Vegan Steel Cut Oats with Banana and Manuka Honey

 

So good!!!!

Manuka Honey can be found at Trader Joe's or other specialty grocers. It can also be ordered online from Amazon and eBay.

Adventures in Canning: Southwestern Black Bean Soup

 Southwestern Black Bean Soup

 

 

    I started canning about 5 years and I really enjoy it.  However lately we just haven't had the time with all our home projects and other hobbies. Well,  I just picked up a new pressure cooker after my last ones seal wore out and it was all the inspiration I needed to get back into it.  A year ago...we did have a pantry full of stocks, broths, soups, and canned beans but we have since used up all our storage.  This left me antsy as I love the look of a full pantry that is ready for anything!  My husband is in LOVE with the black bean soup (it's vegan) that they sell at Costco, he takes it to work almost everyday. I was determined to search out a recipe so I could can some for him.  So I began searching the internet, the recipes were all over the place with cook times and ingredients.  So I settled for a basic black bean soup recipe that I would tweak to make my own.  The basic black bean canning recipe can be found here:  http://www.food.com/recipe/home-canned-or-stove-top-black-bean-soup-365370 .  What is nice about it is that it includes both stove top directions and canning directions so there is no pressure to run out and get a pressure cooker if you don't already have one, since you can throw it right into a stockpot and go.

 

 

The first thing I did was sanitize the jars, then I let the beans soak in them for a day in 1 quart jars. 

Beans soaking in water over night

Next you rinse the beans and clean your jars again.    After your jars are prepared  you put the beans back into the jar.  Add all the ingredients as listed in the link I gave you.  Here are some modifications I did to put a southwestern spin on the soup:  Swapped red onion for white onion, swapped jalapenos for green chilis, added diced tomatoes and added corn.  You can really play with it and make it your own just be sure to add hot water to it after your ingredients and leave about 1 inch space at the top of the jar

 

Add your ingredients, fill with hot water, leave space at the top



I used 1 quart jars

 

 

 

 

After everything is in the jar, you've added the hot water, you've remembered to leave about 1 inch space you can seal them up and prepare your pressure cooker. 

Pressure cooker,  doesn't actually hold 4 like my old one :(
I realized that after the photo. I had to cook them 2 at a time in the center.

 

 

 

I cooked these on high on my stove top in the pressure cooker for 90 minutes.

That's it!! Your house will smell amazing!!!

 

Bon Appétit,

 

 

Recipe adapted from Food.com  Photos by Laura Spear





   

Halloweegan Peppers, Stuffed Mini Jack-O'-Lanterns

Stuffed Mini Jack-O'-Lanterns Halloweegan Peppers

You can stuff Acorn Squash or Peppers for this recipe. The filling can also be changed to whatever you want, spaghetti, pasta, noodles, rice, quinoa, I used orzo and followed the recipe below because it's what I had on hand. Kids love these fun little faces!! The husband even laughed when he took a left over one to work because his Tupperware lid is see through and you just say this scary face looking back at you from inside his lunch hehehe. This recipe also works year round, try different faces for different holidays. For example I plan to use red and green pepper to make "elf peppers" this Christmas :)

Stuffed with yummy orzo, recipe below I just substituted Orzo for Quinoa

My kids LOVED these jack o'lantern faces! 

Prepare the squashes:

• 2 gold acorn squashes
• olive oil
• salt
• black pepper

If you're going to bake them in a conventional oven, preheat it to 375ºF.

Slice off the bottom tip of the squashes to create a flat base. Cut off the tops and use a spoon to remove the seeds. Save the tops for later!

Use a pencil to draw the faces on the squashes, and use a small serrated knife to carve out the faces. Luckily, carving a small acorn squash is easier than carving a big pumpkin!

Brush a little olive oil all over the inside of the squashes and lightly sprinkle them with salt and black pepper. At this point you can choose to bake them in a conventional oven for an hour or until soft, or you can cook them in the microwave like I did. Place the squashes in a microwave safe bowl, add about 1/2 cup of water and microwave for 5 to 8 minutes or until soft.

