Organic Granny

                                       This luscious Love Soup recipe is an adaptation  of a mushroom-leek soup recipe  in the cookbook called " Blue Moon Soup " by Gary Goss, with amazing illustrations by Jane Dyer. INGREDIENTS 2T vegan butter 1 small leek, chopped (1 to 1 1/2 cups) 1/4 C chopped chives 1/4 C sliced mushrooms (your faves, but do include fresh shitakes, if possible) 2 lg sweet potatoes, peeled and thinly sliced 1 T cooking sherry or dry white wine OR apple cider vinegar (added when soup has been removed from heat) (optional) 1 tsp curry powder 1/4 tsp Celtic sea salt 1/2 tsp pepper 2 C soy, rice or unsweetened nut milk. INSTRUCTIONS:  1. Preheat oven to 400 degrees F 2. Melt the butter in a soup pot on medium heat. 3. Add the leek, chives, mushrooms, half of the sweet potatoes, the sherry if using, curry, salt, and pepper. Saute for 10 min, stirring with a ...

Lovely lemon-y Carrot-Lemon Soup This recipe for Carrot-Lemon soup was inspired by a Greek soup recipe.  When I was a kid, almost every local upscale eatery-- what we labeled "fancy restaurant" --was operated by Greeks who had emigrated to my town or city from the Old Country.   We all learned what was in a 'Greek salad' and were quite fond of the way seemingly all the Greek dishes were enrobed in melted mozzarella.  I realize now that the restaurateurs probably quickly tumbled to the fact that Canadian prairie people were dazzled by melted cheese, and they accommodated us.  And we-- or at least, I-- really loved the lemon rice soup that generally preceded a hearty meal of mozza-covered whatever.   But try as I did, I could never quite achieve that tangy citrus flavour... until now. The original vegan recipe I was looking at for a similar soup used tofu .  Well, I like tofu well enough but we are in the midst of our 'take' on the COVID-19 "c...