2 cups vegetable broth (or bouillon and water)
4 medium potatoes
1 large onion
2 tablespoons vegan butter
1 cup unsweetened almond milk (any unsweetened vegan milk)
2 tablespoons nutritional yeast
1 (19 ounce) can white kidney beans, undrained
garlic powder, to taste
salt and pepper, to taste
dill
green onions, chives, vegan bacon or vegan cheese (to garnish)
Directions:
Peel and chop potatoes, place in medium pot with veg broth. Boil until very tender, covered. Meanwhile, dice and saute onion with butter until translucent. Transfer to blender and add in milk and beans with liquid, nutritional yeast and some seasoning. Puree until very smooth.
When potatoes are tender, mash them into the broth with a potato masher. Add in the blender mix and stir, heating through. Taste and adjust seasoning as needed. Garnish as desired.
Rosemary Focaccia
makes 16 pieces
Ingredients:
1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (not lukewarm)
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt, plus more for sprinkling
1/3 cup olive oil or vegan butter, plus more for drizzling
1-2 sprigs fresh rosemary, chopped
Directions:
Sprinkle the yeast over the warm water. Let stand for a few minutes.
In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil.
Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
Preheat the oven to 400 degrees F.
Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
