Curried Lentil Soup in a Jar

I made these Curried Lentil Soups in a Jar as Christmas gifts.  I am actually thinking that maybe I will make some just to have on hand at home.  Click here to get the recipe.

Crockpot Chickpea Chili

 

Crockpot Chickpea Chili

serves 10+

 

1 Bunch cilantro, minced

1/2 Large onion, diced

14 oz Bag frozen pepper strips, diced

1 Small poblano pepper, diced

1 Small jalapeno pepper, diced

1 Small serrano pepper, diced

2 Cloves garlic, minced

3 14.5 oz Cans fire roasted tomatoes

2 16 oz Cans chickpeas, drained and rinsed

1 16 oz Can black beans, drained and rinsed

1 Cup water

1 16 oz can tomato sauce

1 15 oz can corn with peppers, drained

1/4 Cup green chiles

1 Tbs lemon or lime juice

2 tsp yellow curry powder

1/2 tsp ground ginger

1/8 tsp ground cinamon

2 Tbs chili powder

3 Tbs Italion seasoning

 

Place all ingredients in crockpot and stir.  Cook on low 4-6 hours.

 

Notes:  Adapted from this recipe.

Vegan Rarebit, In honor of National Grilled "Cheese" Day

In honor of National Grilled "Cheese" Day, I made a recipe for Rarebit from VegNews.  I had never heard of such a thing, but I am sure glad I tried it!  It is so good and went well with the Tomato Soup that I made from Fat Free Vegan.  For the Rarebit I didn't use beer, instead I used more vegetable broth.  I think the next time I make it, and I will be making it again, I will cover individual slices of bread in the sauce and then broil them.  You can find the recipe for Rarebit here and the recipe for Tomato Soup here.  Give them both a try, they go very well together! 

Wild Rice Lentil Soup

Wild Rice Lentil Soup

serves 6-8

2 Carrots, sliced

1/4 Cup wild rice

1/4 Cup lentils

1 Onion, chopped

2 Cloves garlic, minced

1 Tablespoon oregano

1/2 Tablespoon garlic powder

1 teaspoon black pepper

14 oz can reduced sodium crushed tomatoes

6 Cups water

3 Vegetable bouillon cubes

2 Potatoes, diced

Baby spinach

Place all ingredients, except potatoes and spinach, in soup pot and bring to a boil.  Reduce heat, add potatoes and simmer for about 30 minutes, or until potatoes and rice are tender.   To serve, place a handful of spinach in a bowl and ladle soup on top.

Notes: Cooking time may vary depending on how tender you want your rice and potatoes. You may not want to simmer your potatoes quite as long if you want them more crisp. 

Lasagna Soup

For Valentine's Day dinner I made Kale and Brussels Sprout Salad, bread, lasagna soup, and Healthy 3 Ingredient Ice Cream.

Lasagna Soup

serves 10

8 Small Vegan sausage patties, chopped

28 oz Reduced-sodium diced tomatoes

2 Onions, chopped

1 6oz can black olives, sliced

4 Cloves garlic, minced

2 teaspoons oregano

3 teaspoons Bragg's Organic Sprinkle Seasoning

1 6oz can reduced-sodium tomato paste

6 cups vegetable broth

8 oz uncooked farfalle pasta

Daiya shredded mozzarella cheese

Combine all ingredients, except pasta and cheese, in a large pot and bring to a boil. Turn down and simmer for 15 minutes. Add pasta and simmer for about 15 minutes more, or until pasta reaches desired tenderness. Sprinkle with cheese and serve.

Notes: To speed things up a bit, I chopped sausage patties, onions, garlic, and olives in food processor. Also, any type of pasta can be substituted. Do not over cook pasta, or it will be mushy.

Sweet Potato Cauliflower Soup

Photo from www.manifestegan.com

On Monday I made this Sweet Potato Cauliflower Soup.  I was a little skeptical at first because I typically don't like to mix sweet and spicy, but this was really good. Both of the girls ate it, but my husband didn't even try it.  So, definitely give this a try before forming an opinion!  It is a very simple recipe made from only 5 ingredients.  I paired it with salad and Tofurky sandwiches.  You will find the recipe here. 

Vegan Jambalaya

Tonight I made Jambalaya.  I adapted this recipe.  It was very good!  It was a little spicy, but my husband and even my 21 month old niece loved it!

