Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

Print Recipe
Vegan Broccoli Cheddar Soup
My kids love Broccoli Cheddar Soup from Panera (which contains processed cheese, whole milk, cream, butter, flour and fillers). It may be good, but it's not healthy. I reviewed my vegan cheese sauce recipes, researched cheddar flavor and experimented with combinations. The thick and creamy result was taste-tested and approved.
Course Main Dish
Cuisine American
Prep Time 10 min
Cook Time 15 min
Servings
Bowls
Ingredients
Broccoli Cheddar Soup
Optional Ingredients:
Course Main Dish
Cuisine American
Prep Time 10 min
Cook Time 15 min
Servings
Bowls
Ingredients
Broccoli Cheddar Soup
Optional Ingredients:
Instructions
  1. Separate broccoli florets from the stems. Set aside the florets. Loosely chop the stems and carrots.
  2. Add stems and carrots to blender or food processor. Pulse until finely chopped. (You can also add the onions if you don't feel like chopping, or want them more minced.)
  3. Place chopped broccoli stems, carrots, chopped onion and veggie broth in a stock pot. Turn on medium heat. Simmer for about 10 minutes, until vegetables soften (You'll cook another 10 minutes after adding the cheddar cream, so don't over-cook).
  4. Add cashews, coconut milk, arrow root, garlic, apple cider vinegar, tomato paste, salt, smoked paprika and turmeric to the blender. If you have the optional ingredients, add those as well. I highly recommend all of them. But if you don't keep such things on hand, proceed. The optional ingredients add a subtle depth. You'll appreciate them, but you won't miss them. Blend on high until creamy.
  5. Add cream sauce from blender to the veggie broth in the stock pot. Bring to a boil, reduce heat and simmer. Stir continuously and whisk any lumps that form. Soup will thicken in 8-9 minutes.
  6. Add broccoli florets about 1 minute before removing from heat. They will soften and turn bright green. Over-cooking will result in pale green, mushy florets. Of course, if that's preferred, let it happen.
Super Greens Immune Boosting Soup

Super Greens Immune Boosting Soup

Print Recipe
Super Greens Immune Boosting Soup
Super Greens Immune Boosting Soup has all the nutrients you need to survive cold and flu season without so much as a sniffle. Each ingredient will nourish your body, mind and soul. Dark leafy greens and lemons/limes are filled with vitamin C and other antioxidants. Garlic fights infections, ginger clears toxins and turmeric is a strong anti-inflammatory. Shallots and celery are rich in fiber, vitamins and minerals and supports digestive health.
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Loosely chop the vegetables, garlic and ginger. The soup will be pureed, so don't spend too much time.
  2. In a stock pot, saute shallots with water until caramelized (stringy and brown). This takes about 10 minutes. Splash with water to avoid sticking. Add celery and saute until almost soft (about 3 minutes). Add garlic, zucchini and chopped ginger. Use more water as needed to prevent sticking. Cook until zucchini is soft (another 3-4 minutes).
  3. Add veggie stock, cumin, coriander, turmeric and coconut milk. Whisk thoroughly and bring to a boil. Remove from heat. Add greens and stir until they are bright green and soft.
  4. Allow soup to cool a bit before transferring to a blender. Pour half of soup into the blender, and transfer the rest into a large bowl. Blend until creamy and smooth. Transfer back into stock pot.
  5. Stir in lemon or lime juice. Garnish with garbanzo beens, red pepper flakes, or yogurt. Serve hot or cold.
Recipe Notes

Super greens immune boosting soup is the equivalent of a power smoothie. Don't feel bound by the ingredients listed. You can make substitutions or add more! Broccoli, cauliflower, potato, and even a can of lentils will add creaminess without disturbing the flavor profile. And if you have more than 10 cups of greens, keep going.

Tofu Scramble

Tofu Scramble

Print Recipe
Tofu Scramble
This basic tofu scramble has the same light texture, and protein of a scrambled egg, and superior flavor. It's delicious. Eat it plain, add veggies to make a breakfast scramble, wrap into a burrito with some black beans and spinach, or crumble over stir-fried rice or miso soup.
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.
Vegan Fried Rice

Vegan Fried Rice

Print Recipe
Vegan Fried Rice
The tofu scramble gives authentic texture to vegan fried rice, and downright surpasses the flavor of an egg. This basic recipe makes a nice alternative to steamed rice, or turn it into a main meal by adding your favorite proteins and vegetables.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Tofu Scramble
Fried Rice
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Tofu Scramble
Fried Rice
Instructions
Tofu Scramble
  1. Drain the tofu. Crumble into the skillet. Stir in the remaining ingredients. Heat for 5-7 minutes, stirring frequently.
Fried Rice
  1. Stir-fry 2 cups cooked rice in 1 Tbsp. of sesame oil and minced garlic. If you are avoiding oil, use a bit of soy sauce or coconut aminos. Cook until rice is steamy and a bit crunchy.
  2. Add the peas, carrots and soy sauce. Cook until heated through and remove from heat. Stir in the tofu scramble, green onions and cilantro.
Recipe Notes

Authentic fried rice calls for previously cooked rice—at least a day old. This keeps the dish from getting mushy. I've found reasonable success with a texamati whole grain blend cooked al dente. The whole grains of wild and brown rice are heartier.

