Broccoli Cheese Soup and Still on the Veg Wagon!

Yay! I'm still on the veggie wagon and I feel fantastic! I've been drinking my green juice and getting my Pilates in this week, too. I found this yummy soup recipe in Zsu Dever's cookbook:

The recipe uses 2 Tbsp of her Savory Broth Mix for flavoring. This seasoning has nutritional yeast and about thirteen different herbs and spices. It's nice to have on hand in the pantry instead of dragging out every spice in the cupboard! 

This soup is so creamy, 'cheesy' and delicious. I would have liked my broccoli a little more cooked but it was still tasty. The leftover soup really thickened up in the fridge. It would be good spooned over some baked potatoes. 

~ Broccoli Cheese Soup ~ 

Taco Casserole

Day 2 of Vegan MoFo 2014

Since we're heading to Iowa in a couple of days I might not be too successful this year at posting every day! Too busy having fun; I'll have to play catch-up when we get home. 

Someone had shared this recipe on FB. Of course it wasn't vegan, so I decided to try and veganize it. 

I usually don't use veggie crumbles as they bother my stomach. But these Gardein Beefless Ground crumbles tasted like the real thing and didn't bother me! 

Lots of easy pantry staples to make this casserole.
Instead of the preservative laden packaged taco seasonings I used my homemade Taco Seasoning from Skinny Bitch Ultimate Everyday Cookbook. I also used the Vegan Cream of Mushroom Soup recipe from Cookin' Crunk instead of a can.

Making the beefless ground sauce mixture. (doesn't look too appetizing, yet) 

I used organic corn tortilla chips for the bottom layer. 

I garnished the Taco Casserole with some cilantro and chipotle habanero sauce and served it with a big green salad. 

Taco Casserole:

1 pkg. Gardein Beefless Ground
1 Tbsp. Taco Seasoning (or 1 1 1/4 oz. envelope)
1 1/4 C. homemade vegan mushroom soup (or 1 10 1/2 oz. can)
8 oz. vegan No-Beef Broth
1 14 oz. can Ro-Tel tomatoes
4-6 oz. shredded vegan cheddar (I used Daiya)
1 8 oz. bag tortilla chips
chopped cilantro for garnish

       Preheat oven to 375 degrees. Mix taco seasoning, soup, broth and tomatoes in medium saucepan. Bring to a simmer. Simmer for 5-10 minutes. Put beefless ground in large skillet, heat to medium-low. Add sauce mixture and simmer about 3 minutes. Pour chips into bottom of 9x13 pan (leave whole.) Pour beefless ground mixture over chips. Place cheddar shreds over top. Bake for 10 minutes or until cheese looks melted. Garnish with cilantro. This tastes great the next day!

Tater Tot Casserole

This is the first new cookbook I've bought this year! I'm so proud of myself but I couldn't hold out any longer. I love the recipes in here. Easy, recognizable ingredients and lots of photos. 

I knew the first recipe I had to try was the Tater Tot Casserole. I grew up on those little processed spuds! I did buy organic Cascadian Farms Spud Puppies for this; so they're a little healthier. There are a few steps to this recipe before you can put it all together and get it in the oven. First, I had to make my Savory Broth Mix which will be used in future dishes. 

The Savory Broth Mix has 1 cup nutritional yeast flakes and thirteen other spices and seasonings in it! You whirl it all up in the blender and it makes about a cup. 

The next step is preparing the soy curls. They simmer in the Savory Broth, drained and then are browned in a little oil. 

A sauce is made with onions, soymilk and a tablespoon of the Savory Broth Mix. Then it all gets mixed together with the soy curls and some peas and topped with the tater tots. This makes a big 9x13 pan so we have plenty of leftovers. 

Mmm! mmm! A yummy, meaty down-home casserole. The hubby loved it. 

Goodie Bags and Santa

I've been really busy in the kitchen; just not cooking food! Every year I like to make goodie bags for all of those people who take care of me and my dogs; my massage therapist, hair stylist, vet/groomer, etc. 

