Red Lentil and Quinoa Slow-Cooker Chili

Heya! It's a been long time, sorry about that. I've been homeschooling my eight-year-old and it takes up a LOT of time. But I'm going to [try real hard to] get better about scheduling blogging time for myself so I can get back into the game. I also haven't been blogging much because I haven't really had the time to get into the kitchen and create new recipes. I've mostly just been cooking out of cookbooks and/or buying ready-made food, which is never as good as fresh, but sometimes your allergies are really awful and you're too tired to pan-fry some friggin' tofu or whatever. But the other day I had a little burst of energy and some ingredients on hand to make this chili from lentils and quinoa and, man it turned out great! So, I definitely wanted to share it with you. Give it a try - it's so easy, it makes a ton, and it's super healthy. Read on for details!

1 yellow onion, diced (save half to use as garnish, if you like)

4 cloves garlic, minced
1 red bell pepper, diced with seeds removed
1/2 cup quinoa, rinsed and drained but uncooked
1 cup split red lentils, uncooked
1 15-ounce can kidney beans, rinsed and drained
1 28-ounce can crushed plum tomatoes
1 package of vegetarian "meat" crumbles (optional, but adds nice texture)
2-4 cups vegetable stock, depending on the consistency you prefer
3 tablespoons tomato paste
.5 to 1 tsp salt, to taste
.5 teaspoon cumin
.5 teaspoon smoked paprika
1 bay leaf (optional but calms the farts, or so they say)
handful cilantro, chopped (optional, for garnish)
hot sauce (optional, for garnish)

• It really could not be simpler. Just toss all of the prepped ingredients into your slow cooker, cook on high for about 4 to 6 hours (or more, if needed). Give it a stir maybe once an hour or so, if you're home to do that. If not, don't sweat it.
• Ladle into serving bowls and top with onion, cilantro and hot sauce. I think some fresh avocado would be nice on this too, but I didn't have any. Boo.
• Enjoy!

Before I go, I want to share some photos with you of my most recent trip to our town's most popular (okay, only) vegan restaurant, Spiral Diner. It's been a while since I've visited, because it's kind of 'spensive, but it was every bit as good as it was when I started going there the first year they opened, which feels like about a million years ago. Check out this grub, y'all.

Nachos Supremo

Hot Potato Grilled Cheese Sandwich
It was basically a smushed baked potato with all the trimmings grilled into a sandwich, and it was amazing!!

S'ketti and Meatballs with Garlic Toast

I bought one of these super cute mugs too!
Is it just my imagination or is that tiny triangle a derivative of the TriForce?
(Only fellow nerds will know what I'm talking about.)

Yellow Yum-Yum Soup

This soup was born from a soul-stirring need to have soup, despite having only a few standard soup ingredients on hand. Like, I just NEEDED to eat some salty, hot, delicious soup. And I would stop at nothing to get it.

Even if it meant that I pulled a bunch of random stuff out of my pantry and threw it into a huge pot, salted and spiced it and then ate it up. Which is what I did. And you know what? It turned out really amazingly good! I got lucky this time. This ain't my first rodeo, and I know what tastes good, but sometimes my pantry raids turn out terribly. This soup, though, was delicious, and has now been dubbed "yellow yum-yum soup." My kid and my husband loved it!

YELLOW YUM-YUM SOUP
1 15-ounce can coconut milk
2 cans vegetable broth (using the coconut milk can)
1 head of green cabbage, thinly sliced into ribbons
1 15-ounce can white beans, any kind (I used great northern)
2 cubes yellow curry
1/2 teaspoon paprika
1/2 teaspoon dried basil (fresh Thai basil would be even better!)
Dash of turmeric
2 tablespoons lime juice, or more to taste
Salt and pepper, to taste
A couple of sprinkles of sesame oil, optional

• Put the coconut milk and broth into a medium to large-sized pot. Heat and stir until just boiling.
• Add all remaining ingredients. 
• Simmer over medium-low heat until cabbage is just starting to get soft. About half and hour.
• Adjust spices to taste. I like an obscene amount of lime juice. 
• Serve hot. 
• It's just that easy!

