Sunday, March 31, 2019

Homemade Vegetable Broth

I don't make this as often as I should and have sworn to do better. Just get a gallon sized freezer storage baggie. When you cook, throw your vegetable scraps in the bag and toss it into the freezer. Good vegetables to throw in there are the ends of celery, onions, leeks, potatoes, carrots, peel from onions and garlic, the top end of tomatoes, bell peppers, etc. You get the idea. DO NOT add broccoli, cabbage, rutabaga, Brussels sprouts as these vegetables are very strong and they will over power the broth. I had two gallon bags full of frozen items and added it to a pot. Then fill  the pot with water (not all the way to the top, you don't want it to boil over.). 

Bring to a boil, then reduce to a simmer and cook it til those vegetables turn to mush. I cooked mine for about 1 1/2 hours. Strain out the vegetables and then strain the broth throw a sieve to get rid of any seeds and dirt from leeks. Store in freezer safe, leak-proof containers in the freezer.

I haven't tried it but  you could probably do this in the crock-pot on high for 4 hours or low for 8-9 hours. 

Sunday, March 24, 2019

Pimento Cheese Spread

I actually made this before we went WFPBNO. It was delicious. I probably wouldn't make it now since I'm doing my best not to eat processed food (the mayo, the cheese) and I'm limiting my salt, so probably no to the pickles (one of my fav foods) and pimentos. But if you are vegan and want to love on some pimento cheese this ones for you!
  • 1 block daiya cheddar, shredded,
  • 1 jar (4 ounce) diced pimento peppers, drained
  • 1/2-3/4 cup Just Mayo (you can add more if you want it more creamy, wet)
  • 1-3 Claussen mini dill pickles, diced (to taste)
  • 1 couple of dashes Frank's RedHot Sauce
  • a few grinds of black pepper
  • salt to taste

Add all of the ingredients to a medium sized bowl. Stir well and taste, add more pickle or mayo or whatever you think needs bumping up.

I added an extra dash or two of Frank's. Cos' I really do put that s**t on everything!

Serve on crackers, or make a pimento cheese sandwich. It would also be a great addition to a grilled cheese sandwich!!! Enjoy!

Sunday, March 17, 2019

Split Pea & Sweet Potato Soup

We've been WFPBNO (whole food plant based no oil) since the end of last October, 2018. I feel better, have lost weight and will continue on this journey. I found a similar recipe on line and left out the oil and added salt and this was the result. Amazing flavor.

  • 1 box (32-ounce) low-sodium vegetable stock
  • 1 bag green split peas
  • 2 cups water
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 medium carrots, peeled and diced
  • 2 large stalks celery, diced
  • 1 teaspoon coconut aminos
  • 1/4 teaspoon garlic powder
  • black pepper

Place a large soup pot on medium heat. Add a couple of tablespoons water, diced onions and saute for 3-4 minutes stirring frequently. If pan starts to try add another tablespoon of water.

Add coconut aminos and give a good stir.

Add diced carrots and celery. Stir. Add garlic powder and a tablespoon of water at a time as needed to keep vegetables from sticking.Cook 3-4 minutes.

Add 1 cup of vegetable broth and stir well to be sure you get any stuck bits up.

Add sweet potato and mix well. Cover with a lid and allow the potatoes to cook about 5 minutes.

Reduce heat to low and add the rest of the broth, 2 cups of water, the peas and diced red pepper.

Cover and cook about 50 minutes, stirring occasionally, check to see if peas are done.
Enjoy!! Makes about 8 cups.