Vichy-Suave (Leek and Potatoe) Soup with All Its Cracked Up to Be Crackers 2017-02-09T16:18:21+00:00

Project Description

Vichy-Suave (Leek and Potatoe) Soup
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Serves-40
Makes 7 Cups

Ingredients:

  • ¾ cup unpolished quinoa
  • 1 ½ cups water
  • 2 tablespoons olive oil
  • 2 cups chopped onion (Spanish or white or a combo)
  • 1 ½ cup chopped green onion
  • 3 cups chopped leeks (white part only of 3 large leeks)
  • 5 cups vegetable broth
  • 2 ½ cups diced potatoes (½-inch thick)
  • ¾ cup slow roasted hemp seeds
  • ¼ cup nutritional yeast flakes
  • ½ cup water
  • ¼ teaspoon rock salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground celery seed OR celery salt

There are a number of things that I have really missed being a veggie. One of them has been cream based soups, especially leek and potato (or as the French call it: “Vichyssoise”). This was a special treat soup in our house and was consumed really quickly due to its smooth, creamy, and subtle flavors. This recipe captures all of those notes but without the guilt – so seek no further my suave friend!

Directions:

1. Bring water to boil, add quinoa and cook on low heat covered for 15 minutes – take off burner, set aside and leave covered.

2. Place olive oil in a large pot over med-high heat. Add in the 2 cups chopped onions and cook covered for 5 minutes, stirring occasionally.

3. Add in green onions and leeks and cover for 5 minutes, stirring occasionally.

4. Add in broth and potatoes, cover and let simmer on low-medium heat for about 30 minutes, stirring occasionally until potatoes are firm but fully cooked.

5. In a food processor, add in ¾ cups of the cooked soup mixture and add the cooked quinoa, hemp seeds, nutritional yeast, water, salt, garlic powder, pepper and celery salt and blend until smooth.

6. Add blended mixture back into the soup, stir and serve. Can be frozen.

All It’s Cracked Up to Be Crackers
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Serves-40
MakesAbout 20 Crackers

Ingredients:

  • ¼ cup white ground chia
  • ¾ cup water
  • ¼ cup gluten free oat flour
  • ¼ cup plus 2 tablespoons gluten free quick flake oats
  • ¼ cup white whole seed chia
  • ¼ cup plus 2 tablespoons unpolished quinoa
  • ½ cup Delores hemp seeds
  • ¾ teaspoon rock salt
  • ¾ teaspoon each of: garlic powder and onion powder
  • ½ teaspoon chili powder

These crackers are great to make in large batches and place them in a cool container for easy dipping access. Nothing but pure natural goodness in these crackin’ babies!

Directions:

1. Preheat oven to 350F.

2. Grease a non-stick baking sheet with olive oil.

3. In a small bowl, mix the chia and water and set aside for 20 minutes, stirring occasionally.

4. In a large bowl, mix together all other ingredients, add chia mix when hydrated.

5. On baking sheet, flatten out the mixture until evenly spread out in shape of a rectangle. Using hard edge of a wooden spatula, gently cut the rectangle in half.

6. Bake for 10 minutes on the rack. Using the flat spatula cut the dough, and make 2-inch squares. Flip each square over. Bake another 10 minutes on top rack or until lightly browned.

7. Keep in an airtight container.

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