vegan magic team

i don't normally F* with soup before september.
that's real.
however,
when vegan_magic_time suggests a collaborative tag-team
in the form of a big ol' bowl of wetness,
what am i gonna say?
i'm gonna say YES, obvi.
neighbors,
we did it right, and it did right by us in turn.
travis brought over a bunch of veggies,
and we worked with what we had,
letting the ingredients determine the path our plates would take to shape up.
mmmhmm.
check the teleport:

c'mon!!!!!
so much gigantic flavor!
so much nutritional leafiness!!
so much hottness!!!
i had a sweet onion cooking down on a hard caramelization already-
that's soft, and brown, with a little char on one side,
for bigger richer flavor,
and we added in a bunch of potatoes- three medium ones, diced up to cook faster;
with two cloves of fresh crushed garlic,
and four cups of broth,
the soup was underway.....
while that was started,
beets and broccoli were roasting in the oven.
what?
i know,, i don't normally mess around with beets,
but,
these were little itty-bitties,
and as such they had far less of that trapped dirt taste i can't hang out with.
besides, we were using the greens anyway,
and wasting the roots would've been weak sauce, for certain.
so those were roasting in the oven at 425F.
and we tossed almost all of the remaining broccoli into the soup-
as in, two cups of chopped crowns-
along with a big handful of fresh scallion greens.
when that was softened up, and the taters were starchy as heck,
the whole pot was pureed,
and two cups of unsweetened cashew-almond milk took the bisque to task.
a little GPOP, a blast of nootch
(like two Tablespoons of powders, and a quarter cup of the yeast)
and the soup was left to simmer down and thicken up.
expert.
-
i'll mention that we reserved just enough broccoli florets to saute
in a hot hot pan along with big chunky slices of garlic.
why?
because we wanted all the delights tucked in tight-
the broccoli garnished the soup,
and the garlic?
well,
along with a few scallion sprankles,
it was added onto the daiya cheddar and swiss strips,
on top of the buttered, gratuitously grilled cheesy garlic bread,
all made out on my homebaked from scratch slabs of sourdough!!!!
kaBOOM.
.....
which brings us back to the plate:
broth-braised beet greens, and wilted red cabbage,
in jalapeno-infused olive oil,
with those roasted beets and brox from before,
but,
with the addition of soup-soaked white-balsamic-glazed, tamari-DEglazed
endearingly seared tempeh triangles.
holy sh!tballs, y'all.
we got the beets, we got the treats, we got the eats, and we dominated the day.
oh,
and just to take it to eleven?
custom exxxtra-lemony-tahini dressing drizzles, all up on that baby b!tch.
get into it, or get outta here.
***********
turns out,
tag team idea sharing is good for you.
i'd like to think we both brought something worthwhile to the experience,
and that we took away more than just satisfied full bellies.
ampy d got to munch up on our masterpiece, and she thought it was good.
i thought so, too, and ate thirdsies, for sure.
heck,
i even beat up those beets without any whinging babyb!tchery.
events are unfolding up here,
and ideas are evolving.
introducing freshness and new eyes is improving the way that Folk Life works,
and i can't say enough good things about that.
thanks a bunch for reading about it;
never quiet, never soft.....