Tomato Basil Soup

This is one of my favorite soups ever.  I make a ton and keep in the fridge.... you can eat as a soup, toss it in some pasta... served over some rice.  It is easy to make and very versitle.

4 Roma Tomatoes
1 Large Can of Tonatoes
1 1/2 Cups Fresh Basil (this recipe does not work with dried basil)
1 Large Onion
4 Cloves of Garlic
1 Teaspoon Dry Oregano
1 Large Container of Veggie Stock (3 Cups)
Olive Oil
Salt and Pepper to Taste

Cut the ends off the tomatos and cut into 1/4's... Pour some olive oil over the top salt and pepper and put in a 400 degree oven for about 35-45 minutes. 

While the tomatoes are in the oven rough chop the onion and the garlic.... saute in pan on med-low until soft and begin to look carmalized...

Once the Tomatoes come out of the oven add to your large pan along with everything but the Basil.  Simmer for about 30 minutes.

This is what they should look like

Using a hand blender blend well, you can also use a regular blender... but if you do make sure soup is cool... it will explode if you try to blend hot.

Okay... most people add the basil and stop here.  I don't like tomato skin or seeds, so I run mine through a food mill...

Mine is a small one, (because I am waiting for Santa to bring me the big one I saw at Williams Sonoma... ;)

Add Basil and you are done.  This soup freezes well!

ENJOY!

Veggie Sushi Rolls

So this is not so Vegan.... but you can make it vegan by omitting the imitation crab.  I like that these are easy to make, especially when you have left over rice. I know how to make a pretty good sushi rice, but the whole idea here is to make it quick and easy.  I used brown rice with this recipe because that is what I had... You can use any variety of raw veggies.

2 Cups Cooked Rice, I used short grain brown rice
4 Full Sheets of Nori
1 Cup Imitation Crab, or not
3 Tablespoons Mayo, I used Vegan Mayo
1 Tablespoon Asian Hot Sauce, or Cock Sauce as some call it (hee hee)
Veggies, cut very thin, I used Carrots, Avocado, & Celery
Soy Sauce, Tamari, or Liquid Aminos to taste
Wasabi to taste

In the food processor mix the Imitation Crab with the hot sauce, and mayo.... set aside. Place the Nori Sheet Shiny side down... Spread the rice in a thin even layer on the whole sheet... spread a thin layer of the Imitation Crab mixture... place your veggies in the middle and roll tightly.  There are alot of tools that you can use to make this a tight roll, but this is supposed to be quick and easy.  Slice with a thin, sharp knife and serve with Soy Sauce, Tamari or Liquid Aminos and some Wasabi...  Enjoy!

Homemade Veggie Stock

I cook with stock almost daily. It is so much nicer than just adding water to your food! Good Vegetable (or chicken/beef) broth is sort of expensive, especially when you use it as much as I do. I container of stock cost about $ 4.00. You can make a whole pot full for about $5.00 to $ 6.00. It is very simple (and your house will smell AMAZING!!!) Just wash your veggies good.... you do not need to peel anything.... not even the onion!


HOMEMADE VEGETABLE STOCK (OR CHICKEN/BEEF)

1 8 Quart Stock Pot, filled with water about 3/4 of the way.
1 whole large onion, rough chopped
8 cloves of garlic cut in half
8 carrots
3 parsnips
4-5 stalks of celery
2 Bay leaves
8 whole peppercorns (or about 2 Teaspoons Cracked Pepper)
1 Tablespoon Herbs de Provence*** (if you don't have some.... get some, a must in the kitchen)
2 Tablespoons of Salt
1/4 cup of Liquid Aminos (Optional, but I love what it does to the stock!)

 

Bring everything to a boil and then reduce heat to med and simmer covered for about 2 hours... I let mine sit for 3 sometimes... the longer it cooks the richer and more intense the flavor of the stock will be.... you decide what you like. Once it is done, you cool it, and strain.  Place in freezer safe containers... Smart and Final sells deli containers with lids that work great for this purpose. You can also pour pre-measured amounts into freezer bags... you can freeze them flat then stack as needed once they are frozen. I usually freeze 3 cup containers and 1 cup.... that is usually the increments I cook with. This recipe made me 14.5 cups!!! This would have cost $ 19.29 cents if purchased!!!!

