Hello everybody! It feels like it’s been awhile and it has been, sorry about that. It’s officially autumn and October, oh yes and my birthday is coming soon too, woot woot!
About this hearty soup…
Lovely fall and its cool and brisk mornings or chilly evenings. Not to mention all the rain we had last week which makes me want nothing more than a bowl of warm and filling soup. Without exaggeration this soup is as hearty as it gets, truly meal in itself. The veggies, beans and barley in this soup are very generous and easily serves 10-12 depending on portion/bowl size. This is the perfect make ahead, keeps well and we have leftovers for a few days 🙂 . I hope you enjoy – stay warm!
Ingredients: 2-3 Tbsp Extra Virgin Olive Oil
1 large Sweet Onion, chopped
1 bunch of Leeks (4 total), white-light green parts only, sliced and rinsed well
5 cloves Garlic, minced
1 handful Fresh Parsley, chopped
4 Carrots, sliced
2 Red Potatoes, chopped
1 Tbsp Salt
1 Tbsp dried Oregano
½ Tbsp Pepper
4 Quarts Vegetable Broth/Stock
1 Cup Barley
1 (28 oz can) Diced Tomatoes
4 Large Leaves – Collard Greens, stems removed/chopped
2 heads of Fresh Broccoli, chopped/florets
1 Zucchini, chopped
6 White Button Mushroom, sliced
1 (10oz) Frozen Peas
1 (15.5 oz can) Red Kidney Beans
1 (15.5 oz can) Chickpeas/Garbanzo Beans
1 (15.5 oz can) Corn
Directions: -In large stock pot, heat Olive Oil over medium heat. Add onions and sauté for 2-3 minutes.
-Stir in Leeks and Garlic then sauté for another 2 minutes.
-Add carrots, potatoes and parsley – sauté for another 3-5 minutes. Then add Salt/Pepper and Oregano.
-Add Vegetable Broth/Stock and bring to boil. Stir in Barley, Tomatoes and Collard Greens – cover then reduce heat to simmer for about 50 minutes.
-Add mushrooms, zucchini, broccoli, beans, corn and frozen peas – cover and continue a slow boil for another 10 minutes.
-Let stand for 10-20 minutes before serving. Enjoy!
Whew, the cupboards are getting bare…and the fridge too! When we’re low on product or if I want to use up some remaining produce that may be on its way out typically my ‘go to’ is always soup. Now that I think of it, today would have been a great soup day!? But I always make soup at this stage and wanted to do something a little different for a change. [Ah!…fingers snap with a sigh] That’s not it at all, now I remember why I didn’t make soup, I’m low out of salt. You know what they say when you’re out of salt…
Well, maybe tomorrow I’ll have two nickels to rub together and will venture out to the grocery store, maybe I’ll get some salt too! Lol, but for now – how about something different for a change. A salad instead of soup. 🙂
This was yesterday’s side; today I made some damn amazing cornbread! – I’ll have to share that recipe too. Made also with pantry items, it’s amazing what I find in there sometimes and even more amazing what creations are thrown together. I love turning nothing into something.
Ingredients: 1 Red Pepper, minced
1 Green Pepper, minced
1 Head of Cauliflower, chopped
1 handful Fresh Parsley, chopped
1 (15.5oz can) Chickpeas (Garbanzo beans), drained/rinsed
1 (15oz can) Red Kidney Beans, drained/rinsed
1 Tbsp Dijon Mustard
¼ Cup Extra Virgin Olive Oil
¼ Cup Apple Cider Vinegar
½ Tbsp Sugar
1 Tsp dried Oregano Salt/Pepper
Directions: -In a large bowl whisk together Dijon, Olive Oil, Vinegar, Sugar, Oregano and Salt/Pepper to combine.
-Toss remaining ingredients in the bowl to combine. (I chop the peppers in small pieces almost minced).
-Note: This salad is great warm too! – You can steam the cauliflower before tossing in remaining ingredients – I find the dressing adheres nicely also. Enjoy!
