Cornish Pasty here in Phoenix is one of my favorite restaurants. They have great vegan options, but unfortunately, their amazing soups are not on that list. So I decided to veganize their Spinach, Mushroom, and Walnut soup (the original has cream in it). The results turned out delicious!
Beer Bread is so amazing! It takes seriously 3 minutes to come together and 1 hour in the oven. The inside is soft and the outside is crusty. And you don’t have to like beer to like this bread… the beer flavor is there, but subtle.
Follow this Happy Herbivore recipe for 100% whole wheat beer bread. Some tips:
- Prep your dough after the oven is preheated! The dough comes together so fast and you don’t want the leavening to weaken while it’s sitting on your counter waiting for the oven.
- Consider doing half whole wheat pastry and half regular flour if you are using this for a sandwich as it can be a little dense as is. Keep it all whole wheat if you are serving this with soup!
- 4 onions, sliced like this
- 2-4 garlic cloves, minced
- 2 bay leaves
- 6 fresh thyme sprigs
- black pepper
- 1 tsp no-beef bouillon base
- 1/4 cup red wine
- 3/4 cup water
Heat a large pan over medium heat. Add the onions, garlic, bay leaves, whole thyme sprigs, and pepper, and cook until the onions are caramelized.* Dissolve no-beef bouillon in a small bowl with the wine and water. Add the liquid to the pan, bring to a boil, and reduce heat to medium, simmering until the wine has evaporated and the onions are dry. Discard the bay leaves and thyme sprigs.
*Quick way to caramelize onions (Seriously this takes half the time with the same result!):
Start with a dry non-stick pan at medium-high heat… do not add water or oil. Add onions. Stir once every minute or two with a wooden spoon until the onions release some moisture and then that moisture cooks away.
When the moisture cooks away, the onions will start to brown and you will see a sticky brown substance start building up on the bottom of the pan. This is when you want to start stirring the pan more frequently, every 15-30 seconds. Allow the onions to stick to the pan a little and brown, but do not let them or the sugars on the pan burn. Now every couple minutes or so, start adding two tablespoons of water to deglaze the pan. Only deglaze the pan when you fear the sugars on the pan might burn or you will slow down the caramelization process. When your onions look like this, you are done!
Creamy White Cheese Sauce
Chop the following veggies and steam in a steamer basket in a pot or saucepan:
- 1 cup yukon potatoes (if using russet, you will need to peel)
- 1/3 cup red onion
- 2 Tbsp shallots or more onion
While the veggies are steaming, blend in your blender:
- 1/4 cup raw cashews
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/8 tsp or a few drops of yellow mustard
- a few cloves of garlic (amt. depends on personal preference)
- 1 Tbsp lemon juice
When steamed veggies are soft, add to blender and process till smooth.
Let’s just say my search for the perfect vegan grilled cheese is over. And I will say the same for this tomato basil soup. Although, if you’re making the soup for yourself, cut the recipe in half as it makes a lot! The vegan grilled cheese is based off of VegNews mac and cheese sauce here. The tomato soup is a simplified and veganized version of Ina Garten’s Tomato Basil Soup here. I have to say, I really love these two together!