Soups

Jackfruit and Orzo Soup

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Ingredients:

  • 1 can jackfruit in brine

  • 2/3 cups dried orzo

  • 2 carrots, diced

  • 3 stalks of celery, diced

  • 1 small yellow onion, diced

  • 1 teaspoon minced garlic

  • 8 cups water

  • 2 teaspoons Reduced Sodium Better than Bouillon

  • 1 teaspoons dried thyme

  • 1-2 teaspoons dried dill

  • 1 teaspoon dried parsley

  • 1 teaspoons salt

  • pepper to taste

Instructions:

  1. In a large pot or dutch oven, heat a few teaspoons of oil over medium heat. Add onion, carrots, garlic, and celery, and allow to cook until the onions are translucent.

  2. Drain jackfruit, and roughly chop the pieces, or use your hands to shred them. Add to the pot, along with 2 teaspoons of Better than Bouillon. Sauté the jackfruit with the veggies, and the bouillon paste for a few minutes.

  3. Add the water, and remaining ingredients. Stir well, then educe heat to low, and simmer for 25 - 30 minutes.

  4. Serves 4 - 6.

Smokey Vegan Tomato Bisque Soup

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Ingredients:

  • 1 28 oz can of crushed tomatoes

  • 1 14 oz can of diced or crushed tomatoes

  • 1/3 cup cashews soaked for several hours, or covered in water and microwaved for 3 minutes, then drained

  • 2/3 cups water

  • 1 cup water plus 1 teaspoon low sodium Better Than Bouillon, or 1 cup vegetable broth

  • 1 large yellow onion

  • 2 teaspoons minced garlic

  • 1 teaspoons dried thyme

  • 1/2-1 teaspoon smoked paprika

  • 1 teaspoon dried parsley

  • 1 teaspoon salt

  • pepper to taste

Instructions:

  1. Dice onion. Heat a small sauce pan on medium heat with a teaspoon of oil. Add the onion and garlic and saute until the onion is translucent.

  2. Add the onion, and both cans of tomatoes to a high speed blender, or food processor. Blend until the mixture is smooth. Transfer mixture to a large pot, or dutch oven.

  3. If using Better Than Bouillon, whisk it into the the 1 cup of water and add to the pot. If using vegetable broth, add it to the pot. Bring the pot to a boil, then reduce heat to a simmer.

  4. In the same blender or food processor you used for the tomatoes, (no need to even rinse) add the soaked and drained cashews, and the 2/3 cups of water. Blend until completely smooth. Add the cashew cream to the pot with the tomatoes.

  5. Add the seasonings, and stir. Allow soup to simmer for about 20 minutes, stirring occasionally.

  6. Serve garnished with fresh herbs, or vegan parmesan cheese.

serves 4-6

Loaded Vegan Baked Potato Soup

 I love this loaded baked potato soup because it is a quick, easy, and filling dinner if you are pressed for time. You could easily use leftover baked potatoes, or prep some baked potatoes over the weekend for an ever quicker weeknight dinner! Use whatever toppings you have on hand for this hearty, delicious soup, that will leave you full, and satisfied!

I love this loaded baked potato soup because it is a quick, easy, and filling dinner if you are pressed for time. You could easily use leftover baked potatoes, or prep some baked potatoes over the weekend for an ever quicker weeknight dinner! Use whatever toppings you have on hand for this hearty, delicious soup, that will leave you full, and satisfied!

Ingredients:

  • 4-5 russet baking potatoes

  • 4 cups of plant based milk

  • 1/3 cup all purpose flour

  • 1 small yellow onion, finely diced

  • 2 cups water

  • 1/2 cup vegan sour cream

  • 2 teaspoons low sodium vegetable Better than Bouillon

  • 1/2 teaspoon black pepper

  • 3 tablespoons vegan butter

Optional Toppings:

  • chives, or diced green onions

  • vegan cheese shreds

  • coconut bacon

  • vegan sour cream

instructions:

  1. Wash potatoes. Pierce through each one a few times with a sharp knife. Place on a baking sheet, and bake at 400 degrees for 30 minutes, or until a knife will easily pierce through the potatoes. Remove from oven, slicing each potato open to allow to cool.

  2. Heat a large pot, or dutch oven on medium heat on your stove top. Add 1 tablespoon of butter, then add the onions, and cook until soft, and translucent.

  3. Add the other 2 tablespoons of butter allow to melt. Next, sprinkle the 1/3 cup of flour over the onions. Allow the flour to cook for a few minutes, and incorporate with the melted butter.

  4. Whisk in the milk, water, and Better Than Bouillon, and reduce heat to low. Let soup simmer, and thicken for about 15 minutes, stirring occasionally.

  5. Once the soup has thickened, scrape out the insides of the potatoes into the pot. Use the back of a wooden spoon to mash up the pieces of the potato a bit once in the pot.

