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!!!

Smothered Green Chili Burritos

These were really good but I used a little too much spinach so I'm going to adjust the amount in the following recipe for you. Lots of nice flavors going on here, wish I had a slightly larger burrito but hey, you gotta use what you have! These had a really nice flavor and the sauce was spot on. I had some frozen roasted Hatch chilies in the freezer that I used but you can sub a can of diced green chilies. This filling would also make a delicious quesadilla or taco. 

Filling:

• 1 small onion, diced
• 1 potato, diced (I used a russet, but a Yukon gold would be delicious)
• 1/2 red bell pepper, diced
• 2 cups frozen spinach
• 1 15-ounce can pinto beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 2 teaspoons Braggs liquid aminos
• 1/2 cup vegetable broth

Sauce:

• 1 small onion, diced
• 1 ice cubed roasted Hatch chilies (or sub 1 4-ounce can diced green chilis)
• 1/2 cup vegetable broth
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 teaspoon Braggs liquid aminos
• 1 tablespoon lemon juice
  
  
• Flour tortillas

Saute onion in a splash of water until translucent .

Add the onions to a blender. Add remaining sauce ingredients (not the tortillas) to blender.

Blend until smooth.

Cook the other small onion in a large skillet with a splash of water until translucent.

Add the remaining filling ingredients to the skillet and cook over medium until the potatoes are soft, 10-15 minutes. Add more vegetable broth or water if the pan starts to dry out.

Once potatoes are soft remove from heat and create an assembly line to fill the tortillas.

Place burritos in a cast iron pan and brown on all sides.

Place burrito on a plate and top with cheese sauce and a generous amount of the chili sauce.

These can be garnished with whatever you enjoy. Sliced jalapenos, guac, extra cheese sauce, etc.

Enjoy!!

Chickpea & Artichoke Casserole (WFPBNO)

This casserole has some of my favorite foods in it. Who doesn't love a bite of artichoke and Kalamata olives are one of my favorites. I wanted to be sure the potatoes were done, so I boiled them for about 10 minutes before assembling this casserole. However, they may cook just fine in the casserole without the precook. I just didn't want to take any chances. I also used Yukon gold potatoes since you don't have to peel them. If you use a different type of potato you should probably peel them. 

• 1 can chickpeas, rinsed and drained
• 1 can artichoke hearts, quartered, rinsed and drained
• 2 cups Yukon gold potatoes, cut into 1-inch pieces
• 1 cup grape tomatoes, halved
• 1 cup red bell pepper, diced
• 1/2 cup kalamata olives, halved (I buy already pitted and halved olives)
• 1 tablespoon garlic, minced
• 3 tablespoons water
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• black pepper, freshly ground, to taste

I boiled my potatoes for about 10 minutes. Until a toothpick pierced it easily. Don't over cook them since they will cook more in the casserole. Drain and set aside.

In a large mixing bowl add all the ingredients, except for the vinegar. Toss to combine well.

Pour into a large casserole and cover with foil. Cook for 20 minutes.

Remove casserole from oven, toss and replace foil. Cook another 20 minutes.

Remove from oven, discard the foil. Add the vinegar, stir and bake another 15 minutes.

Serve hot with a side salad or over some pasta.

Enjoy!!!

Hash Browns (WFPBNO)

 I've used my waffle iron to make hash browns before and thought it was time to share the recipe with everyone. This is so simple, I feel odd, calling it a recipe. You need a large bag (mine was 30 ounces) of hash browns, I thaw them overnight in the frig, some spices and a waffle iron. So simple, yet so yummy!

• 1 30-ounce bag of hash browns, thawed, look for potato to be the only ingredient
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon Mrs. Dash, Southwest Chipotle seasoning
• 1/4 red onion, minced

Add all ingredients to a large bowl and stir well.

Preheat non-stick waffle iron. Add potatoes. You will need to press down on the lid several times during cooking. Don't lift the lid! I cooked these about 15 minutes, until there was no more steam escaping when you press down. If you try to lift the lid too soon the top will stick to the lid of waffle iron.

After 15 minutes on the highest setting. 

While you cook the rest, the first batches can be placed in a 200F oven to keep warm. Serve with your favorite condiments (ketchup and spicy BBQ sauce). I also had homemade breakfast paddies.

