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Pesto-Potato Soup

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Pesto-Potato Soup -- Epicurean VeganI told you I’d find a way to use the pesto—or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I’ve made small changes during the half a dozen times I’ve made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.

INGREDIENTS:
4-5 C potatoes, peeled and diced
2 C celery, sliced
1 C onion, diced
4 tsp Better than Bouillon vegetable base
4 Tbs Earth Balance margarine
6 Tbs flour
2 C almond milk
2 Tbs basil pesto
Salt and pepper, to taste
Vegan cheddar shreds, optional

DIRECTIONS:
In a large soup pot, whisk together the bouillon base with 6 cups of water. Add the celery and onions and bring to a boil. Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it’s too watery, you’ll want to drain some of the liquid. In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You’ll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes. Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!

Pesto-Potato Soup -- Epicurean Vegan

Pesto-Potato Soup
 
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I told you I'd find a way to use the pesto---or at least some of it. This soup, from Crash Test Vegetarian has become a mainstay around here. I've made small changes during the half a dozen times I've made it and I have to say, adding the pesto is probably my favorite variation. It reminds me of the Pesto-Potato Bread that is so delicious. Served with bread or croutons, this is a fabulous fall dinner.
Author:
Ingredients
  • 4-5 C potatoes, peeled and diced
  • 2 C celery, sliced
  • 1 C onion, diced
  • 4 tsp Better than Bouillon vegetable base
  • 4 Tbs Earth Balance margarine
  • 6 Tbs flour
  • 2 C almond milk
  • 2 Tbs basil pesto
  • Salt and pepper, to taste
  • Vegan cheddar shreds, optional
Directions
  1. In a large soup pot, whisk together the bouillon base with 6 cups of water.
  2. Add the celery and onions and bring to a boil.
  3. Stir in the potatoes and simmer 15-20 minutes, or until the potatoes become tender. You should have just enough water to cover the potatoes and veggies, so if it's too watery, you'll want to drain some of the liquid.
  4. In a medium saucepan, melt the Earth Balance, slowly whisk in the flour; blend well. You'll end up with a paste. Blend in the pesto. Little by little, add the almond milk and whisk thoroughly. Cook over medium/high heat and stir constantly until thickened, about 5 minutes.
  5. Pour into the soup and bring to a boil; cook 2 minutes until soup is thickened. Season with salt and pepper. Enjoy!

 

 

Chili Stew

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Chili Stew -- Epicurean VeganThe weather has been a bit cold and windy these days, and last night was no exception. On nights like that, a hearty soup or stew hits the spot. I threw in tons of different things in this chili and I think this one is my favorite version so far. It’s also great to scoop onto tortilla chips. I had three avocados I planned on dicing up to top the chili, but each one was bad! Total bummer. Crash Test Vegetarian used olives and roasted red peppers in her chili recipe, so I owe her a big thanks for the idea!

INGREDIENTS:
1 large onion, diced
3 cloves, garlic
1 Tbs olive oi
2 medium potatoes, peeled and diced (1/2 C barley is a good sub)
1 can black beans, drained and rinsed
1 28-oz can diced tomatoes, drained
4 C vegetable broth
2 C water
1 6-oz can sliced black olives
1 small can tomato paste
3 jarred roasted red peppers, diced
1/8 C lime juice
2-3 Tbs Ancho chili powder
1-1/2 Tbs cumin
1 tsp oregano
Salt and pepper, to taste
4-5 green onion, sliced
Fresh cilantro, chopped
Optional: Vegan cheddar shreds, diced avocado, vegan sour cream

DIRECTIONS:
Heat the olive oil and garlic in a large soup pot. Add the onion and cook for 7-8 minutes, or until tender. Add the broth, water, potatoes, tomatoes, black beans, and tomato paste. Bring to a boil, reduce to a simmer and cook until the potatoes are slightly tender, about 20 minutes. Add the seasonings, roasted red peppers, olives, and lime juice. Simmer another 15-20 minutes and stir in the lime juice. Sprinkle servings with green onion, cilantro, cheese, and sour cream, if desired. Enjoy!

Chili Stew
 
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The weather has been a bit cold and windy these days, and last night was no exception. On nights like that, a hearty soup or stew hits the spot. I threw in tons of different things in this chili and I think this one is my favorite version so far. It's also great to scoop onto tortilla chips. I had three avocados I planned on dicing up to top the chili, but each one was bad! Total bummer. Crash Test Vegetarian used olives and roasted red peppers in her chili recipe, so I owe her a big thanks for the idea!
Author:
Ingredients
  • 1 large onion, diced
  • 3 cloves, garlic
  • 1 Tbs olive oi
  • 2 medium potatoes, peeled and diced (1/2 C barley is a good sub)
  • 1 can black beans, drained and rinsed
  • 1 28-oz can diced tomatoes, drained
  • 4 C vegetable broth
  • 2 C water
  • 1 6-oz can sliced black olives
  • 1 small can tomato paste
  • 3 jarred roasted red peppers, diced
  • ⅛ C lime juice
  • 2-3 Tbs Ancho chili powder
  • 1-1/2 Tbs cumin
  • 1 tsp oregano
  • Salt and pepper, to taste
  • 4-5 green onion, sliced
  • Fresh cilantro, chopped
  • Optional: Vegan cheddar shreds, diced avocado, vegan sour cream
Directions
  1. Heat the olive oil and garlic in a large soup pot. Add the onion and cook for 7-8 minutes, or until tender. Add the broth, water, potatoes, tomatoes, black beans, and tomato paste. Bring to a boil, reduce to a simmer and cook until the potatoes are slightly tender, about 20 minutes. Add the seasonings, roasted red peppers, olives, and lime juice. Simmer another 15-20 minutes and stir in the lime juice. Sprinkle servings with green onion, cilantro, cheese, and sour cream, if desired. Enjoy!

