Tomato soup fans, rejoice! This is about to become your favorite recipe.
Creamy Tomato Soup
- 1 cup raw cashews, soaked in water for at least an hour
- 1 cup water
- 2 tablespoons white or cooking wine (optional but recommended)
- 1 teaspoon olive oil
- 1½ cups chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons minced garlic
- 4 cups vegetable broth
- 1 28-ounce can San Marzano whole, peeled tomatoes (with liquid)
- ½ cup chopped fresh basil
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh thyme
- 1 bay leaf
- 1¼ teaspoon salt
- Cracked pepper, to taste
- Soak raw cashews (do not used roasted cashews!) for at least an hour.
- Drain and rinse cashews, place in high-speed blender (such as a Nutribullet or Vitamix), and blend until smooth and creamy. Set aside.
- In a large soup pot, heat wine (if using) and olive oil. Lower heat to medium, and add the onion, carrots, celery, and garlic. Cook, covered, stirring occasionally, for 8 to 10 minutes.
- Pour vegetable broth and tomatoes (with their liquid) into the soup pot. With a wooden spoon, gently break tomatoes up into chunks. Add the basil, parsley, thyme, bay leaf, salt, and pepper, and bring to a boil. Lower heat and simmer, uncovered, for 40 minutes, stirring occasionally.
- Remove bay leaf and discard. Optional: Reserve ¼ cup of the cashew cream for drizzling on individual servings. Pour the remaining cashew cream into soup pot (or use all of it if you're not reserving any for presentation), and stir. Working in batches, transfer mixture to a high-speed blender and puree until smooth and creamy.
- Serve with a drizzle of the reserved cashew cream and a basil leaf.
Credit where credit is due: My mom’s got skills!
Note: This makes three pie crusts. If you only need one, you can freeze the rest of the dough for later — because soon you’ll want more pie.
Mom's Pie Crust Recipe
- 2 cups all-purpose flour, plus a few tablespoons more as needed
- ⅛ teaspoon salt
- 1 cup nonhydrogenated vegan shortening, cold -- not room temperature (I use Earth Balance)
- ½ cup almond milk
- In a large bowl, combine 2 cups of flour and salt.
- Add the shortening to the flour mixture in chunks, cutting it in until the dough is crumbly. You can do this with two knives or with your fingertips.
- Add the almond milk, and with a wooden spoon, gently mix everything together. If necessary, you may add another tablespoon or so of flour -- just enough so that you can form the dough into a ball that's not sticky and wet.
- With your hands, gather the dough into a ball and knead gently several times so that it holds together.
- Sprinkle a clean work surface and your rolling pin with flour.
- Divide the dough into three equal portions
- Roll one portion of the dough into a 11- to 12-inch circle, about 1/16-inch thick.
- So that the pie crust is easier to pick up and doesn't tear, carefully bring the top half of the pie crust over the bottom half. Then, gently pick up the pie crust and place it into the lower half of a 9-inch pie pan. Flip the top half back over the other side of the pan.
- Gently ease the pie crust in to fit the form of the pan. Using the palms of your hands, gently press the pie crust around the edge of the pan to trim off the excess dough. Add this excess dough to one of your remaining two chunks of dough.
- Use your thumb and forefinger to go around the circumference of the pie crust to make a decorative edge (or press the edge with the tines of a fork).
- You'll have two pie crusts remaining. If you're making a pudding, pumpkin, or other type of custard pie, you won't need a pie crust for the top. If you're making a fruit pie, however, and want a top crust, simply roll out one of the remaining chunks of dough to place over your fruit filling.
Pie crusts can be made ahead of time! If you're not using the dough immediately, stop at Step 6. Wrap the three chunks of dough in plastic wrap and place in refrigerator, or place in freezer bags and store in freezer until ready to use.
Cauliflower needs a public relations manager — it is anything but bland and boring.
Tip: This soup is warm and savory; for contrast, serve it alongside a crisp, bright salad with apple chunks and a spritz of lemon.
Roasted Cauliflower Soup
- 1 head cauliflower, roughly chopped into large florets
- 3 cloves garlic, peeled
- 1 shallot, cut into chunks
- 2 cups vegetable broth
- 1 cup light coconut milk
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon marjoram
- ½ teaspoon salt, plus more to taste
- 1 bay leaf
- drizzle or a few spritzes olive oil
- cracked black pepper, to taste
- Preheat oven to 425 degrees.
