EARTH ANGEL VEGANS CASHEW CREAM OF ASPARAGUS SOUP is one of the best soups i ever tasted!  It is really that good and not too hard to make.  You do need a good blender and I have a *Vitamix so that worked out well.  It was rich and creamy and so incredibly flavorful.  A perfect all season soup that would be delightful for brunch, lunch or dinner!  Give it a try!  In the picture it is paired with the french chickpea salad for an amazing  lunch.

RECIPE:

2 CARTONS OF OIL FREE VEGETABLE BROTH

2 BUNCHES OF FRESH ASPARAGUS

2 TABLESPOONS OF WILDTREE ABSOLUTELY ONION SEASONING MIX

1 CUP PLANT MILK

2 LEVEL TABLESPOONS CORNSTARCH

1/2 CUP RAW CASHEWS

BEFORE YOU BEGIN YOU MUST SOAK THE RAW CASHEWS IN WARM 1 CUP WATER FOR AT LEAST 1 HOUR.

ROUGH CHOP THE ASPARAGUS AND PUT IT IN A HEAVY BOTTOM SOUP POT WITH THE BROTH AND SEASONING AND BRING TO A BOIL.  LOWER TO A SIMMER AND COOK UNTIL THE ASPARAGUS IS VERY TENDER ABOUT 45 MINUTES

AFTER THE ASPARAGUS IS VERY SOFT ADD IT TO YOUR BLENDER AND BLEND UNTIL SMOOTH.  THIS MIGHT HAVE TO BE DONE IN BATCHES AND BE VERY CAREFUL NOT TO GET BURNED ON THE STEAM.  WHEN THE BROTH AND ASPARAGUS ARE A PUREE RETURN THEM TO THE SOUP POT

NOW IT IS TIME TO DRAIN THE CASHEWS.  ADD THE DRAINED CASHEWS TO THE BLENDER WITH THE PLANT MILK AND CORN STARCH.  BLEND THIS FOR AT LEAST ONE MINUTE UNTIL SMOOTH AND CREAMY.

ADD THE CREAMY CASHEW MIXTURE TO THE BLENDED ASPARAGUS AND BRING TO A GENTLE BOIL FOR 1 MINUTE.  TASTE FOR SEASONING AND ADD SALT AND WHITE PEPPER TO TASTE!  

ENJOY YOUR SOUP WITH A DELICIOUS SALAD AND CRUSTY BREAD OR A ROLL…

YOU CAN BUY WILDTREE ORGANIC SPICE BLENDS (ABSOLUTELY ONION) FROM ME AT http://www.mywildtree.com/gerri

EARTH ANGEL VEGAN’S CHIK-N SALAD was born because we finally went to the Flaming Ice Cube for lunch and had a delicious chicken seitan salad there that was so creamy dreamy I knew it had to be loaded with fat.  I also knew I had to try and recreate it with out the processed vegan mayo to get the oil out of the recipe.   This version is not nearly as creamy but equally delicious.  After making it I am now determined to make my own seitan… if I ever get the time.

Lunch at the Flaming Ice Cube in Boardman, OH was very good!  Always nice to go to a restaurant and not worry about animal products however most menu items were heavy on the fats and oil.  We got a trio appetizer that was a delicious hummus, an artichoke dip, and their chicken salad (seitan).  I got the TLT… tempeh, lettuce, and tomato sandwich (mayo on the side) and the black bean chili which should have been named mushroom chili and it was fabulous!

Since having this lunch the chicken salad was on my mind, thus…My version of seitan chicken salad…

RECIPE:

1 package of chicken  style or traditional seitan

1 block organic silken tofu

1 tablespoon lemon juice

1 tablespoon white vinegar

1 tablespoon dijon mustard

1 teaspoon maple syrup (optional)

1-2 tablespoons wildtree dill dip seasoning (I like 2 TBSP)

1/4 cup minced red onion

1 cup chopped celery

1-2 cups sliced red grapes (I like 2 cups)

salt and pepper to taste

In a food processor grind the seitan to coarse crumbs and then put into a mixing bowl

Now add the next 6 ingredients (all but the onion, celery and grapes) into the food processor bowl and blend until creamy like mayo.

Mix the tofu mayo mixture with the seitan and onion, celery, and grapes.  Chill for at least an hour for the flavors to marry.  You can leave the grapes out but I love the sweet and crispy cool flavor they give.  I usually add double grapes!

Serve on a bun or lettuce wrap… also good on whole grain toast. I topped it with lettuce and tomato…YUM!

You can purchase Wildtree Dill Dip blend from me at http://www.mywildtree.com/gerri

Enjoy and thanks for your support 🙂