Easy Sausage and Three-Bean Soup

We're running a quite low on both money and groceries right now, so I took a trip to the salvage grocery store to stock up on vegan meat and cheese analogs at a price I can actually afford. And, boy oh boy, did I score some fun finds! In addition to vegan cheddar at 99 cents a pack, and the plant-based version of roasted ham slices at 50 cents a pack, I also snagged a two pound bag of guacamole (complete with tomatillos and cilantro) for 6 bucks! I ended up freezing four huge bags of the stuff. AND my favorite find of all was the Food For Lovers Vegan Queso at (get this!) 3-for-a-dollar. Wha??? I've always wanted to try this stuff, but like most vegan analogs it's too expensive for me to just buy one for experimentation purposes. But now that I know how good they are, I might actually blow the dough for a jar every now and then.

So, here's how I made the fabulously delicious impromptu soup you see in the photo. It's perfect for the Autumn weather we're having in Texas right now.

1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 package Tofurky Italian Sausages, thickly sliced and lightly browned
4 cups vegetable broth

Add the following spices to taste: onion powder, garlic powder, paprika, turmeric (just a pinch), chili powder, salt and pepper

• Lightly brown your sausage slices over medium-high heat in a non-stick pan with just a spritz of oil. Set aside.
• In a large pot, place your broth, beans, and spices. Bring to a boil, then reduce to a simmer just for 20 minutes or so, allowing your spices to mingle and cook into the beans. 
• Add your sausage and allow to simmer another 10 minutes. You can let this simmer for an hour or more, if you want to, to allow the flavors to deepen, but if you're in a hurry, go ahead and serve it up!
• Ladle your soup into a bowl and, if you've got it, top with vegan queso and guacamole. Your mouth will thank you!
• If you can't swing the queso and guac, I highly recommend the substitution of a fresh, hot baguette slathered in vegan butter.

"Plant-Powered 15" Black Bean Soup

The most popular post, of all time, on this blog is the one where I lauded Dreena Burton's fantastic chocolate chip cookies from her cookbook Vive le Vegan! It's the most pinned of all the recipes on this site, and it's the most searched for. And all I can say is... "Thank you, Dreena Burton, for bringing these fantastic cookies into our lives!"

Not only is Dreena a lovely health-conscious mom, and the perfect example of a glowing-from-within vegan, but she's also friendly and sweet. And she has graciously offered to allow me to reprint one of the recipes from her latest cookbook titled Plant-Powered 15.

Plant-Powered 15 is an ebook that features 15 gluten-free, oil-free, and totally-vegan recipes.

"These recipes were selected with a few criteria in mind. To give you recipes that will delight your taste buds, that are not too time consuming or difficult to make, and that are chocked with whole-foods goodness! Yes, these recipes feature whole-foods ingredients: whole grains, whole-grain flours, beans, nuts, seeds, vegetables, natural sweeteners, and no oil. They range from breakfast and baked goods to sauces, soups, burgers, and even a few sweet treats!" 
-- Dreena Burton, Plant-Powered 15

Dreena generously allowed me a peek at the cookbook, and let me tell you, it looks amazing!

Here is a list of the 15 mouth-watering recipes featured in the ebook:
Almond Zen Granola
Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars
Creamy House Dressing
Green Goddess Dressing
Orange-Miso Dressing
Wonder Spread 
Black Bean Soup with Sweet Potatoes 
Presto Pistachio Pasta
“SweetBalls” 
Umami Sun-Dried Tomato and Almond Burgers 
Sneaky Chickpea Burgers 
Mac-nificent! 
Coconut Pillows 
Sticky Almond Blondies 
Peanut Butter Munchy Squares 

Ever since I watched the The Engine 2 Kitchen Rescue, I've been toying around with all of my staple recipes, experimenting with removing as much added oil as possible while keeping a delectable flavor and texture. Thank you, Dreena, for giving me a leg up on going oil-free with this fabulous cookbook!

BLACK BEAN SOUP WITH SWEET POTATOES

"'This soup has an irresistible quality, the flavors are deep and earthy with some sweetness from the potatoes. Don't let the number of ingredients intimidate you - they build layers of flavor, but this soup is not at all difficult to make!'

