I made this soup to use up all the random produce floating around the kitchen and it was so food that next time I’m going to make it on purpose.
• 1 tbs of olive oil
• 1 onion, chopped
• 3 ribs of celery, chopped
• 1 jalapeño, minced
• 2-3 cloves of garlic, minced
• handful of baby carrots, chopped
• 1 zucchini, chopped
• 1 mostly full can of chickpeas (I literally cleaned my fridge out for this soup.)
• 2 ears of corn, kernels removed
• 2 small tomatoes, diced
• 1 small can of tomato paste
• 1 (32 ounce) container of vegetable broth, plus one cup of water
• a few handfuls of kale, rough stems removed and chopped
• a ton of fresh basil and a pinch of fresh rosemary
• pinch of cayenne pepper or a dash of hot sauce, or both
• salt and pepper to taste
Sauté onion, celery, garlic, jalapeño and carrot in the olive oil over medium high heat for about five minutes. Add zucchini and corn and cook for another five minutes. Throw in everything else except the kale. Bring soup to a boil then reduce to a low heat and simmer for twenty to thirty minutes. Turn off heat and stir in kale. Serve with extra basil. There are basically two rules in my kitchen; kale goes with everything and there’s no such thing as too much basil.
• 32 ounce container of vegetable broth, plus one cup of water
• 2 cups of lentils
• 2 sprigs of rosemary
• 2 tsp of smoked paprika
• tiny pinch of cayenne pepper
• salt to taste
• 1 bunch of kale, rough stems removed and roughly chopped
Sauté garlic, onions, and carrots for about five minutes. Add everything else but the kale, bring to a boil and then reduce heat to a simmer. After lentils and carrots are cooked through, 20-30 minutes, turn off heat and stir in kale. Remove rosemary stems. Boom. Dinner.
Good news! If you, like me, have been desperately searching for a way to eat pie for breakfast and still cling to your last shred of dignity, you’re in luck. I’ve found the perfect solution in these pancakes.
1/3 cup of instant oats
1/3 cup water
2 cups Bisquick Heart Smart baking mix (Yes, I use bisquick. This is the lazy vegan kitchen, not the overly ambitious cook everything from scratch vegan kitchen.)
1 cup almond milk
1 cup unsweetened applesauce
1/2 teaspoon cinnamon
a few drops of vanilla extract
a tiny pinch of nutmeg
Mix the instant oats with water and let them hang out for about 15 minutes. Add everything else and combine. Pour batter on a heated griddle with lots of Earth Balance and cook like you would any other pancake.
2 granny smith apples, thinly sliced
1/2 cup raisins
1 tablespoon Earth Balance
1 tablespoon brown sugar
2 tablesoons pure maple syrup
1/4 teaspoon cinnamon
pinch of nutmeg
Melt Earth Balance in a saute pan over medium-high heat. Add everything to the pan and cook until apples are soft. About 10-15 minutes. Remove apples and cook your Gimme Lean sausage patties in the same pan.
Heat oil in a large saute pan over medium-heat. Add onions and garlic and cook until tender. Crumble tofu and soyrizo in the pan, cook until soyrizo is browned. Stir in green chilis and salsa. Serve over hashbrowns with more salsa, vegan sour cream, and guacamole.
Frozen dark chocolate and peanut butter covered bananas? Yes, please.
Dark Chocolate Sauce
6 ounces of 70 percent cocoa dark chocolate
1 cup almond milk
3 tablespoons powdered sugar
Heat chocolate and almond milk in a small sauce pan over low heat, stir occasionally until chocolate is melted. Once everything is melted, stir in sugar.
Peanut Butter Glaze
1/2 cup creamy peanut butter
1/4 cup powdered sugar
1/3 cup almond milk
1/4 teaspoon vanilla extract
1 tablespoon vegan cream cheese
Combine ingredients in a small sauce pan over low heat, stir until everything is incorporated.
Keep both the chocolate and peanut butter mixtures over low heat until ready to use.
Slice four bananas into 1/2 inch peices. Dip each piece in the chocolate, making sure it’s completely covered, then place on a baking sheet lined with wax paper. After you’ve dipped them in chocolate, drizzle peanut butter over the top and put them in the freezer for about 3-4 hours. You can then transfer them to a tupperware container for easy storage.
Eat the remaining chocolate and peanut butter sauces with a spoon. Duh.
You know that pasta salad they have on every salad bar in America? Well, this is how you make it.
• 1 (12 ounce) package of rainbow rotini
• 2 cups of broccoli florets, cut into bite sized pieces
• 1 can of garbanzo beans, drained and rinsed
• 1 can of corn, drained and rinsed
• 1 tomato, diced
• 1 cup of prepared Italian dressing
• 1/2 teaspoon garlic powder
• salt and pepper to taste
Toss the corn and beans into a colander, rinse, then add broccoli on top. Boil pasta and drain in the same colander with the veggies. Let sit for 5 minutes, this softens up the broccoli. Put the corn, beans, broccoli, and pasta in a large bowl with the remaining ingredients. Toss and chill for at least 3 hours.
Cook quinoa according to package directions. Roast asparagus and cut into bite sized peices. Toss everything together in a large bowl and chill for 3-4 hours. Serve over lettuce or put it in a wrap with hummus and sunflower seeds.
Heat oil in a large saute pan or wok over medium high heat. Cook garlic and ginger for a few minutes then throw in edamame, soy sauce, and sriracha sauce. Toss it all together for about a minute until edamame is heated through.