leek and potato soup

A simple recipe originally from Julia Child, who I am sure received it by way of some French chef, this Leek and Potato soup is the epitome of simplicity.

This is a tried and true dish of leeks and potatoes and a little almond milk to finish it, if desired.

Use only the white parts of the leeks to maintain the crisp color and fry the light green leek parts as garnish. I also put a little Better Than Sour Cream on my photo, but it certainly does not require it.

You can leave this soup rustic or blend it to give it a smooth consistency.

A beautiful fall soup.

Cost Breakdown

leeks: $4

potatoes: $3

Total to feed 8 people a soup course:

$7.00

sausage biscuits

So what happens when your daughter starts experimenting with Tofurkey and a biscuit? Fabulosity, that's what. Cat chopped up a package of Tofurkey Italian sausages, pan-fried them and added them to our homemade-ridiculously-easy biscuit mix.

She topped it with a nutritional yeast gravy and served it up.

Although the biscuit is not quite as flaky as one without the Tofurkey, it was really good. Kind of like a 'sausage and biscuits with gravy' except the sausage is in the biscuit and not the gravy.

Nice, Cat!

Cost Breakdown:

Tofurkey: $4

flour, Earth Balance, baking powder: $1

almond milk, nutritional yeast: $2

green slad: $3

Total to feed a family of 5:

$10.00