Makes: about 1 Cup Total Time: 15 minutes Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
This tamarind peanut sauce is excellent. Tamarind has a tangy yet tart or sour taste with a touch of sweetness. The added sugar/ginger and peanut butter in this recipe balances the sauce perfectly. I created this sauce recipe yesterday. Our dinner included brown rice with a mix of grains (green lentils, buckwheat, millet, quinoa, flax and chia seeds). On top of the rice were sautéed shiitake mushrooms, a piece of fried tofu – drizzled with the tamarind peanut sauce and topped with crispy shallots. Served with a side of sautéed spinach. The overall dish was extremely flavorful. Enjoy!
**Check out @veganrescue on Instagram for a video of this sauce recipe.** Remember to Like/Follow.
Ingredients: 1 1/2 Cups Water 1 Tbsp Tamarind Paste 2 Tbsp Raw Cane Sugar 1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch) 1 Tbsp Garlic, minced 1/4 Tsp Cayenne Pepper 1 Tbsp Peanut Butter
Directions: -In a saucepan over high heat, add water and heat to a boil. -Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter). -Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce. -Remove from heat and set aside for use. -Enjoy!
Tamarind Peanut Sauce
Makes: about 1 Cup
Total Time: 15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 1/2 Cups Water
1 Tbsp Tamarind Paste
2 Tbsp Raw Cane Sugar
1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch)
1 Tbsp Garlic, minced
1/4 Tsp Cayenne Pepper
1 Tbsp Peanut Butter
Directions:
-In a saucepan over high heat, add water and heat to a boil.
-Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter).
-Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce.
-Remove from heat and set aside for use.
-Enjoy!
Slow Cooker Chili vegan ~ dairy-free ~ gluten-free
Serves: 8-12 Total Time: 8 hours plus 15 minutes (prep time) Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
Hearty! This chili recipe is hearty and so satisfying. I have made several variations of chili con carne in the past – here’s another recipe found here. But this reinterpretation has such a wonderful smokiness. The ground veggie crumbles in this recipe are optional but it definitely adds to the heartiness of the Chili. I love the basic ingredients and cooking in a slow cooker/crockpot…c’mon. So easy – just add the ingredients, set it on high and go about your day. I love making chili and this recipe is so good. The flavors just meld together all day in the slow cooker. It is ideal when you have busy days ahead too, because it is the perfect dinner to re-heat. This tasty make ahead – is also great for lunch and dinner. You can also portion off the chili and freeze it too. This recipe would go perfectly with vegan cornbread – check out my recipe! I made this recipe a few days ago, but so glad that on the last day for our leftovers (today), we had this snow system come through in the morning – this chili was the perfect dinner for this snowy, chilly day. Enjoy!
Directions: -In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles. -Drain and rinse the beans in a colander or mesh strainer and set aside. -Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish. -Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine. -Cover and begin cooking in the crockpot over high heat. -After about two-three hours, add the remaining onions/peppers, all the seasonings, and water. -In a couple of hours, add salt/pepper or adjust seasoning to taste. Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.
Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.
Slow Cooker Chili ~ Vegan
Serves: 8-12
Total Time: 8 hours plus 15 minutes (prep time)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Directions:
-In the crock, add two tablespoons of extra virgin olive oil and veggie crumbles.
-Drain and rinse the beans in a colander or mesh strainer and set aside.
-Chop and mince the peppers, garlic, and onions finely. Reserve a couple tablespoons of the jalapeño peppers and set aside for topping/garnish.
-Next, add half of the onions/peppers, all the beans, plus the diced tomatoes (with liquid) to the crock. Additionally, add two tablespoons soy sauce and one tablespoon liquid smoke. Stir to combine.
-Cover and begin cooking in the crockpot over high heat.
-After about two-three hours, add the remaining onions/peppers, all the seasonings, and water.
-In a couple of hours, add salt/pepper or adjust seasoning to taste.
Serving/Topping ideas: Vegan Sour Cream (Tofutti’s); Vegan Cheddar; Jalapeño peppers; serve with corn bread/muffins.
Note: This recipe keeps for about four days in the refrigerator or a couple of months in the freezer.
