Sunday, January 29, 2017

Coconut Curry Noodle Soup

I found this recipe online a while back and wanted to make it vegan. I am so glad I did, this soup is amazing!!! You probably have most or all the ingredients on hand. If it cool or cold where you are do yourself a favor and get to cooking. I cannot wait to make this again!!! Serves 6.

  • 3 tablespoon oil
  • 6 garlic cloves, chopped
  • 2 tablespoons fresh ginger, grated
  • 5 tablespoons Thai red curry paste
  • 1 package Gardein Teriyaki Chick'n Strips (toss the sauce packet in the freezer for some other time), cut each piece into 4 equal size pieces
  • 8 cups broth (I used No Chicken- Chicken Bouillon made according to package directions)
  • 3 tablespoons Bragg's liquid aminos
  • 1 can coconut milk
  • 12 ounces dried thin spaghetti noodles, broken into 1-1/2" lengths
  • 1 lime, juced
  • Garnish: sliced red onion, cilantro

In a large soup pot over medium heat, add the oil, garlic, ginger and Thai red curry paste. Stir well and cook about 5 minutes. Add chicken and stir until it's defrosted.

Add broth, liquid aminos and coconut milk.

Bring to a slow boil and add the noodles. Cook according to package directions for noodles to get done.

Serve with garnishes and enjoy!

Sunday, January 22, 2017

Smoky Vegetable & Wheat Berry Soup

Am I the only one that could eat soup every single day?? Even though this has been a very warm winter I am still making and loving soup. A friend gave me some wheat berries, she had used some for bread, I still haven't made that yet. So, I decided to use some in this soup. I used collards in this because it is what I had on hand, but you could use kale or even spinach.

  • 2 cans white beans, I used Great Northern, rinsed and drained
  • 2 tablespoons olive oil
  • 1 medium leek, white and light-green parts, sliced (1 cup)
  • 1 carrot, peeled and chopped (1/2 cup)
  • 1 celery stalk, chopped (1/3-1/2 cup)
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 5 cups vegetable broth
  • 1 can diced tomatoes with liquid
  • 1/2 cup wheat berries
  • 2 cups collards (or green of your choice), sliced
  • 1/4 cup fresh parsley, chopped

Heat oil in a large soup pot. Add leek, carrot and celery, season with salt and pepper.

Cook 5 to 7 minutes or until vegetables are brown around the edges. Add garlic and smoked paprika, give it a good stir.

Add broth, tomatoes, wheat berries and collards and bring to a boil. If you are using a more delicate green wait and add it with the beans later.

Cover and simmer on medium-low for about an hour until the wheat berries are tender.

Stir in beans and parsley. Cook until hot, about 5 minutes.

Serve with your favorite glass of wine and some crusty bread.

Sunday, January 15, 2017

Stuffed Poblano Peppers

Whenever I find poblano peppers I always pick up a few. They keep for awhile in the veggie drawer of the frig and I love to stuff them with different things. I saw a Chicken Nachos Stuffed Poblano Peppers recipe on line and wanted to make it vegan. This is my version.

For the Filling:

  • 1 package Gardein Teriyaki Chick'n Strips (save the sauce pack for something else), cut into bite-sized pieces
  • 1/4 cup low-sodium taco seasoning
  • salt and pepper to taste
  • 1/2 small sweet onion, chopped
  • 1 jalapeno pepper, chopped
  • Olive oil

For the Peppers:

  • 2 large poblano peppers
  • 2 jalapeno peppers
  • 1 cup vegan, cheddar cheese,shredded 

For the Fixings:

  • Fresh cut limes
  • Vegan sour cream (we love Toffuti)
  • chopped cilantro
  • diced tomatoes

Heat a pan to medium and add olive oil. Season chicken with a bit of the taco seasoning, salt and pepper and brown well.

Add onion and jalapeno, 1/4 cup water and remaining taco seasoning. Cook 4-5 minutes, stirring. Set aside.

Set toaster oven to broil. Add poblano and 2-jalapeno peppers to a baking sheet covered in foil. Broil about 10 minutes, flipping as each side is charred. 

Remove from heat and put peppers in a brown paper bag to steam. 

After about 5 minutes pull the peppers from the bag and remove the skins.

Slice the poblano down the middle on one side and scoop out the seeds and membranes. 

Stuff the peppers with the chicken mixture topped with cheese.

Slice or chop the roasted jalapeno peppers and top the cheese with 1/2 of the jalapenos. Fold sides of peppers in.

Bake the peppers at 350 for about 10-12 minutes, until the cheese melts.

Remove peppers from oven and place on a plate. Garnish as desired. Enjoy!

Friday, January 6, 2017

Spaghetti Squash Skillet

I saw this recipe over at Clean Food Crush and wanted to make it vegan. I just happened to have a spaghetti squash and all the ingredients. The picture doesn't do it justice, this is a really delicious dish that uses spaghetti squash in place of pasta.

  • 1 spaghetti squash, medium sized
  • 1 teaspoon extra virgin olive oil
  • 1 package Beyond Meat Crumbles
  • 1 small sweet onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/3 cup green bell pepper, diced
  • 1/2 cup fresh mushrooms, sliced
  • 2 cans diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 2 tablespoons fresh parsley
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • sea salt and pepper to taste

Cut the squash in half, scoop out seeds. Lightly coast the inside with olive oil and bake at 375F on a foil covered cookie sheet for about 45 minutes. Cool a bit.

Use a fork to shred the "spaghetti" like strands out of the skin.

Heat olive oil in a large skillet over medium-high heat. Add onion and green peppers. Saute until tnder about 3 minutes.

Add garlic and mushrooms,cook for about a minute.

Add crumbles, diced tomatoes, sauce, parsley, basil, oregano, salt and pepper. Bring to a gentle boil.

Add spaghetti squash noodles and stir well.

Garnish with fresh chopped basil and some nutritional yeast if desired.