Cream of Mushroom Soup

Substitute ingredients as needed.  I have used this recipe with soymilk and it works just fine!

http://www.mindfullyfrugalmom.com/2011/11/make-it-yourself-cream-of-mushroom-soup-substitute/

Advertisements

Creamy Squash & Pumpkin Soup

12132403_10205158515831065_4030579532217600069_o

1/2 can pumpkin puree

1 small butternut squash

2 cups of stock (I used unsalted chicken)

1 cup soy milk (or milk substitute)

1.5tbs plain goat cheese

1tsp crushed garlic

1tbs of salt

1tbs pepper

2tbs sage

1tbs parsley

1tsp cinnamon

1 large stalk of celery (diced)

Cut squash in half and simmer open side down in 2 inches of water until inside flesh is soft.  Scoop squash out and place in food processor with pumpkin, goat cheese, and milk.  If it is too thick to blend use stock to water it down.  Mix together with the rest of the chicken broth and spices.  Salt to taste.  Mix in diced celery and let simmer until very hot.  Serve and enjoy!

Salad Dressing

Making your own salad dressing is easy as 1, 2, 3!

  1.  Pick an oil (olive, safflower, canola, etc.)
  2. More liquid flavor (flavored vinegar, honey, fruit juice, mustard, etc.)
  3. Spice it up! (herbs, spices, cheese, garlic, SALT!)

My classic go-to salad dressing consists of olive oil, balsamic vinaigrette, sage, rosemary, thyme, garlic, pepper, and lots of salt.