Hearty Nine Bean Soup Recipe

It’s been a long time since I posted a recipe. It’s also been a long time since I’ve done any real cooking for myself and my family. I guess that what happens when a baby comes along 🙂 Now that Jordan is three months old, I feel like I have a slightly better handle on managing my time. This soup turned out a lot better than I thought it would. To be honest, cooking with dried beans has always seemed like far too much work. Mostly because I don’t really tend to plan my meals ahead and like quick, easy food. Yesterday I was looking through the pantry and came across the giant jar of dried beans that was gifted to me, that combined with the carrots & celery in the fridge that needed to be used made me want to cook up some soup!!! So here it is, nine bean soup. The recipe is off the package of beans (Golden Boy) but I changed it a bit to make it vegan, original called for chicken broth (eeew) and added some carrots and nooch, upped the garlic content, blah blah blah so it’s not exactly my recipe but not the same as the package.

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Nine Bean Soup
2 T olive oil
1 coarsely chopped onion
5 cloves garlic, minced
4 stalks celery, roughly chopped
4 carrots, roughly chopped
2 cups nine bean soup mix (just dried beans)
6 cups vegetable stock/broth (I used homemade)
2 cups water +one cube veggie broth
1 540ml can tomatoes ( I used cracked pepper&roasted garlic stewed tomatoes)
1 bay leaf
Salt & pepper to taste, garlic salt too!
1/2 cup nooch
Daiya shreds for garnish

Soak beans in cold water overnight (12hrs). Drain before using. Heat oil over medium heat in saucepan, sautéed garlic, onions, celery & carrots (seasoned with salt & pepper) for 5 minutes or until onions & celery is translucent. Add broth, water, tomatoes, beans & bay leaf. Increase heat to high and bring to a boil, then reduce to medium low and simmer for 1.5 to 2 hours. Add garlic salt to taste & nooch.

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Veggie “Alfredo”

I just threw this together the other night so I don’t really have an exact recipe but I will post approximations of what I used so you can recreate this for yourself if you so choose!

“Alfredo” sauce

2 tsps vegan margarine

4 tsps flour

1/2 cup rice milk

1/4 cup vegan cream cheese, garlic & chive flavour (I used Galaxy Nutritional Foods)

2 cloves garlic, minced

2 tbsps nutritional yeast

1 tsp garlic salt

1 tsp white pepper

Make a roux with the flour & margarine. Add in the remaining ingredients and stir well. Heat through until the cream cheese melts and you have a nice thick sauce. I like to blend mine in the magic bullet once it is all cooked so I don’t get any big garlic chunks. Pour over your favorite noodles & veggies 🙂

Veggie Chick’n Pot Pie

1  9 inch deep dish pie crust

1 tbsp + 1 tsp olive oil

1 medium yellow onion, quarter and thinly sliced

2 small yulon gold potatoes, cut into small cubes

1 1/2 cups brocolli, chopped fine

1 1/2 cups mixed frozen veggies (green beans, corn, carrot, peas)

2 gardein scallopini breast, chopped into small pieces

1/8 cup flour

1/8-1/4 cup nutritional yeast

1/2-3/4 cup rice milk

salt, pepper & 3 tsps Italian seasoning  to taste

1/4 cup bread crumbs

Preheat oven to 350. Boil potatoes on stovetop or microwave (about 10-15mins) until cooked. Sautee the onions over medium heat in 1 tbsp olive oil with a bit of salt & pepper. Once they are golden brown (about 10 mins), add in the frozen veggies,  brocolli & 1-2 tsps Italian seasoning. Add in a bit of water, stir & cover. Once veggies are tender (about 5-10 mins), add in the flour, 1/8 cup nutritional yeast & 1/2 cup rice milk, stir until thick. Add in the potatoes & chick’n, stir and season with salt & pepper to taste. Add the rest of the rice milk & nutritional yeast if you like your pie extra creamy. In a small mixing bowl, mix the bread crumbs with 1 tsp olive oil, a sprinkle of garlic salt & 1 tsp Italian seasoning. Spread the veggie/chick’n mixture into the pie crust and pat down so it will all fit. Spread the bread crumbs evenly over the top of the pie. Bake for 35 minutes or until crust/breadcrumbs are golden brown. Let sit for 10-15 mins before serving. Enjoy!

