Creamy Mushroom Cauliflower Soup

vegan cauliflower mushroom soup

It’s chilly today in Indiana so I decided to make soup. I’ve made cauliflower soup before but I was craving mushrooms so I decided to throw some in along with some kale. I also had some leftover cashew cream from my cauliflower eggz benedict so I add some of that too. If you want to save some time, you can leave out the cashew cream, it’s great either way! I think this is my new favorite soup!

Ingredients:

2 cloves garlic, minced
1/4 cup Vidalia onion, minced
1 head cauliflower chopped into florets
1 8oz package of mushrooms
4 cups water
2 Edward & Sons No-Chick’n Bouillon Cubes
1/2 tsp black pepper
1 large kale leaf, chopped
2 tbsp cashew cream (optional) (recipe below)

Directions:

In a large saucepan, add 1/4 cup of water along with the garlic and onion and saute until soft, about 5 minutes. Add the cauliflower, mushrooms, water, bouillon cubes, and black pepper. Bring to a boil then reduce heat to medium and simmer until cauliflower is soft.

Let the soup cool a bit then pour 3/4 of it into a blender and blend until mostly smooth.

Transfer back to the saucepan with the remaining 1/4 of the soup and add the chopped kale and cashew cream, if using. Reheat and serve.

Cashew Cream:

3/4 cups cashews soaked overnight, drained
1/2 cup water
1/2 tsp lime juice
2 medium slices of jalapeno, seeds and spines removed
1/8 tsp salt
3-4 shakes of black pepper

Place all ingredients in a high-powered blender and blend until smooth.

Advertisements

Vegan Conchitas or Mexican Small Shells Recipe

Conchitas: Easy Vegan Mexican Recipe
Conchitas: Easy Vegan Mexican Recipe

Although you can’t tell by looking at me, I am Mexican. And, since I LOVE Mexican food so much I’m going to post another vegan Mexican food recipe! This one is an old family favorite. Maybe I should change the name of the blog to Easy Not Queso-y!

Before my grandma stopped cooking she used to make Conchitas all the time for almost every family gathering! Conchitas mean “small shells” in Spanish and it’s very similar to the Spanish rice recipe but it uses shells instead of rice! It’s such a simple recipe with only a few ingredients and ooooh so good!

Make it a meal by adding diced carrots, peas, and vegan crumbles. Add extra broth and tomato sauce to turn it into a soup or eat it as a side dish.

Ingredients:

No-Stick Cooking Spray
1/4 small sweet onion, finely diced
1 clove garlic, minced
1/2 box small or medium shell pasta
3 cups Water
1 can 8 oz tomato sauce
1 cube Vegan Bouillon Cube Vegetable or Chicken Flavored. I preferEdwards & Sons Not-Chik’n Bouillon (find it at Krogers, specialty stores, or order on their web site.)
Salt & Pepper to taste

 

Directions:

1. Generously spray large, high-sided pan with non-stick spray. Add 1/2 box of uncooked shell pasta to pan and cook over medium heat, stirring continuously, until browned making sure not to burn the pasta.

2. The last few minutes of cooking the pasta, add diced onion and minced garlic and saute for 5 minutes over medium heat or until onion becomes translucent making sure not to brown or burn them or the pasta by stirring continuously and adding extra spray if needed.

3. Add the water, tomato sauce, and bouillon cube. Cover and bring to a boil, then reduce heat to medium and allow to simmer until pasta reaches desired consistency. You can add more water, 1 cup at a time, if needed. I like my pasta with little sauce so I cook mine down more. My family likes to have extra sauce on theirs so they cook it less. Your choice!

4. Salt & pepper to taste

BBQ Jackfruit Sandwich: Not your Grandma’s Pulled Pork!

Are your ready for one of the easiest sandwiches that will both impress vegans and carnivores? Here it is, the BBQ Jackfruit sandwich is the vegan cousin of the pulled pork sandwich, but better.  The part I love most is that it’s only TWO ingredients! Plus, there’s no faux soy meat so it’s also an easy gluten free recipe!

BBQ Jackfruit Sandwich | Easy Vegan Pulled Pork Recipe
BBQ Jackfruit Sandwich | Easy Vegan Pulled Pork Recipe

You can find Jackfruit at most asian groceries. Make sure you get the Young Green Jackfruit in Brine, not in juice!

