Dinner · Favorite · Gluten Free · Hot · Lunch · Recipe · Sides · Soup · Vegan · Vegetarian

Amazing Vegan Stuffed Pepper Soup!

Stuffed peppers always feel like such a treat to me!  Traditionally they are laborious, difficult to bake, and include so many ingredients that we never made them too much growing up.  That being said, this soup takes all the best parts of stuffed peppers, and delivers into a quick and equally amazing dinner!  This has got to be one of the easiest, and mind-blowingly delicious soups I have ever made.  There is very little prep time, very little cook time, and is a super easy weeknight meal.  The ingredient list is simple, yer the final product is so flavorful and comforting, it tastes like it has been cooking all day.

My mom originally sent a similar recipe to me, which I quickly veganized.  I tested it a few different times, but the below recipe is hands-down the best!  I used the okra because I was trying to clean out the freezer a bit and we had it… but it actually works really well in this soup.  It thickens a bit, and also adds some good color and texture.  Definitely worth keeping it on.  The recipe is also gluten free.  It also keeps well in the fridge, and is great for a lunch soup.  Serve with  crusty bread, and enjoy!

Amazing Vegan Stuffed Pepper Soup
Prep time: 15 minutes
Cook time: 45 minutes

Ingredients

3 bell peppers (I used orange and green)
1 vidalia onion
4 cloves of garlic, minced
1 cup frozen okra
1 28 oz can of crushed tomatoes with basil
1 28 oz can of diced tomatoes
1 package of meatless ground ‘beef’
1 cup rice (can make with white or brown)
1/4 cup olive oil
2 cups water
A few shakes of Red Pepper Flakes for some heat
Salt and Pepper for taste

Directions

Peel the onion and garlic, and chop finely.  Also cut the peppers into small bite-sized pieces and set aside.

In a large soup pot, sauté the garlic and onions in the olive oil over medium heat, for 5 minutes until they are soft.  Season with salt and pepper for taste.  Add the peppers and okra to the pot, and sautee for 5 minutes more.   Add in the crushed and diced tomatoes (juice and all!) and add two cups of water to the pot, and being to a boil.  Once boiling, recuse the head to low, and add in the meatless ground beef to the pot.  Stir in the red pepper flakes and simmer for 30 minutes.

Meanwhile…
In a rice cooker (or separate pot) cook 1 cup of rice, and 1 cup of water.  Once it is ready, set aside.  Do not add to the soup until the end, as the rice will absorb all the liquid and will thicken too quickly.

Dinner · Favorite · For Entertaining · Gluten Free · Hot · Recipe · Vegan · Vegetarian

The Best 5-Ingredient Tomato Sauce!

I’ve been making this recipe for years, it’s perfect when you want a light sauce that pairs well with a thick or stuffed pasta (ravioli, gnocchi, bucatini, etc).    It’s vegan, gluten-free, and packed with lots of veggies and good nutrients (lycopene, vitamin K).  And even though it doesn’t have many ingredient, it is packed with flavor!  Seriously, the basil, garlic, and while wine take care of that.

For the wine, we had a white Bordeaux on hand, but you can use anything that you would also drink (so you can have a glass while cooking, obviously).  



The Best 5-Ingredient Tomato Sauce!

Cooking time: 30 minutes

Ingredients

1 28 oz can organic diced tomatoes

3 cloves garlic

1/4 cup fresh basil

1/4 cup white wine

1 1/2 cup fresh spinach

(Olive oil for sautéing)

(Salt to taste)

Directions

Finely chop the garlic, and julienne the basil. Set aside. 

In a large saucepan, begin by sautéing the garlic over low heat. Once it gets lightly brown, add in the spinach and sauté for 3 minutes until the leaves are wilted slightly. 

Add the can of tomatoes, juice and all.  Also add the white wine and the basil. Stir until all ingredients are mixed and simmer in low for 25 minutes!  

One little trick I did was about 15 minutes in to cooking. I added half of the tomatoes into my Vitamix and blended the tomatoes for a bit to give it a smoother texture. Then added it back to the pan!

Dinner · Favorite · Gluten Free · Holiday · Hot · Recipe · Sides · Soup · Vegan · Vegetarian

Creamy Vegan Wild Rice Soup

More than anything I love when a recipe turns out so insanely good that I can’t wait to have it again.  This soup is rich, creamy, and packed with so many vitamins from the veggies!  And it is vegan/gluten-free too, so it can be enjoyed by all.  The leftovers didn’t even last more than a day, it was that delicious.

