This is an easy, quick dish that can be used as a hearty soup for 2 people or a dip serving about 4 people. I usually make a vegan cheese sauce from another website (Brand New Vegan). When I make this cheese sauce, I freeze about half of it to use at a later date. Feel free to use 2 oz of shredded cheese instead.
3 oz sliced kale (stripped from the stalk, then sliced)
1 cup black beans (if using canned, make sure to rinse)
4-6 oz diced tomato (any variety)
3 oz chopped scallions
1/2 cup salsa
2/3 cup frozen sweet yellow corn
2 cups of vegetable broth or reconstituted bouillon
When I buy zucchinis, I buy 4-5 at a time and use my “spiralizer” to make them into noodles. I usually use several cups immediately and pack the remainder into freezer safe containers, about 2-3 cups each. This recipe uses 1 container of my frozen zucchini spaghetti combined with whole wheat fettuccini. Serves 2. This recipe can totally be multiplied to make more servings.
2 oz dry whole wheat fettuccini noodles
3 cups of spiraled zucchini
1/2 cup water
1/2 cup thinly sliced carrots
2 oz shallots, chopped
3 oz sliced baby bella mushrooms
1/2 cup white beans
1 tbsp red curry paste
1/2 cup coconut milk
1 ounce chopped scallions (optional)
Prepared peanut sauce (optional)
1. Cook pasta according to manufacturer’s directions. If your zucchini is frozen like mine, you can use the boiling water to thaw quickly before putting in the pasta.
2. In another pot (4 quart minimum) or large sauté pan, combine the water, carrots, shallots, mushrooms, and beans. Heat on medium for 10-15 minutes until vegetables have soften.
3. Toss in the curry paste and coconut milk stirring until combined and heat for another 5 minutes.
Toss in pasta and serve immediately topped with scallions and peanut sauce (if using).
The vegetables don't need to be chopped finely or perfectly, most will go in the blender anyway. Feel free to pass this along
Optional: My family enjoys this meal with sausage instead of the chickpeas. I just prepare the sausage in the toaster oven to bake while I make the soup and orzo. You could also opt to use any leftover over protein you may have in the refrigerator like tofu, beef, or chicken. I serve all the ingredients separately and let everyone make their own bowls with as much or as little as they would like.
16oz package of whole wheat orzo (I use Delallo Organic but feel free to use any other small shaped whole wheat pasta)
4 tbsp of Earth Balance Butter (however feel free to use regular butter or other butter substitute, ah, heck olive oil will do)
2 Celery Stalks, scrubbed and roughly chopped
1 small onion or 1/2 of a large onion roughly chopped
2 cloves of garlic, smashed
2-4 tbsp dried basil or 1/2 cup fresh basil (depends on how much basil you like, I go all in)
2 cups of vegetable broth (chicken broth will do)
2 cans of whole or crushed tomatoes (28 oz each can)
8 oz of vegan cream cheese (feel free to use regular cream cheese)
1-2 cans of chickpeas, rinsed
1 bunch of kale, rinsed and roughly chopped
Salt and Pepper to taste
Cook the whole wheat orzo according to package directions while you make the tomato cream.
Melt the Earth Balance Butter over medium heat.
Add the celery, onions and garlic and saute for approximately 5-6 minutes (add the salt and pepper here).
Add the basil and broth.
Once the mixture comes to a boil, add the canned tomatoes and cream cheese.
Puree the mixture with a food processor or blender (in batches) until smooth. You can also use an immersion blender, however remember it may have a chunkier consistency.
Return to the stove and reheat on medium setting. Once the soup boils, add the kale and continue to heat until the kale wilts.
To serve, plate approximately 3/4 cup of the cooked whole wheat orzo, 1/2 cup chickpeas and top with 1-2 cups of the tomato cream (add as much or as little as you would like).
It is that time of year again. Time for summer salads. Share often! I love making this recipe for parties because of all the bright and vibrant colors. It incorporates many of my favorite fruits and vegetables. It makes about 8 cups of dip. I usually save one cup to enjoy throughout the week. For example top 1/4 cup over a Veggie burger, have 1/4 cup over 1 slice wheat toast for breakfast or a snack, enjoy as a side dish, garnish over fish tacos, or use as a dip with tortilla chips, wheat crackers, rice chips, or a crusty sliced whole-wheat baguette.
Let me know if you make it at home.
2 mangos, cut into cubes
2 Haas avocados (if using organic Haas avocados you will need 4), cubed
1 medium sized red onion, chopped
1 pint grape tomatoes, cut in half
6 cloves of garlic, smashed and finely chopped
Juice of 2 limes (approximately 1/4 cup)
Cilantro (1/2 cup packed), finely chopped
2 tbsp olive oil
Salt (1/4 – 1/2 tsp maximum) and pepper to taste
Combine all ingredients in a large bowl and refrigerate for 2 hours prior to serving (however can be served immediately).
Serve with sturdy tortilla chips, wheat crackers, crusty bread or toast.
After a day of leaning how cheese and ice cream are made, we headed over to The Skinny Pancake in Montpelier for lunch. Funny thing is, this place used to be an ice cream shop when I was in graduate school. Thank goodness for hotel pools and gyms.
My wonderful lunch at skinny pancake (aka a crepe).