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Thursday, April 27, 2017

Vegan Loaded Potato Soup

When I first thought of the idea of making this soup, I really did not think it would turn out that good. When it was finally finished, I couldn't stop eating it. And if you live in the midwest, today is the perfect day for this soup. Yes, it's that good. It's a total comfort food too. 

Let's get right to it. Here is what you will need. 
1 pkg of smoky tempeh cooked, cooled and chopped
2 or 3 tbsp of cold pressed extra virgin olive oil
1 1/2 cups diced onion
3 tbsp of flour
2 tbsp of no chicken bouillon. I used Better than Bouillon
3 cups of water
3 cups of plain unsweetened soy or almond milk
5 cups of 1/2 inch diced potato. I used golden with the skin on
sliced green onion
vegan cheddar shredds  (I used Follow Your Heart)

Start by adding the oil to a large soup pot and cook the smoky tempeh in the same pot. Once it's cooked, transfer to a plate. Let cool and chop it up.

Add the onion to the same pot and cook until golden. Add the flour and stir for a couple of minutes to ensure the flour gets cooked. This will help thicken the soup. 

Add the bouillon and water. Stir to make sure the bouillon all gets disolved. 

Add the plant milk and bring to a simmer. 

Add the potatoes and bring back to a simmer. Cover and simmer until the potatoes are tender. About 20 - 30 minutes.

Top with some green onion and vegan cheddar. It's soooo good.

Monday, April 24, 2017

Tropical Baked Oatmeal

Have you ever tried baked oatmeal? I've recently discovered it and I am in love with it. You can put almost anything in it too. It is a really nice change from porridge style oats too. I thought I would try something tropical and it turned out really great. 

The only problem I had though was finding good fresh mango. Living in the Chicago land area, good mango is really hard to come by. So I found this brand called Made in Nature. No I'm not sponsored but they make dried fruit that is really delicious and that's all it is. Just dried fruit. No added sugars or anything else. The package I used was I think 3 ounces. I chopped it up and let it soak in a 1/4 cup of hot water. I did the same thing with the pineapple. 

Let's get started with the rest. Here is what you will need. 
2 cups of oatmeal
1 cup of unsweetened shredded coconut
1/2 cup of chopped pecans
2 tsp of cinnamon
1 tsp of baking powder
1/2 tsp pink salt
2 tbsp of flax meal
6 tbsp of water
2 cups plant milk
2 tsp vanilla
1-3 ounce package of dried mango chopped and soaked in hot water for about 30 minutes
1 cup of dried pineapple chopped and soaked in hot water for about 30 minutes(the pineapple comes in a larger package so you will have some left over)
1 sliced banana

Preheat the oven to 450 degrees
Combine the flax meal and water and set aside.

Combine the oatmeal, pecans, coconut, cinnamon, baking powder and salt. Stir to combine. Add the mango and pineapple and any liquid that might be remaining. By now the fruit should have soaked up all or most the water. Stir to combine. 

In another bowl, whisk the milk, flax egg and vanilla. 

Line a 8x8 pan with parchment paper and pour the oatmeal mix into the pan. Gently pour the milk mixture over the oatmeal. Gently stir to make sure the flax egg is well incorporated as it might puddle on top. Make sure the oatmeal is spread out evenly in the pan.

Top with sliced banana and bake for about 25 minutes. Let cool slightly. Serve and enjoy. 

Monday, April 10, 2017

Vegan Italian Sausage & Peppers Sliders

When I used to work in downtown Chicago and when the Taste of Chicago still existed, my friends and I would go there for lunch during the summer.  One of my favorite things to get was italian sausage and peppers. OMG it was good. Of course I don't and won't eat real italian sausage anymore but with TVP, it's possible to have it again. Well kinda. 

My version is really quick to make and you probably have everything already. Maybe not the TVP but that's pretty easy to get. Bob's Red Mill has it and Whole Foods does too in the bulk bin section. 

Let's get started. Here is what you will need.
1 cup TVP
1 cup of water
3 tbsp tamari
1 tbsp fennel seeds
1 tsp sage
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp thyme
1/2 tsp garlic powder
2 tbsp red wine vinegar
1/2 cup diced red bell pepper or green if you prefer
1 cup of tomato sauce warmed up
slider buns

Bring to a boil the water, tamari and all of the spices. Once it comes to a boil, remove from heat and add the TVP and red wine vinegar. Stir to combine. Add the peppers and tomato sauce and stir again. Serve on a slider bun or a regular one if you prefer. Garlic potatoes are great with these sliders. Enjoy!!

Tuesday, April 4, 2017

Chunky Monkey Oatmeal Smoothie Bowl

Here is a great twist on a smoothie bowl. Super filling, super healthy and super delicious. No added sugar and low in fat. 

If you have never tried pb2 and love peanut butter, I highly recommend you try it. Most of the fat has been removed leaving a delicious peanut butter powder you can add to almost anything. 

I used cacao nibs for my bowl but vegan chocolate chips will work just as well. The groats are optional but I like the crunch they give. Good for your heart too. 

Let's get started. Here is what you will need:
1 cup of oatmeal
2 tbsp pb2 (powdered peanut butter)
1 serving of protein powder. i used plain
1 frozen banana
1/2 cup almond milk
4 pitted dates
cacao nibs
chopped walnuts
buckwheat groats
fresh sliced banana

Blend the oatmeal until it's powdery. Add the pb2, protein powder, milk, frozen banana and dates. 

When it's nice and creamy, pour into your favorite bowl. Add the toppings and enjoy.