Creole Smoky Black-Eyed Peas

Creole Smoky Black-Eyed Peas

Growing up in a southern family, eating black-eyed peas was a part of every Sunday meal at our house. I don’t quite remember, but I think Grandma just opened a can of beans, threw in a ham bone, and called it dinner! My recipe has evolved over the years, and this one is my favorite! This vegan version pays homage to my New Orleans side of the family, and its creole influence lends a rich, creamy, and super smoky deliciousness!

Though called a pea, black-eyed peas are a variety of the cowpea and are technically a bean. In the South, this dish is referred to as Hoppin’ John, and while a traditional Hoppin’ John is made with bacon, a ham hock, or fatback, this vegan version uses liquid smoke.

It is customary to make black-eyed peas on New Year’s Day for good luck and prosperity for the New Year in southern culture. Served with greens (collards, mustard, or turnip greens, which vary regionally), the peas represent coins, the greens represent paper money. Cornbread is often served with black-eyed peas and greens, represents gold.

Serve over rice, with a piece of cornbread, and enjoy! Oh, and don’t forget the hot sauce!


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Creole Smoky Black-Eyed Peas

  • Author: Stephanie Bosch
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings 1x

Description

I like to use dried beans because most canned black-eyed peas are simmered in a ham broth. Or they contain Disodium EDTA, which is a preservative used to promote color retention. It is synthesized from ethylenediamine, formaldehyde, and sodium cyanide. EEK! But you can use canned beans in a pinch, or if you don’t want to wait! When I used canned beans of any kind, I like to use the Eden Organic brand.


Ingredients

Scale
  • 4 cups dry black-eyed peas
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 ribs celery, minced
  • 4 cloves garlic, minced
  • 1  jalapeno pepper, minced
  • 2 (15-ounce) can fire roasted tomatoes 
  • 5 cups vegetable stock 
  • 3 tablespoons tomato paste
  • 1 tbsp voodoo magic spice mix*
  • 1 tsp salt
  • 1/8 tsp liquid smoke
  • 1 bay leaf
  • Freshly ground black pepper (to taste)
  • Tabasco, parsley, and green onions, for garnish

Instructions


    • Rinse dried black-eyed pea beans, pick through and discard any debris or bad beans. Add beans to a stockpot and bring to a boil. Boil for 5 minutes and remove from heat. Cover and let sit for 1-2 hours.
    • Warm a large, heavy skillet (I use cast iron), add 2 tbsp oil. When the oil is shimmering, add onions, bell pepper, celery, garlic, and jalapeños, sauté the mixture for 3-5 minutes. Add voodoo seasoning mix. Sauté until mixture has softened, about 3 minutes. 
    • Add vegetable stock, tomatoes, tomato paste, and bay leaf.
    • Drain the soaked beans, rinse, and add the beans to the pot. 
    • Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
    • At this point, if using, add collard greens, and cook for 5 more minutes, stirring occasionally,
    • Cook until beans are tender and slightly thickened.
    • Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.
    • Remove the bay leaves.
    • Taste and adjust for seasonings with pepper, seasoning, and salt if needed. Serve over cooked rice and garnish with green onion.
    • Add lots of Tabasco and enjoy it! 


Nutrition

  • Serving Size: 6
  • Calories: 210

Stuffed Acorn Squash

Stuffed Acorn Squash

Thanksgiving is one of my favorite holidays. Mostly because I get to see family, eat until my heart’s content, and then lay around like a slug watching football until it’s time to go to bed. But being a vegan means I always have to bring my own food! Every year I tell myself I’m going to make something different, and every year I come back to this same recipe! I LOVE this dish for Thanksgiving. It is not only delicious, but it’s also a show stopper! Mark Twain once said, “I can live for two months on a good compliment.” And I get enough compliments on this dish to last me until Valentine’s Day!

