Category: Main Dishes

Potato Leek Soup

Potato Leek Soup

My daughter is in the process of getting braces, so we have been making a lot of soup lately and I am trying to come up with some new recipes.  This potato leek soup is smooth, creamy and decadent.  No one will ever believe that it is made with cashew cream instead of heavy cream.  Just make sure that you wash your leeks really well or your soup will be gritty because leeks hold a lot of dirt in their layers.  To clean my leeks, I cut them in half longways and slice them (you just want the tender white part of the leeks, so cut off the tough green ends).  Then I put them in a large bowl of water and swish them around to get all the dirt out of the rings.  The dirt should sink to the bottom of the bowl so you can scoop the clean leeks off the top of the water.  To make this soup even more rich you can top it with tempeh fakin bacon.

 

Potato Leek Soup

 

1 cup raw cashews

1 1/2 cups water

2 TBSP olive oil

2 large leeks cleaned and sliced

3 large baking potatoes peeled and diced

6 cups vegetable broth

2 bay leaves

2 tsp dried thyme

salt and pepper to taste

 

Soak the cashews in the water for at least and hour then blend until creamy and thick.

In a large pot heat the oil.  Add in the leeks and cook for about 5 minutes.  Add in the potatoes and cook 5 more minutes.  Add in the broth, bay leaves, thyme, salt and pepper.  Simmer for 20 minutes until the potatoes and very tender.  Turn off the heat and remove the bay leaves from the soup.  Blend the soup until it is creamy and then stir in the cashew cream.

 

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Spinach Pesto Pasta

Spinach Pesto Pasta

Spinach pesto pasta is a super quick and delicious meal.  The pesto is raw and comes together in just a few minutes, so it is great for a weeknight dinner.  I use walnuts in the pesto sauce and no extra oil to cut the calories a little bit.  Jut serve it over your favorite whole wheat pasta.

Spinach Pesto Pasta

Serves 4

 

1 5 oz box of fresh spinach rinsed

1 clove of garlic

1 cup fresh basil

juice of 1 lemon

1 cup of walnuts

2 TBSP nutritional yeast

1 tsp salt

1/2 cup water

1 Lb whole wheat pasta (any shape)

 

Bring a large pot of water to a boil and cook the pasta according to the package directions.  Put 1/2 of the spinach and the rest of the ingredients in a food processor.  Pulse the processor until the spinach is blended a little and then add the rest of the spinach.  Blend until the pesto sauce is smooth.  When the pasta is finished, drain it and put into a large bowl.  Add in the pesto and mix until the pasta is evenly coated with the sauce.

 

 

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Taco Lasagna

 

Taco lasagna is a fun twist on ordinary tacos.  You get all the great taco flavors in lasagna form.  The base of the lasagna is baked, but then it is topped with fresh lettuce and tomatoes for a nice contrast.  I usually use black beans when I  make this, but you can substitute TVP or soy beef style crumbles for the beans.  There are hidden veggies in this lasagna as well for any picky eaters.  The shredded zucchini in the filling blends in nicely with the other flavors, so if you don’t tell anyone it’s in there no one won’t notice.

Black Bean Taco Lasagna

Taco Lasagna

serves 6

 

2 TBSP Canola or olive oil

1 medium onion diced

2 large zucchinis shredded

2 cloves garlic minsed

2 14 oz cans of black beans drained and rinsed

2 TBSP chili powder

2 tsp cumin

salt and pepper

1/4 cup water

10 8″ flour tortillas cut in half

1 cup cheddar style Daiya cheese

1 cup mozzarella style Diaya cheese

1 small head of romaine sliced

2 tomatoes chopped

1/2 cup black olives sliced

optional garnishes: Vegan sour cream, guacamole, salsa, hot sauce

 

Heat the oil in a large skillet over medium heat.  Add the onions and cook for 5 minutes.  Add in the zucchini and cook 5 more minutes.  Add in the garlic and black beans and cook for 2 minutes.  Add in the chili powder, cumin, salt, pepper and water.  Turn down the heat and let it simmer for about 5 minutes while you prepare the pan and tortillas.

