Dinner Plate #29

 

Broccoli soup with a Tofurky ham sandwich: So much better--and easier--than I expected!

There is a recipe that I have never made as written, although I have made it many times. This may be a bit weird of me, but it has worked out! The Love and Lemons recipe for vegan broccoli soup has been a jumping-off point for me dozens of times, but I usually only make it from broccoli stems. This time, I had broccoli stems and I also had broccoli florets in the freezer that needed using, so I have both, albeit not in the form suggested by the original recipe. Maybe someday I'll actually make it as written.

In the meantime, though, this was delicious! I had the soup with a sandwich made from some small slices of Wegmans garlic Tuscan bread I had in my freezer and a few slices of Tufurky ham at the end of a package. That, along with some vegan mayo, was the perfect side for this soup.

Although putting tiny bits of things in my freezer periodically is a strategy in believe is good in general, I definitely need to try harder at using what I've frozen. A freezer isn't forever. I'm still surprised at how much stuff was actually in there. Yes, I continued to freeze my bananas and occasional leftovers, but I have managed to get it down to about 1/2 full now. I'm mildly shocked that this is even possible.

In any case, this was soup from scraps, and it worked out beautifully.