The basmati mixed with the sweet cranberries and spicy vegan sausage is simply delicious! If you don’t want to use the Field Roast Farms sausage, you can use Crimini mushrooms instead. The vegan goat cheese is super simple to make, and I usually double the batch. I use half the cheese for this recipe (I also use it in my Mushroom Wellington recipe). And I use the other half of the cheese rolled in herbs as my holiday appetizer. You will need to make the cheese a day in advance. But if you don’t want to make your cheese, Miyoko Schinner makes a Classic Chive Double Cream Cheese that is divine and you could easily substitute.


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Stuffed Acorn Squash

  • Author: Stephanie Bosch
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour

Description

Usually, I avoid using vegan “meats” from the grocery store. Typically they are highly processed and contain ingredients that I can’t pronounce. But this Field Roast Farms sausage is made 100% from fresh fruit and vegetables! Crafted from apples, Yukon gold potatoes, onions, garlic, sage, and ginger, it is the perfect “meat” for my vegan meal!  If you wish to avoid the sausage, you can easily use diced crimini mushrooms instead!  Do be aware this sausage is not gluten free. 


Ingredients

Scale

For the roasted acorn squash:

  • 2 large acorn squash
  • 1 tablespoon olive oil
  • Pinch of salt and black pepper
  • Pinch of thyme

For the filling:

  • 1 tablespoons olive oil (can use vegetable stock, if oil free)
  • 2 Field Roast Smoked Apple & Sage Sausage links, cases removed and diced
  • 1 large yellow onion, diced 
  • 1 1/2 tsp garlic (about 3 cloves)
  • 1 1/2 cup prepared rice (I used white basmati)
  • 1 tsp dried thyme 
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 cup herbed vegan goat cheese
  • ¼ teaspoon salt
  • Pinch of black pepper
  • ½ cup fresh parsley, chopped (plus more for garnish)
  • ½ cup dried cranberries
  • 1/2 cup vegan parmesan (I use Follow Your Heart)

 


Instructions

  1. Preheat oven to 425° degrees. Wash and dry squash. Slice squash in half from tip to stem and scoop out seeds.
  2. Place the squash halves flesh side up on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and pinch of thyme. Roast flesh side down until almost done, about 25-30 minutes. Remove squash from oven and set aside.
  3. While squash is cooking heat medium size skillet over medium heat.  Add 1 tablespoon of olive oil (or stock, if oil free) to pan.  Once the oil begins to shimmer add diced onion, sausage, and dried cranberries. Add 1 tsp each thyme, oregano, garlic powder, and parsley. Sauté until onions are translucent and sausage has browned about 6-7 minutes. Add garlic and cook until fragrant, about 30 seconds. 
  4. Add prepared rice.  Stir until rice is warmed through.
  5. Remove the skillet from heat and stir in the vegan goat cheese. Season with salt and black pepper. 
  6. When done, remove squash from oven and reduce heat to 350°.  
  7. Divide mixture between squash halves.  Top each squash with vegan parmesan cheese and return to oven.  Bake for an additional 30 minutes.  
  8. Garnish with fresh parsley. Serve warm.

Notes

The sausage mixture can be made a day ahead and refrigerated.   

Cousin Sara’s Savory Vegetable Pot Pie

Cousin Sara’s Savory Vegetable Pot Pie

My cousin Sara and her husband are expecting their first baby! They have both recently dabbled in a vegan/vegetarian lifestyle and said they felt really great! Because they want to continue their journey Sara reached out for some recipes. We talked about how our western plates are the exact same, a meat, a vegetable, and starch. So, what does one do when the meat is not on the plate? We make our veggies come front and center! I hope you love this Sara! Love to all three of you! Can’t wait to see the new bundle!

This, my friends, is the ultimate comfort food. I simply love a good pot pie, and let me tell you this one doesn’t disappoint. The key for me in the one is the pickapeppa sauce. If you’ve never heard of it before it is made from cane vinegar, onions, sugar, tomato paste, sea salt, peppers, raisins, ginger, mango concentrate, cloves, thyme, garlic, black pepper, orange peel. It’s rich and adds a depth of flavor I’ve never seen before. Subsequently, I use it in my vegan gumbo, and it is a game-changer!

