There are a ton of recipes in Viva Vegan that I'm looking forward to making, but I picked the potato-kale soup tonight because it's simple and easy. (And because I like potatoes, kale, and soup.) I made the recipe even easier by cheating in a few places: I used Field Roast Mexican Chipotle Sausage instead of the Seitan Chorizo Sausages in the book; I used ordinary olive oil instead of the annatto-infused oil; and I used apple cider vinegar that I had on hand instead of white wine vinegar. The results? Still delicious. I don't get "stuffed" with soup very often, and I am definitely stuffed with soup right now. Thanks, Terry!
"food that I made with my own two hands; food that I dished out into a solid, reusable bowl and ate with a stainless steel spoon." Haha, I love that feeling of accomplishment that goes with not eating take-away from styrofoam containers.
ReplyDelete-VeganKitchenDiaries
That soup looks great. I haven't tried anything "chorizo" like since becoming vegan this has given me a wonderful idea. Thanks for sharing.
ReplyDeleteYeah, this should be a gratifying month, Vanessa. Omgoshimvegan, there's another brand, Soyrizo,, that is more suitable for burritos and scrambles that's surprisingly good. (Papalote in SF uses it to great effect.)
ReplyDeleteThat's been m favorite dish thus far from Viva Vegan. I've made it twice - once with the chorizo recipe from the book and one with store-bought chorizo. The version with the home-made chorizo was way better.
ReplyDeleteCheers!