• 1 - 2 tablespoons water
• 1 1/2 - 1 3/4 cups chopped onion (one large onion)
• 1 1/2 cups combination of chopped red and green peppers
• 1 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste (generous is good)
• 2 teaspoons cumin seeds
• 2 teaspoons dried oregano leaves
• 1/4 teaspoon allspice (rounded)
• 1/4 teaspoon (or less/more, to taste) red pepper flakes
• 4 medium - large cloves garlic, minced or grated
• 4 1/2 - 5 cups black beans (reserve 1 cup; this is three 14 or 15 ounce cans)
• 3 cups water
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 2 tablespoons freshly squeezed lime juice
• 1/2 - 1 teaspoon pure maple syrup
• 1 bay leaf
• 1 1/2 cups cubed (in small chunks, about 1/2") yellow sweet potato (or can substitute white potato)
• Chopped cilantro for serving
• Extra lime wedges for serving
• Chopped avocado tossed with lemon juice and dash of salt, for serving

In a large pot over medium-high heat, add water, onions, red and green peppers, salt and pepper, cumin seeds, oregano, allspice, and red pepper flakes. Let cook for 5-7 minutes until onions and peppers start to soften. Add garlic. Cover, reduce heat to medium, and let cook another few minutes to soften garlic - if sticking/burning, add another splash of water. After a few minutes of cooking, add 3 1/2 cups beans (reserving one cup of beans), water, tomato paste, vinegar, lime juice, and maple syrup (start with 1/2 tsp). Using an immersion blender, puree soup until fairly smooth. Increase heat to bring to boil, add bay leaf and diced sweet potatoes, then once at boil reduce and let simmer for 20-30 minutes. Add remaining cup of black beans and extra maple syrup if desired (taste test). Stir through, let simmer for another few minutes, then serve, topping with cilantro if desired and with lime wedges. Also delicious to top soup with some chopped seasoned avocado or a simple guacamole.  Serves 4-5 as main course.

Sweet Potato Tip: Sometimes I have leftover sweet potato home fries that have been seasoned with just sea salt. If so, I take a recipe and chopping shortcut and simply add these to my soup during the last 5-10 minutes of cooking, just to heat through.

Recipe from 'Plant-Powered 15' by Dreena Burton. For more recipes and information, visit www.plantpoweredkitchen.com. Photo credit: Nicole Axworthy."

WIN A COPY OF PLANT-POWERED 15!

Dreena has offered up a free copy of her new ebook to one lucky winner. Just visit the Rafflecopter widget below and enter to win. Good luck!

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Never Pay For Vegetable Broth Again!

A gallon jug of vegetable broth made from scraps previously destined for the compost bin.

I tell ya, if I'd ever had even a teeny clue how easy it is to make vegetable broth at home, I would never - NEVER - have paid a dime for the stuff at the grocery store. Plus, now that I see how simple it is, and how little it costs (just the price of water from my tap, and the gas I use on the stovetop), I know I've been getting royally ripped off all these years!

Seriously, never buy vegetable broth at the grocery store again. If you do, you might as well bend over and put a "welcome" sign on your butt, because the store is going to be "puttin' it to ya good," if you know what I mean... and I think you do...

First, you just start collecting your veggie scraps in a bowl in the freezer. I don't even keep a lid on mine. I just leave an open bowl in there and, every time I peel a carrot, or cut the tip off a green onion, or clip off cilantro and kale stems, I just chuck my scraps into the bowl in the freezer. When it starts looking kind of full,  I take it to the next level.

Dump the scraps into a large stock pot and cover with water. There are no exact measurements in this process, just make sure they are covered. Don't put in too much water, though, or your broth will be thin and flavorless.

Next, you bring it to a boil, give it a good stir just to make sure everything's mingling well, then cover and simmer on medium-low heat for at least an hour.

Allow the broth to cool completely before straining. Once it's cool enough to handle, use a fine mesh strainer like this one...



... to pour the broth through, catching the vegetables and dumping them to another bowl (destined for your compost bin) as they overfill the strainer.

You can store your broth in the fridge for several weeks. Or, better yet, freeze the broth in ice cube trays! You will never run out of the stuff, unless you stop eating or cooking with vegetables. And that would be a tragedy all on it's own...
Enjoy!

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Zucchini and Three Bean Soup

I hope everyone had a great MoFo! I know I did. I discovered lots of great new vegan blogs, made some friends, and even won some stuff! I'm an Irish girl, but I am ironically and very notoriously unlucky. October 2012, however, was my lucky month! I won a free pint of Nada Moo, a free tub of Earth Balance butter, and three (seriously, THREE!) new cookbooks. How awesome is that?! 

