Lucy & Stan’s Dairy-free Beer Cheese Soup

Lucy and Stan united to make this soup happen. They love her microbrew and he loves his cheese. Lucy wanted a dairy-free option and just like that, cold winter nights got warm and cozy.

IMG_20181120_155728[1798]

Note that if you want to make this soup yellow like the dairy version you can add more of the shredded Daiya cheddar. The bold flavors are there without it.

 

Ingredients:

3 tbsp. Earth Balance (vegan butter)

3 celery stalks, chopped

1 brown onion, chopped

3 garlic cloves, minced

1 1/2 tbsp cornstarch

8 oz. ale of choice

4 oz. Miyokos Cheers to Cheddar Roadhouse Cheese Spread

2 cups cashew milk

2 tsp Cholula hot sauce

1 cup Daiya cheddar cheese, shredded

1/2 tsp ground pepper

1/2 tsp thyme, dried

2 tsp Kosher salt

 

Directions:

Heat a medium-size saucepan over medium heat. When the pan is hot add 1 tbsp. vegan butter and let it melt.

Add celery, onion, and garlic. Cook for about three minutes.

Add cornstarch and remaining 2 tbsp. vegan butter. Combine with vegetables. Cook, stirring often, for about five more minutes or until your vegetables look cooked. Make sure you incorporate all the cornstarch.

Add ale slowly while stirring so the cornstarch stays smooth.

Transfer mixture to a food processor and pulse until large vegetables pieces are blended.

Return soup to pan and add in Miyokos cheese. Stir until it melts and combines.

Stir in cashew milk a cup at a time, whisking the soup after each addition.

Hot sauce, Daiya cheese, pepper, thyme, and salt are added at the same time. Stir until cheese is melted. Simmer for 20 minutes on low heat, stirring occasionally.

Enjoy with your favorite toasted bread.

 

Excerpt from Desert Sunrise

41xb1HVSdmL

Lucy unlocked the door to the house with Stan just behind her, chattering about how the house was too big for her.

Stan fought the feeling that she was hinting at anything, anything at all.  She didn’t look like she was.

“Do you want to try a pilsner I made?  It’s my first try at it.”  Lucy offered, walking straight into the kitchen.

“You make beer?”  The woman was full of good qualities that Stan didn’t want to look too closely at.  He spent too much time thinking about her already.

She shrugged.  “One of my brothers is really into it.  He gave me a home brewing kit a few years back for Christmas so I tried it to be nice.  I ended up liking it.”

“I’ll try it.  Thanks.  Can I help you with anything?”  He watched her move surely around the kitchen, not as smooth as Dana, but much more than he did when he was doing anything more complicated than heating something he bought at the store.

She’d seen him in the kitchen.  He tried, but it was faster to do it alone.  “There’s nothing to do really.  Relax.  Drink.”  She handed him the fine beer mug she’d bought in Germany filled with the clear golden brew and thick foam.

He took the first sip, not knowing what to expect.  The light, refreshing, slightly sweet taste was the best he’d ever had.  “Would it be wrong to say that it reminds me of Heineken, only much better?”

Lucy’s smile was ecstatic.  “That’s exactly what I was going for!  The sweeter Dutch style.  The German pilsners are darker and a little bitter for me.  I like the Czech color and flavor, but they’re not quite as sweet.  Do you want salad with your chicken?”  Her tone was more like, “You want salad with your chicken, don’t you?”

“You and Dana are obsessed with vegetables,” he tried to sound like he disapproved.  The fact was, they were growing on him, and his doctor said that the changes he made to his diet were showing up in his blood work.  He had to admit that he did feel better.  His old injury from being stomped on by too many broncos didn’t ache or get stiff as often as it used to.

“What do you expect from two nutritionists?”

She plated the food and brought it to the table.

Stan saw the salad and dressing sitting on the counter.  “Sit down, Lucy.  I’ll get the rest.”

They talked about their day in the park while they ate.  Lucy was building her nerve for her second task.  She was getting the score before he left today.  They were either going to start dating or she was going to work on redirecting herself until she found a smidgen of interest in someone else.  That was the problem, of course.  She wasn’t even a little attracted to anyone else, not even the charming chef at the restaurant in Palm Springs who was always inviting her in under the guise of tasting new dishes for him.

