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Easy Cabbage Soup

Here is an idea for those cabbages that you have harvested from your garden. It is easy and flavorful. You could even throw all the ingredients into a slow cooker/crockpot and let it cook away.

  • 1 onion, small, diced
  • 1 tbsp garlic, minced
  • 2 large carrots, diced
  • 1 head of cabbage, chopped
  • 1 cup canned whole tomatoes, seeded
  • 1/4 tsp chili flakes
  • 1 tbsp All-Purpose Seasoning
  • 7 c Vegetable Stock + more for sautéing
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • Italian (Flat leaf) Parsley, garnish

In a large dutch oven, sauté the onions and carrots over medium heat, until the onions are translucent and softened. Add garlic, chili flakes, and All-Purpose Seasoning and sauté until it is fragrant. Use vegetable stock as needed to sauté veggies.

Add cabbage and sauté with veggie mixture until the cabbage has softened. Add tomatoes, vegetable broth, thyme, bay leaves, apple cider vinegar and Dijon mustard. Bring to a simmer for about 20 minutes. Garnish with parsley.

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Serve. Eat. Enjoy.

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White Bean and Tomato Ragu

This is a simple, yet, flavorful meal. It requires very few ingredients and is made in under 30 minutes. The ragu would be great for meal prep for your lunch during the week, just double the ingredients.

  • vegetable broth for sautéing
  • 3/4  c, onions, chopped
  • 1 tsp All-Purpose Seasoning
  • 2 tsp garlic,minced
  • 1 pinch of crushed red pepper flakes
  • 1 can of diced tomatoes
  • 15 oz. can cannellini beans, rinsed, drained (1 1/2 c)

Add onions and All-Purpose Seasoning to a large skillet. Cook over medium heat, until onions are translucent. Add garlic and continue to sauté until garlic is fragrant.

Add red pepper flakes, tomatoes and cannellini beans. Stir and cook until thoroughly heated.

I served the ragu over polenta medallions. However, you could serve it over rice, pasta or eat it all by itself.

DSC_0048 59Serve. Eat. Enjoy.

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Simple Mushrooms & Greens Caserecce

This is a simple and delicious meal. Made in 30 minutes and in one pot. Caserecce is a “S” shaped pasta. It captures the sauce beautifully.

  • 12 oz Caserecce pasta
  • 1/2 c onion, diced
  • 1 tbsp garlic, minced
  • 4 oz. Gourmet Mushroom Blend
  • 1 tsp All-Purpose Seasoning
  • vegetable broth, for sautéing
  • 1 c Marinara
  • 1/4 nutritional yeast
  • 5oz.  Mixed Baby Kale Blend

Cook pasta according to package directions. Drain and set aside.

In the same pot add the onions and All-Purpose Seasoning. Sauté over medium heat. Add vegetable broth as needed to sauté veggies. Add the garlic when the onions are translucent. Sauté until the garlic is fragrant.

Add mushrooms to onion mixture and sauté. Saute mushrooms until they are tender. Add pasta, greens, marinara and nutritional yeast. Stir and cook until greens are wilted.

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Serve. Eat. Enjoy.

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One Pot Spinach, Chickpeas & Cherry Tomatoes Penne

This is such a colorful dish. It is one of my standard pasta dishes that I have made for years. All the veggies are just heated through so that they still have that freshness. A hint of lemon adds a little brightness and a dash of red pepper flakes for a subtle heat. It is perfectly balanced and veggie packed.

Besides being flavorful and delicious, it is all made in one pot. That means less clean up and more time for other things.

  • 12 oz. brown rice penne (I like jovial)
  • 3/4 c onion(s), chopped
  • 1 tbsp garlic, minced
  • 5 oz spinach, fresh, stemmed, chopped
  • 15.5 oz chickpeas, drained, rinsed
  • 3 c cherry tomatoes, fresh, halved (I used mini San Marzano tomatoes)
  • 1 lemon, zested, juiced
  • 1 1/2 tbsp All-Purpose Seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 c nutritional yeast
  • vegetable broth for sautéing

Prepare penne according to package instructions. Drain and set aside.

