Potato Kale soup!

There's really no need to go into a long introduction on this one - it speaks for itself! What is better than kale & potatoes on a cool Fall or Winter evening?! It is perfection in a bowl!! This soup was inspired by Kim Barnouin's recipe for Kale & White Bean Soup but with a few tweaks! This is a delicious one-pot wonder meal! Serve with rustic, crusty bread or garlic toast.

Ingredients

1 - 2 tbsp sunflower, safflower or canola oil

1 small to medium onion (preferably yellow), chopped

1 - 2 cloves of garlic, minced

4 - 5 medium to large carrots, chopped

1 - 2 stalks of celery, chopped

2 cups Yukon Gold potatoes, chopped

1/2 of a 6 oz can tomato paste

7 cups boiling hot water mixed with 2 generous tsp Better Than Bouillon Vegetarian

2 tbsp barley miso

1 tsp cumin

pinch garam masala

2 1/2 - 3 cups kale, chopped, spine removed

1 can white beans, drained & rinsed

generous pinch thyme

generous pinch basil

Heat oil in a large soup pot over medium heat. Add in the onion & saute until translucent. Add garlic & heat 30 seconds. Now add those yummy carrots, crunchy celery, buttery potatoes & tomato paste then stir to combine & coat the veggies with the paste. Add cumin & garam masala & stir to combine once again. Pour in the broth & bring to a boil. Once boiling, lower the heat to a simmer & stir in miso. Simmer for 20 to 30 minutes until the veggies are tender but still have a little bite. Add kale, beans, thyme & basil & simmer for another 20 to 30 minutes. Turn off heat & sprinkle generously with salt & pepper then ladle into bowls & dig in! This was a HUGE hit in our house - with the hubby, kids AND the almost 1 year old! 

Pumkin Love

The time has come. 

Ahhh yes. The joy & excitement is overwhelming! 

PUMPKIN BREAD!!!

My husband & kids get so excited when October rolls around & I make loaf after loaf of my perfectly delectable pumpkin bread! It seems like I cannot make enough to keep up with their demanding stomachs! & this year, we would like to share this recipe with you & your grateful tummies!!

BEST PUMPKIN BREAD EVER!!

ingredients

-2 cups all-purpose flour

-1 1/2 cups whole wheat pastry flour

-1 heaping tbsp cinnamon

-1 heaping tsp allspice 

-1 tsp sea salt

-2 tsp baking soda

-1/2 tsp baking powder

-egg replacer for 4 eggs

-1/2 heaping cup Earth Balance at room temp

-2 cups Sucanat (or other vegan sugar)

-1 heaping cups applesauce

-1 can of canned pumpkin  (not pumpkin pie)

-1 1/2 tsp vanilla

-1/2 cup apple juice

1. Preheat oven to 375. 

2. Combine flours, cinnamon, allspice, salt, baking soda & powder in bowl. 

3. In a larger bowl, using a hand mixer, cream together the Earth Balance & Sucanat. Add in the egg replacer, applesauce, pumpkin & vanilla & combine well.

4. Add flour mixture into the wet ingredients & combine well. Throw in the apple juice & combine well yet again! 

5. You are going to have enough for 2 loaves - if you are blessed enough to have 2 ovens like me, you can bake both at the same time! Or pour 1/2 the batter in a loaf pan (filling up about 2/3 of the way) & bake for 35-40 minutes while putting the other 1/2 of the batter in the fridge then baking after the first loaf is done. When loaf is done, a fork will come out clean from the center. Now, eat & DIE HAPPY!

Something to kick up that boring salad?

Today I am posting a few of my favorite, most simple recipes. The first being my Kickin' Ranch & the second being my son's favorite snack, Bragg Tamari Almonds, then lastly, my beer-battered onion rings. These are, in no way, gourmet or low-fat, but they are, in fact, quite spectacular tasting! & that's what really counts, right? :) These are both simple to make & require very little ingredients. & all are perfect in a salad!

KICKIN' RANCH

This is a great staple dressing. I know a lot of non-vegans who have this dressing at my house all the time & cannot get over the fact it has no disgusting dairy in it! It's great for salads, for dipping veggies, over a baked potato, etc. It may not be low in fat but it's high deliciousness. Now, it may seem like the amounts for the spices are a bit large but, trust me, it needs it or it's bland. The Vegenaise & soy milk combo seem to underwhelm the spices, so taste as you go to make sure there is enough flavor for you. 

