Vegan Cream of Wild Rice and 'Chick'n Soup
As I am writing this the soup is cooking. Last week I said the recipe was coming, well here it is:
*8 cups vegetable stock ( we use 4 Knorr's vegetable bouillon cubes with 8 cups filtered water).
*2 carrots, diced.
*2 stalks of celery, diced.
* 1 white onion, diced.
*2 garlic cloves, minced
*1 tsp. Italian seasoning.
*1 8oz. bag of Lundberg Organic Wild Rice.
*3/4 cup raw cashews.
Your choice of vegan 'chick'n': Gardein Chick'n Scallopini or Beyond Meat Chick'n Strips.
Add vegetable stock, carrots, celery, onion, garlic and seasonings to a slow cooker on a high setting. Once it is hot, add wild rice and cook for a minimum of 4 hours. Approximately 1/2 hour before serving remove 1 cup of the broth and blend with cashews in a Vitamix or high speed blender. Add back into soup and stir all together. The cashews will give it a creamy healthy texture.
Top off soup with homemade Maple Croutons:
Preheat oven to 325'.
Cut a french baguette into cubes and toss with olive oil, maple syrup, salt and pepper.
Spread evenly on baking sheet and bake 25-35 minutes until crisp and lightly browned. turn with a spatula every ten minutes.
For a delicious sandwich to enjoy with the soup try "Hummus and Caramelized Red Onion" on Ciabatta Bun.
Slice a red onion and slow cook in Earth Balance 'Butter' for approximately 30 minutes until caramelized. While onions are cooking make some quick hummus. Toast some Ciabatta Buns adding the onions and hummus.
Have a great week.
Here's a few photos of the finished meal.