I started making this soup from what we had in our pantry, namely the wild rice.  Outside of soups, I don’t use wild rice all that much in everyday cooking, but it is a very hearty grain.  Also I used the ingredients we had on hand… purple carrots?  Sure!  They did turn the soup pink for a while in the beginning, but it all turned out a normal color in the end 🙂

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Creamy Vegan Wild Rice Soup
Time to Cook: 1 hour

Ingredients
1 cup wild rice
4 purple carrots
4 cloves garlic
3 stalks celery
2 cups mushrooms (I used enoki)
1 tbsp extra virgin olive oil
1/2 package sprouted tofu, cubed
1/4  cashew cream/vegan sour cream (or cup heavy cream for a vegetarian option)
1/4 cup fresh chopped parsley
1 cup fresh spinach
6 cups water

Directions
In a medium sized pot, measure out 1 cup of wild rice.  Add water to the pot and rinse the rice until the water turns clear and drain.  Add 4 cups of water, and bring to a boil on the stove.  Once boiling, turn the heat to low, cover, and let cook for 45 minutes.  Wild rice needs a long time!

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Meanwhile…
Slice the carrots and chop the mushrooms and celery into bite sized pieces.  Add the carrots, celery, and mushrooms to a large soup pot, along with the olive oil, and press the garlic into the pot.  Sauté for 8-10 minutes until the veggies are soft.  Add 6 cups of water and bring to a boil.  Once at a boil, turn the heat down to medium-low and simmer the soup for 30 minutes.  The rice should be done around then.

Once rice has finished cooking, drain ay water, and add to the soup pot.  Stir in the parsley, cubed tofu, cashew cream or vegan sour cream, and the spinach.  Cook for 15 minutes longer on medium heat, and enjoy!

Cold · Dip · For Entertaining · Gluten Free · Holiday · Recipe · Sides · Vegan · Vegetarian

Easy 5-Ingredient Baba Ganoush

I first made this recipe for a Mediterranean potluck my roommates and I threw.  For this adaptation of the recipe I added way more garlic because we looove garlic over here.  So good with pita or veggies, on a falafel, or just by itself.

Easy 5-Ingredient Baba Ganoush
Prep Time: 45 minutes
Cook Time: 5 minutes

Ingredients
2 medium eggplants
2 lemons, juiced
5 cloves fresh garlic
4 tbsp tahini
1 tsp salt
(Olive Oil, for roasting)

Directions
Cut the eggplant into thin slices (1/4 inch) each and try to keep consistent.  Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.

Once drained, pat the eggplant slices dry and place into a a sheet pan with a thin layer of olive oil.  Salt the eggplant, and cook the veggie slices for 20 minutes.  Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.

Once cooled, peel the eggplant, and place in the food processor with the rest of the ingredients.  Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.

For Entertaining · Gluten Free · Home & Beauty Products · Recipe · Uncategorized · Vegan · Vegetarian

All Natural DIY Body Scrub with Coffee & Coconut

After almost running out of our super expensive amazing face scrub the other week, I decided that it would be pretty darn easy to make our own.  And what do we throw away tons of… coffee grounds!   Since we have lots of extra super fine coffee grounds from the expresso machine, that was a great way not only to save waste but put those grounds to good use.

This vegan 3-ingredient recipe was so simple and quick to make.  The only thing that took a bit of time was heating the oil… but if its a warm day you can absolutely skip that step!  I was super impressed with the exfoliating the coffee did, and also how my skin felt so hydrated from the coconut oil after.  Plus I smelled amazing, so that was definitely an added bonus.  Definitely can’t wait to use this recipe again, we really loved it!

All Natural Body Scrub with Coffee & Coconut
Time to make: 5 minutes!

 

Ingredients

2 cups fine coffee grounds
1 cup coconut oil
1 cup coarse sugar
Directions

After you have that delicious cup of coffee (or 4 or 5), store the coffee grounds in a large wide-mouth quart sized mason jar.  Add the sugar directly to the grounds.

In a double boiler over the stove, melt the coconut oil slightly so that it is soft enough to mix in, but not 100% melted so that it will melt the sugar.  Once ready, add that to the mason jar as well.  Mix all ingredients together and use liberally on any part of the body!

