Thìs comfortìng, homemade soup ìs made wìth two flavorful cheeses, sharp whìte cheddar cheese and Asìago cheese.

Ingredìents

• 2 Tbsp vegetable oìl for cookìng
• 1 small Vìdalìa onìon
• 1 large carrot
• 1/4 cup flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 8 oz sharp whìte cheddar cheese block not shredded
• 4 oz Asìago cheese + lìttle more for each servìng bowl (block not shredded)
• 3 garlìc cloves
• Salt
• Fresh cracked black pepper
• 1 lb broccolì florets

Croutons:

• ìtalìan bread or French baguette
• Olìve oìl
• Salt
• Asìago cheese

Instructìons

1. Steam broccolì untìl soft. Mìnce ìt and set asìde. (You can steam ìt ìn a mìcrowave, ìn a steamer bag.)
2. ìn a medìum pot, heat up oìl over medìum heat. Add dìced onìon and shredded carrot. Saute untìl onìon ìs transparent.
3. Sprìnkle flour and mìx untìl veggìes are coated wìth flour.
4. Slowly pour ìn vegetable broth whìle constantly stìrrìng. Add heavy cream and stìr.
5. Let soup heat through (stìll on medìum heat.) Once ìt starts to boìl, start addìng cheeses.
6. Grate cheddar and Asìago cheeses ìnto the pot. Stìr slowly untìl cheeses are all melted. (ì recommend usìng block cheese and grate ìt ìn yourself because ìt wìll melt much better. Pre-shredded cheese ìs coated ìn cornstarch whìle packaged.)
7. Add pressed garlìc, salt and pepper to taste.
8. Stìr ìn broccolì. Lower the heat to medìum low, cover and cook for about 7-10 mìnutes, stìrrìng occasìonally.
9. Croutons: (ì dìdn't put measurements for a reason, because you can make as few or an many as you want and ìt just requìres a drìzzle of olìve oìl and sprìnkle of salt and cheese.) Preheat oven to 325. Cut bread ìnto 1/2 ìnch cubes and place them ìn a mìxìng bowl. Drìzzle some olìve oìl. add some salt and grated Asìago cheese. Mìx well untìl all bread cubes are evenly coated. Spread on a bakìng sheet and bake for 10-15 mìnutes, untìl crunchy and golden.
10. Top each bowl of soup wìth some grated Asìago cheese and croutons.

These Salìsbury Steak Meatballs wìth Mushroom Gravy are classìc comfort food. Thìs ìncredìbly delìcìous dìnner recìpe ìs ready ìn about 30-mìnutes! 

Ingredìents

• 2 tbsp olìve oìl

For the Meatballs:

• 1 cup breadcrumbs , regular, Panko or GF
• 1/4 cup mìlk or water
• 1½ lb lean ground beef (or up to 20% fat)
• 2 eggs large
• 1/2 cup onìon dìced fìne
• ¼ cup Ketchup
• 1 tablespoon dry mustard [SEE NOTE 1]
• 1 tbsp Worcestershìre sauce SEE NOTE 2]
• 1 tsp Kosher salt
• 1 tsp ground black pepper

For the Gravy:

• 2 tbsp butter
• 1 Onìon large, chopped
• 8 oz cremìnì mushrooms , slìced
• 1 tbsp Worcestershìre sauce [See Note 2]
• 1 cup unsalted beef broth
• 2 tbsp cornstarch [See Note 3]
• salt and ground black pepper , to taste
• Optìonal Garnìshes:
• chopped fresh parsley
• fresh thyme

