10-Minute Vegan Black Bean Soup:

Today is a long  and rainy day. This black bean soup has made it much better. I am going out of town this weekend and have a lot going on, so I don't see myself posting much. But feel free to check out some old posts and leave some love for when I get back. I can't believe how many posts have piled up on here already! I feel as if I've written a book.

This soup serves 2 and easily doubles. The measurements for the seasonings are pretty on-point, but you may want to add a little more salt, use less cayenne, etc. Just taste it while cooking; it's the best part! You can also cook it for a little longer if you have the time. The flavors will soak in a little better, but it's delicious either way.

Ingredients:

1 can black beans (15 oz.)
1/2 cup onions, very thinly diced
1 clove garlic, minced
1/2 tsp. smoked paprika
1/4 to 1/2 tsp. cumin (to taste)
1/4 tsp. salt (or more, to taste)
Dash of garlic powder
Dash of cayenne pepper
2 tsp. olive oil
1/2 cup heirloom tomato, diced

Instructions:

1. Add the olive oil, onion, and garlic to a pot. Saute on medium heat until translucent, about 3 minutes.

2. Stir in the remaining ingredients and bring to a boil. Check and make sure the seasonings are right, adding more as necessary.

3. Reduce heat to low, and continue cooking for another 5 minutes. Top with the diced heirloom tomatoes, and serve.

Vegan Slow Cooker Potato and Chickpea Stew:

Need an easy, healthy, and comforting soup recipe? This crock pot potato stew recipe is just what you're looking for. The chickpeas compliment the potatoes and lend a savory flavor, while the fresh herbs and chives add just enough green to this dish.

Ingredients:

2 cups potatoes, diced into 1/4 inch sections

3/4 cup canned chickpeas, drained and rinsed

1 medium yellow onion, diced

4 cloves garlic, chopped

1 tbsp. fresh parsley, chopped

1/2 tbsp. olive oil

2 tsp. fresh chives, chopped

1/2 tsp. sea salt (or to taste)

Dash of paprika

Dash of dried thyme

3 cups water

Serves 5.

Total Cook Time: 2 hours and 45 minutes.

Instructions:

Add all ingredients to a crock pot. Stir, and cook on high heat for 2 hours, stirring occasionally. After 2 hours, mash the potatoes a little (but not all the way) with a potato masher. Reduce heat to low, and continue cooking for another 20 to 30 minutes, stirring when necessary.

Vegan Healthy Green Soup:

Ingredients:

3 stalks celery, chopped

1 cup fresh parsley, chopped

2 yellow onions, chopped

5 cloves garlic, chopped

1 cup water

1 cup plain unsweetened almond milk (I use Almond Breeze)

2 veggie bouillons

2 tbsp. olive oil

1/2 tsp. salt (or to taste)

Dash of cayenne pepper

Instructions:

1. Add the celery, onions, parsley, garlic, olive oil, and salt to a large pot. Heat on medium-high heat until a little charred and tender, about 7 minutes.

2. Transfer the veggies to a food processor. Add in about half of the water, and process until the mixture is smooth. 

3. Once the mixture is smooth, transfer it back to the large pot. Stir in the remaining water, almond milk, veggie bouillons, and cayenne. Bring the soup mixture to a boil, reduce heat to low, and simmer for another 20 to 25 minutes. Enjoy.

Vegan Detox Soup:

Now that the holidays are over, I'm thinking that most of you are feeling like me and need a little detox from all of the holiday binging, so here's an easy detox soup recipe for you. I like it because it's easy, and it still has a lot of flavor.

NOTE: This soup has not been proven to detox your body, but it will make you feel better! ☺

Ingredients:

4 1/2 cups water

2 cups yellow onions, sliced

1 1/2 cups celery, sliced

3/4 cup white cooking wine

1/4 cup scallions, sliced

4 cloves garlic, crushed

3/4 tsp. lemon juice

1/2 tsp. Coarse Kosher salt (or to taste)

Drop of olive oil (for a little extra flavor)

Dash of paprika

Teeny dash of cayenne

Green onions, sliced (for garnish)

Instructions:

1. Add the onions, celery, scallions, garlic, olive oil, and a pinch of salt to a large pot. Heat on medium heat for about 5 minutes. Stir in 1/2 cup of the water, the cayenne, and the paprika.

2. Continue cooking another 7 minutes or so, until the vegetables are pretty soft. Add in the remaining water, cooking wine, salt, and lemon juice. Bring the soup to a boil, reduce heat to low, and simmer for another 20 minutes or so. Garnish with the green onions and serve.

Hearty Vegan Chili:

Since I was snowed in yesterday, I decided that it was finally time for me to make some chili. This is  hearty and comforting, just as chili should be. It kept me warm on my long post-meal snowmobile ride too! Hope that you're all staying warm! I'm heading back to Florida next week, and hoping that it warms up there so that I can get a tan. I'm looking ghostly.

If you like  your chili spicy, feel free to add more cayenne and/or hot sauce. This chili can be done in 20 minutes, but the flavor develops more the longer you cook it.  

Ingredients:

1 28oz. can diced tomatoes

1 15.5 oz. can kidney beans, drained and rinsed

1/4 cup tomato paste

1 1/2 cups water

1 bell pepper, diced into 1/4 or 1/2 inch sections (I used yellow)

1 cup yellow onions, diced

1/3 cup fresh parsley, chopped

4 to 5 cloves garlic, minced or crushed

2 1/2 tbsp. chili powder (or to taste)

1/2 tsp. salt (or to taste)

Dash of paprika

Dash of cayenne (to taste)

Dash of oregano

Dash of thyme

Dash of black pepper

1 1/2 tbsp. olive oil, divided

1/2 tbsp. apple cider vinegar

Serves 6.

