French Onion and Kale Soup

September 28, 2022September 28, 20221 Comment

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)

-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.

French Onion and Kale Soup

Time: 45 minutes
Difficulty: Easy
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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.

Farro Salad

July 18, 2022Leave a comment

Flavorful Farro salad

Farro is high in fiber and good for digestion. Farro is a type of wheat, so this recipe is not gluten-free. I like farro for its nutty flavor; it is also a good source of protein, zinc, and vitamins.
This is a great summer recipe; I hope you try this fresh and satisfying salad. It is a delightful dish alone or makes for a great side.

Enjoy!

Farro Salad

Time: 40 minutes
Difficulty: Easy
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Ingredients:
2 Cups Farro, cooked
1/2-pint Cherry Tomatoes, sliced/quartered
1/2 large English Cucumbers, diced
1 head fresh Broccoli, chopped
1 Red Pepper, diced
1 Yellow Pepper, diced
1 Tbsp fresh Garlic, minced
4 Stalks Lacinato Kale, julienned
2 Red/Spring Onions, diced/sliced
1/3 Cup Apple Cider Vinegar
1/3 Cup Extra Virgin Olive Oil
1 Lemon, juice/zest
2 Tbsp Honey or Agave

Directions:
-Cook Farro according to package instructions. I swapped the water and cooked in vegetable broth.
-In a large bowl, add spring onions, vinegar, oil, lemon, honey, garlic, and kale. Mix together all ingredients to combine. Set aside and prep/cut all other ingredients.
-Chop all other veggies and add the farro.
-Mix all ingredients together.
Enjoy!

Follow on Instagram @veganrescue for video of this recipe.

Simple Tofu and Veggie Stir Fry

May 12, 2022June 15, 2022Leave a comment

Tofu and Veggie Stir Fry

I’m missing my calling as a minimalist, lol. We are moving, and as we are getting the house ready – I think to myself (and out loud) …there is so much stuff. Ugh…things…why do we have so many things, ah! It amazes me how much we accumulate over the years. I’m trying to redefine “spring cleaning” over here as I throw, toss and donate things away, while simultaneously deep cleaning. Ironically, none of this hit me until I had to paint. As I removed all the things from the kitchen, everything quite literally seems to be overflowing into the dining room now. While I don’t have a bunch of tchotchkes (knickknacks) or collections, I still feel like there are a lot of items in general. This immediately made me think of the bible verse (in Matthew 6:19) about storing your treasures on earth. Although I’m not materialistic by any stretch, it still made me stop and reflect. On another note, I also can’t help but to notice how quickly this month is moving right along. The pressure is on to finish, as I’m trying not to let May slip by.

This recipe today is one that is very simple and tasty. This recipe can be served over cooked rice or noodles of your choice. It tastes delicious on white/basmati or brown rice, and with ramen. Also, additional vegetable additions that would go great are edamame (soybeans) or mushrooms. I did not have any this time around, but next time I will be adding some. Additionally, I used an apple in this recipe instead of sugar to balance the sweet/salty flavors. The apple adds a nice freshness to this dish. Enjoy!

Tofu and Veggie Stir Fry
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Difficulty:** easy
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**Simple Tofu and Vegetable Stir Fry**
**Ingredients:**
2-3 Tbsp Oil
1 (16oz) Package (Block) Super Firm Tofu
1 Tbsp Fresh Ginger, grated
2 Tbsp Fresh Garlic, minced
1/4 Tsp Red Pepper Flakes
1 bunch of Scallions, about 7-8
Salt/Pepper (to taste)
1/2 Tbsp Smoked Paprika
1 small Apple, grated
4 Cups Broccoli (Fresh/Frozen)
4 Tbsp Soy Sauce/Tamari, divided
2 Tbsp Rice Vinegar, divided
1/2 Head of Cabbage
2-3 Carrots, grated or matchstick cut
Finish with:
Sesame Oil
Fresh Parsley, optional

