blender foods

[veggiechik]

My old blender burned out and died around St. Pat's day. I finally got a new one about a week ago. But in doing so I told my boyfriend that I needed to make something using it in the next 2 weeks (as I'm notorious for getting all excited about kitchen gadgets and then not continuing to use them

Comments

[plaidisyourpal]

alfredo!!!!!!!!!!

blend one brick of silken mori nu tofu with about 1/4 cup soy milk.

melt about 1/4 cup (more might be needed..) of earth balance in a pan and add lots of garlic, garlic powder, a handful or so of nutritional yeast and lots lots lots of pepper. plop the blended stuff in with the melted mixture and poor over delicious angel hair pasta. you might need to adjust the spices depending on your tastes, we usually do it that way, but it's so so so good!

[plaidisyourpal]

here is a picture of it too!!

[surrealestate]

What's that other stuff on that plate? (Besides the broccoli. :)

[plaidisyourpal]

The morningstar chick'n strips! mmm!

[dancingwolfgrrl]

Vegan pesto: basil, olive oil, salt, garlic, and parmesan soy cheese if you like it.

Butternut squash soup: Roast a butternut squash (halved and rubbed with olive oil) in the oven at 400 F for an hour. Saute an onion in some olive oil (for a yummy kick, add a tablespoon of grated ginger or some curry powder), then add four cups of veggie broth and the scooped-out insides of the squash. Simmer for 20 minutes or so, breaking up squash chunks with a spoon, then put through the blender. Return to the pot, taste and add as much as 2 cups more veggie broth or water, and salt and pepper to taste.

[vgnwtch]

I find the pesto's lovely without vegan parmesan, but pine nuts or walnuts make a really nice addition.

[surrealestate]

Oh yes, the nuts are a must in my book. For best results, toast them first. (I almost always use pine nuts, but I've also used walnuts to good results.) And I put in some nutritional yeast for flavor, and a dash (or more) of hot sauce.

I started basil from seed a couple of weeks ago and am impatiently waiting for the plants to really start growing!

[kejlina]

Egyptian red lentil soup4 cups (1 litre) water

[devilbunnie]

i like to make the simply lovely carrot soup from how it all vegan.
i also use my blender lots for raw soup concoctions and the not-so-healthy but way fun mixed drinks!

Potato Leek Soup.

[fieryjane]

2 leeks, well washed, white part only chopped
5 fist-sized potatoes, peeled (peeling is optional) and cubed
3-4 cups vegetable broth
1 ½ teaspoons thyme
1 ½ teaspoons savory
1 bay leaf
salt & pepper
½ cup vegan sour cream (like tofutti brand)
1 tablespoon olive oil or soy margarine for the pot.

In a 2 quart pot, melt the soy margarine or heat the olive oil over medium heat. Add the leeks and saute until soft. Add the potatoes and pour in the vegetable broth until it covers the potatoes by an inch. Add the bay leaf, thyme and savory. Let simmer until the potatoes are soft, adding broth as needed (about 20 minutes). Remove the bay leaf and puree (either in batches in a blender or by using an immersion blender) until smooth. Taste for seasonings (salt and pepper) and stir in sour cream.