- Place the cauliflower florets, garlic cloves, and shallot chunks in a bowl and lightly toss or spritz with olive oil. Transfer the mixture to a baking sheet. Roast in oven for 30 minutes.
- Meanwhile, in a cast iron pot or large saucepan, combine vegetable broth, coconut milk, rosemary, marjoram, salt, and bay leaf.
- Transfer roasted cauliflower mixture to the pot or saucepan and submerge the ingredients in the liquid (the liquid will probably not cover the cauliflower -- that's okay). Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes, stirring occasionally.
- Remove bay leaf and transfer mixture to a high-speed blender (you may have to do this in batches). Puree until smooth and creamy, and season with additional salt if necessary.
- Serve with a drizzle of olive oil or truffle oil and cracked pepper.
Hello, and thanks for stopping by!
If you’re wondering about the drawings and sketches you’re seeing on APB: Eats, please click on Art in the menu for more info. If you’d like to see some of my paintings, they live at www.lisacaccioppoli.com — they’d love to have you visit (and so would I).
Today, Kasia Kay Art Projects (KKAP), which represents my paintings in Chicago, posted some of my newest work. I invite you to visit KKAP’s site and have a look around!
A little package of apple love.
Note: Nutrition goes off the rails here. You might want to save this one for a holiday or a special occasion. Just sayin’…
Old-Fashioned Apple Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup + 3 tablespoons Earth Balance spread
- ⅔ cup plant-based milk (almond, coconut, soy -- whatever you like)
- 1 cup vegan-certified granulated sugar
- 3 cups water
- 2-3 large apples (such as Golden Delicious, Honeycrisp, Jonagold, or Granny Smith)
- Cinnamon, to taste
- In a large mixing bowl, gently whisk together the flour, baking powder, and salt.
- Add the ½ cup of Earth Balance spread to the flour mixture. Toss the flour over the Earth Balance spread to fully coat it. Use your fingertips (not your palms) to quickly and lightly cut in the Earth Balance. (You don’t want to do this for too long, nor do you want to use the palms of your hands; the goal is to keep the fat from melting.) Do this until the Earth Balance is evenly distributed; the mixture should be crumbly.
- Add the plant-based milk to the mixture and stir together with a wooden spoon. With floured hands, form a ball with the dough, making sure to get a light coating of flour onto the dough.
- Wrap in plastic wrap and chill the ball of dough for at least 30 minutes. (Note: This dough can be made days in advance and kept in the fridge until you're ready to make the dumplings.)
- In a medium saucepan, bring sugar, water, and 3 tablespoons of Earth Balance spread to a boil so that sugar and Earth Balance melt.
- Remove from heat and set aside. This will be your sauce; it will thicken as it bakes.
- Peel and core 2 apples to start (I don't always need a third apple -- it depends on their size).
- Slice into ¼-inch-thick pieces and place apple pieces in a mixing bowl. Coat with cinnamon (go as heavy as you like -- I coat them heavily!).
- Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough into a large rectangle (roughly 24 inches x 16 inches). Cut the dough into 6 squares.
- Preheat oven to 350 degrees.
- Place a pile of cinnamon-coated apple pieces on each square of dough. With slightly wet fingertips, bring one corner of a square up to the top of the apple pile, then bring the opposite corner up and pinch together. Bring up the remaining two corners and seal. Make sure the apples are sealed in tightly by pinching up all sides -- they don't have to look perfect! Repeat with the remaining five squares.
- Place the dumplings into a prepared 13" x 9" baking dish. Carefully pour the sauce over the dumplings. (They'll appear to be swimming in liquid, but magic will happen in the oven.)
- Bake for 50 to 60 minutes (until tops are golden).
- To serve, place one dumpling in a bowl and spoon some of the sauce on top (and don't forget the coconut-milk (or other dairy-free) vanilla ice cream)!
Light on the mayo, heavy on the crunch, and just a touch of heat.
