-1 large leek -3 celery stalks -2 T olive oil -4 cups vegetable broth -2 cups water -2 small zucchini -1 bunch tuscan kale -1 / 2 t salt -1 cup frozen peas -1 cup frozen broccoli florets -1 cup frozen asparagus tips - Optional topping: Avocado and Salsa verde (recipe below) (doughingrogue.com)
vegan buckwheat buttermilk cornbread makes 12 corn muffins ingredients + 2 c flour + meal (I used 1 1/2 c organic yellow cornmeal + 1/2 c buckwheat flour) + 2 t baking powder + 1/4 t salt + 3 - 6 T coconut sugar (6 if you like it sweet) + 1 1/4 c plant milk (I used almond) mixed with 1T raw apple cide vinegar (this makes vegan buttermilk) + 1 flax egg (1 T flax meal + 3 T water, combined to a gel) + 6 T melted coconut oil + 1 - 2 jalepenos, seeded and diced (lauralindalou.com)
Ingredients for the sauce: 1 stick unsalted butter / 1/2 C all - purpose flour / 5 C whole milk / 4 1/2 oz grated Parmesan cheese (1 1/2 C) / 2 t Dijon mustard / 1 1/2 t salt. (mixedgreensblog.com)