In the meantime, make the quinoa stuffing:

• 1 tbsp olive oil
• 1/2 cup onion, chopped
• 1/2 cup mushrooms, chopped
• 1 garlic clove, minced
• 1 tbsp fresh parsley, minced
• 1/4 tsp salt
• black pepper to taste
• 1/2 cup uncooked quinoa
• 2 tablespoons nutritional yeast
• 1 cup vegetable broth

Heat the oil in a medium saucepan over medium heat. Add the onions and saute for about five minutes or until soft. Stir in the mushrooms and saute two more minutes. Stir in the garlic and saute for just about 30 seconds.

Add the parsley salt, black pepper, quinoa, and vegetable broth. Reduce heat to low and simmer for 15 to 18 minutes or until all the water is absorbed and the quinoa is soft and fluffy. If the quinoa is still crunchy you can add more broth and simmer it for a few more minutes. 

Spoon the quinoa stuffing into the acorn squashes and cover them with the reserved squash tops. Reheat the finished dish, if necessary, and serve. 

For Tiny Appetites: You can make those mini pumpkins instead of the bigger acorn squashes. You can stuff 6 to 8 mini pumpkins with this recipe, depending on their size.

Halloweegan Peppers:

 You can also stuff a carved orange bell pepper. Carve, stuff, and bake in a covered casserole dish at 350 degrees F. for 25 to 30 minutes.

Recipe from Vegan Wing it, Photos by Laura Spear 

Vegan Coconut Pumpkin Soup

Vegan Coconut Pumpkin Soup

The soup alone costs a total of $2.93 to prepare. 

Ingredients:

• 1 red onion, finely chopped
• 1 tablespoon vegetable oil
• 2 teaspoon vegetable bullion
• 2-3 cups pumpkin puree
• 1 cup coconut milk
• 1 tablespoon sugar
• 2 tsp nutmeg 

Directions:

1. Saute the vegetable oil and chopped onion on medium high until the onions are soft and translucent.
2. Add 2 cups water and vegetable bullion (or 2 cups vegetable broth).
3. Add the pumpkin puree and coconut milk, nutmeg and sugar, stir to combine. (I used a food processor to puree the pumpkin, but you could use canned if you wanted). Heat this mixture to a boil, then lower heat and simmer for 5 minutes.

We enjoyed this soup with a garnish of coconut milk, fresh cilantro, and sweet toasted pumpkin seeds. To make swirls use a spoon to drizzle coconut milk and then use a knife to connect the dots to form lines.

Recipe by Sarah Kaiser, photos by Laura Spear

Tomato Gnocchi with Lemon Basil Cream Sauce

Gnocchi

1 recipe for Vegan Gnocchi
or 1 package of store bought gnocchi

Tomato Sauce:

1 1/2 cups pasta sauce either homemade or store bought

1 tablespoon thyme

2 tablespoons olive oil

1 teaspoon sea salt

1 can diced tomatoes, drained

1 tablespoon parsley

Lemon Basil Cream Sauce:

1 cup cashews

2 tablespoons lemon juice (more if you prefer)

1 cup water

3 to 4 depending on size, fresh basil leaves. (more for garnish, optional)

Directions:

First cook your gnocchi according to package directions or your homemade directions, typical package directions are: Bring 4 quarts of water to a boil. Add gnocchi. It will start to float when it is done about 2 minutes. Use a  slotted spoon to remove gnocchi and drain. Do not over cook. Set aside.

Use the same pan (water drained) to make the tomato sauce. Add the pasta sauce, drained diced tomatoes, olive oil, thyme, and sea salt, stir until heated through.

While your sauce is heating up, prepare the cream sauce. Place 1 cup cashews in a high powered blender with 1 cup water, 2 tablespoons lemon juice (you can add more after you taste the sauce if you prefer) 3 fresh basil leaves (depending on size you may want to add another) and blend until a smooth cream sauce emerges.  Set aside.

