Recipe: Hearty Veggie Soup

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This soup is vegan and high in protein!

I made this last month while it was cold and rainy. I keep forgetting to post this recipe. It’s so tasty. And easy. The leftovers (if there are any) freezes well.

 

It’s vegan and gluten-free as is, but you can make changes and use bone broth if you want, or even add meat of your choices I think kielbasa pieces would be really great in this soup!

I used Right Rice in this recipe in place of regular white rice. What I like about Right Rice is that it’s made from Lentil Flour, Chickpea Flour, and Rice Flour.  Those ingredients mean that this “rice” is high on protein! The “rice” thickens up the soup for sure.

 

AAVS2954.JPGI found Right Rice at Grocery Outlet, but you can also order it on Amazon.  You can substitute canned chopped tomatoes for fresh tomatoes- Use what you have on hand.

Hearty Veggie Soup

Serves 6-8

Ingredients

  • 1 large onion, diced (about 2 cups)
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, diced
  • 1 cup bell pepper, diced (I used green)
  • 2 T. cooking oil (your choice)
  • 3 cloves garlic, minced
  • 2 green or yellow zucchini (whatever is in season or you have on hand)
  • 2 quarts veggie stock
  • 2 cups chopped tomatoes (you can also use a large can of diced tomatoes)
  • 1 14oz.-ish can of tomato sauce
  • 1 small can of tomato paste
  • 2 cups Right Rice
  • 1 bay leaf
  • 2 T. Penzeys Forward Spice Blend
  • salt and pepper to taste

Directions:

  1. In a large, heavy-bottom stockpot, heat oil.
  2. Saute carrots, celery, bell pepper, and onions until onions are soft and clear, about 5-10 minutes.
  3. Add garlic and continue to cook, stirring frequently, until garlic is fragrant.
  4. Add remaining ingredients and spices. Cook on low for 20-30 minutes, or until right rice is done and soup has thickened up.
  5. Soup can simmer on low as long as you like. I let it simmer on low for about 45 minutes.
  6. Serve with bread and butter and salad.

IMG_9957.JPGForward Seasoning blend contains extra bold black pepper, onion, paprika, garlic, turmeric, spice extractives (including oleoresin of celery, rosemary, black pepper, thyme, basil and paprika).

1/30/2020 Free Beyond Meat Burgers at Denny’s!

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Have you tried the new Beyond Burgers? We had them for dinner a few weeks ago and they are really good.

Denny’s is offering a FREE Beyond Burger with the purchase of any beverage at all participating locations on January 30 from 11am to 10pm, while supplies last. As the first restaurant group within the family dining category to offer a 100% plant-based protein option made with Beyond Meat to its menu, Denny’s is meeting guests’ desire to move toward a flexitarian diet.

The Beyond Burger at Denny’s features a 100% plant-based “meat” patty topped with sliced tomatoes and onions, lettuce, pickles, American cheese, and All-American sauce on a multigrain bun. If you want it vegan, skip the cheese, sauce, and bun and have it lettuce wrapped!

Not all locations are participating, so I suggest calling the location you plan on visiting in advance to double-check. For more information about this deal, click here.

Crockpot Chili Recipe (GF, Vegan, Vegetarian)

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Easy, Delicious, and Healthy!

I realized the other day when searching for my chili recipe on my blog so I could share it with someone on Facebook, that I have not posted my chili recipe, ever! Which is weird, because I make it at least once a month.

What I love about making chili in the crockpot is that you can use either fresh, frozen, or canned veggies, it really depends on what you have in your house, and what your budget is.

Because I get vegetables and fruit twice a month at our local co-op, frequently I will have fresh vegetables that I have diced or prepared and put into Ziploc bags to store in the freezer. It ensures that we have nutritious vegetables with no additives at our fingertips throughout the month.

Another great thing about this chili recipe is you can make it vegetarian, you can put meat in it, or you can make a vegan! This recipe is naturally gluten-free.

Slow Cooker Chili

  • One large onion diced
  • Two bell peppers, diced
  • 3 cups tomatoes. You can either use canned tomatoes, or if you have fresh tomatoes available you can quarter them.  No need to peel or seed them.
  • Two cloves of garlic, diced
  • 1 T. Avocado oil
  • 1 pound of meat (optional) I usually use ground pork, but other good choices include ground beef, ground chicken, ground turkey, or bite-sized pieces of stew meat. If you want a meat substitute, I like these crumbles from Beyond Meat.
  • One can black beans, drained and rinsed
  • One can kidney beans, drained and rinsed
  • 3T chili powder
  • 1t cumin
  • Salt and pepper as needed

Optional, but delicious:

1 cup corn niblets. If you use canned corn, drain and rinse it prior to adding.

If you do not care for black or kidney beans, you can swap in Northern beans, or navy beans.

