A Tasty Soup For Fall

 One of the best things about fall cooking is homemade soup. There is something so satisfying about cooking veggies and meats in a broth and turning it into a simple but delicious meal.It makes for a tasty weekend dish that can carry on into a busy week.

I found this was the case for a soup recipe that came into my inbox.It was a sausage rice ,and beans soup which sounded so tasty .I decided to make my own version of it.

It starts with a good saute mix o Melt butter and Stop & Shop Olive oil Cover a soup pot with a thin layer of olive oil Add two heaping tablespoons of the Melt

Add two cans of cannellini beans and  and a small container of chopped baby bella mushrooms.Cannellini work this best for any Italian soup. Saute these for about five to ten minutes.

It's then adding about two  cups of baby carrots (for color and about a cup of celery chopped into one inch pieces. Stir these in a long with chopped vegan Italian sausage (you can use the real deal as you can use real beef broth )

Stir these into the mix as well.

I used frozen spinach Instead of fresh simply because the fresh version can't be trusted thanks to it being a possible breeding ground for cylospora.The whole package about sixteen ounces was put in and it does cook down quickly.

Spicing is incredibly important here. I used a good two to three tablespoons of garlic powder and a good tablespoon of onion powder. Taste .I then added a few leaves of fresh basil from my basil plant to give it some earthiness and brightness. You may need to add more of either  powder ,along with a pinch of salt and pepper. (I didn't on this last)

Its now time to add the broth. I used the entire container - about four cups - of Nature's Promise from Stop and Shop.Any broth can be used here.I wanted to make this more vegan.

At this point also add a cup of either white or wild rice. I like white because it doesn't take away the  flavors of the other ingredients.

Simmer everything for twenty minutes or until the carrots are firm but tender.

This was a great soup and I plan on making it a lot this season.

I loved how all the flavors came together and create a perfect vegetable soup that was full of flavor and protein. It was sooooooo gooodd! I can't wait for the leftovers tomorrow. I may get crusty rolls to have with it a second time. It;s the perfect marriage of sausage, spinach , celery carrots mushrooms beans and rice.

A good homemade soup is a must cook in the autumn,Try this heavenly recipe for the best bowl ever.It is the best soup for these chilly days and nights!!!!
 

Jamaican Kidney Bean Soup Spicy Goodness

 If you want a different kind of soup try Jamaican kidney bean .This is a fiery blend of goodness that can be made vegan to satisfy everyone form Rastas to vegans. A great aspect is that is can be tailored to what;s in the kitchen, Just add a few veggies and kidney beans  for a tasty marriage of flavors.

I saw the recipe and wanted to adopt to a vegetarian table. It starts with kidney beans. The original recipe calls for dried beans left to soak overnight but I found those straight form the can with their liquid also work.

Water and coconut are the base but I feel a vegetable broth adds more flavor to this I used the entire container - sixteen ounces pus two cups of coconut milk.

The beans are first sauteed in a mixture of Melt plant butter and olive oil. This is an extra step but it adds sooo much flavor to the soup. IThe spices are added.The original recipe called for Scotch bonnet but that's super hot and super fiery.

A combo of Chili powder and Berbere spice go well together. Chili powder adds a brightness and heat while The Berbere spice gives a sweet mellow heat. Then garlic and onion powder are added too  (although a chopped onion and minced garlic can also be used)

You can add any kind of veggie you want ,Jamaicans use root veggies like turnips and carrots but I also used crushed tomatoes which gives the soup a Manhattan clam chowder vibe 

I microwaved this for five minutes to tenderize the flesh.It was then cut into manageable slices and lightly mashed.I plan on using turnips and parsnips for the next time I make this.

Everything was brought to a rolling boil to really cook down the beans and yam slices. This also helps to meld the spices too.

This is one of the best soups I;ve made in a long time. I loved the spiciness and the coming together of the chili powder and Berber spice blend. It had a Manhattan clam chowder vibe like earlier stated, warm and flavorful, along with being deeply satisfying.It;s also good with rice if you want to add that later.

Jamaican kidney bean soup is a great soup to make for the weekends or week days. It's a spicy tasty blend. There really is flavor in every spoonful!!

A Warming Stew

 This is the time of year when a good stew is needed. It should go right to the heart and warm everything after a chilly day. One is a simple veggie stew with the addition of Berbere spice . It may be exotic but there's something homey and comforting about it's earthy deep taste.

I used it when I made a large vegetable stew the other night. I wanted something exotic and delicious- something different than the usual garlic and oregano mix.. I mixed with with onion and garlic powders

I used about three heaping tablespoons of it compared to a teaspoon each of the other.The base of the stew is olive oil and Country Crock plant butter.