**Directions:**
-Season tofu with salt/pepper to taste and add the paprika. Mix together to combine seasoning.
-Heat oil to medium-high heat. Then add the tofu and cook for about 10 minutes, be sure to toss/turn or even shake the pan every few minutes to halfway through for even cooking.
-Remove tofu from pan and set aside; allow to drain on napkin/paper towel, if needed.
-Back to pan add red pepper flakes, fresh garlic, and scallions. I typically keep some scallions off to the side for garnish.
-Cook the above for about one minute, then add apples, parsley and ginger. Continue cooking for another two minutes keep tossing while cooking.
-To the mixture add half of the soy sauce (2 tbsp) and vinegar (1 tbsp), plus the fresh/frozen broccoli. Cover and cook for five minutes to allow broccoli to steam up. Keep shaking and tossing in between.
-Remove cover. Over high heat, add cabbage and carrots to mixture plus remaining soy sauce and vinegar. Continue tossing/stirring while cooking for another one to two minutes.
-Add back in the tofu and give it another toss before serving.
-Serve over rice or noodles and finish with a garnish of additional ginger, scallions, parsley, and a drizzle of sesame oil. Enjoy!

The prep:

Matthew 6:19
“Do not store up for yourselves treasures on earth, where moths and vermin destroy, and where thieves break in and steal (NIV).

“Do not lay up for yourselves treasures on earth, where moth and rust destroy and where thieves break in and steal” (ESV).

Vegetable Soup

April 29, 20223 Comments

Vegetable Soup – the no recipe—recipe.

Soup warms the soul, leaves me with positive vibes and comfort. Whenever I make vegetable soup, I make a LARGE quantity that will last us a few days. It’s so hard for me to put an actual vegetable soup recipe into words though. There are so many different variables when I set out to make it. Each time I use different veggies and sometimes I have no broth/stock and use water. I always start with a couple tablespoons of oil, crushed red pepper flakes, lots of garlic and an onion chopped. To this I add carrots and celery and sauté for a couple of minutes. Then, add diced tomatoes, water/broth and begin layering in my seasonings and veggies. If I’m adding potatoes, I include them in the carrots and celery step. The veggies vary and can include broccoli, cabbage, peas, spinach, kale, corn, cauliflower etc. I always try to include beans for fiber and protein — typically, red kidney beans or chickpeas. I hope this recipe inspires you to mix and match veggies too.
A must try – small/baby potatoes left whole= they are sometimes called creamers. I added them to this soup and left them whole, which made the soup very filling and satisfying.
Enjoy!

Lamentations 3:25-26

“The Lord is good to those who wait for him,

to the soul who seeks him.

It is good that one should wait quietly for the salvation of the Lord.”

Chopped Spinach and Quinoa Salad

April 28, 2022Leave a comment

This salad is delicious and packed with protein, especially when you add the chickpeas.

While I was preparing to make the salad for dinner, I also cut up veggies for a morning juice. Sometimes it is easier to cut, wash and prep fruits and vegetables all at once for multiple uses, such as juicing or a salad or soup.

For the salad, I used a box grater to grate the carrots and apples. While I typically leave baby spinach whole, this time I chopped it up. Proportionally it worked better for me to chop the spinach and it makes for a beautiful presentation. I used a trail mix that we had on hand. Nuts are such a nutritious add to any salad. So, whatever you have available, throw it in! This recipe makes a great lunch, dinner, or side salad. I had this salad two ways, once without the chickpeas with apple cider vinegar as my dressing (it made for a good side salad). Then I had it with a creamier tahini dressing with the added chickpeas (which was great alone for dinner).

Enjoy!

Chopped Spinach & Quinoa Salad

Time: 10 minutes
Difficulty: Easy
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Chopped Spinach & Quinoa Salad

Ingredients:
4 cups Baby Spinach, chopped
2 Large Carrots, grated
1 Large Apple, grated (I used a Honeycrisp)
1.5 cups cooked Quinoa
1/2 English Cucumber, diced
1 Cup Nuts / Nut mix or Trail mix (walnuts, pecans, pumpkin seeds, dried cranberries)
Chickpeas, optional (1 15oz can drained/rinsed)

Directions:
-Grate carrots and apples and set aside in a large mixing bowl. To this add the cooked quinoa, diced cucumbers and chopped spinach.
-Add chickpeas and desired mixed nuts.
-Top with your favorite dressing or add equal parts of oil and apple cider vinegar.
-Add salt and pepper to taste and enjoy!

Chopped Spinach and Quinoa Salad with a creamy tahini dressing.

Proverbs 31:25

“Strength and dignity are her clothing,

and she laughs at the time to come.”

