This week we had a lot of (you guessed it) onion and garlic-based meals. I made the French Onion Pie from The Vegan Table, or to be more precise, french onion pies, because it actually made two pies. The filling was a yummy combination of caramelized onions, tofu, soy milk, nutritional yeast, and spices. I bought frozen pie crusts instead of making them myself, which were not only organic, but also tasted almost-homemade! Unfortunately, I don't remember the brand name, just that I found them at Whole Foods.
Anyway, the french onion pies were a great contrast of creamy, cheezy filling and tender pie crust. I served them with the Marinated Lemon Zucchini from Vegan Italiano. I marinated the zucchini overnight in an olive oil, lemon, and spice blend, and then broiled the veggies for just a few minutes. Perfection!
I've been really into making soups lately, and had a crazy amount of garlic bulbs lying around. It was the perfect excuse for making Glorious Roasted Garlic Soup from The Garden of Vegan. I must warn you that this packs a serious garlic taste. Wow! I love roasted garlic anyway, but paired with shallots, onions, and potato, it's amazing.