Vegan Smoky Ravioli Soup

Vegan Smoky Ravioli Soup

This smoky, hearty soup is perfect for a fall Sunday dinner, and the leftovers reheat perfectly for a next-day lunch.

Ingredients
3 tablespoons olive oil
2 slices of Lightlife smoky tempeh strips, cut into 1-inch pieces
1 small yellow onion, peeled and chopped
2 large cloves of garlic, sliced
1 leek trimmed and thinly sliced
3 carrots, sliced into rounds
2 ribs of celery, sliced
1 zucchini, chopped
3 small red potatoes, chopped
1 tablespoon tomato paste
1/4 cup red wine
pinch of red pepper flakes
2 sprigs fresh thyme
4 cups vegetable stock
1/4 teaspoon liquid smoke
1 teaspoon browning sauce or molasses
1 15-oz can of cooked chickpeas, rinsed
1 28-oz can of peeled, fire roasted San Marzano tomatoes with juice
salt and pepper to taste
1 cup lacinato kale, finely sliced
1 8-oz. package of vegan ravioli (I use Rising Moon Organics Spinach Florentine)

Directions
Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the tempeh strips and cook for 2 minutes each side, until beginning to brown. Add the other tablespoon of olive oil, chopped onion, garlic and leek. Cook over medium heat until softened, stirring occasionally. Add carrot, potato and celery, and continue to cook for a few more minutes. Add the tomato paste and stir to coat the vegetables evenly. Add the wine and scrape up any burnt bits at the bottom of the pot. Add the pepper flakes, thyme, stock, liquid smoke, browning sauce/molasses, zucchini and chickpeas. Drain the tomato juice from the can into the pot, and then use a fork or cocktail muddler to gently smash the tomatoes in the can. Add the smashed tomatoes, generously salt and pepper to taste, and stir everything together. Bring the soup to a boil and then reduce heat to a simmer. Cook for 30-40 minutes until the potatoes become just tender. Add the kale and ravioli, and cook until ravioli are done, 7-9 minutes or according to package directions. Discard thyme sprigs and serve with a slice of flavorful bread (think: garlic bread or toasted rosemary sourdough).

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Vegan Tempeh and Lentil Sloppy Joes

FullSizeRenderI’ve long been a huge fan of Gena Hamshaw’s Vegan Lentil Sloppy Joes recipe. (In fact, I’m pretty sure she singlehandedly convinced me that lentils actually can be delicious.) Naturally, I made a few tweaks over the years, as I tend to do. Recently, I tried the Vegan Sloppy Jane at Denver’s Hops & Pie, which I found absolutely wonderful flavor-wise but missing that hearty, satisfying chewiness that I love in a lentil-based sandwich. Hence, I made a few more tweaks. Here’s the end result, but feel free to make it your own. I’d love to hear your modifications.

Serves 8
Ingredients
1 cup brown lentils, soaked overnight and rinsed (Just wanted to point this out right away, since it calls for some pre-planning.)
2 tablespoons olive oil (I use avocado oil, but really, any kind of neutral flavored vegetable oil is fine.)
1 small yellow onion, chopped
1 green bell pepper, chopped
1 package of organic smoky tempeh strips, crumbled into small pieces (I recommend the Lightlife brand.)
3 cloves of garlic, minced
1-2 teaspoons chili powder, to your liking (1-mild; 2-spicy)
1 teaspoon ground mustard powder
½ teaspoon paprika
One 15-ounce can of crushed or diced fire-roasted tomatoes (Muir Glen brand is typically my go-to.)
3 tablespoons tomato paste
1½ tablespoons apple cider vinegar (Bragg Organic Unfiltered Apple Cider Vinegar, always.)
1 tablespoon maple syrup
1 tablespoon soy sauce
1 teaspoon molasses
¼ teaspoon liquid smoke
¾ cup vegetable broth
Salt and pepper to taste (*FYI: If you live near a Savory Spice Shop, their Bourbon Barrel Smoked Black Pepper is a natural choice here, but obviously, totally optional. Regular black pepper is just fine.)
8 whole wheat buns

