Mushroom And Rice Stew

I think I could have this for dinner every day.  It's hearty and hits the spot!


1 Tbl Oil
1 Onion, chopped
2 Celery stalks, diced
8 oz package Mushrooms, cleaned and chopped
Fresh herbs, chopped finely (I used Sage)
4 Tbl Whole Wheat Flour
5 cups Vegetable Broth
1 Tbl Lite Soy Sauce
3 cups Brown Rice
opt: Tofu strips, cooked and cut into cubes
(pan-fried or baked previously)
green onion, optional

Heat oil in deep sided skillet or large saucepan.  Saute onion, celery, mushrooms, and herbs till softened, stir in flour and cook just a little bit till browned a little, and then add vegetable broth and soy sauce.  Cover and simmer for 20-30 minutes until rice is cooked.  Try not to open lid often while cooking.  Optional : Add already cooked tofu at the end and serve when all is warm. 

In this Bok Choy and Baked Tofu Stir-fry wtih Ginger-Citrus Sauce recipe I explain how I make baked tofu.  If done right, tofu tastes good!  I like when my friends say "there was tofu in that?"  That's when I think it's done right-when it's not noticable but enhances a dish. Tofu is great because it takes on any flavor it's with.

Garnish this dish with chopped green onion and enjoy.

Chilled Thai Squash Soup

I found this recipe here.  Click for the simple instructions that involve yellow and zucchini squash, coconut milk, curry powder and red curry paste.  (I'm sure you could substitute the red curry paste for any other color curry you like as well.  Here is some info on curry.)  It was simple to make in the morning and let chill till dinner time.  I added some leftover cilantro sauce from my avocado spring rolls- it was great.

Creamy Corn Soup

Sometimes the best meals are the simplest.  This dish is one of those- corn, onion, oats, and red pepper- simple, but so delicious.  This recipe was found here.

Ingredients:

FOR RED-PEPPER SAUCE

• 2 red bell peppers (1 lb total)
• 1 tablespoon oil
• 1/4 teaspoon lemon juice
• 1/4 teaspoon hot sauce, or to taste
• dash of salt

FOR SOUP

• 4 ears of corn  (or about 15 oz frozen, thawed, corn)
• 1 medium onion, chopped
• 2 teaspoons extra-virgin olive oil
• 5 cups water
• 1/4 cup rolled oats
• dash of salt
  

  
  

ROAST PEPPERS FOR SAUCE:

• Roast peppers on racks of gas burners on high, turning with tongs, until skins are blackened all over, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and let stand, covered, 10 minutes.

MAKE SOUP WHILE PEPPERS ROAST AND STAND:

• Cut kernels off cobs, then scrape cobs with knife to extract “milk.”  (Or defrost frozen corn in the microwave.)
• Cook onion in oil in a heavy medium pot over medium-high heat, stirring occasionally, until golden, about 5 minutes. Add corn with its “milk,” water, oats, and sea salt and simmer, uncovered, stirring occasionally, 15 minutes.

FINISH RED-PEPPER SAUCE WHILE SOUP SIMMERS:

• Peel peppers (do not rinse), then halve lengthwise, discarding stems and seeds.
• Purée peppers in a blender with oil, lemon juice, hot sauce, sea salt, and 1/4 teaspoon pepper until very smooth, 1 to 2 minutes. Season with hot sauce and salt, then transfer to a bowl

FINISH SOUP:

• Purée soup in 2 to 3 batches in cleaned blender until smooth (be careful!  it's hot!), then strain through a fine-mesh sieve into a large bowl if desired. Reheat soup if necessary, then season with salt.
• Serve soup drizzled with some red-pepper sauce and serve remaining sauce on the side or reserve for another use.  (optional- what I did- top with some chopped fresh cilantro for garnish and taste)

* In the picture you'll see a little stuffed cherry tomato baked in some phyllo dough sheets in a mini-muffin tin.  I felt it my *duty* to use the phyllo dough that was in the freezer left over from making Christmas dinner.  I cut the tomatoes twice, opened, then stuffed them with toffuti cream cheese, mixed with chopped green oinion, soy sauce, and a little onion powder.  They made for a cute appetizer.