- 1 cup Vegenaise

- 1/2 - 3/4 cup soy milk

 (this will vary depending on how thick or thin you like your dressing. I highly recommend using soy milk for it's thicker consistency as opposed to other nut milks. Also, try finding a soy milk with no added sugar or sweeteners. I used Soy Dream in this last batch & it works fine but I prefer, for this recipe, WestSoy's Organic Unsweetened Soy Milk)

-1 to 2 tsp garlic powder

- 1 to 2 tsp onion powder

- 1 tsp cayenne pepper 

(this can always be omitted or you can add more depending on how spicy or non-spicy you want it)

- 1 tsp sea salt

- 1 tsp finely ground black pepper

Place all ingredients in a medium sized bowl & whisk until smooth. I recommend starting with the smallest amount of the spices then tasting the dressing & adding more if necessary. This recipe can easily be doubled, tripled or split in half. Devour & enjoy!

Just enough for the week :)

BRAGG-TAMARI ALMONDS

This is a delicious, no fuss recipe that is healthy and delicious. These are a perfect snack in the car, for the kids at school, in your own trail mix or in an Asian-inspired salad. These will last you awhile in the fridge.

- 2 cups raw almonds

- 1/4 - 1/2 cup Bragg Liquid Aminos

-1/4 cup low sodium Tamari

- garlic powder

Preheat oven to 170. Place almonds, Bragg aminos & Tamari in a large bowl & coat almonds completely. Let sit for a few minutes, mix around again & let sit a few more minutes. Spread the almonds on a large baking sheet & sprinkle them with the garlic powder. Let them roast for 20 - 30 minutes, stirring them around every 5 to 10 minutes for even cooking. Once they smell fragrant, remove, let cool & eat, eat, eat!! Save in the fridge for freshness. 

  

In the mixing bowl!

Done & ready to eat!! Yum!





BEER BATTERED ONION RINGS
serves 4 to 6

that's the bowl Lily made!!

Dip in that Kickin' Ranch!! or throw on top of your favorite salad! or use in your vegan green bean casserole! Or throw them into my Benihana Style Onion Soup! No matter which way you eat 'em, you end up with a song in your heart & a smile on your face!

-2 cups flour
-1 cup beer
(Corona Lite works perfectly!)
- 1 tbsp sea salt
-1/4 - 1/2 tbsp cayenne pepper
-1/4 - 1/2 tbsp finely ground black pepper
- 1/2 tbsp garlic powder
- scant tbsp your favorite hot sauce
(I ADORE Pepper Plant!)
- 2 to 4 thinly sliced yellow onions
- Coconut oil

1. Combine 1 cup flour, 1 cup beer, salt, peppers, garlic powder & hot sauce in a large bowl.
2. Place the additional cup of flour in a separate pie dish.
3. Heat a very large amount of coconut oil in a deep skillet until melted & hot over medium-high heat.
4. Taking a few slices of onion at a time, dredge in the beer batter to coat, then into the dry flour to coat again. Now toss 'em into the hot oil. They will take 2 - 5 minutes per side (keep a close eye on them - cooking time will vary based on size) until a lovely golden brown.



5. Have a few sheets of paper towels lined up on the counter to put the onion rings there when they are done frying. Then sprinkle with a little salt. Serve hot! Or put on top of your salads!

Football has officially begun!

Just another amazing bounty from our local farmer's market. Best loot ever!

Hello out there in Internet-world! As you may have realized, I take the title role of "Biggest Slacker" EVER! But I am back! (& better than ever!) I'm going to attempt to play catch-up this week - I have tons of pics & awesome recipes that I think are worth sharing & even better to eat! & I'm coming back at cha with 2 bomb-ass recipes I consider "Football Party Worthy". The dip is an especially big hit around here this time of year & the chili is also well-received by vegans & non-vegans alike! Hope you enjoy!

GREEN'S ARTICHOKE-JALAPENO DIP
serves 6 - 10 (or sometimes 2 when my hubby & I are pigging out!! Bad, I know but SOOO good!)

The real point of this dip is pure spicy indulgence. The spicier the better. & those big football-lovin' meat heads that have taken over your living room for the next few months are gonna go nuts over this dip

- 10 of the best jalapenos you can get your hands on, minced very small & keep the seeds from at least half of the peppers (any other super spicy pepper will work as well just scale down the amount you out in depending on their hotness factor!)

