Vegan Português kale soup

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.

Two-pea, two-bean vegan chili

We saw this recipe for crockpot lima beans and having neither dried lima beans, nor a crockpot, here is our somewhat related recipe for two-pea, two-bean vegan chili. The smoked paprika really makes it special.

1 can each, drained: kidney, white beans, pigeon peas

1-1.5 cups fresh peas
1 tsp olive oil
1 onion, diced
2 jalapeno peppers, diced
2 cloves garlic, minced
1.5 c faux beef broth
14 oz crushed tomatoes
2 TBL tomato paste
1 tsp cumin
2 tsp chili powder
2 tsp smoked paprika
1/2 tsp onion powder
1 tsp cayenne
¼ c. diced pineapple

salt and pepper

In a dutch oven, heat olive oil and sauté onion, jalapeno, and garlic. Season with salt and pepper and saute until onions become translucent, 5-7 minutes. Add spices and pineapple. Saute 2 more minutes. Add tomatoes and kidney, white beans, and pigeon peas. Add broth and bring to a boil. Cover and cook on medium low for 30-40 minutes. Uncover and add fresh green peas. Cook on low for additional 20 minutes uncovered.

Serve with cooked greens (we had a combination of kale, turnip greens, and collards cooked with garlic, salt, pepper, and Earth Balance).

Cauliflower fusion and awesome vegan salad dressing

This recipe is a hybrid of Indian and Spanish flavors. Basically, I was determined to try cauliflower and I wanted to use my new smoked paprika and this is what we came up with.

Cauliflower recipe: 2 tsp mustard seeds heated in oil until they pop. Add 1 diced onion and 2 minced garlic cloves. Stir in 1 tsp cayenne, 1 tsp turmeric, 1 tsp cumin, and 1 TBL smoked paprika. Add 3 TBL lemon juice, 1/2 cup chopped cilantro. Add chopped head of cauliflower and cook about 5 minutes. Add 1 cup green beans and 1 can drained chickpeas. Stir in 2 tsp salt and dash of sugar. Cook about 15 minutes.

The salad dressing:

Mix together 1 tsp garlic powder, 2 TBL lemon juice, 1 TBL balsamic vinegar, 1 TBL olive oil, 3 TBL water, 1/4 tsp black salt, 5 TBL nutritional yeast. Refrigerate for 10-15 minutes (if you have time).