Thai Butternut Squash with Almonds

www.savvyvegetarian.com

Ingredients:1 butternut squash, 2 - 3 lb

2 stalks celery or 1 fennel bulb

2 medium carrots

1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne

2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh

2 Tbsp sunflower oil

1/2 tsp ground cumin seed

1 tsp. ground coriander seed

1/2 tsp turmeric

1/2 tsp ground fennel seed

2 cups coconut milk

1/2 tsp salt

1/2 lb firm tofu

1/2 cup sliced almonds
Fresh cilantro and/or basil leaves for garnish

(optional:  Grilled tofu slices)

Recipe Directions:


If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time

Heat ghee or oil on med. in a large shallow saucepan

Mince the fresh jalapeno and ginger, if you're using them

Cut the squash in thick rounds, and peel by cutting down around the sides

Remove the seeds, and dice in 1" pieces

Thinly slice the celery or fennel,and carrots

Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes

Add the remaining spices, and stir another few minutes

Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times

Add the tofu and toasted almonds, and simmer another 5 minutes

Slow Cooker Directions:  Skip the skillet steps and just put some oil in the crockpot on high, added the jalepeno and ginger and let them get hot while cutting veggies up.  Then throw everything in (minus the almonds and tofu if using) and cook on high for 2 or 3 hrs or low for 5 or 6, adding the tofu the last 1/2 hour.  Serve over brown rice and topped with sliced almonds.

Jamaican Red Bean Stew

http://www.savvyvegetarian.com/vegetarian-recipes/jamaican-red-bean-stew.php

Ingredients:


1 Tbsp extra virgin olive oil

2 cloves garlic, minced

2 cups sliced baby carrots

3 scallions, chopped

1 sweet potato, diced

1 (15 oz) can diced tomatoes, drained

2 tsp curry powder

1/2 tsp dried thyme

1/4 tsp red pepper flakes

1/4 tsp ground allspice

Salt and freshly ground black pepper

2 (16 oz) cans dark red kidney beans, drained and rinsed (I use only 1 can and make a stew that has more veggies and less beans)

1 (14 oz) can unsweetened light coconut milk

1 - 2 cups vegetable broth or water

Instructions:

Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients

To the cooker, add the carrots, scallions, sweet potato, and tomatoes.

Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste

Add the beans, coconut milk, and broth

Reduce heat, cover, and cook on low for 6 to 8 hours

Quinoa Corn Chowder

This recipe was found here and is one of our regulars and favorites.

Ingredients:

• 3/4 cup quinoa
• 1 - 2 Tbsp olive oil
• 2 medium potatoes
• 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
• 4 cups vegetarian soup stock or water
• 1 cup chopped green beans
• 1 celery stalk, diced
• 1/2 lg red pepper, diced
• 2 - 3 cloves garlic
• 2 thin slices fresh ginger
• 1/2 jalapeno pepper, seeded
• 1 tsp gr coriander
• 1 tsp paprika
• 1/2 tsp dried oregano leaf
• 1/2 tsp dried thyme leaf
• 1 bay leaf
• Salt and fresh ground black pepper to taste
• 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens and whites
• More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder

Stovetop Directions:

1. Soak the quinoa 15 minutes or more
2. Rinse a couple of times, then drain into a colander
3. Peel and mince the garlic, jalapeno and ginger
4. Chop celery, potatoes, and red pepper
5. If using fresh corn, peel and slice the kernels off the cobs
6. Heat the olive oil on medium low in a large skillet
7. Sauté the garlic, ginger, celery, and jalapeno 5 minutes
8. Add the potatoes, green beans and red pepper, sauté 5 minutes
9. Stir in spices
10. Add the quinoa
11. Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
12. Add the fresh or frozen corn, cook 5 - 10 more minutes
13. Add salt and pepper, cilantro or scallions

Crockpot Directions:

1. Set crockpot to high and put a little oil, garlic, ginger, and other spices.  Let them sit on high with the lid off while you chop your veggies.
2. Add all ingredients except corn, cilantro or scallions.
3. Cover and cook on high for 3 - 4 hours or low for 6 or 7
4. Turn heat to high, add the fresh or frozen corn kernels, and cook for the last 1/2 hour
5. Stir in the cilantro or scallions, salt and pepper to taste, and serve.

