Posted on Leave a comment

Vegan Sausage and Lentil Soup

We had went to Carrabbas one night for dinner recently. My husband had ordered the Sausage and Lentil Soup. I looked at it and then tasted it to figure out the flavor profile. I knew right then and there I could make this vegan and make it taste just as good , if not better.

  • 1 pkg of Beyond Sausage
  • 1 lg onion, diced
  • 1 celery stalk, diced
  • 2 carrots, large, diced
  • 8 c vegetable broth
  • 28 oz can, tomatoes, diced
  • 1 tbsp garlic, minced
  • 16 oz. dry lentils
  • 2 bay leaves
  • basil, to taste
  • oregano, to taste
  • parsley, to taste
  • thyme, to taste
  • red pepper flakes, taste
  • 1/4 c nutritional yeast

Cut the sausage into coin size pieces. Sauté over medium heat in a large dutch oven. Add the onions, celery and carrots. Cook until the onions are softened and translucent. Add the remaining ingredients (except the nutritional yeast) and simmer on low until the lentil are tender, about 1 hour.

When the lentils are tender scoop out about 1c to 1 1/2 c of the soup. Blitz soup in a high speed blender. Return blended soup to the pot. Add nutritional yeast. Stir soup well, then serve.

Posted on 1 Comment

Smokey Southwestern Vegetable Soup – Slow Cooker

I have been thinking about changing up my Slow Cooker Vegetable Soup. For a change up I decided to make a Southwestern flavor profile adding some black beans I had made earlier the day before. The flavor was delicious. I have to admit I made it a little too spicy. I have adjusted the seasoning level for this recipe to take care of the heat level. This soup is easy to make and perfect for these colder days.

  • 1 c onion, diced
  • 1 c carrots, diced
  • 1 c red, yellow and orange peppers, diced
  • 12 oz. corn kernels, frozen
  • 1 1/2 c black beans
  • 10 oz. diced tomatoes with green chilis (Rotel)
  • 16 oz. salsa (We like Newman’s Own Peach Salsa)
  • 32 oz. Vegetable broth
  • 2-3 tbsp Smokey Southwestern Seasoning
  • 1 tbsp garlic, minced
  • Vegan shredded cheese, garnish (optional)
  • Cashew Sour Cream, garnish (optional)

Add all the ingredients to the slow cooker, with the exception of the garnish items (vegan shredded cheese and cashew sour cream). Cook soup on high for 5 hours.

You can cook on low if you are going to be away for more than 5 hours.

Slow Cooker Smokey Southwestern Vegetable Soup

Posted on Leave a comment

White Jackfruit Chili

I have been wanting to make a white chili for some time. Usually a white chili uses chicken, instead of chicken I used roasted jackfruit. It turned out perfect.

  • 5 cups vegetable broth + more for sautéing
  • 10 oz. cauliflower rice, frozen, thawed
  • 1 sweet onion, diced
  • 2 tsp garlic, minced
  • 1 can (4 oz.) green chilis, drained
  • 1 can jackfruit, brined, drained, rinsed, roasted
  • 1 tsp oregano, dried
  • 1/2 tsp ground cumin
  • salt and pepper to taste
  • 1 can corn kernels, drained
  • 1 can cannellini beans, rinsed, drained
  • 1/2 c cashew sour cream
  • 2 limes – 1 lime zested and juiced, 1 lime for garnish
  • 1 avocado, sliced, garnish
  • 2 tbsp cilantro, chopped, garnish

In a microwave safe bowl, add the cauliflower rice. Microwave for 4 minutes. Set aside.

In a large Dutch oven sauté the onion, garlic, green chilis, roasted jackfruit, oregano and the salt and pepper. Sauté over medium heat until the onions are translucent.

Using a high speed blender, blend together the cauliflower rice and the vegetable broth. Blend until smooth. I used the smoothie button on my blender, which only takes 50 seconds.

Pour cauliflower mixture into the Dutch oven. Add the corn and the cannellini beans.

Increase heat to medium-high bringing the chili to a simmer. Simmer for 10-15 minutes to thicken the chili.

Turn off heat and add the cashew sour cream and the zest and juice of 1 lime.

Ladle into bowl. Garnish with avocado, cilantro and a lime wedge.

White Jackfruit Chili

Posted on Leave a comment

Jackfruit Corn Chowder

Recently I brought you a recipe for Corn Chowder. We enjoyed it so much I decided to make it again, but with a little twist. I added Roasted Jackfruit to the recipe. It had the same great flavors, just a little heartier.

