Category: Recipes I Have Tried

Lots of steps in this recipe, but the unique no-nut / no-oil cream base makes it worthy of a try!

Author: Kathy Carmichael

Ingredients

Soup Ingredients

• 2 large crowns Broccoli
• 1 diced White Onion
• 3 cloves minced Garlic
• 3 cups Organic Vegetable Broth
• 1 leek diced

“Cheese” Soup Base

• 3 medium baking potatoes (approximately 1 pound) cut into large chunks
• 3 Large carrots cut into large chunks (about 2 cups)
• 3 cups Organic Vegetable Broth
• ¼ cup Nutritional Yeast
• 3 Tablespoons Soy Sauce or Tamari
• 3 teaspoons Garlic Powder
• 3 teaspoons Onion Powder

Instructions

Prepare the Soup Base

• Boil a large pot of water.
• Add cut potatoes and carrots into similar sizes with the skins on.
• Boil for 30 minutes, uncovered until soft when pierced with a fork.
• Drain water from potatoes and carrots using a colander.
• Add 2 cups of vegetable broth to a high-speed blender.
• Add potatoes and carrots.
• Add nutritional yeast, soy sauce, garlic powder, and onion powder.
• Add 1 more cup of vegetable broth.
• Blend until smooth.
• Return half of the cheese mixture to the pot you used to cook the potatoes and carrots.

Steam and Cut the Broccoli

• Remove stems from broccoli.
• Cut the broccoli florets into large pieces and place them in a vegetable steamer.
• Steam the broccoli for 8 minutes.
• Remove half of the broccoli and place it on a cutting board.
• Place the other half into the blender with half the cheese base.
• Blend on high until smooth.
• Pour the contents of the blender into the broccoli/cheese mixture in the pan.
• Wait to add the cut-up broccoli to the cutting board.

Saute the Onions and Garlic

• Dice onions and leek.
• In a non-stick skillet, saute onions, leek, and garlic.
• [Ed: I avoid non-stick. I use stainless steel pan & “wauté” = water saute, or broth saute as described in next step.]
• Add vegetable broth to avoid sticking.
• Cook until translucent.
• Add to the pot with the cheese base.

Making the Soup

• Roughly chop the broccoli on the cutting board.
• Add to the large pot with the other ingredients.
• Add 3 more cups of vegetable broth to the large pot.
• Stir.
• Cook on low, frequently stirring until heated through.
• Ladle into bowls.

Notes

• Make sure to cut the potatoes and carrots in similar sizes so they cook evenly.
• Leaving the skins on the carrots and potatoes provides additional nutritional value.
• Use a high-speed blender to blend the cheese sauce until it is smooth. Avoid leaving any chunks of potatoes or carrots.
• Only add half the rough chopped cooked broccoli to the blender, and reserve the other half so the soup has chunks of cooked broccoli.
• Vegan cream of broccoli soup will stay fresh in the refrigerator for up to 5 days.
• I suggest using Souper Cubes to freeze leftover soup for up to 3 months.
• To reheat the frozen soup, let it thaw completely, then transfer it to a pan to reheat on medium-low. Or microwave using the reheat setting for soup.

Nutrition

Calories: 149kcal | Carbohydrates: 33g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 476mg | Potassium: 696mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5868IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg

https://www.kathysvegankitchen.com/vegan-cream-broccoli-soup/?utm_source=ActiveCampaign&utm_medium=email&utm_content=Vegan+Recipes++TODAY++-+Kathy+s+Vegan+Kitchen&utm_campaign=Recipes+Every+Other+Day+v8#recipe

1 bulb roasted garlic ( roast wrapped in parchment paper at 375F for 45 minutes)
1 sprig fresh rosemary
½ cup walnuts
3 dates
2 tbsp apple cider vinegar
2 tbsp lemon juice
¾ cup water
1 tbsp coconut aminos or salt to taste.

INSTRUCTIONS

Combine all the ingredients in a high-speed blender and blend until smooth.

Ingredients:
2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (diced)
1/2 jalapeño including seeds (diced)
1/4 tsp kosher salt

From there, you’ll cut the avocados and scoop them into a bowl to then toss and coat them with lime juice. After that, you’ll add in your salt, diced onion, chopped cilantro, chopped jalapeño. Once it’s all mixed together you can give it a taste to see if you need to adjust any of your seasoning or add more ingredients.

Chickpea Tacos

2 1/2 cups cooked chickpeas (2 15 oz cans)

1 1/2 tsp oregano

1 1/2 tsp smoked paprika

1 1/2 tsp garlic granules

3/4 tsp onion granules

Cayenne pepper to taste

3 tbsp coconut aminos

1/2 pint of cherry tomatoes

2 avocados mashed

6 sprouted organic corn tortillas

Fresh cilantro and lime to garnish.

vegan crema or sour cream

Instructions:

Heat pan on medium and add chickpeas.