Directions

  1. Personally, I like to brown the meat on the stove prior to adding it to the slow cooker. In a heavy-bottomed saucepan or Dutch Oven, heat avocado oil and brown meat until thoroughly cooked/browned.
  2. Add onions and peppers, cook until onions are clear and fragrant, about 10 minutes.
  3. Add garlic, and cook, stirring often until garlic is fragrant about 5 to 10 minutes.
  4. If your pan has a lot of brown food remnants on the bottom, I recommend taking 2 to 4 tablespoons of liquid (you can use water) and pour it in the pan stirring and scraping all the yummy brown stuff off the bottom. This is where all the flavor lives.
  5. Pour all of the ingredients from the pot into your slow cooker.
  6. Add remaining ingredients, place lid on the slow cooker and cook on low for 6 to 8 hours.

I love serving chili with cheese, sour cream, and tortilla chips.

This recipe is incredibly versatile.

If you don’t have fresh onions and peppers, you can grab a bag of fajita mix out of the freezer (which is pre-chopped onions and bell peppers).

If you don’t have fresh tomatoes (which let’s face it a lot of us don’t) you can use canned tomatoes. You can use whole canned tomatoes you can use diced, you can use chopped, whatever kind of tomatoes you have in your cupboard.

Use whatever kind of canned beans you have on hand. One time I made chili and I used chickpeas! And it turned out delicious!

If you don’t have cumin and chili powder in your cupboard but you have chili seasoning, use that instead.

I find the chili is a great go-to meal for when you are at the end of the month, and you are low on funds but you have lots of canned goods and frozen veggies.

If you were strapped for time, you don’t have to brown your meat, you can just put it in the crockpot and pour all the other ingredients over top, cook it, and let it cook. Just make sure to break up the meat (if you’re using ground meat) with a spoon prior to serving.

Free Plant- Based Burritos from Social Nature!

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This offer was in my inbox yesterday, so I thought I’d share it, because, really, who doesn’t love free food?

I signed up to receive a FREE plant-based burrito from Alpha Foods and Social Nature. They have lots of burrito love to share! These bad boys are VEGAN! Woo Hoo!

Just click here to ‘Want It’ and see if you’re a match!

This offer is only valid in the US.

TalkBack- Did you sign up? Which variety are you excited to try?

Oat Flour Banana Bread Recipe

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The big kid LOVES banana bread, so I am always looking out for new recipes, especially those that are higher in protein or lower in added sugar.

Recently we found ourselves with an overabundance of oatmeal, so I looked online for recipes to use it up and I discovered Oat Flour. You basically grind up oatmeal in your blender or food processor. Because it doesn’t contain any natural gluten, you have to use another flour with it otherwise your bread just… falls apart. It also doesn’t rise, so you will need to add leavening (baking soda in this recipe).

I also had received 30 bananas the next day, so I knew the time had come… TO MAKE BANANA BREAD!!

After looking through several recipes, I cobbled together a recipe that incorporated what I had on hand, and had all of the appropriate chemicals via ingredients to form quick bread. If you are interested in learning about baking and cooking ratios to form new recipes, check out Ratio by Michael Ruhlman– It’s great!

Banana Bread

Ingredients:

  • 1 c. Oat Flour
  • 1 3/4 c. AP Flour
  • 2 t. baking soda
  • 1 t. salt
  • 1/2 c. melted butter or melted coconut oil
  • 1/2 c. brown sugar, not packed
  • 2 ripe banans, mashed up
  • 2 eggs
  • 5 ounces plain Greek yogurt
  • 1 T. Vanilla
  • 1/2c chopped nuts (I like pecans, but walnuts work too) OPTIONAL

Directions:

  1. Grease a loaf pan and set aside Preheat oven to 350 degrees.
  2. In a small bowl mix flours, soda, and salt. Set aside.
  3. In a large mixing bowl, combine butter and sugar until well mixed.
  4. Add bananas and continue to mix until incorporated.
  5. Add eggs one at a time. Once they are blended, add yogurt and vanilla.
  6. Combine dry ingredients into wet, and add nuts (if desired). This batter is very wet!!
  7. Pour into greased pan and bake for 45-55 minutes.
  8. Once the bread is cooled, remove from loaf pan and serve with butter or cream cheese.

Options:

  • To make the recipe Gluten-free, use gluten-free oats, and a 1 for 1 Gluten-free flour.
  • To make the recipe vegan, use coconut oil in place of butter, substitute a flax egg, and use dairy-free Greek-style yogurt.

Recipe: Pesto Chicken Bake

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That’s Basil, the key ingredient in Pesto

I’ve been meaning to post this recipe for a couple weeks, but with summer vacation and the kids needing to see me, talk to me, touch me every.moment.of.the.day….. I’ve been a little behind.

This is so easy, so tasty, and so cheesy. And it works with almost every dietary restriction:

If you are vegetarian but omit the chicken.

If you are Gluten-free, substitute GF pasta for what’s the recipe.

If you are vegan, use your favorite vegan “cheese”. And remember to check the pesto- sometimes commercially made pesto contains cheese!

