On The Fence - Hey Good Lookin... Blog at Allrecipes.com - 177243

Hey Good Lookin...

On the Fence 
May 27, 2010 10:51 am 
I seem to spend half of my life on the fence. I'm a committed person when I need to be, I just seem to be comfortable in 'middle ground' and see no need to rush one way or another. When I'm ready, I'll make a move.
I've been trying for a while now to eat more vegetable based meals. That has actually been going well. My husband and meat lover extraordinaire has surprisingly jumped on the bandwagon. After weeks of 'gross, what is that' followed by a taste and actual enjoyment, we've moved through the 'ok, I'll try it' phase to the 'I actually feel better eating this way' phase. We have not eliminated meat. But I might be ready to. On the dairy side of things, I went two weeks without dairy to see how I would feel. I felt better. Eventually I think we could live without dairy too. For now I'm ok with trying to eat less dairy.
Last night I made Leek and Potato Soup. I found it on a Vegan website and figured I'd give it a shot. It wasn't good. It was ok without the cream and butter, but I'm not sure how to flavor the soup without a big salty hunk of bacon. It was just bland.
I used: 4 leaks, 6 potatoes, 3 vege. bouillon cubes, 6 spring onions and then in no specific quantities or order: garlic and onion powder, salt, season salt, paprika, celery seed, pepper. Sadly it just still tasted like nothing much. I want this recipe to work. I feel like if I can get this recipe to work it's a step or a lean closer to the side of the fence I think I want to be on.
So, question: how do I make this soup salty and punchy and delicious? I froze the left over’s (there were a lot) while I think. I could even live with using it as a base to a more delicious soup but for this specific experiment the ingredients need to be Vegan.
Answers: go.... 

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janie vw

Living In
Salt Lake City, Utah, USA

Member Since
Apr. 2005

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Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Kids, Quick & Easy

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About Me
In West Philidelphia born and raised, on the playground thats where I spent most of my days...actually thats the Fresh Prince of Bell Air but you gotta start somewhere. I was born and raised in England - the product of an American dad and and English mom and the fourth of five children. My mom makes everything from scratch and her recipes all consist of "use a litte bit of this and some of that and then just kind of throw some of this in." Since I can't find measuring cups with those labels I am hoping to learn how to cook from recipes here and my mom's genious will start to make sense.
My favorite things to cook
I try to go for edible food but it's hit and miss. I LOVE my crock pot and lately my pizza stone. I guess those are things I cook with not actual food items. I like anything with cheese, and am always excited to find cheese and bacon in the same dish.
My favorite family cooking traditions
My mom would spend days in the kitchen baking. The whole house would smell of baking goodness. There is just something about the taste of WARM bread and coookies. My mother was seriously a genious. I don't know how she fed 5 children without a microwave, and pre-made frozen meals. I appreciate every day what a talent she has and how much it means to sit down and eat as family - something we did every night without fail.
My cooking triumphs
My single proudest moment was when my parents came to visit a few months ago, we sat down to eat and somehow the universe was kind and I created a near perfect meal. And my mom said 'Jane, you've become quite the cook'. Sweet.
My cooking tragedies
Oh so many. I don't want to seem like I favor one tragedy over another and I only have 1000 characters max. so I'll just sum up by asking for a moment of silence for all the meals that now (bless their ingredients) rest in pieces.
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