Tag Archives: soup

Weekly Rewind~Easter Edition

easter rewind

Are you excited for Easter weekend? I know my kids sure are! This week’s rewind is all about Easter. I’ve included both vegan foods as well as some other cute stuff I found around the internet. For even more Easter themed fun, check out my Easter Pinterest Board!

Easter-Zombie

How cute is this guy? This zombie-style Easter bunny plush by HenryStMartin is a humorous addition to your Easter collection. You buy the zombie plush separately, but to add an Easter holiday touch to it, you can buy the zombie’s costume for $12 + shipping.

Easy-Easter-Hats

Super cute, super easy hats for your kids (or kid at heart)! Head on over to One Perfect Day for complete instructions and a free template!

peanut butter egg

Who doesn’t love chocolate and peanut butter? Check out this awesome vegan peanut butter egg from Sjaak’s Organic. Yum, yum!

bunny

Look, it’s a vegan bunny and eggs! Allison’s Gourmet doesn’t disappoint with this adorable vegan chocolate bunny speckled with rice crisps and flavored solid chocolate eggs.

savory-shortbread

These savory herbed shortbread with pesto filled thumbprints from Glue and Glitter sound like the perfect Easter appetizer to me.

avocado-soup

Avocados are a staple in all vegan diets and this Chilled Avocado Soup from She Knows Vegan looks amazing!

lasagna

I don’t think that lasagna is a traditional Easter dinner but it should be! This Vegan Lasagna with Basil Cashew Cheeze from Oh She Glows is incredible! My omnivore family devoured the whole pan.

risotto

I’ve always been intimidated by risotto, especially after watching Hell’s Kitchen and hearing Gordon Ramsay yelling at the chefs every. episode. that the risotto is CRAP! However, Jackie from Vegan Yack Attack assures me that this Asparagus Portabella Risotto is not to be feared.

miso tempeh

I think every vegan eats tempeh or tofu on a fairly regular basis, so Easter should be no different. These Miso Tofu or Tempeh logs from Kathy Patalsky look mighty tasty to me.

cake

We can’t have a complete Easter without delicious desserts now can we? Isn’t this cake gorgeous? The original post is in Finnish so some of the ingredients are probably hard to find in the States, but I fell in love with the photos, so here is the cake!

cinnamon cheesecake bars

These Cinnamon Swirl Caramel Cheesecake Bars from Chef Amber Shea should not even be legal! Seriously.

What are your plans for Easter? Do you have an Easter Egg hunt? Do you host a big brunch or dinner for your family?

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Magic Mushroom Soup and Gravy {vegan}

No, no, not that kind of magic mushroom!
Magic Mushroom Soup {vegan} // https://herbivoretriathlete.wordpress.comI have made this soup numerous times, tweaking and adjusting each time, until I felt that I have finally found the perfect recipe. You will find that this soup is magical because it can also be used as a gravy, simply reduce the amount of liquid you add.

I’ve made this as a gravy and poured it over millet for a hearty winter-y meal, though any grain such as brown rice or quinoa would work wonderfully as well. This magical soup & gravy is a great vessel for greens too. I’ve used both kale and spinach successfully, you could use collards or chard, if that is your preference, simply add the greens in at the end of cooking.
Magic Mushroom Soup {vegan} // https://herbivoretriathlete.wordpress.com

Ingredients:
Adapted from New York in Green
Makes 4 to 8 servings

  • 1 small onion; chopped
  • 1 (4 oz.) container of wild bunch mushrooms (shiitake, cremini, oyster), sliced
  • 1 (8 oz.) container of baby Portobello mushrooms, sliced
  • 1 (8 oz.) container of button mushrooms, sliced
  • 1/8-1/4 cup Bragg’s Liquid Aminos (add amount based on your preferred saltiness)
  • 1 tablespoon fresh rosemary**, chopped
  • 1 teaspoon lemon pepper
  • 3/4 teaspoon paprika
  • 1/4 cup flour
  • 2 cups vegetable stock
  • 2 cups unsweetened plain almond milk
    Magic Mushroom Soup {vegan} // https://herbivoretriathlete.wordpress.com

