Creamy Tomato Basil Bisque

IMG_6589Fresh rosemary, basil, and parsley along with fresh stalks of celery, onion, and garlic make this bisque one of the freshest, most fragrant tomato bisque’s you’ll ever eat. No broth is used in this recipe, just fresh ingredients, heavy whipping cream, and mozzarella cheese. This bisque is best when made with local tomatoes that are in season. If possible, buy your tomatoes from a local farmers market, but if that isn’t an option, vine ripened tomatoes from the grocery store will give you the best flavor when tomatoes are out of season. Makes 6-8 servings.

What you will need:
a food processor
butter (optional)
9-10 vine ripened tomatoes
3 celery stalks
1 red onion
5 garlic cloves
1 rosemary sprig
a handful of parsley
1 T Italian seasoning
1 T lemon pepper sea salt grinder
1 1/2 c chopped fresh basil
1 c heavy whipping cream
1 1/2 c mozzarella

Turn a large pot on low heat and start to melt the butter (you can leave the butter out if you want, but still turn the burner on to warm up the pot). In a food processor, combine 5-6 tomatoes, celery, onion, garlic cloves, fresh parsley, and fresh rosemary leaves and blend until smooth. Add to the pot. Meanwhile, chop the rest of the tomatoes into 1/2 inch chunks and add to the pot along with the Italian seasoning and lemon pepper seasoning and continue to cook on low heat for about 20 minutes. Then, add the fresh chopped basil, heavy whipping cream and mozzarella and continue to cook for another 15 minutes. Garnish with fresh scallions, croutons, or more cheese and serve.


Cream of Portobello Mushroom Soup

Cream of Portobello Mushroom Soup

This soup is a creamy mix of goat cheese, heavy cream, portobello mushrooms, onions, and garlic, with savory undertones from fresh rosemary, sage, and thyme. The mushrooms, onion, and garlic are reduced and slightly caramelized over low heat to release both the sweetness and savoriness of the vegetables. Makes about 4-6 servings.

What you will need:
a food processor
3 T butter
2 lbs portobello mushrooms
1/2 an onion
3 cloves of garlic
1-2 sprigs of rosemary
1-2 sprigs of thyme
1 sprig of sage
1 c heavy whipping cream
4 oz goat cheese (Parmesan, Asiago, or Romano cheese would work great, too)
1 1/2 tsp apple wood smoked sea salt
1 1/2 T Italian seasoning

In a large sauce pan or cast iron skillet, melt the butter over low heat. Clean mushrooms and remove any part of the stem that is unusable. Set aside about 1/2 lb of the mushrooms and chop the remaining pound and a half into smaller pieces. Add to the food processor along with your onions and garlic. Pulse and then mince the mixture on the low setting for about 35 seconds, or until the mixture is even. You may have to do this in a couple of batches. Transfer to the pot and add your sprigs of rosemary, sage and thyme. Continue cooking on low heat for about 30-35 minutes, stirring every 4-5 minutes. Add your heavy whipping cream, turn up the heat just slightly, and continue to cook for 5 minutes. With a pair of tongs, remove the sprigs of rosemary, sage, and thyme. Add the goat cheese and stir continuously until it is completely mixed in (you may have to turn up the heat a little bit more). Add your smoked sea salt and Italian seasoning and serve!

Creamy Roasted Red Pepper Bisque

Creamy Roasted Red Pepper Bisque

This roasted red pepper bisque is made of fresh herbs and veggies, with a little bit of heavy whipping cream and delicious Asiago cheese and goat cheese- no need for veggie broth here. It’s best when slow cooked over low heat, letting all of the flavors infuse and come together. This bisque also works great as pasta sauce. Makes about 4-6 servings.

What you will need:
a food processor
4-5 large red peppers
1 celery stalk
1 carrot
1/2 of a red onion
a couple pinches of fresh parsley
a couple pinches of fresh rosemary
a pinch of fresh thyme
lots of fresh basil
1 large garlic clove
1 c heavy whipping cream
3 oz goat cheese
5 oz shredded asiago cheese
a dash of Bragg’s Liquid Amino Acids
a pinch of sea salt (if you don’t have Bragg’s, just add more salt according to taste)

Preheat oven on the broil setting. Cut the red peppers in half, remove the stem and seeds, and place directly on the top oven rack. Cook for about 15 minutes, or until the peppers start to char. In a food processor, combine the celery, carrots, red onion, garlic, and fresh herbs along with all but one of the red peppers and blend until somewhat smooth. Transfer to a medium side pot and start to cook over low heat. In the food processor, take the last roasted red pepper and pulse it to a salsa consistency, being careful not to over blend it. Add it to the pot along with the heavy whipping cream, Bragg’s liquid amino acids, shredded asiago cheese and goat cheese and stir until everything is evenly mixed. Continue to cook over low heat for at least an hour and a half, letting all of the flavors combine and the veggies soften. Serve with crusty, toasted bread and shredded asiago cheese.