To make this a Chicken Stock you would do everything the same... except you would reduce the water by a bit and add a whole, rinsed Chicken.

To make this Beef Stock you would do everything the same.... except reduce the water by a bit and add a 2-3 pound piece of chuck, with bone works the best.

To make this a Chicken Stock you would do everything the same... except you would reduce the water by a bit and add a whole, rinsed Chicken.

To make this Beef Stock you would do everything the same.... except reduce the water by a bit and add a 2-3 pound piece of chuck, with bone works the best.

*** HERBS DE PROVENCE- (my favorite) is a dry herb combination used in French Cooking, hence… "de Provence"... it has Winter Savory, Thyme, Rosemary, Basil, Tarragon, and Lavender Flowers.

A must when you are roasting chicken or potatoes in the oven.... Try it! Henry's carries it for very cheap... if you really want to go all out Williams Sonoma carries one that comes in a super cute ceramic container... I have been asking Santa for years for the big one.... but I guess I have been bad :( 

Soyrisy Potato Pancakes

I have been making Potato Pancakes for years. Whenever I make mashed potatoes I always make extra just so I can make Potato Pancakes the next day. You will see me make several different types of Pancakes… I came up with these by just putting together ingredients I loved. This is a versatile recipe which can be made Vegan or not. I have provided both Vegan and Conventional for this recipe. This recipe makes a ton… you can either half the recipe or I will show you what to do with the leftover mixture below…


Soyrisy Potato Pancakes

3 Cups Rough Mashed Potatoes
2 Cups Spinach, Frozen and Chopped
¼ Link of Soyriso or ¼ Link of Pork or Beef Choriso if making conventional
½ Cup Bread Crumbs
2 Tablespoons Vegan Parmesan Cheese or 2 Tablespoons Regular Parmesan Cheese if making conventional
2 Teaspoons Cornstarch
1 Teaspoon Italian Seasoning
1 Teaspoon Garlic Salt
½ Teaspoon Granulated Garlic
½ Teaspoon Onion Powder
¼ Teaspoon Pepper
2 Tablespoons Vegan Sour Cream or 1 egg if making conventional
Vegetable Oil

Throw everything but the oil in the pool!!! Use your hands and mash together.

 Heat a Non-Stick skillet with a little oil … I use a Medium Cookie Scooper (so they are all the same size) But you can just eyeball it.

 I put the ball of Potato mixture in the hot pan and use my spatula to flatten.

This is the easiest and less messy way to make these. Check often and when it is golden brown and crispy flip over. Serve alone or with a dollop or Sour Cream, Vegan or not. So this recipe will make approx. 20-25 Pancakes... After you have made the amount you need... You can make and shape the left over mixture into patties.... arrange flat (and uncooked) in a Freezer bag or bags.  They freeze beautifully and you can have some ready to pan fry for next time.  When you are ready to use them just take them out of the bag and but on plate.... set out to defrost or in Mircowave.  Pan fry once defrosted.  Remember next time you have some left over mashed taters…. Get creative and make some potato pancakes.

"Do Not Disturb" Cinnamon Rice Pudding

I woke up this morning and it was raining and cold. I thought rice pudding would be so great right now!!! This is a Vegan recipe that I KNOW your non-vegan family and friends will love. I am also cutting down on sugar intake in the house in general so I have been experimenting with other types of Natural Sweeteners. This is a great recipe for you momma's who don't like to feed their kids white sugar. Now... when you make this make sure you have the time to sit with it so you will burn it. Bring the phones to you and hang a "Do Not Disturb" Sign on your bum!!!