As I began to create this Club Sandwich recipe, I contemplated making it with tempeh bacon or using another vegan bacon product like LightLife Smart Bacon or Sweet Earth Benevolent Bacon, which I equally enjoy. Then, I thought about coconut bacon; Mmm… and I thought of this old recipe from a 2015 post (found here). Coconut bacon can be used in so many ways; and it is absolutely fantastic on this Classic Club sandwich recipe. A little sweet and a little smoky – the Coconut Bacon kicks the flavor up nicely. The only tweak I made to my coconut bacon recipe was to allow the ingredients to marinate first for about 15-20 minutes before baking/ toasting. This time I used agave nectar instead of maple syrup, so I also added an extra drizzle of agave. For this Classic Club Sandwich recipe, feel free to swap out the bacon or use a store-bought vegan bacon, if you prefer. This recipe serves two since it’s just the two of us, but this recipe can certainly be doubled or adjusted to serve more. Enjoy!
Ingredients: 6 Slices of White Bread (I used Dave’s White Bread Done Right) 5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y) 6 Slices of Vegan Cheese (I used Field Roast – Chao) 1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste 3 Tsp Dijon Mustard, adjust to taste 2 Vine-Ripened Tomatoes, sliced 4 to 6 Leaves of Green Lettuce 1 Cup Coconut Bacon (recipe found here) Salt/Pepper to taste
Directions: These directions are simple – layer ingredients on sandwich according to preference.
-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here. -Toast all slices of bread according to your preference. -Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste. -For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese. -Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit the mustard, just add additional vegan mayo). -For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I added Vegenaise and vegan bacon to top the sandwich. -Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction. -Serve with pickles/chips. Enjoy!
Ingredients:
6 Slices of White Bread (I used Dave’s White Bread Done Right)
5oz Vegan Turkey Slices (I used Unreal Deli-Roasted Turk’y)
6 Slices of Vegan Cheese (I used Field Roast – Chao)
1/3 Cup Vegan Mayonnaise (I used Vegenaise), adjust to taste
3 Tsp Dijon Mustard, adjust to taste
2 Vine-Ripened Tomatoes, sliced
4 to 6 Leaves of Green Lettuce
1 Cup Coconut Bacon (Follow link above)
Salt/Pepper to taste
Directions:
These directions are simple – layer ingredients on sandwich according to preference.
-Prepare vegan bacon according to packaging or if using Coconut Bacon – follow recipe here.
-Toast all slices of bread according to your preference.
-Slice tomatoes and rinse/pat dry lettuce. Add salt/pepper to taste.
-For the bottom layer – I add the Vegenaise, then top with lettuce – vegan turk’y – tomatoes – vegan cheese.
-Next, add Vegenaise to the center slices of bread and top the sandwich. On the reverse side, add Dijon mustard according to preference (if you prefer to omit mustard, just add additional vegan mayo).
-For the next layer, I added vegan cheese – vegan turk’y – lettuce. Then to the top I add Vegenaise and vegan bacon to top the sandwich.
-Cut the sandwich in half on a diagonal. Secure with toothpicks – then cut again in the opposite direction.
-Serve with pickles/chips. Enjoy!
So Flavorful! These Stuffed Cabbage Rolls came out absolutely delicious, it’s a flavor bomb. This was one of those random thrown together recipes. Admittedly, I did not feel like cooking dinner last night. With it just being my husband and I now, it’s so easy for me to have moments when my first thought is what can we pick up. I’m sure I’m not alone here. Also, do you ever buy vegetables with the best intentions…thinking to yourself – I’m going to roast or stir fry these veggies right away for dinner. Next thing you know, every time you open the fridge… there they are just sitting there – day after day ready to spoil. This was the head of cabbage. So, before it got to that point, I thought of this recipe. I really appreciate this recipe because I had all the ingredients on hand in my pantry/fridge. Feel free to adjust the flavors or swap out some of the herbs/ingredients for what you may have on hand. Enjoy!
Ingredients: 1 Head of Green Cabbage 2/3 Cups Walnuts 2-3 Tbsp (1 handful) Fresh Basil 2-3 Tbsp (1 handful) Fresh Dill 1 Onion, quartered 1 (16oz) Package of Extra Firm Tofu, quartered 1/4 Cup Balsamic Vinegar 2 Tbsp Minced Garlic 2 Tsp Stone Ground/Horseradish Mustard 1 Tbsp Liquid Smoke Salt/Pepper/Adobo, seasonings to taste 2 Cups Cooked Brown Rice 2 Cups Pasta/Marinara Sauce (store-bought or homemade)
Directions: -Pre-heat oven to 400 degrees F. -In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside. -Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste. -Prepare the brown rice according to package instructions. -In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together. -Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured below). This makes it easier for rolling up later. -Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot. -In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom. -Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling. -Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish. -Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired. -Cover with foil and bake for 30 minutes at 400°F. (I served this with mashed potatoes). -Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.