Cauliflower Bread Sticks


My first attempt at making cauliflower bread sticks has been a total SUCCESS! I wanted to come up with a gluten free, grain free, crust that my grandma can enjoy for the holidays (she has celiac disease and gluten is a no-no). This recipe is still a work in progress (I have a second batch baking in the oven for pizza right now), so bare with me. I’m still experimenting with cooking time, temperature and even the consistency of the cauliflower (should I make it more of a “rice” consistency? I don’t know). But I guarantee that these cauliflower bread sticks are amazing no matter what!

What you will need:
Food processor, mixing bowl, large pot for steaming, baking sheet
1 small head of cauliflower (it weighed just over a pound at the store)
1 egg, lightly beaten
1  c cheese (I used fresh Asiago, Parmesan and mozzarella)
about 1/4 c fresh basil, shredded
1/4 tsp crushed red pepper flakes
1/4 tsp Italian seasoning
2 garlic cloves, minced
1/4 tsp pink Himalayan sea salt
butter to coat the baking sheet

Heat the oven to 400 degrees Fahrenheit and grease the baking sheet with butter. Chop or break the cauliflower into small florets and add to the food processor. Blend the cauliflower until it is smooth (well, as smooth as you can get it). Steam the cauliflower for 5-7 minutes and set aside to let cool. Once it has cooled, make sure to squeeze out any excess water in the cauliflower, otherwise, your bread sticks won’t stick together or crisp up as nicely. In a mixing bowl, lightly beat the egg. Again, strain any excess water from the cauliflower, add it to the mixing bowl along with the cheese, Italian seasoning, fresh basil, crushed red pepper, garlic and salt and stir. Form into 1/4- 1/2 inch thick bread sticks and bake for 40 minutes or longer until the edges are golden brown and the bread sticks are firm and stay together. Dip them in marinara sauce or olive oil and balsamic vinegar with herbs or eat them just as they are. Serve to your friends and see if they can tell the difference between the cauliflower bread sticks and the real thing!

Vegan Mac and Cheese Sauce with Gluten Free Quinoa Pasta

Vegan Mac and Cheese Sauce with Gluten Free Quinoa Pasta

This vegan “cheese” sauce is made with cashews and orange cauliflower, giving it a rich, creamy taste, along with nutritional yeast to give it a slight “cheesy” flavor. This recipe definitely hits the nail on the head when it comes to comfort food, while still being a healthier alternative to fatty cheese sauces filled with lots of heavy creams and butter. And there’s so many different ways to use it, it’s not just limited to mac and cheese! Top off chili with it, enjoy it with your favorite veggie dog, load up a baked potato with it, or pour it over broccoli with some hot sauce! The possibilities are endless! Makes about 6 cups of sauce. Any leftover sauce can be kept in the freezer.

What you will need:
a food processor and large pot
1 head of orange cauliflower (about 4 cups.) if you can’t find orange cauliflower, white will work just the same
1/2 c cashews (salted or unsalted)
1c almond milk
3/4 c nutritional yeast
1/2 c water
4 tbsp earth balance
1 clove of garlic
1 tsp yellow mustard
salt, to taste
fresh herbs to garnish. I used rosemary. Thyme, dill, sage or basil would also be great, too.

In a large pot, bring water to a boil and add cauliflower florets. Boil until very soft and tender, about 15- 20 minutes. Drain water, remove from pot and let the cauliflower cool. In food processor, combine the rest of the ingredients, aside from the garnish, and blend until creamy and smooth. Serve over gluten free quinoa noodles, rice, or any other comfort food that’s in need of a creamy, cheesy sauce.

Creamy Asparagus Bisque- Soup Week!

Creamy Asparagus Bisque- Soup Week!

This week at The Veggie Slaughterhouse is soup week! You’ll be feasting your eyes (and maybe eventually your stomachs) on different chowders, bisque’s, savory soups and more- all week long. Today’s recipe is for hearty asparagus bisque. Goat cheese, butter and heavy whipping cream really give this soup a rich, savory taste and a smooth, creamy texture. Makes about 2 servings.

