2 Tbsp vegan butter 3 cloves garlic, minced 1 small shallot, minced 28-ounces crushed tomatoes 12-ounces veggie broth 1 bunch fresh dill, chopped (about ¼ cup, reserving one tsp. for garnish) salt + pepper to taste lemon wedges
Melt butter over medium-low heat. Add garlic and shallots and sauté about 5 minutes. Add tomatoes, veggie broth and bring to a low boil. Add fresh dill and stir in. Add salt and pepper to taste. Simmer 3-5 minutes.
Garnish dill atop soup. Serve with lemon wedge.
Vegan Cream Cheese, Arugula, and Asian Pear Sandwich with Pomegranate Seeds + Balsamic
A good crusty whole grain bread, sliced thick Vegan soft cheese of choice (Kite Hill cream cheese or spreadable cheese of any kind) Fresh arugula Asian pear, sliced Pomegranate seeds Balsamic vinegar
Toast bread to preference. Spread vegan cheese onto both pieces of bread. Sprinkle in the fresh pomegranate seeds. Layer on arugula to one piece of bread. Top with a layer of pear slices. Drizzle on balsamic. Top with other piece of bread. Cut and serve.
Optional: Roast pears (and/or arugula) in a bit of avocado oil until tender.