Veggie Love Minestrone Soup

It's still quite cold on the east coast.....so hot soup continues to be a weekly meal in our house.  Yesterday, I was craving something healthy, hearty and warm. Also, I didn't feel like making a side dish or a salad for dinner....and with this many vegetables all in one soup, I didn't have to! It is very filling. 

This soup has a lot of ingredients, but it honestly came together very quickly. I had half a jar of mild salsa in the fridge and decided to take a chance and throw it in....it was an unexpected, delicious addition! Enjoy! 

• 2 tablespoons olive oil OR water for sautéing 
• 1 yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks of celery, diced
• 3 cloves garlic minced
• 1 Yukon gold potato, peeled and diced
• 1 small zucchini, diced
• 1 cup of mild (not chunky) salsa, I used Late July 
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground sage
• 1 tsp salt
• 4 to 6 cups vegetable broth
• 1 15 ounce jar of tomato puree (I used a yummy jar I recently bought at our farmer's market)
• 1 Tbl sugar, optional
• 2 bay leaves
• 1 15- ounce can red kidney beans drained and rinsed
• 2 cups chopped fresh spinach
• ¼ cup fresh basil chopped
• 8 oz COOKED small pasta noodles
• additional salt and ground pepper to taste

Place a large soup pot over low heat; add olive oil (or water if oil-free) and diced onions, carrots and celery. If sautéing with water keep your eye on the veggies as they cook - I always need to add more water to ensure the veggies do not burn. Cook for about 10 minutes, stirring often. 

Add a little more olive oil or water to the pot and add the garlic, potato and zucchini. Cook for another 4 or 5 minutes, stirring often to make sure nothing burns. Add the salsa, basil, oregano, thyme, sage and salt. Stir. Add 4 cups of vegetable broth and tomato puree; stir. You can alway add more broth later if you feel like you want a thinner soup. Add the sugar, if using. Finally add the kidney beans, chopped fresh spinach and chopped fresh basil. Let this come to a simmer. Simmer for about 20 minutes, stirring every so often. The soup is good to go once the potatoes are cooked through and the veggies' texture is to your liking. Taste the soup and if needed add a little more salt and some pepper. 

While the soup is simmering, cook the small pasta noodles according to the directions on the box. I like adding the pasta to each individual bowl and then ladling the soup over the noodles. This ensures the noodles stay al dente and delicious. I really don't like mushy noodles that have been sitting around in hot soup getting softer by the minute. I also store leftover soup separate from the cooked pasta noodles - again, this keeps the noodles from getting mushy. To keep your cooked noodles from sticking to each other, drizzle a little olive oil on top of the drained and cooked noodles. That'll do the trick. 

This soup is great served with a light dusting of vegan or regular Parmesan and a side of good, crusty bread. Enjoy! 

Weeknight Broccoli and Bean Pasta with Sausage

Oh yum this dinner was delicious! Comfort food for sure - especially since I also served garlic bread as a side (which is always a hit). We are having a cold spell right now and this was rich and flavorful and warm. A very hearty meal at the end of the day. 

If you aren't vegan then use real sausages, cream and real parmesan, if you like! You don't have to be boxed in when you see a recipe...it is just a guide. The vegetarians in my house wanted REAL parmesan and so they got it.  Mine was equally as delicious with the vegan parmesan....but we all truly enjoy Beyond Sausage Brats. If you haven't tried them yet, do! You might be surprised at how authentic they taste. Enjoy! 

Ingredients:

1/2 red onion, finely diced

1 large carrot, peeled and finely diced

2 garlic cloves, finely diced

1 15oz can of cannellini beans, drained and rinsed

24oz jar of good quality marinara sauce (I only use Rao's Marinara- it is THE best)

1/2 cup of creamy plant milk (I like Oatly barista-style oat milk because it's thicker than regular)

4 vegan sausage links (I only use Beyond Sausage Brats)

1 pound of pasta like penne or ziti

1 pound of broccoli, rinsed, dried and chopped into florets

1 to 2 Tbl of olive oil

Salt and pepper

Vegan Parmesan for serving

Directions:

Add diced onions, diced carrots and 1/4 cup of water to a large skillet over medium low heat. I water sauté my veggies, but if you prefer to use olive oil then go ahead and omit the water and use a couple tablespoons of oil to sauté the onions and carrots. As you sauté, the water will evaporate, so keep an eye on the onions and carrots while they are cooking and add a splash of water when needed so that your veggies do not burn. Give them a stir every couple of minutes. I sautéed the veggies in water for about ten minutes. Right before adding the diced garlic add a bit more water so the garlic doesn't burn. Saute for another two minutes, stirring often. 