Here's the list of my new cookbooks, and the respective blog from whence they were won:

• World Vegan Feast from Robin Robertson's website. Robin writes a ton of great vegan cookbooks too, by the way! When I got an email from her telling me I won the book, I felt like I was being contacted by a bona fide vegan celebrity.
• Vegan Sandwiches Save the Day from Vegan Crunk. The adorable Bianca, who writes Vegan Crunk, just put out a cookbook called Cookin' Crunk - I can't wait to get my hands on it!
• The Ultimate Allergy-Free Snack Cookbook from Made Just Right. I also won a free tub of vegan butter from this rockin' website. Yawp!

Okay, okay. That's enough braggin'. Here's the recipe...

I have a jalapeno pepper plant growing in my front yard and, even though it's fruit is probably flavored by the car pollution streaming off the heavy traffic on the street in front of my house, I really love to stick jalapenos into anything that will complement them. And I want to use up the last of my peppers before winter comes! One can only eat so much pico de gallo...

1 tablespoon olive oil
1 yellow onion, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, crushed and minced
4 cups vegetable broth
1 tablespoon Homemade Taco Seasoning
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
2 15-ounce cans diced tomatoes, undrained
2 large zucchini squash, chopped
1 bunch fresh cilantro leaves, coarsely chopped
Salt and pepper, to taste

Optional Additions:
1 pound extra firm tofu, cubed and pan-fried
4 links Tofurkey Italian Sausage, sliced and pan-fried

• Pre-heat a large pot. Add oil and let the oil heat up. But not too much! You don't want it to start smoking. 
• Add onion, jalapeno, and garlic. Sautee for several minutes, until veggies are tender and your kitchen starts to smell amazing.
• Add broth, seasoning, beans, and zucchini. Bring soup to a boil, stirring occasionally.
• Reduce heat and add cilantro.
• Cover and allow to simmer on medium-low heat for a half hour to an hour, tasting occasionally to check for flavor. 
• Add more seasoning if you wish, but keep in mind that this makes a huge pot of soup, so a whole bunch of it is likely going to go in your fridge. And, as it sits, the seasoning and spices get more intense. It will be much more spicy on Day Two than it was on Day One. Just giving you fair warning!
• If you're going to add one of the optional ingredients, wait to do so until just before serving.
• Tastes great with a side of vegan-buttered baguette.
• Enjoy!

Southwestern Black Bean Soup

I have my usual Autumn head-and-chest cold. I'll get another one sometime in January or February. It happens every single year, like clockwork. If the world ever goes to hell, and we lose our calendars, we can always tell the general month by when I get sick. Just remember that.
Needless to say, I haven't posted in a while. It's also needless to say "needless to say" but I like to say it. And I'm sick. So there.
The past few days have been a whirlwind of Tofurkey pizza, Amy's No-Chicken Noodle Soup with a side of vegan-buttered baguette, and hummus with chips and a side of kalamata olives. All of my favorite vegan comfort foods. The only thing missing is tabbouleh, dolmas, and candy. I need some sweets, people! And I'm too sick, and way too snotty and phlemmy and gross, to go anywhere near the kitchen and bake.
Can someone please send me a bucket of GoMaxGo bars??? I will put up a picture of you in my kitchen and pay homage to it daily. No, seriously, I will. *nods emphatically*

Needless to say (ha!), I didn't actually make this soup recently. I made it several days ago, when I was just starting to feel the ache in my sinuses. And I took one crappy picture (see photo above for evidence of craptastisity), then called it a day. But now I sure wish I had another big bowl of this stuff. It's so yummy! Very hearty, a bit spicy, with a stick-to-your-ribs quality that would really perk me up right now.

Go forth and make. Think of me while you're cooking. Think of where, in your city, you can purchase GoMaxGo bars at a decent price. Think of poor, sick, snotty Jen and how much she would enjoy some sweets. Email Jen for her mailing address. Stamp and send. Don't forget to include your picture! A drawing will suffice. Really, anything that I can pay daily homage to will suffice.
Oh wait! I can sweeten the deal. (I really, REALLY need some candy, dammit!) Any vegan bloggers who send me a GoMaxGo bar (or two or three...) will have a special feature right here on Bankrupt Vegan about their blog. I might even make a recipe or two and post the photos. You got it? Candy bars equal blog-love.

Now, go make this soup. It's totally bad ass.

