Attack of the Vegan Zombies

Happy Monday, everyone!  

I tried out some new recipes the last few days.  All are vegan, if you don’t use the cheese!

  1. Salsa Verde Sliders with Avocado Mayo

    These were excellent!  David really enjoyed them, and Ethan even had one.  (The boys did have provolone cheese on them.)  The avocado mayo was a nice touch on top of these yummy veggie burgers!

  2. Red Cabbage Slaw

    No, this is not the same red cabbage slaw that I posted the other day.  I needed to do something with the other half head of cabbage, so I looked for another recipe.  This one was also yummy, although I would definitely use one less clove of garlic.  I took some to work today and it stunk up my desk!  🙂

  3. Two Onion Soup
    This one isn’t “new” for me, as I have made it many times before.  But I dug it out after buying some leeks at the farmers’ market over the weekend.  I think it’s from You on a Diet, but I’m not positive.  If I made it again, I would probably halve the ingredients, since it did make a lot.  See the details below.

And an update on my wheat grass… 6″ and climbing.  I am amazed at how fast it grew.

wheat grass 2013-08-26


Two Onion Soup

1 T olive oil
2 onions, sliced
2 shallots sliced
1 leek (white & light green part only) sliced
8 cups chicken broth (I used vegetable stock)
salt & pepper, to taste
1/2 cup grated low-fat Swiss cheese (optional)

Heat oil in a large saucepan over medium-high heat.  Add onions; cook 5 minutes, stirring occasionally.  Stir in shallots and leek; continue cooking until golden brown, about 5 minutes.  Add stock; simmer uncovered 15 minutes.  Season to taste with salt & pepper, if desired.  Ladle into bowls; garnish with cheese, if desired.


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