Chipotle Cole Slaw
- 4 cups shredded purple cabbage
- 1¼ cup chopped celery
- ¼ cup chopped green onion
- ¼ cup chopped cilantro
- ⅓ cup + 2 tablespoons vegan mayo (Just Mayo is my favorite)
- 2 cloves garlic, minced
- 2 teaspoons chopped chipotle peppers + 2 teaspoons of adobo sauce (Never bought this before? Cans of "chipotle peppers in adobo sauce" are usually located in the international aisle of the grocery store with other Mexican and Latin ingredients.)
- ½ teaspoon salt
- Sunflower seeds for garnish (optional)
- In a large bowl, combine shredded cabbage, chopped celery, chopped green onion, and chopped cilantro.
- To make the dressing, combine vegan mayo, minced garlic, chopped chipotle peppers, adobo sauce, and salt.
- Pour dressing into cabbage mixture, toss to combine, and chill.
- Before serving, garnish with sunflower seeds if desired.
The hearts of your pulled-pork-loving buddies will skip a beat.
BBQ Pulled Jackfruit Tacos
- 1 20-ounce can of young green jackfruit in water or brine (not in syrup!)
- ½ cup chopped shallots (or yellow onion, if you prefer)
- 2 teaspoons olive oil
- 1 tablespoon certified-vegan brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ to ½ teaspoon of cayenne pepper (or more to taste; if your BBQ sauce has a kick, you may not want to go too heavy on the cayenne)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1 teaspoon dried oregano
- ½ cup barbecue sauce (plus more for dressing tacos)
- ¼ cup water
- Tortillas or taco shells (whatever your preference)
- Avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings
- Drain, rinse, and dry jackfruit. Cut off the hard, center core portion of the fruit (just as you would cut off the center core of a pineapple wedge) and discard. Place in mixing bowl. Use a fork to somewhat shred the chunks of jackfruit (you don't have to go crazy; as it softens while cooking, you'll be able to further shred it). Set aside.
- In a small bowl, mix together brown sugar, paprika, salt, cumin, chili powder, cayenne pepper, onion powder, salt, and oregano. Pour this mixture over the jackfruit and toss to coat.
- In another small bowl, whisk together barbecue sauce and water.
- In a skillet, heat olive oil and saute shallots for 2-3 minutes. Add the seasoned jackfruit and cook for 3 minutes, stirring frequently so as to get the jackfruit fully colored by the spices.
- Add the barbecue sauce mixture to the skillet and cook, covered, on a low heat for 20 minutes (until jackfruit is tender), stirring occasionally to make sure it doesn't stick to the pan or burn.
- Heat up your tortillas or taco shells, and spoon out a generous portion of the barbecued jackfruit on top, adding a bit more barbecue sauce if desired. Garnish with slices of avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings.
Six ingredients and three minutes until you’re enjoying pudding that tastes like pumpkin pie filling.
Tip: Even better served with a dollop of homemade coconut whipped cream.
Pumpkin Pie Pudding
- 2 cups pumpkin puree
- 1 cup raw macadamia nuts or raw cashews
- 1 teaspoon pumpkin pie spice (or make your own, and use 1 teaspoon of it: 1 teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger + ⅛ teaspoon ground cloves)
- ¼ teaspoon salt
- ½ cup maple syrup
- ½ cup almond or coconut milk
- Place all ingredients into a high-speed blender or food processor and blend for 2-3 minutes (or until smooth and creamy). Stop and scrape down the sides of the blender or food-processor bowl as necessary.
- Refrigerate pudding for an hour or two before serving so it stiffens a bit (unless you can't wait...)
In your mind you’re already licking the bowl, right?
Tip: Coconut whipped cream makes a delicious topping for a cup of hot chocolate, chocolate avocado pudding, pumpkin-pie pudding, all kinds of pies, and probably about a thousand other things. It’s high in fat and sugar (obviously), but a little dollop goes a long way.
Coconut Whipped Cream
- 1 14-ounce can coconut cream or full-fat coconut milk, chilled overnight (this step can't be skipped; please read the first line of the instructions before you begin!)
- ½ cup to 1 cup powdered sugar (this is to taste; if you're not sure how sweet you'll like it, start with ½ cup and increase until desired sweetness is reached)
- 1 teaspoon vanilla
- Chill a can of coconut cream or full-fat coconut milk overnight. Note: I recommend chilling 2 or 3 cans; you'll only be using one can for this recipe, but having a few ready to go means you have some insurance if the first can you open is a dud -- that is, it doesn't have enough fat in it to whip. What can I say -- it happens! Three critical points: 1) the coconut cream or milk must be chilled overnight or you'll have a watery mess; 2) don't use light coconut milk; you're going to be whipping the thick cream, so light milk won't work; and 3) be sure not to shake, tip, or flip the can upside down once you've put it in the fridge; you want the liquid to separate from the cream and stay that way!
