Sweet Potato/Heirloom Tomato Soup Recipeggie broth

 

Sweet Potato/Heirloom Tomato Soup

ingredients:

– 3-4 sweet potatoes – pealed and roughly cut

– 2 heirloom tomatoes – chopped (saved the juice)

– 5 – 6 cloves of garlic

– 1 yellow onion – chopped

– sunflower oil (olive oil is fine)

– veggie broth (made my own) – about two cups

– coconut milk

– salt and pepper

– favorite seasonings

directions:

heat oil in pot and add onions and garlic. let cook while you stir for about 5 minutes.

add the sweet potato and tomatoes…

plus seasonings …cook for awhile.. until all tender.. add veggie water (broth) as needed… at least two cups… throughout cooking time.

blend with a mixer…

and add coconut mile in the end..

enjoy!

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pinto bean recipe that is die for!

ingredients:

– bag of pinto beans
– one small onion chopped

seasonings:
– organic garlic
– sea salt
– organic mustard
– organic celery seed
– organic onion
– organic chili pepper
– black pepper

– boil large sauce pot full of water
– add beans, onions and seasonings.

boil lightly until desired texture.

Vegan Green Bean Casserole – EXCELLENT!!! 5 Stars!!! by fatfreevegan

 

made originally by www.Fatfreevegan.com

 

Green Beans 

2 quarts water

1 tablespoon table salt
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
 

Mushroom Sauce

10 ounces mushrooms (I used a combination of regular button mushrooms and Trumpet mushrooms)
5 cloves garlic, minced                                                                                                                                                                                                                                                                                                                                                                                                 1 tablespoon Nutritional Yeas
generous pinch cayenne pepper
Salt
Freshly ground pepper
2 tablespoons flour
3/4 cup vegetable broth (I used some of the brine from the cooked green beans)
1/2 tablespoon apple cider vinegar
3/4 cup soy creamer (or soy milk)
Topping
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine
pinch of salt
pinch of freshly ground black pepper
1 3-ounce can of French fried onions

Green Beans

Bring the water to boil in a large pot. While its heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Mushroom Sauce

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

Assemble:

Put the green beans into an oiled casserole dish and top with mushroom sauce and the onion mixture on top of it all evenly. Bake at 375 F for about 25 minutes.

 

please check out my favorite recipe blog: Fat Free Vegan

Vegetable and Tofu Breakfast Scramble Recipe

Vegetable and Tofu Breakfast Scramble

Vegan, Organic and Local

Ingredients:

– Tofu, crumbled

– Zucchini – bite sized

– Carrots – bite sized

– Baby Portabello mushrooms – Bite sized

– Broccoli – bite sized

– 3 cloves of garlic – roughly chopped

– cooking oil – olive oil

– tamarack seasoning (for yellow ‘egg’ color)

– salt and pepper to taste

– Vegetable Sourdough bread – Old Town Baking Co. www.oldtownbakingco.com

Directions:

Crumble tofu in a bowl and add tamarack, salt & pepper.  Heat oil on medium heat in a pan that can be covered. Once oil is hot flatted tofu lightly on the bottom of skillet.

Add mixed vegetables and garlic. just on top and cover. Cook like that for 15 minutes, then uncover mixed well and cover again until veggies are just right. Just a bit crispy.

Enjoy!

get all of our organic fruits, vegetables and bread from our local Farmers Market – Downtown Riverside on Saturdays 9-1 by the Mission Inn….

I recommend all organic eating and local buying and as less corporate buying as possible.

Thank you,

Krista

Blood of Nature

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We have been receiving our organic fruits and vegetables from CSA – Community Supported Agriculture (Inland Empire) on a weekly basis.  Not only have we gotten a beautiful arrangement of vegetables, greens and fruits, it’s different every week. We are supporting our local organic farmers and lighten our footprint on this earth while doing our part to help the community in the ways we feel best fits our lifestyle.

In these boxes, we have receive lots of greens, beets, wild spinach and broccoli rage. I have not yet figured out how to cook all these items, so we have decided to start juicing again. Every morning, I pull out a variety of fruits, vegetables and herbs, and juice them into a beautiful drink to start our day.