  1. Put the lentils in a large pot and cover with water. (Make sure there’s about 2 inches of water above the lentils.) Boil and reduce to a simmer. Cook for 15-20 minutes, until lentils are chewable but still a bit firm. Drain, rinse and set aside.
  2. Meanwhile, heat olive oil in a large pot over medium heat. Add onion and bell pepper, and cook for 5 minutes. Then, push the onion/pepper mixture to one side of the pan so there’s a clearing, and add the crumbled tempeh to the open side. Cook for 1-2 minutes, frequently stirring, until tempeh is beginning to brown. (If you’re using a stainless steel pan, you may notice the tempeh sticking to the bottom of the pan a bit—at 2 minutes, just splash a tablespoon or two of vegetable stock on that side, and it should loosen all that up without too much trouble.) Scrape up the bits, and stir together the tempeh and onion/pepper mixture. Cook for an additional 2 minutes, until onions are soft and translucent.
  3. Add garlic, chili powder, mustard and paprika, and cook for another minute, until garlic and spices are fragrant.
  4. Add lentils, tomatoes, tomato paste, apple cider vinegar, maple syrup, soy sauce, molasses, liquid smoke and vegetable broth. Simmer for 15-20 minutes, adding salt and pepper to your liking. (*Quick note: See how all the ingredients are grouped together by steps? You can premeasure everything in one bowl as they are grouped—so, say for example, you can measure out all the ingredients in step 4 and put them all in one bowl, so you can just quickly and easily add everything all at once while you’re cooking. You may already do this—but if not, this makes for way less stressful cooking and a lot fewer dirty dishes than putting each pre-measured ingredient in its own little bowl. I’m all for less cleanup.)
  5. Once your Sloppy Joes have reached your desired thickness, take the pan off the heat and it let cool for a few minutes. (You can take this time to toast your buns on your oven’s Lo broiler setting, if that’s your thing.)
  6. Top with whatever sounds awesome. My personal favorite combination is yellow mustard, pickles and sauerkraut. Enjoy!

Pumpkin and Cashew Cream Pasta Sauce – Vegan Recipe

Pumpkin and cashew cream pasta sauce

Sometimes, I’m at the grocery store and find something I’d love to buy, but it’s way too unhealthy or not vegan, so it doesn’t quite work for our household. That was the case when I saw some (cream and butter-laden) pumpkin pasta sauce. So I snapped a picture of the ingredient list and made up a recipe to suit my liking. This time, my experiment turned out to be pretty delicious.

**Tip: Make this sauce on a Sunday, and stick it in the fridge for later in the week when you just want to make something quick and easy for dinner.

Ingredients, grouped by steps

½ cup raw unsalted cashews, soaked overnight
1 small carrot, peeled, roughly chopped and boiled in water – approx. 15 minutes
¾ cup vegetable broth

2 tablespoons olive oil
1 small yellow onion, diced
1-2 cloves garlic (approximately 1 tablespoon thinly sliced)

1 tablespoon fresh basil, finely chopped
2 leaves fresh sage, finely chopped
½ teaspoon dried rosemary
½ teaspoon cinnamon
1/8 teaspoon ground coriander
sea salt and black pepper to taste

1 cup pure pumpkin puree (canned or freshly made)
1 ½ teaspoon honey OR amber agave nectar (to make vegan)
4 San Marzano-style tomatoes, diced
1 cup juice from San Marzano-style tomatoes

(*Note: San Marzano-style tomatoes typically come in 28-ounce cans, so I drained 1 cup of juice from the can and diced 4 of the tomatoes, reserving the remaining juice and tomatoes for another weeknight dinner – probably tomato-braised jackfruit.)

*Special equipment: blender (or in a pinch, a food processor will work)

Step 1: Make a carrot-cashew cream.

Soak raw, unsalted cashews in cold water overnight. Drain water and put cashews in blender, along with the boiled carrot. Add vegetable broth (approximately ¾ cup, more or less) and blend until smooth and creamy.

Step 2: Sauté onion, garlic and spices.

Heat olive oil in a medium-sized pot over medium heat. Once oil is shimmering, add onion. Sautee for 8-10 minutes, stirring frequently. Add garlic and sauté for 3 more minutes. Add all spices/herbs and sauté for 3 more minutes, continuing to stir frequently to scrape up any spices stuck to bottom of pot.

Step 3: Simmer pumpkin, carrot-cashew cream, honey/agave nectar and tomatoes.

Add pumpkin puree and honey/agave nectar to pot. Stir to evenly distribute. Add San Marzano-style tomatoes and juice. Simmer for 10-15 minutes.

Add sauce to your favorite type of pasta, and top with your choice of garnish, such as toasted pecans or fresh basil.