When the dishes were cleaned and put away dry, and they had each finished a tall glass of pilsner, Lucy found that she still didn’t have a smooth way of asking him what he wanted with her, if anything.

“This was a real treat, Lucy.  I should have guessed you’d be a great cook.  The beer surprised me.  I’d like to try whatever you make next.”

That was an opening, wasn’t it?  Or was he being polite?  Enough, she told herself.  Ask him and be done with it.

“Stan, I have to know something.”

He stilled, hearing how important that something was to her.  “Yeah?”

“What, do you have pirate training, give no quarter?”  It annoyed her, really annoyed her, that he wouldn’t help her at all.

“What?”  He was truly confused.

She closed the gap between them, reaching her arms up around his neck, taking his lips in a soft kiss.

He took the kiss, deepening it as far as he could take it without having to drag her to the empty bed he knew was only a few feet away.

“Well, that answers part of my question,” she spoke against his lips. “Though I wasn’t really wondering about this part.”

The ability to think was quickly leaving him.  Lucy, funny, witty, nature loving Lucy, was wrapped around him and pressed against him.

She sighed.  Neither moved.  Their mouths were just shy of a kiss and still he didn’t say or do anything.  She could let him go home right now and they would be right where they were.  She pushed on, determined to make it or break it.

She moved out of his gentle hold.  “I’m glad you enjoyed the lunch.  I did, too.  One last thing before you go.  Are you into me, or not?”  She saw his sarcastic glance down to where he swelled hard against his jeans.  “I know you want me, that’s not what I’m asking.”

She deserved to know, he supposed.  If only he knew what to do about what he felt.  He summed it up as simply as he could.  “I like you, Lucy.  A lot.”

That was something, she supposed.  It didn’t tell her what she needed to know.  “Pirate,” she muttered.

“Why do you keep calling me a pirate?”  Women could be so strange.

“Because you’re making me work for every little thing here.”  She cocked her hands on her hips, warrior style.

“What do you want me to say, Lucy?  Do you have it all figured out for me already?”

“No, Stan, I’m not the kind of woman to ‘figure it all out for a man’ or we wouldn’t be standing here months later having this conversation.  And what I want you to say, is what you feel, what you want.  Or should I start looking somewhere else?”

He narrowed his eyes.  “What do you mean by that?”

***

Desert Sunrise

Life is good for Lucy Shannon. Love will be too, when the man she knows is out there for her finally shows up. Until then she is going to enjoy herself. So what if her ex-fiance tossed her heart into a blender? Years of therapy had put that in perspective.

Stan Spellman doesn’t think like her. Not in the least. Sure, life is good. He does what he loves every day, spends a pleasurable night with a woman when he wants to. Love? Happily ever after? He’s seen the rare occurrence of it. That’s as far as his thinking on the subject goes.

They’re both scheduled for a wake-up call that will change their lives forever, fulfilling dreams they never knew they had.

 

The Author

gina-pic-1-crop-300-dpi

Gina Briganti writes paranormal, fantasy, and sci-fi romance in north Texas. Her constant companion is a special soul who masquerades as a dog.

 

Newsletter Signup

 

 

 

 

 

 

Advertisements

A Recipe & A Book – Morning After Pumpkin Waffles :O by Guest Blogger Dominique Eastwick, Author of The Billionaire Trap

Please welcome award-winning author Dominique Eastwick to the blog for a scintillating recipe and look at her book.

Thank you for guest posting with me today, Dominique!

BREAKFAST IS SERVED!

 

From Dominique Eastwick

Pumpkin is one of my all time favorite foods. No matter how it is prepared, I love it! My recipe below will give you a new appreciation for that unique fruit.

