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The Vegan Stoner illustrates some wonderfully tasty and easy dishes. In a season of holiday get-togethers, there aren't always enough options; it's hard out there for a vegan! Bring one of these to the next party.
I made the potato soup last night. It was very easy, and my husband and I liked it a lot. I used a head of caulflower, four potatoes, and one handful of shredded cabbage (didn't add the other because my pot was already very full). I boiled the vegetables for 15 minutes and then drained them. The hot potatoes went back in the pot with a second handful of cabbage, with the lid back on to start steaming it. The cooked cauli (minus the little bits that separated from the florets) was blended with garlic (did not have chives) and two cups of No-Chicken broth (one did not seem like enough) and poured the mixture back into the pot. I turned the heat back on and let the soup cook for about another 10 minutes. The cabbage was still a little crunchy but good.
Leftovers tonight.
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