4 Amazing Soups for Wintery Warmth! (Vegan)

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… 😉

Creamy Tomato & Cauliflower Soup

Creamy Tomato & Cauliflower Soup

Pumpkin Soup Pictures

Pumpkin Coconut Curry Soup

Pumpkin Coconut Curry Soup

Creamy Vegan Broccoli Soup

Creamy Vegan Broccoli Soup

Lentil Soup with Sauteed Mushrooms (Vegan)

Vegan Party Platter

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! 

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Spicy Garlic Asian Noodles (Vegan)

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! 😉

Spicy Garlic Asian Noodles (Vegan)IMG_8341IMG_8367IMG_8354

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Garlic Asian Noodles (Vegan)
Serves 1
Spicy Garlic Asian Noodles (Vegan) are easy, healthy, incredibly tasty, and done in 15 minutes!
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 1 packet ramen or other Asian noodle
  2. 5 broccoli florets
  3. 1/4 cup mushrooms - sliced (I used white)
  4. 1 small chili pepper - finely sliced OR 1 Tbl hot sauce - like Sriracha sauce OR chili paste
  5. 1 Tbl roughly chopped cilantro
  6. 1 garlic clove - minced
  7. Sesame seeds for garnish (optional)
  8. 2 Tbl soy sauce OR Braggs Aminos (I use Braggs)
  9. 1 Tbl rice vinegar
  10. 2 tsp honey or agave
  11. 1 tsp sesame oil
  12. 1/4 tsp ginger powder
Instructions
  1. Boil your water & start to cook noodles whilst chopping and mincing your herbs/veggies etc
  2. Heat a pan with sesame oil on medium
  3. Add garlic and stir for 1 minute
  4. Add mushrooms and soy and stir for 1 minute
  5. 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)
  6. Put in a bowl and garnish with sesame seeds
Pair with
  1. Belgian style ale
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Thanksgiving Nachos!

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!

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Spicy Roasted Red Pepper Hummus

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!

Spicy Roasted Red Pepper HummusIMG_8497IMG_8507IMG_8522IMG_8512IMG_8523IMG_8564IMG_8568IMG_8529

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Roasted Red Pepper Hummus
Spicy Roasted Red Pepper Hummus is creamy and delicious with a perfect pinch of spice. A great appetizer for any occasion. Done in 5 minutes!
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1/2 15 oz can cannellini beans - drained
  2. 1/2 15 oz can of garbanzo beans -drain and save 1/2 a shot glass of bean liquid for hummus
  3. 3/4 C roasted peppers (if using jarred peppers, drain well)
  4. 2 heaping Tbl tahini
  5. 2 Tbl spicy taco sauce/hatch sauce
  6. 1 tsp lemon juice
  7. 2 tsp lime juice
  8. 1 clove of garlic
  9. 1/4 tsp of salt (or to your taste)
Instructions
  1. Place all the ingredients in a small food processor and blend well
  2. If too thick, slowly add water until you've reached your desired consistency
Notes
  1. I drizzled hot sauce on top and garnished with small slices of lemon and lime and a couple slices of roasted peppers.
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Lentil Soup with Sauteed Mushrooms (Vegan)

Lentil Soup with Sauteed Mushrooms (Vegan) is now definitely making an appearance on Thanksgiving… though not on my original menu. If you are a lover of the lentil like myself, I have no doubt you’re a lover of lentil soups. This is a classic lentil soup recipe that I’ve topped with loads of sauteed mushrooms and fresh cilantro because that is what I had that lying around in the fridge. Waste not! My food philosophy that I am constantly touting “(like the mind, food is a terrible thing to waste).” Mushrooms are my ultimate fave as well, and I nominate autumn as the season of the shroom! I used white mushrooms, as they were in my fridge, however, you could use any mushroom in this soup.

Personally, I deem this soup to be simplicity in its finest form. It’s a small twist on a classic soup but it is delicious, healthy, easy, and displays itself beautifully, especially if you’re serving guests. It’ll make you look like a savvy chef for sure! Bust out the dusty apron and fool people into thinking you’ve been slaving all day! That is, unless, it’s Thanksgiving. In which case, you’ve undoubtedly been slaving all day.  For T-day, I drink wine whilst cooking. This makes everything better. 😉 Naturally, some good tunes and food sampling (duh) will sweeten the deal, too. 

