(if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2 cups dry white wine 1
tablespoon dried parsley 1
tablespoon dried sage 1
tablespoon fresh rosemary, minced 1
tablespoon dried basil 1 teaspoon dried oregano 1
tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon
kelp powder 8 cups water
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1
tablespoon olive oil 1
tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon
kelp granules (you could try
powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated
kelp (in place of salt) liquid smoke to taste 2
tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Ingredients 1 cup whole flax seeds, brown or gold 1/4 cup ground flax 1
Tablespoon Herbes de Provence (or any combination of dried Basil, Thyme, Rosemary, Marjoram and Oregano) 1 teaspoon lemon zest 1 teaspoon
Kelp, crumbled into a coarse
powder 1 1/2 cups water Directions Mix all the dry ingredients together in a bowl.