Mushroom Soup

I know a lot of my post start with I love….. 🙂 It’s true I love a lot of vegetables and fun dishes but Mushroom Soup, oh my goodness, it’s a favorite, especially in the winter and homemade! There is nothing better that a homemade cup of soup on a chilly day.

mushroom-soup

Ingredients
2 cups white button mushrooms, diced
2 cups baby portobello mushrooms, diced
2 cloves garlic, pressed
2 cups cashew milk
2 cups vegetable broth
3 tbs mascarpone cheese
1 tbs white pepper
Parmesan Cheese to top
EVVO

Directions

  1. Sautee white button mushrooms and garlic in EVOO until tender, about 4 minutes
  2. In a blender add vegetable broth, white mushrooms, garlic, mascarpone, puree until smooth. Set aside
  3. Sautee baby portobello mushrooms in EVOO until tender, about 4 minutes
  4. While portobello mushrooms are cooking, heat cashew milk over medium heat in large pot, bring to simmer
  5. When milk is simmering slower add mushroom and broth puree and bring to a boil, stirring consistently
  6. Reduce heat to low and simmer soup about 10 minutes. Add 1/2 of the baby portobello mushrooms and cook 5 more minutes.
  7. Remove from heat and serve.
  8. Top each cup of soup with a few portobello mushrooms and shredded parmersan cheese
  9. ENJOY

Happy Winter Warm Up!!

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Corn Chowder

I love making soups, I have said this before I don’t mind if it’s 90 degrees outside, I still love soup! This is a great summer/fall recipe for delicious Sweet Corn Chowder. I make a huge batch of this and freeze double servings and thaw when we don’t feel like making dinner, so easy!

Corn Chowder

Ingredients
6 ears sweet corn, corn cut from cob
1 yellow onion, diced
6 red potatoes, diced
1 bag baby spinach
1 bunch chives, diced
3 cloves of garlic, minced
1/4 cup nutritional yeast
6 cups unsweetened cashew milk
1 tbsp lawry’s salt
2 tbsp white pepper
1 tbsp black pepper
1 tbsp dill weed

Directions:

  1. In large pan sautee onion in 1 tbsp of water on medium heat for 3 minutes.
  2. Add 3 cups of almond milk and potatoes, corn, garlic, salt, pepper, dill and bring to boil, stirring frequently.
  3. Reduce to medium heat and cook for 15 minutes.
  4. Add remaining almond milk and stir in nutritional yeast and chives. Return to boil and reduce to medium heat, add spinach and cook for additional 10 minutes.
  5. Let stand 5 minutes and enjoy.
  6. If you desire it thicker add more nutritional yeast or mash the soup with potato masher and stir.

We like to make top with greek yogurt (do you see the pattern, greek yogurt will go on anything in our house, HaHa), salsa, hot sauce, we love using different garnishes for everything. Again, get creative, anything that sounds good most likely is, so try it!

Vegan Pot Pie

Ever since I was a little girl I ate what I wanted regardless of whether or not it was PC food for that meal. I broke my arm in second grade doing gymnastics and when the EMT’s asked my mom what I ate for breakfast she replied “Ravioli.” Which of course the EMT’s gave my mom a weird look, again she replied “Hey, at least I got the kid to eat something!” (I really never have been a fan of traditional breakfast foods)

My point being, it’s Florida in the middle of Summer and I want Veggie Pot Pie!! Which when living in Chicago was something I loved on a cool fall day to warm me up. I’m already warm living in FL now but I don’t care it’s what I want and what my body wants. Try to listen to what your body tells you when you have a craving for a certain type of food (I’m not talking about sweets, soda and junk food). There are times I crave beans or veggie proteins and I know my body is telling me I need more protein so I listen. Sometimes all I want are greens, again I feel when I have a strong craving for these foods my body is trying to balance out my carb/fat/protein ratios and vitamins and minerals.

Start listening to your body! And give it the food fuel it needs! Hope you enjoy my Veggie Pot Pie- Cheers

Pot Pie

Ingredients

1/4 cup peas

1/4 cup corn

2 carrots, sliced

1/2 cup mushrooms, diced

1 cup chik’n strips, diced

1/4 cup onion, diced

2 tbsp water

1 cup vegetable broth

1 cups almond milk, unsweetened

3 tbsp chickpea flour

1 tbsp nutritional yeast

2 cloves garlic, pressed

1 tbsp black pepper

1 tsp lawyers salt

Directions

  1. Heat 2 tbsp of water in saute pan over medium heat and add: carrots, onions, pea, corn, mushrooms, chik’n strips and saute for 5 minutes.
  2. Pre-heat oven to 350 degrees.
  3. Mix a rue with almond milk and chickpea flour/nutritional yeast until it becomes thick.
  4. Add vegetable broth to sauteed veggies and turn heat to low and let simmer 2 minutes.
  5. Gradually stir in almond milk rue until it is evenly mixed. Add garlic, salt and pepper. Continue to cook on low for 2 minutes.
  6. Fill oven save bowls or ramekins 3/4 with pot pie and cook at 350 degrees for 20 minutes.
  7. OPTIONS: After 10 minutes in the oven: add shredded vegan cheese or dairy cheese and stir continue cooking last 10 minutes. Add a biscuit on top of the ramekin and cook remaining 10 minutes.
  8. Remove pot pies from oven and let stand 10 minutes to cool.
  9. Best part = EAT, nom nom nom 🙂

