Mmm. More weekend food.

I actually had the motivation to cook this weekend. Have a look see.

Sauteed tofu on salad greens with cranberries and poppyseed dressing (Brianna's).

Stuffed mushrooms via this recipe.

Vegan cashew cheese from the Vegetarian Times recipe.

On top of crackers of course.

Homemade vegan potato salad (potatoes, vegenaise, red onion, celery, parsley, dill, mustard, apple cider vinegar, sugar, salt and pepper) and roasted vegetables. Very yummy.

I made a great soup last night.

Sorry I have no pictures but what I had in mind was like minestrone but I had to make do with the ingredients I had in my kitchen. I brought out kidney beans, frozen mixed veggies, basil and oregano. Then I found mushrooms, miso paste and red wine. After cooking the soup, I pureed half of it too to make it smooth and thick. It turned a dark brown color but was still so good.

Ingredients:

2 TB olive oil
1/2 onion, chopped
2 cloves garlic, minced
3 sticks of celery, chopped
4 mushrooms, chopped
2 cups frozen mixed vegetables (corn, green beans, peas, carrots, lima beans)
1 can diced tomatoes with juice
1 can kidney beans, drained and rinsed
3-4 cups water
1 TB vegetable broth powder
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp miso paste
splash of red wine

Saute the onion, garlic, celery and mushrooms in the olive oil until tender. Add the frozen vegetable, diced tomatoes, kidney beans, water, broth powder, oregano, basil, miso paste and wine. Bring to a boil and simmer until vegetables are tender. Puree half of the soup in a blender and pour back into the pot and stir. Season with salt and pepper to taste.