Garden Yummy – Creamy Carrot Ginger Soup

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I had sort of forgotten about the carrots in my garden, because it didn’t look like they were doing anything. But, when I went out the other day to remove the greens, I found that I had several pounds of carrots. Today, I decided to whip up some good fall soup with them. I made this recipe in the pressure cooker, but it could easily be made in a regular pan or even crockpot.

Ingredients

  • 6 large carrots, chopped into 1/2 inch slices pieces
  • 1 onion, chopped into medium chunks
  • 1 T fresh ginger, minced
  • 3 cups of vegetable broth or water plus vegetable broth powder
  • 1 T curry powder
  • 2 tsp turmeric
  • 1 14 ounce can coconut milk
  • 1/2 cup nutritional yeast flakes
  • salt and pepper to taste

Preparation

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Place carrots, onion, ginger, curry powder, turmeric, and broth (or broth powder and water) in pressure cooker. Bring pressure to high and cook for 10 minutes and then turn off cooker and let pressure dissipate.

Remove lid and puree with stick blender, or in food processor if needed. Add coconut milk and nutritional yeast and blend briefly. Return to heat and simmer if needed. Salt and pepper to taste.

We had this with rye bread and it was quite tasty.

Vegan Breakfast Casserole

Photo: Dave Irving

Flashback Friday for a Meatless Morning.

This is one of the most searched for posts on The VeganAsana, so it seemed like a perfect choice for Flashback Friday during VeganMofo.

We love breakfast casserole around the VeganAsana house. The omnis sometimes like theirs with some meat products, but are usually just as happy with a vegetarian version. For the rest of us, vegan is the way to go. We rarely get to have this for breakfast, due to the time needed for cooking, but it is a favorite dinner dish (and it pops up for special breakfasts, like on Christmas day). The “recipe” is pretty easy.

What follows is the amount that I make to fit in a large Pampered Chef casserole, so about the size that you would need for a 9×13 pan. This is enough for 4 of us to have a meal and have leftovers (that I hide in the fridge so that I can take them to school for lunch). Halve the recipe for a smaller group. You can certainly substitute the prepared potatoes with your own shredded fresh potatoes!

Breakfast Casserole

2 blocks extra firm tofu, drained
1 “roll” lightlife faux sausage (optional)
1 package frozen hash browns or tater tots
1 medium onion, diced
1/4 cup nutritional yeast
1 t turmeric
1/2 t cumin
1/2 t sea salt (ground fine)
olive oil
daiya or other cheese

Cover the bottom of a frying pan with olive oil and add onion. Saute until soft. Add faux sausage and brown, chopping into small bits while cooking.

Place tofu in food processor or blender. Pulse until fully broken up and starting to get mushy, but not until liquified. Gently fold in nutritional yeast, turmeric, cumin, and salt. If you over blend, don’t worry about it. It will take longer for the tofu to firm up, but eventually it will.  If your tofu seems overly dry, you may want to add a little soy milk when you fold in the spices. This will help make the potatoes nice and tender.

Cover the bottom of a casserole pan with parchment paper. Add hash browns or tater tots (yep, tots). Sprinkle fauxsage evenly across surface. Add tofu mixture and spread evenly.

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Cover with foil and cook at 350* until heated through and the tofu has begun to firm back up. Add Daiya (optional) and continue to bake until tofu is firm and Daiya is melted.

Remove from oven and allow to settle (covered) for 10-15 minutes before serving. Serve with hot sauce, if desired.

YUMMY!

Vegan Cheesy Movie Popcorn

As we all gathered around last night to watch the new episode of Doctor Who, I was pretty sure we needed popcorn.  Sure, popcorn with a little salt is good, but I wanted to do something a little more YUMMY for the special event.  So, after a little surfing around and gathering some ideas, I ended up with the following.  The popcorn kernel measurement might be a little off, as I just threw it in the pan from the bag, but I think it’s close.

1/3 c. nutritional yeast
1/2 t. chili powder
2 t. turmeric
sea salt
1 c. popcorn kernels
veg. oil
Olive oil in sprayer (or Pam)

Mix yeast, chili powder, and turmeric in a small bowl.  Heat veg. oil over medium high heat.  After it’s good and hot, add popcorn and swirl to coat.  Continue cooking, gently shaking pan over heat until corn begins to pop.  When it slows to less than 1 pop per 3 seconds, remove from heat and dump into a large bowl.   Spray surface with oil/Pam, shake nut. yeast mix from spoon over surface, add some sea salt.  Gently toss to bring new corn to top.  Continue process until corn is coated enough.  You may well have leftover mix, put that in a bag and save for next time.

Pop in a movie or sit down for your favorite show and enjoy!  You’ll need a napkin.