Preheat the oven to 375.  Lightly oil a large casserole dish.  Layer 1/2 of the tortillas on the bottom of the dish.  Add in the filling then cover it with the rest of the tortillas.  Sprinkle the cheese across the top of the tortillas like a lasagna.  Bake for 15 minutes.  Remove the taco lasagna from the oven and let it cool for at least 5 minutes before serving.

 

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White Bean and Kale Soup

 

 

My son’s 6th birthday was on Saturday, so we kind of overindulged this weekend.  We had a lot of fun and a lot of good food, most of which was not really healthy.  Today I am paying for it, so I wanted something to help get me back into balance.  This soup is perfect for that.  It is nice and light, but full of vitamins from the kale and protein from the beans.  I used dried beans, but if you use canned beans this soup comes together in no time at all.

white bean and kale soup

White Bean and Kale Soup

 

2 cans of white beans rinsed and drained or 1/2 pound of dried beans cooked

1 TBSP olive oil

1 medium onion diced

2 carrots chopped

2 stalks of celery chopped

1 clove of garlic finely diced

1/2 of a large bunch of kale, stems removed and cut into small pieces

5 cups vegetable broth

2 tsp herbs de provence

salt and pepper to taste

 

Heat the oil in a large pot.  Add the onion, carrot and celery and cook for 10 minutes until the veggies are softened.  Add in the garlic and cook 1 minute more.  Add in the stock, beans, kale, herbs, salt and pepper.  Bring it up a gentle boil and then turn down the heat.  Simmer the soup for 10 minutes.

 

 

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Veggie Pot Pie

Veggie Pot Pie

This veggie pot pie is total comfort food.  It is warm and filling with a buttery biscuit crust.  The best part is that this pot pie is full of veggies, so it doesn’t make you feel guilty after eating it.  I baked mine in individual servings, but you can do it in a larger baking dish as well.  You can also change up the veggies in the pot pie and use what you have on hand or what you really like.

 

Veggie Pot Pie

 

For the pot pie filling:

2 TBSP canola oil or olive oil

1 medium onion diced

3 large carrots chopped

2 stalks celery chopped

2 zucchini chopped

10 oz bag frozen green beans thawed

1 cup of peas thawed

2 cloves of garlic finely chopped

2 tsp herbs de provence

salt and pepper to taste

3 TBSP flour (any kind will work)

4 Cups vegetable broth

 

For the pot pie biscuit crust:

3 cups white whole wheat flour

4 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup non dairy milk

1/4 cup vegetable shortening

1/4 cup Earth Balance butter

Heat the oil in a large pan.  Add in the onion, carrot and celery.  Cook for about 5 minutes.  Add in the zucchini, green beans, peas, garlic, herbs, salt and pepper.  Cook 5 more minutes.  Stir in the flour until all the veggies are covered.  Cook for a couple of minutes more.  Add in the vegetable broth and bring to a gentle boil, stirring frequently,  then turn down the heat and simmer for about 10 minutes to thicken it.

While the filling is cooking make the curst for the pot pie.

Preheat the oven to 400.  Combine the flour, baking powder, baking soda and salt in a large mixing bowl.  Cut in the shortening and butter or use your fingers to crumble it in.  Combine it until it feels like course corn meal.  Using a fork gently stir in the milk until the dough just comes together.  Turn it out onto a well floured surface and knead it a couple of times.  Roll the dough out to the size of the baking dish you are using for the pot pie or cut it out for individual portions.

Pour the filling into individual sized baking dishes or a large, deep baking dish.  Cover it with the crust.  Bake for 20 minutes until the crust is golden brown and the sauce is bubbly.  Remove the pot pie from the oven and let cool at least 10 minutes before serving.