Cook for 3 minute or so or until moisture from chickpeas has evaporated.

Add all your seasonings and coconut aminos. Continue to cook until the excess liquid has cooked off and chickpeas are nicely coated in the seasoning (4-6 minutes)

Add cherry tomatoes and cook for another 3-5 minutes. Remove from heat.

Top your tortillas with mashed avocado or guacamole. Add chickpea filling. Top with cilantro, vegan crema, and a squeeze of lime. Enjoy!

Ingredients
2 cups frozen green peas, thawed [or 1 steamed zuchini]
1 teaspoon crushed garlic
¼ cup fresh lime juice
½ teaspoon ground cumin
1 tomato, chopped
4 green onions, chopped
½ cup chopped fresh cilantro
⅛ teaspoon hot sauce
Sea salt

Instructions
Blend the peas, garlic, lime juice, and cumin in a food processor until smooth.
Transfer the mixture into a bowl and stir in the tomato, green onion, cilantro, and hot sauce. Add salt to taste.
Cover and refrigerate for at least 30 minutes, to allow the flavors to blend.
Nutritional Information:
Per serving (½ cup): 75 calories, 14 g carbohydrates, 4.7 g protein, 0.5 g total fat, 0.1 g saturated fat, 0 g cholesterol, 79 mg sodium, 5.1 g fiber, 5.6 g sugar

Note: Nutritional information is provided as an estimate only.

Original Fig Cookies (Strawberry version below)

Filling:
1 1/4 cup dried figs
1 cup water
1 cup orange puree (blended peeled orange) OR orange juice

Dough:
1 1/4 cup almond flour
1 cup oat flour
2 tsp baking powder
1 tsp vanilla extract
1/2 cup date paste
1/4 cup + 2 tbsp nut or seed butter ( I used cashew)
pinch of salt (optional)

Instructions:

Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick.

Allow to cool completely. Process until smooth.

Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms.

Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 – 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool.

Store these cookies in an airtight container in the fridge. They are even better the next day!


Strawberry Fig Cookies:

Filling:

1/2 cup dried figs
16 oz strawberries
1 tsp vanilla extract
1/2 cup water

Dough:
1 1/4 cup almond flour
1 cup oat flour
2 tsp baking powder
1 tsp vanilla extract
1/2 cup date paste
1/4 cup + 2 tbsp nut or seed butter ( I used cashew)
pinch of salt (optional)

Instructions:

Combine filling ingredients in a sauce pan and simmer for 30-40 minutes, or until mixture is thick.

Allow to cool completely. Process until smooth.

Prepare dough by combining dry ingredients in a bowl. In a separate bowl, combine date paste, vanilla, and nut butter. Mix well until combined. Add dry ingredients to wet ingredients and mix until dough forms.

Place dough on a parchment paper and roll into a rectangle approx. 10 x 15 inches. It should be approx. 1/8 – 1/4 inch thick. Cut this rectangle down the middle to create 2 rectangles approx. 5 x 15 inches. Add filling down the center of the rectangle. Using parchment paper, gently lift and bring each side of the dough together. Using the parchment paper, gently turn your roll over so the seam is under the roll. Using a sharpe knife cut your roll into even sized cookies. Mine were about 2 inches. Place on a parchment lined cookie sheet. Bake at 350 for 10-12 minutes. Allow to cool.

Store these cookies in an airtight container in the fridge. They are even better the next day!

ONION RINGS Recipe: 

* Take 1 large onion & slice it into rings. (Ami says the fatter the slice the better.)

* The WET batter bowl – 3/4 cup chickpea flour (sifted) mixed with 1/2 cup water & whisked.

* The DRY crumb bowl – Mix breadcrumbs (GF or not, whatever you like), garlic salt or regular salt, and onion powder.

With one hand dip one slice at a time into the wet batter, then shake off excess & dump into the dry bowl.

With the other hand cover the onion ring with dry crumb mixture. (Keeping one hand wet & the other dry).

Place the rings on a lined baking sheet (lined with silicone or parchment paper). Keep the rings separate from each other.

Bake  @ 180C/350F for  ~15-20 minutes until done.

Dip the baked rings into the following:

* DIPPING SAUCE- mix Greek-style yogurt with ketchup. That’s it!

Ingredients
2 cups frozen corn
2 cups steamed cauliflower
1 cup water
1/4 cup nutritional yeast
2 tbsp flax meal
1 cup plant based yogurt
2 tsp baking powder
4 cloves of garlic
2 tsp salt

2 cups whole corn
1 cup fine cornmeal
2 cups spinach (plus any other veggies!)

Blend together the first set of ingredients to make the veggie packed “creamed corn.” Add to a baking dish with the remaining ingredients and bake for 50mins at 180 Celsius (350 F).