Friday, July 31, 2015

Vegan Creamy Fire-Roasted Tomato Basil Soup


Vegan Creamy Fire-Roasted Tomato Basil Soup

A grilled cheese and tomato soup is a childhood classic and the ultimate comfort food. We ate it at home when are parents made it for us, we were served it at school, it was a go to when we were sick, or even when we were lazy. But what if we could take that childhood classic and make it the best it could be, with a fiery-edge...oh and vegan! BONUS! This recipe takes the classic soup made rich, creamy, vegan and makes it vegan to boot. This recipe will have you running to go get your grilled cheese ready to go along with it. No better pair, yum! You can make this on a cold night, relaxing weekend, or a date night for two. Makes plenty of leftovers and is loaded with lots of veggies and flavor to fool any picky eater. Overall a perfect soup and waiting combo you can enjoy anytime. Top with more fresh basil, more vegan Parmesan and your all set for a blast from the past. Enjoy!

Vegan Creamy Fire-Roasted Tomato Basil Soup

Ingredients


-1/2 cup good olive oil
-1 large chopped organic red onion, chunked
-3 medium organic 
carrots, peeled and chunked
-1 organic fennel bulb, trimmed, cored, and medium-chunks
-4 organic garlic cloves, diced
-2 Tablespoons organic tomato paste 
-2 (28-ounce) can organic fire-roasted crushed tomatoes (Muir Glen Organic)
-4 cups vegan chicken or vegetable broth (better than bouillon)
-1 (heaping) cup fresh organic 
basil leaves
-1 (heaping) cup fresh organic parsley leaves 
-1 Tablespoon salt 
-1 teaspoon Freshly ground black pepper (if you like more pepper, add 1/2tsp more) 
-1/8 red pepper flakes 
-3 Tablespoons Nutritional Yeast (Red Star)
-3 Tablespoons vegan grated Parmesan (Go Veggie Brand)
-2 cups canned coconut milk (full fat, none sweetened) or your favorite vegan milk

Soup Directions

In a food processor, process all your chunked veggies and minced garlic until it is minced or moderately minced. (This soup will be pureed at the end, it doesn't have to be perfect) 

Processed Veggies (Size)
Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. 

All the Processed Veggies in Oil
Sauteed Veggies
Add both of the crushed tomatoes to the pot along with the vegan chicken stock, basil, 1 tablespoon salt, and 1 to 1 1/2 teaspoons black pepper.
Tomatoes, Stock, & Basil Added
Bring the soup to a boil and once it hits a boil lower the heat, allow to simmer covered, for 45 to 60 minutes. Stir the soup occassionally until done.

Simmering Soup 
Once the soup has simmered and the veggies have become tender, remove from the heat and either let slightly cool before pureeing in the blender (If you have a blender that can handle hot liquids, puree now). Puree the soup first by itself until it resembles a tomato soup consistency  Then add your coconut milk and Parmesan, blend until combined. Serve out of the blender in bread bowl, top with more basil and vegan Parmesan cheese.  
Pureed Soup with Coconut Milk

Thursday, July 16, 2015

Vegan "Tuna" Macaroni Salad


During those hot summer months we love to have those go to recipes to enjoy over and over. These recipes keep you light and happy, not weighed down and they can be enjoyed for lunch or dinner. This recipe shows you how to make a classic macaroni salad that we've seen at BBQs for years. Not only is it easy but it makes you wish this vegan summer never ends. With the hearty Mac & vegan tuna paired with sweet peas, the classic flavors blend perfectly. It takes your regular boring macaroni salad and turns it up a notch. We love macaroni salad and its always a favorite at any BBQ, but why not change it up a bit and bring this! Your family and friends are sure to love this new veganized version. Pair it along side your BBQ favs or enjoy it on its own for lunch. Enjoy!