Delicious Vegetable Soup

YUM! I love making soup, no matter what the weather is doing outside! Soup is a great way to use up extra veggies in the frig. and you can freeze the leftovers for a super quick dinner/lunch.

Veg Soup

 

Ingredients

8 cups vegetable broth

3 cloves of garlic, pressed

1 bag baby spinach

5 mini zucchini, sliced

1/2 yellow onion, diced

1 cup carrots, sliced

1 can diced tomatoes with juice

1 can cannellini beans, rinsed

1/2 cup tiny star noodles

3 tbsp nutritional yeast

1 tbsp dill weed

2 tsp white pepper

Directions

1. Add all ingredients in a large pot, except spinach. Bring to a boil and reduce to a simmer for 25-30 min.

2. Add spinach and stir to integrate with soup, cook 5 minutes and remove from heat.

3.  EAT! Nom Nom Nom 🙂

Don’t forget to freeze your left overs

 

 

Redskin Mashed, Egg Noodles with Chik’n Chunks and Steamed Broccoli

Mashed Pot and Noodles

Can I just say “COMFORT FOOD!!”  This is my version of a family tradition. My grandma and mom would make egg noodles with chicken broth and mashed potatoes, it’s totally fantastic, anytime I’m missing home this dinner cheers me right up! I use veggie broth instead of chicken and buy my egg noodles; my great aunt makes the best homemade egg noodles that my family always uses for this. I’m not so good at making the egg noodles from scratch. I hope this brings you a full belly with a smile on your face!

 

1 bunch broccoli, chopped

red pepper to taste

6 oz egg noodles, wide or narrow (I like No Yolks brand)

1 bag frozen chik’n strips by Quorn, diced

3 quarts vegetable broth

1-2 extra cups of vegetable broth

2 tbsp nutritional yeast

1 tsp Lawyer’s salt

2 cups redskin potatoes, diced

1/2 cup greek yogurt

1/4 cup soy milk

Fresh chives, chopped

Salt and pepper to taste

Directions:

Noodles:

  1. Bring 3 quarts of vegetable broth to a rapid boil.
  2. Add slowly 6 oz of egg noodles and diced chik’n strips stirring occasionally. Then add nutritional yeast and Lawyer’s salt. Boil uncovered 10-12 minutes or until tender.
  3. Optional: Add an extra cup or 2 of vegetable broth to make it more soupy.

Mashed Redskins:

I’m not going to tell you how to make mashed potatoes, I’m sure everyone out there has a way they like to make them, so do that!! I like to use soy milk and Greek yogurt or cream cheese when I mash mine. Dealer’s choice! Make your favorite version of mashed potatoes.

Broccoli:

  1. I use a steam basket in a sauté pan to steam my vegetables. Please 1/2 cup of water in sauté pan, place steamer inside, broccoli on top and bring to boil with the lid on the pan. Once the broccoli is bright green remove from heat to ensure it doesn’t over cook. About 3-6 minutes depending on you stovetop. Top with red pepper.

Plate: I plated them separate in the picture but you can get a big bowl and put a scoop of potatoes then noodles and top with broccoli, it’s delicious!! Very filling since it’s all carbs but it’s worth it!

Enjoy!

Shredded Potato and Carrot Soup

Potato Soup

Serves 8

10-12 yukon gold potatoes, peels and shredded

8 large carrots, peels and shredded

1 yellow pepper, diced

1 medium yellow onion, diced

1 cup green peas

6 cups almond milk, plain, unsweetened

2 cups vegetable broth

2 tbsp paprika

2 tbsp ground rosemary

2 tbsp white pepper

1 tbsp lawyer’s salt

2 cups cheddar cheese, shredded, optional topping

Cajun seasoning, optional topping

Directions

Saute onions and peppers in 1 tbsp of water over medium heat. Set crock pot to 2 hours on high heat add almond milk, vegetable broth, potatoes, carrots and all spices. Once onions and peppers are tender add to crock pot, cover and stir every 15 minutes till crock pot timer goes off. Serve immediately; top each bowl with cheddar cheese and Cajun seasoning if desired.