 

The Ultimate Veggie Burger

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The Ultimate Veggie Burger -- Epicurean VeganThis truly is the ultimate veggie burger! The recipe comes from Oh She Glows and is nutritious, healthy, and all-natural! They’re simple to make and the flavors mesh really well together. I also liked the crunch that the nuts provide; not a mushy burger at all. The original recipe makes 8 burgers, but I halved it, so below are for 4 burgers.

INGREDIENTS:
1/4 C onion, diced (I used red onion)
1/2 tsp minced garlic
1-1/4 Tbs flax meal + 1/4 C warm water
1/2 C oats, ground into flour
3/4 C breadcrumbs (I used panko)
1/2 C grated carrot (This, I would grate pretty small-I shredded it and I think next time I’d chop them up more)
1/2 C black beans, mashed (but still a little chunky)
1/8 C fresh parsley, chopped
1/4 C almonds, chopped
1/4 C sunflower seeds
1/2 Tbs olive oil (I used 1/4 tsp)
1/2 Tbs tamari
3/4 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
Salt and pepper, to taste
4 hamburger buns

DIRECTIONS:
Preheat the oven to 350.  In a small bowl, combine the flax meal and warm water. I’m sure you could also use egg-replacer powder if you don’t have any flax meal. Set it aside for 10 minutes. This is a good recipe to have all the ingredients chopped and ready to go before proceeding. In a small skillet, heat the olive oil and garlic. Add the onion and cook until tender. In a large mixing bowl, combine the onion, flax mixture, oat flour, bread crumbs, carrot, black beans, parsley, almonds, sunflower seeds, and tarmari. Stir in the seasonings.

The Ultimate Veggie Burger -- Epicurean Vegan

With slightly wet hands, shape the mixture into patties and place on a baking sheet lined with parchment paper.

The Ultimate Veggie Burger -- Epicurean Vegan

Bake for 16 minutes, flip them over, then bake another 16 minutes.

The Ultimate Veggie Burger -- Epicurean Vegan

The guys had theirs on buns with ketchup, tomato and avocado slices. I had mine sans the hamburger bun.

The Ultimate Veggie Burger -- Epicurean Vegan

Enjoy!

The Ultimate Veggie Burger
 
Print
This truly is the ultimate veggie burger! The recipe comes from Oh She Glows and is nutritious, healthy, and all-natural! They're simple to make and the flavors mesh really well together. I also liked the crunch that the nuts provide; not a mushy burger at all. The original recipe makes 8 burgers, but I halved it, so below are for 4 burgers.
Author:
Ingredients
  • ¼ C onion, diced (I used red onion)
  • ½ tsp minced garlic
  • 1-1/4 Tbs flax meal + ¼ C warm water
  • ½ C oats, ground into flour
  • ¾ C breadcrumbs (I used panko)
  • ½ C grated carrot (This, I would grate pretty small-I shredded it and I think next time I'd chop them up more)
  • ½ C black beans, mashed (but still a little chunky)
  • ⅛ C fresh parsley, chopped
  • ¼ C almonds, chopped
  • ¼ C sunflower seeds
  • ½ Tbs olive oil (I used ¼ tsp)
  • ½ Tbs tamari
  • ¾ tsp chili powder
  • ½ tsp cumin
  • ½ tsp oregano
  • Salt and pepper, to taste
  • 4 hamburger buns
Directions
  1. Preheat the oven to 350. In a small bowl, combine the flax meal and warm water. I'm sure you could also use egg-replacer powder if you don't have any flax meal. Set it aside for 10 minutes. This is a good recipe to have all the ingredients chopped and ready to go before proceeding. In a small skillet, heat the olive oil and garlic. Add the onion and cook until tender. In a large mixing bowl, combine the onion, flax mixture, oat flour, bread crumbs, carrot, black beans, parsley, almonds, sunflower seeds, and tarmari. Stir in the seasonings.
  2. With slightly wet hands, shape the mixture into patties and place on a baking sheet lined with parchment paper.
  3. Bake for 16 minutes, flip them over, then bake another 16 minutes.
  4. The guys had theirs on buns with ketchup, tomato and avocado slices. I had mine sans the hamburger bun. Enjoy!