Now add the cannellini beans and jarred marinara (I hope you're using Rao's). Give it a good stir and let it come to a very low bubble for a minute or two then turn off heat and set aside until you are ready to put it all together. 

Cook the pasta according to the directions on the box. If your pasta is ready before the rest of your dish drizzle it with a bit of olive oil to keep it from sticking while it waits. 

To roast the broccoli, heat the oven to 425F.  Put the broccoli on a sheet pan covered with parchment paper. Drizzle 1 or 2 tablespoons of olive oil over the broccoli. Season with salt and pepper and roast for 15 to 20 minutes, depending on your crispy preference. 

Don't forget to cook the vegan sausages - I cook mine in a skillet until they are crispy on the outside, about 10 - 12 minutes, flipping every couple of minutes. Once they are ready, slice them into rounds. 

To put it all together warm up the marinara sauce and add the cooked pasta. Scoop portions into a bowl and top with sliced vegan sausage, roasted broccoli and vegan parmesan. I made garlic bread to go along with this meal and of course it was devoured.  Enjoy! 

Vegan Chick'n Salad Wrap

This wrap is yummy! So so yummy! It came together very quickly and I am already thinking about when I can make it again. I think having a good salad dressing on hand is key to a speedy dinner (although if you want to make your dressing from scratch go for it!).  I love Gotham Greens Vegan Green Goddess dressing - it is has a light, bright flavor while also being rich and creamy. You can find this at Whole Foods or Wegmans. 

The non-vegans in my family asked me to use real parmesan in their wraps - and I did. They loved it! I will say, this recipe can be vegan, vegetarian or you can use real chicken. It is so easily adaptable...so do whatever you like. I served these wraps with a smoothie and chips, but french fries would be great too!  Enjoy! 

Ingredients:

Romaine lettuce, rinsed, dried and roughly chopped

Cherry tomatoes, sliced in half or quartered

Small cucumber, chopped into small pieces

Croutons, homemade or store bought (I like Almost Naked for store bought)

Vegan parmesan (I like VioLife)

Vegan Chicken (I used Gardein Seven Grain Crispy but I also like Quorn ChiQin Nuggets) *I cooked the chicken until it was extra crispy then chopped it into small, bite sized pieces

Salad dressing (I used Gotham Greens Vegan Green Goddess Dressing)

Large flour tortillas, warmed so they fold without breaking

Directions:

Add chopped romaine, cherry tomatoes, cucumbers, croutons and parmesan to a large bowl. Add salad dressing of your choice and toss. Add the cooked chick'n and lightly toss. Try a bite to see if you have enough salad dressing and adjust accordingly. Season with pepper and salt, if needed. 

Scoop salad mixture into a warmed tortilla and roll into a burrito. Slice down the middle. Serve with chips or fries and a smoothie. Enjoy! 

Spiced Carrot Muffins with Crumb Topping

It snowed here this morning and the glistening trees are absolutely beautiful. Between walking my dogs, making dinner and folding laundry, I found the time to make some carrot muffins. I was inspired by a recipe I found in a plant-based cookbook a friend gave me for Christmas. I made a few tweaks to suit my tastes and I love how they turned out. They are so light and airy.  These muffins are full of cozy spices and I ate one warm with a hot cup of earl grey tea - delicious! 

I hope wherever you are today you are staying warm! Enjoy! 

Ingredients:

1 1/2 cups of whole wheat pastry flour OR spelt flour (I used half and half)

3/4 cup light brown sugar, packed

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon allspice 

a pinch of cardamom (optional)

3/4 cups of walnuts or pecans, chopped (I used both!)

2 teaspoons chia seeds

2 teaspoons ground flaxseed

1 cup of peeled, grated carrots (about 1 large or 2 medium)

3/4 cups of plant milk (I used almond milk)

2 teaspoons apple cider vinegar

1/2 teaspoon vanilla extract

1/4 cup of melted and cooled plant butter (I used Earth Balance)

Crumb Topping:

2 Tbl of whole wheat OR spelt flour

2 Tbl rolled oats

2 Tbl plant butter, cold and cut into cubes

2 Tbl brown sugar

1/4 teaspoon cinnamon

Directions:

Preheat oven to 350F

Whisk together the flour, brown sugar, powder, soda, and all the spices from cinnamon to cardamom (if using) in a large bowl. Add the nuts, chia seeds and flaxseed and stir. 