- 4 cans artichoke hearts in water, drained & rinsed

- 2 heaping tbsp minced garlic

- 1 1/2 - 2 generous cups Vegenaise 

- 1 1/2 - 2 cups Parma! or any vegan Parmesan

- 1 tbsp cayenne pepper

- 1 tbsp onion powder

- 1 - 3 tsp sea salt

- 1 - 3 tsp finely ground black pepper

- Big bag of chips for dipping (I like to serve this dip with Garden of Eatin's Red Hot Blues - blue corn chips slathered in cayenne pepper - this dish is certainly not for wimps!) along with your favorite crudites

1. Preheat the oven to 350. 

2. Spread out the artichoke hearts on a large cutting board & start chopping. Now totally obliterate these, you want to leave some nice big chunks - that's the BEST when you're dipping! Transfer these precious gems to a large mixing bowl. 

3. Add jalapenos & garlic. Stir gently to combine.

4. Add the Vegenaise & Parma. Fold in the artichoke heart mixture until well- combined. 

5. Lastly, add all those delicious spices & again, combine well. Transfer to a large baking dish.

6.  Let cook for 25 - 30 minutes. Sprinkle with extra cayenne if desired & serve HOT! 

This went so fast last time, I wasn't even able to get a picture of it coming out of the oven!

My gorgeous man filling up on dip!

DA BOMB! CHILI

serves 8 - 10

The great thing about this dish is the little time it really takes to make it since it cooks in the slow-cooker! Soak the beans the night before & pop all the ingredients into the slow-cooker in the morning & presto! Dinner! It could not be easier! Great with some homemade vegan cornbread!

- 1/2 cup dried black beans

- 1/2 cup dried cannellini beans

- 1/2 cup dried kidney beans

- 1/2 cup pinto beans

- 1 STRIP KOMBU

- 1/2 cup dried lentils

- 1 cup TVP

- 2 cups fresh (or frozen) corn kernels

- 1 cup chopped potatoes

- 1 cup chopped carrots

- 1 - 2 tbsp canola oil

- 1 large onion, chopped

- 1 heaping tbsp minced garlic

- 1 tsp cumin

                                                                               - 1 tsp oregano

                                                                               - 1 tsp paprika

                                                                               - 1 tsp cayenne, optional

                                                                               - 1 small can tomato paste

                                                                               - 7 cups very hot water

                                                                               - 1 vegan bouillon cube

                                                                               - sea salt & pepper to taste

                                                                               - Fixin's: onion, avocado, cilantro, vegan cheese,                 

                                                                                              vegan sour cream, salsa, etc

1. Pick over all your beans (except the lentils), discarding any undesirable or shriveled beans. Rinse & drain beans. Place all beans (except lentils) in a stainless steel bowl (preferable) & soak with a large strip of kombu overnight. 

2. In the morning, take out your slow cooker & turn it on low just to heat it up. 

3. Place a skillet over medium heat & warm for a minute or two then add in your oil & heat through, 30 seconds. Add in that gorgeous onion & saute until soft, around 7 minutes. Add in all the spices except the salt & pepper, stir to combine & cook for an additional minute or two. 

4. Add the onions & spices to the slow cooker. Drain your beans, discarding the kombu, & add them, along with lentils, TVP, tomato paste & bouillon. Add the extremely hot water & stir well until everything is well-combined. 

5. Cook in the slow cooker on high for 3 hours, stirring occasionally every hour or two & checking water level. Then on low for 2 - 3 hours. The last 1 1/2, add in the chopped veggies & stir until incorporated. The last 1/2 - 45 minutes, add in the corn & stir again. If needed, add small amounts of water, if it seems to be drying out. Once you reach the 5 hour mark, taste the chili to ensure the beans are tender enough. Add salt & pepper to taste & top with your favorite toppings! Lucas loves just dipping cornbread or chips in the chili. I love chopped raw onion & vegan sour cream on top of mine. Lily likes it like her dad. Kingston loves his with avocado & vegan cheese. & Miss Giorgia, well, she has not yet had this yumminess, but soon! Very soon!

delicious!

CHICA SAYS PLEASE GIVE ME SOME DIP & CHILI TOO!! 

Kraaazy Kingston!!

