Two world cuisines beautifully groomed for animal-free! What makes Italian, Italian and French, French emerges with little effort in a soup that longs for nothing except to be eaten! Moans of pleasure from Steve!
Three bean chili with sauteed cabbage, pepper and onion, and homemade smoky plant protein mix. Mildly seasoned with coriander, curry, cumin and garlic in a tomato base pumpkin sauce!Just in time for Fall!
This is my gazpacho – upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips!
Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage. Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend!
In this chowder we use three types of corn: sweet yellow, sweet white, and cream style, combined with black beans and caramelized onion and celery in a garlic, chipotle powder and thyme seasoned soy milk base, thickened with instant mashed potatoes. Spicy, sweet and smooth!
with carrot, tarragon, basil, lemon and garlic. Topped with a garlic, tarragon mashed potato ball! Garnished with fresh parsley! Light, fresh but rich tasting, soothing, spicy, tangy, sweet, subtly exciting! A perfect Autumn soup!
Made with only seasonings. This soup is great as is, or can be used as a base in which to add other ingredients as you use it. It was designed with the restaurant in mind. It’s thin enough so that it doesn’t become too thick in the refrigerator, reheats beautifully. You decide what ingredients you want to add to a portion of it from day to day!