Place the gnocchi in the tomato sauce and toss to coat. Using a slotted spoon scoop the gnocchi with sauce (draining anything runny) onto a plate. Top with lemon basil cream sauce by spooning it over the top, garnish with the parsley and fresh basil leaves (optional).

Bon Appétit,

Recipe and Photos by Laura Spear

Tofu Breakfast Scramble

 

1 (16 ounce) package extra firm tofu, drained and crumbled

1 slice vegan cheese

1 (7 ounce) can diced tomatoes, drained

1 tablespoon mustard

2 teaspoons soy sauce

can of diced green chili's or a few sliced jalapenos (optional)

splash of franks red hot (optional)

salt and pepper to taste

mix everything together, let sit covered in the refrigerator for 20 mins to let flavors mix. After 20 minutes, stir, and place in the microwave.  Microwave for 2 1/2 minute or until hot. 

Recipe adapted from PETA's Vegan College Cookbook

Bon Appétit,

Morning in Mexico Scramble

All the great tastes of Mexico in one bite: fun and spicy, like Cabo, 

and a little rough around the edges,

like Tijuana.

1 16 oz package firm tofu, drained and rinsed

3 cups tortilla chips, crumbled

2 teaspoons onion powder

Splash of hot sauce

2 cups fresh salsa

Mash the tofu and microwave it for 4 minutes. Add 2 cups of the tortilla chips and onion powder and stir to blend with the tofu. Cook for about another 2 minutes and stir. Add salsa hot sauce (I like it spicy) and microwave for another minute, until chips start to soften and salsa is heated through. Top with remaining tortilla chips and another splash of hot sauce.

Serves 3

Recipe adapted from PETA'S Vegan College Cookbook, Photos by Laura Spear

Bon Appétit,

Springtime Asparagus Soup

Have you heard that green is the new black?? 

Well, it's also the new soup!

2 teaspoons onion powder

2 tablespoons vegan margarine

10 ounces frozen or fresh asparagus spears

1 cup vegetable broth

1 teaspoon garlic powder

1 dash garlic salt

1 teaspoon black pepper

(additional black pepper and salt to taste)

1 cup plain soy milk

Mix the ingredients, except the soy milk, together in a bowl and cook in the microwave for 10 mins (I did mine in my pressure cooker for 10 mins) Let it cool (you want to let it cool completely or it will explode in your blender like mine did :) Pour the cooled soup into a blender, pureeing until smooth. Return the mixture to a bowl, stir in the soy milk and microwave until heated through (I returned it to the pressure cooker for about 5 mins)

Makes 2 servings

Recipe adapted from PETA's Vegan College Cookbook, Photos By Laura Spear

Bon Appétit,

Potato Bar

Looking for a super cheap, quick meal? Try having a potato bar, it's tons of fun and a great way to get rid of any leftovers you have in fridge and pantry. Let your imagination go wild because you can top a potato with almost anything! My kids absolutely loved making their own creations.

Broccoli and Cheez

Option 1: Chili, Cheez, and Jalapenos

Option 2: Broccoli and Cheez

Option 3: Butter, sour cream, chives, imitation bacon bits, pepper

Sour Cream, Chives, Bacon bits, Butter, pepper

Potatoes

Chili, cheez, and jalapenos. 

 

 

 

 

 

 

 

Ingredients:
Potatoes (enough to give everyone two)
Broccoli
Cheez sauce (recipe to follow)
Vegetarian Chili
sliced jalapenos
vegan sour cream
imitation bacon bits
vegan butter
pepper
chives

Directions:
 
Bake the potatoes at 350 for 60 minutes, until a fork is inserted and the potato is no longer hard.

"Cheez" Sauce Ingredients:
1 cup soy milk
1 cup nutritional yeast
2 tablespoons olive oil
2 tsp garlic powder
1/4 tsp garlic salt
1/2 tsp black pepper
Set your toppings out in individual bowls, heat up the ones that need to be hot (cheez, chili etc...)

let everyone pick which type of potato they would like and load the toppings on.

That's it!! Easy!! Under the photos I posted what toppings are on each potato so pick your favorites and give them a try.

Bon Appétit,