What you will need:
food processor and sauce pan or pot
1 lb asparagus
1 c vegetable broth
3 tbsp butter
1/2 c heavy whipping cream
2 garlic cloves
2 oz goat cheese

In a sauce pan on low heat, combine vegetable broth and butter. Meanwhile, remove the hard, whitish ends of the asparagus and discard. Cut off the tips of the asparagus and set aside. Cut or break the remaining pieces in half and combine in the food processor with heavy whipping cream and garlic cloves. Blend until creamy and very smooth, about a minute. You will need to add some of the vegetable broth from the saucepan to help make it smooth. Combine the ingredients from the food processor in the saucepan, as well as the asparagus tips, and stir in the goat cheese. Simmer on low heat for 20 minutes, or until the asparagus tips are soft. Pour into bowls and serve with whole grain bread.

Cherry and Peach Cobbler Smoothie

Cherry and Peach Cobbler Smoothie

This smoothie will satisfy your sweet tooth with the sweetness of peaches and vanilla yogurt, while filling you up with antioxidants and all sorts of nutrients from the cherries, steel cut oats and apples. Makes about 20 oz (or more).

What you will need:
blender or food processor and a sauce pan
I serving steel cut oats
1 c cherries, pitted and stems removed
1 peach, pitted
1 apple, core removed
1/2 c vanilla yogurt
about 1 tbsp brown sugar
cinnamon to taste
chia seeds

In a sauce pan, cook one serving of steel cut oats according to the directions on the package. Season with cinnamon and brown sugar and set aside in the fridge to cool. Once the oats have cooled, in a blender, add the rest of the ingredients and blend until smooth. Top with more chia seeds if desired and enjoy.

Vegan “Meat” Balls

These vegan “meat” balls pack a whole lot of flavor and protein without using egg or any animal by-products. Textured vegetable protein (TVP) and kidney beans make a great, meaty base for these vegan meatless meat balls. These can also easily be formed into patties to make veggie burgers! Makes about 12 meatless meatballs.

What you will need:
a food processor, mixing bowl and skillet
about 4 oz crimini mushrooms
1/2 red onion
1 can kidney beans
2/3 c TVP
1 tbsp bruschetta seasoning (pictured below)
sea salt to taste
oil for sauteing

Clean mushrooms and onions and chop into small pieces. In a large skillet, heat oil on a medium heat and add mushrooms and onions. They should sizzle once they hit the pan. Cook for about 5-8 minutes, stirring occasionally. Meanwhile, in a large mixing bowl, reconstitute the TVP by adding about a 1/3 c hot water and set aside. It should only take about 7 minutes to reconstitute. Once mushrooms and onions are done sauteing and the TVP is reconstituted; in food processor, add drained and rinsed kidney beans, half of the onion and mushroom mix and half of the TVP and blend until smooth. Then, in the large mixing bowl, mix in the rest of the TVP, sauteed mushrooms and onions, blended kidney bean mix, seasonings and salt and mix. Start forming your bean ball mix into balls while heating oil in a skillet on medium heat. Add balls to skillet (you want them to sizzle when they hit the pan, or else they will start to fall apart) and cook until brown on all sides. Use them along with your favorite pasta, or make a meatless meatball sandwich. Freeze any extra for later use.

Kale, Banana and Watermelon Smoothie (Vegan!)

Kale, Banana and Watermelon Smoothie (Vegan!)

The sweetness of watermelon and banana compliment the slight bitterness of kale in this raw smoothie. Since this recipe doesn’t involve dairy, just raw kale and fruit, it makes it easier to digest all of the nutrients that are packed into this blended drink. If you’re new to kale, this is a great way to introduce yourself to it. Makes about two 16 oz servings.

What you will need:
blender or food processor
4-5 kale leaves with the stems removed
1 banana
4 oz of watermelon
ice. lots of ice

In blender, combine all ingredients and blend until smooth. Pour into glasses and enjoy your delicious kale smoothie with a friend!

Spicy Black Bean Chipotle Hummus

Spicy Black Bean Chipotle Hummus

This recipe for black bean chipotle hummus is SPICY, so it’s not a recipe for the weak! Sweet bell peppers and cucumber “chips” complement and tone down the heat of this dish. They’re also a great alternative to pita (which, of course, is great with this hummus, too).

Here’s what you will need:
food processor or blender
1 can of black beans drained and rinsed
1 can of garbanzo beans drained and rinsed
1 jarred sweet roasted red pepper
1 garlic clove
3 oz canned chipotle pepper in adobo sauce
2 tbs tahini
1 1/2 tbs extra virgin olive oil
1/3c water
juice of half of a lime
a large pinch of fresh cilantro
a pinch of sea salt

For dipping:
sweet bell peppers
cucumber “chips”

In food processor, combine all ingredients and blend until smooth. Pour into bowls and serve.