Hope you enjoy and have a fabulous Thanksgiving with those around you. Gobble, gobble, gobble up! 😉

Lentil Soup with Sauteed Mushrooms (Vegan)IMG_8284IMG_8290IMG_8313IMG_8311IMG_8305

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lentil Soup with Sauteed Mushrooms (Vegan)
Serves 6
Lentil Soup with Sauteed Mushrooms (Vegan) is easy, healthy, and fabulously delicious! Great for Thanksgiving or anytime you want to warm up with a tasty soup!
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 lb dry lentils (rinse first)
  2. 2 cups sliced mushrooms
  3. 1 carrot - diced
  4. 1 stalk of celery - diced
  5. 1 onion - finely chopped
  6. 3 cloves of garlic - finely chopped
  7. 1 cup cilantro
  8. 3 bay leaves
  9. 1/2 tsp cumin
  10. 8 cups veggie broth
  11. 3 Tbl olive oil
  12. Salt & pepper to taste
Instructions
  1. Heat a large pot with olive oil
  2. Add the onion, carrot, and celery with a pinch of salt - stir occasionally
  3. Add the garlic for the last minute (about minute 7)
  4. Cook for approximately 8 minutes
  5. Add the lentils, broth, bay leaves, and cumin
  6. Cover pot and bring to a boil, then reduce heat to low (about 40 minutes)
  7. Meanwhile, heat a pan with oil and add the mushrooms with salt
  8. Add the cilantro in the last minute (about minute 9)
  9. Cook until lightly browned (about 10 minutes)
  10. When lentils are done, add salt & pepper to taste
  11. If too thick, slowly add more veggie broth until you reach your desired consistency
  12. Pour the soup into bowls and then top with the mushroom mix
  13. Done!
Notes
  1. Serve with a rustic bread
Pair with
  1. Wine- Chianti OR Sangiovese
  2. Beer- Winter Ale
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Vegan Pumpkin Mac n’ Cheese

Vegan Pumpkin Mac n’ Cheese is creamy, easy, delicious, and healthy. You’ll fool all non-vegans for sure! I brought this to a friend’s Thanksgiving this past weekend and almost everyone said, “you’d have no idea there wasn’t any cheese in here.” Just another carb to add to your Thanksgiving day menu! This is a vegan game changer… no doubt.

A couple of my sibs are flying in for my vegan T-day. We have gluten-free, vegetarian, and vegan amongst us. I am making this Vegan Pumpkin Mac n’ Cheese (with gluten-free pasta), a vegan meatloaf, Tofurkey roast, stuffing with ‘sausage’ (homemade of course), mashed potatoes, mushroom gravy, spinach salad with candied pecans, and an apple pie & pumpkin cheesecake for Thanksgiving. I’m serving a vegan spinach and artichoke dip, some sort of hummus, and a vegan sour cream & onion dip for appetizers. They’ll be LOADS of wine and bubbly throughout the day and well into the evening. If any of us make it up the stairs for bed I will die in utter amazement! I’m carbin’ everyone the ‘f’ up and steering us into booze-ville. If we end the night with garage games I’ll be pleasantly surprised; though I won’t be holding my breath. 

I didn’t anticipate shooting this pasta so these are all of the pics I have. I brought this Vegan Pumpkin Mac n’ Cheese, fresh flowers and herbs from my garden, and a bottle of pomegranate mimosas with pom seeds to my friend’s house. She hosted an awesome soiree and it was SO great to see her, as I’ve not seen her since I moved back to OR last year. Thanks for the hospitality, Bethany! 🙂

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Vegan Pumpkin Mac n' Cheese
Vegan Pumpkin Mac n' Cheese is creamy, easy, delicious, and healthy! You'll fool all non-vegans for sure! Share for Thanksgiving or for any evening meal!
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 16 oz pasta (I used cellentani)
  2. 1/3 cup raw and unsalted cashews
  3. 1 small butternut squash - steamed and de-shelled
  4. 3 Tbl nutritional yeast
  5. 1/2 a 15 oz can of pumpkin puree
  6. 1 tsp of thyme
  7. 1 veggie broth cube (I used the equivalent with Better Than Bouillon Vegetable Broth)
  8. 1 small onion - diced
  9. 2 cloves of garlic - diced
  10. Oil for pan
Instructions
  1. Boil water for pasta and cook when ready
  2. Heat a pan and cook onions for 3 minutes
  3. Add the garlic and cook for an additional 2 minutes ( like mine slightly browned)
  4. In a high powered blender (I use my Vitamix) add the onion/garlic mix and all other ingredients other than the pasta
  5. Blend until smooth
  6. Poor contents of the blender over the drained pasta and mix well (add water if needed)
  7. Done!
Notes
  1. Amazing dish for Thanksgiving! Also, I LOVE a good hot sauce on any mac n' cheese. If we are sympatico, go nuts!
Pair with
  1. White wine: Chardonnay
  2. Red wine: Barbera
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Simple & Quick Vegan Breakfast Toasts with Sausage

Simple & Quick Vegan Breakfast Toasts with Sausage is healthy and delicious. Hummus, avocado, cream cheese, cilantro and sausage. I eat this any morning that I have all of the ingredients in my fridge. It’s done in 5 minutes, and because I won’t wake my tired ass up any earlier than I already do, this is the perfect remedy for fullness, healthfulness, and happiness. Not only that, my 3 year old will totally get down with this deliciousness as well. Fabulous start to both of our way-too-early mornings! 

