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 · 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.

Cold · Favorite · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Perfect 3 Bean Salad

I have tried soooo many recipes for 3 Bean Salad, and this one is my absolute favorite hands-down!  I have actually been known to eat this for breakfast it is that good (and then again for lunch… and then again for dinner ha).  This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a vegan burger, veggie dog, or anything from the BBQ.  And like most marinated salads, the beauty of this is that the longer it sits, the yummier it gets!

I have made a single batch of this and it doesn’t last long, so below is a doubled recipe!  Or rather… the recipe I make on the weekends so I can have it everyday of the week.

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Perfect 3 Bean Salad

Time:

Servings: 10

Ingredients For the Salad:

  • 2 14oz cans of Chickpeas (drained)
  • 2 14oz cans of dark red kidney beans (drained)
  • 2 cups of fresh chopped green beans
  • 1 yellow bell pepper
  • 1 cup of chopped parsley
  • 1/4 cup chopped cilantro
  • 4 green onions
  • 1 tsp red pepper flakes (optional)

 

For the Dressing:

  • 3 lemons, juiced (about a 1/3 cup)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp whole grain mustard (I like the Trader Joes version!)
  • 2 tbsp honey
  • 2 tbsp sweet relish
  • 1 tsp salt
  • 1 tsp fresh ground pepper

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Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the brans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut them into bite sized pieces, I’ve found that 3/4 pieces per bean is perfect!

In a large mixing bowl (See *TIP below) combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the yellow bell pepper into small bite sized pieces, and add.  Finely chop the parsley, cilantro, and green onion and add to the bowl as well.

(TIP: Use your biggest mixing bowl.  No really, the BIGGEST one you have because there are a lot of things going in here, and it needs to be properly mixed!)

In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake, shake, shake until the dressing is a smooth consistency and pour over the bean salad.  Cover the salad and place in the fridge overnight so the dressing soaks into the beans, and everything is perfect.  In the morning, I like to transfer the bean salad in to single-serving sized 8oz or pint sized mason jars I can just throw into my bag and have at work!  For larger storage, quart jars will work too!

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Cold · Dinner · Dressing · Gluten Free · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Soba Noodle Salad with Lime Tamari Dressing

I love when I go out to eat somewhere and have something so yummy I think I need to make this myself! This was one of those cases.  I ordered this on a whim from the vegan bakery Wildflour, and started brainstorming immediately on how to translate it to a homemade version I can have anytime.  While I made the below recipe on a rainy spring day, this would be so refreshing in the summer, or perfect for a potluck/picnic.

This should make about 4 servings.  That being said, I didn’t have many leftovers… but I would imagine they only get better a few days later!  Note to self: Next time make a double batch!

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For the Salad:

1 8oz package of soba noodles

1 cup arugula

1/2 cup thinly sliced green cabbage

1/2 cup thinly sliced red cabbage

2 large carrots

1 green onion

1/2 Chopped Parsley (or Cilantro)

For the Dressing

2 tbsp tamari (or soy sauce)

2 tbsp rice wine vinegar

1 tbsp sesame oil

1 1/2 tbsp honey

1 tbsp sriracha (or more/less to taste)

3 cloves garlic

1 lime, juiced

Zest of 1 lime

A few shakes of red pepper flakes

For the Salad

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In a large pot, bring 8 cups of water to a boil.  Once that gets going, place the soba noodles in to cook.  Read the instructions on the package, but I’ve found that cooking 6 or 7 minutes was perfect.  Not too al dente, not too soft.  Once cooked, drain the noodles into a colander in the sink.  Rinse the noodles thoroughly under cold water so they stop cooking.  Once cooled off, set the noodles aside in the fridge and get chopping!

For the cabbage and carrots, I like to cut them into long thin strips so they have the same length as the noodles.  I tried something a lil fancy for the carrots: I use a peeler and sliced them into long flat ribbons.  I then cut them 3-4 time each the long way to make smaller thinner strips of carrot.  While yummy, this was pretty labor intensive, and next time I will probably just use a spiralizer instead.

Finely chop the parsley (stems and all!) and mix in half with the veggies.  I garnished with the other half later.  This would also be amazing with cilantro… unfortunately we are not growing that right now, so parsley it was!

For the Dressing

I found mixing this in a major jar was actually perfect for shaking and mixing, so it stays!  In a pint sized major jar, combine all dressing ingredients.  For the garlic I like to use a garlic press… but it can be minced/diced instead.  When all ingredients are in the jar: shake, rattle, and roll.

Combine veggies, soba noodles, arugula into a large bowl and cover with dressing.  Chill and serve cold (or warm?).