Method:

  • Sauté the onions in a little oil until they are soft and translucent, I used coconut oil.
  • Add in all of the mushroom slices. Cook them down for several minutes; then add the Bragg’s Liquid Aminos, rosemary, lemon pepper, and paprika.
  • Once the mushrooms are cooked down,stir in your flour. Do this quickly and once it is in don’t delay, stir it to ensure to no clumps form, creating a mushroom paste.
  • Add in the stock once you get your paste at an even consistency, about 1/2 cup at a time. Bring the mixture up to a simmer.
  • Keep adding the stock,1/2 cup at a time, bringing to a simmer each. Follow the same procedure with the almond milk, adding 1/2 cup at a time. Be careful always to only bring to a simmer, never to a boil. If the soup boils, it will “break” – the flour will separate from the oil it has bonded to, and each will float at the surface of your soup in weird little bubble pods instead of infusing it and making it creamy.
  • Once all four cups of liquid have been added, let the pot simmer (simmer not boil!) for ten to fifteen minutes.
  • Turn off heat; let sit five to ten minutes before serving.
    Magic Mushroom Soup {vegan} // https://herbivoretriathlete.wordpress.com

**If you have dried dill, I highly recommend you try using it instead of the rosemary. Both will work beautifully, but I prefer the dill to the rosemary.**

Are you a mushroom fan? I love mushrooms. I will eat them any way I can get them, but this soup has become a favorite.

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You can check out even more great recipes at Buns In My Oven!

Kitchen Scraps Homemade Vegetable Broth

I eat a lot of veggies, it’s kinda what us veg*ns do, and therefore I have a lot of vegetable scraps. I also like to use veggie broth when I cook, either because the recipe calls for it, or to add nutritional value to things like pasta, rice, and other grains. Sure, I love Rapunzel bouillon cubes as much as any other vegan, and yes, it’s convenient to buy a box of veggie broth in the store from time to time, but with as much broth as I use, the cost quickly adds up.

Solution? Make my own vegetable broth with all the vegetable scraps I accumulate when cooking or even from making salads.

Here’s what you do; every time you have any kind of vegetable scraps place them in a reseal able plastic bag and either store in your fridge or your freezer, depending on how long it will take you to collect about 4-6 cups of scraps, and when you plan on making your broth. About a week is the longest I would keep the scraps in the fridge, I put mine in the freezer.

You can pretty much save any veggie for the broth as long as it’s not rotten or moldy. Here are some suggestions:

Veggies You Should Save:

Onions, carrots, celery, garlic (I leave the peel on but do give the clove a good whack before adding to the pot), leeks, scallions,fennel, chard, green beans, pea pods, zucchini and other squash, bell peppers, winter squash skins, and herbs like dill, thyme, parsley, cilantro and basil.

Veggies You May Want to Save:

Potatoes; Potatoes seem like they would be a great thing for stocks, but they release starch and thicken the stock — not to mention they make it cloudy and look very unappetizing, even though it will taste fine. Potato peels, on the other hand, are just fine. Parsnips, eggplant, mushrooms, lettuce, asparagus, corn cobs~I don’t use these myself, and am not sure of the end result if you choose to use them.

Veggies You May Want to Skip:

Cabbage, Brussel sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes.

**You can use beet root scraps and onion skins but be aware that they will make your stock either a deep red or a deep brown so you may want to skip them.**

Making the Stock

  1. Place roughly 4-6 cups of scraps in an 8 quart stock pot. Add 2-3 bay leaves and a few peppercorns (I used a melange because I had it and was feeling fancy, but black is fine).
  2. Cover it all with cold water then bring it to a boil. Lower the heat to medium and simmer uncovered for about an hour. Any more than an hour and the flavor will begin to deteriorate.
  3. Strain vegetables using a fine mesh strainer or a colander and giving them a press to make sure you get all the broth. Let cool then pour into clean containers or freezer bags. Let cool completely in the fridge and then freeze, or store for up to five days in the fridge.