1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
3 garlic cloves, crushed and chopped
1 tablespoon extra virgin olive oil
2 tablespoons Homemade Taco Seasoning
4 cups vegetable broth
1 15 ounce can of black beans, drained and rinsed
1 15-ounce can of whole kernel corn, drained and rinsed
1 15-ounce can of diced tomatoes, undrained
1 tablespoon tomato paste
1 bay leaf
1 bunch fresh cilantro leaves, finely chopped
1 package Tofurkey Italian Sausage links, sliced and cooked (optional)
Salt and pepper, to taste
First, chop your vegetables and have them ready to go.

• Preheat a large pot or Dutch oven. Add oil and allow it to heat up for a minute or so. 
• Add vegetables and gently saute until they are cooked through. 
• Add taco seasoning and stir to coat vegetables. 
• Add broth, beans, corn, tomatoes, and tomato paste. Stir well. Add bay leaf and stir again. 
• Bring to a boil, then reduce heat and allow to simmer, stirring occasionally, for about half an hour.
• Add cilantro leaves and allow to simmer a few more minutes.
• If you're using the Italian Sausage, go ahead and slice it and cook it while you're soup is simmering. I just cook the slices in a little oil on a cast iron skillet until the edges are brown. Add it into the soup at the same time you add your cilantro.
• Add salt and pepper, to taste.
• Enjoy with a side of warmed and buttered corn tortillas.

Kale and Bean Soup

The perfect companion to a rainy day in autumn is this wonderfully rich and hearty kale soup. It's so healthy too - it just makes you feel all warm and cozy inside while you eat it. I like to dip a vegan-buttered slice of ciabatta baguette into mine (and by "a slice," naturally, I mean half a loaf of...)
It keeps great in the fridge too, so you can eat on it for several days. The kale starts to lose its rich color after a couple of re-heatings, but it still tastes great!

1 medium white onion, chopped

1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 bunch kale, stems removed and coarsely chopped
4 cups vegetable broth
1 28-ounce can diced tomatoes, undrained
1 15-ounce can great northern beans, rinsed and drained
1 cup water
1 bay leaf
1 teaspoon paprika
Salt and pepper, to taste
Any of your favorite Italian seasonings (I used basil, parsley, oregano, marjoram, and thyme), to taste

• In a large pot, saute onions, garlic in olive oil until tender. You can add a few splashes of water or vegetable broth as needed to prevent sticking.
• Add the broth, kale, tomatoes, water, seasonings, and bay leaf. Bring to a boil, stirring occasionally.
• Reduce heat, add beans, cover, and simmer, stirring occasionally, for about 45 minutes. 
• Discard bay leaf and serve.
• Enjoy!

Note: If you can swing it, the addition of sliced and browned Tofurky Italian Sausage throws the soup right over the top!

Thai Coconut Curry Soup

Coconut and red curry, with a splash of lime and sesame is the grandest mixture of flavors I have ever tasted. As a family, we eat this soup about once a week. No joke. It's easy to make, and it is beyond delicious. Try it! 

1 15-ounce can of coconut milk (I don't recommend using light)
2 cans' worth of water or vegetable broth
2 tablespoons red curry paste
1 tablespoon fresh grated ginger, or ginger paste
1 heaping cup fresh snow peas
1 cup string beans, cut in half
1 large carrot, diced
Small handful of Thai basil leaves, left whole
1/4 cup lime juice, or more to taste
1 tablespoon low-sodium soy sauce (gluten-free, if needed)
A few splashes of sesame oil
Pinch of chili powder
1 pound firm tofu, lightly pressed and cubed
1/2 teaspoon salt or Gomasio, or more to taste
1 red bell pepper, cut into strips (for garnish)
Freshly ground black pepper (for garnish)

• Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
• Add curry and ginger. Whisk until both are well-incorporated.
• Add carrots and spices (except basil leaves). Cover and simmer until carrots are almost soft, but take care not to overcook them. Nobody likes a mushy carrot.
• Add tofu. Cover and simmer a few more minutes.
• Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp. 
• Garnish with bell pepper strips and freshly ground black pepper. 
• Makes about six servings.
• Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu. It's amazing!

