Ginger Garlic Ramen

 I  made this ramen soup last week. The grocery store had baby bok choy and I knew this would be a delicious addition to a ramen soup. I love soup and could eat it year round. But, I usually don't make it very often in the summer. The weather here last week was in the low 60's and this soup was a welcomed bowl of comfort.

• 1 medium sized sweet onion, diced
• 4 cloves garlic, minced (I used cheater garlic already minced)
• 2 tablespoons grated fresh ginger
• 5 cups vegetable broth (I used Better Than Bouillion mixed with water)
• 2 whole star anise
• 2 tablespoons low-sodium soy sauce
• 4 baby bella mushrooms, sliced
• 2 blocks brown rice & millet ramen noodles (5 ounces) 
• 2 baby bok choy, roughly chopped
• 1 teaspoon sesame seeds for garnish
• 1/4 teaspoon red pepper flakes for garnish or a squirt of Sriracha sauce

In a Dutch oven heat 2-3 tablespoons of water. Add onion and saute for about 5 minutes until it egins to torn translucent.

Add garlic and ginger and cook 2-3 minutes until fragrant.

Add the broth and bring to a simmer. Add star anise and soy sauce and cover and simmer for about 10 minutes.

Remove the star anise. Add mushrooms, noodles and bok choy and cook until the noodles are done and the bok choy is tender.

Taste a noodle to be sure it's soft. 

Load up a bowl full of soup and garnish as desired.

Enjoy!!!

Black-Eyed Pea Chili (WFPBNO)

This cold snap has had us eating soup every day! I'm not complaining because I LOVE soup! I had some frozen peas in the freezer that needed to be eaten and after looking around on the web for ideas this is what I came up with. If you don't have quinoa or like it use whatever grain you have. I've been stocking up on quinoa, farro, barley, wheat groats and rice. This will serve 4-6 depending on how much you eat.

• 1 large sweet onion, diced
• 3 small red/orange bell peppers, chopped (I didn't have a regular sized one)
• 1/2 large green bell pepper, chopped
• 5 cloves garlic, minced
• 2 1/2 - 3 cups frozen black-eyed peas
• 4 cups vegetable broth
• 1 tablespoon chili powder
• 1/2 tablespoon cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 15-ounce can fire-roasted diced tomatoes, with the juice
• 3/4 cup frozen corn
• Garnish: lime juice, avocado (I didn't have any), cilantro

To a large non-stick Dutch oven add 3 tablespoons water. Sweat the onions until they are soft 4-5 minutes. You can add additional water if needed.

Add the bell peppers and cook another 3-4 minutes.

Add the garlic and cook another minute.

Add the black-eyed peas, broth and the rest of the ingredients up to and including the tomatoes.

Bring to a boil and cook about 5 minutes.

Then reduce  heat to low, cover and simmer until the peas are tender. I had to cook mine about an hour.

Stir occasionally and if needed add more broth. I didn't need to add more. When the peas are tender taste the broth and see if you need to add more of the spices. Add corn and quinoa and cook 20 minutes more.

Garnish as desired and enjoy! 

Avocado & White Bean Wrap (WFPBNO)

Okay, these aren't the best pictures and I'm not going to lie it's hard to make mashed beans look attractive. But this is a delicious wrap. If I had spinach instead of iceberg lettuce it would have helped with the presentation. However, you have to make use of what is on hand. These wraps were very filling and would be good with a cup of tomato soup. 

• 1 can (15-ounce) great northern beans, rinsed and drained
• 1 tablespoon liquid aminos
• 1 tablespoon white balsamic vinegar
• 1 Haas avocado, halved
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped
• 1 can (4-ounce) canned green chilies
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 2 large tortillas
• 1 tomato, thinly sliced
• Lettuce (or spinach)

Sauté beans in a large nonstick skillet for 1-2 minutes until warm. 

Add the liquid aminos and cook until it evaporates. Then add the vinegar and warm until it evaporates. Remove from heat and mash the beans.