The other great thing about a veggie pot pie is that you can use any vegetables that you have on hand! I loved the addition of green beans and parsnips in this recipe! You can make the filling in advance and/or double the filling and freeze the half you don’t use! I also prefer to use fresh herbs if possible!

Vegetable Pot Pie

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Savory Vegetable Pot Pie

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Savory vegan vegetable pot pie!  Loaded with veggies, this is the ultimate comfort food! 


Ingredients

Scale
  • 2 tablespoons vegetable stock
  • 1 onion, chopped 
  • 8 ounces crimini mushrooms, stemmed and quartered
  • 1 clove garlic, minced
  • 2 large carrots, diced 
  • 2 parsnips, diced
  • 2 medium russet potatoes, peeled and diced
  • 2 stalks celery, sliced 1/4 inch wide
  • 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
  • 3 cups vegetable broth
  • 1 cup plant-based milk
  • 1 teaspoon kosher salt
  • 1 teaspoon dry rubbed sage
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • Pinch cayenne pepper (optional)
  • 1 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons soy sauce
  • 1 tablespoon pickapeppa sauce (do not omit)
  • 1 pre-made piecrust

Wash:

2 tablespoons coconut oil and 1 tablespoon maple syrup, mixed


Instructions

Preheat oven to 425°.  

Heat vegetable stock over medium heat in a large cast-iron skillet. Cook onions, mushrooms, and garlic in stock for 3 to 5 minutes stirring frequently. Stir in carrots, parsnips, potatoes, and celery.  If the vegetables begin to stick, add additional stock one tablespoon at a time if needed.  

Add spices and cook for 2 minutes. Stir in green beans. Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the milk, adding a few splashes at a time, stirring constantly, scraping any brown bits from the bottom of the pan.  Add vegetable stock, soy sauce, and pickapeppa sauce. Bring to a low boil.

Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Then turn the heat down and simmer for about 10 minutes, or until vegetables are barely tender.  Season with salt and pepper.  Remove from heat and let cool for about 5 minutes. 

Roll the pie dough into a circle large enough to cover your cast iron pan. Brush the edges of the cast iron with the coconut oil and maple syrup wash, then lay the dough over the top to overhang the sides. Trim the overhang to a 1/2 inch larger than the edge of the pan. Gently press the dough onto the sides of the pan so that it sticks, then brush all over with the remaining wash. With a sharp knife, cut five slits in the top.
Carefully place the cast iron in the oven. Bake until the pie is hot and bubbly on the inside, and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.



Nutrition

  • Calories: 467

Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it! 

 


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Vegan Broccoli Cheddar Soup

  • Author: Stephanie Bosch
  • Prep Time: 5 minutes
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 Cups 1x
  • Category: Soup
  • Diet: Vegan

Description

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it!


Ingredients

Scale

1 head of organic broccoli, coarsely chopped

1 onion, diced

2 cloves garlic, minced

½ cup shredded carrots

1 stalk celery, finely diced

1 cup cashew queso

4 cups vegetable stock

¼ cup water

Salt and pepper, as desired


Instructions

  • Heat dutch oven over medium heat. Saute onion and celery in ¼ C water until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds.  
  • Add carrots and broccoli, and stir. 
  • Add the vegetable stock into the veggie mixture. Gradually pour queso while stirring constantly. Bring to a simmer; cook until thickened, and vegetables are tender about 20 minutes.

Notes

To add potato, peel and medium dice one russet potato.  Add to carrots and broccoli mixture, and simmer as directed. 

