Veggie and Chickpea Chowder

 

I've made this recipe several times now. Sometimes I chopped the veggies, sometimes I've pureed half of the soup at the end, but I've finally found my favorite (and quickest) way to make this.....whizzed in the food processor. Not only does it cut down on chopping time, but the consistency of the veggies all chopped up in tiny bits creates a super pleasing texture. This recipe serves 6-8 and is vegan and gluten-free.

Ingredients:

1/2 onion, roughly chopped

4-5 celery stalks

4 large carrots, peeled

4 medium to large sized potatoes, peeled and cut in quarters

1 - 19 ounce can chickpeas, drained and rinsed.

4 cloves garlic, minced

1 tsp ground thyme

1 tsp dried oregano

1/2 tsp smoked paprika

salt and pepper to taste

5 cups vegetable broth

Directions:

1. In a good sized food processor  (I use a Hamilton Beach 10 cup) using the slice insert and the S-blade toss in the onion pieces, celery stalks, and carrots and blend and chop up the veggies until they are all tiny bits. 

2. Pour the tiny bits of onion, celery, and carrot into a large pot on the stove. 

3. Using the same slice insert and the S-blade in your food processor, toss in the potatoes and blend and chop until the potatoes reach a similar size to the other veggies you already did. Pour the tiny potatoes bits into your large pot on the stove. 

4. Using the same slice insert and the S-blade in your food processor, toss in the chickpeas and blend and chop until they reach the same size as the previous vegetables. Pour the tiny chickpea bits into your large pot on the stove.

5. Add the garlic, thyme, oregano, smoked paprika, salt & pepper, and the vegetable broth.

6. Set the stove to cook on high. Once the chowder starts simmering turn it down to medium and simmer, stirring often, for 15-20 minutes until the vegetables reach a soft, yet still slightly firm texture. 

7. Let cool for 5 minutes and serve with warm yummy rolls.

This recipe is adapted from Deryn's recipe at Running on Real Food.

Tofu Edamame Buddha Bowl

This is one of my favorite healthy dishes! It's yummy, healthy, high in protein and very versatile with the vegetable options. It can be prepared individually in bowls, or served (like in the pictures) on the table and piled on your plate. These bowls can be prepared ahead of time (without the sauce on it) and stored for up to 4 days in the fridge. Serves 4.

Ingredients

Nasoya Extra Firm Organic Tofu

1 tsp teriyaki sauce

2 tsp Everything But the Bagel Seasoning

2 TBSP olive oil

1/2 red cabbage, thinly sliced

2 cups julienned carrots

2 cups broccoli florets

1 cup red pepper, thinly sliced

1 large sweet potato, peeled and chopped into small cubes

2 cups cooked and shelled Edamame

2 cups cooked tri-color quinoa or brown rice

For the Sauce:

1 cup lite coconut milk

2 TBSP sweet chili sauce

3 TBSP lite soy sauce

Directions:

Pre-heat the oven to 400 degrees.

To make the tofu: Prepare a baking sheet by lining it with either parchment paper or a silicone baking mat. Cube the tofu, place it on the pan, and toss with the teriyaki sauce and the Everything But the Bagel seasoning. Bake for 30-40 minutes, flipping once halfway through.

To make the *roasted vegetables: Prepare a baking sheet by pouring 2 TBSP olive oil on the pan. Place the cabbage, carrots, broccoli, red pepper, and sweet potato on the baking sheet and toss with the oil. Sprinkle with salt and pepper and roast in the oven for 30-40 minutes until starting to brown and crisp. 

To make the sauce: In a small bowl whisk the coconut milk, chili sauce, and soy sauce together until smooth and creamy.

To serve: Place the quinoa on a plate or bowl, top with vegetables, tofu, the edamame, and the sauce. Enjoy!

*Other roasted vegetable options:

pickled red onion

raw, grated, or roasted beet

olives

tempeh

steamed kale or spinach

olives

Veggie Spaghetti Sauce

This vegan spaghetti sauce is to die for! It's perfect over noodles, but it is our favorite when its smothered all over a piece of crusty garlic bread.

Ingredients:
8 oz mushrooms, finely chopped
1 medium onion, finely chopped
1 cup red cabbage, finely chopped
1/2 cup Brussels sprouts, finely chopped
2 medium carrots, finely grated or chopped
4 cloves garlic, minced
6 oz can tomato paste
28 oz can diced tomatoes
1 TBSP brown sugar
1 tsp salt
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 cup chopped fresh basil
1 bay leaf
(optional) 1 cup walnuts, finely chopped

Directions:
Heat a large pot over medium-high heat. Add mushroom and saute until they have released their moisture, reduced in size and are slightly browned. The pan should be mostly dry (about 7-8 minutes).

Reduce heat to medium and add onion, red cabbage, Brussels sprouts, carrots, and garlic. Saute until cooked down about 3-4 minutes.

Add the tomato paste, diced tomatoes, brown sugar, salt, oregano, thyme, fresh basil, and bay leaf.

At this point I like to put 1/2- 2/3 of the sauce (making sure to not include the bay leaf) into a blender and puree until smooth. Then pour the pureed sauce back into the large pot. Add the walnuts. Simmer until desired consistency.

Serve the sauce over warm spaghetti noodles.

Ginger Garlic Shrimp and Tofu Soup

This is a family favorite! The yummy ginger garlic flavors the tofu and shrimp perfectly and there is a lot of play in what veggies you want to fill the pot with.

Ingredients:
1 TBSP Canola Oil
2 tsp Minced Garlic
1/2 in piece of fresh Ginger Root, grated
1 TBSP Green Onion, diced
8 oz Extra Firm Tofu, cut into small cubes
1 lb. Raw Shrimp, cut into small pieces
1 quart Vegetable Broth
1//2 cup diced zucchini
1/2 cup diced mushrooms
8 oz can sliced Bamboo Shoots
1/2 cup diced red/yellow/orange peppers
1/2 cup frozen peas
1 tsp salt
1/2 tsp pepper

optional additional ingredients:
cooked jasmine rice
chopped fresh cilantro
bean sprouts
rice noodles
cabbage
broccoli
carrots
spinach

Directions:

1. Heat the oil in a large pot on the stove, add the ginger, minced garlic, and green onion and saute for about 1 minute. 
2. Add the tofu and stir fry until golden. Remove the tofu and set it aside. 
3. Add the Shrimp and cook until light pink. Remove the shrimp and set it aside. 
4. Add all the rest of the ingredients to the pot: vegetable broth, zucchini, mushrooms, peppers, bamboo shoots, peas, sat, pepper, and any other veggies you decide on and let them simmer for about 5 minutes. 
5. Then, add the shrimp and tofu and heat them through about 1 minute.
6. Serve immediately.