Tag Archives: vegan

Turnip & Sweet Potato Soup

12 May

Oh, the joys trials joys of a late winter/early spring CSA. So many root vegetables in March and April! Pounds of sweet potatoes, turnips, or rutabagas each week. Though now that it’s a bit warmer and there’s just greens greens and more greens, I kind of miss sweet potatoes. If you told me a month ago that I’d be saying that now, I would have said you were crazy, but there it is.

Actually, I don’t mind having a million sweet potatoes. I love ’em. I figured out how to cook them in the microwave, which makes for quick, last-minute meals. My favorite has been sweet potato & black bean quesadillas. Muy delicioso.

Rutabagas and turnips, on the other hand… Honestly, if I don’t see another rutabaga or turnip for a decade, I’d be okay with that.

At any rate, I had to figure out something to do with these veggies. I actually made this soup a couple months ago and forgot to post it, so here it is! If you get any last root veggies from your garden, try this out. It’s not incredibly flavorful, so you really taste the fresh vegetables. And I think that makes the walnuts necessary. The kale I could have done without, to be honest, but that was a healthy addition, so whatevs. It’s not very substantial, so serve this as an appetizer or side dish.

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Turnip and Sweet Potato Soup adapted from The New York Times

1 T olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound turnips, peeled and diced
1/4 pound sweet potatoes, peeled and diced
6 cups water or vegetable stock
1 bay leaf
salt and pepper to taste
6 oz curly kale, stemmed and washed (optional)
1/3 cup toasted walnuts, chopped (optional)

Heat the oil over medium in a large soup pot. Add the onion and garlic and cook until tender, about 4-5 minutes.

Add the turnips, potatoes, water/stock, bay leaf, and salt. Bring to a boil. Reduce the heat, cover and simmer 45-60 minutes, until the turnips are very tender. Remove the bay leaf.

Optional: While the soup is simmering, blanch the kale in boiling salted water just until tender, 1-2 minutes. Transfer to a bowl of cold water, drain, and squeeze out excess water. Slice into thin strips.

After removing the bay leaf from your soup, puree with a hand blender or in batches in a regular blender. Season to taste with salt and pepper.

Serve in bowls topped with greens and toasted walnuts.

Turnip Soup

 

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Hungry Happenings
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Life of the Party from The Grant Life
City of Links Party from City of Creative Dreams

(Vegan) Banana Bread Muffins

10 Mar

Last weekend I had some black bananas and needed breakfast, so I thought, why not muffins? But I checked the fridge and realized I was out of eggs. So after texting my egg supplier to place my order for the next day (my friend Rachel has some backyard chickens), I did some quick internet research for an egg-free muffin.

Luckily, or perhaps fore-sightedly, I keep flax seed on hand for this very reason. I’m forever running out of eggs, but flax seed serves is an eggs-cellent egg replacer (ha) and it keeps for months sealed airtight in the fridge. Even if you’re not vegan, I recommend this strategy if you’re also not so good at inventory and grocery shopping.

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The flax seed completely fulfills the eggs’ role as a binder, but not so much as a riser. So it will hold your muffins together, but you won’t get that light, airy, cake-y texture. But all the more perfect for banana muffins — these come up super dense and moist, like banana bread. Two-bite banana bread! What more could you ask for?

This recipe calls for coconut oil to make them truly vegan. I had butter on hand, so I used that. But I recently purchased a jar of coconut oil, so I look forward to experimenting with it.

This made about 9 small muffins. Keep in mind that because there are no eggs, the batter won’t really rise during the baking process, so however high you fill your cupcake holders, that’s about how big your cupcakes will be.

I thought they were delicious! And apparently so did my coworkers, seeing as the leftovers vanished pretty quickly. Enjoy!

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Banana Bread Muffins from Kitchen Treaty

1 T flax seed meal + 3 T water
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 overripe bananas, mashed
1/4 cup brown sugar
1/4 cup applesauce (about one of the individual cups)
2 1/2 T coconut oil or vegetable oil
1 tsp vanilla

Preheat the oven to 350 F. Grease or line a muffin tin.

In a small bowl, stir together the flax and water. Set aside for 5 minutes.

In a large bowl, whisk together the flours, baking soda, and salt.