Easy Vegan Sandwich
It looks so much like bbq pulled pork it’s scary… but delicious!

I ate it on a sandwich with vegenaise and vegan coleslaw. My hubby likes it with vegenaise and pickles. You can also make it into wraps or bbq jackfruit tacos with pinto beans and your favorite toppings!

Whip this easy sandwich recipe it up for your next gathering or picnic!

Ingredients:
1 bottle of your favorite vegan BBQ sauce
2 cans of Young Green Jackfruit in Brine.

Directions:
Drain jackfruit and rinse a few times to remove the brine. Place jackfruit, 1 can at a time, onto a plate lined with a couple paper towels and squeeze out as much water as possible. The more water you remove, the more flavor it can soak up!

Place jackfruit into crockpot (or large pan) and add as much bbq sauce as you’d like! Like it really saucy? Add the whole bottle! Allow it to simmer for a couple of hours. The longer simmer time makes the jackfruit really tender and gives it time to absorb flavors and get rid of the briney taste. Then, shred it with a fork! It’s that easy!

If you’d like to give it a smoky grilled flavor, put it on a pan on the grill for 10-15 minutes!

Celebrate Cinco de Mayo with Vegan Enchiladas!

easy vegan black bean enchiladas with quinoa

Not that I need an excuse to enjoy Mexican food but it helps me explain to my husband why we’re having Mexican AGAIN! I really could eat it every day! My hubby on the other hand doesn’t really like it (blasphemy!)… I guess he should have thought about that BEFORE he married into a Mexican family!

And, who says vegans can’t eat great Mexican food! You won’t miss the meat or cheese in these black bean quinoa enchiladas!

Black Bean Quinoa Enchiladas

Non-stick cooking spray
2 garlic cloves, minced
1/2 teaspoon black pepper
1/2 red bell pepper, sliced thin
1/2 tomato, chopped
1 16-ounce can black beans, drained & rinsed
1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 cup prepared quinoa
10 6″-8″ corn tortillas
Prepared enchilada sauce (recipe below)

Optional add-ins: zucchini, sliced portobello mushrooms, corn, shredded kale or spinach. Like it spicer? Add red pepper flakes or a pinch of cayenne!

Preheat oven to 350 degrees. Prepare enchilada sauce (recipe below) or use your favorite vegetarian enchilada sauce.

Spray medium pan with non-stick cooking spray. Add garlic and 1/2 tsp. black pepper. Saute on low for about 5 minutes. Add sliced red pepper and diced tomatoes and saute until desired doneness (is that a word?) – about 5-8 minutes.  Add remaining ingredients and mix well.

Microwave tortillas for a few seconds to make them more flexible so they don’t tear. If you don’t  mind the mess, first dip the tortilla into the warm sauce. Lay on flat surface and add about 2 tablespoons of filling onto center of tortilla. Roll it up and place in large casserole dish.

Continue with the remaining filling and tortillas. Pour desired amount of sauce over top of enchiladas. Bake for 20 to 25 minutes.

Serve with guacamole, salsa, & vegan sour cream.

Vegan Enchilada Sauce

1/2 c flour
1/4 c. oil
1/8 c. chili powder
1/2 tbsp. cumin
1 tsp. minced garlic
4 c. vegetable stock or broth ( I use Edwards & Sons No-Chick’n Bouillon Cubes)
Salt to taste (no salt if using No-Chick’n Bouillon… trust me!)

Saute first 5 ingredients over medium heat for 5 min. Add vegetable stock or broth and simmer on med-low heat for 15-20 mins.

You can store this for a week. (it will thicken when chilled)
If you do not use right away, you can reheat before adding to enchiladas.

Easy Vegan Cinnamon Roll Coffee Cake

Vegan Cinnamon Roll Coffee Cake Recip

Although worth the time, cinnamon rolls can be a very time-consuming task! This vegan cinnamon roll coffee cake is every bit as good but without having to spend all morning baking! It takes about 10 – 15 minutes to assemble and 20-25 minutes to bake! I just whipped some up for Easter morning… although I did have to taste it, but only to make sure it was good! 😉 and oh was it ever!

Instead of making it in a pan, you could also use a cupcake tin for individual servings!

