Noodles with Mushrooms

Sometimes I just really want a big old bowl of noodles. Ramen used to fill the bill. But lately I've been trying to avoid MSG and processed stuff as much as a can. I thought I'd try a big batch of this recipe and freeze portions for when the mood hit for a bowl of noodles, or to take out and let thaw until lunchtime. The noodles actually hold up well in the freezer!

I adapted the recipe from Mark Bittman. His recipe called for a whole pound of pasta, but I found that even using 12 oz the first time was too much pasta for mushroom. Since the brand of soba noodles i use comes in 9.5 oz packages, I decided from now on that is how I will make it. I can get four or five servings out of this. I divide it right after it's cooled into serving size containers. I saved the water from soaking the dried mushrooms and put a little in each lunch container, so that it would have some extra moisture for reheating. Fresh cilantro is soooo good on top!

Noodles with Mushrooms
Ingredients

1/4 to 1/2 c. dried porcini or shiitake mushrooms
1 c. hot water
salt
1 pound fresh mushrooms (shiitakes are nice, but any will do; remove the stems)
3 T. peanut oil, 1 T. toasted sesame oil
freshly ground black pepper
9-10 oz soba noodles

1. Soak the dried mushrooms in the hot water for 20 minutes.

2. Boil the noodles according the package directions, drain, reserving some of the liquid. Rinse with cold water and set aside.

3. While soaking and boiling, chop mushrooms to desired size. Warm the oils in a large skillet or wok over medium heat, then add all the mushrooms (scoop the dried mushrooms out of their soaking water with a slotted spoon, reserving liquid). Sprinkle with salt and pepper and raise heat to medium high. Cook, stirring occasionally, at least 10 minutes.

4. Add 1/2 c. of pasta cooking water OR mushroom soaking water to the mushrooms, then dump in the cooked noodles. Toss everything together well, adding a little more sesame oil if desired. Add more liquid if the noodles seem too dry.

5. Season with soy sauce (I use a spray bottle of Bragg's liquid aminos) and cilantro, and enjoy! I get 5 generous lunch servings out of this!

Adzuki Butternut Squash Soup

Day One- Fresh and Delicious on its Own

After Day One- AMAZING with cooked rice or barley!

One day last week we were snowed in and I was ready to cook!

I pulled some squash and tomatoes out of the freezer, and some adzuki beans out of the pantry. I'm probably pronouncing it all wrong, but I love the way that sounds. Adzuki, adzuki...ADZUKI! I had picked a little bag of these cuties up a few months ago because they caught my eye and I thought they were simply adorable. Googling for recipes, I found quite a few intriguing ideas! In Asia, these beans, which are also called Red Dragon beans, are often used as a dessert, like in this awesome-sounding recipe. They are also the base for many bean pastes; if I ever get ambitious enough, I'll try this using this as the filling. These cute little beans could also be the base for a really homey sounding dish, found here.

Google is my friend when it comes to recipes! This soup turned out really tasty, and warmed up my -13 degree, blizzardy day. Adzuki beans may be just another bean (you could certainly use them in good old chili, after all), but darnit, they are so cute, you've just got to buy some, and then try a new recipe! If you are into a bit of spice (just the right amount), you may just like this recipe.

A little summer harvest, pulled from the freezer. Can't think of a better day to use them!

Don't forget how awesome this gadget is when you've got garlic to mince:
originally posted about it here!

For me, the cilantro/oil mixture was a must...perfect topping for this soup.

I left the tomatoes partially frozen to make them super easy to chop.

SOURCE HERE

Adzuki Butternut Squash Soup

You can use vegetable stock if you want, just don't add as much salt. Try serving over brown rice!

2 T. olive oil
1 t. cinnamon
2 t. finely chopped chipotle pepper (from can, or rehydrated from dried chile)
2 t. salt
2 onions
6 cloves garlic, minced
4 c. butternut squash, peeled and cut into 1/4 inch dice (I used diced acorn squash frozen from the fall)
5-6 c. water (can use broth, but cut back on the salt if you do)
5 whole canned tomatoes, chopped
4 cups cooked or canned adzuki beans
cilantro drizzle (optional, but highly recommended)

Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two--until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water (next time I may cut down to 4 cups). Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for a few minutes, until the squash begins to soften--5-10 minutes. Once the squash has softened, use a potato masher and break up the squash pieces a bit (I just used the back of my spoon and mashed a bunch of squash cubes against the inside of the pot until I was satisfied). Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro. Serves about 8. To make the cilantro drizzle, finely mince a handful of cilantro, put in a bowl or jar and pour just enough olive oil to coat the cilantro when stirred. Add a couple shakes of salt if you want. This cilantro drizzle is awesome, because it keeps the cilantro tasty and green for days in the fridge.

Adapted from Jae Steele's Get It Ripe: A Fresh Take on Vegan Cooking and Living(Arsenal Pulp Press, 2008)

Moo Goo Gai Pan

We love our Chinese takeout, and I know full well that it is terrible for us! This recipe tastes so much like takeout, but it is definitely healthier. We used fresh peas from the garden, which was an added bonus! I'll be using this recipe a lot, using various veggies I have on hand.

