Tomato-Basil Soup

I love it when the kids have no idea they're eating a vegan meal and this one fits into that category. Hope you enjoy it as much as we do!

4 cloves garlic, minced
1-2 tbsp. olive oil
2-14 oz. cans diced tomatoes or 4 cups fresh, chopped tomato
6 oz. tomato paste
1 cup water
2 cups vegetable broth
1 tsp. salt
1 tsp. sweetener of choice (I recently used date syrup)
1/4 cup coconut milk
3 tbsp. fresh basil, julienned

Sauté garlic in olive oil on medium heat until fragrant and golden in color. Add the tomatoes, paste, water, broth, salt, sweetener and pepper. Bring to a simmer and cook 10 minutes on medium-low heat.

Meanwhile in a blender place the coconut milk and basil. Once soup has simmered the 10 minutes pour into the blender and puree until smooth and no large chunks can be seen. This may have to be done in batches. Enjoy!

Quinoa, Black Bean and Corn Tacos

Original recipe can be found here.

• 1 1/2 cups cooked quinoa
• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, finely minced
• 1 cup water
• 1 tsp Better Than Bouillon no chicken base or vegetable base
• 1 (14.5) oz can diced tomatoes with green chilis, undrained
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• 1/4 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups frozen corn
• 2 (15 oz) cans black beans, drained and rinsed
• juice of 1 lime
• 1/2 cup cilantro, chopped

Serve with:

• corn or wheat tortillas
• chopped lettuce
• diced avocados
• diced tomatoes

 

Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in water, bouillon, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.

 

Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.

 

Recipe Source: recipe adapted slightly from a ward cookbook, recipe submitted by Kelli Price

Mexicali Burger

I LOVE VegNews! I purchased a copy of their August 2013 magazine and it wasn't until last summer that I even tried this gem of a burger. I even served it at my daughter's high school graduation party and so many people didn't even realize it was vegan until after I had told them. It's a little labor intensive but so worth the extra time and effort, especially for those special occasions. The only thing that turns some people off to it is that it contains soyrizo (soy) and vital wheat gluten (it's not a gf recipe). I don't mind soy once in a while and don't worry myself with a gf diet at this time.

This not only is a tasty burger but it's beautiful as well, easy on the eyes and tasty in the tummy! With the many different elements like the Pepperjack Sauce & the Wilted Red Cabbage, avocado, tomatillo & Cilantro-Mayonnaise it really has a wonderful flavor profile. Give it a go & let me know if you enjoyed it! Here is a beautiful image of the burger & there are SO many more wonderful recipes within the cover of this magazine.

Recipe adapted from VegNews magazine August 2013 Mexicali Burger

Burger:

½ tsp. olive oil, divided, plus more to coat burgers

¼ cup finely diced yellow onion

¼ cup finely diced red bell pepper

1/8 teaspoon salt

1 15-oz can black beans, drained and rinsed

¼ cup water plus more as needed, divided

¾ cup finely ground tortilla chips

1 12-oz package soyrizo

½ cup vital wheat gluten

1 flax egg

Burger buns

1 large avocado

1 cup Pepperjack Sauce (recipe follows)

1 cup Wilted Red Cabbage (recipe follows)

2 medium sized tomatillos, husks removed, rinsed and thinly sliced

1 recipe Cilantro-Mayonnaise

 

Preheat oven to 350°. In a skillet over medium-high heat, heat ½ teaspoon oil and then add onion, bell pepper, and salt. Sauté about 4 to 5 minutes or until onions are brown. Set aside to cool. In a food processor add beans and purée, adding 1 tablespoon water, then process again.

In a medium bowl, add onion and pepper mixture, bean mixture, 1 tablespoon water, ground chips, soyrizo, wheat gluten, and flax egg and fold until well combined. If mixture is still dry, and ¼ teaspoon water at a time. Return mixture to food processor and lightly pulse a few times. Place mixture in medium bowl, add remaining 2 tablespoons water and combine mixture by hand.

Divide mixture into 4 equal portions and form ½ - inch thick patties. On a parchment paper or Silpat-lined baking sheet, place patties. Brush tops with oil and bake for 30 minutes.

Let patties cool slightly. In a small bowl, mash avocado. On bottom of each bun, spread ¼ cup avocado, then place patty on top and sprinkle with salt & pepper. On each patty add ¼ cup Pepperjack Sauce, ¼ cup Wilted Red Cabbage and 2 tomatillo slices. Slather each top bun with Cilantro-Mayonnaise mixture. Serve warm.

Pepperjack Sauce:

1 cup raw cashews, soaked in water overnight

1 cup water

½ cup plain, unsweetened coconut yogurt

¼ medium onion, roughly chopped

¼ teaspoon Marmite

½ teaspoon yellow miso

2 tablespoons nutritional yeast

3 tablespoons tapioca flour

2 tablespoons red pimentos or roasted red peppers, drained, patted dry and minced

¼ cup pickled jalapeño slices, drained, patter dry and minced

½ teaspoon salt

¼ teaspoon freshly ground black pepper

In a food processor or blender, add all ingredients except pimentos, jalapeños, salt and pepper, process until smooth.