  6. Stir in the sour cream, pepper, and extra salt if you think it needs it. Let simmer for another 10-15 minutes.

  7. Serve soup topped with diced green onions, more sour cream, vegan cheese shreds, or coconut bacon.

Serves 4-6

Vegan Chili and Cheese Loaded Baked Potatoes

 Every time I make a batch of my vegan chili, I freeze the leftovers in smaller freezer bags so I can thaw them quickly for an easy weeknight dinner, like chili cheese baked potatoes. So yummy and satisfying, and so fast to throw together when you are pressed for time! 

Every time I make a batch of my vegan chili, I freeze the leftovers in smaller freezer bags so I can thaw them quickly for an easy weeknight dinner, like chili cheese baked potatoes. So yummy and satisfying, and so fast to throw together when you are pressed for time! 

INGREDIENTS:

  • 4 - 6 russet potatoes 
  • 2 cups The Best Vegan Chili
  • 2  -3 teaspoons vegan butter
  • salt and pepper to taste
  • garlic powder to taste
  • vegan cheddar queso
  • optional toppings, vegan sour cream, diced onions, chives 

Vegan Cheddar Queso:

  • 1/2 cups cashews soaked overnight or covered in water and microwaved for 3 minutes, then drained
  • 1 cup water
  • 2 tablespoons corn starch or tapioca starch
  • 1 teaspoon light miso paste
  • 1/2 tablespoon apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon tumeric
  • 1 teaspoon smoke paprika
  • 1/2 teaspoon salt
  • 1/2 small can of green chilis 

INSTRUCTIONS:

Preheat oven to 400 degrees

  1. Wash potatoes. You will also need 4 - 6 pieces of aluminum foil large enough to wrap around each potato.
  2. Add 1/2 teaspoon of butter to the middle of each piece of foil. Place potato on top of butter, and poke a sharp knife into each potato a few times. Sprinkle with garlic powder, salt and pepper, and tightly wrap foil around the potatoes.
  3. Place potatoes on a baking sheet, and bake for about 30-40 minutes, depending on size of potatoes.  When you can easily poke a knife into the potatoes, they are done.
  4. While potatoes are baking, make the cheese sauce by adding all of  the ingredients except the chilis to high speed blender or food processor, and blend until completely smooth.
  5. Transfer the cheese mixture to a medium pot, and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso constancy. This only takes a few minutes.  If it gets too thick, you can add a little more water to thin it back out. Add the chilis and stir.
  6. Allow potatoes to cool a little before carefully unwrapping the foil (careful not to burn yourself.)
  7. Top the potatoes with 1/4- 1/2 cup vegan chili, some cheddar queso, and whatever toppings you like to serve.

serves 4-6

 

The Best Vegan Chili

 I love chili!! I love it plain, on a baked potato, on a carrot dog, on some fries with some cheese, on latkes at Hanukkah. I love it summer, fall winter, or spring. This chili is hands down my favorite recipe. Its simple, and super easy to make. Freeze any left overs for a quick weeknight dinner in a pinch.

I love chili!! I love it plain, on a baked potato, on a carrot dog, on some fries with some cheese, on latkes at Hanukkah. I love it summer, fall winter, or spring. This chili is hands down my favorite recipe. Its simple, and super easy to make. Freeze any left overs for a quick weeknight dinner in a pinch.

INGREDIENTS:

  • 1 large 12 oz can crushed tomoatoes
  • 1 small can diced tomatoes, drained
  • 1 small can green chilis
  • 2 cans red kidney beans, drained and rinsed
  • 1 small to medium onion
  • 1 small head of cauliflower 
  • 2 teaspoons minced garlic
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1-2 teaspoons salt
  • 1/4 cup dark cocoa powder 
  • 1-2 teaspoons liquid smoke (optional)
  • 1 teaspoon vegetable low sodium Better Than Bouillon
  • 1/2 to 1 can of beer, or 1/2 to 1 cup veggie broth ( this just depends on how thick you like your chili)

INSTRUCTIONS:

  1. Chop cauliflower to a fine chop, or put it in your food processor and pules until its good and broken down. We are using the cauliflower in place of  ground meat, and are trying to get that sort of texture.
  2. Dice the onion into a fine dice. 
  3. Heat a dutch oven or large pot on medium heat. Add a few teaspoons of oil. Once the oil is nice and hot, add the onion and cauliflower. Heat the onion and cauliflower until the onion becomes translucent.
  4. Next, add in the remaining ingredients. Add more or less of the beer or broth depending on how thick you like your chili. You can alway add more if it thickens up too much for your liking. Give it a good stir and reduce heat to simmer.
  5. A side not about the cocoa powder. I know for some people it will seem like an odd ingredient, but it really does make this chili special. I highly recommend you don't skip adding it!  I promise you will never want to make chili without it again.
  6. Allow chili to simmer with a lid on for at least an hour, stirring occasionally. I typically start my chili in late afternoon and just let it simmer until dinner. 
  7. CROCKPOT OPTION: You an easily make this chili in a crock pot. I normally just saute the onion and cauliflower first before adding it. Set your crock pot to medium heat, and allow to cook for 6-8 hours.
  8. This recipe makes a large pot of chili. If you are a small family, or single, you can freeze the leftovers for several months. I typically portion the cooled chili in freezer bags, in smaller portions. I will thaw the smaller bags of chili to use for toppings on loaded baked potatoes, chili cheese fries, carrot dogs, latkes, or nachos.

