Cookie Butter aka Speculoos aka Biscoff Spread is quite possibly the most amazing “butter” ever invented. Slathering some cookie butter on bananas is a scrumptious snack. Banana bread is the best quick bread as far as I’m concerned. So, cookie butter banana bread was an obvious choice for me. This is the.best.banana.bread.EVER! Not even kidding.
** Edited to add: It was brought to my attention by a reader that Trader Joe’s Cookie Butter is NOT vegan. However, Biscoff SpreadIS vegan, I suggest using Biscoff for this and any other “cookie butter” recipe.**
Trader Joe’s also has a list of all their vegan products here.
No, no, not that kind of magic mushroom! I have made this soup numerous times, tweaking and adjusting each time, until I felt that I have finally found the perfect recipe. You will find that this soup is magical because it can also be used as a gravy, simply reduce the amount of liquid you add.
I’ve made this as a gravy and poured it over millet for a hearty winter-y meal, though any grain such as brown rice or quinoa would work wonderfully as well. This magical soup & gravy is a great vessel for greens too. I’ve used both kale and spinach successfully, you could use collards or chard, if that is your preference, simply add the greens in at the end of cooking.
Sauté the onions in a little oil until they are soft and translucent, I used coconut oil.
Add in all of the mushroom slices. Cook them down for several minutes; then add the Bragg’s Liquid Aminos, rosemary, lemon pepper, and paprika.
Once the mushrooms are cooked down,stir in your flour. Do this quickly and once it is in don’t delay, stir it to ensure to no clumps form, creating a mushroom paste.
Add in the stock once you get your paste at an even consistency, about 1/2 cup at a time. Bring the mixture up to a simmer.
Keep adding the stock,1/2 cup at a time, bringing to a simmer each. Follow the same procedure with the almond milk, adding 1/2 cup at a time. Be careful always to only bring to a simmer, never to a boil. If the soup boils, it will “break” – the flour will separate from the oil it has bonded to, and each will float at the surface of your soup in weird little bubble pods instead of infusing it and making it creamy.
Once all four cups of liquid have been added, let the pot simmer (simmer not boil!) for ten to fifteen minutes.
Turn off heat; let sit five to ten minutes before serving.
**If you have dried dill, I highly recommend you try using it instead of the rosemary. Both will work beautifully, but I prefer the dill to the rosemary.**
Are you a mushroom fan? I love mushrooms. I will eat them any way I can get them, but this soup has become a favorite.
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In the past I’ve made the full version of recipes only to have a lot go to waste before I can eat it all, so I decided to only make a half batch of this granola. I had no trouble wolfing this down within a few days, so next time I will be sure to make the full four cups!
Preheat oven to 350º F. Spray a cookie sheet lightly with oil. In a large bowl, combine the oats, flax meal, salt, coconut flakes, and sunflower seeds, and mix well.
Place the maple syrup and Sunflower Seed Butter in a small microwaveable bowl (such as a glass Pyrex measuring cup with a pour spout) and warm in the microwave for 30 seconds. Add in the vanilla and mix together thoroughly.