Loaded Quinoa Salad

This is one of my favorite salads, it’s loaded with protein (Go Quinoa!) and it tastes great hot or cold! It’s a crowd pleaser (omni approved) and super easy to make.

 Loaded Quinoa Salad with BBQ Tofu & Corn

1 1/2 cups quinoa, dry

3 cups vegetable broth

2 medium carrots, finely diced

1/2 green pepper, chopped

1/2 orange pepper, chopped

2 sprigs green onion, chopped

1 small zuchinni, small cubes

1/3 cup chopped walnuts

1 part olive oil *(1/8 cup)

2 parts lemon juice *(1/4 cup)

pinch of salt

couple shakes of Italian seasoning

*I did not measure the dressing, amounts are approximate.

Rinse quinoa and combine in a pot with vegetable broth. Bring to a boil and simmer on low for 15-20 mins. While the quinoa is cooking, chop all your veggies. In a small container, combine dressing ingredientsm shake until mixed. It will seperate a bit so give it a good little shake before you toss it will the salad. Put all the veggies & walnuts in a bowl, pour warm quinoa overtop and stir. Add the dressing, serve warm or refrigerate to serve cold. Enjoy 🙂

Sweet Chili Sesame Tofu, Roasted Veggie Fried Rice & Grilled Asparagus

This is the perfect end of summer meal, so fire up your bbq and get ready to enjoy some seriously good food! You can marinate the tofu overnight if you wish but 20 mins is usually all the time I have and it always turns out. I like to make a whole bunch at once and then I have deliciously flavoured tofu on hand for a few days, if it lasts that lonh before I gobble it up! I usually do not measure the marinade, I just huck all the ingredients in a ziploc bag and add the tofu but for your sake I will add approximate measurements. I love roasting veggies, it takes a little longer but that deep, rich roasted flavour is so worth it!
Sweet Chili Sesame Marinade
1-2 tbsps Sesame Oil
3-5 tbsps Sweet Chili Sauce
2 generous squirts of Braggs
1 175g package extra firm tofu, sliced into 8 pieces
Yep, that’s it! Combine in a ziploc baggie, mix it around a bit and add in your sliced tofu. I have started pressing my tofu before I marinate as often as I can remember, it seems to hold in the flavour better that way. I wrap the slices in a dish towel and stack some heavy books on top for 15 mins. To save time, you can sandwich the tofu (wrapped in cloth) between two cutting boards and stand on it for a minute. I like to use extra firm tofu because I know it will hold up well on the bbq. How long you cook it on the bbq depends on how you like your tofu. I like to cook it on the top rack for maybe 5-7 mins on each side, just enough to get those nice grill marks.
Roasted Veggie Fried Rice
2 Carrots, quartered lenthgwise
1 cup Brocolli, chopped into florets
1 small Yellow or sweet onion, quartered and layers split 
1 1/2 cups Bell Peppers, 1 inch pieces
2-3 tbsps Olive Oil
Salt & Pepper to taste
Preheat oven to 375. Toss veggies in a large bowl with olive oil, salt & pepper to your taste. Cook in oven for about 30 mins, flipping at the 15 min mark. Remove any pieces that look cooked enough if needed.