Total Cook Time: 1 hour. 

Instructions:

1. Add the garlic, bell pepper, onions, and 1 tbsp. of the olive oil to a large sauce pot. Sauté on medium heat until the onions are translucent, about 7 minutes.

2. Pour in the diced tomatoes, kidney beans, and water. Stir in the salt, chili powder, paprika, cayenne, oregano, thyme, and black pepper. Bring to a boil, and cook for 7 to 10 minutes.

3. Stir in the fresh parsley and remaining olive oil. Reduce heat to low and simmer for another 35 minutes, tasting and adding more seasonings (if desired) half-way through cooking.

Vegan Acorn Squash Soup with a Kick:

While I was making acorn squash soup today, I tasted a scoop and realized that it was a little bland. Needless to say, I did a quick ingredient inventory in my head, and realized that I had some hot sauce in the fridge. I have grown to love hot sauce more than ever since going vegan (a phenomenon that I've realized is pretty common among fellow vegans), so I figured adding it to this soup with a little bit of agave nectar and thyme would be perfect. I was right...this is perfect for lunch, or as a starter or side during dinner. Enjoy!

Ingredients:

1 acorn squash, cut in half with seeds removed (save the seeds for roasting!)

1/2 cup plain unsweetened almond milk

1/2 to 1 tbsp. vegan butter

2 tsp. olive oil + a little more

1 1/2 tsp. agave nectar or brown sugar

1 1/2 tsp. nutritional yeast

1/2 tsp. salt, divided

1/2 tsp. dried thyme

2 to 3 tsp. hot sauce, + a few drops for garnish

Fresh parsley, for garnish

Serves 4 (as a side or starter).

Total Cook Time: 1 hour 5 minutes.

Instructions:

1. Preheat your oven to 375 degrees. Add about a quarter inch of water to a 13 by 9 inch baking pan. Score each half of the acorn squash and brush with a little bit of olive oil. Add a few dashes of salt, the thyme, vegan margarine, and agave/brown sugar to each half.

2. Once the oven has preheated, roast the squash for about 55 minutes. While the squash is cooking, lay the seeds flat on a baking sheet, spray with oil, and a a dash of salt. Bake for 10 to 15 minutes. Let cool.

3. After the squash has cooled, scoop the insides out, and add it to your food processor. Add the almond milk, nutritional yeast, and hot sauce. Process the mixture until smooth. Serve with a sprig of parsley, roasted acorn squash seeds, and a swirl of hot sauce.

Vegan Crock Pot Tortilla Soup:

I know...I've been neglecting my blog a little for the past few days. I haven't been cooking all that much because I haven't been home during meal times, and I honestly haven't really felt like it. The past weekend was fun. I was able to relax a little, catch up with old friends, and make this delicious tortilla soup. (And Notre Dame won again. Woohoo). Anyways, more to tell later, and a few more recipes should be up tomorrow.

Ingredients:

1 (15oz.) can diced tomatoes + 1 can water

1 (15oz.) can corn, drained

1 (15oz.) can pinto beans, drained and rinsed

1 cup white mushrooms, sliced or diced

1/2 cup rice

1/2 cup fresh cilantro, chopped

1 clove garlic, minced

1 to 2 tbsp. hot sauce

1 to 2 tsp. yellow corn meal

1 tsp. chili powder

1/2 tsp. salt

Dash of cayenne pepper

Dash of paprika

Dash of black pepper

Toppings: 

Tortilla Chips

Vegan Cheese

Instructions:
Add all of the ingredients (minus the rice, vegan cheese, and tortillas) to your crock pot, stir, and turn to high. Cook for an hour, and then stir in the rice. Cook for an additional 2 hours or so. Top with grated vegan cheese (optional) and tortilla chips.

NOTE: Feel free to add Tofutti Sour Cream or avocados as toppings as well.

Other Soup Ingredients: You can also use bell peppers, onions, or black beans in this soup. (I didn't have any bell peppers and was feeling too lazy to cut the onions).

Tomato & Barley Soup:

Super Soup! This soup is very healthy and comforting. It will warm you up on those cold Mid-Fall and Early Winter days. I hear some of you are getting snow already! I'm loving these 60 degree days, though I'm already starting to miss wearing shorts and flip flops.

Sadly, today is the last day of Vegan MoFo. I'm still working on getting my 31 posts. Hopefully I'll have time to get the rest up tonight. (I've had a few set backs the past few days, and school is not helping).

On a related note, HAPPY HALLOWEEN! Unfortunately I won't be trick or treating or going out tonight, but I will be busy vegging out after I'm done with my school work/work work and such.

Ingredients:

1 can diced tomatoes + 2 cans water
1 1/2 cups kale, rinsed and ripped into small pieces
1/2 cup uncooked barley
1 yellow onion, diced
3 cloves garlic, minced
1 tsp. canola oil
1/2 tsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. Lawry's Seasoned Salt (optional)
Dash of paprika
Dash of black pepper

Instructions:

1. Add the diced onions, oil, and garlic to a large pot. Cook on medium to medium high heat until softened, about 10 minutes.

2. Stir in the tomatoes, 2 cans of water, red wine vinegar, salt, seasoned salt, paprika, and black pepper. Bring to a boil.

3. Once the soup is boiling, reduce heat to medium, and continue cooking for another 12 minutes.

4. After 12 minutes, stir in the barley and kale. Continue cooking on medium heat for another 12 to 15 minutes.