Soups On!

🍂post punk kitchen’s caribbean black eyed pea curry pairs well with roasted brussel sprouts in place of asparagus this time of year🍁
🍁my seitan soup of kale, garlic, carrots, and Bob’s Red Mill mixed beans & rice topped with a dollop of nut butter🍜

🍂tempeh, kidney, lentil & mushroom chili (my more recent version)🕸recipe for chili: chop and sauté  1/2 yellow onion, 1 box white mushrooms, 1/2-3/4 block pre-baked tempeh, crumbled (flavored with tamari, onion flake & garlic powder), 1/2 green bell pepper + 2-4 cloves garlic for 5 min, then add 1 tsp chili powder, 1/2 tsp cumin & 1/2 tsp oregano…pour in about 1.5-2 cups veg broth (not measured so start with 1/2 cup & add more to taste), 1 3/4 cups cooked kidney beans, 1/2 cup or more of cooked brown or green lentils, 1-1.5 cups diced fresh tomatoes (if you like a a more tomatoey taste use 1 14-oz can in place of the fresh) and about 2 TBS tomato paste…if time allows, simmer about an hour for flavors to enhanceserve with roasted broccoli (roasted at 450F for 30 minutes, and sprinkled with lemon juice & salt once plated) + toasted almonds (toasted separately on a sheet tray for about 5+ minutes…watch carefully) + a slice of toasted bread and butter

…top chili with baked sweet potato or avocado slices and a dollop of tofu sour cream (blend silken tofu, lemon juice & salt) 

☃️bean & tofu red thai curry🎃recipe: chopped red onion (1/4 piece), 3 minced garlic cloves, small piece ginger & 1/2 red bell pepper diced. Sauté 5-8 min + add about 1/2-1 tsp curry powder & a splash of tamari. After sauté, add 1.5 cups veggie broth + 3 tsp red curry paste (thai kitchen brand is available at most markets). Complete w/ 1/2 box extra firm or sprouted tofu diced + 1 can drained/rinsed kidney bns + 1 14 oz can lite coconut milk…serve over rice + spinach

🕸lentil potato stew🕸recipe: 1/2 sweet potato (uncooked), 1-2 tomatoes, 1 onion & a few cloves garlic + optional jalapeño (or 1-2 TBS canned green chiles…during saute, add 1-2 tsp cumin, 1 tsp paprika & an optional 1/4 tsp cayenne…after 8 min, add 3 cups veggie broth + 1 cup dry brown lentils (pick through & rinse)…cover & low boil 40-50 min, stir often, add broth if needed..stir in a handful of kale or spinach at last 5 minutes + 1 cup cooked kidney beans…serve with warm naan or a baguette + hot sauce🍅tomato soup🍅(boxed from Whole Foods or make your own)! To make your own tomato soup head over to my blog and scroll down for a delicious tomato soup recipe

a few more recent recipes…a simple, hearty weeknight supper… white bean tempeh chili with baked sweet potatoes, steamed kale & garlic + leftover quinoa… to make: sauté for 5 min in veg broth 1 small shallot, 3 cloves garlic, 1/2 4-oz can roasted green chiles + 1/2 block of tempeh (can be steamed in boiling water for 5 min with tamari & water b4hand to remove the bitter taste)…add 1/2 tsp cumin + 1/4 tsp oregano & 1 TBS nooch at about 4 min then add about 1.5-2 c veg broth + 1 can white bns (drained & rinsed)…set temp to low to allow flavors to meldwhite bean, mushroom, kale miso soup chop & sauté a shallot, 2 garlic, a box of cremini or white mushrooms, 2 carrots–about 5 min then add a pinch or 2 of thyme…stir and sauté another minute then add 4 cups veg broth + a can of white beans (drained/rinsed) + handful or 2 kale…once it starts boiling, turn heat to simmer and stir in 2 heaping TBS chickpea or white miso paste + 2 TBS nutritional yeast flakes (aka, “nooch”). Serve over rice and add some crushed black pepper. 🙂

yellow split pea & cauliflower soup pressure cooked in water, turmeric & a homemade Ethiopian berbere paste (recipe from World Food Cafe cookbook–check your local library)…ingredients for the paste, which I made a few days prior: garlic, shallot, ginger, & cider vinegar (sauteed) + whole spices of peppercorn, cumin, fenugreek, coriander, cardamom, cloves & dried peppers that are toasted & ground + ground cinnamon, nutmeg, salt & paprika…all mixed together to form a paste

More soup + stew recipes from my favorite bloggers (not all vegan but mostly plant-based):

Dishing up the Dirt blogger and CSA farmer Andrea Bemis 

Cookie + Kate blog 

Vegan Richa blogger and cookbook author of Vegan Richa’s Indian Kitchen 

Vegan food blogger, Ella Woodward, of Deliciously Ella (cookbook author, London cafe owner, and has a vegan product line of energy balls and skincare)

Long-time food blogger and cookbook author Heidi Swanson of 101 Cookbooks

Vegan comfort food at its best…Isa Chandra Moskowitz (cookbook author, cafe owner in Brooklyn and Omaha, long-time vegan of 27 years, check her out on YouTube here and here)…Post Punk Kitchen

Show Me Vegan blog, although no longer actively posting, has some excellent soup recipes and was my go-to recipe resource when I first went veg in 2008

This tomato soup from Love & Lemons was a big hit in my household

Gena Hamshaw is another good resource for vegan recipes. Her Food52 Vegan cookbook has easy-to-follow recipes using pantry staples. Check out The Full Helping blog for a creative list of soup recipes.

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