4 Amazing Soups for Wintery Warmth! (Vegan) is really a post for both autumn and winter alike. We’ve definitely entered soup season in Oregon, and I’m loving it! Soup with bread is one of my favorite meals. I feel like soups are a fabulous way to use the leftovers in your fridge, get loads of veggies in (especially for my wee man), and they’re quick and easy. Sold. In this post I have the following 4 soups (click on soup title for link to recipe): Creamy Tomato & Cauliflower (my FAVORITE), Pumpkin Coconut Curry, Creamy Broccoli, Lentil & Sauteed Mushroom.
I’ve been on a soup kick lately for two reasons: COLD WEATHER & my kiddo has sadly become anti-veggie. UGH! I get his vegs in by giving him pureed soups, smoothies, and pureed sauces. He used to eat raw tofu and virtually any veggie. So.Stinkin’.Frustrating. 🙁 Anyway, my soups are always crazy flavorful. I need my food to be loaded with flavor. I’m not a fan of blandness. I promise you that you’ll get loads of veg and protein from these awesome soups as well! Enjoy your fall & winter warmth with me and slurp these up with a dope homemade or rustic bread of sorts. Make Saturday your official soup day! Taco Tuesdays & soup Saturdays are my fave. ‘Til next time, peeps… 😉
Vegan Party Platter… where to begin. I make one every time I have a party, a playgroup, or a gathering of any kind of vibe. Now, I have no idea why it’s never occurred to me that I should properly photograph these beauts! This fabulous spread deserves professional pics. Alas, crappy light = crappy pics, and my computer with Photoshop is currently outta commission. Sigh… Anyway, back to the Vegan Party Platter. It is incredibly easy, delicious, and healthy! I usually use what you see here and pending on my mood, may throw in a few other gems. I always serve a hummus, in this case a sun-dried tomato hummus, veggies, various dipping/spread worthy chips, tapenade or whole olives, roasted red peppers, nuts and dried fruit (in this pic, apricots), a small crock pot with a warm Mexican bean dip (not shown), and cheeses. Now that I’m vegan, I’ve been trying my hand at homemade cheese. The white one in this pic is Miyoko’s Double Chive… amazing! The one on the left is my very own. 🙂 Over the summer, my garden overflows with tomatoes and hot peppers so I usually serve a homemade salsa or pico de gallo right along side some delicious guacamole. I tried making my own tortilla chips this past summer but definitely didn’t enjoy them as much as some of the incredible store bought ones. Oh well!
For drinks, I always have 3 staples and a 4th that I decide pending on the season, and of course, my mood or the type of gathering being had. I always have a sangria (changing upon the season), a water with fresh sliced lemon and fresh sliced ginger, and a water with fresh mint and fresh sliced strawberries. The waters are uber refreshing and always a crowd pleaser!
Spicy Garlic Asian Noodles (Vegan) are one of my go-to meals for a few simple reasons: easiness, quickness, and deliciousness! They’re perfectly spicy, garlicky, and topped with 2 of my 3 most favorite veggies! Mushrooms & broccoli (spinach being the 3rd). I love leftovers as much as the next gal but I have had SO very many Thanksgiving leftovers that I’m ready to explode… seriously. I needed something easy and totally different than my T-day menu so I whipped up an oldie but a goodie: Spicy Garlic Asian Noodles (Vegan). Also, I’m a massive lover of all things noodles – Italian or Asian. I don’t discriminate. 😉
This slurp worthy dish is smothered in garlic, hot pepper, sesame, broccoli, and shrooms for your next noodle love affair. Noodle love affairs are some of my favorite love affairs. 😉 Although, I think my belly would disagree with the sheer volume of carbs I’ve consumed over the past week. It’s obscene and my wardrobe, once again, is suffering from a lack of vitamin D, as they’ve yet to see some outside sun because, well, the carb bloat this past week has been reeeaalll. Time for some serious yoga and Jillian Michael’s over the next month. Back to business so I can slurp up delicious noodles guilt free. Anyway, enough about my belly and more about this dish. It’s simple: It’s crazy delicious. Enjoy responsibly with yoga. Namaste, friends. MWAH! 😉
- 1 packet ramen or other Asian noodle
- 5 broccoli florets
- 1/4 cup mushrooms - sliced (I used white)
- 1 small chili pepper - finely sliced OR 1 Tbl hot sauce - like Sriracha sauce OR chili paste
- 1 Tbl roughly chopped cilantro
- 1 garlic clove - minced
- Sesame seeds for garnish (optional)
- 2 Tbl soy sauce OR Braggs Aminos (I use Braggs)
- 1 Tbl rice vinegar
- 2 tsp honey or agave
- 1 tsp sesame oil
- 1/4 tsp ginger powder
- Boil your water & start to cook noodles whilst chopping and mincing your herbs/veggies etc
- Heat a pan with sesame oil on medium
- Add garlic and stir for 1 minute
- Add mushrooms and soy and stir for 1 minute
- Add all other ingredients (including noodles) and stir for approximately 3-5 minutes more (broccoli should be cooked but still green and vibrant in color)
- Put in a bowl and garnish with sesame seeds
- Belgian style ale
So, I have LOADS of leftover stuffing, meatloaf, Tofurkey Roast, mashed potatoes, and gravy. Like all y’all, I didn’t really want to go old school and make ‘garbage bin’ style sandbos with all of the leftovers – been there, done that. After wondering what else I could do with this smorgasbord of food, I had an “a-ha!” moment. Everything tastes super and insanely good when baked over tortilla chips. I added some nooch and some Daiya cheddar, heated the oven, and was left with an orgasmic, mouth melting, tongue drooling plate of Thanksgiving Nachos. Everything was vegan and gluten free with the exception of the Tofurkey, too! We pretty much killed it in the food department this year for T-day. Crazy amounts of good wine, good food, and superb people. I loved hosting my fam, going wine tasting, bowling, shopping, restaurant-ing, and garage-game-playing for the week they were here. I miss them already! Here’s to hoping for version 1.3 for 2018’s T-day!
Spicy Roasted Red Pepper Hummus is super creamy and delish! Any appetizer that is done in 5 minutes or less is almost always a winner in my book. This is the hummus I am going to serve as an app for Thanksgiving. It has the perfect lil’ kick of heat and can be used as a spread, dip, or eaten by the spoonful. My kiddo couldn’t wait for the spoon and starting dipping his hand in the food processor. Note: Don’t shoot food around toddlers. It’s mental. However, it makes for some cute pics. 😉
I’ll keep this post short ‘n sweet. If you’re looking for something quick, easy, and cheap to concoct for a soiree or just yourself or your fam, this is an awesome recipe. I definitely suggest a hummus for a T-day appetizer as well. Hummus is always a crowd pleaser. I have an awesome recipe for an artichoke, basil, and balsamic hummus, too! Enjoy!
- 1/2 15 oz can cannellini beans - drained
- 1/2 15 oz can of garbanzo beans -drain and save 1/2 a shot glass of bean liquid for hummus
- 3/4 C roasted peppers (if using jarred peppers, drain well)
- 2 heaping Tbl tahini
- 2 Tbl spicy taco sauce/hatch sauce
- 1 tsp lemon juice
- 2 tsp lime juice
- 1 clove of garlic
- 1/4 tsp of salt (or to your taste)
- Place all the ingredients in a small food processor and blend well
- If too thick, slowly add water until you've reached your desired consistency
- I drizzled hot sauce on top and garnished with small slices of lemon and lime and a couple slices of roasted peppers.