Ingredients:
1/4 cup unsweetend applesauce
1 replaced egg w/ Ener-g Egg or your favorite egg replacer
1/2 cup non-dairy milk (I use rice milk)
1-1/2 cups all purpose flour
2 tsp baking powder
3/4 cup sugar
1/2 tsp salt
1 recipe spicy topping (below)
1 recipe Glaze (below)

Directions:
Combine applesauce, vegan egg, and non-dairy milk. Mix together dry ingredients then add to milk mixture and mix well. Spray 9x9x2 inch pain with non-stick spray and pour mixture into it. Sprinkle with spicy topping making sure to cover all areas. With a spoon (or your finger!) gently poke some of the topping down a little into the flour mixture. Bake at 375° for 20-25 minutes.

Remove from oven and allow to cool for a few minutes before drizzling glaze on top.

Spicy Topping:
Mix together 2 Tbsp melted vegan butter, 1/2 cup brown sugar, 2 Tbsp flour, 2 tsp ground cinnamon, until well combined. The mixture will be crumbly.

Glaze:
Combine 1-1/2 cups powdered sugar and 3 Tbsp water and whisk until smooth.

Vegan Caldo Recipe – a.k.a “Beef” Soup

vegan caldo recipe | easy vegan recipes

Growing up in a Hispanic family, Sundays and family gatherings meant Caldo. Caldo is a traditional Mexican beef and vegetable soup using beef shank and large cuts of veggies.

This vegan version is just as hearty but more nutritious! Feel free to skip the “beef”. I used it in the soup I made last night but normally don’t include it…. it really doesn’t need it! I’ve also added a few less traditional veggies and barley to mine but feel free to use whatever you have on hand. My husband likes his with only corn, potatoes, tomato, and green beans (the staples – don’t skip those! If you don’t like tomatoes add an 8 oz can of tomato juice instead). I try to add as many vegetables as possible into mine though! Also, the amounts are just guides, use more or less of what you like.

This really is an easy recipe… add broth to a pot, throw in veggies, cook, eat, enjoy!

Ingredients:
1 package Gardein Beefless Tips (optional)
1/3 cup non-dairy milk (only if using beefless tips)
1/3 cup flour(only if using beefless tips)
1/4 cup water
1/4 cup minced onion
6 cups vegan not-beef broth (I like Edwards & Sons)
1 large tomato, diced (or 1- 14.5 oz can diced tomatoes or 8oz tomato juice)
5 carrots, cut into chunks
3 potatoes, cut into chunks
1 cup green beans, halved
1 turnip, diced
2 kale leaves, chopped
1 zucchini, chopped
1/2 head cabbage, sliced
1/2 cup barley
Salt & pepper to taste

Directions:
In a large pot over medium-high heat. Add the 1/4 cup of water and diced onion. Saute onion until translucent. Add the Add the broth, carrots, potatoes, corn, and green beans. Simmer until vegetables are tender. About 10 minutes. Add remaining vegetables and barley and simmer an additional 10-15 minutes until vegetables are cooked to your liking. Salt & pepper to taste.

Gardein Beefless Tips | Vegan Beef Tips

For the “beef”. Add non-dairy milk to a bowl and the flour to a separate bowl. Dip the beefless tips into the milk then coat in flour. Saute in frying pan sprayed with a non-stick spray over medium-high heat and cook until flour is no longer white and the tips are warmed – about 5-8 minutes. Add to soup with the second batch of vegetables and barley.

Eat it with some warm corn tortillas and avocado!

Eggless Egg Salad

Vegan Egg Salad Recipe | Eggless Egg Salad

This easy vegan egg salad calls for the addition of black salt (kala namak). You can make it without if you can’t find it, but the black salt really gives it the “eggy” flavor!

Ingredients:
1 pkg extra firm tofu
1/4 cup vegan mayo ( I prefer Veganaise)
1 tsp yellow mustard
1/2 tsp black pepper
1 generous pinch of black salt (optional)
1 pinch onion powder
1pinch garlic powder
1/4 tsp parsley
1/4 tsp turmeric
Dash of paprika


Directions:
Squeeze as much water as possible out of the tofu and crumble into a bowl. Add remaining ingredients and mix well until incorporated. Make sure not to mash it too much, you want some small chunks to mimic the egg. Serve on bread with sprouts or greens or on crackers.

Optional add-ins & variations:
1 stalk celery, minced
1 dill pickle, minced or 1/8 cup sweet relish
1/8 cup chopped green onion
Replace mustard with dijon mustard
1/4 teaspoon curry powder