Tuscan Bean Soup

Tuscan Bean Soup

Ree Drummond - Adapted

Ingredients

2 tablespoons olive oil

5 cloves garlic, minced **I used 3 big cloves

1 medium onion, diced 

One 6-ounce can tomato paste 

2 teaspoons red pepper flakes, plus more if desired

1 teaspoon dried oregano 

3/4 cup dry white wine 

One 28-ounce can whole or diced tomatoes 

Three 14.5-ounce cans great Northern beans, drained and rinsed  **I made with 2 cans

6 cups vegetable broth

Kosher salt and freshly ground black pepper

1 bunch kale, plus more if desired

           ***I added several tablespoons of vegan parmesan

Plenty of torn fresh basil, for garnish

Directions

Heat the olive oil in a large pot over medium-high heat. Add the garlic and onions and cook, stirring, for 3 to 4 minutes. Add the tomato paste and cook, stirring, about 2 minutes, getting lots of flavor in the bottom of the pot. Stir in the red pepper flakes and dried oregano; cook and stir for another 30 seconds.

Pour in the wine and whisk, scraping the bottom of the pot a bit as you go. Allow this to bubble up and reduce, cooking until the wine is reduced by half, about 10 minutes. Add the canned tomatoes, then the beans. Pour in the vegetable broth. Stir to combine, bring to a simmer and simmer for 20 to 25 minutes. Sprinkle in salt and pepper to taste.  ***I also added vegan parmesan cheese

Rinse the kale and tear it into chunks. Stir it into the soup (it'll shrink quite a bit, so don't be afraid when you first add it!). Simmer the soup for another 5 minutes, tasting and adding salt and pepper (or even more red pepper flakes) as needed.

Transfer the soup to a large serving bowl.

Recipe for homemade vegan parmesan – I love this stuff!

http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Cilantro Lime Slaw

I don't have an official recipe for this, just the ingredients I used from some fridge leftovers.
Some people dislike Cilantro but I'm not one of them, the more cilantro the better!

Red Cabbage
Green Onions
Radishes
Cilantro
Sugar (just a tablespoon)
Lime juice
Vegan Mayo
Salt and Pepper

Kale and Artichoke Chicken-less Casserole

I added a bit of vegan cream cheese and vegan sour cream to make the casserole a bit richer.  I've also included a link to home made vegan Parmesan cheese - it's delicious.

Kale and Artichoke Chicken-less Casserole

Adapted from Valerie Bertinelli recipe

2            bunches kale, tough center stems removed, chopped into 2-inch pieces

2-3         tablespoons olive oil

1            pkg. chicken-less strips (I used Trader Joe’s)

              salt and pepper

1            small onion, finely chopped

2            tablespoons all-purpose flour

3/4 – 1  cup vegan milk (I used almond milk)

1            cup vegetable stock

1            cans artichoke hearts, chopped

1/4         teaspoon cayenne

4            tablespoons grated vegan Parmesan

            ****1/4 – 1/3 cup vegan vegan cream cheese (Trader Joe’s) –optional

            **** couple dollops vegan sour cream = optional

2            tablespoons panko breadcrumbs

http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Bring large pot of water to boil.  Add the kale and cook until tender, about 2 minutes.  Drain, squeeze out any moisture and dry very well.

Heat 2 tablespoons of oil in nonstick skillet over medium  heat.  Cut up chicken-less strips into smaller pieces.  Brown and sauté then set aside.  ***I used a bit of soy cause to season.

Reduce the heat to medium.  Add another tablespoon of oil if the skillet is dry, then add the onions.  Cook, stirring occasionally, until softened, about 4 minutes.  Sprinkle the flour over the onions and cook, stirring 1 minute.  Slowly pour in the vegan milk while stirring constantly to dissolve the flour, then stir in the vegetable broth.  ****Add vegan sour cream and vegan cream cheese if using.  Stir in until creamy.

Simmer until slightly thickened, about 2 minutes.  Add the kale, artichokes and cayenne, then add the chicken-less strips.  Cook about 4 minutes.  Stir in 3 tablespoons of the vegan Parmesan.

Preheat the broiler to high.  Spray 8” baking dish. Top with the Panko and remaining tablespoon Parmesan.  Broil about 3 inches from the element until golden brown in spots, about 3 minutes.

Asian Kale Slaw with Ginger Peanut Dressing

My friend was nice enough to pass along this fantastic Kale Salad recipe.  It’s absolutely delicious.  If you don’t have the exact ingredients, just add your favorite veggies.  I replaced the red pepper with green, and added green onions, shelled edamame and radishes.  The nice thing about Kale is that you can pre-dress this salad, store in the fridge and it won’t wilt. 

Asian Kale Slaw with Ginger Peanut Dressing

By Jennifer Segal  - adapted

http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html

Servings:  6

For the Salad

4            cups chopped curly kale, thick stems removed

3            cups prepared shredded red cabbage

2             cups prepared shredded carrots (I chopped up two carrots)

1            red bell pepper, thinly sliced (I used a green pepper)

            **I added radishes and green onions

              **I added 1/2 cup shelled Edamame

3/4            cup slivered almonds  (slightly toasted on the stove)

1/2            cup chopped fresh cilantro

For the Dressing

3            tablespoons creamy peanut butter

3            tablespoons unseasoned rice vinegar

1            tablespoon fresh lime juice

3            tablespoons vegetable oil (I used olive oil)

1            tablespoon soy sauce

3            tablespoons agave

1            tablespoons sugar

1            large clove garlic, roughly chopped

1            1” piece of fresh ginger, peeled and roughly chopped

3/4         teaspoon salt

1/2         teaspoon hot sauce (I used a sweet hot sauce, mild)

1/2         teaspoon Asian sesame oil

On stove top, in small frying pan, lightly toast slivered almonds and set aside.

Combine all the ingredients for the salad in a large mixing bowl.

Combine all the ingredients for the dressing in a food processor or blender, process until smooth and creamy.

Pour the dressing over the salad and toss well. 

Chickpea Salad

Chickpea Salad:

Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood

Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed

1 large ripe avocado, peeled and pitted

1/4 cup finely chopped green onion

1/4 cup freshly squeezed lime juice (about 2 limes)

2 tablespoons vegan mayonnaise

2 tablespoons yellow mustard

2 teaspoons minced garlic

Salt and freshly ground black pepper

1/4 teaspoon cayenne pepper, optional

Sandwiches:

4 whole-wheat pitas

1/2 English cucumber, sliced thin, for serving

Sliced radishes, for serving

Sliced English Cucumbers, Baby Spinach

Directions

For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, vegan mayo, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving.

For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into pita and add radishes, cucumbers and spinach.

Vegan Eggnog

Merry Christmas!

http://simpleveganblog.com/simple-vegan-eggnog/

Golden Curried Pea Soup

Golden Curried Pea Soup

Soups and Hearty Stews for All Seasons by Nava Atlas

2            tablespoons olive oil

1            cup finely chopped onion

2            medium carrots, peeled and diced

2-3         cloves garlic, crushed or minced

8            cups water

2            vegetable bouillon cubes

1            lb. dried yellow split peas, rinsed

1/2         cup raw brown rice or barley, rinsed (I used barley)

2            bay leaves

2            teaspoons curry powder more or less to taste

1/2         teaspoon turmeric

1            teaspoon grated fresh ginger

              pinch of ground nutmeg

              salt and freshly ground pepper to taste

Heat the onion a soup pot.  Add the onion and sauté over medium-low heat until golden.

Add all the remaining ingredients except the salt and pepper.  Bring to a rapid simmer, then lower the heat.  Cover and simmer gently until the peas are mushy, about 1 1/2 hours.  *****I like to add my spices to the onion, garlic and carrot mixture before adding liquid.

When the peas are done, adjust the consistency with more water as needed, then season with salt and pepper.  Discard the bay leaves and serve.  This soup thickens considerably as it sands; thin with additional water as needed and adjust the seasonings.