Is there ever enough of hours a day to truly do what you what you want?
Because what I really wanted was to experiment with the perfect vegan broccoli and “cheese” recipe with homemade croutons in a bread bowl. I’d easily need an hour and a half of prep time but see, as embarassing as this is to admit for a food blogger, I don’t have that much of the time nor do I know most people that do.
And the idea behind Crumbs is that I realize many of my readers either work long hours or have families and simply don’t have the time they once did but still want a quick and nutritious meal.
You can’t always get what you want….well this time, you can.
Broccoli and please soup. Vegan. No soy. No olive oil. No chloresterol and 11.3 grams of protein. One pot. And gluten free. Cashews or almonds though and you don’t want to skip these nor the nutritional yeast (find it in most natural food sections) because both ingredients marry well to create the cheesy like texture.
Ready in…just 15 minutes with minimal clean up. Because cleanup shouldn’t have to turn exhausting nor shouldn’t I not have time to catch up on a last minute assignment for work or be able to relax with a book. Yes, even on a Monday.
Do less, enjoy what matters more. Please.
Broccoli and Please Soup (Vegan, Soy Free, Gluten Free)
2 tsp coconut oil
2 tsp of Earth Balance
1/2 cup onion, minced
1 1/2 cups of broccoli
2 cups of low sodium organic vegetable broth
1 cup of cashews or almonds
1/2 cup to 3 tbsp cashew milk
6 tbsp nutritional yeast
1-1 1/4 tsp sea salt
1 tsp of turmeric
1/2 cup 2 tsps of cashew milk
4 celery sticks
- Heat oil and Earth Balance in medium pot on med. high heat. Add onion and cook until translucent. Add in carrots, celery, broccoli and vegetable broth and cook on med-high.
- Make cheese like mixture by combining nutritional yeast, cashew milk and salt. Pour into soup. Cook for a few more minutes.
- Remove from heat. Garnish with parsley and dill. Serve.