Easy Stuffed Cabbage Rolls
Makes: 12-14
Total Time: 1 hour (30 minutes prep/30 minutes to bake)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 Head of Green Cabbage
2/3 Cups Walnuts
2-3 Tbsp (1 handful) Fresh Basil
2-3 Tbsp (1 handful) Fresh Dill
1 Onion, quartered
1 (16oz) Package of Extra Firm Tofu, quartered
1/4 Cup Balsamic Vinegar
2 Tbsp Minced Garlic
2 Tsp Stone Ground/Horseradish Mustard
1 Tbsp Liquid Smoke
Salt/Pepper/Adobo, seasonings to taste
2 Cups Cooked Brown Rice
2 Cups Pasta/Marinara Sauce (store-bought or homemade)
Directions:
-Pre-heat oven to 400 degrees F.
-In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside.
-Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste.
-Prepare the brown rice according to package instructions.
-In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together.
-Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured above). This makes it easier for rolling up later.
-Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot.
-In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom.
-Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling.
-Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish.
-Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired.
-Cover with foil and bake for 30 minutes at 400°F.
-Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.
Vegan Spinach & Ricotta Stuffed Shells vegan ~ dairy-freeWhat’s new at Vegan Rescue?… Spinach & Ricotta Stuffed Shells
Serves: 12 to 16 Total Time: 1 hour 30 minutes Difficulty: Intermediate Author/Credit: Jessica Williams/Vegan Rescue
For this Spinach and Ricotta Stuffed Shells recipe, I’m purposely leaving out some of the exact measurements, leaving it to your preference. I like my stuffed shells saucy and “cheesy,” but some people don’t like so much sauce or too much cheese. Also, since we had extra mouths to feed this week, I made a large batch of stuffed shells. I felt like I was meal prepping for a few days, lol. This batch of stuffed shells made enough for three (13×9) glass baking dishes. I’m including pictures of the steps below. But definitely check out Vegan Rescue on Instagram for a video of this recipe ~ don’t forget to Like/Share/Follow. These stuffed shells were so delicious. Enjoy!
Ingredients: Jumbo Pasta Shells (about 2-3 12oz boxes) Extra Virgin Olive Oil (about 2 Tbsp) Crushed Red Pepper Flakes (about 1 Tsp) Sweet Onions, chopped (about 2 medium) Fresh Garlic, minced (about 2 Tbsp) Ground Veggie Crumbles (I used 2 packages of Gardein Crumbles) Shiitake Mushrooms, chopped (about 10oz) Fresh Baby Spinach, chiffonade (about 4 Cups) Vegan Cheese (I used Daiya – both Mozzarella and Parmesan) Marinara (Pasta) Sauce (store-bought/jarred is okay) Vegan Tofu Ricotta ~ Recipe found here.
Spinach Tofu Ricotta
Directions: -Pre-heat oven to 400 degrees F. -In a large pot, heat olive oil over medium heat. To this, add the Crushed Red Pepper Flakes, Garlic, and Onions. Sauté for about two to three minutes until onions are translucent. -Add the Ground/Veggie Crumbles and cook for about 10 minutes. To this add the Shiitake Mushrooms and cook for another minute. Remove the “meat filling” from heat and set aside. -Prepare Jumbo Shells according to package. (Placed in boiling, salted water and boil for about 10 minutes until al dente). -Drain the shells and set aside. -In a large 13×9 baking dish, add pasta sauce to coat the bottom of the dish. -To each of the cooked shells, I add a spoonful of the “meat” filling on the bottom of the shell and top with the Vegan Tofu Ricotta mixture. -Place each of shells into the baking dish into a single layer. -Top with additional sauce, then cheese. I used a mixture of the Mozzarella and Parmesan to top. -Cover the dish with foil and bake for one hour. Cheese should be melted. -Enjoy!
Vegan Tofu Ricotta
Serves: 12 to 16
Total Time: 1 hour 30 minutes
Difficulty: Intermediate
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
Jumbo Pasta Shells (about 2-3 12oz boxes)
Extra Virgin Olive Oil (about 2 Tbsp)
Crushed Red Pepper Flakes (about 1 Tsp)
Sweet Onions, chopped (about 2 medium)
Fresh Garlic, minced (about 2 Tbsp)
Ground Veggie Crumbles (I used 2 packages of Gardein Crumbles)
Shiitake Mushrooms, chopped (about 10oz)
Fresh Baby Spinach, chiffonade (about 4 Cups)
Vegan Cheese (I used Daiya – Mozzarella/Parmesan)
Marinara/Pasta Sauce, store-bought
Vegan Tofu Ricotta ~ Recipe found here
Directions:
-In-Pre-heat oven to 400 degrees F.