Pesto Chicken Bake

Ingredients

  • 1 Cup Pesto (I Like Costco’s Pesto) If you want to make it yourself, I like this recipe.
  • 1 Box Farfalle Pasta. I like Banza– It’s made with chickpea flour and is high in protein.
  • 1 T. Butter or Olive Oil
  • 2 C. chicken breast, cooked and cut into bite-size pieces. You can also use rotisserie chicken.
  • 2 c. cheese, divided- I like Italian Blend

 

Directions

  1. Pre-heat oven to 350 degrees.
  2. Spray a baking dish with spray release and set aside.
  3. Cook pasta per box directions, drain pasta and toss with butter/oil.
  4. Mix Pesto, pasta, cooked chicken and 1 cup of cheese together.
  5. Pour mixture into baking dish.
  6. Top with the remaining 1 cup of cheese.
  7. Bake at 350 degrees until cheese is bubbly and browned (approximately 20 minutes).
  8. Remove from oven and allow to rest 5-10 minutes before serving with crusty bread and a green salad.

Serves 6-8 as a main dish or 8-10 as a side. This is a great dish for potlucks!

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Yum! 

Recipe: Pasta Free Lasagna

img_3880WHAT? Pasta free lasagna? Are you nuts? I know that’s what you are all thinking, but bear with me.

I know so many people are sticking to their New Years Resolutions of eating healthy, but they are longing for the warm, cheesy, rich gooey-ness of their favorite comfort foods. Mr. just finished a 10 day cleanse, and we are slowing adding things back into his diet. He missed cheese, so I set to find a recipe that contains cheese that I could make a little more healthy by omitting some of the other things that he isn’t quite ready to add back in (meat and lots of heavy carbs). I did make spaghetti to go on the side, but you can skip that if you want.

We had a bag of yellow squash in the fridge, so I decided to make lasagna using the squash in the place of the lasagna noodles.

With this recipe, you can add as many veggies as you want. I opted for mire poix (I had bags of it prepped in the freezer), garlic, shallots, tomatoes, and little pieces of the squash that I chopped into bite size pieces. These were the neck or end that I couldn’t cut into planks. I recommend that you use what you’ve got on hand that you really like. You can add ricotta between the layers, but I skipped it because we didn’t have any, and Mr. isn’t ready to add eggs back in yet (if you’ve never made lasagna before, the ricotta filling is a mixture of egg, Parmesan cheese, and ricotta).

img_3875This recipe makes a big 9×13 inch baking dish- There will be leftovers!

Pasta Free Lasagna

Ingredients:

  • 4 yellow or green crooked neck squash (zucchini), cut into planks, Reserve remaining pieces for sauce
  • 1 jar sugar free pasta sauce (or use your favorite)
  • 2 medium onions or 1 large onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 cloves of garlic, minced
  • 1 medium shallot, minced
  • 1 can (approx. 14.5 oz) diced tomatoes
  • 1 can tomato paste
  • 1 bay leaf
  • 2 T. Italian seasonning
  • 2 T. Olive oil
  • 1/4 cup red wine
  • 1/2 cup parmesaen cheese
  • 2 cups Italian blend cheese
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Dinner is served (salad not shown)

Directions:

  1. Preheat oven to 350 degrees
  2. In a large stock pot, saute onions, celery, and carrots in olive oil until onions are soft and translucent.
  3. Add garlic and shallots, reduce heat. Cook until garlic and shallots are soft and fragrant, about 10 minutes. Stir frequently to avoid burning. Burnt garlic is gross.
  4. Pour wine over veggies and scrape any yummy brown bits off the bottom of the pot. This is called De-glazing the pan. Those brown bits are full of flavor.
  5. Add pasta sauce, herbs, and both cans of tomatoes (diced and paste). Cook on medium for 15-20 minutes. If you want, you can simmer the sauce on low for as long as you want. Make sure to stir frequently and put a lid on the pot.
  6. Add reserved squash bits to sauce. They will cook quickly, so you need to add them last.
  7. Remove from heat.
  8. Ladle sauce in the bottom of the 9×13 baking dish, just enough to cover the bottom of the dish.
  9. Cover the sauce with planks of squash, then layer cheese, and sauce.  repeat until the pan is full- the top layer should be cheese. If you like lots of cheese, use more than the 2 1/2 cups listed above.
  10. Cover pan with foil and bake for 20 minutes at 350. after 20 minutes, uncover pan and bake for an additional 15 minutes, or until cheese is brown and bubbly.
  11. Remove from oven and let rest for about 10 minutes.
  12. Serve with salad and a small portion of whole wheat pasta. I made whole wheat pasta and topped it with a dollop of Chef Shamy Garlic Butter. It’s amazing.

Variations: This meal is already vegetarian and gluten free. If you are vegan, use dairy free cheese. I cannot promise it will be as gooey and delicious, as I’m not familiar with how dairy free cheese cooks.

If you just gotta have meat, start by sauteing 1 lb of ground meat (beef, pork, chicken, or turkey), then continue the recipe as written.