Soup. It's what's for dinner.
This is my version of chili. It's the simplest recipe in the world.
Easy Chili (Eat 2 Live friendly and wicked fast...watch out Ray Ray)
4 cloves garlic
1 15oz can black beans (no salt is preferable)
1 15oz can pinto or kidney beans
2 15 oz cans no salt added diced tomatoes (organic is best)
1 cup frozen corn (I suggest Trader Joe's Super Sweet Organic Corn or TJs Cut White Corn)
1 bunch broccoli florets (about 2 cups) or one bag frozen broccoli (I like the Trader Joes broccoli florets...both organic or conventional)
1 tablespoon cumin seeds
2 tablespoons chili powder
cilantro (I use the frozen spice cubes from TJs)
1 teaspoon dried italian seasoning
cayenne pepper to taste
a few splashes of liquid smoke.
Steam fry the garlic/scallions & cumin seeds in a little bit of water until tender. Add tomatoes and beans and rest of spices. Add corn and broccoli and bring to a boil. Lower heat and simmer for at least 20 minutes or so. Add liquid smoke within the last few minutes of cooking.
Oh, and the book the chili is resting on is pretty great. I got it at a company flea market thing we did to raise money for our in house charity. I got that and "Simply Vegan" for a buck a piece. One of my co-workers made sure to put aside the vegetarian books for me. Why anyone would want to get rid of them is beyond me...
Last week Emmy posted about this lovely vegetable soup she made. That post inspired me to use up my dying vegetables (spot a trend?)and make my own!
I don't have a recipe, but I'll tell you what I put in it...
1 bunch kale
3 or 4 carrots
1 can of no salt tomatoes
1 vegan bouillon cube (I use Rapunzel)
white bean puree (1 can of canneloni beans after a trip to the blender mixed with some water)
one bag of Trader Joe's Green Garbanzo Beans
Delicious! Totally not soup. It was definetely stew. And SO not stoup. I really don't like that expression. And soup tastes even more fantastic when eaten on a pile of books one has scored from a recent library sale.
My new issue of Vegetarian Times arrived today...and oddly enough, there was an entire section devoted to this very topic. There was a quick and simple recipe for 'Creamy Broccoli Soup' that I made but was not impressed. It wasn't really all that photo worthy either.
Moving on from the soup...
I went to go visit a friend from my hometown up north who just had twins at the end of last month. The boys are wonderful adorable bundles of giggles and poop, and I was so happy to meet them. I did make sure to make copious amounts of baked goods for the new family because I know that they have their hands full and food is ALWAYS welcome. I made them all vegan items, with the exception of some chocolate cookies that I made with regular sugar and some Reese's peanut butter chips. They *loved* everything, and it made me smile because they are both serious carnivores.
This is what I brought:
1 batch Chocolate Chip Scones (VwaV)
1 batch Awesome Chocolate Cookies (Vegweb)
1 batch Multi Grain Cookies (Back of canister)
1 batch Chocolate Chip Cookies (VwaV)
Awesome Chocolate Cookies
Ingredients (use vegan versions):
3/4 cup margarine
1 cup unrefined sugar
1 egg equivalent
1 teaspoon vanilla
1 1/4 cup whole wheat pastry flour
1/3 - 1/2 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup any kind of vegan chips (peanut butter are awesome)
Preheat oven to 350. Mix margarine and vegan sugar until creamy. Add egg and vanilla. In a separate bowl, blend flour, cocoa, soda, and baking powder. Add dry mixture to wet mixture and mix until everything is well blended. Stir in the chips. Form balls and smash them down a little bit on an ungreased cookie sheet. Bake for 7-9 minutes until the tops are no longer gooey
Multigrain Cookies (from Country Choice Organics)
1 c. butter or shortening (I used EB)
1 1/2 c. packed brown sugar
egg replacer for 2 eggs
1 T water
2 c. flour
2 t. baking powder
1 t. baking soda
1 t. salt
Blend: Flour mixture with butter mixture
1 1/2 c. quick multigrain mix (or oatmeal)
1t. grated orange peel
Drop: Slightly rounded teaspoonfuls onto greased baking sheets
Bake: 10 - 12 minutes at 375° F.
Makes 3 1/2 dozen 3" cookies.
Phew! :) So now tell me...anyone in the area going to the BVF?