NUTRITIONAL INFO (per serving):

Calories: 168.2 / Total Fat: 14.7g (Saturated Fat: 8.4g, Polyunsaturated Fat: 2.9g, Monounsaturated Fat: 1.5g) / Cholesterol: 0mg / Sodium: 577.8mg / Potassium: 389.6mg / Total Carbohydrates: 105g (Dietary Fiber: 3.2g, Sugar: 2.4g) / Protein: 10.6g / Iron: 19.4%

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Creamy Split Pea Soup

I took this photo at dusk, so the soup looks yellowish-brown. But, trust me folks, it's green. Like, "exorcist green." And it's delicious!
If you like, you could mince some veggie bacon and saute it with the onions at the beginning to add more of an authentic flavor, but I prefer to throw a three-inch piece of kombu in my soup water instead of the sauteed veggie bacon. If you have access to kombu (it's not very expensive, but can be hard to find - check the Asian aisle) I highly recommend it for all of your beans. It makes beans mucho flavorful, and it cuts down on the farts. Win win!

1 white or yellow onion, finely diced
1/4 cup fresh oregano leaves, minced
1 tablespoon olive oil
8 cups water
1 16-ounce bag split peas
2 large carrots, peeled and finely diced
1 cup unsweetened soy milk, or whole milk
5 sun-dried tomato halves, finely diced or minced
A few shakes of sesame oil
1 tablespoon paprika
2 tablespoons low-sodium soy sauce (gluten-free, if preferred)
2 tablespoons lemon juice
Dash of chili powder
Pinch of cayenne
Salt and pepper, to taste
Sprinkle parmesan or nutritional yeast on top (optional)

• In a large pot, heat oil over medium heat. Add the onions and oregano. Saute gently until onions are soft and translucent.
• Add water, split peas, and all spices. Stir well and bring to a boil. Stir again, reduce heat to medium-low, cover and allow to simmer for half an hour, stirring occasionally.
• Add carrots, sun-dried tomatoes, and milk. Stir well, and allow to simmer another 15 or 20 minutes, until carrots, tomatoes, and peas are soft.
• Use an immersion hand-blender to whip the soup until it's nice and creamy. Do a taste test to see if you need to add any more spices or cook a little while longer.
• Serve with a generous sprinkle of parmesan or nutritional yeast on top.
• Makes about 8 servings.
• Enjoy!

NUTRITIONAL INFO
(per serving - calculated w/soy milk, no garnish)

Calories: 115.2 / Total Fat: 2.9g (Saturated Fat: 0.4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1.4g) / Cholesterol: 0.0mg / Sodium: 180.2mg / Potassium: 298.2mg / Total Carbohydrates: 16.8g (Dietary Fiber: 6.2g, Sugar: 3.4g) / Protein: 6.4g / Iron: 9.9%

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Spicy Rice and Vegetable Stew

 

Most financial experts would advise a gal on a tight budget (like yours truly) to plan a menu, and a consequential shopping list based on that menu. They'd tell me, "Stick to your menu. Do not buy more than that, and you'll be good to go." But I don't work that way. Really, the only gauge I shop with when I head to the grocery store is the stack of coupons in my hand matched by what's already on sale. I carefully peruse  grocery store websites, newspaper inserts, and coupon booklets to find what deals I can stack on top of each other for the best prices. I have turned it into my scientific specialty, and I very often end up saving more than I spend. And that, my friends, is how I stock my kitchen. With that being explained, this particular stew came about by what I found on sale at the market last Friday. I found a varietal bag of organic frozen mushrooms on clearance, organic spinach on its last legs at a great price (it was still gorgeous), and vegan Italian sausages on sale for half-price at Kroger. I already had an abundance of brown rice, and I had a coupon for organic tomato sauce. Sooo... voila! Meet my Spicy Rice and Vegetable Stew, an idea born from the standard tomato-based beef stew recipe and sweetened with an extra jolt of hot and spicy!

1 cup water (plus one can full, later)
1 medium white onion, diced small
3 cloves garlic, minced
10 large spinach leaves, chopped
1 cup mushrooms, sliced (I used a variety of frozen mushrooms)
1 cup broccoli florets (I used frozen)
1 large carrot, peeled and thinly sliced
1 15-ounce can tomato sauce
1 1/2 cups cooked long-grain brown rice
1 package of your favorite vegan "meat" (I used sliced Italian sausages)
1/4 teaspoon paprika
1/4 teaspoon chili powder
A few shakes of liquid smoke, if ya got it
Dash of cayenne
Salt and pepper, to taste