Dom’s Morning After Pumpkin Waffles

2¼ cups all-purpose flour
¼ cup brown sugar
1 tsp. baking powder
2 tsp. pumpkin spice
½ tsp. baking soda
¼ tsp. salt
2 large eggs
1⅓ cups milk
3 tbsp. butter, melted
1 cup fresh or canned pumpkin

Topping Suggestions

Butter and maple syrup, always buy the real stuff (GB note: I 100% agree!)
Pecans
Whipped Cream
Powdered Sugar

Preheat waffle iron.

In large bowl mix dry ingredients. In a second bowl stir together wet ingredients *except pumpkin*. Mix well and then incorporate pumpkin.

Combine your wet and dry ingredients until just smooth.

Spray hot waffle iron and follow iron instructions.

Top with Pecans, whipped cream, and/or maple syrup.

Now that you’ve enjoyed a delicious hot breakfast how about settling in with a thigh-clenching book?

Billionaire Connor Rankin has only two things on his mind—food and skiing. A beautiful set of hazel eyes make Connor change his priorities. The young woman in question is in trouble, so he has no choice but to help out.

What’s a woman to do when her sister is left heartbroken and jilted?

Level headed, human lie detector Breanne Scott is going to make sure her sister’s boyfriend pays, but Connor isn’t what she expected. How do you know what’s true when everyone is telling a different story?

Can they negotiate a field of lies and deceit to find love on the other side of The Billionaire Trap?

Award-Winning author Dominique Eastwick currently calls North Carolina home with her husband, two children, one crazy lab and one lazy cat. Dominique spent much of her early life moving from state to state as a Navy Brat. Because of that, traveling is one of her favorite pastimes. When not writing you can find Dominique with her second love…her camera.

Learn more about Dominique Eastwick on her websiteblog, and Amazon author page. Be sure to join her Newsletter for up to the minute info on new releases, contests, and more.

Stay connected on Facebook TwitterTublr, and Pinterest.

 

 

Thank you for the time we spend together! It means so much more to me because you’re here!

 

Gina

A Recipe & A Book Excerpt! – Tomato Sandwich With Vegan Mayonnaise by Chris Pavesic Author of The Revelation Chronicles!

fullsizeoutput_599

                                     Tomato Sandwiches with Vegan Mayonnaise

Chris, I’m hungry. Will you come over to my blog and share one of your character’s favorite meals?

You will! You. Are. The. Best!

These sandwiches are heavenly! Homemade bread, garden-fresh tomatoes, and vegan mayo are keys to why this sandwich lights me up!

Chris kindly shared her recipe so I could make them again AND she said I could share it with you!

Thank you, Chris!

Here’s What She Said!

Readers of the Revelation Chronicles know that my main characters love Tomato Sandwiches.

This recipe is very simple:

Homemade Bread
Sliced Garden Tomatoes
Lettuce
Mayonnaise

To make it special, I have included a recipe for Vegan Mayonnaise. Enjoy!


You only need 4 ingredients to make this vegan mayonnaise and it’s ready in just 2 minutes!

Ingredients

1 cup Avocado Oil
½ cup Unsweetened Plant-based Milk
2 teaspoons Apple Cider Vinegar (or Key Lime juice)
Sea salt to taste

Materials

Measuring Cup
Measuring Spoon
Large Bowl
Immersion Blender or Regular Blender

Directions

1. The oil and the plant-based milk should be at the same temperature. It is easier to blend.
2. If you use an immersion blender: combine all the ingredients in bowl. Place the immersion blender in so that it sits firmly on the bottom of the bowl and pulse until the mayonnaise emulsifies. Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
3. If you use a regular blender: place all the ingredients in the blender, except the oil, and blend for about 5 seconds. Then add the oil gradually while the blender is going, turning it from low to high until it thickens.
Note: I make this with almond milk rather than soy because of allergies. Almond milk makes a thinner mayonnaise than soy milk. To thicken—simply decrease the amount of liquid by one teaspoon.
If you use Key Lime juice rather than Apple Cider Vinegar, the mayonnaise will be sweeter.

While you enjoy your sandwich, check out this excerpt from Travelers Zone, my newest novel in The Revelation Chronicles series.

