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! 😉
- 1 lb dry lentils (rinse first)
- 2 cups sliced mushrooms
- 1 carrot - diced
- 1 stalk of celery - diced
- 1 onion - finely chopped
- 3 cloves of garlic - finely chopped
- 1 cup cilantro
- 3 bay leaves
- 1/2 tsp cumin
- 8 cups veggie broth
- 3 Tbl olive oil
- Salt & pepper to taste
- Heat a large pot with olive oil
- Add the onion, carrot, and celery with a pinch of salt - stir occasionally
- Add the garlic for the last minute (about minute 7)
- Cook for approximately 8 minutes
- Add the lentils, broth, bay leaves, and cumin
- Cover pot and bring to a boil, then reduce heat to low (about 40 minutes)
- Meanwhile, heat a pan with oil and add the mushrooms with salt
- Add the cilantro in the last minute (about minute 9)
- Cook until lightly browned (about 10 minutes)
- When lentils are done, add salt & pepper to taste
- If too thick, slowly add more veggie broth until you reach your desired consistency
- Pour the soup into bowls and then top with the mushroom mix
- Serve with a rustic bread
- Wine- Chianti OR Sangiovese
- Beer- Winter Ale
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!
Creamy Vegan Macaroni and Cheese! is my most favorite comfort food. This is a mac n’ cheese recipe for vegans and non-vegans alike. It’s crazy creamy, flavorful, and (drum roll please)… healthy! Don’t let that scary word deter you. I promise you that this kinda health will only bring you happiness. In a mouth watering, drooling, gimme some more, can’t stop won’t stop, this is the food bomb of the year, melt in your mouth, orgasmic kinda shit, kinda way. I know, I’m setting the bar high, but this will deliver. My kiddo, when asked what he wants for dinner, at least 3 days of the week begs me for “vegan macaroni and cheese puhleeeasse, mom!” Even the meat eating, vegan sceptic hubby thinks it’s incredible. His vegan fearing mother is coming for a visit from Scotland soon and he’s asked me to unknowingly feed her loads of yummy vegan food and drop the “V” bomb on her after she’s scarfed it all up. Now, this just feels wrong, but hey, it just might still happen. However, he can drop that dirty lil’ “V” word, not me. Judge us if you will. 😉
Creamy Vegan Macaroni and Cheese! is the perfect lunch or dinner for all walks of life. I recommend saving some of the cheese sauce on the side so that if you actually have left overs the following day you can pour on some new sauce before reheating, otherwise it will be a bit dry like a ‘real’ mac n’ cheese. I used my fabulously beautiful and buttery crooked neck heirloom squash from my garden, however, you can use any yellow squash. That all being said, go get cookin’ into your carb coma! *IMPORTANT: Be sure you have someone to roll you from the table to the bed. This mac n’ cheese don’t mess around, aight? 😉
- 2 1/2- 3 yellow squashed - sliced
- 1 C vegetable broth
- 1/2 C nutritional yeast
- 2 tsp turmeric
- 2-3 Tbl flax seed (optional - but hey, so healthy, why not?!)
- 1 Tbl garlic powder
- 2 tsp onion powder
- 1/3- 1/2 C raw and unsalted cashews
- 1 lb pasta
- Salt to taste
- Preheat oven to 400f and then roast squash until soft (about 25 minutes)
- Meanwhile, boil your choice of pasta and set all other ingredients in a blender (I use my Vitamix)
- When squash is done, place in blender with other ingredients and blend until creamy and smooth
- Pour over pasta and done!
- You will have extra sauce for another round of pasta! Make 2 lbs for a party size. Also, save some sauce if you will have left overs the following day when reheating. It will be too dry without extra sauce when reheating like a 'real' mac n' cheese.
- Beer- American style brown ale
- White wine- Dry riesling
- Red wine- Grenache
G’s Creamy Veggie Sauce (no cream) was created for my lil’ man, G. He is now officially two years old and killin’ it everyday! Keeping him strong and healthy is obviously my mama priority. A few months ago I made this sauce for him and quickly took some pics. Again, not back on the food photography band wagon yet, as I simply do not have any time for that, however, I decided I can’t let this deter me from posting on my blog! G stopped eating most vegetables in whole form for a bit but I wasn’t willing to cut them out of his diet. I thought if I pureed them into sauces, soups, etc that he may hop back on the veggie ship and sail back into veggie love. Alas, it worked! Frankly, I adore this sauce myself. It most certainly was created for my toddler, however, it is a perfect sauce for adults alike. Use whatever you’ve got leftover in your fridge and toss it in. This recipe can serve as your guide or you can follow it completely. If you’re looking to pack your wee one (or yourself) with a protein/vitamin flavorful punch, then this is the sauce for you! Veggies galore, beans, tofu, tomatoes, herbs, parmesan (optional for vegans or sub vegan parm) make up this burst of deliciousness and health that will make your taste buds dance for more! Easy, healthy, delicious and done in only 5 minutes! This G’s Creamy Veggie Sauce (no cream) is a must-add to your recipe repertoire.
