Vegan Gluten-Free Creamy Tomato Soup {I Swear It’s Delicious}

When I was in college my good friend Meg used to make an absolutely incredible tomato soup, which was perfect on a cold winter night. What I most appreciated about this version of tomato soup is that it actually tasted like tomatoes. It didn’t taste sweet or fake like the stuff from a can, and it was so comforting.

As much as I love the original version, I just can’t eat as much dairy as I used to. I am a lover of cheese and cream and all the good things, but cheese and cream and all the good things are not a lover of me. Too much dairy generally means I get congested and slightly nauseated. It’s not exactly the greatest feeling in the world. Hard cheese don’t bother me as much, but aged cheese and high-fat dairy like cream are definitely something I only eat rarely.

I had been craving Meg’s tomato soup for a very long time so I finally asked her the recipe knowing I could alter it to make the recipe Heather friendly, which turned out to be vegan friendly. It did not disappoint. In fact, it greatly satisfied. I am so happy with how this turned out. Perfectly creamy, and none of the dairy.

DSC_7546-01Vegan Tomato Soup (adapted from a cook-book recipe, I’ll try and find out the name)

Ingredients:

  • 3 tbsp olive oil, earth balance, or other preferred vegetable oil
  • 1 lb plum tomatoes (or any other) roughly chopped
  • 2 – 3 medium potatoes or 1-2 large potatoes
  • 3 3/4 cups vegan vegetable stock (I used a bullion)
  • 1/2 cup ground almonds
  • 2/3 cup rice, hemp, flax or other unflavored milk of your choice
  • 2 tbspn fresh basil
  • salt and pepper to taste

Directions:

  1. Peel and skin potatoes and cut into cubes.
  2. Chop tomatoes
  3. Add olive oil in a large pot. Add potatoes and cook for 5 minutes, stirring frequently.
  4. Add tomatoes to pot and cook for 5 minutes, stirring frequently.
  5. Add stock and simmer until potatoes can be pierced with a fork easily.
  6. While stock and vegetables are simmering, toast the ground almonds under the broiler. This goes very quickly, so keep an eye on them. 1-2 minutes should suffice under a low-broiler heat.
  7. Place the hot stock and vegetables and ground almonds in a blender (vitamix works great) or add the almonds to the hot stock and vegetables in the large pot, and use an immersion blender. Blend until smooth.
  8. Cook for a minute or so longer (you may want to cook longer if you used other tomatoes besides plum and it’s really watery. I cooked mine down an additional 10 minutes or so).
  9. Shut off and stir in basil and seed/nut milk of your choice

Notes:

Some people prefer to add in just a little bit of sweetness to this. The original recipe uses 1 tsp. of regular sugar if you are so inclined.

Eat and be merry!

xo,

Heather

Wheat-Free Dog Treats

Yeah, I’m now making my dogs their treats. I went there.

I went there for a few reasons. One, treats are expensive. Two, treats that are grain/wheat-free are stupid expensive. Three, there’s a lot of crap in treats that have been recalled lately and no thanks. Four, I mean really, is anyone surprised that I started making my dogs treats? I didn’t think so.

When my little brother gave me the recipe he used for his dog I was in, with some modifications to make them wheat/grain free. Winnie became spay incontinent around a year or so old. The only option we could find was to put her proin and that was my last option. It was taken off the market for humans, so I wasn’t too keen on giving it to my pooch. After some holistic research I came across a woman who said she started feeding grain-free food on a whim from a tip and it stopped the incontinence.

Sure enough, Winnie stopped losing her bladder when she was sleeping within a week of changing her food over. Years later we’ve realized that if she has some grains she’s fine (oatmeal doesn’t bother her), but if she is consistently fed food with wheat grains then forget it. We will be cleaning up sleepy-dog-pee. I’m not a vet. I’m not even close to a vet. I only know what works for us, so I made these treats grain free.

Winnie however, likes to make her own winter specialty wheat-free treats. Snow, mud, and grass. Delicious.

DSC_1346-01Wheat-Free Dog Treats (modified from Dog Treat Kitchen)

Like most of my recipes, measurements are approximate. Also, if your dog has an actual wheat allergy or serious sensitivity you may want to use rolled oats that are certified wheat free or just skip them out for some other grain-free alternative.

Ingredients:

  • 1C Rolled Oats
  • 1/2 to 1C Flax Flour
  • 2C Garbanzo Flour (I throw dried garbanzos in the vitamix and whip up while plugging my ears. It’s loud, but it’s a heck of a lot cheaper)
  • 1/3C Peanut Butter
  • 3/4 to 1 1/4C Hot Water

DSC_7686-01Ignore the cookie cutters. This doesn’t come to cookie cutter consistency. At least mine didn’t and I didn’t care. Let’s face it, they are dog treats. I don’t even use cookie cutters on human cookies normally. I originally bought these for crackers which is about the only thing I use cutters for. The A-Z cutters are because I was going to try a kid-cracker-goldfishesque-recipe and what the heck, teach them letters while feeding snacks. Seems like a double whammy to me. Let’s be real though, I’m going to be the one eating them and I might cut them specifically so I can spell certain things and make myself laugh. I don’t know how I keep it classy so much.

Directions:

  1. Heat oven to 350*.
  2. Get a cookie tray and line it with parchment paper. It helps with release (and you don’t have to wash your pan after, hooolllaaaa).
  3. Mix your dry ingredients.
  4. Mix your wet ingredients. Start with only a 1/2 cup of water. You’ll add more as you go. It’s easier than remedying a super wet recipe to dryer again. Not that I would know anything about these sorts of things.
  5. Mix wet into dry ingredients. Combine. Add more water if needed until they sufficiently hold together but aren’t really sticky.
  6. If you can roll yours out, awesome. I grabbed what would be a small scoop, rolled it between my palms into a round ball and then slightly smooshed between the heels of my hands to slightly flatten them. I had to wash my hands a couple times (with just water) to get the residue dough off my palms. I just kept going until I was done.
  7. Put in your oven until the cookies feel completely dried. You don’t want any moisture in these or they will mold easily. I think mine were in for 45 minutes. Not kidding.
  8. Let the cookies completely cool before you put these in a container. You don’t want any moisture whatsoever or it will make them soft and mold in just under a week. I made the mistake. I caught it in time and put them back in, re-dried them and left them on the counter for an entire day to really make sure they stayed dry.

DSC_7691-01 DSC_7696-01The dogs love these and frankly, act the exact same as the store-bought treats. Also, these seriously took almost no time to throw together, maybe 20 minutes?

Hope you enjoy them! If not? Well, just don’t make them again. Or alter it yourself too. My feelings won’t be hurt. All love, all the time.

xo,

Heather