This week was a learning experience that was a pleasure to be a part of when creating the plant-based soups. Although, I had been a vegetarian for over a decade, I was intrigued by the process of making vegan soups. I was greatly impressed, not only by the powerful flavor concepts, but by how inexpensive each soup was, after it had been costed, which allowed the soups to be more achievable to make outside of the class without having to purchase exuberantly priced ingredients.

One of the most surprising items that we made in class was the eggless mayonnaise which tasted very similar to the original version. This goes to show that while many of us find a vegan lifestyle expensive and consists of flavorless food based on how this cuisine is labeled publicly. Now, this has been challenged especially with innovative recipes that allow this cuisine to be cost efficient enough to not exceed anyone’s budget while not lacking in any flavor components.

This week, our class had the pleasure of making international soups that used a limited amount of animal products. Below are the soups that we created.

Vegetable Matzo Ball Soup

Black Bean Soup with Tofu Sour Cream

Butternut Squash Soup with Green Herb Oil

Thai Red Lentil Soup with Chili Oil

Spicy Chickpea and Bulgur Soup with Creamed Feta Paste and Tofu-Cilantro Sour Cream