by Nicki Wood
Here was the recommended lineup of items for a pantry makeover:
1 pound black beans
1 pound lentils
1 pound quinoa
2 pounds brown rice
3 (32-ounce) boxes vegetable broth
1 (32-ounce) box chicken broth
1 pound rolled oats
2 cans cannellini beans
2 pounds pasta
1 can black beans
1 jar unsweetened applesauce
1 (32 ounce) box nondairy beverage
1 (32 ounce) box almond milk
1 (5-ounce) can tuna
3 (15-ounce) cans diced tomatoes
1 package no-oil sun-dried tomatoes
1 jar pasta sauce
Building blocks for pasta fazool, minestrone, bean and grain salads, lentil soup, black bean dip, oatmeal soda bread: I'm working with the list, but taking a few liberties too.
Vegan Creamy Tomato Soup is my first recipe, and it's creamy, slightly sweet from the tomato, and it warms you all the way down. So, yeah, maybe "eat better" was a pretty good resolution.
Check out the recipe after the jump.
Vegan Creamy Tomato Soup
1 onion, cut into chunks
3 tablespoons coconut oil, melted
1 (6-ounce) can tomato paste
1 teaspoon dried thyme
1 cup vegetable broth
1 (14-ounce) can tomatoes, pureed
1 cup Coconut Dream
1 cup So Delicious coconut milk creamer (more to taste)
Salt and freshly ground pepper to taste
Croutons or popped popcorn for garnish
Combine the onion, coconut oil and tomato paste in a blender; process until puree. Spoon or pour into a 3-quart pan and heat until the mixture boils. Cook for 1 to 2 minutes. Add the thyme, broth and pureed tomatoes and mix well. Heat through. Add the coconut Dream and coconut creamer and heat through. Season with salt and pepper. Now taste the soup — it should be very tomatoey and very creamy. Add more broth and/or coconut milk creamer if needed. Top with croutons or popcorn to serve.
Makes 4 modest servings.