 

Savory Pumpkin Maple Soup with Smokey Tofu Scallops

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INGREDIENTS:

Soup

  • 2 cans organic pumpkin
  • 1 medium onion diced
  • 2 teaspoons garlic
  • 4 cups vegetable broth
  • 2 teaspoon thyme
  • 1 teaspoon salt
  • 1/ 2 teaspoon pepper
  • 1 teaspoon liquid smoke
  • 2 teaspoons maple syrup

Tofu scallops

  • 1 block extra organic tofu
  • 1/4 cup coconut aminos 
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon maple syrup
  • 1 teaspoon liquid smoke

COOKING INSTRUCTIONS:

Soup

  1. In a large pot or dutch oven, add a few teaspoons of oil and heat.
  2. Add diced onions, and minced garlic, and cook until onions become translucent.
  3. Add onion and garlic to a blender or food processor, along with the pumpkin, and 2 cups of the vegetable stock. Process until completely smooth.
  4. Add mixture back to the pot with the rest of the ingredients, and remaining 2 cups of broth.
  5. Stir well, and let soup simmer for 20 minutes.
  6. Serve topped with tofu scallops.

Tofu scallops

  1. Wrap tofu in a clean kitchen towel, or a few paper towels.  Place a few books on top of the tofu for 15 minutes to remove excess liquid.
  2. Mix aminos, garlic, salt, maple syrup, and liquid smoke in a 9x13 or other large shallow dish.
  3. Cut block of tofu in half length wise. If you have a a small circle cutter, begin cutting circles resembling scallops from the the two pieces of tofu. You will have scrap pieces left over. Save them, and toss in marinade as well. They will still taste good, just wont look as nice as the circles.  You could also use the scraps for something else later.
  4. If you do not have a circle cutter, you can just cut 1 inch by 1 inch cubes from the tofu.
  5. Place tofu in the marinade, and let sit covered in the fridge for at least one hour.
  6. When  tofu is ready, heat a large skillet over medium heat, adding a few teaspoons of oil.
  7. Add tofu pieces and some of the marinade to the pan. Cook until each side begins to brown and the scallops get a crispy edge.
  8. Add finished scallops to the pumpkin soup, and serve while hot.

 

Slow Cooker “Chicken” & Dumpling Stew with Jackfruit

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INGREDIENTS:

  • 2 cans jackfruit in brine

  • 2 carrots, chopped

  • 3 stalks celery, chopped

  • 1 yellow onion, chopped

  • 1/2 cup cashews plus 1 1/2 cups water

  • 8 cups water

  • 2 teaspoons vegetable Better Than Bouillon (you can use 8 cups of vegetable stock in place of water and better than bouillon )

  • 1 teaspoons salt

  • 1 teaspoon black pepper

  • 2 teaspoons dried thyme

  • 1 teaspoon dried parsley

  • 1 batch fluffy southern biscuit dough (minus 1/8 - 1/4 cup milk)

COOKING INSTRUCTIONS

  1. Prepare fluffy southern biscuit dough minus 1/8 - 1/4 milk. You want this dough a little firmer than the biscuit dough so adding a little less milk will help the dough be more firm. You just need to be able to handle the dough without it being too sticky.

  2. Once the dough is made, pat it out into a 1/2" thick oval and cut the dough into roughly 1 inch by inch dumplings.

  3. Drain and shred 2 cans of jackfruit using a fork or your hands.

  4. Mix 2 teaspoons of vegetable Better Than Bouillon with 8 cups of water, or you can use 8 cups of vegetable broth.

  5. In a microwave safe container (I use a large glass pyrex measuring cup) microwave the cashews and 1 1/2 cups of water for 3 minutes.

  6. Add the cashews and water to a high speed blender or food processor, and blend on high until the mixture is completely smooth and resembles heavy cream.

  7. Set your slow cooker on medium heat and begin adding all of the ingredients except for the dumplings.

  8. Once everything but the dumplings are in the pot, give it a good stir. Now add the dumplings in a single layer on the top of the stew. You may have dough left over depending on the size of your slow cooker. If you over crowd them, they will all stick together. You can always bake the extra dough into biscuits.

  9. Allow the stew to cook for 7 - 9 hours. You may have to give the stew a stir in the middle of the cooking process to make sure the dumplings are getting cooked through.

  10. Store leftovers in fridge for up to 5 days or freeze for up to a month.