Yeah! It is fall which means soup season! One of Jon’s favorites is veggie pot pie. I started off the soup filling by sautéing some onions, then adding potatoes and minced garlic. After everything had softened a bit, I added lots of veggie broth, thyme, and, fresh ground pepper. When the soup came to a low boil, I then added the peas and corn, and covered everything to simmer for a while.
While the soup was cooking, I made the pie topping. Normally, I bake the pot pies in the oven with the topping on my mini soup crocks, but I decided to go for a slightly more elegant (and less messy) approach. I mixed up a vegan version of drop biscuits from Joy of Cooking, but made larger versions that would perch on top of the soup.
Once the biscuits were done, the soup was also almost ready. I added some cornstarch to thicken it, plus a little red wine vinegar to add a little sharpness. I ladled the soup into bowls, then perched the biscuits on the top. What a great and comforting fall meal!
No matter how dedicated a cook you are, I bet cooking falls down the priority list when you are packing and moving. It certainly did for me!
One of the first feasts I made in our new place was veggie burgers with sautéed fresh corn and roasted potatoes and carrots. I started off by chopping up baby potatoes and carrots, then mixing them with olive oil, rosemary, sea salt and pepper. This all went into the oven to roast. After a while, the veggie burgers joined the roasting vegetables in the oven.
While the peppers and the carrots were roasting away, I sliced corn kernels off the cob, chopped up red peppers, and diced an onion. I sautéed the onion until it was caramelized, then added the red pepper, and finally added the corn. Seasoned with sea salt, thyme, and pepper, this was a flavorful dish that tasted like summer.
When the burgers finished baking and the potatoes and carrots were crispy on the outside and soft on the inside, dinner was ready! Jon and I were both glad to be eating in our new place on real plates, without a pile of boxes looming overhead!
Breakfast Casserole with Potatoes, Onions, Mushrooms and Vegan Sausage
Jon is officially spoiled (ahem…”well taken care of”:-)). In addition to making dinner for him almost every night, he got a homemade breakfast this morning, a departure from his normal yogurt and granola.
Onions and Potatoes Sauteing with Rosemary and Pepper
I decided to make a breakfast casserole bake, so started off sauteing onions and garlic (even breakfast starts with onion and garlic for me). I added in some diced potatoes, mushrooms, rosemary, Celtic sea salt, and fresh ground pepper. I had some leftover Mexican Chipotle vegan sausage in the freezer, so chopped it up and added it for a little spicy kick. After cooking everything together for a few minutes, it all went into one of my favorite casserole dishes to bake in the oven for 30 minutes.
Topped with a little bit of vegan cheese and served with freshly brewed coffee, it was a perfect way to start a Sunday morning!
Breakfast Casserole...a Great Start to a Sunday Morning!