Thursday, October 16, 2014
Source: Point of Grace
3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
2 boxes cream of mushroom soup (12 oz each)
32 oz broth
19-24 oz. cheese tortellini, half cooked
1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, celery, carrots and onions until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add mushroom soup, broth, and then add tortellini
6) Add water if needed to adjust the consistency
7) Heat and Serve
Tuesday, October 14, 2014
Source: Savvy Vegetarian
- 1 (15 oz) can solid-pack pumpkin
- 1 cup water
- 1 tsp vegetable broth base (or vegan bouillon cube)
- 1 tsp ground sage
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 12 oz angel hair pasta or cappelini
- Optional: 2 Tbsp minced parsley
- 1/2 cup chopped toasted walnuts (toast in a dry frying pan on medium-low, stirring frequently, or in a 300 degree oven for 15 minutes)
- Salt & pepper to taste
- 1. In a saucepan, combine the pumpkin, water, broth base, sage, garlic powder, and onion powder.
- 2. Cook over medium heat until smooth and hot
- 3. Season with salt and pepper to taste
- 4. If the sauce is too thick, add a little water. Set aside
- 5. Cook the angel hair pasta in a pot of boiling salted water until tender, 3 – 4 minutes. Drain and return to the pot.
- 6. Add the reserved sauce and toss to combine
- Serve sprinkled with the toasted walnuts and minced parsley if desired
Sunday, October 12, 2014
Source: Vegan Fire & Spice
3 cans chickpeas (garbanzo beans)- 15 oz. each, drained & rinsed
1 cup chopped onion
2 cups diced carrots
4 cups broccoli florets
2 TB sliced chives
1/2 cup bread crumbs
3 TB olive oil
1 cup vegetable broth
1/2 tsp salt
Preheat oven to 350. Mash chickpeas in large bowl. Stir in vegetables. Stir in bread crumbs & oil. Stir in broth & salt. Transfer to oiled 13 x 9 dish; press mixture firmly into the casserole. Bake 45 minutes covered with foil, 15 minutes uncovered.
Source: Vegetarian Times
12 oz. udon noodles
1 1/2 blocks tofu (21 oz), cut into slabs
1 small crown broccoli, chopped into florets
6 TB tamari
2 TB sriracha sauce
3 TB sesame oil
1 TB water
1/3 cup peanut butter
lime wedges & fresh cilantro for garnish
1. Brush grill grates with oil; preheat to medium.
2. Cook noodles according to package directions; drain & set aside.
3. Stream broccoli 5 minutes until crisp-tender.
4. Combine tamari, sriracha, & sesame oil in bowl. Brush tofu slabs with half of mixture. Place tofu on grill; cook 2-3 minutes per side, until grill-marked. Cut into bite-sized pieces.
5. Add peanut butter to remaining tamari mixture; stir to combine. Toss sauce with udon noodles & broccoli, and top with tofu.
Source: Vegetarian Times
2 cans garbanzo beans (15 oz. each), drained & rinsed
1/3 cup lemon juice
1/4 cup olive oil, plus extra to drizzle
1/2 cup tahini
1 clove garlic
salt to taste
paprika to top
Warm beans in microwave. Place in food processor with lemon juice, oil, tahini, & garlic. Puree until smooth. Add tahini & puree until smooth. Season with salt; transfer to serving dish. Drizzle with olive oil & sprinkle with paprika. Serve with veggies and/or pita.