Vichyssoise

Vichyssoise is traditionally served cold, however I will be serving mine hot (also accepted) as I gaze at the snow-covered landscape outside the kitchen window :- )


Difficulty Level: Facile

What you need:

• 2 cups leeks, trimmed and sliced
• 1 onion, chopped fine
• 3  large potatoes, peeled and diced
• 3 cups vegetable stock
• 1/2 cup rice milk
• 2 tbsp. vegan margarine
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried rosemary
• sea salt, pepper, to taste

What to do:

1. Heat margarine in large stockpot over medium heat. Add leeks and onions and cook for 5-7 minutes. 
2. Add potatoes, herbs, salt, pepper and vegetable stock and bring to a boil. Let simmer for 20 minutes.
3. Transfer soup to a blender, add rice milk and blend until smooth. Adjust seasoning to taste. 
4. Garnish with fresh parsley and serve with warm crusty French bread.

Serves: 4-6  Bon Appetit!

Creamy Herb and Garlic Spread

An easy little spread to put together at a moment's notice, this is a nice addition to any array of hors d'oeuvres for a dinner party.

Difficulty Level: Facile

What you need:

• 1 8-ounce container vegan cream cheese (about 1 cup)
• 3-4 tbsp. chopped fresh herbs (parsley, sage, thyme, etc)
• 2 cloves garlic, crushed
• sea salt and black pepper, to taste

What to do:

1. Mix all ingredients well and serve on thin slices of toasted French baguette.  Bon Appetit!