- The following day, chill your mixing bowl for 15 minutes before you start.
- Remove the can of coconut cream or milk from the fridge without tipping, shaking, or turning it upside down. Remove the lid, and spoon out only the thick cream into your chilled mixing bowl. (I reserve the remaining liquid for my next smoothie!)
- Beat in a stand mixer or with a handheld mixer for 60 seconds. Add vanilla and powdered sugar and continue whipping for another couple minutes until creamy and smooth. Use immediately, or refrigerate for a few hours if you'd like it to set up/stiffen a bit.
Pastel on paper
15″ x 15″
Plums and Peaches
Watercolor pencil on paper
16″ x 16″
Pastel on paper
15″ x 15″
Treat yourself one fine autumn morning.
Tip: Try these for a holiday breakfast or brunch. They’re as beautiful as they are delicious.
Fresh Cranberry-Pear Scones
- ¾ cup chopped pear, skin removed
- 1 teaspoon freshly squeezed orange juice or lemon juice
- ¾ cup fresh, whole cranberries
- ⅓ cup brown sugar
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 3 teaspoons baking powder
- ¾ cup Earth Balance spread (cold, not room temperature), cut down to small cubes
- ⅓ cup almond milk (or other plant-based milk)
- Optional for topping before baking: decorative sugar crystals or turbinado sugar, aka "sugar in the raw"
- Preheat oven to 350 degrees.
- In a small bowl, combine chopped pear with orange or lemon juice.
- In a food processor, pulse the cranberries until just slightly chopped (do not puree!).
- Combine chopped cranberries with chopped pears and mix in brown sugar until all the fruit is thoroughly covered. Set aside.
- In a large bowl, combine flour, salt, and baking powder. Use a whisk to make sure all ingredients are combined.
- Add the Earth Balance spread to the flour mixture. Toss the flour mixture over the Earth Balance cubes to fully coat it. Use your fingertips (not your palms) to quickly and lightly cut in the Earth Balance. (You don't want to do this for too long, nor do you want to use the palms of your hands; the goal is to keep the fat from melting.) Do this until the Earth Balance is evenly distributed; the mixture should be crumbly.
- Transfer the cranberry-pear mixture to the flour mixture. Add ⅓ cup almond milk (or other plant-based milk) and stir just until the dough comes together (do not overmix). Dough will be crumbly.
- Transfer dough to a floured surface and gently pat out to about 8" x 8" square. Using a knife, cut 9 square scones or use a biscuit cutter for round scones.
- Place scones on prepared baking sheet and sprinkle with sugar crystals or turbinado sugar if desired (recommended!). Bake for 20-25 minutes. Best served warm.
Yes — you should definitely buy fresh cranberries while you can.
Tip: Serve with your favorite salad for a hearty, satisfying dinner.
Cranberry Farro with Smoky Tempeh, Green Onions, and Toasted Pecans
- 1 cup dry farro
- ½ teaspoon salt
- ½ cup halved fresh cranberries
- 2 teaspoons granulated sugar
- ½ cup thinly sliced green onions
- ½ cup chopped fresh parsley (loosely packed)
- ½ cup pecan pieces
- 6 ounces smoky tempeh, cut into bite-size pieces (I use Organic Fakin' Bacon Tempeh Strips from Lightlife)
- Olive oil
- Cook the farro according to label instructions, using half water, half vegetable broth (if you don't have veggie broth, using only water is fine). Drain farro thoroughly, transfer to serving dish, and fluff with a fork along with ½ teaspoon salt.
- Cut cranberries in half and toss in 2 teaspoons of granulated sugar. Set aside.
- In a skillet with just a splash of oil, heat smoky tempeh over medium heat until hot all the way through. Toss in the pecan pieces and keep everything in the pan moving so the pecans don't burn, about 2 minutes.
- Mix tempeh and pecan mixture along with green onions and parsley into farro. Toss in cranberries. Drizzle with just a touch of olive oil, if desired. Serve immediately.