This morning I took my basset hound, JoJo, to have her "spa" day at the groomer's. She got to see Santa! The other three dogs are so jealous. Hehe! 

~ Spicy Salt-Free Seasoning ~

~ Italian Seasoning ~

~ Solstice Spice Incense ~

~ Healing Glow Mist ~

~ Friendship Tea ~

~ Winter's Night Bath Salts ~

~ Winter Healing Bath Salts ~

~ Happy Holidays! ~

Barley Vegetable Stew

Celebrating the start of autumn with a nice hearty stew. This recipe is from Vegan on the Cheap by Robin Robertson. It's so easy to throw everything in the slow cooker in the morning and then I get to smell it cooking all day! I'm glad I was home to watch it because it didn't take 8 hours to cook like the recipe stated. 

A great, big slow cooker full of stew. This filled up my 4 quart size Crock Pot. Lots of yummy veggies, barley and Great Northern beans.

This is definitely a thick, hearty, homey stew. I like my food a little spicier so I added some Tabasco Chipotle Pepper Sauce on top of mine. Perfect with some crusty Italian Herb garlic bread.

Time to make some more Italian Bread Herb Mix. This dried herb mix comes from Herb Mixtures & Spicy Blends. Last Christmas I quadrupled the recipe and packaged bottles up for gifts along with other herby items. 

A Favorite Lunch

I love this recipe from La Dolce Vegan for Seaweed Soup. I never would have tried it but I was doing a year-long challenge to cook through the cookbook. This is one of those that I have to eat on my own; my hubby would never eat seaweed AND tofu! The package of roasted seaweed has about ten sheets in it and the recipe only uses one so it was time to make this soup again as the package has been in my pantry awhile. (Still working on clearing it out.)

Ingredients for Seaweed Gomasio from La Dolce Vegan. 

I buy roasted sesame seeds so I can skip the step of browning the seeds. This is a great garnish for the Seaweed Soup.

I use an old sesame seed jar to hold my Seaweed Gomasio.

One of my favorite noodles. I really like buckwheat soba noodles but I was out of them. I order them from Eden Organic. The only soba noodles I can find in the stores have eggs in them.

Seaweed Soup 

I add cubed tofu to mine. It is garnished with a splash of lime juice, green onions and gomasio. This recipe makes 2 servings but I seem to eat it all!

Golden Veggie Bouillon Powder & White Bean Barley Soup

Another slow cooker day! 

From Vegan Slow Cooking for Two or Just For You by Kathy Hester

I'm still looking for recipes to use up all my assorted grains, etc. and this one calls for barley. The only ingredient I needed to buy was the mushrooms. I first made the bouillon powder which is a quick and easy way to substitute for vegan bouillon cubes. You use 2 Tbsp. of the seasoning mix for 1 cube.

Ingredients for the Golden Veggie Bouillon Powder. 

You just blend everything in the food processor and you're ready to go. I did notice a typo in the amount this yields: it makes 3/4 cup not 1/4 cup as is printed.

The soup recipe called for jalapeno powder, which I've never heard of, so I used my Cajun Spice blend instead. I also didn't add another 1/2 tsp. of thyme since the bouillon powder had plenty of thyme in it. The liquid smoke added after cooking really highlighted all the rich, hearty flavor of the beans, barley and mushrooms. 

White Bean Barley Soup with Faux Parmesan Garlic Bread

Baked Ziti~pg. 160

VegCookbookClub May recipes from Vegan on the Cheap by Robin Robertson:

This is one of those recipes you can make when you just don't feel like cooking. I even used bottled marinara sauce instead of making my own. The only pasta I had was some gluten-free that I wanted to try. The GF pastas that I've tried in the past always turn to mush; so I thought I would try a different brand. No luck; still mushy. Oh well, I'll just put up with a little intestinal discomfort to enjoy some good old wheat pasta from now on. 

I substituted my own "Italian Seasoning" for all of the herbs the recipe calls for. There are lots of great herb blends in the cookbook Herb Mixtures & Spicy Blends. I used about 3 tsp. of the seasoning blend.