Add onions to the same pot that you cooked the penne in. Sauté onions until they are translucent. Add vegetable broth as needed to keep onions from sticking to pot.

Add garlic and sauté until fragrant. Add remaining ingredients and sauté until heated through. Return penne to pot and thoroughly stir ingredients until well combined.

Note: For a more saucy pasta dish mix together 1 c vegetable broth and 2 tsp of cornstarch/arrowroot to make a slurry. Then stir in vegetable broth slurry in to pasta mixture.

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Serve. Eat. Enjoy.

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Easy Shepherd’s Pie

I have been wanting to make this for months, but it was just plain too hot. It still is too hot down here in Florida, but I cannot wait any longer. I am in the mood for autumn and this Shepherd’s Pie.

This recipe serves four, but is easily multiplied to feed a crowd. The filling is simple to make, just add the ingredients together and stir. Now that is easy. You could even assemble ahead of time and pop it into the oven when you are ready for a comforting meal.

Topping:

  • 2 c russet potatoes, peeled and diced
  • 1/4 c nutritional yeast
  • 1 tsp garlic, minced
  • 1 tsp All-Purpose Seasoning
  • Plant milk (I used plain unsweetened almond), as needed

In a medium sauce pan cook potatoes over high heat. Potatoes are done when you can easily smash them with a fork. Drain potatoes.

Smash potatoes whichever way you prefer. I used a pastry blender and it worked well. When the potatoes are smashed add the remaining ingredients. Start with about 1/4 cup of plant milk. Add more plant milk as needed. Mix well, until potatoes are creamy. Set potato mixture aside.

Filling:

  • 1 – 15 oz. can Lentil soup
  • 3 c mixed vegetables, frozen, thawed
  • 1/4 c nutritional yeast
  • 1/4 c onion(s), minced
  • 3 tbsp tomato paste
  • 1 tbsp garlic, minced
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp coconut aminos
  • 1 tsp apple cider vinegar

Preheat oven to 400 degrees.

Combine all the filling ingredients in a large bowl. Stir until completely combined.

Pour filling into an 8×8 baking dish. Top filling with potato mixture.

Bake for 30 minutes, until potatoes are golden brown. Let col for 5-10 minutes.

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Serve. Eat. Enjoy.

 

 

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Artichoke Hearts & Broccoli Pasta with Red Pepper Pesto

Do you need to bring something to a potluck? This pasta dish is perfect to bring to a gathering. It can be served hot or cold and will be delicious either way. An empty bowl is what you will be bringing home.

  • 12 oz. brown rice pasta
  • 1 head of broccoli, cut into bitesize florets
  • vegetable broth, as needed
  • 12 oz. quartered artichoke hearts
  • 1 c cherry tomatoes, halved
  • 1/2 c onion, diced
  • 1/2 tsp All-Purpose Seasoning
  • 8 basil leaves, fresh, cut into strips
  • Red Pepper Pesto, 1 recipe

Prepare pasta according to package directions. Drain and transfer to a large bowl.

In a large pan saute onions and All-Purpose Seasoning with 1-2 tbsp of vegetable broth. Cook onions until they are translucent.

Add broccoli florets to onions and saute, until tender. Add more vegetable broth as needed.

Add artichoke hearts and tomatoes to onion mixture. Cook until just heated through.

Return pasta to pan and stir. Pour pesto over pasta mixture and stir. Add basil and taste for seasoning.

Serve. Eat. Enjoy.

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Red Pepper Pesto

This pesto is a nice change from the ordinary green pesto and it is also wonderful for a non-traditional pasta sauce. The peppers have been roasted, which enriches the flavor of the pesto. You could also use the pesto as a sandwich spread or mix it with some vegan mayonnaise and make an aioli. There are so many uses for this pesto.

The pesto can be made in a food processor or blender. Just combine ingredients and blend. Now that is an easy sauce.

