Whew… what a weekend! As you already know we put our house on the market and it went under contract really fast- faster than we had anticipated. As in, we thought we’d probably be moving next spring but now we’re moving this fall, and we wanted a chance to say goodbye to all our neighbors. We also wanted to give them (and our friends) a chance to “snoop” around the house and see all the changes we’ve made, so obviously I had to throw a party, right? Right.
I’m going to fill in some of these recipes over the next few weeks, because they all came out amazingly. Everyone seemed to really enjoy them (even though I actually wrote “vegan” on the little buffet name cards) which was a wonderful feeling. Even my cattle rancher neighbors were spotted chowing down on some of my spinach dip 🙂 And the best surprise was learning that my wonderful next-door neighbors (who always take care of our dogs and kitty cat when we’re out of town) have been eating vegan! I sent them home with some cookbooks and I think I might make them a batch of my chicken-style seitan this week… But anyway, here’s a list of everything I made:
- Rosemary Crostini w/ Spinach Dip
- Garlicky Mini-Toasts with Green Chile Hummus
- Butternut-Sausage Stuffed Mushrooms
- 5-Minute Sweet n’ Spicy Meatballs and Pineapples
- Chips w/ Spicy Cilantro Cream, Beans & Corn
- Lemon Tartlettes
- Autumn-Spiced Popcorn (in adorable little muffin cups!)
- Cranberry Pumpkin Bread
- Mint Chocolate Cupcakes
Yep- it was all vegan! And all sooooo yummy!
But enough about finger foods- I have the “fall bug” and I only want to think about soups. Especially the thick, rich, creamy kind that would make any omnivore say “That Was Vegan?”
True story: After Jason ate this soup he accused me of being some kind of sorceress for being able to make it taste so cheesy 🙂
- 1 small onion, chopped
- 1/2 teaspoon powdered garlic
- 1/4 cup Earth Balance
- 1/4 cup flour
- 1.5 cups soy cream
- 1.5 cups non-dairy milk of choice
- 2 cups vegetable stock (or water plus 1 bouillon cube)
- 1 head of broccoli (about 1/2 lb, or a little bit more), chopped
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 bag Daiya Cheddar shreds
- 1/3 cup Daiya Jack wedge, cubed
- Fresh ground pepper
- Water sautee onion for 6-7 minutes, then add powdered garlic and leave in for another minute or so. Melt in the butter, then sprinkle in the flour, mixing everything together into a paste. Keep stirring for at least a minute or two.
- Add the cream, milk and stock and bring to a boil, then add the chopped broccoli (even the itty-tiny pieces!). Reduce heat to medium and let it simmer covered for about 10 minutes or until the broccoli is soft. It'll be nice and thick now!
- Stir in the spices and cheese until the whole thing is melty and gooey and you can't wait another second. Top with some fresh ground pepper and serve with a chunk of crusty bread!
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OMG – this looks sooooo good, you sorceress, you! 😉 I love love love soup and can’t wait to try this!
I’ll make you some 😉
You are totally a sorcerer! You and Veggie Witch need to hang out! Looks creamily delicious my friend.
Haha, I totally am 🙂
your party menu looks soo good 🙂 and this soup looks perfect for this fall weather! Ive never actually had cheesy broccoli soup but Id definitely want to start with a vegan one
Well if you make this one, let me know how it turns out!
What woman in her right mind, vegan or non, wouldn’t want to dive right into a bowl of this soup! Yum! I’ll keep you in my thoughts as your move approaches. (I don’t envy you.)
Thanks Kelly, it’ll be tough but it’s a good thing. And I wish I had more of that soup left!
*faints* this looks very tasty – thanks so much for sharing the recipe and the menu for the party. Very generous of you
You’re so welcome!
I’m all about soups right now and this is right up my alley! We just moved too!
Well then I’m jealous that your move is already behind you!
Yeah moving is really annoying. I hope yours goes smooth!
Thanks!
I can’t wait to try this!!! The ingredients are already added to my shopping list.
Let me know how you like it!
Love Daiya cheeses and the jack wedges are the BEST!!!
Couldn’t agree more- I could eat an entire wedge every single day!
If I am ever in your neighbourhood I am totally coming over for a few days so you can cook for me, I would eat like a QUEEN! 😉
Gabby- you have a standing invitation!