 

Above the tree line floats an airship close to three hundred feet long with a slightly rounded wooden hull. Ropes attach the lower portion of the ship to an inflated balloon-like aspect, bright white in color with an identification symbol, a red bird with white-tipped feathers extended in flight, inside a round yellow circle in the center of the canvas. The deck is manned with archers and swordsmen. There are two sets of fore and aft catapults.

What I don’t see are cannons or any other type of a gun large enough to account for the sound of the explosion.

The ship pivots in the air, coming around to point directly at what looks like an oncoming flock of five large birds. Or creatures. They are too big and too strange looking to be birds. They drift closer, flapping their wings.

A moment passes before I realize that they are not creatures either. They are some sort of gliders. A person hangs below each set of the feathered wings, which flap and move with mechanical precision in a sky washed out by the morning sun.

The archers nock their arrows and aim at the flock.

The gliders draw in their wings and dive toward the deck, covering the distance in a few heartbeats. Most of the arrows fly uselessly past the attack force and fall like black rain from the sky. The archers aimed and released the volley too late.

The forward catapult releases a torrent of small rocks at the lead glider. It is a scatter-shot approach that proves effective. There are so many missiles that it is impossible to dodge them all.

But at the moment the stones strike, the other four let loose with fireballs. Spheres of crackling flame spring from their hands, glowing faintly at first and then with increasing brightness. The balls of fire shoot from their hands like bullets from a gun and fly toward the ship, exploding. Pieces bounce off the hull and fall to the ground, throwing hissing, burning globs of magic-fueled fire in all directions, setting everything they touch aflame.

Want to learn more about The Revelation Chronicles? Click HERE for updates on this and the other series by Chris. Watch the video on YouTube.

4eee6-chris2bpavesic2bauthor2bphotoChris Pavesic is a fantasy author who lives in the Midwestern United States and loves Kona coffee, steampunk, fairy tales, and all types of speculative fiction. Between writing projects, Chris can most often be found reading, gaming, gardening, working on an endless list of DIY household projects, or hanging out with friends.

Learn more about Chris on her website and blog.

Stay connected on FacebookTwitter, and her Amazon Author Page.

 

 

 

Thank you for reading! The time we spend together means infinitely more because we shared it!

 

Gina

 

 

 

 

 

Revved Up Grilled Ham & Cheese – a Recipe From Guest Blogger Sloane Taylor

Today we (that’s me and you) welcome talented cook and author Sloane Taylor. She made crunchy bread with gooey cheese inside. It looks delicious! Thank you, Sloane!

 

Revved Up Grilled Han & Cheese

 

This recipe makes one delicious sandwich that works great for lunch or dinner. Add a bowl of soup or crispy salad and a nice cold beer for a complete meal.

2 slices Italian bread

4 slices ham, cut thin

2 slices mozzarella cheese, cut thin

2 slices tomato, cut thin

Garlic powder NOT garlic salt

⅛ tsp. ground thyme

2 tbsp. butter or so

Preheat a heavy 8 – 10 inch skillet or griddle over medium-high heat.

Spread the butter on the inside of each slice of bread. Sprinkle on a little garlic powder. Grill bread buttered side down until lightly browned. Remove bread to cutting board.

Reduce heat to medium.

Lay one slice of cheese on toasted side of bread, then sprinkle on thyme. Add ham and tomato. Top with another slice of cheese. Cover with the second slice of bread, butter the outside, and sprinkle on a little garlic powder.

Place the buttered side of the sandwich in the pan and fry until the bottom slice is browned to your taste. While that cooks, butter the outside of the top slice and sprinkle on a little garlic powder.

Flip the sandwich and fry until it reaches the color your like. Cover the pan so the cheese melts thoroughly.

Enjoy!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday.  The recipes are user friendly, meaning easy.

Taylor currently has seven romance novellas released by Toque & Dagger Publishing. Her first solo venture into non-fiction is a Couples Cookbook with eighty of her favorite recipes, DATE NIGHT DINNERS, Meals to Make Together for a Romantic Evening.

 

Excerpts from her books and free reads can be found on her website, blog, and her Amazon Author Page.

Connect with Taylor on Facebook and Twitter.

 

Thank you for the time we spend together! It means so much more when we share it!

Gina

Newsletter Signup