In a medium saucepan over medium heat, add mixture and bring to a simmer, whisking frequently. After 4 to 5 minutes, add pimentos and jalapeños, continue whisking until very thick, about 1 to 2 minutes. Add salt and pepper remove from heat and set aside

Wilted Red Cabbage:

2 teaspoons oil

3 cups shredded red cabbage

½ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon ground coriander

1/8 teaspoon ground cumin

1 tablespoon sherry vinegar

In a large skillet over medium-high heat, heat remaining 2 teaspoons oil. Add cabbage, remaining ½ teaspoon salt, pepper, coriander, and cumin and sauté for 5 to 7 minutes or until wilted. Turn off heat, add sherry vinegar, keep on stove for 1 minute, set aside.

Cilantro-Mayonnaise:

½ cup vegan mayonnaise

2 tablespoons chopped cilantro

In a small bowl, combine cilantro and mayonnaise and set aside.

Southwestern Breakfast Hash

This recipe originally had jalapeno & tempeh, but I found the addition of the grain meat sufficient to replace both ingredients.
2 medium red potatoes, baked, cooled & cut into 1-inch cubes
1-2 tablespoons canola oil
1/2 teaspoon ground cumin
3 green onions
8 ounces cherry tomatoes, halved
1 can (15 ounces) black beans, drained and rinsed
2 teaspoons nutritional yeast seasoning
Mexican Chipotle Grain Meat Sausage such as Field Roast
Handful of spinach
1 medium avocado, coarsely chopped
Coarse salt and freshly ground black pepper

 

Heat oil in a large saucepan over medium-high heat. Add potatoes and cumin cook, stirring occasionally, until golden, 5 to 7 minutes. Add green onions, tomatoes, beans, yeast, and grain sausage, stirring, until tomatoes begin to break down, 5 to 7 minutes. Add spinach and cook until wilted. Remove pan from heat and gently stir in avocado. Season with salt and pepper.

 

 

Creamy Vegan Mushroom Barley Soup

I found this recipe and discovered that it was SUPER easy to convert to vegan and it's OH SO TASTY! Original recipe can be found here.

 

1 tablespoons olive oil

4 shallots or 1/4 cup onion, minced

2 carrots, peeled and diced

1 stalk celery, diced

3 cloves garlic, minced

1½ pounds fresh mushrooms, sliced

½ cup whole grain barley

2 teaspoons Better Than Bouillon no chicken base

2 teaspoons Better Than Bouillon vegetable base

4 cups water

¼ cup canned coconut milk

 

In a large soup pot over medium heat, melt the butter. Add the shallots, carrots, and celery and cook until softened but not brown, about 5 to 6 minutes.

 

Add the garlic and mushrooms to the pot and cook while stirring for 5 minutes more.

 

Add the barley, water, and bouillon, to the pot and bring to a boil. Turn down to a simmer and cook until the barley is tender, about 30 to 40 minutes.

 

Stir in coconut milk and serve warm.

 

Store the leftovers in the fridge or freezer.

Vegan Rainbow Asian Slaw

This is without a doubt my new favorite go-to vegan recipe, my "I don't like that" child LOVES this meal! It's a keeper for sure and super simple, and I hope you agree.

Rainbow Asian Slaw

Dressing:

• 1/4 c. agave nectar or real maple syrup (honey for non-vegan eaters)
• 1/4 c. olive oil
• 1/4 c. rice vinegar
• 1 Tbsp Bragg Liquid Aminos or light soy sauce
• 1 tsp dark or roasted sesame oil
• 1 Tbsp peanut butter
• 1/2-1 tsp Sriracha hot sauce (I like the heat!)
• 1 Tbsp minced fresh ginger
• 1-2 garlic cloves (♥-garlic!)

Slaw:

• 4 c bagged broccoli slaw mix
• 2 c matchstick or shredded carrots
• 1/2-1 c mung bean sprouts, rinsed
• 1 small can chopped water chestnuts, drained
• 1 red bell pepper, thinly sliced into bite sized pieces
• 1 c pre-cooked, shelled edamame
• 2 medium green onions, finely chopped
• 1/2 cup roasted peanuts
• 1/2-1 c loosely packed chopped fresh cilantro (.....again, ♥-cilantro!)

1) Whisk the dressing ingredients together until well incorporated
2) toss the slaw ingredients together and pour dressing on.
3) ENJOY!


Recipe Source: adapted slightly from http://www.onceuponachef.com/2011/03/asian-slaw-with-ginger-peanut-dressing.html

Juice it!

Fruit & veggies in liquid form. Sometimes it's just nice to change things up a bit....yummm, I love my juicer!