lentil potato stew…sauté (using broth or oil) in a large pot, 1/2 peeled/diced sweet potato, 1-2 chopped tomatoes, 1 chopped onion, 2-3 cloves minced garlic + optional finely chopped jalapeño (or 1-2 T canned green chiles). Also optional add-ins are diced mushrooms, celery or bell pepper (about 1/4 C total) + 1-2 T of tomato paste. Add a splash of water or broth if sticking.
Cook 5 minutes then add 1 t cumin + 1 t paprika. After about 7 min, pour 3 C vegetable broth + 1 C dry brown lentils (picked through and rinsed).
Cover, bring to a boil, then simmer 40-50 minutes. Stir often, add broth as needed. Add a handful of kale or spinach the last 5 minutes + 1 C cooked kidney beans. Serve with a piece of toasty bread and optional hot sauce.
tomato soup with roasted chickpeas, tofu basil ricotta, & pistachios
For the soup…microwave or boil about 2 C of sun-dried tomatoes in 3 C water for 5-7 minutes. Soak while preparing soup ingredients. Keep the soaking water.
To a soup pot, sauté 1 chopped yellow onion for 5 minutes then add 2 diced garlic cloves with 1 t oregano. Add sun-dried tomatoes and sauté another few minutes then add the following to the pot: a 28-oz can of whole peeled tomatoes + 2 T tomato paste + 3 cups vegetable broth + the sundried tomato water. Let broth come to boil then simmer 30 minutes. Turn heat off. Blend in batches allowing some steam to escape with a hand towel over the lid or use an immersion blender and blend soup in the pot. Head over to Minimalist Baker for the tofu basil ricotta recipe
baked chickpeas oven to 450F, pat-dry a can of drained/rinsed chickpeas then spread onto a parchment-lined baking sheet then into oven while it pre-heats. Once oven reaches 450F, turn off & allow chickpeas to roast 20-30 more minutes. For added flavor sprinkle garlic powder, onion flakes, dried oregano, a pinch of cayenne + salt after taken out of the oven
Cookie & Kate’s spicy black bean soup recipeother favorites include Martha Stewart’s black bean & almond soup using veggie broth and plain unsweetened yogurt to veganize + Mark Bittman’s New York Times pressure cooker black bean soup (using vegan sausage or simply leave out; add a chipotle in adobo sauce)
speedy crunchy almond butter soup Dice 1/2 onion, 2 garlic, optional fresh piece of peeled ginger, & 1 green bell pepper and sauté in a pot or deep skillet for 5 minutes (add a splash of water or broth to keep from sticking) then add 1.5 tsp cumin, 1/4 tsp cayenne. Next, pour in 1 can diced tomatoes and cook 5 more minutes. Then add 1 14-oz can drained/rinsed kidney beans + 1.5 C vegetable broth or water. After the stew has warmed through add 2 heaping TBS almond butter. Stir and serve over bowls of potatoes, rice, and green beans or spinach.
last recipe makes a great lunch or supper and is simply sautéed cherry tomatoes, shallots, garlic, kalamata olives & white beans topped over spiralized zucchini noodlesto add more bulk mix in cooked spaghetti noodles with the zucchini + add crushed pistachios or pine nuts & avocado or guacamole