong – Sandusky Ohio. “Number 1 Best Beer Bar In America”


Salad and veggie wrap at the Rock & Roll Hall Of Fame in Cleveland Ohio.


Pasta with broccoli, mushrooms, garlic and olive oil at Leonardo’s in Franklin Pennsylvania.


Potato gnocchi at Leonardo’s in Franklin Pennsylvania.


Mushroom risotto at Yellow Dog Lantern in Oil City Pennsylvania.


Veggie fajitas at a Mexican place I think was in Breezewood Pennsylvania.


Tempura avocado tacos at Kaya in Pittsburgh Pennsylvania.


Not that you see by the photo but it’s a Black bean burger at OTB Bicycle Cafe in Pittsburgh Pennsylvania.

Vegan Mushroom Stroganoff

Notes: We both thought this was good. The best recipe we’ve tried yet.

Ingredients:
8 oz. uncooked wide noodles
1 tablespoon oil
1 onion, chopped
3 tablespoons whole wheat flour
2 cups veggie broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 pound mushrooms ( I used a mix)
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon white wine vinegar
1 tablespoon tomato paste
5 turns of ground black pepper

Directions:
Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
Drain, and set aside.
In a large saucepan, add the olive oil and sauté the onions for three minutes on medium heat.
Add the flour and cook for 30 seconds, stirring constantly.
Gradually add the broth, soy sauce, lemon juice and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
Add the mushrooms, thyme, sage and salt. Stir to combine.
Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.
Add the vinegar and simmer for 4 more minutes.
Add the noodles and black pepper and cook on low for an additional 5 minutes.