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

Vegan Lentil Bolognese Pasta Sauce

This recipe was one of those ‘make it up as I go along’ dinners 🙂

I originally was planning to have some zucchini and lentils, and it turned into the great creation below.  I chose the name ‘bolognese’ because the lentils make this super filling and the texture is almost ‘meaty’ as the lentils break down in the sauce when its stirred.  And adding the soup makes the sauce super creamy, a little sweet, and everything works so perfectly together!

I usually like to limit my cooking to 1 or 2 burners/pots for easy clean up, but I did have 3 burners going to simultaneously cook everything below.  All in all, it didn’t take too long (by the time the lentils are done cooking, the recipe is almost over) and I could each pot as I was done using it.

Ingredients:

1 cup green lentils

1 14oz can of petite diced tomatoes

1 zucchini

3 cloves garlic, minced

1 cup kale

1 cup tomato/roasted red pepper soup

1 tsp oregano

1 tsp basil

1 tbsp extra virgin olive oil

Fresh parsley to garnish

8 oz whole wheat pasta (about 1/2 box) Sub gluten free and you won’t miss a thing!

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Cooking Directions:

Start with the thing that takes the longest: Lentils!  Measure out 1 cup of green lentils into a medium sized pot, and wash/sort the lentils into the sink.  Drain the liquid, and add 2 cups of water (2:1) water to lentil ratio.  Bring the lentils to a boil over high heat, then cover and simmer on low for about 20 minutes until the lentils are soft and have absorbed all the water.

Meanwhile…

Start by heating the extra virgin olive oil in a large sauté pan over medium heat.  Chop the zucchini into small bite-sized pieces, and add to a sauté pan with the garlic, and cook on low for 5 minutes.  Once the zucchini gets soft, add the can of diced tomatoes with the juice.  Add the kale, oregano, and basil, and simmer the sauce on low.

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Meanwhile…

In a medium pot, boil some salted water and cook the pasta until it is al dente (depends on what shape you’re using, I did a whole wheat rotini and it was about 8-10 minutes).

Once the lentils are finished cooking, add them to the saucepan with the zucchini and tomatoes.  Add in 1 cup of tomato or roasted red pepper soup, and continue to simmer on low for 5 minutes.  The soup will make the veggies extra creamy and turn it into more of a ‘sauce’ which is amazing.  Add in the cooked pasta to the pan, and combine all ingredients together, until the pasta is covered in the sauce.

This made about 4 servings of sauce, and 2 servings of pasta… but I am trying this again tonight!  Would also be great with spinach instead of kale 🙂  Also mushrooms would be yummy sauteed in with the zucchini, might try that tonight.

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Cold · Dinner · Favorite · For Entertaining · Gluten Free · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Tabbouleh Tabbouli Tabouli, Oh My! Salad

I could probably (…OK definitely) eat tabbouli every single day.  This is the perfect salad for anytime of the year, for lunch or for dinner, served warm or cold.  This recipe is super easy and makes a ton of tabbouli so there are always leftovers which get better the longer it sits in the fridge.

For the grain I’ve used cous cous and bulgher wheat, but I’ve found that I like using white quinoa the best because the texture comes out great and its so easy to find.

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Ingredients

For the Salad:

3 large bunches of fresh parsley

2 cups of diced fresh tomatoes

1 green onion

1 1/2 cup dry white quinoa

1/4 cup of mint

For the Dressing:

2 cloves garlic

1/4 cup fresh lemon juice (Juice of 2 lemons)

1/4 cup olive oil

Salt and Pepper

(Optional) 1 tsp Red Pepper Flakes

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For the Quinoa

Pour the quinoa into a medium saucepan, and wash/drain quinoa in the sink.  Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.  Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes.  Fluff with fork, and set aside.  Alternatively for a lower-maintenance method you can use a rice cooker, and use the same 1:2 ratio of quinoa to water for that as well.

For the Salad

Meanwhile, wash the parsley, and dry in a salad spinner or pat dry with a towel.  Chop each bunch of parsley super finely, use both the leaves and stems.  Repeat with the mint, and add the greens to a large mixing bowl.

Finely dice the tomatoes (usually 3 large, or 1 pint of cherry).  I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!

Once finished slice up the green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

This is probably one of the easiest parts of the recipe!  Juice 2 large lemons and put into a small mixing bowl, remove seeds if there are any.  This should yield about 1/4 cup of juice.  What you want is equal parts lemon juice and olive oil, so add in 1/4 cup of olive oil as well.  Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing.  Add a lil salt, add a lil pepper, and whisk together!  Thats it, so easy 🙂

If you want to spice it up, add a few red pepper flakes to the dressing too!

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