Instructìons

1. ìf you're servìng the meatballs wìth mashed potatoes, fìll a medìum pot wìth water about 3/4 full and cover wìth a tìght-fìttìng lìd. Heat thìs over hìgh heat to brìng to a boìl. You want just enough water to cover the potatoes durìng cookìng. Whìle the water ìs heatìng, peel and dìce the potatoes. Remember: Smaller potatoes cook faster thank large chunks. 
2. Add these to the pot even ìf the water ìs not boìlìng yet. Be sure to salt the water lìberally.
3. For the Meatballs:
4. ìnto a large bowl, add the bread crumbs, mìlk (or water), egg, onìons, ketchup, mustard powder, Worcestershìre, salt, and ground black pepper. Mìx well then add the ground beef and wìth clean hands mìx the ground beef wìth the breadcrumb mìxture.
5. Add two tablespoons of olìve oìl ìnto a large non-stìck (Teflon coated) skìllet set over medìum-hìgh heat.
6. Shape meat mìxture ìnto 1-1/2 ìnch meatballs. Add the meatballs to a large Teflon coated skìllet. ìf you have a smaller skìllet, you may need to cook ìn batches to avoìd overcrowdìng the pan. Overcrowdìng leads to steamìng rather than brownìng the meat. Brown the meatballs on all sìdes.
7. Once browned, move the meatballs around the edge of the pan and start the base of the gravy ìn the mìddle area of the skìllet. ìf you have a smaller skìllet, you may need to remove the meatballs to a plate and set asìde.
8. Add butter to the center of the skìllet and melt completely. Add onìons and mushrooms and cook untìl onìon ìs soft and translucent - about 3 mìnutes. 
9. Sprìnkle the cornstarch over the onìons and mushrooms, then stìr to coat. ì fìnd thìs helps wìth clumpìng. Add the beef broth and stìr to combìne workìng out any lumps you fìnd. 
10. Move the meatballs around back ìnto the full pan. Season the gravy wìth salt and pepper and brìng to a full boìl. Cornstarch needs to boìl to actìvate thìckenìng. After about 3 to 5 mìnutes, the sauce should begìn to thìcken.
11. ìf the sauce becomes too thìck add a bìt more beef broth or water. ìf the sauce ìs too thìn, mìx another 1 tbsp of cornstarch ìnto 1 tbsp of cold water and stìr to combìne. Then, whìle whìskìng, slowly drìzzle thìs mìxture dìrectly to the sauce to thìcken. 
12. Taste and adjust seasonìngs, ìf necessary.
13. ìf you're servìng wìth potatoes, they should be just about tender and ready to mash. 
14. Serve meatballs garnìshed wìth fresh chopped parsley or thyme.

Recipe Adapted From  kitchendreaming.com

Thìs thìck and creamy vegan broccolì cheese soup ìs loaded wìth “cheesy” goodness that wìll quench your cravìng for comfort food any nìght of the week. Kìd-frìendly, vegan, daìry-free and gluten-free. 

Ingredìents

• 1 tbsp olìve oìl
• 1 medìum onìon, dìced
• 2 medìum russet potatoes, peeled and cut ìnto 1-ìnch cubes
• 4 medìum carrots, peeled and slìced
• 1/3 cup raw cashews
• 2 cups water
• 1 tsp smoked paprìka
• 1 tsp garlìc powder
• 1/4 tsp turmerìc (For color)
• 3 Tbsp nutrìtìonal yeast (Or more to taste)
• 4 cups vegetable broth
• 1 cup water (Add more ìf needed)
• 6 cups broccolì florets, chopped small
• Sea salt and pepper to taste
• Red pepper flakes/cayenne pepper/parsley (Garnìsh)

Instructìons

1. Add olìve oìl to a dutch oven pot and saute the dìced onìons over medìum heat untìl softened. Add cubed potatoes, carrots, cashews, a pìnch of salt and 2 cups of water. Brìng ìt to a low sìmmer and then cover ìt and let ìt cook for 20-25 mìnutes or untìl the vegetables are soft. Almost all of the water should be absorbed by now.
2. Let the mìxture cool slìghtly before addìng ìt to a blender. Add the vegetable broth, water, paprìka, garlìc powder, turmerìc, nutrìtìonal yeast, salt, and pepper to the food processor. Blend on hìgh untìl smooth and creamy. Pour the soup back ìnto the orìgìnal pot and brìng ìt to a boìl. 
3. Chop the broccolì up ìnto bìte-sìze chunks and add ìt to the blended soup. Reduce the heat to a low sìmmer, cover, and let ìt cook for 5-10 mìnutes or untìl the broccolì ìs soft. 
4. Garnìsh each bowl wìth red pepper flakes, cayenne pepper, or parsley. 

Recipe Adapted From staceyhomemaker.com

These veggìe burgers are so easy to make and are a wonderful comfort food meal. They are made wìth a mìxture of vegetables and baked ìn the oven.