Creamy Polenta with Portobello Mushrooms and Red Pepper

Creamy Polenta with Portobello Mushrooms and Red Pepper

Last night my husband had a zoom client meeting that included a wine tasting from Napa Valley. The manager of Amizetta winery in Napa (St. Helena, to be exact) walked them through two wines. My job was to make a great meal that would pair well with a bold Cabernet and a Merlot. The first thing that came to mind, of course, was portobello mushrooms! These steaky mushrooms are versatile and hold up well to the deep complexity of the cabernet and the soft tannins of the merlot. So yummy! I couldn’t decide between creamy polenta or polenta cakes, so I made both.

Mushrooms:
1 tbsp olive oil
1 pound portobello mushrooms, sliced to ¼” slices
1 medium onion, diced
1 red bell pepper, diced
2 tsp garlic, minced
1 tsp thyme
1 tsp basil
½ tsp red pepper flakes
1 bunch spinach, roughly chopped
½ cup red wine
Salt and pepper to taste

Polenta:
I used a store-bought San Gennaro Polenta, a traditional Italian
1 cup vegetable stock
2 tbsp nutritional yeast

Warm medium skillet over medium heat and add olive oil. Once the oil has heated and begins to shimmer, add onion and bell pepper. Saute until the onion is translucent, about 8 minutes. Remove pepper/onion mixture from pan and add to a mixing bowl. If necessary, add more oil and then add mushrooms and spices to the pan. Saute for about 5-7 minutes. Deglaze the pan with the red wine, and add salt and pepper. Add spinach and cook until spinach has wilted. Add pepper/onion mixture to pan and heat through until warm.

Polenta:
While the mushrooms are cooking, crumble ½ of polenta into a saucepan and add vegetable stock and nutritional yeast. Simmer over medium heat until most of the stock has evaporated, and the polenta is smooth. I used a potato masher to help break down the polenta. Take the other half of the polenta and slice into ¼” pieces and add to a well oiled warmed skilled. Cook for about 3-4 minutes per side or until sufficiently browned.

To plate: Add creamy polenta to a plate, top with browned polenta slices, then top with the mushroom mixture—salt and pepper to taste.

Cauliflower Vichyssoise with White Truffle Oil

Cauliflower Vichyssoise with White Truffle Oil

Here is another summer soup for your palate!  Like a traditional vichyssoise, this soup can be served either hot or cold. It is so rich and satisfying it definitely leaves you wanting more! You’re welcome.

 

 

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Cauliflower Vichyssoise with White Truffle Oil

  • Author: Stephanie Bosch

Description

Easy Summer Soup 

 


Ingredients

Scale

2 tablespoons extra virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 head cauliflower, cored and chopped (about 7 cups)
1 (16-ounce) cans of white beans, drained and rinsed (cannellini, great northern, or navy)
1 medium potato, peeled and chopped into 1/2-inch pieces
1/2 cup white wine (optional)
½ tsp onion powder
1 tsp Dijon mustard
1/2 tsp nutmeg
1/8 tsp cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
4 cups low-sodium vegetable broth
1 cup non-dairy milk of your choice (I used full fat coconut milk)
White truffle oil
Chopped chives for garnish, hazelnuts, sriracha or other hot sauce, microgreens (all optional)


Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes. Add the cauliflower, beans, potatoes, mustard, and spices, except salt and pepper. Stir well coating all ingredients. Cook for about 1 minute. Add wine to deglaze the pan. Add vegetable broth, salt, and pepper and bring to a boil. Reduce the heat, cover, and simmer until the cauliflower is completely tender about 20 minutes. Remove the pot from the heat and stir in the plant-based milk. Puree the soup with an immersion blender (or in batches in a regular blender). Transfer the soup to the refrigerator and chill. Drizzle soup with truffle oil, add a few drops of sriracha, hazelnuts, and sprinkle with the chives/microgreens, before serving.


Hummus Bowl with Roasted, Raw, & Pickled Vegetables

Hummus Bowl with Roasted, Raw, & Pickled Vegetables

This is one of my most favorite meals.  Not only does it check all the healthy boxes the combination of flavors is out of sight!  The great thing about this bowl is that it can be made an infinite number of ways.  I usually always have pickled veggies and fresh spouts on hand so they made an easy and flavorful addition to what might otherwise be a basic Buddha Bowl.  Roasted Cauliflower is my most favorite addition to any bowl and with the sweet pickled onions and creamy hummus, well, sufficed to say it was my favorite meal of the week!


