Meatless Monday's: Creamy Chipotle Potato Soup

I think that the food group people worry about missing the most when going plant-based is dairy. Which isn't surprising because not only is it actually addictive, the taste and texture is seen as hard to mimic.

Nowadays, this couldn't be further from the truth.

With the development of nut cheeses as well as the soy and tapioca based ones, there is a wide array to choose from on that end. They are great transition foods, and a treat now and again.

There are some things that can make creamy delicious dishes without any of them AND be low-fat. The magic is in the potatoes! (or cauliflower, but that's for another post)

I also used a little homemade coconut milk to make it even more decadent, but it isn't essential if you want to keep this meal fat-free.

You can choose to top this with any vegetables, but I found that roasted broccoli was the perfect compliment. Any wilted greens would also work very well.

Creamy Chipotle Potato Soup

-       10-12 medium potatoes (I used a mix of red and yellow)

-       2-3 cup of water or veggie broth

-       1 onion, diced.

-       ¾ cup nutritional yeast

-       1 tbsp chipotle flakes (or more depending on how spicy you like it)

-       1 cup coconut milk (I used homemade)

-       S/P

Toppings:

-       1 head broccoli, cut into florets

-       1 onion, sliced

Pre-heat the oven to 400F.

On a cookie sheet, spread out the toppings and roast for 20-25 minutes, until cooked through.

In a large pot, boil the potatoes until tender. I always slice them into smaller pieces to speed up the process. Whole potatoes take an eternity.

Drain the cooking water and in batches, blend the potatoes with the rest of the ingredients, making sure to use enough liquid for each batch to get super smooth and creamy. Put it all back in the same pot, or soup container thing (see pictures, I can’t think of the proper name…). Either top the serving bowl with the broccoli mix, or each individual bowl.

Serve hot, with a simple salad.

Enjoy!!

ALSO: as I have mentioned I have some plans to grow the blog. I would LOVE your input and have put together a short 2 minute survey. I would be eternally grateful if you could fill it out.
Here's the link. https://www.surveymonkey.com/s/YJ6PH75

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Chipotle Scalloped Potatoes

With the holidays around the corner, I always like to think up an awesome vegan feast for the big meal. Although I don't think I've ever made the entire thing, it's a greta backup and all the recipes can be used throughout the season.

All events, in my mind, are about the food.

Coming over for dinner? I'll make a three course meal just cause I'm in the mood. Or at the very least I'll make something that you'll personally enjoy even if I've never made it before. I've actually even thought of making up a form to fill out for everyone that comes over so I know everyones likes and dislikes. I think that just might be taking it a little too far though...

I think it's pretty obvious to say that people always get excited when they eat over.

Anywho, the winter holidays are a great excuse to make a whole ton of food. Which means I get to experiment, probably my most favorite thing in the world. I do want to start making much more raw meals though, my breakfast and lunches are still mostly fruit, but I am really missing my salads.

This recipe will probably surprise you, since well the main ingredient is potato yes, but it's also the secret to the sauce. Potatoes with potato sauce, only in my world. Turns out its amaaazing. I got the idea from a potato soup I made not too long ago, that I will be posting soon. It was so creamy and velvety that it just clicked that i could make amazing scalloped taters with the same concept. After I made the sauce, it also came to me that the sauce would be amazing as a mac and cheese. Versatility 101 right there.

Without further adieu...

Chipotle Scalloped Potatoes

Ingredients:

- Enough sliced potatoes to fill your baking dish

Sauce:

- 5-6 small potatoes, boiled and cooled.

- 3/4 cup nooch

- 1/3 cup coconut milk (not the canned stuff, the carton stuff)

- Water, as needed.

- Pepper

- Lemon juice

- Chipotle pepper flakes

* You can also top it with any other vegetable, I added asparagus this time around.

Pre-heat oven to 350F

Blend all the sauce ingredients until smooooth. Taste and adjust seasonings to personal preference.

One layer at a time, lay down the potato slices and cover in sauce. Repeat until filled and cover.

Bake until cooked through, about 40 mins.

Let cool a few minutes.

Enjoy!!

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