Under 250 Calorie Dinner: Shirataki Noodle Bowl

Shirataki Noodle Bowl

Serves 2

 
Ingredients:
2 bags Shirataki noodles in water (*I use Nasoya brand, in the refrigerated section, next to the tofu)
8 large frozen cooked shrimp, thawed (*omit or substitute for tofu if making vegan)
1 cup red cabbage, roughly chopped
1 cup Crimini or Shiitake mushrooms, sliced
2 tbs green onion tops, chopped
2 tbs cilantro, finely sliced
2 lime wedge
Broth:
1 cup Swanson vegetable broth
1 cup water
2 tbs soy sauce (*reduce if on a low-sodium diet)
2 tsp each: miso paste, ginger paste, lemongrass paste (*I use Gourmet Garden, but use the fresh stuff if you’ve got it)
1/4 tsp sesame oil
Directions:
1. Drain and RINSE, RINSE, RINSE the shirataki noodles in a colander under cold water (which will help minimize its natural earthy flavor). Set aside.
2. Spray a medium pan with PAM (or similar cooking spray). Add mushrooms and cook until soft and wilted, about 5-8 minutes. If you haven’t already thawed your shrimp in the refrigerator, thaw under cold, running water.
3. In a small pot, add all the broth ingredients, and gently cook on low heat.
3. In a larger pot, bring water to a boil, and add your shirataki noodles. Boil for 2 minutes. They are already cooked, so it’s more about getting them nice and warm. Drain.
4. Divide noodles between two bowls. Pour broth over the noodles. Add shrimp, cabbage, green onion, cilantro, and squeeze your lime wedge over the top.
**The best part about this recipe is that you can easily add more vegetables as you see fit (or have in your fridge). A few ideas: shaved carrot ribbons, spinach, snow peas and snap peas .
230 cal, 3g fat, 22g carbs, 37g protein (According to package nutritional information and MyPlate app.)

Vegan Millet & Seed Muffins

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No matter how many times I remind people of the adage, “Read the entire recipe before you start it,” sometimes I forget to follow my own advice. That was the case with the original version of this recipe, which is from a wonderful vegetarian cookbook called Super Natural Every Day. A dear friend gifted it to me at a dinner party, and I frequently reference it for new ideas. For some reason, I remembered the Millet Muffins recipe being vegan, but once I started making it, I realized it’s not even remotely vegan. So I started substituting. And running out of things. And adding more substitutions. Surprisingly, the end result turned out to be delicious, so I thought I’d share it for any vegans who want a convenient snack that’s perfect for taking on early morning mountain adventures.

Recipe for Vegan Millet & Seed Muffins 
Makes 18 muffins

(Heavily adapted from Super Natural Every Day by Heidi Swanson)

Ingredients
2 1/4 cups whole wheat flour
1/3 cup raw millet
1 tablespoon chia seeds (optional)
2 tablespoons flax seeds
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1/2 cup mashed banana (approx. 1 large banana)
1/2 cup applesauce
3 teaspoons Ener-G (egg replacer)
4 tablespoons warm water
1/2 cup lightly melted Earth Balance (butter replacer)
1/4 cup agave nectar
1/4 cup brown sugar
Grated zest from 1 lemon and 2 tablespoons lemon juice

Directions
Preheat oven to 400 degrees Fahrenheit. Grease a cupcake tin with coconut oil or use liners. Whisk together flour, millet, flax seeds, chia seeds, baking soda, baking powder and salt in a large bowl. In another bowl, mix together banana, applesauce, Earth Balance, brown sugar, agave nectar, lemon zest and lemon juice. In a smaller bowl, thoroughly whisk together the Ener-G egg replacer and water, then add to the bowl of wet ingredients. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Divide the batter among the cupcake cups, filling just a little bit below the rim. Bake for 15 minutes, until the muffin tops are browned and just starting to crack. Let cool for a few minutes in the pan, then flip over the tin to remove muffins. Let cool completely on a wire rack. Best enjoyed on a hiking trail with a view.

Vegan Ratatouille

Anyone who knows me knows that I’m definitely not vegan. But my boyfriend is, so as a vegan + meativore household, I’m always on the search for recipes that will satisfy his dietary restrictions and my need for delicious, flavorful (i.e. meat lover friendly) food. Most of the time, I can tweak a regular recipe to fit the bill or find some kind of middle ground between a vegan and non-vegan recipe. This is the latest addition to my collection of “vegan recipes that don’t suck”: spiraled ratatouille, made with fresh summer vegetables.

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Summer Cocktail: Peach-Ginger Iced Tea + Bourbon

Ahh, iced tea on a sweltering summer day.

This drink is what I consider to be the perfect intersection of afternoon tea and cocktail hour. The black tea has just enough caffeine to get you through an afternoon slump, while the bourbon gives you that feel-good buzz to unwind after a long day of working … or in my case, cruising Pinterest. (Just kidding—I do work. Sometimes.)

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