I obviously have a total love affair with food; hence this blog. Just because something wasn’t sweated over upon a stovetop or involved loads of hard work definitely does not mean that it wasn’t healthy and delish. I’m posting this because it’s something I eat often and I love to eat. It’s easy, super fast, and crazy healthy. Something to be said for simplicity, folks. I promise to keep those KISS meals in my blog! 

For this, I used Trader Joe’s Tuscan Pumpernickel Bread because it’s insanely delicious. I toasted that and then smeared Tofutti Cream Cheese on it. Over that I smashed some avocado, and then topped it with a roasted red pepper hummus (recipe coming soon). I had cilantro laying around so I threw some on top. Cilantro on almost anything, really. I used TJ’s Italian Sausage-Less Sausages and chopped that up on the side. I had some incredible espresso and made that in my Bialetti. Voila! A breakfast star was born. What are my fellow vegan/veg-head friends putting on their morning toasts? Send pics in my comment section!

Simple & Quick Vegan Breakfast Toasts with SausageSimple & Quick Vegan Breakfast Toasts with Sausage

Beet Hummus with Mint

Beet Hummus with Mint is something I’ve wanted to make for a while now, as it seems to be the ‘hip’ hummus these days. Garlic is out, anything off ‘beat’ (haha) is in. Ignore my humor. 😉 I made this recipe a few times in order to reach the perfect balance of ingredients. I didn’t want it to be too sweet or too earthy. This awesome Beet Hummus with Mint is my final and ‘perfect’ dip. If someone would’ve told me that beet hummus would be a thing years ago I would’ve said, “gross, we’ve gone too far.” Thankfully, I’m with the progressive crew these days… rollin’ with the homies. 😉 

I blended mint and beets and then garnished with fresh pomegranate seeds since I had half of a pomegranate left over from my kiddo’s birthday party (for my fall sangria – yum!). 

Beet Hummus with Mint is an awesome appetizer for a soiree! It’s totally gorgeous, unique, delicious, easy, and healthy. What more could you ask for?! Let me know your thoughts and send me pics in the comment section of your creations!

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Beet Hummus with Mint
Beet Hummus with Mint is a beautiful, delicious, unique, easy, and vegan appetizer! Put a spin on your hummus and wow your audience at your next soiree!
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Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Ingredients
  1. 1/2 can garbanzo beans (save a shot glass worth of bean juice) - drained
  2. 1/2 can cannellini beans (the beans should total 15 ounces together) - drained
  3. 2 Tbl tahini sauce (not heaping)
  4. 5-7 drops edible lemon essential oil OR lemon juice (if using fresh lemon, squeeze one large slice)
  5. 5 mint leaves
  6. 1 8.5 oz can of beets -drained OR 1 small beet
  7. 1/2 tsp agave syrup (or syrup of your choice)
  8. Dash of salt
  9. *Oil, mint leaves, pepper, and pomegranate seeds for garnish
Instructions
  1. Blend all ingredients (except garnish) in a blender or immersion blender
  2. Garnish with oil, mint leaves, pepper, and pomegranate seeds
  3. Serve with veggies or chips of your choosing!
Adapted from Inspired by, Vegetarian Ventures
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12 Mexican Inspired Munchies & Meals – Vegetarian & Vegan!

12 Mexican Inspired Munchies & Meals – Vegetarian & Vegan! Has been a post I’ve been meaning to make for ages. Glad I waited since I’ve created a few more faves since then. Honestly, I don’t know one single person who dislikes, scratch that, doesn’t absolutely LOVE Mexican inspired food! It’s an amazing cuisine for veg-heads and vegans alike. If you’re a carb whore like myself, and this food is not your jam, I sit here, flabbergasted. If you are in fact of my ilk, then you’ll love these meals by washing them down with a serious margarita or beer. The first is usually preferred, as beer can put my guaranteed-to-be-stuffed belly over the top in fullness. 

I thought about waiting to post this for Cinco de Mayo but now is a perfect time with the cold coming in. Time to stay at home, have friends over, cook, drink, and eat! Pretty sure this is what I live for (besides my fabulous wee man of course). Click on the recipe name below the pic for the recipe. Let me know your faves in the comment section! 🙂

Recipes in order of pictures: 

Crazy Creamy Mexican Pasta, Holy Sh#% Loaded Nachos!, Lentil & Tofu Breakfast Quesadillas, Amazing Classic Guacamole, Buffalo Cauliflower Bowl, The BEST vegan nacho cheese sauce ever!, Vegetarian Chicken Street Tacos, G’s Arugula White Bean Quesadilla, Mexican Vegan Sushi Rolls, Green Goddess Cheesy Quesadilla, Easy Spinach & Mushroom Cheesy Quesadillas, Vegan & Vegetarian Huevos Rancheros

*Recipes from the archives and many of them on Foodgawker & Food52! 

 

 

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