Here's the recipe for the soup:
5 large potatoes cubed ( I used Yellow Yukon's)
1/2 sweet onion, chopped
2 leeks thinly, sliced
2 tbs minced garlic
1 1/2 cartons of vegetable broth
1 cup rice milk
1 12 oz bag frozen corn
2 tbs fresh parsley
salt and pepper to taste
Set the frozen corn out to thaw while you are getting the other ingredients together.
Cook the potatoes in the vegetable broth along with the garlic, onion, leeks, salt and pepper until the potatoes are tender (15-20 min). Then, blend about 2 cups of the cooked potatoes and 1 cup of rice milk in a blender until creamy, and pour back into the pot of soup. Last, add corn and parsley and cook for about 10-15 more minutes.
We had warmed french bread with olive on it to go along with our soup. I just wasn't feeling like crackers last night. I'm sure the crackers I have are probably NOT vegan anyway.
I threw a sandwich together today for lunch that I was a little unsure of, but it turned out great. Here's a picture of it before I put it in the oven. Mine is the one to the right side of the picture, the other two are Tony's. :o) He said his turned out great too.
And here it is all warmed up...still looks the same doesn't it..ha I sliced some french bread in half and put some canned fire roasted tomatoes on it, then topped it off with some julienne-sliced yellow squash and Vidalia onions. I baked that in the oven on 350 for about 10-15 minutes. The squash part of the sandwich was what I was unsure about, since it was raw before going in the oven. One thing is for sure, I'll make this again. It was delish!
Oh for some reason I can't eat a sandwich with out chips, so I had some tortilla chips and salsa to go along with it. :o)