First, I'm pleased to report that even in Park City, Utah I could find all the vegan trappings for this recipe - the vegan bacon (Smart Bacon from LightLife: http://www.lightlife.com), the vegan sour cream (try Tofutti's: http://www.tofutti.com/ss-hydro.shtml), plus my usual staples like soy yogurt, soy cheese slices etc. Hurrah!
Enough exultation, here's how to make tonight's recipe. Make this a dinner-sized portion for yourself and you'll have enough left over to serve side portions for the non-vegans around the table.
Coat a large saucepan with cooking spray and heat over medium heat. Cook three strips of vegan 'bacon' for a minute and a half on each side until crisp. Remove from pan, crumble, and set aside.
Add 2 cups chopped, rinsed leeks to the pan, and saute for 7 minutes. Then add 4 cups vegetable broth, 4 cups fresh or frozen lima beans, and 1 cup water. Bring to a boil, then reduce heat and simmer for 10 minutes.
Pour half of the mixture into a blender and blend until smooth; transfer to a large bowl and repeat with the remaining half of the soup. Stir in 2 tablespoons lemon juice, 1/4 tsp salt and a dash of pepper.
Ladle one cup into each of 8 bowls. Top each serving with 1 tablespoon vegan sour cream, 1 tablespoon chopped green onion and 1 tsp. of the crumbled 'bacon'. 170 calories per bowl.
lime beans $3.18
green onions $1.00
'sour cream' $2.99
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html