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

Creamy Vegan Lemon Rice (Avgolemono) Soup

I’ve always loved the creamy, lemony flavors in avgolemono soup! The traditional Greek recipe is an egg and lemon soup with rice, but I finally found a way to veganize it and save the same flavors and textures. I’ve been a bit notorious for this soup- I make it for friends who are sick, make it for my family, and everyone seems to absolutely love it!

I made a big pot of this soup last weekend after looking in the fridge and only finding carrots and roasted red peppers 🙂 Since we are moving next week , I’m trying to use up everything we have so this was it! I’ve also added a few non-traditional extra ingredients to this dish (kale/spinach and chickpeas) because it was less we had to move with.

Creamy Vegan Avgolemono Soup

Prep Time: 2 hours (with the cashew cream)
Cook Time: 1.5 hours

Ingredients

1/4 cup wild rice
1 cup white rice
1 tbsp extra vigin olive oil
1 onion
4 cloves garlic
6 carrots
3 whole roasted red peppers
1 cup kale or spinach
2 Rapunzel vegan herb bullion cubes
8 cups water
1/2 cup cashews, soaked 2 hours to overnight in water
3 lemons, zest and juice
1 can chickpeas (optional)
Pepper

Directions

Begin by soaking the cashews in water to make cashew cream. Place the 1/2 cup of nuts in about 1 cup of water, and soak for 2 hours or overnight. When ready, blend the cashews and water together until you get a thick cashew cream! Set aside (or make extra and freeze for later).

Heat the olive oil in a large soup pot. Finely dice the onion and garlic, and sauté in the oil for 10 minutes on low heat. Meanwhile, dice the carrots, and add to the pot with the garlic and onion. Sauté for 5 more minutes. Dice the roasted red pepper and add to the pot. Add the 8 cups of water, bullion, and both rices to the pot and simmer for 45 minutes, stirring occasionally.

Once the rice is cooked and the soup thickens, stir the kale/spinach, chickpeas, and cashew cream in. Juice the 3 lemons into the soup, and add some zest for extra flavor. Serve hot and crack fresh pepper to the top!

 

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!

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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