Vegan Jambalaya

Serves 6

1 Onion, diced

1 Green bell pepper, chopped

3 Cloves garlic, minced

3 Celery stalks, sliced

1 Cup long grain brown rice, cooked

6 oz. Frozen okra

3 teaspoons Cajun seasoning

2 Links Tofurky sundried tomato and basil sausage, sliced

28 oz Can low sodium diced tomatoes

1 Cup low sodium vegetable broth

In deep skillet, saute onion, bell pepper, garlic, and celery in 1/4 cup water for 3 minutes.  Add remaining ingredients and heat through. 

Taco Soup

Taco Soup

serves many, fills a large oval crock pot

28 oz Diced tomatoes

15 oz Tomato sauce

2-6oz Cans black olives with juices

1/2 Red bell pepper, diced

1 1/2 Onion, diced

1 Green bell peper, diced

3 Cups frozen corn

3 Cups cooked black/pinto beans

1 Cup cooked kidney beans

2 Cups cooked rice

2 Packages taco seasoning

Cilantro for garnish

Combine all ingredients in crock pot and set to desired cook time.  Garnish with fresh chopped cilantro.

Notes:  This can cook as fast or as slow as you would like.  It can even be done on the stove top.  It only needs to heat through.  It is great for game day!



Veggie Pasta Stew and French Bread

Tonight I made Veggie Pasta Stew using this recipe and a Rapid Rise French bread using this recipe.

It was a hearty meal for a cold day!  By the way, I sauteed my soup veggies in water and not oil and it turned out great!

Tomato Soup

Tomato Soup
Adapted from this recipe

Serves 4

1 Onion, diced

3 Cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon chilli pepper flakes

1/2 teaspoon ground mustard

1 teaspoon curry powder

1 Tablespoon water

15 oz can low-sodium chick peas (garbanzo beans), drained and rinsed

28 oz can low-sodium diced tomatoes

Handful fresh basil leaves, chopped

1 Cup hot water

Cracked black pepper to taste

Saute onion, garlic, cumin, pepper flakes, ground mustard, and curry powder in 1 Tablespoon water for 3 minutes.  Add chick peas and saute for 5 minutes.  Add tomatoes and basil, simmer for 15 minutes then add 1 cup hot water.  In a blender, puree soup to desired consistency.  Some blenders may not be able to puree all the soup at one time.  Puree in separate batches if necessary; use caution when blending hot liquids!  Season with fresh cracked pepper and enjoy!  I served this with Tofurky sandwiches.

Potato Soup

Potato Soup

Serves 6-8

3 Potatoes, scrubbed and diced

2 Celery stalks, sliced

8 oz Mushrooms, sliced

1 Onion, diced

1/2 teaspoon garlic powder

3 teaspoon dill weed

Salt and pepper to taste

1/2 teaspoon celery seed

3 teaspoon Bragg's Organic Sprinkle

14.5 oz Vegetable broth

2 Cups plain unsweetened non-dairy milk

2 Tablespoons cornstarch mixed with 1-2 Tbs milk

1 Handful fresh spinach, chopped

1 Bunch cilantro, chopped

Extra milk or broth if needed

Saute potatoes, celery, mushrooms, and onion until potatoes are al dente.  Add garlic powder, dill weed, salt, pepper, celery seed, Bragg's Organic Sprinkle, and vegetable broth.  Simmer to desired tenderness.  Add milk and cornstarch and heat through and stir to desired consistency.  Add cilantro and spinach prior to serving.  If necessary, add more milk or broth. 

Lentil Rice Vegetable Stew

Lentil Rice Vegetable Stew

6 Cups water

3 Veggie bouillon cubes

3 Medium carrots, sliced

5 Celery stalks with leaves, sliced

3 Medium potatoes, cubed

1/2 Onion, diced

1 Clove garlic, minced

1- 32oz Can Italian seasoned crushed tomatoes

2 Cups shredded cabbage

2 Cups cooked lentil/rice mixture

1 Tablespoon fresh chopped parsley

2 Teaspoon yellow curry powder

1 Teaspoon dried dill weed

1/2 Teaspoon ground black pepper

Fill stockpot with 6 cups water, add veggie bouillon cubes and bring to a boil.  Add carrots, celery, potatoes, onion, and garlic.  Reduce heat to low.  Add tomatoes.  Simmer on low 35-40 minutes, or until potatoes reach desired tenderness.  Add cabbage and lentil/rice mix.  Then add parsley, curry powder, dill weed, and black pepper.  Heat through and serve.

Notes:  I used left over cooked rice and lentils from another meal.  You could use just rice, just lentils or a combination.