Enjoy!!

Springtime Asparagus, Potato & Butter Bean Soup

I know some of you probably think it's too hot for a bowl of soup. But, let me tell you, this was amazing. We have had asparagus on sale lately and I wasn't sure what to do with the bunch I bought. I was inspired by some recipes I saw online and did a smash up to come up with this soup. It is so flavorful and Jack declared it a "make again".  If it's too hot where you are be sure to save this one for fall, (but the asparagus won't be as reasonably priced. 

• 1 huge sweet onion, diced (about 1 1/2 cups)
• 5 cups Better Than Bouillon broth (1 teaspoon broth to 1 cup of water)
• 6 cups Yukon gold potatoes
• 2 15-ounce cans butter beans, undrained
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 1 pound asparagus spears, trimmed and cup into 1 inch pieces
• 1 tablespoon dried dill
• Garnish: salt to taste, freshly ground black pepper and sliced scallions

In a large Dutch oven saute the onion in a few tablespoons water or broth. Adding 1 to 2 tablespoons as the onions turn translucent.

Add the broth and the next four ingredients (through cayenne). Increase heat to high and bring to boiling.

Reduce heat, cover and simmer 20 minutes until potatoes are tender. Once potatoes are tender carefully use an immersion blender and blend about 1/4 of the soup to make it thick. Be sure and leave some beans and potatoes whole.

Add asparagus and dill. Cook about 5-6 minutes until asparagus is tender.

Serve with garnishes.

Enjoy!!!

Potato Cauliflower Scramble (WFPBNO)

We love a tofu scramble for breakfast or even as a wrap for dinner. This is the first time I've added extra vegetables to my tofu scramble and it really bulked it up nicely. I had an extra baked potato in the oven from earlier in the week. This is one of those clean out the frig dishes. Use what you have!

• water, for sautéing
• 3 tablespoons dried onion flakes
• 1 cup finely chopped zucchini
• 3 cups steamed cauliflower florets, chopped after steaming
• 1 package extra-firm tofu, drained and crumbled
• about 2 cups chopped cooked potato, I used 1 medium to large russett
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• fresh cracked black pepper
• 2 tablespoon tahini
• 3 tablespoons nutritional yeast
• 1/2 teaspoon kala namak (black salt)
• 3 cups steamed kale or spinach

Heat a large nonstick skillet over medium-high heat. Add 3 tablespoons water and add the dried onion and zucchini. Cook until softened, then add cauliflower, tofu, potato, mustard, garlic powder and pepper.

Cook for 3-4 minutes, then add tahini and nutritional yeast and stir well. If needed add more water to keep from sticking. Add black salt and kale. Stir and cook until everything is hot. Serve with tempeh bacon and some hot sauce. You could also make this a burrito filling. You could also add sautéed mushrooms to this. Again, use what you have in your frig.

Enjoy!!!

Southwest Vegetable Soup

I made this soup last week when it was so cold here. One night the low was 24!!! This easy one pot soup used last weeks Tofu Taco Crumbles and they really boasted the flavor. I will be making them more often and just changing up the flavor profile from taco, chorizo, Italian, etc. Okay, enough about the crumbles, let's make this delicious, warming soup.

• 1 batch Tofu Taco Crumbles
• 1 sweet onion, chopped
• 3 cloves garlic, minced (I buy pre-minced garlic)
• 1 rib celery, chopped
• 2 teaspoons cumin seeds
• 2 quarts vegetable broth
• 2 14-ounce cans fire-roasted diced tomatoes
• 3 red potatoes, cut into bite sized pieces
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1 teaspoon dried parsley
• 3 cups frozen corn kernels
• 1/2 teaspoon black pepper
• fresh cilantro for garnish 

In your Dutch oven or a large pot add 1/4 cup water and onions, garlic, celery, cumin seeds and cook, stirring occasionally until onions are translucent, about 5 minutes.

Add the broth, tomatoes, potatoes, bell pepper, tomato paste, bay leaf, oregano and parsley. Bring to a boil. Reduce heat to simmer and cook until the potatoes are tender, about 20 minutes.

Add the corn and the tofu crumbles, let simmer about 4-5 minutes. 

Serve topped with cilantro.

Enjoy!!