1 Cup Arborio Rice (Risotto Rice)
2 Cups Soy Milk (plain or vanilla will do, I used vanilla)
1 1/2 Cups Water
1/4 cup Maple Syrup (Real Maple Syrup, not pancake syrup) OR 1/4 Cup of Sugar
1 Tablespoon Vegan Butter
1 Tablespoon Vanilla
1 Teaspoon Cinnamon


First measure and rinse your rice until water runs clear and set aside...


Next in a Medium size saucepan combine remaining ingredients and heat until just before boiling. 

Add the rice and keeping at a soft rolling boil stir in a figure 8 for about 30-35 minutes.... You cannot stop stirring, it should never boil over!!! You stir continuously for a couple reasons.... 1. Keeps the pudding from sticking, 2. Stirring the rice this way will bring out all the starch in the rice which is what will make this rice so rich and creamy.... seeing as we are not using and cream or eggs we need all the help we can get! Test the rice after about 20-25 minutes if it is soft and fully cooked you are done. Your result will be this rich, gooey, sweet rice pudding that you can have warm, or place in dessert cups (I like using Martini glasses) and chill in fridge. Oh.... and before I forget... if you are in a Chocolate kind of mood, you can add 1/2 cup of carob chips (or semi sweet chocolate chips) and make it a chocolate rice pudding.... I hope you like this as much as my kids and I do!

Makes approx 4-5 servings

Vegan "Beef" and Potato Burritos

1 Package of Gardein Beefless Tips, Chopped

4 Russet or Yukon Gold Potatoes, Chopped
1/2 Onion, Chopped
1/2 (8 oz) Can of Tomato Sauce
Oregano
Salt and Pepper
Olive Oil


Heat oil in Skillet; add potatoes, and onion... Cook until soft and a little golden in color, add the Beefless Tips, and Tomato Sauce.... and Salt & Pepper to taste.... and a pinch of Crushed Dry Oregano. Cook for about 10 minutes on Medium High... Wrap in a Tortilla with some rice and beans.... Salsa, Veggies.... or just by itself. Very Savory !!! Gardein makes my Favorite Faux Meat Products.... and super high in Protein... Check out below. Vons, Ralphs and I believe Albertsons carries Gardein.... they also make the best Faux Chicken Wings.
Makes About 6 Burritos (3 if I would have fed my husband)

Have you started on your January List yet?

Vegan French Toast

This is a Vegan Recipe.... I know... I know.... you guys are not vegan! But this recipe is great for MANY reasons.... I will point out some of my “Choice” reasons of why this is my Fav...



1. It’s Vegan!!!
2. Great for people with food allergies or intolerances.... (no eggs, no dairy in this recipe)
3. Packed with Protein!! Made with Garbanzo Flour which has 6 Grams of Protein per serving!
4. A wonderful food for you mommies introducing table food to babies.... nothing in it they can't have.
5. And.... my Favorite reason is that it taste good and is good for you!!!


So I had read, and tested a Vegan French Toast recipe out of a vegan cookbook.... I did not have my book, so I tried out my own version of the recipe (when I get my book back I will post the original recipe) You can decide which is better.... Her's or Mine.


Jeanette's Vegan French Toast


1 Cup Bob's Red Mill Garbanzo Bean Flour
1 1/2 Cups Soy Milk
2 Tablespoons Raw Sugar
1 Tablespoon Vanilla
1/2 Teaspoon Cinnamon
Pinch of Salt
Nice Bread
Earth Balance Vegan Butter
Maple Syrup/Pancake Syrup


Mix Flour, Soy Milk, Raw Sugar, Vanilla, Cinnamon and Salt. Whisk together. Begin soaking your slices of bread in mixture. Push batter into bread slices make sure they are nice and soaked. Add some Vegan Butter to the pan and coat well. Place Soaked slices of bread in hot pan and brown on both sides. Enjoy with some nice Maple Syrup.... This recipe makes 8 slices. If this is too much for you to eat at once, let the French Toast cool.... place in a freezer bag and freeze!!! Now you have homemade French Toast when you want it!!! I usually double the recipe and do this anyway for the kids. Enjoy! I hope you like it and let me know what you think!