*NOTE
I used super fine coffee grounds (espresso grounds really) and haven’t tried this with a courser grind.

Dinner · Favorite · Gluten Free · Hot · Recipe · Sides · Soup · Vegan · Vegetarian

Healing Vegan Miso Soup

This is definitely our weeknight ‘go-to’ meal when we want something simple, quick, and super yummy!  We always have the ingredients on hand, and this one-pot soup cooks up in about 15 minutes.  One of the great things about miso soup is that you can pretty much throw in any veggies you have in the fridge.  I like to use watercress, but I’ll add cabbage, kale, spinach… anything laying around to give it an extra crunch.

Theres so much good stuff in here, I always feel super healed after having a big bowl.  Tons of antioxidants from the mushrooms, greens, garlic, seaweed, and miso. Its a wonderfully light dish but also had a ton of protein from the tofu!

This soup can be the main course for dinner, or as an appetizer.  I usually throw some jasmine rice in the rice cooker while the water is boiling, and everything is ready at once!  This recipe would also be perfect with a Soba Noodle Salad, a Vegan Sushi Rice Buddha Bowl, or Vegan Nori Rolls!

Healing Vegan Miso Soup
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

2 tbsp miso paste, white or red

6 cups of water

4 cloves of fresh garlic

1/2 package (6oz) sprouted tofu, cubed

2 cups watercress

1 cup cremini mushrooms

2 green onions

1 sheet of nori or dried seaweed

1 tbsp tamari

Directions

In a large saucepan bring 6 cups of water to a boil.  Using a garlic press, press the 4 cloves of garlic right into the boiling water.  Slice the mushrooms and add to pot, cook for 5 minutes.  Add the watercress, cubed tofu, green onions, and tamari, and cook for 5 minutes longer.

Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end. You are ready to dish up!  Once in a bowl, finish with nori strips and serve!FullSizeRender (7)

Dinner · Gluten Free · Hot · Recipe · Vegan · Vegetarian

Vegan Pad Thai

This is such an easy and yummy meal to make on a weeknight!  The saucy is rich and super flavorful, and all the cooked veggies give each bite a super crunch.  I remember making up this recipe because we had a ton of extra rice noodles and I was (and usually always) want Pad Thai.  We had this with a big bowl of miso soup, and the flavors together worked so well!

Vegan Pad Thai
Prep Time: 15 mins
Cook Time: 15 mins

Ingredients

For The Noodles

1 package rice noodles

3 cups green cabbage (1/2 head, or alternatively 1 package cole slaw mix)

6 oz (1/2 package) sprouted tofu

1 cup bean sprouts

3 carrots

2 green onions

2 tbsp sunflower oil

1/2 tsp sesame oil

1 tsp soy sauce / tamari

1/8 cup crushed peanuts

1 lime

For the Sauce

1/2 cup peanuts

1 tbsp sriracha (add more for a spicier sauce)

1/4 cup sunflower oil

2 tbsp rice vinegar

2 tbsp soy sauce / tamari

1 tbsp honey

A pinch of turmeric

Directions

Veg Prep! Take the cabbage head, and remove the topmost 3-4 large leafs and compost.  These are very tough and thick.  Cut half of the cabbage into long thin strips.  Cut the carrots similarly.  Roughly chop the peanuts and set aside for garnish.  Slice the green onion into small thin strips, starting 3 inches up the onion.  Save the bottom white root section + 3 inches, and place into a clear jar of water and they will regrow!  Set aside onion for now.  Cube the tofu into small bite sized pieces

For the Sauce:

In a Vitamix, add all ingredients and puree!  It’s that simple!

For the Pad Thai:

Boil a large pot of water, and add the rice noodles.  These cook super quickly, so after the noodles are cooked for 4-6 minutes, drain and set aside.

Meanwhile…

In a large wok, heat the sunflower oil and add the cabbage, carrots, 1/2 of the bean sprouts.  Cook about 6-8 minutes until the veggies are soft, and add in the soy sauce and sesame oil.  When the noodles are finished, add them into the wok with the green onions, remainder of the bean sprouts, and tofu.  Add the sauce to the wok, toss all the ingredients together, and plate!

Quarter the lime, and squeeze fresh lime juice over the pad thai, garnish with peanuts, and serve!

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