For the broth in the photos I used carrots, celery, onion (yellow, white and red, skins and all!), garlic (see note above), parsley, basil and rosemary stems.

Weekly Rewind

rewind Time for my weekly rewind where I share great ideas, recipes and articles from around the web during the past week!

I’ve been pinning recipes like a mad woman on Pinterest and as a result I’ve been doing a lot of baking and cooking this week.

Over the weekend I made this Outback Steakhouse Wheat Bread (copycat recipe) from Averie Cooks. I did have to tweak the recipe a bit. For the first attempt I followed Averie‘s directions to the letter and my dough just did not rise! So for my second attempt I used less flour, I also changed from white whole wheat flour and used Whole Wheat Pastry flour. Instead of adding the yeast to the dry ingredients, I added it to the molasses/water mix and let it sit and foam up for 5-10 minutes before adding to the dry ingredients. The final change I made was to roll the dough into one loaf instead of two. My second attempt resulted in a perfect loaf, chewy and hearty, perfect for the soup I made! This bread reminds me very much of Swedish Limpa, one of my favorite breads as a child that I have not found here in the States. I’ve tried to re-create Swedish Limpa in the past and have never come close. This Outback Steakhouse Wheat Bread (copycat recipe) from Averie Cooks is the closest to how I remember. I will definitely be making this again and again. Averie suggests serving with honey butter, which is great, but I also enjoyed several slices with Daiya Havarti Style Wedge in Jalapeno Garlic.

I started reading The Language of Food Photography series on Gourmande in the Kitchen. I figure it’s never to early to learn how to do this food blog thing the best way possible, right? So far I’ve only had a chance to read through the part 1, it’s been a busy week! I also discovered 3 (three!) sets of silver in my basement that my husband found at his dad’s house a while back. These will be great for props in the future. He also brought home some platters and dinnerware that belonged to his grandmother. I am super excited about this!

It seems that the holiday season is in full swing around the world wide web with holiday gift ideas popping up on blogs all over the place! Here are some great gift guides that I’ve enjoyed browsing:

What’s on your list? I’ve got several cookbooks that I wouldn’t mind receiving along with a food processor, running, biking and swimming gear, a triathlon bag, paid entry fees for races, etc.

This year on Portable North Pole you can send a special video message from Santa to your child for FREE! This is can be personalized for your child and is super cute. My two youngest absolutely loved it.

santa ad

 

Very Veggie Vegan Minestrone

My family is very busy, as I’m sure most families with three active youngsters are, so on our busiest night (when all 3 kids have some sort of sport/activity) I like to make a quick and easy dinner. The temperatures have been steadily dropping here in NW PA, so soup seemed to be the answer. I am not a big fan of soup from a can and prefer to make my own soups. My husband chose Minestrone soup and crusty Italian bread for dinner. Sounds perfect!

I went on a mission to find a veg*n minestrone soup that would satisfy my omnivore family but not compromise my plant-based diet. I thought I’d found a winner with “Vegetarian Minestrone Soup” until I read the ingredients and chicken stock was listed! I decided that I would use a combination of several recipes I’d found and create my own from there. Here’s what I came up with!

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/2 cup each red pepper & green pepper, diced
  • 2 cups fresh tomatoes, diced
  • 1 glove garlic, minced
  • 1 Rapunzel Brand Vegetable Bouillon cube, dissolved in 2 cups boiling water
  • 2 cups water
  • 8 oz. ditalini pasta
  • 15 oz. can of beans (I used dark red kidney)
  • 2-4 tablespoons tomato paste
  • 1 tsp. Herbamare
  • Fresh ground pepper, to taste

Using a cast iron stock pot, saute onion in EVOO on medium heat until translucent. Add garlic and continue to cook for another minute.
Add the carrots, celery, peppers, tomato, vegetable broth, and water. Bring to a boil.
Add pasta and cook for 6-8 minutes until al dente.
Stir on tomato paste and beans and cook just until combined.
Serve with a hunk of Italian bread and a pat of Earth Balance.

What’s your favorite soup on a cold fall day?