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Hummus Bowl with Roasted, Raw, & Pickled Vegetables

  • Author: Stephanie Bosch
  • Prep Time: Varies
  • Cook Time: 25 minutes
  • Total Time: 28 minute
  • Yield: 4 servings 1x
  • Category: Main Meal

Ingredients

Scale
  • 1/2 head cauliflower chopped into 1” florets
  • 1 (12 oz) pack drained organic tofu, cut into 1” cubes
  • 2 cups sangria tomatoes (grape will work too) sliced on the bias
  • 1 cucumber sliced
  • 1 (15.5 oz) can garbanzo beans, drained and rinsed
  • 1 (7 oz) jar of sundried tomatoes, sliced into matchsticks
  • 1 cup pickled red onions
  • Hummus (homemade or store-bought)
  • 1 cup sprouts (alfalfa, or microgreens)
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1.5 tsp sea salt
  • 2 Tbsp organic extra virgin olive oil
  • Pepper, to taste
  • Sunflower Seeds (pepitas work, too!)

 


Instructions

Preheat oven to 400°F.

Slice cauliflower into 1″ pieces, add to large mixing bowl.  Drain tofu and cut into 1″ cubes, add to cauliflower.  Slice tomatoes on the bias (I like to use multi-colored tomatoes for presentation) and add to the cauliflower-tofu mixture.  Combine cumin, paprika, garlic powder, salt, and pepper in a small mixing bowl, reserving 2 tsp of spice mix in a separate bowl.  Coat mixture with 2 Tbsp of olive oil, stir well making sure all pieces are coated, add spices, and stir.  Add tofu, cauliflower, and tomatoes to a parchment-lined baking sheet.   Roast for 25 minutes, turning mixture at halfway point.

When vegetables are done, divide all ingredients, except sprouts and hummus, between 4 bowls.  Add hummus to the center of each bowl, and sprinkle with the remaining spice mix.  Garnish each bowl with sunflower seeds and sprouts. Enjoy!

 


Notes

Feel free to use any vegetable of choice. 

Keywords: hummus, bowl, roasted vegetables, cauliflower

Mushroom Bolognese

One of my favorite sauces is Bolognese.  It’s simple, delicious, and reminds me of one of my favorite meals growing up.  This meat-free version is made from ground mushrooms and is ready in about 30 minutes.

Mushroom Bolognese

spaghetti-bolognese-food-rustic-722670

2 (8 oz) packs of cremini mushrooms

1 yellow onion, diced

3 cloves garlic

1 medium-size carrot

1 medium celery rib

2 Tbsp tomato paste

2 Tbsp oil, or water

½ cup red wine

1 tsp basil

1 tsp oregano

1 tsp salt

½ tsp red pepper flakes

½ cup cashew cream

1 tsp rosemary

In a food processor, pulse the onion, carrot, celery, garlic, and mushrooms until finely chopped. In a large pan warmed over medium heat, add oil, or 2 Tbsp water, if not using oil. Add the vegetables, season with basil, oregano, and cook over moderate heat until softened, 20 minutes. Add 1 Tbsp of water, or stock, as needed, to prevent sticking.
Add the wine, salt, and red pepper; and stir. Cook until the wine evaporates.  About 3-4 minutes.

Add the cream, rosemary, and 1/4 cup of grated vegan cheese and simmer for 5 minutes.
At this point, you can either add warm pasta, and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated, or stuff shells and top with remaining creme sauce. Serve.

