Are you ever in such a rush that you don’t have time to chew your food? Then, your blender may hold the answer to fast but tasty dining options. Chef Nancy Berkoff, EdD, RD, offers many suggestions including for dinner:

-Fast Tomato-Potato Chowder

Scoop leftover mashed potatoes into a blender. Add some pre-made vegan tomato soup, such as the aseptic ‘boxed’ vegan soups from Imagine and Pacific brands, and blend until smooth. Pour into a container or mug and add your ingredients of choice. For a spicy flavor, stir in salsa. If you like your soup chewy, add drained, canned mixed vegetables or sliced mushrooms. You can season with onion, garlic, or curry powder; white pepper; parsley flakes; or nutritional yeast.

To make a tomato-potato-corn chowder, add some canned creamed corn (which is non-dairy when it consists of smashed corn thickened with cornstarch) and some drained canned or leftover cooked corn to your tomato-potato chowder.

-Broccoli or Cauliflower Cheddar Soup

Another good way to use leftovers! Place cooked broccoli or cauliflower into a blender and then add mashed potatoes, soft silken tofu, or soymilk. Blend for a short time, but leave the mixture chunky. You may want to blend in some ripe avocado as well, if you like. For lunch, pour one of the thicker soups above into a microwave-safe mug or canister. Then, toss an apple or orange and a bag of pretzels into your lunch box, knapsack, or briefcase, and you’ve got a meal ready to heat and eat. As for dinner, just blend, heat, and serve!

For Dessert try:

-Creamy Smooth

Fruit-flavored soy yogurt, rice milk, bananas, nutritional yeast, thawed orange juice concentrate, and drained canned apricots.

Read the entire article here: https://www.vrg.org/journal/vj2008issue4/2008_issue4_vegan_cooking.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/cabdacae.php