Cabbage Savage

February 1, 2017April 8, 20227 Comments

Cabbage Savage
(Serves 6-8) ~ Vegan, Gluten-Free, Soy-Free

This cabbage has a slight kick but you can add/adjust as needed. It is super addicting – hence the name… this cabbage is fierce.

I watched some new documentaries recently that I will update on my list. Netflix has some great documentaries and not just the food ones. I watched The Human Experiment and Plastic Paradise. Not only are GMO’s a concern for us but what about the other countless “invisible” toxic chemicals that we are exposed to? It’s no wonder there has been such an increase in: cancer, dementia, autism, obesity, etc. It seems we are really dropping the ball here. It’s like a question of what came first, the chicken or the egg… except it’s more like, the chem industry or the pharm industry.

Ingredients:
1 Head Green Cabbage, cleaned and chopped/shredded (I just use my knife)
1 Tbsp Canola Oil
3 Tbsp Earth Balance (vegan butter)
½ Tbsp Crushed Red Pepper Flakes
2 Tsp Minced Garlic
2 Tsp Salt
1 Tsp Course Black Pepper
½ Tsp Chili Powder
½ Tsp Tarragon

Directions:
-Clean and shred cabbage then set aside. I just slice it up on my cutting board. Be sure to remove the outer thick leaves and quarter/core before shredding and washing.

-In a large pot, heat canola oil over medium-high heat. Add red pepper flakes and minced garlic and heat through for about 1-2 minutes. (Be careful it can quickly burn).
-Add Earth Balance butter and cabbage. Cover and let it cook down for about 10 minutes.
-Stir after 5 minutes so it all sautés and begins to cook evenly.

-After 10 minutes stir again and add seasonings: salt, pepper, chili powder and tarragon. Cover and continue cooking.
I cook for a total time of about 20 minutes and then I turn off heat and allow it to sit for 5 minutes before serving – but keeping the lid on. Enjoy!

Simple Berry Smoothies

January 20, 2017April 8, 20227 Comments

Simple Berry Smoothies
(Serves 4) ~ Vegan, Gluten-Free, Raw, Soy-Free

Umm… Happy New Year! Is that inappropriate since it’s now the 20^th? Well, maybe not since this is the first time I’m saying hello for the New Year. What a blur it’s been since my last post. Life, right?

I ran into a woman at the grocery store this evening, which may have prompted this very post. As I’m walking up to the natural section, there is a woman standing there. She reaches for the Daiya cheese then hesitates and placed it back. I walked up and grabbed the Daiya and also the Better than Sour Cream because it’s taco night tonight! After watching me grab the cheese she then asks if it was any good. I replied and then proceeded to rattle off several other products I thought were good! I’m pointing and grabbing: So Delicious – yogurts, Vegenaise (mayo), Earth Balance (butter) and all the ice creams that are available! She may have thought I was a bit crazed given how hyper I quickly became on the subject. Hey it’s not every day I run into someone in person that is actually interested in vegan food or food products. She said her church was trying out veganism this month; to which I exclaimed Veganuary!?! She said yes and thanked me. I let her know about this blog and went on my way. Sometimes it’s the little things or rather the chance encounters that spark or motivate. Happy New Year and Happy Veganuary all! Make it another great one. As always… enjoy! The smoothie, of course. 😋

I love serving these in stemless wine glasses…

Ingredients:
3 Cups Frozen Berries (I used a mixture of Blueberries, Strawberries, Raspberries and Blackberries)
½ Cup Orange Juice
2 Cups Almond Milk (I used my favorite Almond/Coconut Blend)
2 Tbsp Honey or Agave Nectar
Handful of ice, optional (depending on if using fresh or frozen fruits)

Directions:
Combine all ingredients in blender or high-speed blender (like a Nutribullet or Ninja).

Vegan Pumpkin Swirl Cheesecake

November 26, 2016November 26, 20164 Comments

Vegan Pumpkin Swirl Cheesecake
(Makes 1 Large 9-inch cheesecake)

So about that cheesecake… I hope everybody had a great Thanksgiving Day. We ate so much food. I feel so bleh right about now. This cheesecake recipe was experimental, meaning I just threw it together ‘by feel.’ It came out rather delicious but a little soft. We didn’t mind it at all since the texture and taste was still there. Maybe next time I’ll freeze it or add cornstarch or something to make it a bit more firm. I hope you try this one, pumpkin and great for the season. Enjoy!

