Onions and Spinach

I have had many a complements on this recipe for French Onion Soup, which comes from Joanne Stepaniak's "The Vegan Sourcebook" (my first ever Vegan book). Easy and quick... and oh so satisfying. I waited on making this soup til I could pick up some of the delicious bread (and produce) at Chase's Daily in town. Unfortunately, they ran out of their classic French Baguette before I arrived so I settled for Rye Caraway.



French Onion Soup

1 tbs olive oil

3 med. onions, sliced

1 large garlic, minced

1/4 c. whole-wheat pastry flour

4 cups water

1/4 c, tamari

French Bread, for serving

Heat the oil over med-high and add the garlic and onion. Reduce the heat to medium and cook, stirring occasionally, for about 5 minutes. Stir in the flour, mixing well. Then stir in the water and tamari and bring mixture to a boil. Reduce the heat to low, cover, and simmer until the onions are tender (about 20 minutes). To serve, place a slice of bread in a bowl and ladle soup on top.

Flipping through the recipe section, I gazed upon a Sour Cream and Onion Dip recipe. Honestly, I sometime get excited when I stumble upon these kinds of foods... maybe because they relate to the "other" world (Meaning: before I even gave up dairy, I didn't even LIKE sour cream. So why would I even attempt to make a "sour cream" dip??? Sounds like something those ordinary folk eat... :) ). Now that I offended most of my family and friends... I ended up adding some chopped, steamed spinach to the mix BEFORE blending (but in hind sight, next time (ehhh), I may add the spinach after).



Sour Cream, Onion and Spinach Dip

1 c. silken tofu (firm)

2 tbs canola oil

1 tbs dried onion flakes

1 tbs fresh lemon juice

1 tbs apple cider vinegar

1 tsp tamari

1 tsp date sugar or other dry sweetner

1/4 tsp dried parsley flakes (optional)

Combine all ingredients in a food processor and process until well combined. Transfer to a covered container and cool several hours before serving to allow flavors to blend.