Combine the wet ingredients in a separate bowl - carrots, plant milk, vinegar, vanilla extract and melted and cooled plant butter. 

Add the wet to the dry and stir gently until combined. Line a muffin tin with paper liners and scoop batter into the liners (I got 10 muffins). 

To make the crumb topping: use a fork or your fingers to combine the flour, oats, plant butter, brown sugar and cinnamon together. Evenly sprinkle the crumb topping on the top of each muffin. 

Bake for 30 minutes or until a toothpick comes out clean. 

Italian Cherry Almond Cookies

This recipe comes from the blog Ambitious Kitchen. These cookies are naturally gluten free (yay almond flour!) and dairy free (no butter).  I decided to make them fully vegan by omitting the egg whites and replacing them with aquafaba. **Do you know what aquafaba is? It is the liquid inside a can of chickpeas. It is a great egg replacer and I often use it when baking vegan sweets.  If you aren't vegan, then use the egg whites! 

These cookies were easy to make and had a delicious almondy, lemony flavor that complimented the maraschino cherry perfectly. The almond flour also gave them a nice, chewy texture that I really enjoyed. 

Ingredients:

2 1/4 cups almond flour

3/4 cup white sugar 

zest of one small lemon

2 egg whites OR if making vegan, 1/4 cup aquafaba **

3/4 tsp almond extract

3/4 cup powdered sugar

18-ish maraschino cherries, drained & stems removed

Directions:

Oven to 350F

In a large bowl mix almond flour, sugar, and lemon zest. 

Add in eggs whites (or if making vegan, 1/4 cup of aquafaba) and almond extract. With a wooden spoon or fork mix until the dough comes together. I eventually used my hands and it all came together nicely. The dough is quite sticky though (at least it was when using aquafaba). Roll dough into approximately 18 balls. 

Drain the maraschino cherries, remove the stems and pat them dry. 

Place powdered sugar in a separate bowl. Roll each ball of dough into the powdered sugar and place on a parchment lined cookie sheet. Leave 2" between each ball of dough. Use your thumb to gently indent each cookie. Place one cherry in the indent of each cookie. 

Bake for 14-18 min, depending on your oven. I baked mine for 16 minutes. 

Allow to cool on the pan for 10 minutes before transferring them to a plate or storage container. Enjoy! 

The ULTIMATE Vegan Oatmeal Chocolate Chip Cookies

These have become my go-to vegan cookies - I bring them to gatherings and parties and I make them for myself when I want a really good chocolate chip cookie.  They are really that good and my family tells me they can't tell that they are egg and dairy free - WIN! 

I do want to emphasize this - it is important to use one of these two types of vegan butters (I have tried all of them and they are not all the same when it comes to baking). My number one pick for baking is Country Crock with Avocado Oil (sometimes it is hard to find, so stock up when you do because it is the best). My runner up pick for vegan butter to bake with is Earth Balance (in stick form). This is a much easier butter to find and it'll substitute it in a pinch for Country Crock. If you use a different type of butter, this cookie might not turn out as ULTIMATE as mine! Just sayin'......

On another note, I make these cookies with gluten free flour all the time. I ONLY use King Arthur GF Measure for Measure. You can try another brand (I have tried them all), but again, they might not turn out as ULTIMATE as mine if you aren't using the brands I bake with. 

Enjoy!

Ingredients:

2 sticks vegan butter, softened (Country Crock with Avocado Oil OR Earth Balance)

1 cup light brown sugar, packed

1/4 cup granulated sugar

1 flax egg (1 TBL ground flaxseed + 2 1/2 TBL water)

1 Tbl molasses

2 tsp vanilla extract

3 cups oats (use GF oats for Gluten Free- I use Bob's Red Mill)

1 + 1/2 cups all-purpose flour (for GF use King Arthur Measure for Measure GF baking flour)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves OR ground nutmeg (I use cloves)

1 cup Enjoy Life Chocolate Chips (I use 1/2 cup of the mini chips and 1/2 cup of the mega chunks)

Directions:

Preheat oven to 350 F

Prepare the flax egg. Combine ground flaxseed and water in a small bowl. Stir together, then set aside for 5 min for it to thicken.

Add the softened vegan butter, brown sugar, and sugar to a large bowl. Cream the butter and sugars together until light and fluffy using a handheld mixer. Add the flax egg, molasses, and vanilla extract. Blend until combined. 