In a medium bowl, mash the bananas. Add the brown sugar, applesauce, oil, vanilla, and flax/water. Mix well.

Pour the wet ingredients into the dry ingredients. Stir until just incorporated.

Spoon batter into muffin tins. Keep in mind that it won’t rise, so fill tins as big as you’d like your muffins.

Bake 18-22 minutes, or until an inserted toothpick comes out clean.

Yield: About 9 small muffins, or about 6 jumbo muffins with domed tops.

Banana Bread Muffins

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Hungry Happenings
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

Silky Ginger PB Soup

6 Jan

A friend of mine made this tasty soup for an appetizer when we went to her house for dinner a couple months ago. I’ve been meaning to try it myself since then, and I finally got around to it. I’ll definitely be adding this to my regular recipe file.

If you use vegetable broth instead of chicken broth, this soup is totally vegan. It’s amazing how creamy and silky it is without any dairy. It makes for a smooth, rich, and filling lunch or dinner. The original called for just zucchini, but I decided to toss some carrots in there too. It came out a beautiful yellow color.

Silky Ginger Peanut Butter Soup

Overall, the flavors are strongly ginger-y and peanut butter-y, which is why I decided to go with that in the name. The original recipe didn’t use peanut butter at all, so I imagine the flavor profile changed quite dramatically. But the peanut butter is really tasty and adds more protein, which is especially helpful if you go with the veggie broth. The PB-ginger combo reminds me of Malay or Thai food. Delicious!

Try this out, and serve a big bowl as a main meal or a small cup as an appetizer for an Asian main course.

Silky Ginger Peanut Butter Soup

Silky Ginger PB Soup adapted from The Clothes Make the Girl

1 tablespoon olive oil
1/2 medium onion, diced
4 large cloves garlic, minced
1 teaspoon salt
1 ounce fresh ginger, peeled and chopped
1/2 teaspoon ground black pepper
2 medium zucchini, chopped
2 medium carrots, chopped
4 cups vegetable or chicken broth
1/2 cup peanut butter

Heat oil in a large soup pot on medium heat, 2 minutes. Add onions and garlic. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add ginger, salt, and black pepper; stir to combine.

Add the zucchini and carrots into the pot. Stir well, then cook ’til beginning to soften, about 5 minutes. Add the broth, bring to a boil, cover, and reduce heat to simmer. Cook 45 -60 minutes until all the veggies are very soft.

Stir in the peanut butter. Puree with an immersion blender or by blending in batches in a blender or food processor. Serve hot.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

Black Bean & Quinoa Veggie Stew

25 Nov

Mmm so tasty and warm and filling… and healthy! I cooked up a huge batch, froze the leftovers in individual containers, and have been enjoying this hearty stew more and more as it’s gotten colder.

I like it like chili: with some shredded cheddar on top and scooped up with tortilla chips.

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I used collards because that’s what I had, but you could use other greens, like kale or spinach. Or you could leave ’em out altogether if that’s not your thing.

This is a short one, but I’ll leave you with this gem: beans, beans, they’re good for your heart colon.

Enjoy!

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Black Bean & Quinoa Veggie Stew adapted from Oh She Glows

1 cup uncooked quinoa, rinsed and drained
1/2 tbsp olive oil
3 garlic cloves, minced
1/2 large onion, diced
1 large sweet potato, peeled and chopped to 1/2″ dice
1 carrot, sliced
1 1/2 tsp ground cumin
1 tsp chili powder
6 cups vegetable broth
1 1/2 cups cooked black beans (1 can, drained and rinsed)
salt and pepper, to taste
1/4 tsp cayenne pepper
2 handfuls collard greens

In a medium-sized pot, add quinoa along with 1 1/2 cups water. Bring to a boil, reduce heat to medium, and cover. Simmer covered for about 15-20 minutes, or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.

Meanwhile, heat oil in a large pot. Add garlic and onion, and sauté for a few minutes over medium heat. Season with salt and pepper. Add the sweet potato and carrots, and sauté for 5-7 minutes more.

Stir in the cumin, chili powder, and broth. Bring to a boil. Then reduce heat and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.

