Creamy Yellow Split Pea Soup (WFPBNO)

 I made this delicious soup in the Instant Pot. This is so delicious; I encourage you to get the ingredients and make a pot for the next few days as the temps are going to drop again. Makes 4-5 servings. The pictures are kind of dark since I was  not at the stove but at the countertop. If you don't have an Instant Pot you can make this on the stovetop. Follow the same directions but you will need to cook the soup for about 45 minutes for the peas to get tender.

Soup:

• 1/4 cup water
• 1 small sweet onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 1/2 teaspoon ginger, minced
• 1 cup yellow split peas
• 1 cup water
• 2 1/2 cups vegetable broth
• 3/4 teaspoon turmeric, grated
• 1/4 teaspoon black pepper
• 1/3 cup coconut milk (canned)

Garnish:

• sweet potato, roasted, then cubed and toasted
• 1 scallion, sliced

Turn Instant Pot to sauté and add 1/4 cup water while you chop the onion. Saute until onion begins to turn translucent.

Add ginger and garlic. Stir well and add more water if needed.

Turn Instant Pot off. Add peas, water, vegetable broth, turmeric and black pepper. Stir well.

Add lid and turn valve to sealing. Pressure cook on High for 15 minutes. Once time if up let the steam release naturally. This may take 15 minutes or so. Carefully open and stir.

Add coconut milk. Stir. Using an immersion blender puree soup until everything is smooth and creamy.

Garnish however you like. I used sweet potatoes and scallions. But you could pour a little coconut milk on top.

Enjoy!

Broccoli Cheddar Soup (WFPBNO)

 I've made this recipe before but used vegan butter and flour to thicken it up. I wanted to make it WFPBNO and decided to use 5 small Yukon gold potatoes instead. It was so delicious. So, if you are a fan of cheesy, broccoli soup you will definitely want to make this.

• 1 cup chopped sweet onion
• 5 small Yukon Gold potatoes, diced
• 3 cups Better Than Bouillon Roasted Garlic base (3 cups water w/ 3 tablespoons base)
• 3 cups unsweet, almond milk
  
• 3 cups broccoli, chopped
• 1 1/2 cups carrots, shredded
• 1 cup Brand New Vegan cheese sauce (I already had cheese sauce from earlier in the week - if you don't make this first)
• Salt and pepper to taste

Cook the onion on medium heat in a few tablespoons of water until translucent.

Add the garlic broth and milk; stir well. Add all the vegetables and bring to a boil. Turn heat down to medium and cook until veggies are tender, about 10-12 minutes.

Use an immersion blender and blend. But be sure to leave some visible pieces of broccoli and carrot. Stir in the cheese sauce, continue to stir until it's all incorporated. 

Add salt and pepper to taste! I made corny corn bread to go with this or you could use a compliant cracker.

Enjoy!!

Mushroom Stroganoff

This was amazing. Be sure to find ribbon noodles without egg. The only place I've found them is at  Publix. The leftovers reheated very well with a tiny amount of water or non-dairy milk added. I need to add this to our rotation of meals.

• 12 ounce package ribbon noodles
• water
• 1 sweet onion, chopped
• 3 tablespoons whole wheat flour, divided
• 2 cups water mixed with 2 teaspoons Beyond Bouillon, Garlic broth
• 1 tablespoon reduced-sodium soy sauce
• 1 1/2 pounds baby Bella mushrooms', sliced into 1/2 " thickness
• 1 teaspoon Italian seasoning
• 1 tablespoon white wine vinegar
• 1/4 cup vegan sour cream (make your own or purchase - optional)
• Black pepper to taste

Start water to cook noodles according to package directions; cook al dente since they will cook a little more when added to the sauce. Water sauté the onions until translucent. Adding more water if needed.

Add 2 tablespoons of the flour and cook for 30 seconds, stirring constantly.

Gradually add the broth and soy sauce. Stir occasionally and cook until it thickens.

Add mushrooms and Italian seasonings. Stir and cook about 5 minutes, stirring occasionally.

Add the vinegar, stir and simmer 3-4 minutes.

Add the noodles, sour cream, last tablespoon of flour and plenty of black pepper. Cook on low until pasta is nice and warmed through,

Garnish if you wish. Serve with a side salad and/or bread.

Enjoy!!

Blueberry Overnight Oatmeal

 This is one of our all time favorite breakfasts. Spend a few minutes assembling the mason jars one night, I make four at once. Then you have breakfast for two mornings. We eat these cold, but you could heat them in the microwave if you prefer warm/hot. The recipe is for one jar; add the ingredients listed to each jar you make.

• 1/2 cup old-fashioned oats
• 1/4 cup plant milk
• 1/2 cup water
• 1 tablespoon chia seeds
• 1/2 tablespoon maple syrup
• 1/4 teaspoon cinnamon
• 1/8 teaspoon vanilla extract
• 1/2 cup blueberries (mine were frozen, they thaw overnight in the frig)

Place all the ingredients, except blueberries in the jars. Start with oats.

Then add the remained of the ingredients.

Give it a good stir. Make sure  you get those chia seeds stirred up well or you will have clumps of seeds in the morning.

Top with the frozen blueberries.

Cover with lids. Place in the frig overnight. Stir the next morning. You may need to add more liquid.

Enjoy!!!1

Broccoli Tofu Stir-Fry

 I made this stir-fry between Christmas and New Years. I had some broccoli and other veggies that needed to be used. This was delicious over wild rice. Be sure you get the rice going early (follow the package directions for whatever type of rice you use.)

• 1 package extra-firm tofu, pressed and cubed
• 6 cloves garlic, minced
• 1/4 cup finely chopped fresh ginger
• 2-3 cups fresh broccoli florets
• 1 small sweet onion, cubed
• 3/4 of red bell pepper, cubed
• 4 ounces baby bella mushrooms, sliced

Sauce:

• 1/3 cup peanut butter
• 2 tablespoons gochujang
• 1 tablespoon mirin
• 3 tablespoons Hoisin Sauce

Preheat convection oven to 350F and cook the tofu for about 18 minutes. I use a copper pan that makes the convection oven work like an air-fryer. The wire rack sets on a pan so that air can circulate all around the food.

While the tofu cooks make the sauce.

Heat 1/4 cup water in a deep skillet. Add all the veggies and cook covered 10 minutes or so. I like my broccoli to not be limp. So, cook to your liking. Stir occasionally.

Add the sauce to the veggies and give it a good stir. Be sure everything is coated in this delicious sauce.

Once the rice is cooked, let it sit for 5-10 minutes and fluff with a fork.

Make your bowl. Start with rice and then top with the veggies and sauce mixture.

Enjoy!!!