Vegan "Tuna" Macaroni Salad

Ingredients

2 cups elbow macaroni (uncooked)
1 1/2 cups frozen peas, thawed (not cooked)
1 6oz cans Sophie's Kitchen vegan tuna (drained and crumbled up)
1 1/2 cup Vegan mayo (Just Mayo is my fav) 
1/2 teaspoon salt, or to taste 
1/4 pepper
1/8 
teaspoon garlic powder
1/4 
teaspoon onion powder
1 Tablespoon fresh parsley, minced 

*Optional Add in: 
2 cups Tofu, cubed (small) or any other of the mentioned add ins

When I was growing up with this salad, it was traditionally always mixed with hardboiled eggs. Now when I have come across some of my favorite summery Mac Salads, they always have those darn eggs in them. How do you match/sub those? There are options. My go to....Tofu! Yes! The texture in the salads matches up soooo well. I've made many a tofu-hater a lover instead. Now if you are still uneasy about tofu, leave it out. Other fantastic add ins, artichoke hearts or hearts of palm. They are yummy subs that may not look like eggs but have a nice texture. One more great add in is chickpeas, they work well and can take on an egg-like quality in many recipes. Now you don't have to add in any egg sub to this recipe, you can leave it out and it's still going to be great.  

Directions 

Start by preparing your macaroni, until desired texture according to box directions. When the noodles are cooked, drain and rinse under cold water to cool them down. Once the noodles are cooled to room temp, add them to a large bowl.  

Add the remaining ingredients, and stir until completely combined.  Cover with plastic wrap and chill in refrigerator for at least 2 hours before serving.  When ready to serve, give it a stir.  If it seems a little dry add 1/4 cup more of mayo, or as much as desired.  Taste and adjust for salt and pepper, depending on your preferences and this bad boy is ready to serve. Pair it along side your BBQ favs or enjoy it on its own for lunch. It's also even better at 1am ...just saying. Enjoy! 

-Amy 

Thursday, July 2, 2015

Check out The Comforting a Vegan for all your Vegan 4th of July BBQ & Picnic recipes!


Check out The Comforting a Vegan for all your Vegan 4th of July BBQ & Picnic recipes! 


Plenty of Homemade Vegan Burgers, Sides, & Desserts to make your whole family drool! 



#HappyFourthofJuly #JulyFourth #Vegan #Veganism #Vegans #BBQ #Food #Foods #Recipes #Cookouts #Familyfoods #Foodpic #homemade #Glutenfree #Plantstrong #Plantfood #YesItsVegan #WhatVegansEat #VeganNOMNOMNOM #foodie #Foodgasm #FoodPorn #photooftheday #dessert #share  #VeganBBQ #Veganstrong #vegandesserts #comfortfood #summer

Monday, June 15, 2015

Vegan Utica Style Greens


Vegan Utica Style Greens
Utica Greens is a regional treasure in upstate NY. Consisting of various pepper combinations escarole, cheese, and variations of Italian meats. A popular dish is best described as "a smoky blend of earth and heat". It should be noted that the dish differs little from traditional Greens & Beans but it's equally as addicting. This recipe shows you how to take the same traditional steps that go into making this regional favorite and transforming it into a vegan favorite everyone can enjoy. These greens are great served along side your favorite main dish or on its own along side some crusty bread. Enjoy! 

Vegan Utica Style Greens

Ingredients

-2 Tablespoons olive oil
-1 large head Organic Romaine Lettuce, chopped 
-1 (1lb) bag frozen Organic Collard Greens (not traditional, but I love the texture it keeps)
-3 cloves Garlic, minced
-2 Tablespoons Vegan Bacon, minced 
-2 long italian hot peppers, seeded & julienned (optional) 
-1 cup Vegan Chicken Broth (or vegetable broth)
-1/2 cup Vegan Butter Crackers, pulverized (your favorite brand)
-1/4 cup Vegan 'Go Veggie' Parmesan Cheese 
-Salt & Freshly Ground Black Pepper, to taste