A truly fantastic creamy cheesy broccoli soup! I love it! xxx
Thanks- I loved it too 😉
the soup looks delicious…and I wish I was your neighbor 😉
I wish you were my neighbor too 😉
That looks Fall-icious! I’m in soup mood, too and this is definitely going on my to-make-soon list. Thanks!
If you make it, let me know how you like it!
Wow, that soup looks amazing, and I look forward to hearing the details on that spinach dip with rosemary crostini. You’re not really a sorcerer… Are you?
I’ll never tell… 😉
Yummm broccoli cheese soup was always one of those things that I loved but always felt so sick after eating because of the dairy… I am loving your version because I could totally chow down on a big bowl and still feel awesome. Your party foods sound amazing too – I would like to attend! 🙂
I’ll invite you to the next one 😉
Broccoli cheddar soup is such a classic. And if Jason thought it tasted like the ‘real’ thing I bet I could get Robert to think the same thing! Also, I can’t wait until you guys are closer to us…we have so many places we need to eat at!
I want this soup RIGHT NOW! I looks incredible!
Thanks JL- and it was fun meeting you the other night at Trinity!
I think you should mail me a HUGE big ol’ batch of this – I so need this!!! I love how you throw a party – I love making up tons of Vegan food – if we got together and threw a party people wouldn’t know what to taste first…well i know what I would go to first – this soup!!! and a cupcake of course 🙂
That would be a pretty great party!!
I so want corn and black beans right now. I am lusting, super hard. But it would hurt my tummy because my tummy IS revolting. It is having a grand ol’ fcking revolution!!!! Okay, I will scrounge up those olives in the fridge. Really, this is just super adorable and looks like THE perfect “bite”.
Oops! think I meant my comment for the tortilla post!!!
I have made it & loved it so much, so did my mom, dad & my husband too! 🙂
You’re the best Sophie! I’m glad your fam enjoyed it!
Yum! We added dried basil, smoked paprika, and onion powder, and used quinoa flour, almond milk instead of soy creamer, and that’s about it. Amazing sequence of ingredients to prevent clumping, and preserve texture!!!
I’m glad it turned out so well- and I bet it was yummy with basil!
You should make it so u an pin this. I don’t see a pin it button. But I am on my phone don’t know if that matters.
Awesome! Just made it, didn’t have the jack wedge so I used Pepperjack shreds. Noms 🙂 Very good recipe, thanks!
Question about your recipe– is it meant to say 1.5 cups of milk? 1/5 seems like an oddball quantity. Wonder if that was just a typo. Thanks! Can’t wait to make this!
Arrgh! Yes… thanks for catching that 🙂
This soup looks so good. I really want to try this recipe. I am not much of a cook so sometimes ingredients confuse me. What would I use for the soy cream? Would I find it by the soy milk in my store or more by the vegan butter etc…? Sorry for a probably very obvious question but I just want this to turn out right 🙂
At my store, the soy cream is with the other creamers… but if it’s not there, then try with the other non-dairy milks. And if all else fails, just use non-dairy milk… that would be my advice 🙂
Made this for dinner tonight~ my store doesn’t carry the jack wedges or non-dairy cream, so i subbed with daiya mozzarella, and doubled the almond milk. So good, thick, and cheesy! I plan on eating the leftovers for lunch tomorrow. Thanks for the recipe!
I’m so glad to hear you enjoyed it- makes my day!!!
On top of Daiya, I added “Tofutti” cream cheese and “TreeLine” cashew cheese/cracked pepper. It was really cheesey-sharp. Thanks for posting.
Great idea, sounds delicious!
What is soy cream?
Just cream made from Soy. I’ve ususally seen it in the dairy department. You could also just use soy milk.
I am happy I found this recipe. Can I use almond coffee creamer? If I can’t find any is there anything I can use in place of it. I think I saw almond coffee cream at the store but not 100% sure as right now I don’t have a coffee pot but I hope to get one again one day.
Hi! You could use any kind of creamer but honestly you can also just use nondairy milk and it’ll be fine. The creamer is thicker but it won’t make that much difference. I hope you ❤️ it!
Ok so I would just use 3 cups of non dairy milk? (I have some oat milk and also have some coconut milk right now) I’m also thinking of using extra dayia shredded cheese in place of the block as I don’t have access to block vegan cheese. I will ask the kind lady that owns a small health food store near me if any chance she can order blocks of vegan cheese so I can buy them though as she has been able to order other things for me and other customers.