Since I've been in a mostgawdawful fludepressiongriefpoverty funk for most of this month I really had a hard time getting the news that Translator died to sink in. I read the words but it could not compute. They had no meaning.
Blue Oregon posted a recipe post yesterday and it happened again. A complete blank but this time with the clear twinge of grief.
So my recipe is actually something that is interesting in how I got the food.
I'm on a fixed income and was down to my last dollar. The other night the train ticket machine spit out six bucks. Trimet still owes me another fourteen so I'm not too impressed. The next day I planned to go to the farmers market to augment my diet since six bucks will at least get me greens.
I get down there and find our very own Oregon Gal with her selection of goat cheeses. And she was wonderful enough to give me some cheese so I could barter it for veggies this week. So I got potatoes, onions, squash, and spinach.
Since I love golden potatoes I got half of my potatoes as that. I was having lactose issues after my surgery so I had bought a bunch of vegan dairy replacements that really to me have a hard time standing on their own. So they sat in my fridge. Until yesterday.
I took a box of almond milk and set it on the stove in a pot on low to warm up. I thinly sliced and then chopped the onion and placed it in a large bowl. I also sliced the potatoes, about ten small, into thin slices and added them to the onion. I sprinkled rosemary over the veggies and added about a tablespoon of olive oil. I tossed them to coat and then spread on a cookie sheet to roast at 425 degrees. Brown the veggies in the oven and then scrape them into the soup pot. Add vegan sour cream and cheddar cheese as well as one teaspoon soy sauce and one teaspoon bullion. Cook on medium until boiling and then serve.