I must admit that I have been one lazy blogger lately. In my own defense I have been cooking and photographing but I have Not been posting! So to make up for it a bit I give you two warm and cozy recipes that will warm you up on these cold winter days and make you feel a bit like a kid again. I love soup and sandwiches together, to me they remind me of my childhood, which back then was usually soup out of a can and not such a decadent sandwich, but instead two measly slices of white bread and a slice or two of processed lunch meat and just as equally processed slices of cheese, but I loved it back then, now, not so much. Thank God taste buds do evolve! So here is to all of our kid-at-heart-evolved-taste-buds-comfort-food. Enjoy!
Zucchini Potato Soup
Yield: 2-3 servings
3 medium potatoes
2 large zucchini
1/8 c. nutritional yeast
1/4 tsp thyme
1/4 tsp rosemary
2-3 sage leaves (use fresh herbs when possible)
1/8 tsp celery seed
1-2 cloves of garlic
1 Tbs olive oil
This barely needs any instructions – its really that simple and fast! But here you go:
1. Cut up the potatoes and zucchini. Boil the potatoes, then add in the zucchini after about 7 minutes as they need less time to cook.
2. In the meantime put all of your herbs, garlic, and olive oil into a food processor and blend.
3. Once the veggies are done add them to the herb mix and blend together, adding in the nutritional yeast, water and salt to your liking. And voila! It’s done!
Now for the Sandwich part . . .
Dill Infused Chick’n Sandwich
Yield: 2-3 servings
1 cup soy chick’n strips (dry)
1 stalk of celery
1/2 c. water
1/2 tsp. dill
1/8 tsp thyme
1 Tbs. mustard
1 tsp. lemon juice
1 tsp. olive oil
salt to taste
1. Rehydrate chick’n strips.
2. Blend all the ingredients together and mix together with chick’n strips. Leave to marinate for at least 1/3 an hour – the longer you leave it the better.
3. Add some flour to a bag (you can add in whatever else inspires you) and bread the strips by tossing them around in the bag, you can always add more flour if too wet.
4. Cook the strips in a hot pan with a bit of olive oil until golden brown and crunchy.
5. For the sandwich- top it with whatever tickles your fancy 😉 I went with some classics, tomato, lettuce, guac, and some sprouts.