Kingston is not only the coolest kid I know, he is SO smart, so fun, so clever, so enjoyable to have around - He is amazing. & I am blessed to be his mama. Here's a few fun pics...

So this is the kool & krazy Kingston! He is THE MAN!

POSING FOR THE CAMERA

OKAAAAY MOM - I GET IT! YOU LOVE ME!

MMMMMM VEGAN CUPCAKES

SISSY KNOWS HOW TO MAKE ME LAUGH!

SO DOES GRANDPA!

YUP..YOU GUESSED IT. HE'S A BIT OF A THUMB SUCKER.

STILL NOT USED TO HOLDING A BABY :)

GOOD TIMES!

Lovely Lily

I thought it would be fun to "introduce" you to the kids! I'm starting with Lily, 9. She is such a beautiful, talented, smart, creative, FUN daughter & sister! 

Lily - lover of all living creatures! This ladybug would not leave her! It was amazing!

Causing trouble in Mama & Papa's room!

First day of 3rd grade. She's going into 4th grade in just a couple weeks!! She, being a little fashionista, picked her own wardrobe!

Lily loves wigs (& dressing up in general!)

Holding her baby sister, Giorgia, at just a few weeks old

Lily & Kingston, messing around

  Lily in Hawaii - she thought this guy was awesome :) She posed as a much cuter statue with him 

All dressed up - & yes, it's just another day at school. No occasion - just Lily being awesome!

This is one of my favorite pics of Lil - our Laker girl :) 

Bitch's Broccoli Soup (Again!) with Yummy-licious Yogurt biscuits

WHO LOVES BISCUITS?!

Hello there! Well, Rowan's back in Washington & we seem to be settling back into our routine. Which, of course, means, I will be more consistent with my blogging! 

Tonight I wanted to surprise my husband by making his favorite biscuits! Of course, he still isn't home & the kids & I finished dinner over an hour ago :( But this is still good news for you because these biscuits are RIDICULOUS! & by "ridiculous" I mean AWESOME! Everyone will love you if you make these, I swear - I tell you this from first-hand experience. 

I paired these with one of my old staples (& a favorite around here), Best Broccoli Soup! 

Just a couple things with the Broccoli Soup:

1. Depending on the amount of veggies you may or may not stuff into this soup - you're going to want to adjust the broth & soy milk accordingly. If you use a ton of veggies like me then maybe up the amount of liquid to 1/2 cup more each. That's what I did last night because I used a considerable amount of broccoli & potato. 

2. I computed the nutritional info for this soup! I always like knowing that stuff- I love numbers :)

PER 1 CUP SERVING (recipe makes 12 - 14 cups)

CAL 105 FAT 3 CRB 17 SUG 3 SOD (before adding salt at the end) 143 FIB 3 PRO 3 

So there you go! Not too shabby - of course, I had about 5 cups last night!!

YUMMY-LICIOUS YOGURT BISCUITS

makes 20 - 24 medium biscuits

These are much easier with a food processor.

(you can easily cut this in half but I find I like to make more because they get devoured quickly & we eat them for breakfast the next day with Earth Balance & jam, or drizzled with agave, or sprinkled with cinnamon sugar...you see where I'm going with this?)

4 cups unbleached white (or all-purpose) flour

2 tsp sea salt

2 tsp baking soda

2 tbsp baking powder

10 - 12 tbsp COLD Earth Balance 

(I know, don't freak out on me. But, trust me, MORE is better)

2 cups plain, unsweetened soy yogurt

1. Preheat your oven to 450.

2. Combine your dry ingredients in a food processor, pulsing to combine evenly.

3. Cut your butter into the flour mixture & pulse again until it is completely blended into the flour mixture.

4. Dump in that yummy yogurt-y goodness & blend in the food processor until it just becomes a ball of dough. Take out the dough onto a floured surface & knead it just for 1 minute. The dough will stick a bit to your hands.

5. Press the dough out, flattened to about 1 inch square or rectangle. Using a round drinking glass, punch out rounds & place on a baking sheet lined with parchment. Just parchment. You can continue to reshape the dough & punch out rounds until all the dough in used. You may have to do a couple batches in the oven. 

6. Bake for about 9 minutes - check them at 7 or 8 minutes though. You'll know they are done by their pretty pale golden color. Serve & devour IMMEDIATELY.

Little Giorgia's first taste of broccoli soup! She couldn't get enough! She kept trying to rip the spoon out of my hands - it was so cool!