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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
I like potato leek soup, but I think you can sub them for pretty much any recipe calling for onion
I just found this recipe for braised leeks and celery. I've done braised celery before and it is GOOD, so I imagine leeks would do wonderfully like this. Haven't done this exact recipe before tho
Thanks!
Inb4 "Farfetched cosplay"
Leekspin cosplay
On it
Onion rings, but with leeks
It's good
Will investigate, thanks!
Leek infused oil rules super hard. It makes a nice soup with potatoes, use em instead of onion in stuff. Carry one around and be Farfetch'd. I bet it would also make for a good addition to pesto
You should put a bucket underneath them and plug them.
It is raining really hard here now 
Cut em up and keep them in a Tupperware they can be subbed for onions, chives etc.
You can also braise them in butter and white wine, let me see if I can find the recipe
Quiche (vegan or otherwise) or plain old roasted leeks is heavenly.
Make leek oil!
try the world of wargaming forums
I reckon you can do bubble and squeak but sub out cabbage for leeks
Thanks!
Do you like stuffing? It's cheap and easy food if you have bread you need to get rid of. It can be made vegan and it freezes well.
https://www.loveandlemons.com/stuffing-recipe/
Seriously, a loaf of sourdough and herbs and you'll be set.
Oh shit great call!
I'm no veggie expert but I'm pretty sure a green onion is not a leek.
Sell them to people from Quebec at a premium.
Vichyssoise is great in summer.
Got it!
I had this for the first time today and concur. Seems pretty easy to make, too.
Soup. Leeks along with celery leaves add such a nice flavour to both vegetable and meat based soups or broths.
Oh I see someone in the comments has already suggested the leek and celery combination lol.
Roasted butternut squash soup is pretty good. Chop the squash up into chunks, coat in oil and roast it in the oven until it gets some browning. Sautee a ton of leeks, some garlic, some ginger, and some onion or shallot in a pot. Put the squash in and add some stock until just barely covered. Throw in some herbs and a bay leaf. Once the squash is starting to fall apart, remove the bay leaf and blend the soup(an immersion blender makes it easier, but you can do it in a regular blender in batches). Strain it if you want really silk smooth soup, but it's not necessary.
Add some sweetness if desired, I like to add a little maple syrup. Serving it with some browned butter is also a nice touch, but also necessary.