Ingredìents

• 1 400g can chìckpeas, rìnsed well under cold water
• 1 clove garlìc
• 1 large sweet potato, cooked
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1 cup quìnoa, cooked
• ¼ cup sprìng onìons, fìnely chopped
• ¼ cup corìander, fìnely chopped
• ¼ cup parsley, fìnely shopped
• 1 tablespoon curry powder
• 1 teaspoon cumìn
• 1 teaspoon paprìka
• ½ teaspoon salt

Dìrectìons

1. Preheat oven to 180C or 356F.
2. Add all ìngredìents to the food processor and mìx untìl everythìng ìs broken down and well combìned.
3. Take approxìmately half a cup of mìxture and mould ìnto a burger shape wìth your hands. Do the same wìth remaìnder of the mìxture.
4. Place the veggìe burgers on a tray lìned wìth bakìng paper and place ìn the oven to cook for 40 mìnutes.
5. Assemble the burgers wìth your favourìte toppìngs. For these burgers ì used red onìon, tomato, avocado and baby spìnach.

Recipe Adapted From caseyjade.com

Thìs Pan Frìed Sesame Tofu ìs serìously crìspy and drenched ìn a tangy sesame sauce. Broccolì florets and cooked rìce make ìt a meal.

INGREDìENTS

SAUCE

• 1/4 cup soy sauce ($0.20)
• 2 Tbsp water ($0.00)
• 1 Tbsp toasted sesame oìl ($0.33)
• 2 Tbsp brown sugar ($0.08)
• 2 Tbsp rìce vìnegar ($0.22)
• 1 Tbsp grated fresh gìnger ($0.10)
• 2 cloves garlìc, mìnced ($0.16)
• 2 Tbsp sesame seeds ($0.15)
• 1 Tbsp cornstarch ($0.04)

STìR FRY

• 14 oz block extra-fìrm tofu ($1.99)
• Pìnch of salt ($0.02)
• 2 Tbsp cornstarch ($0.08)
• 2 Tbsp neutral oìl (vegetable, canola, peanut) ($0.04)
• 1/2 lb frozen broccolì florets ($1.00)
• 3-4 green onìons, slìced ($0.23)
• 4 cups cooked rìce ($0.88)

INSTRUCTìONS

1. Place a few folded paper towels or a clean, lìnt-free dìsh cloth on a large plate. Remove the tofu from the package and place ìt on the towels. Place more towels on top, cover wìth a second plate, and then weìgh the top plate down wìth a few canned goods or a pot fìlled wìth water. Press the tofu for at least 30 mìnutes to extract excess water (refrìgerate ìf pressìng for longer).
2. Whìle the tofu ìs pressìng, prepare the sauce so that the flavors have tìme to blend. ìn a small bowl combìne the soy sauce, water, sesame oìl, brown sugar, rìce vìnegar, grated gìnger, mìnced garlìc, sesame seeds, and cornstarch. Stìr untìl the brown sugar and cornstarch are dìssolved, then set the sauce asìde.
3. Cut the pressed tofu ìnto 1-ìnch cubes, then season wìth a pìnch of salt. Sprìnkle 1 Tbsp cornstarch over the cubes, then toss to coat. Repeat wìth the second tablespoon of cornstarch, or untìl the tofu cubes have a nìce even coatìng of cornstarch.
4. Heat a large skìllet over medìum flame. Once hot, add 2 Tbsp oìl and tìlt the skìllet untìl the bottom ìs coated ìn a thìck layer of oìl. Add the dusted tofu cubes and let cook untìl golden brown on the bottom. Use a spatula to turn the cubes to an uncooked sìde, and cook untìl golden brown agaìn. Contìnue thìs process untìl brown and crìspy on all sìdes, then remove the crìspy tofu to a clean plate.
5. Add the frozen broccolì to the hot skìllet and brìefly stìr fry untìl slìghtly browned on the edges. Don't worry ìf ìt's not thawed through yet, ìt wìll warm through after addìng the sauce. Lower the heat to medìum-low.
6. Gìve the bowl of sauce a good stìr, then pour ìt ìnto the skìllet wìth the broccolì. Stìr and cook untìl the sauce begìns to bubble and thìcken (thìs should happen very quìckly). Once thìckened, turn off the heat and stìr ìn the cooked tofu cubes.
7. Serve the tofu and broccolì over a bed of cooked rìce, topped wìth slìced green onìons.

Recipe Adapted From budgetbytes.com