- 1/2 medium head of broccoli
- 1/2-1 cup red & yellow peppers
- 1-2 cups spinach
- 1/2 brick firm tofu (drained)
- 1/2 can of cannellini or small white beans (keep some of the juice to throw into the blender)
- 2 cloves garlic
- 1 small onion (optional)
- 1 can of good tomatoes in Italian herbs if you have it OR the equivalent in marinara sauce
- 3-5 Tbl of pesto sauce (green or red)
- parmesan cheese to taste (optional for vegans or sub with vegan parm)
- oregano to taste (fresh oregano if you have it)
- salt to taste
- pepper to taste (I don't use pepper when making it for my toddler)
- Add all of the ingredients into a blender or food processor and puree until smooth. Done!
- Makes approximately 3 pints of sauce
- Feel free to get creative in your sauce making and add the leftover veggies in your fridge
- I serve this over whole wheat rotini noodles
- Red: Cabernet Sauvignon
- White: Pinot Grigio
I am sure you have all heard me mention how I chug my G’s Oatmeal Smoothie every morning and love it. It’s just so healthy and such an incredible start to my day that I can’t get myself to move on to one of my many (yet to be posted) other smoothie recipes. However, on the weekends I sometimes need a change. A break from the berries if you will! I am a massive fan of anything peanut butter and banana or peanut butter and chocolate. I find those combinations to be unbeatable in my sweet tooth world. Like I’ve said before, I don’t particularly have a sweet tooth, as I’d choose a bagel, potato chip, slice of pizza etc any day over chocolate or other sweets, however, those are the loves of the small sweet tooth within me. I have really been enjoying my Creamy Peanut Butter & Banana Smoothie for weekends now! My lil’ man, G, loves them as well. Double delight! Honestly, you could throw in some cocoa powder for a chocolate effect, add some spinach for the fiber (I always do), and use any kind of nut butter you’d like! I’m never strict with a recipe so I most certainly don’t expect the same from my readers. In Beijing, it is very difficult to find natural peanut butter, and when you do, it costs oodles of moola. I have taken to buying the “mixed sesame” butter (a variety of what I think is sesame seeds, peanuts, and probably something else), as it is completely natural, delicious, and costs a mere $1.00! Now, you cannot beat that. These are the things in China that I will truly miss… well, a part of some of the things I will miss. I am leaving after 5 long years in 7 weeks and it will be extremely bitter sweet! I am starting to feel the reality now… I digress, back to smoothie speak! I drink them all year long but I know that they’re even bigger hits in the summer time. Bring on the beach, the sun, and the great outdoors. I am beyond ready and am sure you are, too! Enjoy your Creamy Peanut Butter & Banana Smoothie in the summer, spring, winter, or fall… at the beach, in the morning, afternoon, or at the mall. Okay, I had to do it. The Dr. Seuss in me insisted. Enjoy it even as a light dinner or dessert. It knows no bounds! Slurp up this deliciously satisfying and healthy Creamy Peanut Butter & Banana Smoothie and I promise you, you’ll be on the road to a healthier you!
- 2 bananas
- 3-4 large spoonfuls of peanut butter
- 1/2 a ripe avocado
- 2 cups oats
- Dash of vanilla extract
- 1 can coconut milk
- Coconut water (use your desired amount for thickness/thinness)
- Large handful of spinach (optional but recommended- I always use this)
- Put a splash of coconut water in the bottom of your blender and add the oats
- Top with coconut milk
- Add bananas, peanut butter, avocado, vanilla
- Top with spinach if using
- Add your desired amount of coconut water
- *I put this in the refrigerator overnight and blend in the morning for a cold smoothie!
- This yields 3 large glasses.
- Add cocoa powder for a chocolate flavor
- Add spinach or kale for some awesome fiber/vitamins. You won't taste it if you're concerned about this.
- Use any kind of milk (almond, soy - plain, vanilla, chocolate -, cow's milk etc)
- Use any kind of nut butter