Hearty Vegetable Soup

I love vegetable soup.  You can pretty much put all of your favorite veggies in a pot, and it's going to turn into something delicious.  In this recipe I put in all of the vegetables I love, but it can easily be modified and made into a meal full of your favorites.  You can use sweet potatoes instead of regular, spinach instead of collard greens... well, you get it. I try to make mine colorful- red pepper, yellow corn, collard greens- that way I know it's packed full of vitamins and all the good things your body needs.  I also use frozen vegetables.  Not only are they cheaper and you get more, but frozen vegetables are frozen at their freshest and retain their nutrients better than fresh vegetables, which have usually endured multiple days of transit.  Whichever type of vegetables you choose, this soup is so easy and delicious.  It's way better than that canned stuff!

Hearty Vegetable Soup


What You Will Need:

1/2 onion, chopped
2 cloves garlic, finely chopped
1 cup carrots, diced
1 tablespoon olive oil
2 potatoes, cubed
1 red pepper, diced
3 cups low sodium vegetable broth
1 cup corn
1 cup okra
1 cup peas
2 cups collard greens, chopped
1 can diced tomatoes, plus the juice
pinch of cayenne
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
Sea salt and pepper, to taste

1. Saute the onion, garlic, carrots, and pepper on medium-high heat until the onions become translucent.
2. Then add all the other ingredients, bring to a boil, reduce heat, cover and simmer for 30 minutes, or until the vegetables are tender.

Red Beans and Rice

Lately I've been trying to introduce more beans and whole grains into my diet, and stay away from pre-packaged, processed meals.  Growing up I was never really a fan of kidney beans, but recently I've discovered a love for them.  I decided to put a vegan spin on a classic Louisiana dish, red beans and rice.  This is so easy to make, and packed with just as much flavor as the traditional version.  I've been eating it for lunch every day, and it's packed with fiber so it keeps me feeling full all afternoon.

Red Beans and Rice

What You Will Need:

2 cups brown rice
1 15-oz can kidney beans, drained
1 green bell pepper, chopped
1/2 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1 cup sausage, sliced (I used Tofurky Italian sausage with sun-dried tomatoes and basil)
1/2 cup tomato sauce (I go with no sodium added)
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
pinch or cayenne (or more if you're feeling brave)
salt and pepper, to taste

1. Cook the brown rice according to its package directions
2. In a large saute pan, saute the pepper, onion, and garlic in the olive oil until the onions become translucent.  Then add the tomato sauce, beans, oregano, chili powder, cumin, cayenne, salt and pepper and let simmer 10-15 minutes.
3. Serve on top of the rice.

Corn Chowder with Fakin' Bacon

With the weather getting cooler, and the radiators still turned off, it's been a little chilly here in my apartment. I'm not complaining though, it's been absolutely wonderful wearing cozy sweats and sweaters, and wrapping up in my favorite teal yarn blanket. Seeking warmth, I have been cooking soups and enjoying a hot bowl every night for dinner.  First off I want to share this recipe for corn chowder.  I've never made this before and wanted to give it a try.  It's absolutely delicious.  And even better the next day!

Corn Chowder


What You Will Need:


2 cloves garlic, chopped
1/2 large onion, chopped
1 red bell pepper, chopped
1 cup carrots, diced
1 tablespoon olive oil
2 potatoes, cubed
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon black pepper
3 cups low sodium vegetable broth
3 cups corn (I used frozen)
1 bay leaf
pinch of cayenne
2 tablespoons lime juice
1/4 cup almond milk
1 tablespoon Earth Balance butter
1 tablespoon sugar free maple syrup
2 cups green beans (I used frozen)
2 slices tempeh bacon, cooked

1. In a large pan, saute the garlic, onion, pepper, and carrots in olive oil on medium heat until the onions become translucent.
2. Add the potatoes, rosemary, thyme, salt, and pepper and saute an additional minute.
3. Add the vegetable broth, corn, bay leaf, and cayenne and bring to a boil.  Cover, reduce heat, and simmer for 20 minutes, or until the potatoes are tender.  Then uncover and simmer for 10 more minutes, to allow some of the liquid to absorb.
4. Remove the bay leaf, then puree half of the soup in a food processor and blend until smooth.  Add puree mixture back to remaining soup in the pot.
5. Add the lime juice, butter, milk, maple syrup, and green beans.  Simmer 5 minutes, turn off heat, and let sit for 10 minutes.
6. Top with crumbled tempeh bacon.

