Some of the best things in life come in bowls. Ice cream, cereal, pudding, all good things indeed. But wholesome meals can come in bowls, too.
Like pesto pasta:
Sure, you don’t have to eat pasta in a bowl… but I think it’s tastes better this way. 
This pasta is whole wheat penne from, where else, Trader Joe’s. It’s coated with my tofu ricotta with 1 1/2 cups of basil blended in and just enough water to get it to the right consistency. With some toasted pine nuts on top for crunch, muy bueno. Pesto is besto!
In Minnesota, wild rice rules the winter months. And if you’ve ever lived in Minnesota, you’ve probably heard of Byerly’s famous Wild Rice Soup. Byerly’s is the ritzy grocery store in in the Minneapolis/St. Paul area. Our wedding cake was actually from there, but that was in our pregan (pre-vegan) days, so if you happen upon Byerly’s you won’t find it abound with vegan treats. Quite the opposite, actually. Anyhow, their Wild Rice Soup is renowned and was a personal vice when we lived in Minnesota so using my trusty Byerly’s cookbook, I made my own vegan adaptation to relive those glory days in a cruelty-free way.
Wild Rice Soup
Byerly’s Veg-Adapted Wild Rice Soup
5 tbsp. margarine
1/2 small onion, minced
1/3 cup flour
6-7 cups veggie stock
2 cups cooked wild rice
1/2 teas. salt
1 cup soy creamer or other milk
2 medium carrots, finely shredded
2 tbsp white wine (optional)
1 cup vegan ham, cubed (optional)
sliced almonds for garnish
In a stockpot on medium low heat, melt margarine and sautee onions until translucent. Whisk in flour to make a paste and then whisk in 1 cup of the veggie stock to incorporate. Add the rest of the veggie stock and increase heat to medium-high, stirring constantly until it comes to a boil. Lower to medium low and add wild rice and salt. Let simmer for 10 minutes. Add creamer, carrots, and white wine and simmer for 5 minutes. Add vegan ham, if using, and let soup simmer for 3 more minutes. Serve soup with almonds on top for a garnish.
Makes about 6-8 servings, depending on size.
After refrigerating, like other hearty soups, this soup can become very thick and stew-like, so you may need to add some water to thin it out. Or you can do what Jim did and spoon it onto a slice of bread and declare that you are eating an all inclusive soup-sandwich.
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That soup looks delicious!
A perfect end of winter soup! Thanks for the yum-o recipe
aaaah pesto and pasta is the best. BEST.
Just today I wanted wild rice soup. Thanks for the recipe.
That rice soup is PERFECT!
Beautiful bowls of goodness!
Mmmm pesto is one of my favourites!
And your soup looks wonderful! I love meals in bowls 😀
Yay pesto! I am sad to say that I have never actually had any kind of pesto. But we are putting in a basil crop this year in the garden and I am determined to try it! And want to try this soup as well. Awesome!
Never had pesto! Bestill my heart! Yes, you will have to try it with your basil crop and then you’ll be addicted like the rest of us.
What a beautifully creamy looking pesto. Its one of my favorite ways to eat pasta.
OMG–I used to *love* Byerly’s wild rice soup in my pregan days too! SO good! I used to get so excited every time I got the chance to have it…yum. I am excited to try your recipe now!
Courtney
This soup looks very appealing and I’ve got some leftover homemade seitan in the fridge that could stand in for the ham. Maybe I’ll try this tonight. It looks perfect for a freezing Wisconsin evening.
Your soup sounds so delicious! I ususally keep a box of wild rice in the pantry, but never seem to remember to use it. And I love your green green pesto pasta!
The wild rice soup looks so inviting and rich! Plus, I think a bowl is my absolute favorite vessel to eat out of!
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