Aloo Gobi with Chana

Aloo Gobi with Chana

After Mexican food, Thai food, and Indian food vie for second as my most favorite food.   A few weeks ago my husband ordered a Veg Manchurian from our favorite Indian restaurant. It was delicious, but it was waaaaay too SPICY.  I got the hiccups and couldn’t feel my tongue after 7 bites.   Maybe it’s just my western palate, but I would have enjoyed it so much more if it lost some of its heat.   So I decided to dive headfirst into Indian cooking!   The ingredients sound complex, but it really is ALL about the spices.  After perusing many a dozen recipes (both North and South Indian) I realized that most of the spices in this recipe are universally Indian/Middle Eastern, and by adding them to my pantry, I opened up a whole new world (or at least a dozen countries worth) of food!

Aloo Gobi is a simple dish made from cauliflower and potatoes.  There are generally two kinds of Aloo Gobi, one made with onions and tomatoes, and one without.   I love both, but this one is my favorite…mostly because I envisioned eating it over creamy coconut curried lentils!  I added chickpeas or “chana” to bump the protein and it was delicious!

Baked Aloo Gobi with Chana

•2 medium russet potatoes, cut into 1” cubes

•1 medium head of cauliflower, cut into small florets

•1 14 oz. can chickpeas (chana) 

•2 Tbsp Olive Oil 

•2 tsp. ground cumin 

•2 tsp. ground turmeric

•1 tsp. ground coriander

•¾ tsp garam masala

•¾ tsp dried fenugreek leaves

•¾ tsp amchur (dry mango powder)

•1 Tbsp. minced ginger

•1 Tbsp. minced garlic

•Pinch of asafetida (optional, but really great)

•Pinch of cayenne (adjust according to preference)

•1 tsp. (or more) kosher salt

•1 Tbsp. (or more) fresh lime juice

•½ cup chopped cilantro

Instructions

1. Chop the cauliflower into small florets and put in large bowl.

2. Chop the potatoes into 1” cubes and add to the bowl.  Add drained, rinsed chickpeas.

3. Mix spices until well combined.   Remove Add spices to the vegetable mix; toss to coat.

4. Add olive oil, minced ginger, and garlic, to the bowl and toss well. 

5. Let the vegetable mix sit for a minute or two.

6.Spread mixture in a large stoneware or 3” ceramic baking dish. 

7. Bake at 400° F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender. Taste and adjust salt and spices accordingly. Garnish with fresh cilantro, a dash of turmeric, and lime juice. And serve hot with any Indian bread.

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Fire Roasted Vegan Tomato Bisque

Fire Roasted Vegan Tomato Bisque

The other day my oldest daughter was craving tomato soup.  I had to admit it sounded really good to me too.   Grilled cheese and tomato soup is the best!  Of course, her version was a can you throw in the microwave, and mine was, well…this.

Fire Roasted Vegan Tomato Bisque

  • 1 tablespoon olive oil
  • 1medium onion, diced
  • Two 14 1/2-ounce cans diced fire-roasted tomatoes, with juices
  • 4 cups vegetable stock
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika (regular sweet paprika works, too)
  • kosher salt to taste
  • 1/2 cup(80ml) light coconut milk, or cashew cream

INSTRUCTIONS

    1. Heat olive oil in a heavy-bottomed pot, over medium-low heat. When the pot is hot, add onions and cook for 6 to 8 minutes, until the onions are soft. Stir often and add 1 TBSP stock or water if needed, to keep the onions from burning.
    2. Add tomatoes, including the liquid, and stock. Add tomato paste, dried oregano, dried basil, paprika, and a pinch of kosher salt. Raise the heat to medium and bring everything to boil. Let the soup simmer for 8 to 10 minutes. Turn off heat. Let the soup cool off for 5 minutes before transferring to a blender to blend.  (I blend a little more than half of the mixture and leave the rest for a bit for texture).
    3. Return soup to pot and stir in coconut milk or cream.
    4. Serve in bowls with black pepper, minced basil leaves, nutritional yeast, and a swirl of cashew cream, if you’d like.
    5. Top with croutons. I used Minimalist Baker’s “Actually Crispy Chickpeas”  She nailed it!