Make It (Vegan): Signature Vegetable Soup and Whole Wheat Biscuits

Today’s vegan recipe is my Signature Vegetable Soup, made vegan. All I did to veganize it was subtract the chicken sausage and add about a cup more beans (I used garbanzo). I also used vegetable broth instead of chicken (obv). It tastes pretty much exactly the same!

For the biscuits, I used whole wheat flour instead of white and almond milk instead of soy.

Make It (Vegan): Cherry Tomato Rotini Primavera

Day two of Vegan Week is going well! For dinner, I whipped up a vegan version of something I’ve made before (unvegan). This time, I kept it simple.

You’ll need (serves 4):

• 4 servings rotini pasta (or whatever kind you like)
• Small carton cherry tomatoes (or whatever kind of heirloom tomatoes you have on hand)
• Lots and lots of spinach (basically as much as you can pack in the pot)
• About 2/3 C chick peas
• 1/2 T EVOO
• Salt, pepper, and other seasonings (think Italian)

Preparation:

• Boil pasta according to directions.
• Drain pasta, leaving 1/2 C water in the bottom of the pot.
• Add spinach, tomatoes, chick peas, EVOO, and seasonings. I used salt, pepper, crushed red pepper, and Trader Joe’s 21 Seasoning Salute (WHICH I ADORE!)
• Cook covered on medium heat until spinach is wilted and tomatoes begin to burst (about 5 minutes)
• Serve hot or cold!

I was able to make the whole dish in one pot (I didn’t even use a colander!), and it took about half an hour, including the time it took to boil the water. Cooking (vegan) is hard? Not so much.

For dessert, I had a small granny smith apple with peanut butter. So far, I genuinely don’t miss meat or dairy at all.

Be sure to check out the other Vegan Weeks going on around the blogosphere (and join us!).

Make It (Vegan): Spiced Pumpkin Glo Bites from Oh She Glows

Day One of Vegan Week (I started yesterday) was a huge success, in no small part due to Angela’s amazing Glo Bites. I’ll admit, I was a little nervous because a) I don’t normally bake, and b) I’ve NEVER baked anything vegan.

I was able to pick up all the more unusual ingredients at Whole Foods (spelt flour, whole wheat pastry flour, cane sugar, and sucanat can all be found in the bulk foods section for relatively cheap). I followed the recipe pretty much to the letter and the bites came out beautifully. Not too sweet, lovely pumpkin taste (and aroma! Those things smelled so good in the oven!).

Now, let’s be clear: Just because something’s vegan doesn’t mean it’s healthy. However, because these use spelt flour, whole wheat flour, and flaxseed (which adds protein and fiber), they’re far from nutritionally void. But they’re still a dessert, and it’s important to keep that in mind. (Note: I mostly added that bit for myself).

Anyway, I’m excited for the rest of Vegan Week… I hope you guys are, too! I know I’ll be using OSG as a resource, and I’m excited to see how becoming vegan helps me think outside of the box with my meals.

Make It (Vegan): Black Bean Chili-Topped Baked Sweet Potatoes

For every day of vegan week, I’m going to post a delicious vegan recipe. Here’s one from The Vegan Chef. I’m going to pretend the sweet potatoes in that picture have Earth Balance on them and not butter.

You’ll need (serves 4):

4 large sweet potatoes, washed well (do not peel)
1/2 cup onion, diced
1 1/2 t. olive oil
1/2 cup green pepper, destemmed, deseeded, and diced
1/2 cup Roma tomatoes, destemmed, deseeded, and diced
2 t. garlic, minced
1/2 t. chili powder
1/2 t. ground cumin
1/4 t. salt
1/8 t. freshly ground black pepper
1 - 15 oz. can black beans, rinsed, and drained
1 - 8 oz. can tomato sauce
hot pepper sauce, to taste

Preparation:

Using a fork, pierce the skins of the sweet potatoes in several places. Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack. Bake at 400 degrees for 60-75 minutes or until the sweet potatoes feel soft when gently squeezed. While the sweet potatoes are baking, prepare the black bean chili. In a medium saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the green pepper and saute an additional 3-4 minutes or until the vegetables are tender. Add the tomatoes, garlic, and seasonings, and saute an additional 2 minutes. Add the black beans, tomato sauce, and season to taste with hot pepper sauce, stir well to combine, and simmer the chili for 10 minutes. Taste and adjust seasonings, to taste. Remove the saucepan from the heat. When the sweet potatoes are tender, remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool for 5 minutes. For each serving, place one sweet potato on a plate or in a bowl, split it open, ladle some of the black bean chili over the top, and serve.

Let your mouth water over Jenny’s dinner. I love how she broke down the price, proving that healthy food doesn’t have to be pricey or difficult.

nyminute:

Every night there are several reasons not to cook a healthy, satisfying dinner. Among the excuses I use: fresh ingredients are too expensive; I don’t have the time; I’m hungry and want something big and filling; I don’t know where to buy ingredient X.

My dinner tonight was proof that all that is hooey. I made the above dinner (x2, for leftovers the next night!) for less than $7. Yes, that’s $7 for TWO dinners. And it was all done in under 30 minutes, and with absolute minimal effort.

The dinner?
Grilled Mahi-Mahi, Roasted Butternut Squash and Zucchini, and Kale Chips

Grilled Mahi Mahi
Purchased at Trader Joes (frozen) for $3

I simply defrosted the fish during the day. When it came time to eat, I rubbed the fish with a mix of salt, pepper, paprika, and chili powder. Heat up a grill pan with a little bit of olive oil, and cook the fish through. Serve with a lime wedge.

Roasted Butternut Squash and Zucchini
Purchased for $2.75 total

Cut up one zucchini and peeled butternut squash. Toss with olive oil, salt, pepper, and any herbs of your choice (I used dried rosemary). Roast in a 400 degree oven until done, about 30 minutes.

Nutrionista’s Kale Chips
Purchased for $.90 (!)

Get a huge bunch of kale and chop off any stems. Wash the leaves, drizzle with olive oil, and add salt and pepper. Spread them out on a baking sheet and sprinkle with parmesan. Add to the oven with the squash about halfway through, and roast these for about 10-12 minutes.

The 10 Best Real Simple Recipes of All Time

I love it when Real Simple tackles food. The recipes they publish are always delicious, nutritious, and SO easy (uhh… simple?). Plus, these dishes are all hearty and filling — perfect to try during the chilly fall and winter months. Put these recipes on your “to make” list right now:

1. Golden Chicken with Tomatoes and Olives
2. Southwestern Beef Chili with Corn
3. Spiced Lamb Chops and Smashed Peas
4. Baked Cod and Chorizo
5. Curried Rice with Shrimp (pictured)
6. Lasagna-Style Baked Ziti (I loooove this one! Use whole wheat pasta, lean ground turkey, and add more veggies, like zucchini or broccoli, to healthify it a bit.)
7. Sweet Potato Risotto
8. Basic Quiche
9. Roasted Apple and Walnut Tarts
10. Croissant and Chocolate Bread Pudding