Sunday Brunch Hashbrowns and Sausage

I've never really been a "brunch" person.  Come to think of it, I don't think I've actually ever been out to brunch.  But I was flipping through one of my favorite cookbooks, La Dolce Vegan by Sarah Kramer, and came across a recipe for sausage hash.  For some reason it really appealed to me.  So I decided I would make it and have Sunday brunch.  I added a couple of ingredients, making it more southern style.  But it turned out really delicious.  I especially like that it's simple and filling.

Vegan "Sausage" Hash

What You Will Need:


1 cup vegan "sausage," chopped --- I use Lightlife brand smart links    
1 small onion, chopped
2 tablespoons butter --- I use Earth Balance.
2 medium potatoes, grated --- I just sliced them hash brown style.
2 tablespoons milk --- I use Silk pure almond.
Salt and pepper, to taste
Ground black peppercorn (optional)
Maple syrup (optional) --- I use sugar free, it has just the right amount of sweetness.

In a large pan, saute the sausage and onion in butter until the onions become translucent.  Then stir in the potatoes, milk, and add a pinch of salt and pepper.  Stir and fry until the potatoes begin to brown.  Remove from heat and if you like, add ground black peppercorn and drizzle maple syrup on top.

So easy, delicious, and filling.  This meal is a great way to kick off the day.

Best Banana Nut Bread Ever!

I've always been an early riser.  My morning routine was: brew tea, sit and drink tea, sit and read book, then go for a walk.  I realized I needed more exercise.  Tanner too.  So now I wake up at 7 am, drink my tea and take Tanner for a run in Central Park.  I've never been a breakfast person, but running requires more energy.  And I needed something filling but not heavy on my stomach.  So I started making banana nut muffins.  A lot of banana breads are full of fat and cholesterol, due to the oil, egg, and milk ingredients.  By using olive oil and almond milk I made a healthier alternative, that doesn't skimp on taste at all.  These muffins are so moist and delicious,  they seriously taste like those high fat, oil laden muffins sold at the store.  And they are so easy to make.  Win win!

What You WIll Need:
1 and 1/3 cups flour
1/2 cup sweetener (I use Stevia)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (I use sea salt)
3/4 cup oat bran
1/2 cup walnuts, chopped
3 bananas, mashed (2 will work, but I love that banana flavor)
1/3 cup olive oil
1 teaspoon vanilla extract
2/3 cup milk (I use almond milk)

1. Preheat oven to 375.  In a large bowl, stir together the flour, sugar, baking powder, baking soda, salt, oat bran, and walnuts.
2. Add the mashed bananas, oil, vanilla, and milk and mix together gently until just mixed (don't overdo it). 
3. Spoon a heaping tablespoon of batter into each lightly greased muffin tin, or muffin liner.  
4. Bake about 18 to 20 minutes, or until the tops start to brown.  

Makes 12.

Cold weather calls for hot Chili...

With the anticipation of cooler weather also comes the excitement of things such as the leaves changing colors, the arrival of football season, and being able to bust out those sweaters and boots.  But what I get most excited about (besides the sweaters and boots), are homemade chili and soups.  How great it is to come in from the cool weather, get bundled up in a cozy blanket, and enjoy a delicious bowl of savory soup or chili? A few days ago, as the rain brought cooler weather, I decided to get a start on soup season.  I made a pot of three bean chili.  I didn't even follow a recipe! It turned out so great.  I've shared the recipe with my mom, and she cooked it and absolutely loved it.  Check it out, it's so easy to make.

