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.

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Easy Taco Soup

Vegan Taco Soup

vegan taco soup recipe vegan soup recipe

Wow! It’s been awhile since I’ve posted any recipes. I guess I’ve been a little busy and lately I’ve had a couple of companies over doing some home improvements and remodeling. With my hectic life, and working on a new weight loss program, I’ve really not had a lot of time to cook. However, tomorrow I invited some family over for lunch so was trying to decide what to make that was fast, easy, and something that everyone would enjoy, including my grandma who normally won’t try my vegan food. I remembered a couple of years ago I made some taco soup to take over to my grandma’s so my husband and I would have something to eat while the rest of the family ate Caldo (beef stew) (see my version of vegan caldo). I put some leftovers in a Tupperware and left it so my grandma would have something to feed my grandpa the next day and wouldn’t have to cook.

My mom emailed me this the following day:

Grandma just called all excited about your delicious taco soup. That’s what they had for lunch and had just a small bit left over. She said she was giving Grandpa chili for supper and she was finishing the rest of the soup. Asked me if I got any or tasted it. Wants the recipe—said it was delicious and filling. She called specifically to tell me that and ask for the recipe. Told her you would be glad to hear that.

Win! So here it is, the easy, delicious, grandma approved vegan taco soup:

1/2 (48 oz) jar great northern beans- drained
1 can fiesta corn or mexican corn (any corn with peppers) – do not drain
3 cups water
1 (28 oz) can diced tomatoes – do not drain
1 (15 oz) can kidney beans – drained
1 envelope taco seasoning mix – I like Ortega
1/4 cup quinoa or 1/2 cup of rice (Spanish rice would be really good in this soup!)

optional add-ins:
diced onions
zucchini
veggie burger crumbles

Mix all ingredients together and simmer for 20-30 minutes or until quinoa or rice is done and zucchini (if using) is soft. You can also throw it in the crockpot on low in the morning and come home to some warm, tasty soup!

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!

Vegan Sandwich: Not meaty, meaty grilled portobello sandwich

vegan sandwich ideas, easy vegan sandwich, vegan a-1 sauce, grilled portobello, vegan grilling ideas
Easy Vegan Sandwich: Grilled Portobello Sandwich with A-1 Sauce

Who LOVES portobellos? I DO, I DO! And, who says vegans can’t enjoy A-1 Steak Sauce? Not me! Even though it says “steak” right there in it’s name, it is in fact, vegan! Use it on veggie burgers or this grilled portobello for a meaty taste, that’s tender & juicy, without the meat!

If you’re one of those weird people, like my hubby, who doesn’t like mushrooms, sub 1/4″ slices of extra firm tofu instead – just remember to squeeze out as much water as possible before marinating !

Makes for a wonderfully, delicious easy vegan sandwich! Or, skip the bun and eat it with a fork and “steak” knife! Steak knives are vegan too! 😉

Ingredients:

1/2 A-1 Steak Sauce
1/4 cup vegan worcestershire sauce (Kroger brand is vegan!)
1/8 cup low sodium soy sauce or tamari
2 garlic cloves, minced
1 tsp. ground pepper
4 large portobello mushrooms caps, stems & gills removed (or tofu)

Directions:

In a shallow dish, mix together steak sauce, worcestershire sauce, soy sauce, garlic, and ground pepper. Add mushrooms and toss gently to coat both sides. Allow to marinate for at least 30 minutes. Or, put it in the fridge if you won’t be using grilling within 30 minutes.

Grill for 5-6 minutes each side or until desired doneness.

Throw it on a bun with your favorite toppings. I like vegenaise, lettuce, tomato, and avocado! YUM!

Easy Lentil & Vegetable Soup

Vegan Lentil & Vegetable Soup

Yes, I know it’s Summer but sometimes you just want soup… or at least I do! Soup is so easy to make and makes enough for lunch leftovers for a few days. I normally make some sort of bean soup but I had an abundance of lentils on hand so I thought why not a lentil soup. Plus, I was able to use some fresh kale and garlic scapes from the garden so that was a plus!

This soup is high in protein & fiber and makes a filling meal!

1/2 cup vegetable broth
2 cloves Garlic
1/4 cup sweet onion, diced
3 large carrots, chopped
1 turnip, chopped
2 leaves kale, chopped
2 cups dry lentils, sorted & rinsed
6-8 cups water
2 vegetable bouillon cubes (I like Edward & Sons No-Chick’n)
1 dash hickory liquid smoke
1 bay leaf
Salt & pepper to taste

Sauté garlic, onions, carrots, and turnip in 1/2 cup veggie broth until tender. Add 2 cups of lentils, 6-8 cups water, and 2 veggie bouillon cubes, 1 bay leaf, a dash of hickory smoke, and salt and pepper to taste. Cook on medium low heat for about 15 -30 minutes until lentils are tender. Add chopped kale last 10 minutes.

If  you’re using green lentils they’ll take longer to cook but hold up in the soup better without getting as mushy as brown lentils can when overcooked. If using brown lentils check after 15 minutes for doneness.

Variations:
Make it a stew! add chopped celery, diced tomatoes, chopped zucchini and reduce water by to 4 cups.

It’s also great with spinach instead of kale. Just throw in whatever veggies you have on hand!

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.