Wednesday, September 24, 2014

White Bean & Roasted Garlic Soup

Source: Vegan Fire and Spice
Make this a quick & easy recipe by roasting the garlic the day before!

2 heads garlic
2 TB oil
1 1/2 cups chopped onion
1 tsp salt
1/2 tsp black pepper
32 oz. vegetable broth
3 cups cooked white beans
3 fresh sage leaves
lemon juice to taste

1. Preheat oven to 400. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves (at the pointed top), exposing the individual cloves of garlic. Place on a piece of foil & drizzle 1 TB olive oil over the top. Seal & bake 45 minutes, or until the cloves are softened. Let cool.
2. In large pot, saute onion in oil 5-7 minutes. Add broth, salt, pepper, beans, & sage leaves; simmer 5 minutes.
3. Unseal the roasted garlic & squeeze each clove to extract the garlic into the pot. Puree in batches in food processor & return to pot. Add lemon juice & enjoy!

Tuesday, September 23, 2014

Southwest Quinoa Cakes

  • Source: Eating Well
  • Makes 12 muffin-sized cakes

  • 2 cups water
  • 1 cup quinoa, preferably red quinoa
  • 4 large eggs, lightly beaten
  • 1 cup cooked black beans
  • 3/4 cup reduced-fat cottage cheese
  • 1/4 cup sliced scallions
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt, plus a pinch, divided
  • 1 cup shredded pepper Jack cheese
  • salsa & chopped avocado to serve

  • 1. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
  • 2. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes.
  • 3. Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese.
  • 4. Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife.
  • Serve the cakes with the salsa and avocado.

Summer Squash Gratin

Source: Prevention

1 lb zucchini, sliced into rounds
1 lb yellow squash, sliced into rounds
4 oz. goat cheese crumbles
oil for frying
1 shallot, diced
1/2 tsp thyme
2 TB flour
1 1/4 cups milk
salt & pepper to taste
1/2 cup bread crumbs
2 tsp olive oil

1. Preheat oven to 375. Steam zucchini & squash until slightly tender. Layer in oiled 8 x 8 baking dish (or slightly larger dish) with goat cheese crumbles.
2. Heat oil in skillet & saute shallots 3 minutes. Stir in thyme & flour; stir in milk. Cook until slightly thickened. Season with salt & pepper and Pour over squash mixture.
3. Toss bread crumbs with olive oil; sprinkle over gratin. Bake 25 minutes or until bubbly.

Wednesday, September 17, 2014

Chipotle, Corn, & Black Bean Stew

Source: Vegan Fire & Spice

2 TB oil
1 cup chopped onion
3 cloves garlic, minced
2 tsp cumin
2 chipotle peppers in sauce, seeded & chopped
28 oz. crushed tomatoes
3 cups water
4 russet potatoes, diced
2 carrots, diced
1 cup corn
1 can (15 oz) black beans, drained & rinsed
1 cup fresh chopped cilantro
1 lime
salt & pepper to taste

1. In large pot, saute onion & garlic in oil.
2. Stir in cumin, peppers, tomatoes, & water. Add potatoes & carrots; bring to low boil & simmer 20 minutes or until potatoes are just tender.
3. Stir in corn, beans, & cilantro. Grate the lime peel into the mixture, then squeeze juice in. Cook until heated through.

Monday, September 15, 2014

Hearty Vegetarian Gravy

Source: Vegan Fire & Spice

8 oz. tempeh
3 TB olive oil
1 can cannellini beans (15 oz), drained & rinsed
1/2 cup vegetable broth
1/2 tsp salt
1/4 tsp black pepper
10-12 fresh sage leaves
1 tsp basil
1 tsp oregano
1/2 tsp red pepper flakes
1/2 tsp sage
2 cloves garlic, minced
2 TB tamari

1. Cube & steam tempeh; let cool & crumble.
2. In food processor place 2 TB oil, beans, broth, salt, pepper, & sage leaves. Puree until smooth.
3. Heat 1 TB oil in pan; add tempeh crumbles, basil, oregano, red pepper flakes, 1/2 tsp sage, garlic, & tamari. Saute until browned.
4. Pour bean mixture into tempeh mixture; stir & heat through.

Sunday, September 7, 2014


Source: Vegan Fire & Spice

2 TB oil
1 cup chopped onion
1 green pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 hot chiles, seeded & minced
28 oz. can diced tomatoes
1 tsp thyme
1 tsp salt
1/4 tsp cayenne
2 tsp hot sauce
8 oz, seitan cut into cubes
1 can (15 oz) kidney beans, drained & rinsed
freshly cooked rice

1. Heat 1 TB oil in large skillet; saute onion, pepper, celery, garlic, & chiles. Cook until softened, about 5 minutes. Add juice from tomatoes, thyme, salt, cayenne, & hot sauce. Stir in tomatoes & bring to boil. Reduce heat, cover, & simmer 15 minutes.
2. Heat remaining 1 TB oil in skillet; saute seitan until browned; add to tomato mixture along with kidney beans. Simmer 10 minutes. Serve over rice.