The last 10 minutes I uncovered the casserole and added shredded Daiya mozzarella and sprinkled some Vegan Parmesan Cheese on top. 

Baked Ziti with steamed broccoli and Faux Parmesan garlic bread. I use the Faux Parmesan recipe from How It All Vegan. It makes great garlic bread! You can see the pasta is just a pile of mush but it still tasted good! 

Faux Parmesan Cheese~pg 160; Dijon Scalloped Potatoes~pg 95

VegCookbookClub April recipes from How It All Vegan! by Sarah Kramer & Tanya Barnard:

My favorite seasoning when I make garlic bread! 

The scalloped potatoes recipe makes a BIG pan. Love the flavors; creamy and a little spicy from the mustard. A great recipe to add to my "make again" list. 

I served the Dijon Scalloped Potatoes with Sesame Roasted Asparagus from La Dolce Vegan, Gardein Chick'n Scallopini and garlic bread with Faux Parmesan Cheese.

Spiced Southern Tofu Wrap

I was just browsing through my cookbooks looking for a particular seasoning blend recipe and found this recipe I had marked in Quantum Wellness by Kathy Freston. There are so many great vegan recipes I've made in the past that I want to make again. So many recipes, so little time. It was lunchtime and I was hungry and I knew I had everything to make this...and I love the flavors in it!

 

The recipe calls for 2 cups spinach but I thought I would try my new favorite green-arugula! She also includes a recipe for the "Steak" Seasoning. It's a great blend to have on hand when you want to add a little kick to something. You toss the sauteed tofu with some lemon zest and juice, capers and the greens.

 

 

I wrapped my mixture in some warmed up Food for Life's Sprouted Grain Tortillas. The arugula was a hit. It added to the lemony, peppery, spicy flavor of these wraps. We're watching the grandkids tonight so it will be frozen vegan chick'n nuggets, Amy's vegan mac & cheese and some mandarin oranges-their favorite! Can't think about cooking when I'm chasing after a one-year old and a two-year old. :)

 

'Poultry' Seasoning

Well, first I must say I'm glad I don't have to use this on poultry. It needs a better name. This recipe comes from Herb Mixtures & Spicy Blends. I cut the recipe in half and it still makes 2 1/4 cups; so I like to give small jars of it as gifts.

1 C. dried parsley
1/2 C. dried sage, crumbled
1/4 C. dried summer savory
1/4 C. dried rosemary
1/8 C. dried celery flakes
1/8 C. dried marjoram
1/2 tsp. ground black pepper
1/2 tsp. dried onion powder
         Combine herbs & seasonings thoroughly; and store in airtight container in a dark place away from heat.

Cajun Herb Mix

I love having this spicy blend on hand. I used some in my Red, Gold, Black and Green Chili. The recipe comes from the book, Herb Mixtures and Spicy Blends.

5 Tbsp. paprika
2 Tbsp. granulated garlic
2 Tbsp. dried onion flakes
1 1/2 tsp. dried oregano
1 1/2 tsp. dried basil
1 Tbsp. cayenne powder
1 1/2 tsp. ground white pepper

Mix all ingredients together. For a milder blend, decrease the amount of cayenne by 1/2.
Makes 2/3 cup.

Marianne's Goulash~pg 134

Vegan Culinary Institute La Dolce Vegan! Challenge:

Ingredients for seasoning mix. (page 305)

I know this wasn't one of our required recipes, but I love to play with herbs and spices!

That's a big pot of goulash!

I have made this before and made a few adjustments. Well, as you can see I didn't have enough elbow macaroni so it's a combo of shell and elbow. I only used 1 1/2 Tbsp. of the spice mix; my husband doesn't like things too spicy! I like to use stewed tomatoes-I snip them up with my kitchen scissors. The mixture  seemed too dry for me so I added 3/4 cup of water. This  reminds me of my grandma. She would always make a big pot of goulash whenever we stayed with her. It's warm, comforting and homey. I think we will be having leftovers tomorrow! Good thing we have a catch-up weekend so I can spread things out.