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

Creamy Vegan Wild Rice and Chickpea Soup with Kale

Creamy Vegan Wild Rice and Chickpea Soup with Kale

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients

3 cloves garlic
1 vidalia onion
1/2 cup wild rice
3 carrots
3 stalks celery
1 cup mushrooms (I used cremini)
2 14oz cans chickpeas
1 bunch chopped kale (about 4 cups)
2 springs fresh thyme
Salt and Pepper to taste
1/2 cup cashews
2 cubes of Rapunzel vegan bullion (or 2 cups broth)
6 cups of water

 

Directions

To make the cashew cream, you can either soak the cashews overnight, or microwave them for 30 seconds with water. Either way, drain and blend until smooth. Set aside until the soup is almost done.

Finely mince the onion and garlic, and sautee in 1 tbsp olive oil for about 5 minutes until translucent. Chop the carrots and celery and add to the pot.
Add the thyme, bullion, mushrooms, and water to the pot and bring to a boil. Once boiling, add the wild rice, and turn down to a simmer for 30 minutes stirring occasionally.

Add the chickpeas and kale to the soup, and cook for an additional 15 minutes until the rice is tender. Stir in the cashew cream, and serve hot!

Dinner · Favorite · For Entertaining · Gluten Free · Holiday · Hot · Recipe · Sides · Uncategorized · Vegan · Vegetarian

Purple Risotto with Mushrooms and Asparagus

This was an improvised dinner, and one that turned out fantastic! We are moving in about 5 weeks, and I’m trying to think of ways to use what we already have in our pantry so we don’t have a ton of food to move.  The solution: grab anything that’s half open and start getting creative!

Also, a very exciting note: my new kitchen is absolutely amazing!  Its big, spacious, has great appliances, and even has an island.  Can’t wait to get in there!  Back to the recipe

I found half open bags of arborio and forbidden rice… and since they were both short grain rices that take a lot of water (and I didn’t have enough arborio for a full pot of risotto), I thought why not combine them! And I’m glad I did because when cooked risotto-style the forbidden rice turns this amazing deep purple color which was neat with the asparagus!

Also, for the past week I’ve been using a “stock bag” in the freezer – which is where I throw my leftover bits of carrots/onions/peels that I don’t use while cooking. So that’s why carrots ended up in the stock pot but not the recipe.

 

Purple Risotto with Mushrooms and Asparagus
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

1/2 cup arborio rice and 1 cup forbidden black rice (or 1.5 cups arborio)
1/2 lb asparagus, chopped into bite sized pieces
1 cup crimini mushrooms, chopped
4 cloves garlic
1/2 vidalia onion
1 tbsp olive oil
1/8 cup white wine

For the broth/stock pot
6 cups water
1/2 cup white wine (I used pinot grigio)
asparagus stems
2 bay leaves
2 Rapunzel veggie bullion cubes
carrot stalks/peels
onion skins

Directions

Chop the asparagus and mushrooms into bite sized pieces. Set aside in a bowl for now. Add the stems of the asparagus and mushrooms into a medium sauce pan. This will be for the stock.
Dice the onion and garlic finely. Peel one or two layers of the onion off first, and add to the stock pot. Add the bay leaves, carrots, bullion, and white wine to the stock pot and bring to a boil.

Wash and rinse rice thoroughly.  Set aside for now.

In a large sauce pan, sautee the onion and garlic in the olive oil for about 5 minutes until soft but not brown. Add the rice, and sautee on low for 2-3 minutes. Once done, add the 1/8 cup of white wine to the pan to de-glaze.

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Begin by adding 1/2 ladle fulls of the stock to the rice, gently stirring every minute. When rice absorbs the liquid, add another ladleful. Repeat about 20 minutes, until the rice begins to plump. Add the asparagus and mushroom pieces, and cook for an additional 15 minutes, until the rice is perfectly cooked.

I ended up having about 2 cups of leftover stock after cooking, but that’s always a great thing to have leftover!  And, as the #1 rule when cooking with white wine: a little for the recipe, a little for the chef 🙂

 

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!

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)

Cold · Dressing · Family Recipes · Favorite · For Entertaining · Gluten Free · Holiday · Salad

Family Recipe: Aunt Ruth’s Salad Dressing

Probably my favorite of our Family Recipes! My grandparents used to own a restaurant/‘Supper Club’ outside of Chicago during the 60s and 70s- and this recipe always gets passed around in our family cookbooks.  This dressing gets made for every holiday, special occasion, or for when we want to class up a salad.  It is perfectly tangy, sweet, and works with any kind of lettuce, really!  To me, its one of the only things that makes iceberg lettuce worth eating.

Growing up I always though of this recipe as a ‘special occasion’ dressing, as we didn’t make it too often.  Probably because safflower oil was traditionally a bit hard to find in a regular supermarket.  Nowadays its pretty easy to find (even organic!) so thankfully this dressing will be made more and more often!

Aunt Ruth’s Salad Dressing
Time To Prepare: 5 mins

Ingredients:

1/2 cup apple cider vinegar

1/4 cup sugar

1 tsp salt

2 cloves garlic (minced or through a garlic press)

1/2 cup extra vigrin olive oil

1/2 cup safflower oil

Add all the ingredients to a quart sized major jar, and shake before serving!  Thats it 🙂
Dressing should last up to 1 week in the fridge.