Organic Granny

                                                         At one time I was a HUGE FAN of organic coconut milk in soups. Today's soup is a re-run of your vegan or plant-based, classic Cream of broccoli combination substituting coconut milk for dairy. You could also use rice milk (to keep it vegan) if you desire.  This soup was previously published in 2008 in my Whirled Soup blog and continued to be one of the Most Popular Recipes on that site! This is a simple and gratifying soup to make. Enjoy! INGREDIENTS *2 lbs. of fresh organic Broccoli *1 medium organic Onion, chopped *1 Bay Leaf *14 oz. organic Coconut Milk *Celtic Sea Salt to taste *Ground Nutmeg to taste INSTRUCTIONS Cover Broccoli, Onion and Bay Leaf with Filtered Water in a large pot and bring to a boil. Turn down to simmer until broccoli is tender. Important: Discard Bay Leaf. Ca...

We had a pretty simple vegan Christmas dinner, basically the veganized ideal: Turkeyless cutlets (by Gardein), mashed potatoes, a stovetop dressing made of chickpeas, onions, some crumbs, mushrooms and the usual poultry seasoning, a home-made cranberry sauce (frozen cranberries, frozen cubes of Meyer Lemon juice, a sprinkle of sugar, and about 6 chopped dried apricots), and Brussel's Sprouts. Boxing Day Veggie Stew: Today there weren't many leftovers (which suits me fine). I put the following into the Instant Pot on sauté: 1/2 C. Water 2 Onions , sliced 4 Garlic cloves, roughly minced 2 crowns of Broccoli and stems, chopped 2 C. (about one 16 oz can) of Red Beans 3 C. Leftover cubed Potatoes (cooked) 1/2 C. Frozen Corn Kernels (organic) 1 tsp. Hungarian Smoked Paprika 1 Best Golden Bouillion cube 2 T. Hickory Liquid Smoke 1/2 tsp. Chipotlé Ground Pepper After the sauté, I put on the lid, and pressed the Stew button, adjusting the time to about 20 mi...