 

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Kid’s Picks: Mini Pizzas and No-Bake Date Cookies

Mini pizza

 

No Bake Date Cookies

 

 

 

My kids picked the recipes for the mini pizzas and date cookies for this post, so needless to say they are family friendly.  The mini pizzas are really simple to make and are great for a quick lunch or dinner.  I like that the kids can make their own and put on their favorite toppings, so they get their pizza just how they want it (no complaining involved).  My kids, and my husband, love to have the Date Cookies for snack and they usually disappear the same day I make them.  They are full of oats and nuts, but no refined sugar.  There is no baking involved for these cookies, all you need is a food processor.  Kids can help make these cookies too.  You can have them measure ingredients and help roll the cookies.  I love to get my kids involved in cooking and they love to eat things that they make, even if it is a new food.

 

Mini Pizza

 

For each pizza:

Sprouted grain or whole grain English muffin (Like Ezekiel brand)

1 Tbsp tomato sauce

2 Tbsp vegan mozzarella cheese

pizza toppings of your choice:  spinach, black olives, vegan pepperoni, vegan sausage

 

Split open the English muffin and toast it for a couple of minutes under the broiler (watch it carefully).  Remove it from the oven and top the muffin with sauce, cheese and toppings of your choice.  Put the pizza back under the broiler to melt the cheese.  Remember to watch it carefully.  Remove them from the oven and let cool for just a minute.  Serve the pizza with a salad or chopped veggies for a quick meal.

 

 

No Bake Date Cookies

 

Makes 12 cookies

1/4 Cup old fashioned oats

1/4 Cup raw almonds

1/4 Cup raw cashews

25-30 dried dates (make sure they are pitted)

1 tsp cinnamon

1/4 tsp salt

1 Tbsp maple syrup

 

Grind the oats in the food processor and put into a bowl.  Grind the almonds and cashews and add them to the oats (your want them finely ground but not made into nut butter).  Puree the dates and then add the oats and nuts back in along with the cinnamon, salt and syrup.  Pulse the food processor to combine all of the ingredients together.  Put in all into a bowl and roll into balls about 1 inch in diameter.  If it is sticky wet your hands a little.

 

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Mushroom Bourguignon

Bourguignon

 

This was our Valentine’s Day dinner.  It was of course inspired by the Julia Child recipe for beef bourguignon and it was equally delicious.  I replaced the beef with portobello mushrooms and simplified the recipe, so it did not take quite as long to make.  I think that Julia would have been proud of this meatless version of bourguigonon.  This was one of the best meals that I have had for awhile and I will be making it again very soon.  It was great for a special night and would be great to serve company.  This is one that you have to try.  I served the bourguignon with garlic mashed potatoes and roasted green beans.

 

Mushroom Bourguignon

serves 4-6

 

4 TBSP Olive Oil

4 large portabello mushrooms wiped clean and stems removed

1 lb white mushrooms wiped clean

2 medium onions cut in half then sliced

4 large carrots sliced in 1/4 inch pieces

3 cloves of garlic minced

2 Cups red wine

2 cups vegetable broth

2 TBSP tomato paste

2 tsp dried thyme

salt and pepper to taste

2 TBSP Earth Balance

2 TBSP flour

 

Slice the portobellos in half and then cut into 1/2 inch thick slices.  Quarter the white mushrooms.  Heat 1 TBSP of the olive oil in a large skillet over medium heat and add half the mushrooms.  Cook until the begin to brown and remove from the pan.  Add another TBSP of olive oil and cook the remaining mushrooms then remove from the pan.  Add the last 2 TBSP of olive oil to the pan and then put in the onions and carrots.  Cook  on medium heat for about 10 minutes.  Add in the garlic and cook for 1 more minute.  Add in the wine and let simmer for 5 minutes.  Add in the broth, tomato paste and thyme.  Simmer for 10 minutes.  In a small bowl mash together the butter and the flour until it is completely combined.  Add it into the sauce to thicken it.  Let it the bourguignon cook another 5 minutes.  Season with salt and pepper to taste.

