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Tuscan Bean and Spinach Soup with Homemade Sourdough Croutons

The homemade croutons are a must. They take this soup to the next level of comfy, cozy goodness. The creaminess is easily done by pureeing part of the beans with broth. The lemon adds just a hint of zip to keep the soup from being boring. This recipe makes 4-6 servings. Oh, and it only takes 30 minutes to make. Here is another quick and tasty meal in 30 minutes flat to your table.

  • 2 15 oz cans cannnelini white beans, rinsed, drained, divided
  • 3 c vegetable broth, divided, 1c/2c
  • 1 tsp all-purpose seasoning
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1/8 tsp crushed red pepper flakes
  • 8 oz baby spinach, chopped
  • 1 large tomato, seeded, chopped
  • 1/2 lemon, zested, juiced
  • Homemade Sourdough Croutons – GF/V

In a food processor or blender, blend together 1 can of cannelini beans and 1 c of vegetable broth until smooth and creamy. Set aside.

In a large dutch oven, saute onions with all-purpose seasoning and vegetable broth as needed, until soft.

Add garlic, red pepper flakes. Stir. Add spinach and stir. Cook until spinach is wilted.

Add remaining beans and broth along with the tomato and lemon.

Stir thoroughly. Bring soup to a simmer and cook for 20 minutes, until heated through.

Serve with homemade croutons. Eat. Enjoy.

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Kung Pao Peanut Veggie Kabobs

I had some Kung Pao Sauce and some Peanut Sauce leftover so I combined them and made an incredible sauce to marinade the veggie kabobs. I served them with some brown basmati rice.

  • Kung Pao Sauce (about 2/3 c)
  • Peanut Sauce (about 2/3 c)
  • Vegetable Stock – to dilute sauce (about 1/2 c)
  • 1 medium zucchini, sliced 1/2 inch coins
  • 1 medium yellow squash, sliced 1/2 inch coins
  • 16 oz Cremini mushrooms
  • 1 package extra firm tofu, cut into 1 1/2 inch cubes

Combine all of the ingredients into a gallon size ziplock bag. Add enough Vegetable Stock to dilute the combined Kung Pao and Peanut Sauce to coat the veggies and tofu.

Let veggies marinade for about 1 hour; turning bag over periodically to coat the veggies.

Thread veggies onto skewers. Grill until the veggies are tender.

Serve. Eat. Enjoy.

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Creamy Tomato-Basil Soup

My Creamy Tomato-Basil Soup is the perfect accompaniment to vegan grilled cheese. Especially, on a rainy day like today. It takes under 30 minutes from prep to serving.

  • 1 1/2 c onions, diced
  • 1 tsp All-Purpose Seasoning
  • 1 c Vegetable Stock
  • 2 14.5 oz diced tomatoes, canned
  • 1 15 oz. cannellini beans, drained, rinsed
  • 1/2 c basil, chopped, reserve some for garnishing

Over medium-low heat sauté the onions and All-Purpose Seasoning until the onions are softened and translucent.

Add the Vegetable Stock, diced tomatoes and cannellini beans to the onions.  Raise heat to medium-high and bring to a boil; cook about 5 minutes. Stir in basil.

Transfer soup to a high-speed blender. Blend until smooth. Taste for seasoning and adjust as needed. Pour into bowl and garnish with basil.

Serve. Eat. Enjoy.

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Taquito Casserole

I came up with this Easy Refried Bean Casserole when I was looking through my pantry to see what I could make for dinner. At first I was going to make taquitos, but the corn tortillas kept falling apart. It was just not going to work. That is when I came up with this casserole. It is basically refried bean taquitos in a casserole form. It  can be ready in about 30 minutes, is easy to assemble and requires very few ingredients. It turned out to be a winner.

Preheat oven to 350 degrees.

Layer tortillas into an 8 inch pie plate. Spread a layer of the Shortcut Refried Beans on top of the tortillas. Sprinkle half the corn on top of the beans. Sprinkle some Smokey Southwestern Seasoning on top of the corn. Repeat 1-3 more times It just depends on how deep is your pie plate.

Bake until it is hot, about 20-25 minutes.

You can use a number of different toppings: Guacamole, your favorite salsa, or my Creamy Cilantro Sauce/Dressing.

Serve with a salad or your favorite green vegetable.

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Note: Make sure you get Non-GMO corn products.

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Slow Cooker Chana Masala

Since we have been on lockdown we have not been able to go to our favorite Indian food restaurant. I decided to try my hand at making some at home. The slow cooker made it easy to let it cook itself.

  • 2 c onions, diced
  • 1 tbsp garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 1/2 c tomatoes, chopped
  • 2 3/4 c , divided, + more sautéing vegetable stock/broth
  • 1 tbsp curry powder
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 3/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 2 c russet potato, diced, 1/2 – inch
  • 1 c chickpeas (measured dried then soaked overnight)
  • 1 tbsp lemon juice

In a large skillet sauté onions, garlic and ginger with 1/4 c of vegetable stock/broth. Sauté until the onions are golden.

Add tomatoes, curry, coriander, cumin, turmeric, and cayenne pepper to the onion mixture. Sauté until the tomatoes are tender. Transfer to a slow cooker.

Add the potatoes, chickpeas and 2 1/2 c of vegetable stock/broth.

Cover slow cooker and cook on high heat for 5 hours, until the stew has thickened and the chickpeas are tender.

