savory – His Bite, Her Bite

Nora: A long time back, a coworker brought chicken pot pie leftovers to work that were very similar to this recipe. Cream of chicken soup, canned biscuits, you know the drill. I thought that kind of comfort food would be out of my reach until we came across this recipe! You can make your own vegan biscuits if you prefer not to deal with the spooky ingredients in canned biscuits.

Josh: Wholesome, savory, creamy, indulgent, and also delicious. This has that perfectly warming, pot pie eating experience to it. It is easy to make and great for reheating. It can feed a group or provide leftovers for many meals to come. Great in cold weather but also great in not-cold weather because it’s so darn scrumptious.

Cauliflower Cobbler

Adapted From: Connoisseurus Veg

Time: Approximately 50 minutes (10 minutes prep, 30 minutes cooking, 10 minutes cooling)

Makes: Dinner for 2 and at least 3 separate sets of leftovers, or dinner for 5

Omnivore Index: This is obviously full of veggies, but it is so creamy and wholesome that nobody will realize it is nondairy.

Ingredients

1 med onion, diced
1 bag frozen soup veggie mix (approx 10-12 oz)
3 cloves garlic, minced
1/2 cup flour
1 cauliflower, chopped into florets
1.5 cups veggie broth
2 cups nondairy, plain milk
1/2 cup nooch (nutritional yeast)
2 tbsp soy sauce
2 tbsp apple cider vinegar
1 can chickpeas, drained (approx 14 oz)
1 tbsp seasoning blend (for example, Trader Joe 21 Seasoning Salute or steak seasoning)
2 cans vegan-friendly biscuits (our local Kroger has a no-name brand that is vegan)

Recipe

-Preheat oven to 375 degrees F
-Sautee onions and frozen vegetables in a little oil until soft, add garlic, then add flour and stir until evenly coated
-Add everything except chickpeas and biscuits, simmer uncovered until cauliflower is tender (10-15 minutes)
-Add chickpeas, season with salt and pepper
-Place a 9×13 baking dish on top of a cookie sheet to catch overflow. Put stew into the baking dish, put biscuits on top covering stew. Bake 15 minutes, or until biscuits are golden brown.
-Let sit 5-10 minutes before serving.

Closing Arguments

Nora: Leftovers the next day may actually be better.
Josh: This recipe is just the best.

Nora: For something as heavy-sounding as lasagna, this soup was surprisingly light. The bright citrus notes in the broth kept it refreshing (can a hot soup be refreshing?) while the cashew cream and sausage gave the soup staying power. Pretty quick and easy, too!

Josh: This soup is just lovely! It is zesty by way of lemon and savory by way of the creamy cashew goodness. I expected this soup to be really comforting and satisfying, what I didn’t expect was how light it would be. The vegan sausage adds good flavor and saltiness that work really well with the rest of the soup, and on top of that it brings a strong protein content to this dish, making this soup into a Main dish rather than a side. But wait, there’s more good news! The soup is quick to make, with only some basic prep (chop some onions and garlic, slice up the sausage, blend the cashew cream) and a short cook time. We through it together on a work night and it was ready in no time!

Lemony Lasagna Soup

Adapted from: Rabbit and Wolves

Time: 10 minutes prep, 20 minutes cook

Serves: two for dinner and then two for lunch

Ingredients:
For the cashew cream:
-1c (4.5 oz) raw cashews (soaked overnight or simmered 10 minutes if you do not have a high-speed blender)
-1c veggie broth (we use Better than Boullion)
-1/2 tsp salt, several grinds of black pepper

For the soup:
-1 tbsp oil
-1 onion, chopped
-6 cloves garlic, minced
-4 links (approx. 14 oz) vegan Italian sausage, cut into half-moons (we like Tofurky)
-6 cups veggie broth
-juice of 1 lemon (about 3 tbsp if you’re using bottled)
-2 tsp Italian seasoning
-1/4c (4 tbsp) nutritional yeast
-8 lasagna sheets (about half a box– sorry)

Optional:
-8oz mushrooms, sliced
-small bunch of spinach

Directions:
1. If you are going to quick-soak the cashews, put them in a small saucepan and cover with water. Bring to boil and cook 5 minutes, then remove from heat and let sit for at least ten minutes. Drain before using. This will help the cashew cream blend more easily. If you have a powerful blender then you can choose to just run the blender a little longer (we do).
2. Prepare the cashew cream by putting all the ingredients in the blender and running on high 1-2 minutes or until very smooth and not gritty at all.
3. Heat the oil in a soup pot and add the onion and garlic, saute on medium for a few minutes until tender, translucent, and starting to brown.
4. Add sausage and mushrooms (if using). Cook another 2 minutes.
5. Pour in the veggie broth (or the water and then add the correct amount of Better than Boullion goop) and scrape any browned bits off the bottom of the pan. Add in the lemon juice, seasoning, nutritional yeast and cashew cream. Bring to a simmer.
6. Break the lasagna noodles into 1-2 inch bits. This will send shrapnel all over your kitchen (sorry). Add them to the soup and simmer 12 minutes (or according to package directions) until the noodles are al dente. Add salt and pepper to taste.
7. Remove from heat and stir in spinach (if using).

Even Easley lines up for a bowl of this soup!

Closing Arguments

Nora: A delicious soup that’s a breeze to make and would fit in any season.
Josh: This aint your grandma’s lasagna!