Directions 

  1. To begin, clean and rinse your romaine. Once it's ready, dry and chop in large pieces.
  2. Prep your pan for the greens. Place olive oil in a saute pan and heat. Add chopped garlic and vegan bacon and cook for 2 minutes on a medium to medium-high heat. Do not burn garlic, you want it to be fragrant but not brown.
  3. *At this point if you are using peppers, Add seeded peppers and cook another minute or so. I like my greens without today, so make it your own and add what you like. 
  4. Next, Add the Collard Greens and Romaine to the pan with your broth. Stir to coat and cover with a lid to steam. Reduce your heat to low and let it cook for 10-15 minutes until it wilts down. 
  5. Once your greens have wilted down and have a nice cooked but not mushy texture, you are ready to add the rest of your ingredients. Gradually add the bread crumbs and vegan cheese, tossing gently until blended. Lastly, taste for final salt and pepper seasoning. Serve along side your favorite main dish or on its own, even better the next day and scrumptious cold out if he fridge...shhh. Enjoy!  




-Amy 

Friday, March 6, 2015

Organic Spicy Peanut Sauce


Do you ever get bored with your everyday foods? That same old, same old. Well I know I do and from time to time I like to switch it up and enjoy something different. I know that everyday breakfast, lunch, and dinner we enjoy over and over again is yummy but why limit your taste buds. Break away from that Ho-hum, you can make it in your sleep meal. This recipe shows you how to make a extremely easy and oh so turned up sauce. And not just any sauce, a spicy peanut sauce that will knock your socks off. With these few ingredients, you can make a sauce that can be used on any veggie, legume, or vegan meats. Works great as a marinade or a dipping sauce. I can honestly say (no judgement) that I ate some with a spoon...hey I said no judgement. Give it a try and let me know what you think, no judgement over here, grab a spoon and give it a try. Enjoy!  

Organic Spicy Peanut Sauce
Ingredients

1/2 cup creamy organic peanut butter
1/4 cup hot water
2 Tablespoons organic miso paste
2 Tablespoons organic brown sugar
1 Tablespoon Sriracha
1 Tablespoon organic soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon freshly squeezed organic lemon juice
1 teaspoon organic garlic, minced
1/8 teaspoon dried red pepper flakes (Optional, if you prefer it less spicy) 
2 organic scallions, dinced
Salt & Freshly Ground Black Pepper, to taste
Directions
This is the easiest recipe EVER, you ready? ...put everything in a blender or food processor and blend until smooth and creamy. That's it! You can place it in the fridge and let it settle. The longer it sits in the fridge, the better it gets. You can serve it on the side (hot or cold) for dipping, use it for marinating, or stir I'm your favorite veggies, beans, vegan meat, etc. There is no wrong way to enjoy this tasty sauce. Enjoy!
-Amy 


Friday, January 30, 2015

Vegan BLT & Avocado Salad


Vegan BLT & Avocado Salad
When we are looking for a quick and easy lunch we don't always make the right choices...on the go fast food (Ugh yuck), sandwiched (Oh how exciting), should I go on? Yeah I know it's quick and easy but can't it also be healthy & delish?? Sure it can! It's great to eat your lunch and not feel weighed down and sluggish afterwards. This recipe shows that you can have your lunch (or dinner) be scrumptious as well as quick, delish, and healthy. The combo of the classic BLT flavors but vegan and no pesky bread to get in your way. You can make this recipe for a larger group by double or tripling OR make it ahead for work. Just whip up the marinaded tomatoes and add to your greens and toppings later. You can't go wrong when enjoying this for your next meal. Throw it together and let me know...I'll wait, I know you'll love it. Enjoy! 

Vegan BLT & Avocado Salad
(Serves 1 Hungry Vegan)

Ingredients

-3-4 slices your favorite vegan bacon, cooked and chopped (I used Sweet Earth Foods)
-1 Roma tomatoes, chopped
-1-2 Tbsp Just Mayo (or any vegan mayo)
-Salt & fresh black pepper, to taste
-3 cups chopped Romaine & endive lettuce (use your favs)
-1/2 a hass avocado, diced

*Add ins
Croutons 
Olives
Additional Veggies (sprouts, carrots, peppers, onions, etc.)
Apple or pear, chunked
Raisins (it's nice, trust me)
Other Favorite Vegan Meats or Baked Tofu

Directions

In a medium bowl, combine the diced tomatoes with the mayonnaise, and season with a little salt and fresh cracked pepper. Set aside for about 10 minutes to let the tomatoes release their juices, this will be the "dressing" to your salad.

