15 Bean Soup (WFPBNO)

I'm sorry these pictures don't do this recipe justice. This is so easy and super delicious as well as filling. I used the Slow Cook feature on my Instant Pot to make this soup. Also, one of the things I love about this dish is you don't have to soak the beans in advance!! I have several recipes that don't require pre-soaking of the beans and I love that they are so easy to throw together. I know the weather is really heating up; but I'll tell you, I can eat soup year round. Throw most of the ingredients in your slow cooker and when you get home in the afternoon all you have to do is add the diced tomatoes and let it cook another 30 minutes. How easy is that? Be sure to throw some of your favorite hot sauce on and a garnish before eating! Remember we eat with our eyes first.

• 1 package 15 Bean Soup mix
• 8 cups vegetable broth (if you like it real soupy you can add more)
• 1 large sweet onion, diced
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 can (15 ounce) diced tomatoes
• Garnish: hot sauce and sliced scallions

In a colander rinse the beans and remove any small rocks or unwanted debris. To your slow cooker add the beans, broth, onion, and garlic. Stir well. Set slow cooker on high and cook for 6 hours. Test a couple of beans to ensure they are tender. If not cook longer. Once the beans are tender stir in the tomatoes and chili powder. Cook an additional 30 minutes so the tomatoes heat up.

This is the soup once it's removed from the slow cooker to cool before storing in the frig.

This is a delicious bowl of yummy. Serve with cornbread or serve over rice.

Enjoy!!!

Mexican Stew (WFPBNO)

I've made this recipe several times but this is the first time it's been WFPBNO. I used soy curls, which are compliant instead of a vegan meat substitute. I think it turned delicious and is definitely healthier. It has my favorite black bean and corn combo and the freshly roasted tomatillos give it that Mexican flair. If you can't find fresh one look for canned ones in the ethnic isle. Be sure your fresh tomatillos have a tight fitting husk and are bright green and firm.

• 1-1/2 pounds fresh tomatillos, husks discarded, rinsed and quartered
• 4 ounces soy curls, snapped into bite-sized pieces and rehydrated in water or broth
• 1 large or 2 medium sweet onions, chopped (about 3 1/2 cups)
• 1-1/2 tablespoons minced garlic
• 1 ginormous jalapeno, halved, seeded and chopped 
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 9 ounces frozen corn
• 1 3/4 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 2 teaspoons masa harissa

Heat broiler. Arrange tomatillos on a baking sheet covered with parchment paper. Broil 6 inches from heat until lightly charred, turning occasionally. This should take about 8 minutes.

Squeeze the soy curls to remove some of the liquid and drop them into a Dutch oven over medium heat. Continue until you've added all of the soy curls. Stirring occasionally until they are light brown. Remove to a bowl.

To the same Dutch oven add onion, garlic, jalapeno, oregano and cumin. Add a splash of water if needed to keep things from sticking. Cook about 3 minutes then add tomatillos, corn, broth, 1/2 cup water and the soy curls. Bring to a boil then turn to a simmer. Cook a few minutes, stirring occasionally.

Stir in beans, cilantro and masa. Stir and simmer uncovered until slightly thickened, about 5 minutes.

Serve with avocado, vegan sour cream and chopped onion if desired. Taste first, but I added a few splashes of Frank's hot sauce to my bowl.

This would be good with cornbread or even a warm tortilla.

Enjoy!!!

Potato Chowder (WFPBNO)

Today's rain had the house on the chilly side so I decided to whip up this potato chowder to warm me up. This came together really quick and you probably have everything in your pantry to make this yummy, filling chowder. I grew turmeric year before last and have a gallon zip lock  bag full in the freezer. I used the micro plane to zest it directly into the pot. If you don't have fresh, dried will work fine. Don't wait get started on this and you will have dinner ready in about 30 minutes.

• 1 1/2 tablespoons minced garlic (I use the already minced stuff from the grocery, in a jar)
• 1 medium sweet onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, sliced into bite-sized pieces
• 5 medium russet potatoes, peeled and diced (4 cups)
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 4 cups vegetable stock
• 2 cups almond milk, unsweet (your favorite plant-based unsweet milk)
• 1/4 cup all purpose flour
• 1/2 cup nutritional yeast

In a large Dutch oven, sauté the garlic, onion, carrots and celery in a little broth or water until the onions are translucent.

Add the potatoes, cumin, turmeric and pepper. Stir well; then add the vegetable stock. Bring to a boil, then reduce heat to simmer and cook uncovered for 20 minutes.

While the soup is simmering combine the plant milk, flour and nutritional  yeast. Whisk well.

After 20 minutes your potatoes should be tender. 

Add the milk mixture to the pot. Stir well, the chowder will thicken.

Garnish with some red pepper flakes, just a few and/or fresh parsley.

Enjoy!!!

Macaroni Taco Soup (WFPBNO)

I've made Taco Soups before but I don't think I've added pasta to it. This was a nice change. I cooked the pasta separately and kept it in a separate container so it wouldn't absorb all the broth from the soup. These are every day ingredients that you probably have in you pantry or freezer. As the weather starts to cool off again it's soup season! This is also ready in about 30 minutes making it a fast weeknight dinner.

• 1 sweet onion, diced (about 1 cup to 1 1/2)
• 1 heaping tablespoon minced garlic (I buy the stuff in a jar)
• 2 small jalapeno, diced (optional)
• 1 packet Taco Seasoning mix
• 1 cup corn, I used frozen
• 2 15-ounce cans black beans, drained and rinsed
• 1 28-ounce can diced tomatoes
• 1 4-ounce can diced green chilies 
• 3 cups vegetable stock (you can use more if you want it soupier)
• 1 lime juiced
• 8 ounces uncooked macaroni
• Garnish: sliced scallions, chopped avocado, chopped cilantro, tortilla chips, lime wedges

Heat about 1/4 cup of water in a Dutch oven. Add the onion, garlic, jalapeno and taco seasoning. Cook about 2 minutes stirring well. Add another splash of water if needed. Start your pasta, cook according to package directions.