"Grown Up" Tomato Soup

I got this recipe from food network.

Ingredients:

4 or 5 Tomatoes (they said Roma but I just used what I had)

1 Red pepper

1 Clove garlic

1 Onion

Fresh thyme (I didn't have any so I had to use dried)

Extra virgin olive oil

Salt

Balsamic vinegar

Tomato paste, 1 can

Vegetable stock, 1 can

Quarter tomatoes, red pepper, onion, and peel garlic. Put on a baking sheet and drizzle with oil and balsamic vinegar. Sprinkle with salt (if you want) and roast at 400 degrees for 40 minutes. Blend in a blender and put in a saucepan with tomato paste and vegetable stock to desired consistency.

* I roasted some white asparagus with my veggies and served it on the side. I've always avoided it because it seemed strange and unnatural, being white not green. But it was so good! I highly recommend eating it this way, roasted with a little oil on it.

Creamy Potato Soup

This recipe is also from the "Deceptively Delicious" cookbook. I've been making all my produce that is going bad into purees and putting them into the freezer or fridge for when I need to stick them into recipes like this soup one. I've also been dicing up veggies like tomatoes, peppers, zucchini, and yellow squash and freezing them. It's handy for those days when I'm short on prep time but I still want to make something like soup, veggie/bean enchiladas or anything else that I need diced veggies for . I'm happy when I don't waste any of my produce! And when I can get produce at low prices to use later. And I'm very happy that my grocery bill has decreased since I switched to a plant based diet!

A creamy soup is comfort food to me,and sometimes you just need comfort food. This version was so filling and good! Next time I think I'll try sweet potatoes rather than white potatoes.
2 tsp olive oil
1 small onion, chopped
1 clove garlic, cut in half
2 (14 oz) cans veggie broth
2 lbs potatoes, any kind, diced
1/2 c. cauliflower, pureed
1 1/2 c. butternut squash or carrot puree
1 c. non-dairy milk
dash of salt and pepper

In a large pot add oil and saute onions till tender. Add veggie broth, garlic, and potatoes. Boil until potatoes are tender. Mash potatoes then add cauliflower and squash purees. Heat till warm, adding salt and pepper if desired. (I didn't need to add milk to mine, but you can if you need to thin down the consistency)

Tortellini Soup

This soup is another one of my good friend's recipes. It's so simple but delicious!

Zucchini, diced

Asparagus, diced

Carrots, diced

Onions, diced

Diced Tomatoes (1 can or fresh)

Kidney beans (1 can)

Garbanzo beans (1 can)

Veggie broth

Oregano

Basil

Tortellini or other pasta

Lemon juice

Saute onions in the bottom of a saucepan. Add broth, spices and diced veggies. Simmer till vegetables are starting to soften. Add pasta and cook until done. Add a splash of lemon juice at the end of cooking.

Beet Sweet Potato Soup from fatfreevegan.com

Haven't gotten your oranges and reds in for the day? Here's a great soup with beets and sweet potatoes in it. I added a few things to the original recipe (it seemed a bit bland at first) found here http://fatfreevegan.com/blog/2010/02/26/beet-sweet-potato-soup/ and it turned out great.

1 can veggie broth

4 carrots, grated

4 beets, grated

Some beet greens, diced

1 onion, diced

2 cups carrot juice

1 cup celery juice

1 can tomato paste

2/3 sweet potatoes, diced

Garlic salt (or powder if you don't do salt) or minced garlic (I added it as an after thought so i just used garlic salt)

Whole wheat tortellini pasta, opt., cooked (I also added it as an after thought for my kids so it's not in the picture)

Add everything except the pasta to a saucepan and simmer until the sweet potatoes are cooked. Blend half of the soup in the blender and add back to the pan (makes the soup thicker.) Add pasta if wanted.

Quinoa and Spinach Soup from Becca

This soup is so good!