Add the flour, baking soda, baking powder,  salt, cinnamon, ginger and cloves. Mix together until just combined. Add the oats and stir again. Fold in the chocolate chips. 

Scoop the dough into round balls and transfer to the baking sheet- I used a 2 Tbl cookie scoop. Gently press the dough with your hands to flatten them a little bit. Bake for 8 - 12 minutes until lightly golden. I know this is a large window of time - but everyone's oven bakes differently. Watch the first batch to get an idea of how long they need to bake. Generally, I bake the cookies in my convection oven for 9 to 10 minutes. I like to slightly underbake my cookies so they stay soft. Remove the cookies from the oven and let them cool and firm up on the sheet for about 20 minutes. 

These cookies freeze really nicely! Often I will bake a batch, serve half and then freeze the other half. When ready to eat just let them sit out of the freezer for about 10 minutes and enjoy. 

The BEST Vegan Chocolate Cake with Chocolate Frosting

Oh boy is this cake delicious! It is extremely moist, full of flavor and I don't think anyone would believe it is egg and dairy free. The key is using the right vegan butter (that helps the frosting set so well).  I love Country Crock Plant Butter with Avocado Oil for my vegan baking - I have tried EVERY vegan butter while baking and this one mimics real butter the best, in my opinion. I also think the type of plant milk you use in really important. I like to bake with a creamy oat milk because it is thick like dairy whole milk. It also has a pretty neutral flavor. You can try any plant milk you like, but I do not recommend using a different plant butter. 

This cake is my vegan take on the recipe on the back of the Hershey Cocoa Powder box. I just substituted plant-based where needed. And I ALWAYS use coffee instead of water when making any chocolate cake. That's a great baking tip for you! 

Enjoy!

Chocolate Cake:

• ▢ 2 cups organic white sugar
• ▢ 1 ¾ cups all-purpose flour
• ▢ ¾ cup unsweetened cocoa powder, sifted if necessary
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 1 cup plant milk (I like Planet Oat milk, barista style, because it's so creamy)
• ▢ ½ cup canola oil
• ▢ 2 flax eggs (4 Tbl ground flax + 5 Tbl water)
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 cup hot, freshly brewed coffee

Chocolate Frosting:

• ▢ 4 ½ cups powdered sugar, sifted
• ▢ 1 cup unsweetened cocoa powder, sifted
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup plant milk (again, I like Planet Oat milk)
• ▢ 1 ½ teaspoons pure vanilla extract
• ▢ ¾ cup plant butter, at room temperature (I strongly suggest using Country Crock Plant Butter with Avocado Oil - please use this if you can find it- I have used many other vegan butters and this one sets so nicely and holds it's shape) 

Directions:

Prep your pans by generously spraying two 8" rounds. I also like to line the bottom with a cut out piece of parchment paper. 

Set oven to 350F 

Make flax eggs by mixing the ground flax seed and water together in a small bowl. Set aside for 10 min to thicken (this will mimic the texture of eggs). 

In a medium bowl whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. 

In another large bowl whisk together plant milk, canola oil, prepped flax eggs, and vanilla. Add the dry ingredients to the wet ingredients, a little at a time. Mix after each addition. Once wet and dry are combined, add the coffee and stir. Mix until smooth. 

Evenly divide the cake batter to prepared pans. Bake for about 50-55 minutes or until a toothpick comes out clean. I baked mine for 52 min and they were perfectly moist. 

Let the cakes cool completely before turning them out. Turn them out onto a surface/cutting board lined with parchment paper; they might stick to the board, otherwise. I let mine cool for a couple of hours. 

To make the chocolate frosting combine all frosting ingredients in a large bowl and mix with a hand mixer until completely combined and frosting is firm enough to stand on its own. If you use any other butter than what I have suggested, I cannot guarantee that your frosting will set and hold its shape as beautifully as mine did. 

When ready to frost the cakes, line the edges of a cake plate with parchment strips (this makes for easy clean up after you cake has been iced - it will catch all the crumbs and frosting drips). 

Here is a quick video demonstrating how to....click here

Place one of the cakes on the parchment strips and add a large dollop of frosting. Smooth evenly. Place the second cake on top of the frosting. Add the rest of the frosting to the top and sides of the cake and smooth out evenly. Carefully remove the parchment strips. 

Decorate this cake however you like! Fresh berries, sprinkles, or keep it plain and simple like I did! The star of this cake is the taste, so I didn't feel like I needed to get fancy. 

Enjoy!