Tag Archives: Earth Balance

Grandma’s ‘Cheese’ Soup

This cheese soup recipe is another comfort-food classic for our family.  This is surprising since there are quite a few vegetables in it, but then I do remember my brothers would take their time ladling the soup to try and get as few vegetables as possible.  

While I can no longer serve it in the bread bowls we’d usually have it in, I was able to figure out how to make it without the original recipe’s cheese whiz, half and half, butter, and flour. 

Grandma's 'Cheese' Soup
Serves 8
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  1. 3 medium russet potatoes, peeled, and cut into 1" cubes
  2. 1 cube non-hydrogetnated vegan margarine (Earth Balance)
  3. 3/4 cup sweet rice flour
  4. 1 teaspoon mustard powder
  5. 1/4 teaspoon garlic powder
  6. 1 teaspoon onion powder
  7. 1/4 teaspoon turmeric powder (largely for color, so it's optional)
  8. 1/2 teaspoon chili powder
  9. 1/2 cup nutritional yeast
  10. 1/2 teaspoon ground pepper
  11. 5 cups So Delicious Coconut Milk, unsweetened (or other non-dairy milk)
  12. 1 quart low-sodium chicken broth (or veggie broth)
  13. 1 16-ounce bag frozen California blend vegetables (broccoli, cauliflower, and carrots)
  14. 1-1/2 teaspoon salt
  15. 1-1/2 teaspoon lemon juice
  1. Put potatoes in a large pot and cover with cold water. Bring to boil over medium-high heat, reduce to simmer and cook until just tender. Drain and reserve cooking liquid.
  2. In a separate pot, melt Earth Balance over medium heat. Sprinkle in rice flour. Cook for one minute. Whisk in mustard powder, garlic powder, onion powder, turmeric powder, chili powder, and nutritional yeast. Cook for another minute. Slowly whisk in chicken broth, and coconut milk. Add vegetable blend. Bring to boil, reduce to simmer, and cook until tender, about 5-7 minutes. Add potatoes, salt, pepper, and lemon juice. Add some of the reserved potato water if a thinner consistency is desired. Serve.
  1. Depending on the brand of vegetable blend, the vegetables may need to be thawed slightly and cut into smaller pieces. I once got a blend that had broccoli florets over 3" wide; not exactly bite-sized
One Fine Tomato http://onefinetomato.com/
According to what my Grandma wrote on the original recipe, this recipe freezes well.  I can’t attest to that, however, because with our family, there were never leftovers to freeze.

Lemon-Blueberry Cobbler, GF

I love the combination of blueberries and lemon.  They are a match made in heaven.  Cobbler is one of my favorite desserts.  So it seems logical to combine it all in one dish.  

The nice part about cobbler is since it has fruit in it, it’s healthy, right?  For my family, cobbler has always been more cake-like unlike what is found in the south, which is ironic since my grandpa was from the south. 

Blueberry Cobbler
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  1. 1/3 cup granulated sugar
  2. 2 teaspoons lemon zest
  3. 4 cups frozen blueberries, thawed
  4. 1/4 cup coconut oil, and 1/2 cup melted and cooled slightly
  5. 1/3 cup brown rice flour
  6. 1/3 cup sorghum flour
  7. 1/4 cup potato starch
  8. 3 tablespoons tapioca starch
  9. 1/2 teaspoon xanthan gum
  10. 2 teaspoons baking powder
  11. 1/2 teaspoon kosher salt
  12. 1-1/4 cup sugar
  13. 1-1/2 cup So Delicious Unsweetened Coconut Milk
  1. Preheat oven to 350. In bowl of food processor, place 1/3 cup sugar and lemon zest, and pulse 5 times. With a potato masher, mash two tablespoons of lemon sugar with the blueberries in a bowl until berries are coarsely mashed. Heat 1/4 cup coconut oil in a 13" by 9" baking dish in the preheating oven until melted.
  2. In medium bowl, whisk flours, starches, xanthum gum, baking powder, salt, and sugar together. In a larger bowl, whisk in coconut milk, and 8 tablespoons of melted coconut milk. Whisk in dry ingredients until smooth; it should be the consistency of slightly thick pancake mix.
  3. Pour half of the batter into the baking dish with the oil. Spoon blueberry mixture over the batter. Top with remaining batter. Sprinkle remaining lemon sugar over the cobbler. Bake 45-55 minutes, until golden, and berries are bubbling. Let cool slightly before serving. Serve with coconut whipped cream or dairy-free ice cream.
Adapted from Cook's Country
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/

Coconut Vegetable Korma

It’s funny to think that 10 years ago, exotic food to my family and me  was Olive Garden (no offense).   I don’t think I knew anything about Thai cuisine or Indian cuisine or had even heard about it.  My first experience with eating Indian food happened 5 years ago at a gas station in the small town of Logan, Utah.

Yes, you read right, a gas station.

And yes, it was in Logan, Utah.

The Tandoori Oven in Logan is a tiny restaurant attached to a Sinclair Gas Station.  I discovered it while going to school at Utah State.  You wouldn’t think it by the looks of it, but the food was amazing!  I immediately fell in love the warm spices and flavors of Indian food, and wanted to try my hand at recreating it.

Coconut Vegetable Korma
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  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 teaspoons grated fresh ginger (I use a microplane)
  4. 4 clove garlic, minced (I also use a mircoplane)
  5. 1-1/2 cup potatoes, 1/2" dice (about two large)
  6. 1-1/2 cup cauliflower florets (about half a medium head)
  7. 3 cups carrots, 1/2" dice (about 5 medium carrots)
  8. 1 jalepeno pepper, seeded and minced (or not seeded if you like heat)
  9. 1 8-ounce can unsalted tomato sauce
  10. 1/2 cup water
  11. 2 teaspoons kosher salt
  12. 1-1/2 tablespoon favorite curry powder (I like a madras style)
  13. 1 cup frozen green peas
  14. 1 red bell pepper, chopped
  15. 1 can full-fat coconut milk
  16. 1/2 bunch fresh cilantro
  17. Basmati rice, for serving
  1. Heat the oil in a large pot over medium heat. Stir in the onion, and cook until tender. Mix in ginger, garlic, jalepeno, and curry powder, and continue cooking for 1 minute, until very fragrant. Stir in potatoes, cauliflower, carrots, tomato sauce and water. Season with salt. Cover and cook over medium-low heat for 20-30 minutes, or until vegetables are tender.
  2. Stir in peas, red bell pepper, and coconut milk into the pot. Reduce heat to low, and simmer, uncovered, for 10 minutes. Garnish with cilantro and serve over rice. Enjoy!
Adapted from All Recipes
Adapted from All Recipes
One Fine Tomato http://onefinetomato.com/
Back to what I mentioned at the beginning of the post (the part where my family’s idea of exotic food was Olive Garden).  What’s funny, is that now, when I ask my mom what she would like me to cook for her, she always requests this dish.

I also entered this in an Earth Balance Contest