Love this photo of my grandma. What a beauty!
I've also been playing around with some of my own photos!
While I was home for Christmas I made sure to raid my mom's cookbook with recipes she's been collecting since I was little. It's been over 10 years since last time I made vegan creamy onion soup. This recipe used to be my favorite so I figured I'd give it a go again. Here it is;
For the best vegan creamy onion soup you'll ever eat, you'll need:
(Serves 4-5 people)
4 Large leeks
2 Large onions
2 Tbs Earth balance
1 Liter (33 Ounces) vegetable bouillon/broth
8 Ounces Tofutti plain cream cheese
16 Ounces plain Soy milk creamer
Chop the leeks and the onions and Sauté them in the Earth balance for about 10 minutes. Add the vegetable bouillon/broth, Cream cheese and Soy milk creamer and let cook on medium to low heat under a lid for 30-40 minutes.
I usually serve the soup with a sliced baguette, but any white bread will do just fine. Enjoy! :)
After living in the states for years now (time flies!) I realized that one of the things I miss the most about home (other than family and friends) is the bread they have in Norway. Why is it so hard to find good bread here? I hate pre-sliced store bought bread more than anything! So earlier today I tried making my own, and it was pretty successful. I have yet to buy a stand mixer so it was a long 10 minutes of kneading, but totally worth it. Next time I'll make sure to pick an apartment with enough counter space to store a Kitchen Aid stand mixer. A girl can dream, right?
I've gotten a few requests lately to share work related photos, which I might do from time to time. But if you are really curious to see what I do when I'm not crafting at home, you can check out my other blog here.
Until next time,