One of my favourite Larabar flavours, devoured whilst driving.
I was slightly peckish about an hour before dinner, so I ate my first persimmon--I enjoyed it, although I probably wouldn't buy anymore. The taste grew on me with every bite, though.
Toast with mashed avocado (a.k.a., mashed heaven!), sautéed spinach with dill and a pinch of nutmeg, and a big bowl of veganized French Onion Soup.
Some homemade vanilla soy yoghurt for dessert.
My mum also made a lot of French Onion Soup while I was growing up, but of course, the traditional version includes beef stock and dairy. So, in order to satiate a craving that has probably been gnawing at me since, oh, May or June, I finally veganized her recipe.
French Onion-Seitan Soup
I make my own seitan at home, using this incredibly easy recipe , because it’s wayyyyyyyyyyyy cheaper than buying a box at Whole Foods.
2 Tbs. olive oil
3 lbs. Vidalia onions, halved and thinly sliced
6 garlic cloves, minced
1/2 tsp. salt
2 Tbs. whole wheat flour
1 vegan vegetable bouillon cube
2 Tbs. Bragg Liquid Aminos *
2 tsp. Bragg Sprinkle Seasoning *
24 oz. seitan, cut into strips
Salt & pepper, to taste
Slices of whole wheat, sourdough, or rye bread, very well toasted, to serve
Vegan cheese alternative, to serve (optional)
*These Bragg products are two absolutely necessary additions to all vegan kitchens!
I used homemade rye bread. I've never really tried any vegan cheese products, so I can't recommend one particular brand. You could also probably try stirring in some nutritional yeast, if you like.
“We join with the earth and with each other. We join together as many and diverse expressions of one loving memory: for the healing of the earth and the renewal of all life.”
~U.N. Environmental Sabbath Program