To serve, chop the lettuce and serve in a bowl topped with dressed and marinated tomatoes. Lastly, top with the diced avocado and chopped vegan bacon. Toss and enjoy! 

-Amy 


Tuesday, January 20, 2015

Healthy Vegan Oatmeal Chocolate Chip Cookies with Flax & Hemp Seeds

The 
Healthy Vegan Oatmeal Chocolate Chip Cookies with Flax & Hemp Seeds

Are you a Choco-holic like I am?! Well nothing beats a chocolate chip cookie in my book, it defines comfort food and I think everyones major cheat food. But when you think of the calories and sugar involved, it can make us change our minds and head for the celery instead...it's the new year and with that comes the healthy eating. I've found the solution to every cookie lovers problem, a healthy cookie. No I'm not kidding! These cookies are protein-packed, sweet, and a wonderful combination of healthy seeds to make us more than satisfied. These sneaky induldgent vegan cookies don't miss the mark when you are looking for that comforting and iconic everyday cookie. I revamped my regular cookie and made it even better, one that we could enjoy anyday. Serve this cookie as is hot off the cookie sheets or anytime afterwards. Store cookies in an air tight container or in a plastic bag. I make up a batch, freeze some of the cookie dough for later use, because if I don't I will be sure to eat more cookies than I should. Just pop out of the freezer and make enough for you and others...if you want to share that is. All you are missing is that tall glass of ice cold vegan milk! NO guilt involved, just ooey gooey, chocolatey cookie bliss...what are you waiting for? Enjoy!

Ingredients 

1/2 cup organic peanut butter
1/2 cup organic coconut oil
1/2 cup brown sugar, packed
2/3 cup organic brown rice syrup
2 teaspoons pure vanilla extract
1 Tbsp corn starch (tapioca or potato starch work fine also)
3 Tbsp vegan milk
1 teaspoon apple cider vinegar
1 1/2 cups whole wheat flour (see notes)
1 cup organic old fashion oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon The Vegg egg replacer (you could use other egg replacers instead if you don't have Vegg)
1/2 teaspoon salt
1 Tbsp organic (unshelled) hemp seeds
1 Tbsp organic (unshelled) flax seeds
1 cup vegan chocolate chips (your favorite)

Add ins
You could add in other seeds as well as nuts or even unsweetened coconut to proved the cookies with a nice crunch. Your favorite dried fruits work well in these cookies also. 

Notes

*I prefer unshelled in this recipe, I like the crunch. But if you don't want to use unshelled seeds, feel free to add them in ground instead

*If you want to make these cookies gluten free, add GF flour instead. 

Directions

Heat your oven to 350 Degrees

In a large bowl combine the peanut butter, coconut oil, vegan milk, Vegg, vinegar, brown sugar, rice syrup and vanilla.

*Typically you mix your Vegg with water and process to create a yoke-like mixture. But in this recipe you add it into the wet ingredients and let it do its job. You could also use a flax "egg", egg replacer powder, or banana/applesauce instead. All work great!


In a separate bowl mix the dry ingredients: flour, salt, corn starch, baking soda, baking powder, and salt. Stir until combined. Next stir together the dry and the wet ingredients. Mix to combine, but don't over mix. 


Then lastly add the chocolate chips, flax, hemp, and oatmeal and stir everything together to combine well. You mixture will be sticky and glossy looking but will form perfectly formed balls. 


Take 2 Tbsps worth of cookie dough and make balls. Place them about inch or so apart on a baking pan. For measuring I used a ice cream scoop that measures 2 Tbsps perfectly. If you don't have an ice cream scoop use a tablespoon measure instead. They don't have to be perfect, they are going to taste the same no matter what they look like. 


Bake for 12 minutes, this makes a perfectly golden brown but nicely chewy cookie. Once the cookie is baked, cool for 2 minutes on the baking sheet and then remove cookies to a rack to cool completely. Serve hot off the cookie sheet or cool and serve for dessert or a snack. Nothing is wrong when serving this cookie, enjoy!


-Amy