  • 16 oz. jar roasted bell peppers, drained
  • 3 tbsp pine nuts
  • 2 tbsp nutritional yeast
  • 1/2 lemon, juiced
  • 2 tsp garlic clove(s), minced
  • 1 tsp All-Purpose Seasoning
  • 1/4 tsp red pepper flakes

Combine all ingredients into a blender or food processor. blend until smooth.

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Farfalle Veggie Salad

This salad is so beautiful and colorful; purple, red, yellow, orange and green. The proverbial colors of the rainbow. I used fresh and frozen veggies, and it has more veggies than pasta. I would say, that is a fresh tasting nutritious pasta salad.

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Need an idea for lunches for school or work? This salad will meet that need. It makes enough for multiple meals and can be served cold or room temperature (preferably).

  • 12 oz. farfalle (bowtie) pasta, gluten-free
  • 1 head, cauliflower, purple, cut into bite size, steamed
  • 2 c tomatoes, cherry, variety of colors, quartered
  • 1 c corn kernels
  • 1 1/2 c edamame, shelled, steamed
  • 1 lime, zested, juiced
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp nutritional yeast

In a large pot cook farfalle according to package directions. I used Jovial (my favorite brand) and it cooks for 10 minutes. Drain. Rinse with cold water and set aside.

Meanwhile, steam cauliflower for about 5 minutes. Long enough that the cauliflower was softened but still has a bite. Rinse with cold water and set aside.

In a very large bowl combine all the ingredients and stir thoroughly. Cover and refrigerate for at least an hour.

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Serve. Eat. Enjoy.

Note: I added greens to this salad when it was served.

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Double Bean Burgers

This recipe came about because I forgot to check the pantry for certain ingredients before I went to the grocery. That is why there are two different beans in this burger. The accidental mistake turned out delicious, and now I have another burger recipe for you. My husband had a great idea for these – taco meat, Yum.

First Blend:

  • 2 c rolled oats
  • 1 c walnuts, pieces
  • 1/2 tsp turmeric

Add all ingredients into a food processor and blend until ingredients are well mixed and chopped.

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Second Blend:

  • 1 onion, large, diced
  • 2/3 c mushrooms, sliced
  • 1 15 oz can, black beans, drained, rinsed
  • 1 15 oz. can, chickpeas, drained, rinsed
  • 1/4 c tahini
  • 1/4 c nutritional yeast
  • 2 tbsp flaxseed
  • 2 tsp miso paste
  • 1 tbsp All-purpose Seasoning

Add remaining ingredients to the oat mixture.

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Blend until all the ingredients form a paste like consistency. Check the texture to see if the mixture holds together. I added 2 tbsp of water at this point so the patties would hold together. If the mixture is too wet, add a little more oats.

Form patties. Place patties onto a prepared sheet pan. Refrigerate for at least 30 minutes. this helps the patties to solidify and hold their shape.

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Preheat oven to 375 degrees. Bake burger for 30-35 minutes, until they are brown. Turn patties over about halfway through the baking time.

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Serve. Eat. Enjoy.

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Roasted Potatoes & Green Beans with Walnuts

Roasting is my favorite way to prepare vegetables. It enhances their natural flavors, making them come alive. By roasting my veggies my hands are free to work on other parts of the meal while the veggies do their thing.

This mixture has color, crunch, crispy and creamy all on one sheet pan – Yum. the smell is divine. I generously season the vegetables with my All-purpose Seasoning. This recipe is under 5 ingredients.

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  • 16 oz baby golden potatoes, quartered to like sizes
  • 10 oz green beans, fresh
  • 1 c walnuts, shelled
  • All-purpose Seasoning
  • Cooking Spray (optional)

Preheat oven to 400 degrees.

Spread veggies out evenly onto a sheet pan.

Spray veggies with cooking spray. (optional)

Generously season veggie mixture with All-purpose Seasoning.

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Roast vegetables for 20 minutes. Stir vegetables halfway through the cooking time.

Serve. Eat. Enjoy.

DSC_0043 70Note: My All-purpose Seasoning is for sale in my Online Store Page or you can find the recipe in my basics category.