To celebrate the return of the CSA delivery, we made a vegan feast.
Lettuce, carrots, apples, Annie's Goddess dressing
Vegan garlic bread:
Ciabatta, smart balance, garlic, olive oil
4 potatoes, cut into 1/2 in cubes (I like skin on, but if you prefer it off- go for it!)
1 bunch golden chard, remove stems and roughly chop
1/2 block super firm tofu, cut into 1/2 inch cubes
2 Tbsp Earth Balance
1/2 a yellow onion, diced
1 clove garlic, minced
1 sprig rosemary
4 cups vegetable broth
4 cups soy milk
1 cup water (maybe a little more)
1/2 cup nutritional yeast
salt and pepper to taste
My mom and grandma always made this simple potato soup while I was growing up. Of course it wasn't vegan, there was butter, milk, hard boiled eggs, and definitely no chard! But it is one of those simple childhood flavors I crave from time to time, and its chilly and raining here in S.F. Plus I thought it would be nice to do an update on a family classic, and give Katie a little taste of what growing up was like for me at the dinner table. So here we go!
Cut your tofu first and place it on an oiled sheet pan in a pre-heated 350 degree oven. Bake for 25 minutes until the sides are really firm. Don't worry, the soup will be almost done by then.
Saute' your onions in your soup pot on medium heat with the Earth Balance until translucent, about 5-7 minutes. Add your garlic, potatoes, rosemary, veggie stock, and enough water to barely cover the potatoes. Put the lid on the pot. When the soup comes to a boil, lower the flame and keep it at a simmer. After about 16-20 minutes total cooking time stick a fork into a piece of potato. If the potato is fork tender- its done! Ok, almost. Now add you chard, soy milk, and nutritional yeast, and stir to incorporate. Bring it back up to a good soup temperature without boiling. By now your tofu should be finished and you can add it right into the pot. Season with salt and pepper, remove the rosemary sprig, and serve!
p.s.: Its even better the next day.