It's Freaky Friday, everyone! This first week, I introduce to you a post from my dear, sweet, kickass blogger-bestie, Bianca. And she's sharing a recipe from her upcoming cookbook! Could not be more excited that we are swapping today! Enjoy. :)
Hi Mofo-ers!! It’s Bianca here from Vegan Crunk! Katie is like my Vida Vegan Con bestie, so I was super-duper excited when she asked me to do a Freaky Friday blog post swap.
Hell, if it hadn’t been for Katie, I’d have probably forgotten to sign up for Mofo again this year. I’m the world’s worst at remembering things. Thankfully, awesome-ass Katie saved the day. We spent so much time together in Portland this past May, and I can’t wait until next Vida Vegan Con so we can stuff our faces and then whine about our food babies together. That’s what vegan friends are for!
If you’re not familiar with me, I blog over at Vegan Crunk, a “daily eats”-style food blog where I post everything from recipes to product reviews to pictures of vegan potlucks and parties. I published a vegan soul food cookbook last year called Cookin’ Crunk: Eatin’ Vegan in the Dirty South. And now I’m working on my next project — retro vegan recipes from the 20th Century.
The recipe I’ll be sharing today is from that cookbook project. It’s September now, and although the weather won’t cool down for two more months where I live (Memphis, Tenn! Holla!), it’s almost officially fall. And that means steamy bowls of soup on chilly afternoons.
This Cream of Tomato Soup was adapted from an old 1960s cookbook devoted to vegetable dishes. It’s best served with a vegan grilled cheese.
Cream of Tomato Soup
(Adapted from the Better Homes & Gardens Vegetable Cookbook)
Yields 4 cups
1 28-ounce can whole tomatoes
1/2 white onion, chopped
1/2 tsp. salt
1/2 tsp. agave nectar
1/4 tsp. pepper
1 bay leaf
2 Tbsp. vegan margarine
2 Tbsp. whole wheat pastry flour
1 1/2 cups unsweetened soymilk
- Break up the tomatoes with your hands and drop them into a saucepan. Pour the remaining tomato juice from the can in the saucepan. Add the onion, salt, agave nectar, pepper, and bay leaf. Bring to a boil over high heat. Decrease heat and simmer for 10 minutes.
- Remove the bay leaf and discard. Allow the tomato mixture to cool slightly and transfer to a blender. Blend the soup until everything is pureed.
- Rinse the saucepan and melt the vegan margarine in the pan over low heat. Slowly whisk in the flour and stir constantly to make a roux. Slowly whisk in the soymilk, and turn the heat up to medium. Continue to whisk over medium-low until the soup thickens slightly, about 10 minutes (it won't reach a gravy consistency, just a thicker soymilk consistency).
- Slowly the tomato mixture into the soymilk and stir to combine. Allow to heat through.
Be sure to drop by Vegan Crunk
and show Bianca some love!
Labels: guest post, recipes, Vegan MoFo 2013