Feel free to swap in other vegetables or even leave them out. I make this as a meal, so I like it hearty. When I've made this before, I've also used shredded cabbage, onion, spinach and even a can of lentils. All good!  If you do add raw veggies that require cook time, saute them with the rice.

Lemon Turmeric Dressing

Lemon Turmeric Dressing


Print Recipe


Lemon Turmeric Dressing

This isn't just salad dressing. It's a bit spicy, a lot savory and so unique. After one taste, you might just grab a spoon and eat it right out of the blender. Pour it on salads, stir-frys, roasted roots, steamed veggies, soups, bread, pasta. . . anything and everything. It might even work in lieu of bail money. It's that good. 

lemon turmeric dressing

Course Sauce

Prep Time 10 minutes

Servings


Ingredients

Course Sauce

Prep Time 10 minutes

Servings


Ingredients

lemon turmeric dressing


Instructions
  1. Blend on high for 2 minutes until creamy and smooth.

  2. If using sesame seeds, combine seeds and water and blend for 2-3 minutes until super smooth. Add the rest of the ingredients and blend 2 more minutes.

  3. Serve over roasted beets or other root veggies, cauliflower, steamed greens, other veggies or salad. (aka serve over anything and everything.)


Recipe Notes

This recipe will make about 1.5 cups. It will keep in the refrigerator, so consider doubling. Store in a 1-quart mason jar and try to make it last. Just try.

Caramelized Onion Potato & Lentil Salad

Caramelized Onion Potato & Lentil Salad


Print Recipe
Caramelized Onion Potato & Lentil Salad
This is not your grandma's potato salad. The caramelized onions taste like bacon, and the fresh dill and chives offer uncommon and mouth-watering flavor. The lentils provide enough protein to elevate this from side dish to the main course, and lowers the glycemic load. When I make this, I don't hear, "Is this all we're having?" Rather, "Is there more?" I triple this recipe for my large family to ensure leftovers.
Prep Time 10
Cook Time 30
Servings
Ingredients
Prep Time 10
Cook Time 30
Servings
Ingredients
Instructions
  1. Caramelize onion: Cut large onion in half and chop into thin half moon slices. Sauté in a non-stick pan (add a Tbsp of oil if necessary) for 30 minutes, until the onions are soft, sweet, browned and starting to get stringy. Keep a glass of water next to the pan and splash as needed, stirring regularly, to keep from sticking.
  2. Chop potatoes into small, bite sizes. (Huge chunks of potato dilute the amazing flavors of this recipe). Place in a stock pot. Add water to about an inch or two higher than potatoes (to accommodate lentils). Heat to a boil. Add salt.
  3. Boil potatoes for about 5 minutes. Add dry lentils and continue to boil 10-12 minutes until both are soft. Cook times will vary based on how small you cut the potatoes and how much water your pan holds. You want the potatoes and lentils to remain somewhat firm. Overcooking results in mush. Remove from heat and drain in a large colander.
  4. Mix the dressing: Whisk olive oil, whole grain mustard, horseradish, maple syrup, vinegar and turmeric in a small bowl or measuring cup.
  5. Mix together carmelized onion, potatoes, lentils and dressing. Add dill and chives. Salt and pepper to taste. Serve warm or chilled.
Caribbean Beans and Rice

Caribbean Beans and Rice


Print Recipe
Caribbean Beans and Rice
This hearty staple of beans and rice turns Caribbean with the addition of coconut milk and lime juice. Whole food plant based eating tastes so good!
Course Main Dish
Prep Time 10
Cook Time 20
Servings
Ingredients
Course Main Dish
Prep Time 10
Cook Time 20
Servings
Ingredients
Instructions
  1. In medium sauce pan, whisk bouillon into water and bring to a boil. Add rice. Cover and simmer for 15-20 minutes. Fluff with a fork.
  2. In large skillet, saute garlic, onion and jalapeño in diced tomatoes. Once onion is soft, whisk in the coconut milk and beans. Add cumin, chili powder, turmeric, coriander and squeeze in the juice from one lime. Simmer for a few minutes. Add salt and pepper to taste.
  3. Remove from heat. Add the rice to the skillet. Garnish with cilantro and green onion.
Recipe Notes

If you have a favorite Caribbean spice blend, forgo my recipe and use your own favorite seasonings. Beans and rice can handle a lot flavor, so don't be afraid to add extra. My measurements are approximate, and in the end, I always add extra dashes of everything from onion and garlic powder, to paprika, thyme, oregano and even curry. Add some hot sauce if you like it spicy! You can't go wrong here! 

Make this your kids favorite filling meal by wrapping in a whole grain tortilla shell and topping with avocado and salsa.

Pin It on Pinterest