Sunday, November 14, 2010

Smoked Cheesy Potato Soup and Smoky Pimento Cheese Recipes


The other day, I wanted to create a cheese like spread to use on sandwiches and burgers. Several months ago, I tried the We Can't Say It's Cheese smoked cheddar spread and really enjoyed it. It is oat based and I have oats! I looked at the ingredients and based on what I had on hand, tried to re-create it. Their texture is much better than mine, but I'm pretty happy with how it came out.

The cool thing is that it actually set up overnight which I didn't anticipate. I see many variations of this in the future. Today, I was craving something warm and soothing, so I figured I'd see how the spread worked to create a cheesy base for soup. Earlier today I made a quart of veggie stock. I had 1 cup of white beans in the freezer and some potatoes on hand. This soup was delicious! It made two large servings. I am saving the other serving for my son. I had a big sprout and carrot salad on the side. What a great lunch!

Smoky Cheesy Potato Soup

1 T Vegan Margarine or olive oil
1 onion, diced
6 cloves pressed garlic
½ t chipotle powder or smoked paprika
4 c chopped waxy potatoes
1 c Smoky Pimento Spread ( recipe follows )
1 c white beans
4 c vegetable stock
½ - 1 t Tony’s Cajun Seasoning
¼ t liquid smoke ( or to taste , each brand is different )
2 t golden balsamic or other light vinegar ( Umeboshi vinegar would be the best option here if you have it )
Lots of freshly ground pepper
Scallions for garnish

Method:
Heat margarine over medium heat, add onion, garlic and a pinch of salt. Sauté for 10 minutes then add the potatoes, cheese sauce, white beans and veggie stock Bring to a boil, turn heat down to simmer. Cover and cook for 30 minutes. Puree with a hand blender. Now add Cajun seasoning ( or more salt ) and lots of black pepper along with the liquid smoke and vinegar. Cover an allow the mixture to mellow out for 10 minutes before serving.



Smoky Pimento Spread

1 c old fashioned oatmeal
1 T smoked paprika
1/2 c nutritional yeast
1 t salt ( I used chunky sea salt, you may need less if you are using finely ground salt, so start with ½ t )
1 T onion powder
1.5 t Dijon mustard
1.5 c water
1 T toasted sesame oil
1 t liquid smoke
1/4 cup  green olives
2 T olive brine
4 T olive oil
Method:
Over medium heat, place oats, paprika, yeast, salt, onion powder, mustard, water and toasted sesame oil in a saucepan. Cook for 20 minutes, covered stirring several times. Place the olives in a food processor and pulse to break them up. Add the oatmeal mixture and process for 3 minutes or until very smooth. During the last 30 seconds, add the liquid smoke, brine and olive oil  pulse to incorporate. Allow mixture to cool.

This recipe was created with frugality in mind, but if you had ½ of a roasted red bell pepper it would be a very good thing to add!

Finally, here's a pic of my sprout salad. I eat a lot of sprout salads. This one had spicy mustard sprouts and red clover sprouts. I topped it with a bit of my Queso and some toasted sesame seeds. So good!

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15 comments:

  1. I recently tried that smoky cheese spread, too. It's pretty good. I'll have to try yours. Homemade vegan cheese rocks when it works out right.

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  2. Both the soup and the spread look amazing! Can't wait to try them out.

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  3. You had me hooked at smokey/cheesy

    I tried that cheese too and really liked it especially with mustard.

    That soup does sound so delicious...it's going on my list of recipes to try...along with quite a few others from here! :)

    Case in point: I am going to have to try that cheese spread recipe too! Sounds great with green olives...yum!

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  4. Wow, Mel, looks delicious as always!!! :) Your soup is on my blog tomorrow!!!

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  5. Thank you so much for posting this, Melody! I have been wanting to try the We Can't Say It's Cheese for forever, but can't find it anywhere around here. Now I can make my own! Yay!

    Courtney

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  6. That cheese looks so good, we can't get we can't say it's cheese here so I'm really looking forward to trying your recipe.

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  7. OMG, that looks sooooooo good and I can't wait to try it since it's nut free, yaaaaay!!

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  8. oh my goodness, Melody! that's the best look'n soup i've seen! smoky, cheezy, potatoey (is that even a word? ah ha ha!) - and all in a soup. so yummy! thanks again for sharing more of your recipes. i love that you're so generous with them - and i also love that you share your tips on saving money with all of us as well. you're too awesome! i'm gonna go check out your Share A Plot site now. yay!

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  9. Wow, I've been thinking about trying to make this cheese at home. I'm so glad you beat me to it! It looks great!

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  10. These photos are amazing! I want soup and I want it now!

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  11. i made this today... so tasty and warm. i've put it in the fridge to see how it sets up tomorrow.
    i didn't see where to add the nutritional yeast or liquid smoke?

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  12. I don't see any pimentos in your pimento spread. Is it designed to mimic the taste of pimentos?

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  13. Luvmylanaloo, there are no pimentos in the actual recipe.. it just tastes reminiscent of the pimento spread I remember form a long time ago

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  14. For the Smoky Cheesy Potato Soup it calls for 1 c. white beans. Are those cooked already?

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  15. Wow! This soup was wonderful! It may be an older post, but so worth poking around in the recipes for. Perfect comfort food, and definitely frugal - I had everything I needed in my pantry already.

    Thanks for years of good eats!

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