Eredien's Journal

This is a fast and easy soup for the crockpot or rice cooker. Feel free to substitute ingredients as needed; great for getting rid of the half-tomatoes and partial bags of frozen corn most people have in their refrigerator. Great for fall when you start getting sinus colds. Very homey, and delicately spicy without being overwhelming. You could also add a little bit of meat substitute if you are so inclined, but I didn't have any on hand.

Ingredients:
1/2 12 oz. canned corn (frozen ok)
1 sm can tomato soup
1/2 small red onion, chopped
1-2 cloves garlic, minced
2 Tbsp olive oil (mine was deliciously flavored with garlic and chilies)
2 Tbsp vegan sour cream or cream cheese
2 medium half-ripe tomatoes, sliced
5 grape or cherry tomatoes, cut in half
1 Tbsp Old Bay Seasoning
1 Bay Leaf
1/2 small leftover rice (this was about a cup; I used half of a takeout container's worth of rice)
1 T sriracha sauce
1 T better than broth vegetable broth
2 c water
3 lime quarters
1/2 t cinnamon
Cilantro if desired
Salt and pepper to taste

Equipment:
Stick blender or regular blender
Pot, crockpot, or rice cooker

Stick everything except the cilantro into your cooking vessel of choice. Simmer or heat on low until roma tomatoes have dissolved; grape tomatoes should still be slightly intact. Blend.

Add chopped cilantro as garnish. Enjoy!

Serves: 6-8 people

The next time I buy another giant zucchini for $1, I am making this. I am not going to toss it into miso soup, which was a bad idea. I like squash, but I keep preparing it badly, such that I never buy it, or buy it and get overenthusiastic about throwing it into random recipes, to "see what happens." Answer: sad vegan.

Creamy Squash Casserole
(from Pleasant Valley Farm in Hubbardsville, NY)

3 zucchini, or one giant zucchini for $1
3 yellow squash
10 3/4 oz can cream of "chicken" soup (really, I would just use soymilk & vegan better than broth)
2 3/4 c herb-flavored stuffing mix, divided
1 c soy sour cream
1/3 c soy margarine, softened
2 carrots, shredded
1/2 c onion, chopped (I personally think leeks would be better)

Combine squash w/small amt of water in a saucepan. Bring to a boil for 3 minutes. Drain and set aside.

In large bowl, combine soup, sour cream, margarine, carrots, and onions. Stir in 2 c stuffing mix.

Fold in squash; transfer to a greased 13x9 in baking pan. Sprinkle with remaining stuffing mix.

Bake uncovered at 350 deg. F for 25 min.

Makes 10-12 servings.

Can be divided into two 9-inch pans. Bake one, freeze the other.