Scoop the avocado pulp into a bowl and mash until it's smooth. 

Add the beans, lime juice,cilantro, green chiles, garlic power, paprika and onion powder.

Mix until combined well.

Spread h alf of the avocado mixture onto one wrap.

Add a row of tomato slices across the wrap. Then add a row of lettuce (spinach), another row of tomatoes and finally another row of lettuce.

Roll the wrap over the first row of tomatoes and continue rolling until it's all rolled up. Cut in half and enjoy!

Repeat process with the 2nd wrap.

Butternut Squash Quinoa Chili (WFPBNO)

It's been a little chilly in Florida the past week and I had a butternut squash on the counter that was in dire need of being used before it went bad. I search the web for ideas of how to use the squash and make a big pot of chili. By combining several promising recipes this is what I ended up with. This is delicious and filling. Makes about 6 servings. 

• 1 medium sweet onion, diced
• 1 large jalapeno, seeds and membranes removed, minced
• 4 cloves garlic, minced (I buy minced garlic in a jar)
• 4 cups butternut squash, diced into bite-sized pieces
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 teaspoons smoked paprika
• 2 cans fire-roasted tomatoes
• 4 teaspoons tomato paste
• 3 cups vegetable broth
• 1/4 cup quinoa, rinsed
• 1 can light red kidney beans, lightly drained
• 1 can black beans, lightly drained
• 1 tablespoon coconut sugar

Put 1/4 cup water in a Dutch oven and heat. Add onion and jalapeno; saute 3-4 minutes stirring often.

Add garlic and sauté for another 3 minutes, until onion and pepper are soft and golden.

Add the chili powder, cumin, smoked paprika and stir. Cook for another 2 minutes.

Add diced tomatoes, tomato paste and broth. Stir and bring to a low boil over medium-high heat.

When boiling add the quinoa and reduce heat to medium-low. You want some bubbles but not boiling. Cover and cook 13-15 minutes, stirring frequently to keep the quinoa from sticking.

Add squash, both beans, black pepper, coconut sugar and stir well.  Simmer on a medium low heat, covered until squash is done. About 20 minutes. Stir occasionally.

Taste and adjust seasoning as needed. Garnish with avocado and some Frank's hot sauce. 

Enjoy!!

Banana Bread (WFPBNO)

This is by far my favorite banana bread recipe. I found this online and made some modifications to keep it whole food plant based no oil. This will make 1 regular loaf pan of bread or 3 of the 5x3 aluminum foil bread pans. It would also make wonderful large muffins. Obviously you can customize these ingredients and switch out the type of nuts and/or dried fruit you use. Don't let the ingredients list keep you from making this amazing quick bread. I made the small loaves for everyone in the neighborhood for Christmas!

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup applesauce, unsweetened
• 1/4 cup peanut butter (find a brand that is just peanuts)
• 1/4 cup pure maple syrup
• 1/2 cup coconut palm sugar
• 1-1/2 teaspoon pure vanilla extract
• 2 tablespoons aquafaba (this is the liquid from a can of chickpeas)
• 1 cup mashed ripe bananas (about 3)
• 1/2 cup walnuts, chopped
• 1/2 cup pecans, chopped
• 1/2 cup raisins
• 1/4 cup sunflower seeds
• 1/2 cup vegan dark chocolate chips or chunks

Preheat oven to 350F. Lightly spray pans with oil or use parchment paper to line the pan. 

In a medium bowl add the flours, baking soda, salt and cinnamon.

In a large bowl, stir together applesauce, peanut butter, sugar, maple syrup, aquafaba and vanilla. Mi well. Add the mashed bananas, stir well. Add the flour mixture and stir until just combined.

Stir in the remaining ingredients. Don't overmix. Spoon into prepared pans. The mini loaves baked for about 35 minutes and the regular loaf pan took an hour. Be sure to check when the time is getting short since all ovens are different. Let loaves cool on a wire rack for about 10 minutes, then remove from pan. Allow to cool completely before slicing.

Enjoy!!!!