Cuban Black Bean and Potato Soup

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Cuban Black Bean and Potato Soup -- Epicurean VeganThis comes from the latest issue of Vegetarian Times and was pretty easy to make. I altered a couple of things and it made a comforting, hearty meal.

INGREDIENTS:
1 medium onion, diced (1-1/2 C)
1 small red bell pepper, diced (1 C)
1 small green bell pepper, diced (1 C)
6 cloves garlic, minced
6 C cooked black beans, (I used canned–drained) divided
3 medium potatoes, diced (2-1/2 C)
2 Tbs white wine vinegar
1 Tbs cumin
1 Tbs fresh oregano leaves (I used dried)
1 bay leaf (I left this out)
1/2 tsp salt
Green onions, sliced for a garnish
Optional: vegan cheddar, Tofutti sour cream, salt and pepper

DIRECTIONS:
In a large soup pot, saute the bell peppers, onions and garlic in a bit of water or vegetable broth for 2-3 minutes.

Cuban Black Bean and Potato Soup -- Epicurean VeganTransfer to a blender (or food processor) and blend until smooth.

Cuban Black Bean and Potato Soup -- Epicurean VeganAdd 3 of the 6 cups of black beans, as well as 6-7 cups of water. I think a low-sodium vegetable broth would be great, too.  Puree until the mixture resembles a thick soup. I didn’t have enough room in my food processor for all of this, so I pureed what I could, transferred half the mixture back to the soup pot, then pureed the rest with the rest of the water. Transfer to the soup pot and add the rest of the beans, potatoes, vinegar and seasonings. Bring to a simmer; reduce to medium-low heat, cover, and simmer for 20 minutes. Garnish each serving with green onions and/or other optional ingredients. Enjoy!

Cuban Black Bean and Potato Soup -- Epicurean Vegan

Cuban Black Bean and Potato Soup
 
Print
This comes from the latest issue of Vegetarian Times and was pretty easy to make. I altered a couple of things and it made a comforting, hearty meal.
Author:
Ingredients
  • 1 medium onion, diced (1-1/2 C)
  • 1 small red bell pepper, diced (1 C)
  • 1 small green bell pepper, diced (1 C)
  • 6 cloves garlic, minced
  • 6 C cooked black beans, (I used canned--drained) divided
  • 3 medium potatoes, diced (2-1/2 C)
  • 2 Tbs white wine vinegar
  • 1 Tbs cumin
  • 1 Tbs fresh oregano leaves (I used dried)
  • 1 bay leaf (I left this out)
  • ½ tsp salt
  • Green onions, sliced for a garnish
  • Optional: vegan cheddar, Tofutti sour cream, salt and pepper
Directions
  1. In a large soup pot, saute the bell peppers, onions and garlic in a bit of water or vegetable broth for 2-3 minutes.
  2. Transfer to a blender (or food processor) and blend until smooth.
  3. Add 3 of the 6 cups of black beans, as well as 6-7 cups of water. I think a low-sodium vegetable broth would be great, too. Puree until the mixture resembles a thick soup. I didn't have enough room in my food processor for all of this, so I pureed what I could, transferred half the mixture back to the soup pot, then pureed the rest with the rest of the water. Transfer to the soup pot and add the rest of the beans, potatoes, vinegar and seasonings. Bring to a simmer; reduce to medium-low heat, cover, and simmer for 20 minutes. Garnish each serving with green onions and/or other optional ingredients. Enjoy!

 

Cheezy Kale and White Bean Soup

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Vegan MoFo, Day 10

Cheezy Kale and White Bean Soup -- Epicurean VeganKale is my drug. I love it. This soup is great for fall (or even a cool summer evening) and easy to throw together. It’s hearty without being overly filling, not to mention full of immune-boosting ingredients that will help ward off those pesky winter colds.

INGREDIENTS:
3 cloves garlic, minced
2 Tbs olive oil
1 large leek, chopped
2-15 oz cans great northern or cannellini beans, drained
8 C vegetable broth (or 6 cups broth, 2 cups of water)
1/2 C white wine
1/2 C fresh parsley, chopped
2 Tbs lemon juice
4-5 C fresh kale, torn or chopped
1 C vegan cheddar, shredded
White pepper, to taste
Salt, to taste

Cheezy Kale and White Bean Soup -- Epicurean VeganI just filled my 4 cup Pyrex measuring cup of kale to the top–so about 5 cups

DIRECTIONS:
In a large soup pot, heat the olive oil. Add the garlic and leek and saute until slightly browned. Add the beans and parsley and saute 4-5 minutes.

Cheezy Kale and White Bean Soup -- Epicurean VeganAdd the broth, kale, lemon juice, and white wine. Let simmer, covered, for 20 minutes. Season with salt and white pepper. 5 minutes before serving, add the cheeze. This is strictly an optional ingredient—you can also just sprinkle a little cheeze on individual servings. Enjoy!

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