Smart Corner

2 Way Rocket Leaf Salad
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5-Minute Lentil Hummus
6 Low Carb Smoothies
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Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken
Broccoli Soup
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Chocolate Walnut Vegan Energy Balls
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Delicious Vegan Mashed Cauliflower
East Indian (Coconut) Cordial Recipe
Easy Keto Crackers
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Flax Paratha/Wrap
French Onion Soup
GDV's Healthy Nutella
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Gluten Free Oat Cookies
Gluten-Free Chocolate Zucchini Bread
Greek Salad
Guilt-free Ice Cream
IMMUNE BOOSTING CHICKEN SOUP
Immune-Boosting Chia Pudding
IMMUNITY-BOOSTING TURMERIC CHICKEN SOUP
Lemon-Parsley Green Beans
Mediterranean Salsa
Miracle Cabbage Soup
No-bake OAT Cookies
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Red Lentil Kabab
Roasted Brussels Sprouts
Roasted Garlic Brocolli
Roasted Garlic Cauliflower
Saltibarsciai (Lithuanian Cold Beet Soup)
Shrimps with Saffron and Fenugreek
Single Serving Coconut Pie
Socca - Chickpea Flatbread
Spicy Cauliflower Tahini Dip
Spinach Soup with Tahina Sauce
Tempeh
Two Ingredient Chocolate Fondue
Vegan “Cheese” Spread
Vegan Creamy Mushroom Soup
Vegan Creamy Mushroom Soup 2

Vegan Creamy Mushroom Soup 2

Ingredients

  • 1 large white onion – diced
  • 2 small minced garlic cloves
  • 2 cups sliced white button mushrooms
  • 2 cups sliced baby portobello mushrooms
  • 10 stalks fresh thyme – leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour – or cornstarch
  • 1 cup dairy free milk – unsweetened (coconut or cashew milk)
  • 1 dried bay leaf
  • 1/2 tbs. coconut aminos – or soy sauce as an alternative
  • 1/2 tsp. salt
  • freshly ground pepper

 

Instructions

  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms and garlic, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

Vegan Parmesan