For some reason, whenever I’m sick, I crave Cream of Tomato Soup. I also crave plain brown rice, in grain or pasta form, or a plain baked potato. DH endeared himself to me early on by mastering a simple, traditional cream of tomato soup recipe to make for me when I was sick and didn’t feel like cooking. But, since I’ve been limiting my dairy lately, when I ate something that didn’t agree with me yesterday, that night I didn’t quite want a creamy sauce with dairy. DH made me pasta, and then I experimented with some leftover Parm-Free Parm that I had in my fridge to create something that satisfied all urges for a cream of tomato soup. The important thing is to have enough margarine to add richness, enough tomato liquid to make it slightly “soupy” and to stir the Nutritional Yeast Based “parm” in so that it saturates the liquid and is no longer visible as yellow powder. Pine nuts add a lot- and if you have some, avocado cubes would be nice too. I didn’t test this out on my DH’s more conventional palate, but personally I thought this was a terrific Vegan creation that could compare nicely with a real cream of tomato soup. It’s also a very EASY recipe, especially if you have the Parm-Free Parm already made. You will have a lot left over, but you can use parm-free parm on pasta dishes, baked potatoes with margarine and maybe a touch of GF soy sauce, or even on rice, especially brown rice. This recipe is healthy, flavorful and even a bit decadent, depending on how much margarine you use.

Dairy Free Cream of Tomato Pasta Main Course [1]  Pasta [2]  American [3]

Ingredients Brown rice pasta variety of choice, cooked, 2 cups 1 14 oz can Stewed Italian Tomatoes 2-3 tbsp DF margarine Italian Seasonings to taste Freshly Ground Pepper Kosher Salt 3 tbsp (or more) Parm-Free Parm (see ingredients below) Freshly chopped herbs to taste 2 tsp. Pine Nuts (OPTIONAL) 1/8 cup chopped avocado (OPTIONAL) Directions Parm-Free Parmesan: 1 C Nutritional Yeast Flakes 1/2 cup raw blanched almonds 1/2 tsp salt Assemble ingredients and process in blender or food processor. Store in sealed container in refrigerator and use as desired. —— Combine pasta, stewed tomatoes AND liquid, 2 tbsp. margarine and seasonings in microwavable bowl. Heat for 1-2 minutes in the microwave. Stir in 1 tbsp of Parm-Free Parm and heat for another 30 seconds. Add rest of margarine and remaining Parm-Free-Parm, stir until tomato liquid turns salmon colored and looks as though milk has infused the juice (as if you had added milk that slightly separated, so an imperfect cream texture) Add any chopped herbs and pine nuts and taste. Add any additional Parm-Free Parm or margarine until you are satisfied by the flavor. Garnish with chopped avocado and enjoy. Notes Parm-Free Parm from Joanne Stephaniak’s “Parmazano” recipe in “The Uncheese Cookbook.” The rest is my creation. DO NOT REPLICATE ELSEWHERE WITHOUT MY PERMISSION. Thanks!

Rating:  8 Original Source:   Recipe ID:  1077 Added:  May 22, 2007 Last Modified:  May 22, 2007