Fat Burning Vegetable Soup

I saw this recipe online and made a few minor changes to make it vegan. It's pretty low in calories, fat, sodium and has no cholesterol. I'm not sure how it burns fat, but it sure tastes yummy. Serves 8 1-1/4 cup servings)

• 2 small (or 1 large) sweet potato, peeled and cut into 1" cubes
• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small sweet onion, diced
• 4 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 2 (15 ounce) cans white beans, drained and rinsed
• 4 cups vegetable broth (I used Better Than Bouillon)
• 1 can fire-roasted diced tomatoes (do not drain)
• 4 cups baby spinach
• 1 tablespoon extra-virgin olive oil (optional)

Prepare your sweet potatoes, carrots, celery, onion and garlic.

All all ingredients, except spinach and olive oil, to a soup pot.

 Cover and simmer until all veggies are tender, about 45 minutes to an hour. Stir frequently.

Add spinach at the end of cooking time, allow spinach to wilt.

If using olive oil add a drizzle over each serving.

Enjoy!!!

Buffalo Chick'n Pasta Salad

I saw this recipe online and knew it would be a breeze to make vegan using Gardein Teriyaki Chick'n Strips and Daiya Ranch Dressing. Toss that Teriyaki packet in the freezer for some other time and get to making this. Use your favorite type of pasta (rotini, ziti, rigatoni, medium shells, etc). I've made this 3 times already. It is that yummy. Even took it the office once for everyone. I served this as a main-dish but it could be served at your next cook-out as a side dish.

• 1 pound of your favorite pasta shape, cooked according to package directions
• 1 package Teriyaki Chick'n Strips
• 3/4 cup Frank's Buffalo Hot Sauce
• 1/4 cup Daiya Ranch dressing and more for drizzling
• 4-5 stalks celery, thinly sliced
• Garnish: a few sliced scallions

While the pasta cooks saute chicken. Cut each strips into 4 bite-sized pieces, brown in a skillet. Remove from skillet and add to bowl with all the other ingredients except garnish.

When the pasta is ready, drain, rinse and add to your bowl. Give it a good toss.

Serve immediately warm, although this is also delicious cold. Garnish with scallions. To finish drizzle with dressing.

 Enjoy!

Chickpea-of-the-Sea Salad

I used to love tuna salad served on crackers or a sandwich or even a scoop on a bed of lettuce. I have seen tuna(less) salad recipes by all sorts of names on the web and this is my version. A little of this, a little of that. I pretty much make this the way I used to make tuna salad.

This picture is terrible, trust me on this one, it's amazing!!!!

• 1 can chickpea, rinsed and drained, pulsed in food processor (see below)
• 2 celery stalks, chopped small
• 2 tablespoons dill relish
• 2 tablespoons sweet relish
• 1/4 - 1/3 cup chopped onion
• 2 teaspoons nutritional yeast
• 1 tablespoon Bragg's Liquid Aminos
• 1/3 cup Just mayo
• 1 tablespoon yellow mustard
• 1/2 teaspoon kelp flakes
• 1/2 teaspoon Old Bay seasoning

Add all ingredients to a medium sized bowl.

Stir well and serve however you would have used tuna salad.
Pulsing those chickpeas: