Roasted Root Vegetable Soup

We enjoy soup all year round, especially this cool summer.  It's nice to have a big pot in the fridge for quick lunch or suppers.

Roasted Root Vegetable Soup

The Ultimate Book of Vegan Cooking CB Adapted

1            small butternut squash, peeled, seeded and cubed

1            sweet potato, peeled and cubed

2            parsnips, cubed

1            leek, diced

1/2         onion, diced

3            bay leaves

1            teaspoon each thyme and rosemary  

5            cups vegetable stock

1            cup vegan milk

Preheat oven to 400 degrees.  Pour the olive oil into a large mixing bowl.

Add the prepared vegetables to the bowl and toss thoroughly with a spoon until they are all coated in the oil.

Spread out the vegetables in a single layer on one large or two small baking sheets.

Tuck the bay leaves among the vegetables.

Roast the vegetables for 50 minutes or until tender, turning them occasionally to make sure they brown evenly.

Remove from the oven, discard the bay leaves and transfer the vegetables to a large pan.

Pour the stock into the pan and bring slowly to a boil.  Add herbs, reduce heat, season to taste, then simmer gently for about 10 minutes. 

Add cup of vegan milk, transfer the soup to a food processor or blender, or us a hand blender if you prefer, and process for a few minutes until thick and smooth.

Return soup to the pan and heat it through for a minute or two.  Season with salt and pepper.  Add a swirl of vegan sour cream for presentation.

Bulgur Salad with Mustard Vinaigrette

This can be eaten warm or cold, it's a great for a snack or lunch.

Bulgur Salad with Mustard Vinaigrette

1          small package bulgur (Trader Joe’s has 10-Bulgur Instant Mix)

            various veggies (radishes, onion, asparagus)

            fried chickpeas that I had left over in fridge

            salad dressing of your choice

Mustard Vinaigrette

Whisk 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl.  Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth.  Add more salt and pepper to taste.

(Makes about 1 cup)

Make as much Bulgur as you like, and cook according to package. 

I cut up radishes and green onions and added cut up grilled asparagus.

Add salad dressing and serve warm or cold.  The bulgur really soaks up the dressing so you may want to dress twice.

Pesto Pasta with Zucchini and Asparagus

I love buying a big Basil plant in the summer then become overwhelmed by it's growth so I always make a batch of Pesto. If you don't feel like pasta, just use the pesto over mixed grilled veggies either way is delicious.

Pesto Pasta with Zucchini and Asparagus

12          oz. Bowtie Pasta

1            large zucchini, peeled and diced

1            bunch Asparagus, cut into pieces

Pesto

Nonna’s Italian Kitchen by Bryanna Clark Grogan

Yields about 1 & 1/2 cups

4            cups packed fresh basil leaves

1/3         cup soy parmesan

1/2         cup extra-virgin olive oil

1/4         cup lightly toasted pine nuts, chopped walnuts or almonds (I used walnuts)

2-4         cloves garlic

1            teaspoon salt

              optional  1/2 tablespoon lemon juice, to preserve the color

Place everything in a food processor and process until a paste forms.  Place the paste in small containers.  The less air the pesto is exposed to, the better.  Cover the pesto with a thin film of olive oil. 

Saute the zucchini and asparagus in a lightly oiled pan until tender.  Add a pinch of salt and pepper.  In a large pot, cook the bowtie pasta and reserve a cup of the pasta water to add to sauce – if needed.

Drain the noodles, add to the vegetables and coat with pesto sauce.  I added almost a cup of pasta water to make it extra creamy.  Season to taste.

Greek Salad

There are many ways to make a greek salad.  Some places add chickpeas, some places, like Canada don't include beets - go figure.  Anyway, you can add what you like, below is a list of my favorites.

Greek Salad

Romaine Lettuce

English cucumber, cut into bite-size pieces

Red onion, thinly sliced

Peperoncini’s

Kalamata olives, sliced

Beets, sliced

Firm Tofu, lightly fried

Dressing

1/4            cup extra-virgin olive oil

3            tablespoons red wine vinegar

1            teaspoon dried oregano, crushed in palm of your hand

Make up your salad with the above ingredients – add as much or little as you like.

