22 September, 2015
I have to pretty much “pretend” it’s Autumn here in Florida, and fortunately, I have a great imagination. I just love eating those comfort foods that say it’s a bit chilly outside. Don’t you? This is a comfort food.
I confess, I really never ate many leeks at all before going vegan plant-based, but, I am now completely in love with them! I wish when we had gone to the Farmer’s Market this past Saturday that I would have gotten a lot more! I think that as a plant based eater, I really need TWO refrigerators and TWO freezers!! Anyone else feel that way???
Today, I also made vegan crab cakes again, just getting them ready for my mom to visit tomorrow so she can taste test them. Husband LOVED them. They really do taste exactly like real crab cakes, so much so I almost fooled myself. Ha! THAT recipe, however, is going in my new cookbook, out before the end of this year.
I also marinated some ‘scallops’ to cook up tomorrow with an awesome Tomato Bisque soup I have planned. Now, I already have an amazing scallop recipe located here in the food blog, so look that up if you’d like. Those are made from Tofu and this one will not be. It’s a secret though. It will ALSO be in the new cookbook!! Excitement abounds!
So, here you go, I hope you enjoy this soup! It only takes about 45 minutes to create from start to finish. Top it off with a few chopped scallions and a piece of toasted bread and you will be set!
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