Vegan Recipe Collection Over 800 Vegan Recipes

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caps and bake 20 minutes. Serve hot.
Butternut Bisque
6 cups water
6 cups butternut squash, peeled and cubed (about 2 1/2 lbs)
3 cups potatoes, diced (Yukon Gold if available)
1 large onion, chopped
8 cloves garlic, minced
14oz can Mexican style stewed tomatoes (diced tomatoes mixed with a bit of cumin and oregano)
1/4 cup nutritional yeast
1 tsp dried thyme
1/4 tsp ground sage
1/8 tsp white pepper
generous sprinkling of fresh ground nutmeg
1/3 cup mellow white miso
1/4 cup dry sherry
1 tbsp tamari
Place water, squash, potatoes, onion and garlic in a 6 quart saucepan and bring to a boil. Reduce heat to
medium and cook 30 to 45 minutes or until the vegetables are tender. Remove 3 cups of the veggies to
the bowl of a food processor and add the stewed tomatoes and nutritional yeast. Process the mixture to
a thick puree. Return the puree to the soup and add the thyme, sage, pepper and nutmeg.
In a separate bowl, blend the miso with the sherry and add to the bisque with the tamari. Reduce heat
and simmer 5 minutes or just until the bisque begins to bubble. Do not boil. Serve with a crusty
sourdough bread.
Caesar Salad Dressing
6oz silken tofu
2 cloves garlic, peeled
1/2 cup plus 1/4 cup soymilk
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