I hope you try this version of bourguignon, you will love it!

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Polenta Bake

polenta

 

One of my favorite convenience foods is the pre-cooked polenta the comes in the tube.  You can usually find it in the produce section by the tofu, don’t ask me why.  This is my favorite way to use the polenta and it is quick and easy, so it is great for a weeknight dinner.  You can add anything that you would like for the toppings, so it is also good for cleaning veggies that need to be used out of your fridge.    Just serve it with a salad and you will have a great meal.

 

Polenta Bake

Serves 4

 

1 tube of pre-cooked polenta

1 jar of pasta sauce

1 cup soy ground beef style crumbles, TVP or diced veggie sausage (optional)

2 cups diced veggies such as spinach, zucchini, tomatoes, peppers or olives (optional)

1 cup vegan mozzarella cheese

Preheat the oven to 375.  Slice the polenta into 1/4 inch rounds and line the bottom of a small baking dish with them.  In a small sauce pan over medium heat combine the sauce, crumbles and veggies.  Once it is heated through top the polenta with the sauce and the cheese.  Bake for 20-25 minutes until the cheese is melted and the sauce is bubbly.  Let cool for at least 5 minutes before serving.

 

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Curry Tempeh Salad

curry

Before becoming vegan I loved chicken curry salad.  This is the veganized version of it.  I used tempeh to replace the chicken and added some fruit and veggies to make it more nutritious.  The tempeh is a great source of protein and has a really mild flavor after it is boiled.  Look for reduced fat or fat free vegan mayo (Veganaise makes both).  I like to serve mine over lettuce, but it is also great as a sandwich or in pita bread.

 

Curry Tempeh Salad

 

2 packages tempeh

3 stalks of celery chopped

2 carrots shredded

1/4 cup raisins

1 medium apple cut into 1/2 inch cubes

3/4 cup reduced fat veganaise (or any vegan mayo)

2 TBSP curry powder

2 TBSP apple cider vinegar

1 tsp salt

pepper to taste

 

Fill a medium pot half full of water and bring to a boil.  Put in the tempeh and boil for 10 minutes then remove it from the pot.  Let the tempeh cool while you chop all the veggies.  When the tempeh is cool enough to handle cut it into 1/2 inch cubes.  Combine the celery, carrot, raisins, apple and cooled tempeh in a large bowl.  In a small bowl combine the mayo, curry powder, apple cider vinegar, salt and pepper.  Whisk it until it is well combined.  Add the dressing to the tempeh mixture and mix well.  Chill for at least 1 hour.

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Sun Dried Tomato and Spinach Pasta

pasta

Tonight was another night when I needed a quick dinner.  We got home really late last night from our trip and were busy at church today, so I didn’t want to spend a lot of time in the kitchen.  This pasta was finished in about 15 minutes.  The longest part of cooking this meal is waiting for the water to boil.  Even though it is quick it has tons of flavor.

 

Sun Dried Tomato and Spinach Pasta

 

1 LB whole wheat pasta (any small shape)

1 small onion

1 clove of garlic minced

1 cup of chopped sun dried tomatoes that have been reconstituted ( do not get the oil packed)

2 TBSP balsamic vinegar

1 bag of spinach

1 14 oz can of cannelloni beans darned and rinsed

1/2 cup chopped fresh basil

1 TBSP Extra Virgin Olive Oil

salt and pepper to taste

 

Bring a large pot of water to a boil and cook the pasta according to package directions.  While the pasta is cooking bring 1/2 cup of water to a boil in a pan.  Add in the onions and cook for 5 minutes.  Add more water if needed to keep the onions from sticking.  Add in the garlic, sun dried tomatoes, balsamic vinegar and beans.  Cook it for a couple more minutes.  When the pasta is finished cooking drain it and return it to the pot.  Add in the onion mixture, the spinach, the basil, olive oil and salt and pepper.

 

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