...so the psychiatrist says I dont know, but I can clearly see your nuts. MVBG ROASTED CHESTNUT SOUP I love roasted chestnuts in the Fall. If you have an open fire handy, good for you Mr.Moneybags and/or Forest Dweller. I roasted mine in the stove like a NORMAL vegan bacon baron (but the BBQ would have done the trick too). I had bought a bag of chestnuts, wanting to keep up a fall tradition of roasting them and making a soup (usually with yams), and forgot all about them. It hit me to try making an MVBG version. Glad to report, its awesome. Full disclosure: Its somewhat time consuming shelling the chestnuts, but totally worth it. Sauté 1 sweet white onion, 1 large carrot, 1 large celery stalk, 1 or more cloves of garlic and 1/2 cup of diced portobello mushroom in 3 tbsp MVBG. Separately, mix veggie stock (I used the cube) into 2 cups of water, add 1 cup of almond milk (neutral flavour). When veggies are soft, puree all of the above together with the roasted/shelled chestnuts, some parsley and salt & pepper to taste.
Posted on: Mon, 03 Nov 2014 19:21:22 +0000
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