3/4 c quinoa

2 T olive oil

1 clove garlic, minced

1 small jalapeno pepper, minced (opt.)

salt and pepper to taste

3/4 t cumin

2/3 c. red potatoes, peeled, diced

1/2 c. carrot, peeled, diced

5 c. vegetable stock

1/2 c. frozen corn

3 c. fresh baby spinach

1/4 c. lime juice

1 t. dried cilantro or 1/8 c. fresh cilantro

1/2 c. green onions, chopped

Rinse quinoa for 3 mins. Set aside. Put oil in a large pot over medium heat and add garlic and jalapeno pepper for a few moments (don't brown the garlic.) Add salt, pepper, cumin, potatoes, carrots and quinoa. Sautee till quinoa starts popping. Pour in vegetable stock and simmer for 12 minutes. Add frozen corn. Simmer another 5-7 minutes. Add spinach, lime, cilantro, and green onion until spinach wilts. Serve!

Southwest Stew by Me

I made up this delicious recipe yesterday. My friend was over and said "It really IS good- I'm having seconds!" It had the perfect amount of spice and flavor along with a creamy texture (minus the cream.) I think the key to the whole recipe is the butternut squash. And that feeling afterwards: being full. Full of real, nutrient dense food. It's a good life...

4/5 medium red potatoes
1 med/small butternut squash
a little olive oil
1 med onion, chopped
1 can corn
1 can diced tomatoes w/ green chilies
1 can vegetable broth
3 Tbl butter substitute (I use a smart balance organic blend of heart healthy oils)
dash of salt, pepper, and crushed red pepper

Boil potatoes and slightly mash (don't over mash! will get "gluey"). Cook butternut squash (I cut it lengthwise, put if face down in a pan with 1 inch water in it and microwave for 10-15 mins). Sautee onion in a little olive oil in a big saucepan. Add all ingredients (scoop squash right out of the skin into the soup) Add more or less crushed red pepper to taste. Enjoy!

Lentil Chili from allrecipes.com

When I tried this recipe the other night I was almost bracing myself for a strong, heavy "chili" taste. Instead it was surprisingly light and refreshing. I loved that I put big chunks of carrots and celery in.
1 T olive oil
1 med onion, chopped
1 bulb garlic cloves, chopped
1 (16 oz) pkg dry lentils
1 (6 oz) can tomato paste
1 (14.5 oz) can crushed tomatoes (I used diced because that's what I had)
2 qts water
2 T chili powder
1 T cumin
1 dash paprika
salt and pepper to taste
2 c sliced carrots
2 c sliced celery

In large pot heat oil, stir in garlic and onions; cook till tender. Add lentils, tomatoes, paste, water, and seasonings. Bring to boil then reduce to low and simmer for 30 minutes. Add carrots and celery and cook for 20 more minutes. I served it with toasted grain bread.

Coconut Lentil Soup from Allrecipes.com

Coconut, need I say more? It was creamy and delicious.

1 1/2 c lentils
2 1/2 c water
1/2 c red onion, chopped
1 clove of garlic, chopped
1/2 inch piece of ginger root, chopped/grated
1/2 c shredded coconut
3/4 c soy milk
1 T curry powder
1 t pepper

Boil lentils, stir in onion, garlic and ginger. Cover and reduce heat for 30 minutes. Simmer until lentils are tender. Blend coconut and soy milk in blender until smooth. Add to lentil soup and season with curry and pepper. Cook for 10-15 minutes more. We had ours with cornbread because my kids love it.

Lentil Soup by Allrecipes.com

1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste


In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. (I put it in the crock pot for a couple hours after I partially cook the lentils) I serve it with cornbread made with 1 T flaxseed + 3 T water (let sit) to replace the egg and soy or rice milk instead of cow's milk.

Tomato Veggie Soup by Me

This soup is simple and so delicious!

Homemade Tomato Soup (recipe under "soup" label)
or
2 Cartons Campbell's V8 Tomato Herb Soup
1 Can Vegetable Broth
3 Carrots, chopped chunky
2 Zucchini, chopped chunky
Asparagus (or anything else you want)
Brown Rice, cooked

Cook veggies a little bit until they are half cooked. Add everything and heat on the stove till it's all warm and cooked or to the crock pot for however long you want.
(Sorry I am not specific on cook times and amounts. I don't time things, I just cook them till they're done.)