With homemade tortillas!
Aside from the tortillas, this was a super lazyass meal that involved:
For a gourmet touch, we added some pepper jack Daiya.
This soup is packed full of vitamins, guaranteed to ease your cold symptoms and fill your belly.
1 onion, diced
1 TBL grated ginger
8-10 garlic cloves, minced
2 carrots, sliced
3 cups kale, chopped
1 16 oz package tofu, frozen and thawed, then chopped into 1/2 inch pieces
6 radishes, chopped
1 cube no-salt vegetable bullion
1 cube faux chicken bullion
2 TBL light tamari or soy sauce
cayenne
8 cups of water
8-9 mushrooms, sliced
4 TBL miso
**optional gluten-free rice noodles
In a large pot, heat some oil and saute garlic, ginger, tofu, and vegetables (except the mushrooms). Add bullion, tamari, and water. Cook until vegetables are tender. Stir in sliced mushrooms and miso and let cook another 10 minutes. If you are making the rice noodles, cook those in a separate pot when you add in the mushrooms.
This recipe is adapted from Rachel Ray, and inspired by my friend Heather (check out her photography).
* 1 tablespoon olive oil
* 1 tablespoon finely chopped garlic
* 1/2 cup diced onions
* 2 diced carrots
* 1 bunch kale, stemmed and roughly chopped
* Chorizo seasoning (see below) or [1-2 store-bought soy chorizo, but omit lentils]
* 1 TBL tamari
* ½ cup red lentils
* 1 bay leaf
* 1 TBL parsley
* ½ tsp thyme
* 2 not-beef bullion cubes
* 8 cups water
* 1 14 oz can kidney beans, drained
* 1 cup diced tomatoes
* 3 red potatoes, diced
**Chorizo seasoning mix: 1 TBL granulated onion, 1 tsp black pepper, 2 tsp smoked paprika, 1 TBL dried chili flakes, 1/4 tsp nutmeg, 1/2 tsp dried oregano, 1/8 tsp ground allspice, 1 tsp turbinado sugar
In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, and carrots and cook for 5 minutes. Add the kale, chorizo spices (or soyrizo), bay leaves, parsley and thyme and mix well. Add the “beef stock”, beans, lentils, potatoes, and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Remove the bay leaves and serve hot.
With the best of intentions, I started to make Chef Chloe’s awesome sounding Creamy Pumpkin Penne. Something about the nutmeg and sweetness just didn’t appeal to me today, so I made the most delicious gluten free mac and cheese, using pumpkin as the sauce base. Behold!
(sorry, phone photo)
1 box Brown Rice elbow pasta
2-3 cups cooked kale (I used about half a bag of frozen)
olive oil
1 onion diced
4 garlic cloves minced
1 tomato chopped
2 TBL low sugar ketchup
1 TBL sage
1 tsp coriander
1 14 oz can of pumpkin (minus 1/4 cup because I used it for the delicious Microwave Muffin)
1 cup of water
1 veggie bullion cube
1/4 cup nutritional yeast
1 14 oz can pinto beans, rinsed and drained
salt and pepper
Cook the macaroni until al dente. Drain all water, then add the kale (no need to defrost) and a little olive oil to the noodles. Season with salt and pepper and set aside.
Saute onion, garlic, and tomato until the vegetables are soft (5-7 minutes). Add ketchup and seasonings. Add pumpkin, bullion cube, and water. Bring to a boil and cook 5 minutes. Add nutritional yeast and mix well. Add noodle mixture and taste for seasoning. Cook until mixture is warmed through and serve.
This is perhaps one of the best meals we’ve ever made. We used this recipe for Addictive Chickpea Crepes and didn’t change a thing. They say you can leave out the carom seeds, but I actually think that is one of the best parts of the flavor, so get them if you can. The recipe makes 8 crepes and we ate them ALL.
For the filling:
5 garlic cloves minced
1 TBL mustard seeds
1 TBL turmeric
1 TBL curry powder
1 tsp cayenne
3 small potatoes, chopped into 2 inch pieces
1.5-2 cups radishes, quartered
1 cup water
1 bunch kale or chard (we had a mix)
1/4 cup white vinegar
salt to taste
In a dutch oven, heat 1 tsp oil and saute garlic and mustard seeds on medium heat until the seeds begin to pop. Add potatoes and radishes and stir. Add turmeric, curry, and cayenne and coat the vegetables. Add cup of water and bring to a boil. Cover and cook on medium low until potatoes are cooked, about 7 minutes. Add greens, salt, and vinegar. Stir mixture well, and cover. Cook 20-30 minutes, stirring occasionally.
For the rice: 1 cup of rice and 1/4 head of caulifower, cooked with 3 green onions in the rice cooker with a dash of salt.
Saute 1 lb mushrooms in a dutch oven, DO NOT add oil. Cook until the mushrooms release some of their juices (about 1 TBL) and then remove mushrooms (leave liquid in the pan) and place them in a bowl. Cover mushrooms with balsamic vinegar and hot sauce (we use Cholula) and set aside. Mix together 1 cup water, 3 garlic cloves minced, 1 tsp black pepper, 1 TBL soy sauce, 1 tsp parsley, and 1/2 onion powder. Pour mixture in the dutch over and bring a boil. Drain most of the liquid from 2 cans of beans (we used white and pinto) and add to the dutch oven. Add 1 bunch of kale (dinosaur) and reduce heat to low, sprinkle with more black pepper. Cover pot and cook 10-15 minutes. Add mushrooms and cook 5-10 minutes uncovered. Serve over rice-cauliflower and top with more hot sauce.
Served with a side of kale.
For the curry: blend until smooth–2 shallots, 3 garlic cloves, 1 kafir lime leaf, 2 TBL lemon juice, 2 TBL dark soy sauce, 1 TBL vegan worchester sauce, 1 TBL ketchup, 1 tsp sugar, 1 tsp cumin seeds, 1 TBL galangal (or ginger), 1 tsp 5 spice powder, and 1/2 cup Thai chilis.
In a dutch oven, saute 2 chopped tomatoes with 2 chilis until tomatoes are very soft. Add curry paste, 2 cups of chopped cauliflower, 3 carrots, 3 celery stalks, and two cans of beans drained (kidney and white). Add can of light coconut milk and stir. Add 1/2 cup chopped cilantro. Bring to a boil, then cover and cook on low for 30 minutes. Stir often.
Again, I turn to the FatFree Vegan Kitchen for the best vegan cheeze sauce around. I altered the proportions enough that I will post my changes. I used whole wheat shells and about 1/4 cup cheeze on top. In the right hand corner, you can see the kale poking through the noodles.
For the Sauce:
1 c. water
1 c. plain rice milk
3/4 cup nutritional yeast
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso
black pepper to taste
Cook 5-6 oz whole wheat shell pasta until al dente. While pasta boils, combine the ingredients for the sauce. Chop 1 cup of kale and 1 cup broccoli (I used frozen). Prepare a baking dish with a few dollops of Earth Balance. When pasta is done, drain. Layer 1/4 of the sauce at the bottom of the baking dish, then a layer of pasta, then kale, then more sauce. Press down on the layers with your spoon. Add the next layer of pasta, broccoli, sauce. Press again. If you can fit in more pasta, add it on top, then add vegan shredded cheese and the last bit of sauce. Cover with tin foil and bake at 375 for 30 minutes, then remove foil and bake another 10.
Beans, Figs and Katz 