  • 12 oz corn kernels, frozen, divided
  • 12 oz cauliflower rice, frozen
  • 1 1/2 c plant milk (I used refrigerated coconut milk)
  • 1/2 c sweet onion, chopped
  • 1 c vegetable broth + more for sautéing the onion
  • 2 tsp garlic, minced
  • 1 tsp onion powder
  • 1 can of jackfruit, rinsed, drained, roasted (Roasted Jackfruit)
  • salt and pepper to taste
  • Italian Parsley, fresh, chopped, garnish

Place 1 c of the corn and the cauliflower rice in a large microwave safe bowl. Microwave for 4 minutes. Transfer corn and cauliflower mixture into a high-speed blender. Add the plant milk to the cauliflower-corn mixture and blend until smooth and creamy. (I blended mine on the smoothie button for 50 seconds.) Set aside.

In a large saucepan, sauté the onion until it is has softened and is translucent over medium heat. Add the corn-cauliflower mixture, remaining corn, vegetable broth, garlic, onion powder, and Roasted Jackfruit Turn heat up to medium-high and cook until chowder is hot; stirring occasionally. Season with salt and pepper to taste.

Garnish with parsley.

Posted on Leave a comment

Corn Chowder

To us Floridians it has been chilly, about 15 degrees below our normal temperature for this time of year. I made this corn chowder to battle the chill. It is a tasty and a heart warming soup.

  • 12 oz corn kernels, frozen, divided
  • 12 oz cauliflower rice, frozen
  • 1 1/2 c plant milk, (I used refrigerated coconut milk)
  • 1/2 c sweet onion, chopped
  • 1 c vegetable broth + more for sautéing the onion
  • 2 tsp garlic, minced
  • 1 tsp onion powder
  • salt and pepper to taste
  • Italian parsley, fresh chopped, garnish

Place 1 c of the corn and the cauliflower rice in a large microwave safe bowl. Microwave for 4 minutes. Transfer corn and cauliflower mixture into a high-speed blender. Add the plant milk to the cauliflower-corn mixture and blend until smooth and creamy. (I blended mine on the smoothie button for 50 seconds.) Set aside.

In a large saucepan, sauté the onion until it is has softened and is translucent over medium heat. Add the corn-cauliflower mixture, remaining corn, vegetable broth, garlic, onion powder. Turn heat up to medium-high and cook until chowder is hot; stirring occasionally. Season with salt and pepper to taste.

Garnish with fresh parsley.

Note: To make this a bit more heartier you could add some roasted jackfruit.

Posted on 2 Comments

Slow Cooker Vegetable Soup

This Vegetable soup is easy to make and requires very little hands on time. You can change it up to your taste preferences by adding some cannellini beans, gluten-free orzo or different vegetables. Use whatever you have on hand. For a shortcut you could use prediced vegetables. The recipe is easily doubled and frozen.

  • 5 oz fresh baby spinach
  • 2 medium carrots, peeled, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 1/2 tsp garlic, minced
  • 4 c vegetable broth
  • 28 oz diced tomatoes, canned
  • 2 bay leaves
  • 1 tbsp basil, dried
  • 1 tsp oregano, dried

Place all ingredients in a slow cooker and stir. Cover and cook on high power for 5 hours. Remove bay leaves, stir and serve. Recipe make about 8 cups.

Posted on 1 Comment

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.

DSC_0059 2

 

Posted on 6 Comments

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.

DSC_0058 2

Posted on Leave a comment

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.

DSC_0059 2

Posted on 2 Comments

Pasta Soup with Cannellini and Escarole

I try to make a batch of soup once a week. That way I have something quick to heat up when needed. I made this soup for a client that needs just such a thing.

  • 4 oz. Banza elbow macaroni
  • 3 c vegetable stock
  • 3 c water
  • 3/4 tsp JB’s All-Purpose Blend
  • 4 c escarole, chopped
  • 1 tsp garlic, mince
  • 15.5 oz cannellini beans, canned, rinsed, drained
  • 2 tsp fresh lemon juice

Add macaroni, vegetable stock, water, and JB’s All-Purpose Seasoning to a large dutch oven. Cook macaroni until almost done.

While the macaroni is cooking, wilt the escarole with the garlic in a large skillet over medium heat. This will only take a few minutes. Set aside.

Add the cannellini beans to the broth mixture and heat through. Add the escarole and cook until tender. Remove from heat and stir in lemon juice.

DSC_0054

Serve. Eat. Enjoy.