• In a large skillet, saute onions, carrots, and garlic in 1 cup of water over medium heat until soft.  Most of the water should be cooked off before you proceed.
• Add tomato sauce. Fill tomato sauce can with water, and add that too. Stir well.
• Add in your pre-cooked rice, and stir again. Cover and allow to simmer over medium-low heat for a few minutes, until everything is equally hot through and through, and well mixed. 
• Add your choice of "meat." I like to use vegan Italian sausages, but ground beef substitute works well too. I've never tried it with a chicken substitute, but I think that might work too! If you're using sausages, I suggest you slice and pre-cook them in a cast iron skillet until they are lightly brown and crispy on the sides, but this is not absolutely necessary if you're in a hurry.
• Add remaining veggies, starting with the spinach, then the mushrooms. Put the broccoli in last - try to keep it from getting overcooked and soggy. You might even want to save it until the very last step.
• Add remaining spices, to taste. Cover and simmer for 5 to 10 minutes. 
• Makes 8 servings. 
• Enjoy!

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Chunky Chickenless Noodle Soup

Well, guess what. We're all sick again. My daughter manages to bring home more germs from preschool than I ever thought existed in nature. It's just head colds all around, but it still stinks for us.
My absolute favorite thing to eat when I'm sick is Amy's Low Fat No-Chicken Noodle Soup, but at almost four bucks a can, I don't get to eat it unless I find it at the salvage store. And that happens very rarely. So, today, I thought I'd try out my own soup recipe. I just used what I had on hand, threw in a little knowledge about healing foods, and this is what I came up with - a warming, comfy bowl of soup, perfect for fighting off a head cold and curing the achies. Here's the recipe...

12 ounce package of your favorite noodles (I used rotini)
1 medium yellow onion, diced (onions have antiviral properties)
4 cloves of garlic, minced (antibiotic and antiviral properties)
2 large carrots, peeled and sliced
2 celery stalks, diced
2 tablespoons olive oil
4 cups vegetable stock or No-Chicken Broth
1 package of chicken-flavored seitan, cubed
1/8 cup (or more, to taste) nutritional yeast (adds all-important B12 vitamin)
1 tablespoon All-Purpose Seasoning (or any combo of your favorite seasonings)
Salt and pepper, to taste
Pinch of paprika
Dash cayenne (opens up those sinuses)
3 green onions, chopped (more antibacterial support)

• Cook the noodles as instructed on packaging.
• While noodles are cooking, saute all veggies (except green onions) with olive oil in a large pot until tender.
• Add broth to veggies and bring to a low simmer.
• Add spices, to taste. Feel free to add any additional savory spices you like.
• Add seitan and continue simmering, stirring occasionally, until warmed through. 
• Add noodles and stir.
• Add green onions and stir.
• Makes about 8 servings.
• Enjoy with crackers and hot tea!

NUTRITION FACTS (per serving):
Calories: 284.7 / Total Fat: 5.1g (Saturated Fat: 0.5g, Polyunsaturated Fat: 0.9g, Monounsaturated Fat: 2.7g) / Cholesterol: 0.0mg / Sodium: 779.2mg / Potassium: 143.6mg / Total Carbohydrates: 43.3g (Dietary Fiber: 4.1g, Sugars: 3.8g) / Protein: 16.8g

Vegan Soups and Hearty Stews for All Seasons

A Beautiful Bowl of Soup: The Best Vegetarian Recipes

Kristen Suzanne's EASY Raw Vegan Soups

Carrot and Roasted Red Pepper Soup

I love red bell peppers, but they generally run at a cost of about $2.99 each, which I cannot afford. Three bucks for one pepper?! Nuh-uh.
But I was shopping at Kroger a few days ago and found a pack of nine gorgeous bell peppers (six red and three yellow) for only $3.99. Yippee!
So, here's a great soup I threw together from an abundance of carrots (it's the cheapest organic vegetable I can buy locally, so I use it as a base in a lot of my cooking) and my beautiful, affordable bell peppers. Give it a try!