Homemade Savoy Cabbage and Potato Soup

I went to the local Farmer’s Market the other day on the way home from work. My fall loving heart (and love of food!) was in heaven. There were so many different types of squash and pumpkin and cabbage and root veggies to choose from. I decided to get an acorn squash, sweet potato, rutabaga, some black plums and the King of Cabbages; a Savoy cabbage! Have you ever seen one of these? It’s HUGE! I had no idea what I was going to make with the cabbage but just had to get it. (I think I ended up making about 6 recipes out of this one cabbage!)

I love soup on a cool fall day, so this first recipe was an obvious choice. I also had a 5 lbs. bag of potatoes sitting on my counter that needed used up before the potatoes started sprouting and going soft.

Homemade Savoy Cabbage and Potato Soup

Adapted from recipe on food.com

Ingredients

  • 1/2 head Savoy cabbage, shredded
  • 5-6 medium white potatoes
  • 1 medium onion, sliced
  • 1.5 tsp minced garlic (I used Spice World minced garlic in jar, but you could use fresh if you wanted)
  • 3 cups vegetable broth (I used Rapunzel brand)
  • 1 tbsp. canola oil
  • nutmeg, black pepper, salt to taste

Directions:

I absolutely hate peeling potatoes, it takes forever (I’m impatient) and makes my hands all pruney, but for this recipe, I peeled the damn potatoes! Up to you though if you want to leave the peel on.

Peel, wash and dice the potatoes. Clean and wash the Savoy cabbage and cut it into small and short strips. Cut the onion into slices, peel and mince the garlic if using fresh cloves.

Heat the oil in a big cast iron pot and once it’s hot add the garlic to it. Sauté with the onions until golden brown.

Add the potatoes and the Savoy cabbage. Sauté for another few minutes and then add the vegetable broth.

Once the Savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.

Season to taste and enjoy! This recipe was tasted and approved by the omnivorous husband.

Makes approximately 12 servings (1 cup each serving).

Butternut Squash and Black Bean Chili

It’s fall here in Northwestern PA and to me that means warm, comforting foods. I absolutely love soups and chili and have recently discovered that I also love pumpkin and squash added to just about everything.

I found this recipe on one of my favorite vegan sites and made a few changes to it. I am the only one in my family who follows a plant-based diet, so the first change I made was to cut the recipe in half. I also have learned that a little spice goes a long way, so cut the heat by half from the original recipe.

I have begun to freeze single serving portions of leftovers from my vegan meals for future use and this way I don’t have to eat the same meal every day for 5 days either!

Butternut Squash and Black Bean Chili

Adapted from Oh She Glows

Ingredients:

  • ½  medium onions, diced
  • ½  tbsp olive oil (can also use water if you want to reduce fat)
  • 1 red bell peppers, diced
  • 1 clove garlic, minced
  • 1 small butternut squash, cubed
  • 1 can (15 oz.) black beans , drained and rinsed
  • 1 can (12 oz.) diced tomatoes
  • 1 tsp chili powder (or more to taste)
  • ½  tsp cumin
  • 1 tsp paprika
  • 2 cups vegetable broth
  • Sea salt, Herbamare, and pepper to taste

Directions:

The first thing you will want to do is peel and cube your squash. This was a pain in the ass, but worth it in the end!

In a large pot, add the oil and turn heat to medium. Add chopped onion and minced garlic and sauté the onion for about 5 minutes or so. Reduce heat if necessary to avoid burning. Now add the chopped pepper and butternut squash. Cook forever or at least until the squash is fork tender**. Next add in the drained and rinsed beans, diced tomatoes, chili powder, cumin, paprika, vegetable broth, and sea salt, Herbamare and Pepper. Stir well. Simmer on low-medium for another 5-10 minutes.

Makes approximately 6 servings (1 cup each serving).

** I added mine uncooked to the chili and my squash cubes were rather um, large, so it took forever to cook! I’d probably either roast the squash cubes first next time or cut the cubes smaller.**

 

What’s your favorite fall vegetable? Do you like soup or chili better?