1 cup basmati rice, dry

2 cups vegetable broth or water
2 tbsps margarine or olive oil
While the veggies are roasting, it’s time to make the rice. I like to make my rice in a deep frying pan rather than a pot, that way when the veggies are done, I can add them right into the pan. The less dishes, the better! I also like to fry my rice until it is see through in a bit of margarine or olive oil before boiling. Just straight boiling will work just fine though. Add broth or water, bring to a boil and then simmer on low for 20 mins. It’s that easy! Let the veggies cool down and roughly chop them up before adding to rice.
Lemon Garlic Asparagus
1 lb asparagus
2 cloves garlic, minced
1 lemon, juiced
salt
Wash the asparagus and trim the ends off. Arrange asparagus lengthwise in tinfoil, sprinkle with garlic, salt & lemon juice. Wrap it up and it’s ready to toss on the bbq. I don’t know about you but I like my asparagus just lightly cooked so it is still crisp but tender. Cook for 10 minutes at the most on the top shelf. Do not leave it on the bbq to stay warm, it will overcook and become too chewy. Remove when it is done and it will stay warm in the foil until you are ready to eat 🙂

Brocolli "Pesto" Dip

This recipe was inspired by Adam Crisis’ Kale Pesto recipe that he posted on the Post Punk Kitchen forums. I simply subbed brocolli for the kale, used a bit less miso and added lemon juice. This dip has a decent amount of protein and is low in fat. It is super tasty, even omni approved! Goes well with crackers or pita, you could also use it as a spread in wraps or on a sandwich.
Brocolli “Pesto” Dip

1-2 large heads brocolli, chopped into florets and lightly steamed
1 1/2 – 2 cups walnuts
5 cloves garlic
3 tbsps nutrirional yeast
1 tbsp miso
1-2 tsp lemon juice (adjust according to tastebuds)
salt & pepper (to taste)
1/4-1/2 cup water (start with 1/4 cup & slowly add more to get the consistency you like)

Combine first 6 ingredients in food proccesor & blend. Slowly add water to get the consistency you like. Add lemon juice, salt & pepper to taste. Serve with warm pita or spread on toast, enjoy!

Roasted Carrot & Ginger Soup

The cauliflower gives this hearty soup a thick, creamy base without the added fat of cream or nuts. Roasting the veggies adds a nice depth to the soup and brings out the sweetest of the onion but you could also steam the veggies for a subtler taste. Make sure to check on your veggies while roasting so they don’t overcook or burn. The onions tend to cook a lot faster than the cauliflower and carrots so you may want to remove them at the 15 minute mark or you can leave them in for an extra roasty/charred flavor.

Roasted Carrot & Ginger Soup (makes about 6 cups)

1 medium/large head cauliflower, cut into 2 inch florets
4 medium sized carrots, cut lenghtwise into quarters or sixths if they are very thick
1 small yellow or sweet onion, cut into sixths and seperated
3 tbsps olive oil
salt & pepper to taste
2 cups vegetable broth
2 cups water
1/2 tsp powdered ginger
2-3 tsps lemon juice
3 tbsps brown sugar

Preheat oven to 375. Line two large baking sheets with parchment paper. In a large bowl, coat cauliflower with 1 tbsp olive oil and spread out on baking sheet. Toss the carrots & onions with 2 tbsps olive oil and spread out on second baking sheet. Sprinkle both sheets with salt & pepper. Bake in oven for 15 mins. Flip veggies, check the onions as sometimes they cook much faster and bake for another 15 mins. Once you veggies are done, transfer them to a blender or food processor. Add 2 cups vegetable broth and blend. You will probably need to do the rest of the blending in 2 batches. Pour out half of the mixture into a bowl. Add 1 cup water, 1 tsp lemon juice, 1 1/2 tbsps brown sugar and 1/4 tsp ginger, blend well. Transfer mixture in blend to a pot or other bowl. Blend the other half of the vegetable mixture with the remaining 1 cup water, 1 tsp lemon juice, 1 1/2 tbsps brown sugar and 1/4 tsp ginger. Add the blender contents into the pot or bowl and mix well. Taste and add salt & pepper to your liking. You may also want to add the other 1 tsp of lemon juice.

This soup freezes well, I like to do 1-2 cup portions. Let the soup cool, pour into freezer bags and lay flat on a baking sheet to freeze in nice thin, space saving shapes.