Today’s Juice was the BEST I have mad yet, Really, so good, it tasted like it was the blood of nature. Here are the ingredients:

  • 2 baby beetsbaby-beets
  • wild spinachwild-spinach
  • collard greens – a few leavescollard-greens
  • arugula greensarugula
  • broccoli Rabebroc-rabe
  • ginger – a little square piece, maybe a teaspoon (pealed)ginger
  • half of a cucumber with peal on if organic (peal the skin off if it’s not organic)pepsi_ice_cucumber_2
  • 3 Fuji applesi-apples-fuji
  • 3 small carrots, washed but not pealedcarrots

Unbelievable!!! Yummy!!!

Two Thumbs UP!!!

Hearty ‘Beef’ Casserole

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Ingredients:

  • 6 garlic cloves, minced
  • 1 1/2 cups chopped onions
  • 1 Tbsp. dried thyme
  • 3 bay leaves
  • 1/2 tsp. marjoram
  • 1 tsp. fresh rosemary
  • 3 Tbsp. olive oil
  • 1/2 cup red wine
  • 1 cup peeled and sliced carrots
  • 1 cup cubed red potatoes
  • 1 cup diced tomatoes
  • 3/4 cup cubed seitandsc012231
  • 2 Tbsp. molasses
  • 2 Tbs. Dijon mustard
  • 1 15-oz. can navy beans, (soaked over night, cooked and drained)dsc01227
  • Sea salt and pepper, to taste
  • 1 cup whole wheat bread crumbs mixed with 3 Tbsp. olive oil

Directions:

Preheat the oven to 350 degrees F.

In a large pot, saute the garlic, onions, thyme, bay leaves, marjoram, and rosemary in the olive oil for about 2 minutes. dsc01235Add the wine, cover, and simmer for 5 minutes.dsc01236 Add the carrots, potatoes, and tomatoes and simmer for 10 minutes. dsc01237Add the seitan, molasses, mustard, beans, salt and pepper. Heat through. dsc012421Transfer the mixture to 6 15-oz. oiled casserole dishes. Top with the bread crumbs, cover, and bake for about 45 minutes. dsc012451Makes 4 to 6 servings.

Spinach-Vegetable Stuffed Portobello Mushrooms with Home-made Italian Dressing Recipe

Portobello Mushrooms are the meatiest of the mushrooms and a favorite in my family. When stuffed with veggies, tofu, TVP, couscous, quinoa, they make an excellent nutritious dinner.

This recipe is quick, easy and so yummy!!!

Tip on cleaning your mushrooms:

As with most other mushrooms, portobello mushrooms should not be washed.  Simply tap them on the counter to loosen any growing medium. You can twist the stem to remove it but use caution as you could break the mushroom cap.  You may alternately use a small sharp knife and cut the stem even with the inside of the gills.

  1. Twist or cut off stems from mushrooms. Chop stems; set aside.
  2. Use a spoon or sharp knife to scrape out the gills from mushroom caps; compost gills.

Vegan Spinach-Vegetable Stuffed Portobello Mushrooms

Ingredients:

  • 4 large portobello mushrooms (about 1 lb.), cleaned
  • 1/2 cup Italian Dressing (I make my own- Recipe below)
  • 1/4 cup red pepper, chopped
  • 1 carrot, pealed and chopped
  • 1/4 cup onion, chopped
  • 3 cloves garlic, minced
  • 20 oz. fresh spinach
  • 1/4 cup grated vegan parmesan ‘cheese’

Home-Made Vegan Italian Dressing

  • 2 cloves garlic, minced
  • 1 tsp dried tarragon
  • 1 tsp dried marjoram
  • 1 tsp dry mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil
  • 2 tbsp red wine vinegar

Dressing Preparation:

Combine all the ingredients in a container with a tight lid. Shake the jar well and let stand for one hour at room temperature, then chill. Shake well before serving.

Meal Preparation:

Preheat oven to 375°F.

Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined baking pan.


Heat remaining dressing in sauce pan on medium-high heat. Add mushroom stems, red pepper carrots, onion and garlic; cook and stir 4-5 min.

Add spinach.

Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min.

Spoon evenly over mushroom caps; sprinkle with “cheese”.
Bake 18 to 20 min. or until mushrooms are tender. Meanwhile, Boil some corn in water.

And Serve…

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