Tag Archives: Recipe

Winter Day Easy Veggie Soup

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I did pots of chicken noodle and veggie soup yesterday, and my house smelled wonderful.  A friendly tweep asked me to post the recipe for the veggie noodle, so here it is – though it’s pretty easy 🙂

2 carrots or 1.5 cup baby carrots, bitesize
2 stalks celery, sliced
2/3 block of firm tofu, chopped into small cubes
2 cans veggie broth (or 3 cups if you make your own)
4 veggie bullion cubes
4 cups water
black pepper to taste
1/2 lb rotini or other pasta
4 T miso paste

Put veggies (add others as you like – I often do onions or greens as well, but didn’t this time!), tofu, and broth in a large pan.  Bring to a boil.  Add bullion.  After bullion dissolves, gradually add additional water.  Bring back to a boil and then reduce to quick simmer until carrots are well cooked.  Add pasta and boil until done to taste.  Pepper (you likely won’t need salt) during this stage.  When pasta is almost done, add miso.  Stir in and then reduce heat to med/low.  Simmer 5 minutes and serve!

Nutty Chili Bowl

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I don’t usually make dinner on Thursdays, because it’s a yoga night for me.  But, due to a little head injury, I’ve been off my mat this week.  So, I got home tonight having had no thoughts about what to make for dinner, but with the task staring me in the face.  I whipped up this dish in about 30 minutes and it was very well received by the fam.  I have given 1/2 amounts from what I made below, as I assume most people aren’t cooking for 7 (including multiple teens).

1 medium onion diced
2 stalks celery diced
1 large can (40 oz) kidney beans
1 small can diced tomatoes
2 cups frozen corn
1 cup Texmati rice
2 T. olive oil
1 t. hot sauce
1/2 t. red pepper flakes
1 T. cumin
1/2 t. sea salt
2 T. peanut butter (smooth)
shredded vegan cheese (optional)
vegan sour cream

Place 1 T olive oil, onions, celery, cumin, salt, and red pepper flakes in large pan on medium heat and saute until onions and celery are soft.  Drain beans and add beans and tomatoes to pan.  Simmer.  While that is cooking, put 1 3/4 cups water, 1 cup Texmati rice, and 1 T olive oil in a separate pan.  Bring to a boil.  Stir once, cover tightly, and reduce heat to a simmer.  That will cook for about 15 minutes.  After bean mixture has simmered for a few minutes, add corn, hot sauce, and peanut butter.  Stir and continue to cook over medium heat until corn is heated through.  By this time, rice should be done.  Add rice to bean mixture, stir, and allow to cook on low for 5-10 minutes or until you are ready to serve.  Serve in a bowl with optional vegan (or regular) shredded cheese and sour cream.  Filling, hearty, and pretty good for you.

Yellow Lentil Curry (Tavoor Dal)

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Lentils are a kickin’ legume. They are exceptionally high in protein and have good amounts of iron and potassium too. And, they are delicious. What follows is an extremely easy recipe for lentil curry. I like this served with some sort of bread (pita or otherwise) for dipping and a green salad. Delicious!

1 lb yellow lentils
1 medium yellow onion, diced
3 cloves garlic, minced
3 stalks celery, chopped
3 T olive oil
1 T curry powder
1 T cumin
2 t ginger
1 t salt
1 t chili powder
2 T veggie bullion
4 cups water
(or 4 cups veg. broth)

Add olive oil, onions, celery, and garlic to pan and heat on medium-high until onions and celery are tender.  Add remaining ingredients and bring to a boil.  Simmer for 20 minutes or until lentils are tender.  Serve with bread or rice.