Gnocchi Soup with Spinach & Italian Sausage

I know it's hot outside. But I made this soup when it was still cool and never blogged it. So even though it's hot, I made this again tonight and it was amazing and here it is. Our office is so cold at work I refer to it as a meat locker, so it will be a perfect leftover lunch tomorrow. If it's too hot for you print this out and save it for cooler weather, you'll be happy you did.

• 4 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small sweet onion, diced
• 2 cups mushrooms, diced
• 2 Field Roast Italian Sausages, cut into small cubes
• 5 cups vegetable broth
• 1 package m ini gnocchi
• 1/2 large package frozen spinach (I let it sit out while I prepared everything)
• 1 can low-fat coconut milk
• 3 tablespoons cornstarch
• 1 tablespoon nutritional yeat
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning

In a large soup pot, heat 1/4 cup water and add the garlic; cook for 2 minutes.

Add carrots, celery and onion. Over medium heat, cook about 5 minutes until onions become translucent. Add more water if pot starts to get dry.

Add the mushrooms and sausages, cook 5-7 minutes, stirring often.

Add the broth and let soup simmer 10 minutes or so.

Allow soup to come to a low boil, add gnocchi and spinach. Cook 3-5 minutes.

In a bowl combine cornstarch, nutritional yeast, salt, pepper and coconut milk. Blend well. Add to soup and cook for another minute or 2 until it thickens.

Serve hot and enjoy!!!

Blueberry Cheese Pie

I didn't get a pic of the finished pie or a slice of it. Sorry, this pie has to be refrigerator for an hour or so before you can cut it and I just forgot to take the pic!!! It's delicious and messy and you need to make one!!! Trust me.

• 1 deep dish vegan pie crust
• 2 cups fresh or frozen blueberries
• 1/2 cup sugar
• 1 tablespoon flour
• 1 teblespoon cornstarch
• dash of cinnamon
• dash of lemon juice
• 5 ounces vegan cream cheese, softened (I love Tofutti)
• 1/2 teaspoon vanilla
• 1 flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water)
• 1/4 cup vegan milk

Mash a few of the blueberries to make some juice and mix with sugar, flour, cornstarch, lemon juice and cinnamon. 

Spoon this mixture into a unbaked pie shell.

Bake at 405F for 20 minutes. While pie is baking beat cream cheese, vanilla, egg and milk. Pour this mixture over the pie.

Lower the oven to 350F and bake for 45 minutes. You may need to put foil around the crust if it starts to get too brown.  Yummy!!!!

Baked Sweet Potatoes Stuffed with Chickpea Chili

I've been stuffing big baked sweet potatoes with all kinds of things lately for a savory dinner. I mainly done BBQ type fillings but decided to make a simple chili. These were delicious. There was enough chili left over to make these again, or have a  chili dog, or a simple bowl of chili. Or, bake 4 potatoes and have leftovers.

• 2 medium sweet potatoes
• 1 cup chopped onion
• 3/4 cup chopped red bell pepper
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 4 cloves garlic, minced
• 1 can garbanzo beans, rinsed and drained
• 1 cup cubed butternut squash, slightly thawed if frozen
• Garnish: chopped avocado, shredded cheese, pickled jalapenos, hot pepper sauce, etc.

Preheat oven (I used my toaster oven) to 400F. Line a baking sheet with parchment paper. Place sweet potatoes on pan and bake for 40-60 minutes, until tender. Meanwhile, in a large saucepan combine onion, 1/2 cup water, bell pepper, half the chili powder, 1 teaspoon cumin and salt. Bring to boiling. Cook 8 minutes or until nearly all of the water is evaporated, stirring occasionally.

Add 1/2 cup water, the garlic and cook 2 minutes more. Stir in beans, squash, remaining chili powder and cumin. Cook until slightly thickened.

To serve, spoon chickpea chili over halved sweet potatoes. Top desired garnishes.

 Enjoy!

Baked Ratatouille with Jalapeno Havarti

I saw this recipe over at Skinnytaste and knew I wanted to make it vegan. It just sounded so good to me. If you want to make this in a real hurry just use a store bought marinara sauce. This made a delicious main dish that I served with a side salad. You could also prepare some pasta to serve it over or polenta.

• 1 medium eggplant, sliced 1/8 inch thick
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1/2 small red onion, diced
• 3 garlic cloves, minced
• 1/8 teaspoon black pepper
• 2 cups crushed tomatoes
• 1/8 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 4 fresh basil leaves, finely chopped
• 1 small red pepper, diced
• 1 small yellow bell pepper, diced
• 1 small zucchini, sliced 1/8 inch thick
• 1 small yellow squash, sliced 1/8 inch thick
• 3 ounces Daiya Jalapeno Havarti, shredded

Preheat oven to 375F. In a large non-stick skillet add olive oil and saute onions and garlic 2-3 minutes.

Add 1 teaspoon salt, black pepper, tomatoes, red pepper flakes, bay leaf, thyme, basil, red and yellow bell peppers.

Stir well and saute another 5-8 minutes  on medium-low heat. 

On a large non-stick griddle, grill the eggplant, zucchini and squash 2-3 minutes per side until they begin to soften. (This pic doesn't show the squashes, I cooked each the same way.)

Add 1/2 of the sauce to a casserole dish.

Layer the eggplants and squashes.

Pour on the remainder of the sauce.

Cover the top with the grated cheese.

Cover with foil and bake for 40 minutes.

Enjoy!