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

Kale & Toasted Walnut Pesto: Part II

RETURN OF THE LEFTOVERS!

Thankfully I had a ton of leftover pesto from yesterday, so I put it to good use!  I tried it with Rotini pasta, and threw in a bunch of additional veggies.  The same pesto recipe is below, but with some major pasta additions.

I added asparagus, canned diced tomatoes, and zucchini in addition to the kale, peas, and mushrooms from the previous day.  It ended up being about half pasta, and half veggies… but it was absolutely amazing!

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Ingredients

For the Pasta

1/2 Box Whole Wheat Rotini (Gluten free Rotini would also be amazing!)

1 cup Kale

2 cup mushrooms

1 14 oz can of petite diced organic tomatoes

1/2 cup frozen peas

1/2 bunch asparagus (about 1.5 cups) diced

1/2 zucchini (3/4 cup) diced

For the Pesto

2 cups kale

1 cup fresh basil

1/2 cup walnuts

5 cloves of garlic

1/4 cup parsley

1/2 olive oil

1/4 cup water

To Make The Pasta

In a large pot, bring 8 cups of water to a boil.  Add pasta, salt water slightly, and cook.

In another large saucepan, add 1 tbsp olive oil and sauté the mushrooms, asparagus, zucchini, and frozen peas about 15 minutes until they are nice and soft.  Hit it with some salt and pepper.  Once cooked, fold in the tomatoes (juice and all!) and add 1 cup kale until its wilted (about 5 minutes) and all veggies are soft.

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To Make The Sauce

In the food processor combine 2 cups kale, fresh basil, fresh parsley, garlic, and toasted walnuts from above.  Pulse on high, and stream in the olive oil while the pesto is mixing.  Do a little taste test, and if the pesto needs a smoother consistency, then pulse again and slowly add in the water.  I added about 1/4 cup.

Aaaaand voila! 

When pasta is done cooking, strain and add it to the saucepan with the sauteeing veggies.  Then fold in 1 cup of pesto and mix!

This makes about 4 servings – so dinner last night, and lunch for the rest of the week!

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