As for the liquid a whole container of Acme's Organics vegetable broth does it otherwise the veggies can be too intense.

Shallots were first added sauteed in the oil and butter 

As for the veggies. Everything was thrown in the pot. I have an excellent fresh market in my neighborhood. Japanese eggplants, cucumbers, tomatoes ,orange bell peppers and  cubed boiled potatoes were first sauteed and then bathed in the broth.It did need protein.

Red beans and their water were added to it.

The veggies went from this to this:

It took maybe half an hour of cooking to thoroughly cook the veggies and gravy. You could add some peanuts to it for a more African vibe.

It was an excellent bowl of warming goodness. The Berbere spice adds a whole new layer to the various vegetable flavors. I would recommend using it in a dry rub for chicken too. The stew was the perfect dish on a cold December night.,

A warming stew with exotic  spice is the perfect antidote for a chilly evening. Make it and enjoy a delicious spoonful of heat and flavor. It's perfect for this season.

It's Crockpot Season

 It's January and that means one thing :time to get out  the crockpot or start using the one you received for Christmas. There's so much you cna make using it. Be rady for , easy, ribsticking meals  that warm you from yoru head to your toes.

I got mine out after a few seasons of not using it.I love it, from Classic which I bought at Target six years ago./ The handle is broken and it's seen better days after six years but it still works beautifully.

I spent a rainy , snowy Sunday making homemade vegan chili.It's my Mom';s recipe that I tweaked. It  has a cuo of both kidney and cannellini beans, a cup of vegan soy crumbles, crushed pepper infused tomatoes and tomato sauce. A mix of cumin, chili powder, along with onionand garlci powders were added. You can add real meat and just the tomato sauce. A bowl of it was perfect on a frosty, chilly day. You can jazz it up your own recipe by adding a layer of mixed Mexican cheeses, and sour cream or a dollop of guacamole.

Use your crockpot to make all sorts of warming dishes. My next big recipe with it will be homemade tomato sauce. This is bascially the chili recipe sans the cumin and chili powder. I can see  it on top of penne or spaghetti with vegan meatballs. I can also just serve meat balls and sauce over Italoan bread for a hot hearty, hero. Keep in mind that crockpots can also be used to make Swedish meatballs and a variety of homemade soups. Imagine a good leek and potato one being simmered in it. If you have apples, cut them up with some granulated sugar, lemon juice and cinnamon for a chunky applesauce. 

It's crockpot season. Use yours to make hot , tasty meals. It's such an easy cook that produces warming dishes for cold winter days and night.

Fall Soups

 It's time to think of homemade soups now that cooler Temps are here.It's an easy cook , especially  on a busy work day or weekend.

For me it's time for homemade celery and potato soups.All soups should start with a good stock.I like Acme's Signature veggie broth

Celery sometimes needs a lift.This is,where canned potatoes come in .I used Acme's Signature brand.

The recipe calls for a chopped white onion which may over power the taste of the celery.

 

I used Acme's Signature onion powder along with three clovrs of fresh garlic to flavor it.Before adding the broth I sautéed the veggies in a mix of Greek olive oil and three generous tablespoons of Melt plant butter.Salt and pepper were added for flavor.

Once the broth was added, it was ahalf hour of slow simmering.You could add chicken to this if you want to make it heartier.

The end result was a tasty soup.that's perfect on a chill night.Keep in mind that the celery can be swapped out for kale.You could also add carrots too for color and sweetness.

The days are getting cooler.Make a hearty soup.fpr a warm supper.Its,perfect on a chill fall night.

New Summer Dishes

 It's always fun to experiment with classic summer ingredients in new ways. The results are always fun , new dishes that are tasty. best of all they add to already established recipes. amping up their flavors.

This is true for a new salad I found in The New York Times Food section. I put a vegan spin on it, subbing in vegan mayo for the egg based one and oat milk based yogurt for the Greek kind

This may look like potato soup but it;s actually a pickle (yes pickle!!!) and celery salad. Both are chopped into manageable pieces and mixed with the mayo and yogurt. There should be a tablespoon of mayo and a quarter  of yogurt. However this was about a cup of yogurt and three to four tables spoons of mayo. It's more of a homage to cucumbers floating in  sour cream where the slices are bathed in the sour cream. The recipe calls for chopped red onion too however a generous sprinkle of onion powder works better.

Scallions are another summer crop that add flavor to summer recipes. I've  added chopped ones to a soy sauce for a more flavorful dipping sauce and marinade.