-In a large pot, heat olive oil over medium heat. To this, add the Crushed Red Pepper Flakes, Garlic, and Onions. Sauté for about two to three minutes until onions are translucent.
-Add the Ground/Veggie Crumbles and cook for about 10 minutes. To this add the Shiitake Mushrooms and cook for another minute. Remove the “meat filling” from heat and set aside.
-Prepare Jumbo Shells according to package. (Placed in boiling, salted water and boil for about 10 minutes until al dente). -Drain the shells and set aside.
-To the prepared Vegan Tofu Ricotta ~ add the Spinach and about 1/2 Cup of the vegan parmesan cheese, optional. Stir to combine and set aside.
-In a large 13×9 baking dish, add pasta sauce to coat the bottom of the dish.
-To each of the cooked shells, I add a spoonful of the “meat” filling on the bottom of the shell and top with the Vegan Tofu Ricotta mixture.
-Place each of shells into the baking dish into a single layer.
-Top with additional sauce, then cheese. I used a mixture of the Mozzarella and Parmesan to top.
-Cover the dish with foil and bake for one hour. Cheese should be melted.
-Enjoy!
Makes: about 16oz Total Time: 5 minutes Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
What’s new at Vegan Rescue?… Balsamic Vinaigrette and a Power Salad!
I love making my own salad dressing and vinaigrettes are the easiest. I’ll typically add Dijon mustard to my vinaigrettes but ran out this time. This recipe does not include it, but I do recommend it. Another plus to making homemade salad dressing is that you can swap and mix ingredients. This recipe uses agave, which can easily be swapped for honey.
This dressing is the perfect match for this chopped/shredded Power Salad that I made. But it also goes perfectly in wraps or even on top of some veggies. The salad was made with shredded Baby Spinach, Brussels Sprouts, Cabbage, Kale, Parsley and topped with Chickpeas, Sundried Tomatoes, and Sunflower Seeds. I always like shredding baby spinach, similar to how you julienne basil leaves. The baby spinach blends nicely when it is shredded rather than leaving the leaves whole. Also, I massaged the kale in this recipe with salt and balsamic vinegar. This Balsamic Vinaigrette is so simple and easy, a definite “go to” where you can swap ingredients. Enjoy!
**Check out Vegan Rescue on Instagram for a video of this awesome salad and dressing!
Ingredients: 1/2 Cup Balsamic Vinegar 1 Cup Extra Virgin Olive Oil (good quality) 3 Tbsp Agave Nectar 2 Tbsp Minced Garlic Salt/Pepper to taste (I used about 1/2 Tsp-1 Tsp)
Directions: -In a 16oz bottle or mason jar – combine all ingredients. -Shake well to combine and store in refrigerator. -Enjoy!
Power Salad Baby Spinach Brussels Sprouts Red (Purple) Cabbage Kale Parsley Chickpeas Sundried Tomatoes Sunflower Seeds
Balsamic Vinaigrette
Makes: about 16oz
Total Time: 5 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1/2 Cup Balsamic Vinegar
1 Cup Extra Virgin Olive Oil (good quality)
3 Tbsp Agave Nectar
2 Tbsp Minced Garlic
Salt/Pepper to taste (I used about 1/2 Tsp-1 Tsp)
Directions:
-In a 16oz bottle or mason jar – combine all ingredients.
-Shake well to combine and store in refrigerator.
-Enjoy!
French Onion and Kale Soup (Vegan) (No ramekin required)
I certainly embrace soup season, nothing like the comfort from a warm bowl of soup/stew. Soup is economical, and you can make endless variations of vegetable or bean soups. And we love cheap eats in our home – rice, and beans for days…lots of rice and beans. 😊 Historically, French onion soup was considered food of the poor, and these days we appreciate cost-effective dinners. It’s typically made with a meat/beef stock, but this veganized version uses a vegetable stock instead. One of the keys to success in preparation is caramelizing the onions. For the topping, I toasted slices of a baguette and topped it with a vegan smoked gouda cheese. Also, since my ramekins are packed away, I created this version that does not utilize them (plus many folks don’t have them). Enjoy!
Vegan French Onion and Kale Soup
Ingredients: 1 Stick Earth Balance (vegan butter) 3 large Sweet Onions, sliced 3 Fresh Bay leaves 3-5 Sprigs of Fresh Thyme 1 Tbsp fresh Garlic, minced 3 bunches of Kale, stems removed and chopped finely 1 Tsp Salt 1/2 Tsp Pepper 1/2 Cup White Wine or Cooking Wine 2 Tbsp All-Purpose Flour 1/2 Tbsp Goya Adobo seasoning, optional (or use additional salt/pepper to taste) For topping: 2 Tbsp Extra Virgin Olive Oil 1 Fresh French Baguette Vegan Cheese (I used Follow Your Heart, Smoked Gouda)
Directions: -In a large pot, heat the Earth Balance (butter) over medium-high heat. Add the sliced onions, bay leaves and fresh thyme. Cook the mixture for about five minutes until softened and the onions will become translucent.
-Cover the pot and reduce the heat to low. Cook the onion mixture for about 30 minutes, stirring periodically. -Increase the heat to medium, remove the lid and cook for another 20 minutes uncovered to allow for the onions to caramelize and become golden brown. Remove the bay leaves and thyme stems before proceeding to the next step.
-Next, stir in the garlic, chopped kale, salt, pepper, and cook for about two minutes, before adding the white/cooking wine to deglaze the pot. Pour in the wine and be sure to scrap around the pot. Scrap the bottom to get up those brown caramelized bits, that were browning from the bottom. It’s all part of the deglazing process. Allow the wine to cook for about three minutes.
-Stir in the flour to thicken up the mixture. Then add the vegetable broth and heat to medium-high. -Increase the heat back to medium-high to bring the mixture to a boil. Cook for another 20 minutes. Note: while the mixture is in the final 20 minutes of cooking. Pre-heat the oven to 450 degrees F. -Slice up a baguette or other bread loaf. Arrange the bread slices on a baking sheet. Drizzle with olive oil and add salt/pepper to taste before topping with a slice of cheese. -Toast the bread in the oven for 10 minutes to melt the cheese and toast up the bread.
Note: I only prepare the amount of bread/cheese needed to serve immediately. -To serve: Ladle the soup in a bowl and top with the bread/cheese slices.
Enjoy!
Note: Traditionally French onion soup is typically served in a ramekin. If you do have a ramekin, serve the soup in that container and top with the bread/cheese and bake the entire ramekin in the oven during the final 10 minutes to melt the cheese.
Ingredients:
1 Stick Earth Balance (vegan butter)
3 large Sweet Onions, sliced
3 Fresh Bay leaves
3-5 Sprigs of Fresh Thyme
1 Tbsp fresh Garlic, minced
3 bunches of Kale, stems removed and chopped finely
1 Tsp Salt
1/2 Tsp Pepper
1/2 Cup White Wine or Cooking Wine
2 Tbsp All-Purpose Flour
1/2 Tbsp Goya Adobo seasoning, optional (or use additional salt/pepper to taste)
For topping:
2 Tbsp Extra Virgin Olive Oil
1 Fresh French Baguette
Vegan Cheese (I used Follow Your Heart, Smoked Gouda)
Directions:
-In a large pot, heat the Earth Balance (butter) over medium-high heat. Add the sliced onions, bay leaves and fresh thyme. Cook the mixture for about five minutes until softened and the onions will become translucent.
-Cover the pot and reduce the heat to low. Cook the onion mixture for about 30 minutes, stirring periodically.
-Increase the heat to medium, remove the lid and cook for another 20 minutes uncovered to allow for the onions to caramelize and become golden brown. Remove the bay leaves and thyme stems before proceeding to the next step.
-Next, stir in the garlic, chopped kale, salt, pepper, and cook for about two minutes, before adding the white/cooking wine to deglaze the pot. Pour in the wine and be sure to scrap around the pot. Scrap the bottom to get up those brown caramelized bits, that were browning from the bottom. It’s all part of the deglazing process. Allow the wine to cook for about three minutes.
-Stir in the flour to thicken up the mixture. Then add the vegetable broth and heat to medium-high.
-Increase the heat back to medium-high to bring the mixture to a boil. Cook for another 20 minutes. Note: while the mixture is in the final 20 minutes of cooking. Pre-heat the oven to 450 degrees F.
-Slice up a baguette or other bread loaf. Arrange the bread slices on a baking sheet. Drizzle with olive oil and add salt/pepper to taste before topping with a slice of cheese.