Drain and pat dry the tofu.  Cut into 1/4” thick slices.  Salt and pepper both sides then pan dry until browned.  The tofu takes the place of feta.

Fried Chickpeas

These are good for snackin' or to throw on a salad.

Fried Chickpeas

http://www.bonappetit.com/recipe/fried-chickpeas

2            teaspoons smoked paprika

1            teaspoon cayenne pepper

6            tablespoons extra-virgin olive oil

2            15-oz. cans chickpeas, rinsed, drained, patted very dry

              Kosher salt

2            teaspoons finely grated lime zest

Combine paprika and cayenne in a small bowl and set aside.

Heat oil in a 12” skillet over medium-high heat.  Working in 2 batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15-20 minutes.  Using a slotted spoon, transfer chickpeas to paper towels to drain briefly.  Place in a medium bowl.  Sprinkle paprika mixture over; toss to coat.  Season to taste with salt.  Toss with lime zest and serve.

Perfectly Layered Burritos

Perfectly Layered Burritos

http://www.onegreenplanet.org/vegan-food/how-to-make-the-perfectly-layered-vegan-burrito/

No measurements just a list of what we used in our burritos.

Refried beans in salsa, with cut up green onions added - heated (from Trader Joe’s)

Brown Rice, cooked

Saute’d vegetables (Red Onion, Red Pepper, Garlic)

Avacodo Mashed with garlic and onion powder

Vegan Sour Cream

Sweet hot sauce

lettuce

The article gives the steps to layering a burrito:

1.  Gather your ingredients and prep.  Cook your rice, fry your veggies, heat your beans, mix your guac and chop your tomatoes and lettuce (if using).

2.  Spread your heated Refried Beans down the center first.

3.  Add rice.  Adding this next helps the rice bind to the bean spread.

4. Add protein if using (tofu, tempeh, whole beans)

5.  Place Fejita Vegetables on next. 

6.  Add guacamole or smashed avocados with seasoning.

7.  Sprinkle with vegan cheese, if using  (we didn’t)

8.  Add salsa and lettuce (if usinging)

9.  Add vegan sour cream or just put on top of rolled burrito.

10.  Roll them up!

Ranch Tempeh Salad Cups

I couldn't find Bibb lettuce so I used some Romaine leaves but think this would be cuter with the Bibb leaves - very tasty.

Ranch Tempeh Salad Cups

Food Network Magazine recipe, adapted

4            slices tempeh/soy bacon, chopped

1/4         cup vegan sour cream

1/4         cup vegan mayonnaise

2            tablespoons vegan buttermilk *** 1/2 tablespoons vegan milk,                                                                                                                                                       1/2 tablespoon  vinegar or lemon juice

3            tablespoons chopped scallions

2            tablespoons chopped fresh dill

             salt and pepper

1            block Tempeh, boiled for 5 minutes, cooled then diced

              grape or cherry tomatoes, quartered

1            avocado, diced

              Bibb Lettuce  (we used what we had on hand – Romaine)

              Rolls for side

Cook the tempeh/soy bacon in a medium skillet over medium heat, stirring until crisp, about 5 minutes.  Transfer to a paper towel-lined plate using a slotted spoon.

Whisk the vegan sour cream, vegan mayo and vegan buttermilk mixture in a large bowl.  Add the scallions, dill, 1/2 teaspoon salt and a few grinds of pepper; whisk to combine.  Add the cooled tempeh and tomatoes, toss to coat.  Add the avocado and gently toss.  Serve the Tempeh Salad in the lettuce leaves, top with the bacon bits.

Vegan Thousand Island Dressing

Vegan Thousand Island Dressing

http://www.sheknows.com/food-and-recipes/articles/1045737/vegan-thousand-island-dressing-recipe

yields 1 cup

1            cup vegan mayonnaise

1/4         cup ketchup

2            tablespoons sweet pickle relish

1            teaspoon finely diced onion

1            garlic clove, minced

1/2         teaspoon lemon juice

1/4         teaspoon salt

1/4         teaspoon ground black pepper

1/8         teaspoon paprika

In a bowl, mix together all the ingredients until well blended.

Taste and adjust the seasoning as needed.

Refrigerate for at least 20 minutes before using.