Add corn, beans, tomatoes, chiles and broth. 

Bring to a boil, lower heat and simmer 15-20 minutes. Add the lime juice just before serving.

Drain pasta and run cold water over it to keep it from sticking. Set aside.

To serve add some pasta to your bowl. Ladle the hot soup over the pasta and garnish with the things you love. 

Enjoy!!!

Tom Yum Soup (WFPBNO)

I loved this soup!! I made baked tofu to add to my bowl and cook the noodles that are shown in the package according to the package directions. I added the noodles to my bowl, filled it with soup and then added 11 cubes of baked tofu. It was delicious. After the noodles are cooked use your kitchen scissors and cut them into smaller lengths. The flavors of this soup were spot on. If you don't like heat reduce the amount of dried chiles you use. This is about 4 huge servings. 

• 2 tablespoons water or broth for sauteing
• 3-4 drops lemongrass essential oil
• 1/2 medium sweet onion, thinly sliced
• 2 tablespoons fresh ginger, minced
• 2 Thai dry red chilies, broken in half to pour out the seeds
• 1 1/2 cups button mushrooms, thinly sliced
• 2 heaping tablespoons cheater garlic (already minced in a jar)
• 1/2 jar red curry paste, I love Thai Kitchen
• 6 cups vegetable stock
• 3/4 cup coconut milk
• 1/4 cup lime juice, plus 4-5 slices of peel
• 1 15-ounce can no salt, diced tomatoes, drained
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons coconut sugar
• brown rice noodles, I used Thai Kitchen, but whatever you have on hand is fine
• 1 batch Baked Ginger Garlic Tofu
• fresh cilantro, for garnish, minced

Heat water in a Dutch oven and add the lemongrass oil and onions. Sauté for 5 minutes. Add ginger,  mushrooms, and garlic. Sauté for 4-5 minutes, stirring occasionally.

Add curry paste and chili's; sauté another 4-5 minutes.

Add vegetable broth, coconut milk, lime peel, tomatoes, soy sauce and coconut sugar. Stir well; bring to a boil, then reduce heat to a simmer, cover and cook 10-15 minutes.

Add the lime juice and stir. Simmer for a few minutes. Taste and adjust seasonings, if needed.

While the soup was cooking I had the tofu and noodles cooking. Add noodles to your bowl. Fill with soup and top with tofu cubes. Garnish with cilantro.

So delicious!!!

Bourbon Mango Black Bean Chili (WFPBNO)

I know this sounds like an odd combination, but trust me. This works. I based this on a recipe I saw online that I wanted to make whole food plant based no oil. I choose to use soy curls. You just break them into bite-sized pieces and soak them in broth or water for about 10 minutes. Then drain and squeeze all the liquid of of them. They remind me of pulled chicken. Anyway, this has a wonderful flavor and serves 4 so there isn't a huge investment involved. Give it a try and let me know in the comments below what you think of the dish. 

• 1 cup soy curls* (see note above about soaking the soy curls)
• 1/2 large sweet onion, diced
• 1 jalapeno, seeded and diced
• 1 heaping tablespoon pre-minced garlic
• 1 1/2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 2 14-ounce cans diced tomatoes
• 1 15-ounce can black beans, drained and rinsed
• 1 heaping cup frozen mango cubes, thawed and cut in half
• 2 tablespoons bourbon
• 1teaspoon coconut sugar
• 1/2 teaspoon black pepper
• pinch of cayenne pepper
• cilantro for garnish

Heat a couple of tablespoons water in a Dutch oven. Add onion and jalapeno and cook about 5 minutes until they soften. 

Stir in the garlic and cook another minutes.

Add the drained soy curls to the pot. Stir well.

Add chili powder and smoked paprika and cook another 3-5 mminutes.

Add the diced tomatoes and stir well.

Add black beans and mango to the pot and stir. Cook until warm. Add bourbon and brown sugar. Add the black pepper and cayenne right before serving.

Serve with cilantro and I always add a shot of Frank's hot sauce to my bowl.

Enjoy!!!

1-Pot Tomato Soup

So I looked for a tomato soup recipe online that I could modify and make to go with a quiche I had in the oven. This turned out so good. This soup was quick, easy, delicious and filling. You probably have all the ingredients in your pantry to make this. If you don't have the whole San Marzano tomatoes I think you could use more of the diced tomatoes and it would be just fine. This paired wonderfully with the quiche I made. 

• 1 large sweet onion, diced (about 1-1/2 cups)
• 2-3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 (28 ounce) can whole San Marzano tomatoes in juice
• 1 (6 ounce) can tomato paste
• 1 (14.5 ounce) can diced tomatoes
• 1 cup vegetable broth
• 1 (14 ounce) can coconut milk
• black pepper to taste
• 1 tablespoon maple syrup
• Garnish: vegan parmesan cheese

In a large Dutch oven  heat 1/4 cup water. Add the onion and cook until it begins to look translucent.

Add garlic and basil and cook for another minute.

Add tomatoes with their juices, tomato paste, diced tomatoes, broth, coconut milk, pepper and maple syrup. Bring to a simmer and cover. Let cook for about 20 minutes.

Remove lid and give it a good stir. 

Use an immersion blender and puree the soup.

Give it a taste and add more black pepper or maple syrup. If you want it thicker simmer a little longer without the lid.

I love serving tomato soup in large coffee mugs!! But bowls work also, be sure to garnish.

I served this soup with the quiche I had in the oven for our lunch today!!

Enjoy!!