This is taking two to three scallions and cutting them into bite size pieces. Add to half a cup of soy sauce mixed with a teaspoon of honey or maple syrup, This counterbalances the saltiness. Olive oil is drizzled in for a silky texture. I love this over potstickers but it also makes a great marinade for steak. I love the flavor of salty and sweet plus the bite of Spring onions. They definitely enhanced the flavor of pot stickers I made.

Simmer ingredients can be remastered into new dishes. Try these two , the pickle and celery salad and the scallion marinade for a flavorful season. They are great additions to any cook out or picnic.

No Meat Allowed Barbecue

 It's easier than ever to have a vegan barbecue these days. Impossible Burger and Beyond Meat make it possible along with some Morningstar Farm products.These are a healthy alternative to the real thing.

Beyond Meat and Impossible Meat have patties that taste just as beefy as any animal based hamburger. If you want to jazz them up a bit then dusr both sides with onion powder before grilling.This brings to mind our mothers and grandmothers; recipes that combined  ground beef with minced onions.  You could also try a dusting of chili powder to give them heat.For those dog lovers , try Morningstar Farms hot dogs. Brush with olive oil or melted I Can't Believe It's Not Butter for a crisper skin. Also think about adding Miyoko's vegan Shredded Cheddar along with chili sauce for an over the hot dog. Use the cheese on the burgers too for a tasty good for you cheeseburger.

Nowadays it's easy to have a meat free barbecue. There are so many plant based products to make this happen. Try them for a healthier grilling experience.

Potato Croquettes - Celebrating Mardi Gras

 Today is Mardi Gras, a different one from years past. We can still celebrate  - at home with fun foods. For me it's potato puffs or  croquettes. I used last week's homemade mash potatoes to make a family favorite.

My recipe is a hybrid of two , one from Airfry Guide and the other from Fork To Spoon. Fork To Spoon suggests first rolling the croquettes in flour then egg and breadcrumbs. I nixed the first and just had the vegan egg mix Vegg and regular breadcrumbs. I used about two tablespoons of the egg mix and a cup of water to get it to the desired yolk thickness.  The recipe calls for a cup of breadcrumbs. As for the potatoes , use anywhere from two to three cups (I used the last because the croquettes are popular in my house)

It was a quick dunk, then roll in these.   They look like cauliflower florets.

 They were fried for five minutes at 400 degrees F in the air fryer. 

They were then taken out  flipped and air fried for five minutes more at 400 degrees F.

  These were a tasty bite, with a crunchy exterior and a tender interior. I added some parsley and salt to the breadcrumbs for more flavor.

                                   The whole batch was around sixteen croquettes but they were quickly gobbled up. That's how good they are. You can vary the recipe by adding ham or cheese in the middle. Add a dash of garlic or onion powder to the bread crumbs along with oregano.

This is a fun Mardi gras dish. It's a lots of messy work but worth it. Celebrate any event with homemade potato croquettes.

In Praise Of Good Sandwiches

 We're still working form home . Kids are still learning from home. That means quick lunches with ingredients thrown together. Yet we all deserve a decent sandwich.It's not hard.  it's just two slices of bread with a good filling inside. That's it.Anyone, even the littlest home chef can create a tasty one,

The base of any sandwich is the bread. The best kind is a thick slab of  an artisanal one. Think rye or sourdough. The inventor, John Motnagu, the fourth earl of Sandwich set the example. He wanted his  roast served between two hearty slices so he could have one hand free to play his beloved cards. Think a one inch slice with a couple of slices of meat in between. Leftovers are perfect for this. Sliced chicken or turkey is perfect for this as is leftover London Broil. Make sure that these are sliced thickly too (thinner for the little ones so it's more manageable). Cold cuts are also tasty but just make sure they're of the best quality. Many groceries are still slicing  while others have the meats already sliced and packaged for purchasing. What makes for the best sandwich filling? That's up to you however the brand you choose will make a world of taste difference. Boar's Head is about the best flavorwise .It tastes like fresh from the deli. Their ham is perfect, especially since it's sliced wafer thin. Italian cold cuts are also a treat, especially on sliced Italian or French breads. Try them together for a true burst of flavor. Prosciutto and mortadella are sheer heaven together. Prosciutto and salami are also a great combo, especially on chewy Italian bread.