Big thanks to my husband for making dinner tonight. It was delicious! It’s that time of year again – rushing around at practices and school will be starting soon too. I had to dash out after work to take Jasmine to practice today and to my surprise while I was still at work, I received a text from Seth (aka Joker) that dinner was on him. Fantastic! His text read… [“JOKER’S BURGER…no meat, jokes on you. Black beans, Red Kidney beans, Sweet Onion, Shiitake Mushrooms, Sun-Dried Tomatoes…with Joker’s special herbs and seasonings.”] It’s funny because very humbly he added, “I know it’s not as appetizing as your menu items but…” Well, I guess the joke was on him because they were amazing!! – It was cute because he was actually nervous for me to try them. 🙂 The flavors were great! Seth is always thinking up ideas and sometimes helps me brainstorm some of my creations. I don’t know specifically what he added (herbs/spices) but the burgers had some great heat which was tamed nicely by the sundried tomatoes. The mushrooms really stood out and were prominent with the beans adding a nice creaminess. They were baked up and served with no buns – check them out above. 🙂
Check out the formed burgers – yum!
Here’s a pic of Mister and I at a wedding we went to last Friday. 🙂
[Revised Added] I included this picture in the post because it was just taken last week and I wanted to share a picture of the chef of the burgers and all, although I have included him (his pic) in other posts, this pic above was fresh in my mind. So, about the wedding!… I never talked about the wedding we went to last week. I know the bride was specific about sharing pics of them on social media, but I think I can at least share a detail of something that has been on my mind. I don’t typically cry at weddings, although they are always beautiful. I love going to them, it’s a joy to reflect on our love and marriage too. So, I don’t typically cry, right? Not this wedding last Friday, the tears were flowing! Maybe I’m sharing wedding secrets here or something, but I have to share this moment because it was beautiful and something I have never seen before. [The moment I cried]… This wedding was for a co-worker of my husband so I can’t say that I really knew them personally. I know of stories that he has shared with me of her, but I didn’t know her well. One story that was shared was how she had been living with and caring for her elderly grandmother for many years. As I’m sitting there watching the bridal party coming down the aisle I see a little girl, (of course she’s the flower girl, right…), the kid coming down with her poofy white dress and fluffy socks holding a sign but no flowers? Then to my surprise I see an elderly woman coming down the aisle with her rolling walker (rollator), the flower basket… throwing the flowers. I lost it! I could not hold back my tears, knowing the back story of how she had been caring for her. As I didn’t really know her, seeing that was such an intimate moment for me, it showed me how much love, respect, and care she had for her grandmother. It was such an engaging moment. The elderly often gets lost and shuffled, sometimes sadly even ignored. My mother has worked in a nursing home for 30+ years, she has such a big heart. Although I’m sure the job itself can be difficult and maybe even the patients sometimes…but I’ve seen that woman take such good care of them as if they were her own parents/family. I’ve seen it firsthand as I volunteered there back when I was in high school. She has such strength, love, humbleness, loyalty and respect – she is a good woman and taught me is still teaching me to this day. I love my mommy so much, she jokes and says, ‘when I’m old just throw me in a nursing home’ sorry mom… we’ll see about that. In 20 years, I’ll be cleaning your butt just like you did mine 🙂 She has such a good nature. Even though I didn’t really know the bride I came to know her in that moment. I learned about her nature. Maybe I amplified that moment in the wedding, I don’t know, it did have an impact on me, however. One thing that is certain, we need to take better care of our elderly folks. We can learn so much from them. They are wise and live such simple lives. We tend to overcomplicate things especially at different stages in our life. Some of them have the best stories…
Chili!! – Vegan Chili con Carne (Field Roast)
(Serves 8-12) ~ Vegan, Dairy-Free (Gluten-Free option ~ See Notes)
I suppose I’m feeling generous because there are some recipes “my coveted” recipes, as I call them, that I just would’ve never considered parting with before…but I think it’s about time. 🙂 The other day I shared my recipe for Corn Fritters and one of my fellow bloggers mentioned corn fritters with chili! Then I said…well I have a great chili recipe – so here you go!