Just before serving, stir in the cooked quinoa, black beans, cayenne, and greens. Season with salt and pepper to taste, adding more spice if desired.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderful Food Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove
Foodie Friday from Simple Living & Eating

Eggplant Bharta

14 Oct

When I was in Hendersonville, we stopped by a new spice and tea shop on Main Street, and I picked up a packet of garam masala. So since then, I’ve been wanting to use it to make something delicious. When I got an eggplant in our CSA, I thought that was the perfect opportunity.

I did a little internet research, trying to find a recipe that was authentic but wouldn’t have too many specialty ingredients that I’d have to go out and purchase. Naturally, the result was delicious, but maybe not quite as delicious as if I had spent the time and money on those speciality ingredients.

I know it looks like mush, but it's actually really good.

I served this eggplant bharta (I believe bharta just means ‘mashed’) with jasmine rice and mini chicken tikka samosas from Trader Joe’s. The eggplant was not incredibly flavorful, but combined with the samosas and rice, it was really delicious. The BF and I are both fairly light eaters, so this recipe and a box of frozen samosas made dinner for the both of us and another lunch for me. If you’re cooking for more than two, I would definitely recommend getting two eggplants and doubling the recipe. I also recommend attempting this on a weekend since prepping and roasting the eggplant will take quite some time. But the results are worth it! Try it out!

Eggplant Bharta

Eggplant Bharta adapted from Indianfood.about.com and FineCooking.com

1 medium-sized eggplant
1 tbsps cooking oil
1 shallot, diced
1 clove garlic, minced
1/2″ piece of ginger, grated
4 oz (~3/4 cup) grape tomatoes, chopped
1 tsp cumin powder
1/2 tsp garam masala

Slice the eggplant in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut side up, for 30 min. Heat the oven to 400°F. Line a baking sheet with parchment.

Over the sink, gently squeeze the eggplant to extract the salty juice and wipe them dry with a paper towel. Brush each half thoroughly with olive oil. Place each half, cut side down, on the lined baking sheet. Roast for 1 hour. The eggplant will collapse and the bottoms will be a deep brown caramel color. Let cool considerably before handling, at least 20 minutes. Gently turn the cut side up, and scoop the flesh from the skin with a spoon. Coarsely mash and set aside.

Heat the cooking oil (olive oil, vegetable oil, etc.) in a pan over medium-high heat. Add the shallot and garlic, and saute until shallots are nearly translucent and the garlic releases its smell. Add the ginger and cook for one minute more. Add the tomatoes, cumin, and garam masala. Cook for 3-5 minutes, stirring often to prevent the spices from sticking to the pan. (Sprinkle a bite of water if necessary.) Add the eggplant and mix well. Cook for one more minute, then serve hot with rice and/or naan.

Linking up With:

Funday Monday from Still Being Molly and Lipgloss and Crayons
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from I Should Be Mopping the FloorTwelve O Eight,Redhead Can Decorate, and Scattered Thoughts of a Crafty Mom
Melt In Your Mouth Monday from Make Ahead Meals for Busy Moms
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog
Foodie Friday from Simple Living & Eating

Dairy-Free Chocolate Mousse

15 Jul

Mmm this is so delicious. Maybe not quite as delicious as the Best Chocolate Mousse Ever, but still pretty incredible. I have a friend who is both gluten-free and dairy-free, so coming up with a dessert that fit those parameters was difficult – I mean, I bake, right? But I was so excited for this amazing find. So simple, so quick, and so tasty.

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As long as you remember to refrigerate the coconut milk in advance, this only takes about 5 minutes to put together. Plus, mousse is like grown-up pudding. It’s as delicious and creamy as a Snack Pack, but super classy. To make it even classier, serve it out of something ridiculous like a martini glass or something a little less ridiculous like a stemless wine glass. And then when everyone’s done, bring out the bowl and mixing spoons and let people lick them clean. Classy.

For my mousse, I used a combo of regular Hershey’s cocoa powder and Special Dark Hershey’s cocoa powder. I haven’t tried it, but I imagine spending money on some high-quality cocoa powder would be worth it. There’s not a ton of sugar in this recipe, so unless you like really dark chocolate, be careful using too dark chocolate.