-Toast the bread in the oven for 10 minutes to melt the cheese and toast up the bread.
Note: I only prepare the amount of bread/cheese needed to serve immediately.
-To serve: Ladle the soup in a bowl and top with the bread/cheese slices.
Enjoy!
1 Peter 4:19
“Therefore, let those who suffer according to God’s will entrust their souls to a faithful Creator while doing good.”
God, may you bless and always protect our sons. Thank you Lord for Cameron and Joshua. We recognize them not only on this National Son’s Day, but every day. Daily you occupy our hearts, prayers and thus our home. We love you gentlemen, and you are each truly a blessing to us. We are so proud of you both. Our love will endure forever. Love always.
Since I recently celebrated a blogiversary and it’s Veganuary I decided to write a post compiling some of my favorite healthier recipes from 2015. It’s a New Year, full of new beginning’s, a new you, resolutions, a healthier lifestyle, a lifestyle change or maybe just healthier choices. Check out the blog for ideas and delicious recipes!
If you like what you see or if something below sounds appetizing – just click the link or pic! 🙂
Straightforward and uncomplicated… I opened the pantry and the fridge and in less than a minute I came up with this recipe then in less than ten minutes I was eating. Great for lunch or dinner and very simple.
Ingredients: 1 (15.5 oz can) Chickpeas (Garbanzo Beans)
16oz Frozen Broccoli, steamed
1 Tsp Curry Powder
¼ Tsp Chili Powder
1 Tbsp Coconut Oil
½ Tbsp Garlic, minced
Salt/Pepper to Taste
Flour Tortillas
Salsa
Non-Dairy Sour Cream
Directions: -Heat coconut oil over medium heat, sauté garlic for about a minute. Add chickpeas and seasonings continue sautéing for another 3-5 minutes. Toss in broccoli to combine, continue to heat for another couple of minutes. -Warm tortillas then add filling along with a dollop of vegan sour cream and salsa. Enjoy!
Fettuccini with Olive Oil, Garlic and Veggies Vegan, GF Option (use GF Pasta)
Simple and delicious! This recipe is an example of something I would eat out at a restaurant. Most restaurants serve or have boxed pasta and veggies and olive oil. Just request this simple idea tossed with garlic and I’m in!
*It’s funny because when we go out to eat with friends or family, they often go straight to the salad section to see what ‘we’ can ‘eat’ – me, I often check to see that they have eggless pasta or rice and request that with some veggies, olive oil and garlic. I know they gotta have olive oil and garlic, right? Check this one out – I frequently make something similar to this at home with broccoli (we LOVE broccoli !!) and peas. Enjoy!
Ingredients: Fettuccini Pasta, prepared according to package
Small Potatoes, quartered or sliced in half
Asparagus, stems removed
Frozen Chopped Spinach, steamed
Shiitake Mushrooms, sliced
Edamame, shelled/steamed
Fresh Parsley
Garlic, minced
Extra Virgin Olive Oil
Salt/Pepper to taste
Chili Powder to taste
Red Pepper Flakes, pinch
Directions: -In large pot fill with water – add potatoes and bring to boil. Once boiling add pasta and cook until al dente and potatoes are fork tender.
-Add about 2 Tbsp Olive Oil to pan and saute Asparagus for 5-7 minutes. Remove from pan and set aside.
-Back to same pan, add mushrooms and saute for about 5 minutes. Remove from pan and set aside.
-Back to pan add remaining olive oil (that will be used to toss with pasta), pan will still be hot – here add minced garlic also and red pepper flakes.
-Toss together pasta, olive oil with garlic, edamame, asparagus, mushrooms and spinach along with salt/pepper to taste.
Notes: I did not include measurements in my initial ingredient listing as I made a large batch of this meal to have for leftovers for a few days. The ingredient list below are the measurements I used – again this is for a large group/party or perfect for leftovers. If making for smaller family or group, adjust quantities as needed.
————–
(Serves 10-15)
28oz Small Potatoes
1 Bunch Asparagus
1 (9oz Pkg) Frozen Chopped Spinach (about 1 cup)
7oz Shiitake Mushrooms, sliced
2 Cups Frozen Edamame, shelled/steamed
2lbs Fettuccini pasta, prepared according to package
1 Bunch Fresh Parsley
2-3 Tbsp Garlic, minced
1/3-1/2 Cup Extra Virgin Olive Oil
¼ Tsp Crushed Red Pepper Flakes
1 Tsp Chili Powder
Salt/Pepper to taste
Vegan Rescue 