 You can also create a delicious filling if you're on a creative bent. Chicken or tuna salad is a nice change of pace and you  can have fun varying the recipes.Add some chopped tarragon to the chicken while tuna can get some freshly ground peppercorns for bite. Ham and roast beef can also be turned into salads thanks to chopping them in a food processor and then mixing with mayo. Ham salad can be spiked with mustard or celery seeds while a roast beef salad can benefit from a little crushed garlic and onion powder.  All these salads can be served on toast but also artesenal bread would work well. For real luxury try lobster or shrimp salad. You can also create a crab salad which would be good on buttery brioche. Leave out any seasonings on the seafood. Just enjoy their rich briny flavor and maybe a little chopped celery added in. Vegans and vegetarians can also have tasty fillings. There's a variety of different soy cold cuts that taste like smoked turkey and bologna. These can be slathered with Nayonnaise, the eggless mayonnaise which tastes exactly like the real thing. Of course nothing beats a tomato and Nayonnaise sandwich, You can add Morningstar Farm's soy bacon along with some arugula for a lush BLT too.Sliced tomatoes also work with sliced cucumber and red lettuce too. Sliced avocados on toast are another good lunch idea, especially when they're with onions and sliced Roma tomatoes.

Creating a good sandwich is easy. It just takes, bread, a filling and some creativity. It makes for a satisfying and filling lunch .

Easy Veggie Meals

A meal comprised out of just veggies (and fungi) is one of the healthiest and easiest. Get the "steak" of the vegan world, portabella mushrooms, season and air fry and it's the perfect dinner. Add a salad and it's even better.

Before you start it pays to have these . They're what I call the trinity of spicings. Garlic salt , onion powder and oregano. Use this for really flavorful portabella mushrooms.

A sprinkle of each on the gill side after the mushrooms have been brushed with olive oil (Use a pastry brush and Philip Berrio oil for this) If the caps are too big cut them in half.

It's then air frying both sides for eight minutes on both sides at 390 degrees. F. 

As for the salad, go with a simple green bean. Steam them in the microwave (it's easier) for four and a half minutes, then dress with olive oil, apple cider vinegar ,onion powder, sea salt and freshly ground pepper.

Chill for two to three hours before serving.

Together this is a filling and tasty vegan meal, perfect for a summer's evening.

. The portabella cooks up and tastes exactly like a steak and the green beans are a crunchy, fresh complement.

There is no simpler meal than this. It's an easy cook. Try it for a nice break away from the usual fare.

An Easy Rice Salad

Salads are one of the easiest summer meals to make for a lunch or dinner. Yet greens can get boring. Macaroni is the same. Try something different like a rice salad. It's really an easy make and it can be customized to suit tastes.

I decided ti try it after being bored with the usual salad choices. Brown rice is more colorful and nutritious than white. I used Acme's Signature brand.

I used three cups of it and three cups of water to make six servings.

It was boiled,

Then put into a large bowl to cool in the fridge. I let it sit for an hour but for a colder, more refreshing rice try to make it about three hours before serving, Also DO NOT keep the freshly cooked rice out for more than four hours.It can attract bacteria which will cause salmonella - or food poisoning.

The fun part comes with what you put in.

I used sliced Roma tomatoes  along with diced  orange and yellow bell peppers,  red kidney beans and sliced black olives. For more flavoring I used a generous amount about a teaspoon of onion powder along with a large dousing of garlic salt. You could add diced garlic if you want a fresher flavor. Half a cup of olive oil was added along with a teaspoon of red wine vinegar.

It was a flavorful bowl of all sorts of tastes and textures.

What's good with this is that you can add what you want. it would be good with leftover chicken or pepperoni slices. You could add almonds or broccoli for an Oriental vibe. Feta cheese and kalamata olives can give a Greek feel. Have fun with it. It's easily stored and you can have it either for lunch or dinner the next day.

A rice salad is a nice way to beat the heat with easy cooking. Make up a big bowl for a tasty lunch or dinner. Then enjoy this cool and filling alternative to a traditional greens or macaroni salad.

Gardein Gets The Ultimate Burger

Just when you think Gardein couldn't get any better with their vegan meats, they step it up a notch more. They have created  the Ultimate Burger a take on the Impossible Burger and Beyond Meat.

This is a big burger weighing in at two and a half pounds a patty. There's only two of them in a pack and they're around 240 calories each. They only have ten grams of fat too which is perfect for those watching their weight.It's recommended to cook on a griddle or in a skillet.

I added some onion powder so they taste like the old fashioned burgers my Mom and Nonna made. It's a long fry, with each side being cooked for six to seven minutes, maybe longer depending on how long they've been in the freezer (Hint. thaw them out first).

Next time, I will definitely use the air fryer for these. I think it will make for a juicier and crispier patty.

Add what you want to it. I just prefer mine plain with some sliced tomatoes.

What do you end a vegan meal with?

Vegan cupcakes from Rutherford, NJ's Sweet Avenue Bake Shop! It's a birthday celebration!

Vegans and vegetarians will love this new addition from Gardein.It's a tasty alternative to the Impossible Burger. Try it plain or on a bun with all the fixings.