Also, need a good way to use the leftover coconut water? Try using it as the liquid base in smoothies! Super tasty with banana and pineapple.

Okay, go try this! It’s super easy to get a delicious, smooth, creamy, chocolate-y with a slight hint of coconut dessert that’s not too terribly unhealthy for you. I might just leave a can of coconut milk in the back of the fridge for whenever I need a quick chocolate fix.

Mmmousse

Dairy-Free Chocolate Mousse from The Urban Poser

1 cup full fat (canned) coconut milk, cream only (takes about 2 cans)
4-5 tablespoons cocoa
3 tablespoons honey or vegan alternative or stevia, to taste
1 teaspoon vanilla

Chill your cans of full-fat coconut milk in the refrigerator overnight.When ready to make the mousse, open up the cans and scoop the thick coconut cream into a large bowl, leaving the liquid behind. Add the rest of the ingredients to the bowl and beat the mixture for 2-5 minutes.Serve. Excellent with strawberries, raspberries, etc.

Linking Up With:

Funday Monday from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Link Party Wednesday from Lil’ Luna
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog

Curry Coconut Vegetable Stew

17 Jun

Oh my goodness, y’all, so I finally got around to finishing this last season of Revolution, and let me just say, after those last 10 minutes, my mind = blown. I almost gave up on that show because I thought the middle part of the season was getting kind of lame, but it really picked up there at the end. And that last scene? Whaaat? I don’t even know what to think.

Okay, Revolution is not at all related to this recipe, but I just had to get that out of my system. I don’t know anyone who watches that show, so I never get to talk about it. Onto the stew!

I had a ton of veggies in my fridge, and not much else. And I was looking for something easy, so what better than a soup? The thing I love about soups is that they’re easy to customize based on preference and available resources. Don’t like greens? Leave ’em out. Got zucchini but no squash? Whatever, that’s fine.  If you stick to similar weights/amounts, and then just use whatever suits you, you’ll be fine. And actually, I used chicken stock instead of vegetable stock, just ’cause that’s what I had.

Mmm... Stew

This is a really hearty stew. The rice and beans definitely fill you up. But the coconut curry flavor keeps it light enough to eat year-round. And it’s super healthy too. The coconut and curry flavors are delicious and definitely noticeable, but not so strong that you don’t still taste the vegetables themselves. You definitely want to stick with fresh vegetables, for that reason. Don’t bother with canned or frozen — just use whatever’s fresh in season.

You can’t really see it in the picture, but there’s definitely some liquid down in the bottom there. It’s soup-y the first go-round, and thickens up to more of a stew texture when eaten as leftovers. Both are equally delicious. As you’re cooking, try to keep the lid on the pot as much as possible so you don’t lose too much liquid. That way, at the end, if it’s too runny, you can simmer with the cover off for a little while to reduce it. But it’s hard to go the other direction.

Don’t forget that when it’s ready, you have to shout, “Soup’s on!” :)

So many veggies!

Curry Coconut Vegetable Stew

1 Tablespoon olive oil
3 Tablespoons garlic, minced
3 1/2 cups vegetable stock
3/4 cup white basmati rice
3/4 lb potatoes, diced
1/4 lb carrots, sliced
1 Tablespoon curry powder
salt and pepper
1 tomato, diced
1/2 lb squash, sliced
1/2 lb zucchini, sliced
1/2 lb green beans, ends removed and cut into 1″ pieces
1/4 lb greens (chard and kale)
1 can black beans, drained and rinsed
1 can light coconut milk

Heat the olive oil in a large stockpot over medium heat. Add the garlic and cook until fragrant, about 5 minutes. Add the stock and bring to a simmer.

Add the rice. Cover and cook for 8 minutes.

Add the potatoes and carrots. Cover and cook for 5 minutes.

Stir in the curry powder, salt, and pepper. Add the tomato, squash, zucchini, and green beans. Cover and cook for 8 minutes.

Add in the greens. Cook, stirring occasionally, until wilted.

Stir in the black beans and coconut milk. Cook until heated through. Serve hot.

Soup's On!

Linking Up With:

Funday Monday Link-Up from Still Being Molly and Lipgloss and Crayons
Market Yourself Monday from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Anything and Everything Blog Hop from My Thrifty Chic
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog