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Two-Tone Pepper Soup

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This fun talking-point for guests is simple to make, and great fun to eat. It serves 4, and you can choose whatever colour peppers you like. We’ve chosen green and yellow for the recipe.

Ingredients:
1 large onion, roughly chopped
2 stalks celery, roughly chopped
2 cloves garlic, sliced
4 green bell peppers, roughly chopped
4 yellow bell peppers, roughly chopped
1.2-1.6l vegetable broth

Directions:
1. Preheat two saucepans over medium-low heat. Divide the onions and celery between the two and sauté until the onion starts to become translucent. Add the garlic, and sauté for 15 seconds.
2. Add the green peppers to one saucepan and the yellow peppers to the other. Add enough broth to cover, and bring to boil. Simmer 15 minutes.
3. Transfer the ingredients of the saucepan containing the yellow peppers to a blender. Blend until smooth. Transfer the mixture to a jug. Repeat with the saucepan containing the green peppers, and transfer to a separate jug.
4. Pour from both jugs into a bowl at the same time and at the same speed to keep the colours of the soup separate. Season to taste, and enjoy.

Mushroom Crostini

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You don’t have to tell your guests how ridiculously simple these crostini are to prepare. Serves 4 as an appetizer.

Ingredients:
4 slices of suitable-for-vegan bread, preferably freshly baked baguette or similar
150g mushrooms, preferably a gourmet mix
1/4 cup Tofutti Creamy Smooth (or equivalent suitable-for-vegan creamy spread)
1/4 cup soy or other all-plant milk
2 tbsp nutritional yeast
1/2 tsp onion salt
1/2 tsp garlic powder
Salt and freshly ground black pepper
Chives and/or parsley to garnish

Directions:
1. Lightly toast the bread.
2. Sauté the mushrooms until they have released their liquid and it is evaporated.
3. Lightly whisk the Tofutti, soy milk, nutritional yeast, onion salt, and garlic powder in a bowl with a whisk. Don’t worry about smaller lumps.
4. Pour the Tofutti mixture over the mushrooms and continue to cook on a low heat until the sauce has thickened slightly.
5. Serve the mushrooms over the toast.