Stir in lemon juice. Serve over your favorite whole grain.

Serve. Eat. Enjoy.

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Kung Pao Brussels Sprouts with Tofu

I have been wanting to make Kung Pao Brussels Sprouts since I had them in a restaurant. My version does not require any special equipment, like a wok.

  • 1 lb brussels sprouts, cleaned, trimmed, halved
  • 1 lb firm tofu, pressed, cut into cubes
  • Kung Pao Sauce

Preheat oven to 400 degrees.

Spread out brussels sprouts and tofu evenly onto a baking sheet pan. Roast sprouts and tofu in the oven until the sprouts are crispy and tofu is golden. About 20-30 minutes.

Pour Kung Pao Sauce over the brussels sprouts and tofu. Stir to completely coat the sprouts and tofu. Serve over rice or noodles.

Serve. Eat. Enjoy.

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Vegetable Panang Curry

This Vegetable Panang Curry is better than take-out. Easy to make and so flavorful and delicious.

Jasmine Rice:

Combine ingredients into a large pot. Bring rice to a bowl and then reduce heat to a simmer. Cover pot with lid and cook rice until liquid is absorbed. Set aside. Fluff rice with fork just before serving.

Panang Curry Sauce:

  • 1 lime, zest, juice
  • 1 tbsp garlic clove, minced
  • 1 1/2 tsp ginger, fresh, minced
  • 1 tbsp red curry paste
  • 2 tbsp peanut butter
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 can coconut milk
  • 2 tbsp maple sugar or maple syrup
  • 2 tbsp coconut aminos

Combine ingredients into a medium pot over medium heat . Stir the ingredients until completely combined.

Vegetables:

  • 20 oz. sugar snap pea stir-fry, frozen
  • 6oz. edamame

Add the sugar snap pea stir-fry mix to the Panang Curry Sauce. Cook the vegetable mix until they are tender.

Microwave or steam the edamame until warmed through. Set aside.

Assemble:

Fill half to a third of the bowl with the jasmine rice. Fill half to a third of the bowl with the Vegetable Panang Curry. Then add the edamame.

Garnish:

  • 2 basil leaves, sliced

Sprinkle sliced basil leaves over the entire bowl.

Serve. Eat. Enjoy.

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Orzo with Chickpeas and Veggies

Orzo is probably my husband’s favorite pasta. I finally found some gluten-free orzo. Now, I can make us both orzo.

  • GF Orzo
  • 12 oz multicolored cherry tomatoes, quartered
  • 1 1/2 c chickpeas
  • 2 c fresh spinach, chopped
  • All-Purpose Seasoning
  • 1 tsp lemon zest
  • 1/2 – 3/4 c pasta water
  • nutritional yeast

Prepare orzo according to package directions. Drain the orzo, reserving some of the pasta water.

In a large skillet add: tomatoes, chickpeas, spinach. Generously sprinkle the All-Purpose Seasoningonto the chickpeas and veggies in the skillet. Cook the chickpea mixture over medium heat.

Combine the orzo and the chickpea mixture along with some of the pasta water. Stir in the lemon zest and some nutritional yeast to taste. Taste for seasoning. Add more All-Purpose seasoning as needed.

Serve. Eat. Enjoy.

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National Meatball Day – Lentil Meatballs

In honor of National Meatball Day I thought I would repost my Lentil Meatball recipe. It is a recipe that all types of eaters really like – from Omnivore to WFPB/Vegan. I hope you enjoy them as much as we do.

This is one of those combine everything together type of recipes. One of my favorite kinds.

First Blend:

  • 1/2 c onion, chopped
  • 8 oz. portobello mushrooms
  • 1 tbsp All-Purpose Seasoning
  • 1/2 c walnuts
  • 1/2 c nutritional yeast

Combine onions, mushrooms, All-Purpose Seasoning, walnuts and nutritional yeast into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, tomato paste, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into golf ball size balls. This recipe makes about 24 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 15 minutes. Turn lentil balls over and bake for an additional 10 minutes.

Serve with pasta and a favorite sauce, or in your favorite grain bowl.

Serve. Eat. Enjoy.

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Butternut Falafels

I had two cans of chickpeas leftover from the aquafaba I had used to make brownies. So I came up with this recipe for falafels. They turned out great. I topped them with my Cilantro-Garlic Sauce – Delicious.

  • 1 1/2 c chickpeas
  • 1/3 c butternut squash. cubed
  • 1/2 c onion, diced
  • 2 tbsp sesame seeds
  • 1 1/2 tsp cumin
  • 1/4 tsp Himalayan salt
  • 1/8 tsp black pepper
  • 1/8 tsp coriander
  • 4 tbsp oat flour

Note: You can use the canned variety of chickpeas, however, make sure they are rinsed and drained.

Note: Oat flour can be made by grinding rolled oats into a spice grinder or food processor.

Combine all the ingredients into the food processor and process until it is thoroughly combined and resembles a crumbly dough.

Transfer to a bowl and cover. Refrigerate the dough for 1-2 hours. The refrigeration helps the dough to firm up and the falafels hold together better.

Form dough into 12 little patties. Cook the falafels over medium heat in a non-stick skillet. Make sure the skillet is hot before you put the falafels in the pan. Cook each side until a deep golden color.

You can also bake the falafels in the oven at 350 degrees for about 25 minutes. Turn the falafels over about half way through the baking process.

Serve. Eat. Enjoy.

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