Category Archives: Soups

Spicy Vegetable Soup

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screenshot_20160922-103244

Spicy Vegetable Soup

  • Servings: 10
  • Difficulty: easy
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The following recipe is a fallback soup recipe for when I need to clear out the cupboards and the fridge. It may seem like a lot of ingredients but it's really not, and anything listed can be omitted or substituted. This just happens to be the one that works for me because I try to create recipes around the ingredients I always have onhand.... using up all the leftover bits.


Ingredients

  • 3 Tbsp coconut oil
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1/2 to 1 package Tofurkey, chorizo style (rarely use, so this may be omitted)
  • 1/2 large red, green & yellow bell pepper, diced
  • 1 – 1/2 container vegetable broth
  • 1 tsp Himalayan pink salt
  • 1 tsp black pepper
  • 1 small can lima or green beans, rinsed & drained
  • 1/2 can pinto beans, rinsed & drained
  • 1/2 can black beans, rinsed & drained
  • 1/2 can navy beans, rinsed & drained
  • 1/2 can kidney beans, rinsed & drained
  • 1 cup corn, fresh or frozen
  • 1/2 jar Whole Foods 365 pizza sauce
  • 1 cup medium salsa
  • 1 can diced fire roasted tomatoes with medium green chilies
  • 1 can diced tomatoes, plain
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1 Tbsp chili powder
  • 1 to 2 tsp maple syrup
  • 3 Tbsp Braggs amino acids
  • 1 pkg shredded vegan cheese, mozzerella and pepper jack

Directions

  1. Saute garlic, onions & peppers in coconut oil.
  2. Add Tofurkey and stir to blend.
  3. Add vegetable broth and salt and pepper.
  4. Add all the beans and the pizza sauce.
  5. Flavor with remaining spices to your own personal taste, and finish off by adding maple syrup.
  6. Ladle hot soup into your favorite bowl & top with shredded vegan cheese of your choice.

My Spicy Black Beans & Rice

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My High Protein Beans & Rice

My Spicy Black Beans & Rice

  • Servings: 4-6
  • Difficulty: easy
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Another rainy day! Lots of them, lately! And nothing conjures up the desire for a bowl of spicy black beans and rice, with a side of garlic bread and a bottle of Miller Lite, like a nasty, chilly, rainy day and the desire to watch old black-and-white movies. Maybe I'll move the fire pit inside, since the embeded one in the family room is on the fritz. Then again I have the coutertop fire pits for a back-up plan, and after a steaming hot bowl of this dish, a good book, an easy chair, and a chenille throw might be a better option anyway. Cozy naps are good too, right?


Spicy Black Bean & Tomato Sauce

  • 2 Tbsp coconut oil
  • 1/2 yellow pepper, diced
  • 1 small onion, diced
  • 3 large cloves garlic, minced
  • 2 tsp cumin seeds
  • 2 tsp black Nigella seeds
  • 1 cup vegetable broth
  • 1 splash fresh organic orange juice
  • 2 tsp maple syrup
  • 2 tsp chili powder
  • 2 tsp onion powder
  • 1/2 tsp Himalayan pink salt, fine ground
  • 1/4 tsp black pepper, fine ground
  • 1 inch fresh ginger, grated
  • 2 Tbsp My Plant-Based Protein Powder, or use any flour for thickening
  • 1 can regular diced tomatoes
  • 1 can diced tomatoes, with green chilies
  • 1 can black beans, rinsed and drained
  • 4 ounces vegan pepperjack cheese

    • White Rice, cooked as directed

    Optional – top plated dish with:

  • 1 handful fresh parsley
  • 1 handful fresh basil
  • 1 whole lime, divided slices

Directions

  1. Saute cumin, NIgella, and mustard seeds in coconut oil just until they start to pop open, then add peppers, onions and garlic and cook until tender.
  2. Stir in vegetable broth, orange juice and maple syrup and stir to blend.
  3. Add the spices and protein powder and blend well.
  4. Add the tomatoes and black beans and heat until hot.
  5. Add the vegan cheese and cook until cheese is melted.
  6. Serve over steaming hot rice.
  7. Top with additional cheese and fresh herbs, if desired.

    8.  

    Note: Add additional vegetable broth if you prefer soup instead.


Get in My Potbelly Soup

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2015-06-15 16.08.27

Get in My Potbelly Soup

  • Servings: 8-10
  • Difficulty: easy
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When you just have a ton of stuff leftover that you need to clear out so you can make room for fresher veggies... make soup!

Potbelly Soup

  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can black beans
  • 1 can green beans (cut into small sections)
  • 1 can corn
  • 1 each red, yellow and orange peppers, diced
  • 1 container vegetable broth
  • 6 cloves garlic, minced
  • 1 whole onion, diced
  • 4 tbsp. coconut oil
  • 2 jalapeno peppers, seeded and diced
  • 1 container cherry tomatoes, diced
  • 1 container mild or medium spice salsa
  • salt & pepper to taste
  • 1 to 2 tbsp. ground cumin
  • 1 to 2 tbsp. chili powder
  • 2 tbsp. maple syrup
  • 1/2 tsp. curry powder
  • 1/2 tsp. thyme (crush dried thyme to sprinkle around)
  • 1 cup white wine (I stole a cup from John’s stash 🙂 but don’t tell him)
  • 1/2 cup Annie’s BBQ sauce
  • 1/2 cup ketchup
  • 1 tsp. fresh grated nutmeg
  • Sriracha to taste (I use a lot cause I like it spicy)
  • 1 to 2 tbsp. tamari soy sauce
  • torn pieces of kale and spinach
  • shredded vegan cheese

Directions

  1. Use coconut oil to sauté garlic, onions and peppers.
  2. Add remaining ingredients, and spices to your desired taste.
  3. Simmer everything for about 10 minutes then reduce heat and let flavors blend.Tasting and adjusting to your own taste buds as you go.
  4. Tear up kale and spinach and add to pot during the last several minutes of cooking.
  5. Top with vegan cheese (cheddar, pepperjack or mozzarella is good)
  6. Add more Sriracha if needed for spice.