Curb staffer Isabel Fernandez revamps Wisconsin classics as vegan dishes
By Isabella Fernandez
Winter – Plant-based broccoli cheddar soup
Recipe:
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion (diced)
- 1/2 cup chopped celery
- 1/3 cup chopped carrots
- 1 lb. broccoli (stems diced, florets chopped)
- 1 cup of Yukon gold potato (diced)
- 4 garlic cloves (minced)
- 4 cups vegetable broth
- 3 cups cubed bread (for croutons)
- 1/2 cup raw cashews
- 1 1/2 tsp apple cider vinegar
- 1/2 tsp Dijon mustard
- 1/4 cup fresh dill
- 1 tbs fresh lemon juice
- 3/4 tsp sea salt
- Ground pepper to taste
Spring – Vegan bacon ranch potato salad
Recipe:
- 2 lbs red potatoes
- 1 bottle (8 ozs) vegan ranch dressing
- 1 cup chopped mozzarella cheese
- 1 package (2.8 oz) vegan bacon bits
- 1/4 tsp pepper garlic power to taste
Summer – Vegan deep fried oreo cookie
Recipe:
- 1/2 tbsp ground flax seeds
- 1 tbsp water
- 3/4 cups flour
- 1 tbsp sugar
- 1/4 tbsp baking powder
- 1/8 tsp salt
- 1/2 cup and 2 tbsp oat milk
- 1/4 tsp vanilla
- 10 oreo cookies
- Oil
- Sifted powdered sugar for garnish
Fall – Barbecue brats & peppers
Recipe:
- 1 bottle of barbecue sauce
- 1/2 cup Ketchup
- 1 sweet onion (sliced)
- 1 large sweet yellow pepper (cut into strips)
- 1 large sweet orange pepper (cut into strips)
- 1 jalapeno pepper (thinly sliced)
- 1 serrano pepper (thinly sliced)
- 2 uncooked plant-based bratwurst link
- 2 brat/hot dog buns (split)