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!

Family Recipes · For Entertaining · Gluten Free · Holiday · Hot · Recipe

Family Recipe: Shrimp De Jange

And here is another one from the Family Recipe vault: Shrimp de Jange.  I looked up the origins of this dish, and apparently this was created and popularized in Chicago in the 60s- so this fits the timeline perfectly. This was one of the most popular recipes from my grandparent’s restaurant/Supper Club.

My dad made this last summer when Brett and I were at the cottage for the 4th of July – and I remember it being a big hit!

Shrimp De Jange
Prep Time: 15 minutes
Cook Time: 20 mintues

Ingredients

For the shrimp:

2 lbs shrimp

1 tsp paprika

1 cup sherry wine

1/2 cup parmesan cheese

For the Topping:

1 lb butter, softened

1 small onion, finely chopped

1 cup dry bread crumbs (Can sub gluten-free!)

1/4 cup fresh parsley

1/2c parmesan cheese

1/2 tsp fresh garlic (or garlic salt)

1/2 tsp seasoning salt

Directions!

For The Topping:

Soften the butter, and mix all ingredients together.  Pat into a block and refrigerate or freeze.

For The Shrimp:

Cook shrimp according to the packaging, de-vein/de-tail all.  Place them in a oven safe baking dish which has been lightly coated in butter so the shrimp don’t stick.  But the topping over the shrimp, and spread evenly across the dish.  Pour the sherry wine over the shrimp and topping.  Add parmesan cheese and paprika to the top.  Bake at 350 degrees until the dish is hot and bubbly (20 minutes)

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

Kale & Toasted Walnut Pesto

This recipe was created to use the extra basil from the Aero Garden!  While not a traditional pesto with pine nuts and parmesan cheese, I used what we had instead.  And the spiciness from all the raw garlic was perfect.

 

I used whole wheat penne for this because its what we had in the pantry, but I would like to try this with other kinds in the future (rotini, orechetti, radiatore, etc).

Ingredients

For the Pasta

Whole Wheat Penne (Or you can Sub Gluten Free!)

1 cup Kale

1 cup mushrooms

1/2 cup cherry tomatoes

1/2 cup frozen peas

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

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To Make The Pasta

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

In another large saucepan, toast the walnuts until they are nice and warm and brown.  Set aside.  In the same pan sauté the mushrooms, cherry tomatoes, and frozen peas about 10 minutes until they are nice and soft.  Hit it with some salt and pepper.  Add 1 cup kale until its wilted (about 5 minutes) and all veggies are soft.

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 mushrooms, tomatoes, and kale.  Then fold in 1 cup of pesto and mix!  I finished it with a little garlic salt this time.

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This recipe made about 2 cups of pesto, so I had a whole extra cup of liquid gold…. which I plan to enjoy for dinner again tonight!  Maybe with a different shape of pasta and a sautéed zucchini.