5 large carrots, grated or sliced thin
1 large onion, grated or finely diced
2 to 4 cloves garlic (to taste), minced
2 large red bell peppers
2 cups veggie broth or no-chicken broth
2 cups unsweetened soymilk
2 teaspoons lemon juice
3 tablespoons all-purpose seasoning (I used Simply Organic)
Salt and pepper, to taste
Pinch of cayenne (optional)
Dollop of vegan sour cream for garnish (optional)

•  In a large pot, combine carrots, onion, garlic, and broth. Heat to boiling, stirring occasionally, then reduce heat to medium-low. Cover and simmer until veggies are soft, about 15 or 20 minutes.
• While your base is simmering, roast the red peppers. If you have a gas range, I highly recommend roasting them directly over the open flame, using metal tongs to gently turn as needed. I place my peppers right on the stovetop, over a medium-high flame, and let them roast until the skin is almost completely blackened. If you don't have a gas range, you can roast them under the broiler. Take them out when skin is black. When they're nicely roasted and soft if you poke at 'em, place them in a bowl and cover for about 15 minutes. Then gently peel the blackened skin off, cut them in half and remove the stem and seeds. After that you can chop them up and add them to your pot.
• If you have a hand blender, I suggest you blend your base up right in the pot. If you don't, you can blend the soup in a regular blender, but you'll have to do it in batches. You can add a little of the milk to each batch if it's too thick to blend.
• Add remaining ingredients to pot (except sour cream) and stir until well-mixed. Then cover and simmer for 15 or 20 minutes, until spices have had time to nicely flavor the soup. Keep tasting, and add more of your favorite spices as desired.
• Top with a dollop of sour cream, and enjoy!
• x

Vegan Soups and Hearty Stews for All Seasons 

A Beautiful Bowl of Soup: The Best Vegetarian Recipes 

Kristen Suzanne's EASY Raw Vegan Soups 

Hearty Vegetable Stew

This is actually more of a fall/winter dish, but I happened to have some potatoes about to buy the farm, so I got busy makin' stew! This is a really hearty, filling bowl of stew. It's great if you throw some homemade dumplings in (which is usually how we eat it), but some toasted bread with butter throws it right over the top too. Use the toast to soak up the "gravy" left behind in your bowl. It's so yummy!

2 tablespoons olive oil
3 garlic cloves, minced (or more, to taste)
1 medium yellow onion, chopped
2 medium russet potatoes, peeled and chopped
3 carrots, peeled and thickly sliced
3 celery stalks, diced
4 cups no-chicken broth or vegetable broth, divided
1/4 cup + 1/8 cup organic all-purpose flour
3 tablespoons soy sauce
1 1/2 teaspoon dried thyme
1 teaspoon all-purpose seasoning
1 teaspoon paprika
Leaves from a sprig of fresh rosemary (optional)
Dash of cayenne pepper
Salt and pepper, to taste

• Heat oil in a large pot.
• Saute onion and garlic over medium heat until soft. 
• Add potatoes. Add water in 1/8 cup increments (up to 1 cup), if needed, to keep potatoes from sticking.
• While potatoes are softening, chop and add remaining vegetables.
• Add 3 cups of broth to pot and stir. 
• Add soy sauce and spices.
• In a separate bowl whisk together remaining 1 cup broth and flour. Add mixture to stew and stir.
• Cover pot. Allow to simmer over medium heat until all vegetables are soft. Generally only takes about fifteen minutes.
• Enjoy! 

Vegan Soups and Hearty Stews for All Seasons 

A Beautiful Bowl of Soup: The Best Vegetarian Recipes 

Kristen Suzanne's EASY Raw Vegan Soups

"Cheesy" Potato and Leek Soup

I had a couple of leeks about to buy the farm a few days ago, so I made up this soup completely on the fly and it turned out great! It's thick and creamy, with a "cheezy" and onion-y tasting base. My husband loved it. Give it a try!

1/8 cup olive oil
1 medium yellow onion, diced
2 leeks, white parts only (save the greens for stir fry), chopped
4 medium potatoes, peeled and cut into cubes
1/4 cup vegan beer (optional)
2/3 cup nutritional yeast
1 cup soy milk
3 cups water
2 tablespoons all-purpose seasoning (I used Simply Organic)
1 tablespoons fine sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Dash of rubbed sage powder
Pinch of cayenne pepper
4 green onions, chopped (for garnish)

• Heat olive oil in a large pot. 
• Saute yellow onion and leeks until soft.
• Add remaining ingredients (except green onions) and bring to a boil.
• Reduce heat, cover and simmer for half an hour.
• When potatoes are soft, use a hand-held blender to smooth into a creamy soup. 
• Pour into bowls and top each with one chopped green onion. Makes about 4 large bowls.
• Enjoy!

 Vegan Soups and Hearty Stews for All Seasons

A Beautiful Bowl of Soup: The Best Vegetarian Recipes

Kristen Suzanne's EASY Raw Vegan Soups