Some quick notes about this recipe – Notes meaning variations… I‘ve made this recipe also using Boca Crumbles and/or Gardein Beefless Grounds. My original version was actually made without the corn even. For a Gluten Free version– omit Veggie Meat substitute and add Chickpeas (Garbanzo beans) for a 5-Bean Chili! Also, this recipe [pictured above] was made with Field Roast burgers…I’m pretty obsessed with these burgers A-mazing! If you haven’t yet tried their burgers…do it fast. They grill well indoor/outdoor and are great even fried up in a pan. Hope you Enjoy this Chili!
Ingredients: 3 Tbsp Extra Virgin Olive Oil
1 (13oz Pkg) Field Roast Burgers
5 Garlic Cloves, minced
1 Red Pepper, seeded/chopped
2 Jalapeño Peppers, seeded/chopped
1 Small Yellow Onion, chopped
1 (15oz Can) Black Beans
1 (15.5oz Can) Pinto Beans
1 (16oz Can) Dark Red Kidney Beans
1 (16oz Can) Navy Beans
1 (28oz Can) Diced Tomatoes
3 Tbsp Cumin
¼ Tsp Crushed Red Pepper Flakes
2 Tsp Chili Powder
1 Tbsp Dry Sage
1/3 Cup Tamari Soy Sauce
1 (16oz Pkg) Frozen Corn
Directions: -Drain and rinse beans and set aside.
-Heat Olive oil over medium heat. Add Field Roast Burgers (or crumbles) and heat through until brown about 3-5 minutes.
(I crush the burgers down with a wooden spatula until crumbled/broken down).
Quick Note: If you’re not finished cutting your veggies or if you didn’t prep ahead like I often do – turn off heat until you’re ready for the next step.
-To Veggie Meat add: Garlic, Red Pepper, Jalapeños and Onions. Let the mixture cook through for about 3-5 minutes until veggies sweat.
-Add: Beans, Diced Tomatoes (with liquid), Tamari and stir in with remaining seasonings. Keep stirring as you add your seasonings.
-Add Frozen Corn then cover and reduce heat to a simmer for 10 minutes. After 10 minutes, stir again turn off heat and let stand for another 10 minutes before serving. Enjoy!
Ingredients: 3 Tbsp Extra Virgin Olive Oil
1 (13oz Pkg) Field Roast Burgers
5 Garlic Cloves, minced
1 Red Pepper, seeded/chopped
2 Jalapeño Peppers, seeded/chopped
1 Small Yellow Onion, chopped
1 (15oz Can) Black Beans
1 (15.5oz Can) Pinto Beans
1 (16oz Can) Dark Red Kidney Beans
1 (16oz Can) Navy Beans
1 (28oz Can) Diced Tomatoes
3 Tbsp Cumin
¼ Tsp Crushed Red Pepper Flakes
2 Tsp Chili Powder
1 Tbsp Dry Sage
1/3 Cup Tamari Soy Sauce
1 (16oz Pkg) Frozen Corn
(GF Option: Swap Field Roast/Boca/Gardein Crumbles with Chickpeas (Garbanzo beans) for a 5-Bean Chili)
Directions: -Drain and rinse beans and set aside.
-Heat Olive oil over medium heat. Add Field Roast Burgers (or crumbles) and heat through until brown about 3-5 minutes. (I crush the burgers down with a wooden spatula until crumbled/broken down).
Quick Note: If you’re not finished cutting your veggies or if you didn’t prep ahead like I often do – turn off heat until you’re ready for the next step.
-To Veggie Meat add: Garlic, Red Pepper, Jalapeños and Onions. Let the mixture cook through for about 3-5 minutes until veggies sweat.
-Add: Beans, Diced Tomatoes (with liquid), Tamari and stir in with remaining seasonings. Keep stirring as you add your seasonings.
-Add Frozen Corn then cover and reduce heat to a simmer for 10 minutes. After 10 minutes, stir again turn off heat and let stand for another 10 minutes before serving.
Vegan Rescue 