Three Bean Chili:

What you will need:


1 Red pepper, diced
1/2 medium onion, diced
3 cloves garlic, chopped
1  can black beans, rinsed and drained
1  can kidney beans, rinsed and drained
1  can cannellini beans, rinsed and drained
1  can corn, rinsed and drained
1  can diced tomatoes
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon lime juice
salt and pepper, to taste
2 to 3 cups of water

1. In a large pot, saute the pepper, onion, and garlic in the olive oil until the onions become translucent, about 5 minutes.
2. Add 2 to 3 cups of water (depending on how thick you want it) and bring to a boil.
3. Add the beans, corn, tomatoes (plus their juice), chili powder, cumin, lime juice, salt, and pepper.  Reduce heat, cover, and let simmer for 30 minutes. 

For you meat eaters, just add browned beef seasoned in the chili powder and cumin.  I added cubed tofu marinated in chili powder, cumin, and lime juice.  Yum! 

Black Bean and Sweet Potato Enchiladas with a side of skillet corn

A few years ago I made black bean and sweet potato burritos, and have completely fallen in love with this food combination.  Last week I was flipping through the new edition of Real Simple and came across a recipe for black bean and sweet potato enchiladas.  I immediately hopped on the train to Whole Foods, bought a few ingredients, and with a few modifications, cooked this for dinner.  The meal was absolutely delicious! I have been eating the leftovers for days now and still loving every bite.

Black Bean and Sweet Potato Enchiladas- with a side of skillet corn: 

Prep time- 30 min, Cook time- 20 min

What you will need:

1 28-ounce can whole peeled tomatoes

2 teaspoons chili powder

1 large onion, chopped

3 tablespoons canola oil

Salt and black pepper

2 cloves garlic, chopped

1 15-ounce can black beans, drained and rinsed

1 medium sweet potato, coarsely grated

2 teaspoons dried oregano

1/2 pound cheddar, grated= 2 cups (I used Daiya brand vegan cheddar)

8 6-inch flour tortillas

2 scallions, thinly sliced with white and green parts separated

2 cups frozen corn

1 red bell pepper, diced

1. Heat oven to 450 degrees.  In a blender or food processor, puree the tomatoes, chili powder, half the onion, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
2. Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat.  Add the remaining onion and half the garlic and cook until softened, 2 to 3 minutes.  Then add the black beans, sweet potato, oregano, and 1/4 teaspoon each salt and pepper.  Cook, tossing frequently, until the sweet potatoes are tender, 4 to 6 minutes.  Transfer the bean and potato mixture to a large bowl and let cool a few minutes.  Then stir in 1 cup of the cheddar cheese.  
3. Spread 1 cup of the tomato puree into the bottom of a 9x13 inch baking dish.  Roll up the bean and potato mixture into the tortillas (about 1/2 cup in each) and place them, seam side down, into the baking dish.  Once they are all placed in the dish, top with the remaining tomato puree and 1 cup of cheddar cheese.  Bake on the top rack of the oven until the cheddar is melted and bubbly, 15 to 20 minutes.
4. While the enchiladas are baking, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat.  Add the remaining garlic and the scallion whites and cook, stirring frequently, until fragrant, about 1 minute.  Add the frozen corn, diced red pepper, and 1/4 teaspoon each salt and pepper.  Cook, tossing frequently, until warm, 4 to 5 minutes more.  
5. Once the enchiladas are out of the oven, sprinkle the scallion greens over them, and serve with the corn.

Hope you enjoy them as much as I do! 

In the beginning

So I've never written a blog before- why not start now? I've recently found my niche in the kitchen.  I love cooking delicious, easy to make, vegan meals.  So I thought I would follow in the footsteps of my vegan comrades, Mac and Artie, and create a blog to share my recipes with you.  I just hope to show you that just because a meal is "vegan" doesn't mean that it lacks flavor and sustenance. Viva Vegan!