Ingredients:
3 Pkgs (8oz) Tofutti’s Cream Cheese (vegan cream cheese)
1 (1 lb) Pkg Silken Tofu (I used Nasoya brand)
1 Cup Sugar
1 Tbsp Vanilla Extract
1 Cup Pumpkin Puree
½ Tsp Ground Cinnamon
¼ Tsp Nutmeg
½ Tsp Pumpkin Pie Spice
¼ Cup Brown Sugar
1 Prepared Graham Cracker Crust (Extra Large 9-Inch)

Directions:
-Preheat oven 375 degrees.
-Blend together Cream Cheese, Tofu, Sugar and Vanilla extract with mixer.
-Remove 1 Cup of Cream Cheese mixture into a separate small bowl. Pour the rest of the cream cheese mixture into prepared graham cracker crust.
-To the 1 Cup of Cream Cheese mixture add: pumpkin puree, brown sugar, cinnamon, nutmeg and pumpkin pie spice. Mix until blended.
-Layer in the pumpkin mixture over the cream cheese and swirl or keep it layered. Bake for 45 minutes. Let stand and refrigerate overnight. Enjoy!

Pumpkin Swirl Cheesecake

Servings: 1 9-inch pie
Time: 1 hr
Difficulty: Easy
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Credit: http://www.veganrescue.com

Spaghetti Squash with Baked Basmati Salad

November 18, 2016March 11, 20204 Comments

Spaghetti Squash with Baked Basmati Salad
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

It will all be worth it. That feeling of accomplishment once you’ve completed a project, despite all the lost hours of sleep… It’s definitely a balancing act sometimes as an adult if you have: a family, school, work, projects, and then try squeezing in a social life here in there. I’m so pleased and proud that Seth’s latest book has finally been released, “ApocaLips” but I will blog a separate post all about it, with links for purchasing if any of my fellow bloggers are interested.

About the spaghetti squash… This recipe served four generous portions, however, it should really probably serve six given the amount of food. This is a nice recipe to serve now that we’re in that holiday season. Enjoy!

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.

-Bake cut side down for 45 minutes.

-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.

-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy

Spaghetti

Time: 1 hr 10mins
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Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.
-Bake cut side down for 45 minutes.
-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.
-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy

Vegetable Ramen Noodle Soup

November 16, 2016March 11, 20201 Comment

Vegetable Ramen Noodle Soup
(Serves 8) ~ Vegan, Gluten-Free, Dairy-Free

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I don’t know about you, but this chilly weather instantly makes me want to prepare a big pot of soup. I’m not knocking the ramen soup that we all lived on at one time or another, but whew are those ingredient lists long! I love this recipe because the way it’s prepared the veggies stay fresh and crunchy without all the preservatives. This was a big hit in our home a few nights ago. Yes, these oodles of noodles are all grown up. Warm, inviting and fresh! Enjoy.

Ingredients:
3 Tbsp Extra Virgin Olive Oil
5 Scallions, chopped
3 Celery Ribs, sliced
3 Large Carrots, shredded/grated
16oz Frozen Corn
¼ Tsp Crushed Red Pepper Flakes
10oz Fresh Green Beans
¼ Cup Tamari Soy Sauce
¼ Tsp Ginger Powder
3 Quarts Vegetable Broth
1 (10oz Package) Ramen Noodles (I used Lotus Foods – Millet & Brown rice)
1 Tbsp Rice Vinegar
Salt/Pepper to taste

Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.

Grated Carrots – I used my box grater.

-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.

-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!

Vegetable Ramen Noodle Soup

Servings: 8
Time: 25-30 Minutes
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Directions:
-Prepare ramen noodles according to package and set aside.
-In a large pot heat olive oil over medium-high heat. Add celery and scallions then sauté for about 3 minutes.
-Add carrots, frozen corn, and crushed red pepper flakes continue to sauté for 5 minutes.
-Stir in soy sauce, vegetable broth and green beans. Bring to boil.
-Once the soup begins to boil turn off and remove from heat. Stir in rice vinegar, ginger powder and ramen then season to taste (salt/pepper). Enjoy!

Vegan Rescue

Uncover the Vegan within.

Tag: vegetarian