*Could become a vegetarian or vegan meal if I took out the chicken. Use marinated tofu or tempeh if desired, or just extra veggies!

Moo Goo Gai Pan 
teamgulley via

www.lowfatlifestyle.com 

12 ounces boneless, skinless chicken breast halves (omit if going vegetarian)
1/2 cup chicken broth (use veg. broth if going vegetarian)
2 tablespoons soy sauce
2 tablespoons rice wine or dry white wine
4 teaspoons cornstarch (I used arrowroot powder)
1/2 teaspoon sugar
1 tablespoon cooking oil
3 cloves garlic, minced
2 medium carrots or one cup, thinly bias sliced
8 ounces whole small fresh mushrooms or 3 cups sliced
2 cups fresh pea pods or one 6-ounce pkg. frozen & thawed
1/2 of an 8-ounce can sliced water chestnuts, drained (I used whole can)
3 cups hot cooked rice (used mix of barley and brown rice, yum!)

Cut chicken into thin bite-size strips. For sauce, in a small bowl stir together the chicken broth, soy sauce, rice wine or white wine, cornstarch, and sugar. Set aside.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrots; stir-fry for 3 minutes. Add mushrooms and, if using, fresh pea pods; stir-fry about 1 minute more or until carrots and pea pods are crisp-tender. Remove the vegetables from the wok.

Add the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push the chicken from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir until thickened and bubbly.

Return the cooked vegetables to the wok. Add water chestnuts and, if using, thawed pea pods. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately over hot cooked rice.

Per serving: 439 calories, 7g fat, 54mg cholesterol, 685mg sodium, 62g carbohydrate, 29g protein

Olive Garden Minestrone Soup

A good friend shared this 'copycat' recipe with me a few years ago. The ingredient list looks daunting, but keep in mind there are a lot of spices listed there too! The recipe calls for only 1/2 c. zucchini, but I always add a TON more, especially during the peak garden months. :) This is a wonderful, flavorful, and filling soup.

Ingredients

3 T. olive oil

1 c. minced white onion

1/2 c. chopped zucchini

1/2 c. frozen cut Italian green beans

1/4 c. minced celery (about half a stalk)

4 t. minced garlic (4 cloves)

4 cups vegetable broth (do not use chicken or beef...only vegetable)

2 (15 oz) cans red kidney beans, drained

2 (15 oz) cans small white or great northern beans, drained

1 (14 oz) can diced tomatoes

1/2 c. carrot, julienned or shredded

2 T. minced fresh parsley (can sub dried)

1 1/2 t. dried oregano

1 1/2 t. salt

1/2 t. ground black pepper

1/2 t. dried basil

1/4 t. dried thyme

3 c. hot water

4 c. fresh baby spinach

1/2 c. small shell pasta

Heat three T. olive oil over medium heat in large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Super Easy, Super Moist Chocolate Cupcakes

Shown here with pink frosting and a mulberry from our tree!

I have to admit, these are not the richest, most decadently flavored chocolate cupcakes I've ever had, but they are good. Good enough I ate two and wanted more, so there you go. Plus, a little frosting will dress it up just fine if needed. The reason I know I'll turn to this recipe time and again is not because they are the absolute fanciest, but for these really awesome reasons: 1. The kids love them, 2. The ingredients are very simple, 3. The recipe makes exactly 12 cupcakes, and 4. The cupcakes hold up extremely well with barely a crumb.


When the mood strikes us suddenly for a quick batch of cupcakes, this is where we will turn!

Note: I'm a former coffee addict, but gave it up recently. Since I don't have brewed coffee on hand now, I keep a box of instant coffee on hand. I like the ones that come in individual packets--perfect for recipes like this one.

Easy, moist (vegan) chocolate cupcakes
Via Simply Recipes
Makes 10 cupcakes (or 12 fairly small ones) - if you want to make a cake, double the recipe and cook in two 8-inch round cake pans for 35-40 minutes
Ingredients

1-1/2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 cup organic cane sugar (I use vanilla sugar – it adds an extra yum factor)

1 teaspoon baking soda

1 cup of medium strength brewed coffee 

1 teaspoon white vinegar

2 teaspoons vanilla extract

6 tablespoons (1/4 cup plus 2 tablespoons) olive oil

Unbleached cupcake liners (I prefer to use unbleached paper liners as I suspect some of the bleach must get transferred to the wet batter as it heats up.)

1. Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners (you can also grease the tin instead but the liners are definitely easier and will prevent anything from sticking.)

2. Whisk the flour, cocoa powder, sugar, baking soda, and salt together in a large bowl until there are no visible clumps. If you've got particularly clumpy cocoa or sugar, you can always sift the dry ingredients into the bowl, too.

3. In a small to medium-sized bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4. Add the wet ingredients to the dry ingredients and stir just to combine (mixture will be rather lumpy.) 

5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Put in the oven and bake for 18-20 minutes, until a cake tester inserted in the center comes out clean.

6. Remove from oven and cool in the pan for 5 minutes, then remove from the pan and let cool completely on a rack. Once cool, frost with the frosting of your choice and serve.

Sweet Potato Hash

This is more of a method than a recipe, and you could change it up however you want: different spices or different veggies. The sweet poato, apple, and spinach went together so well. I used up green peppers that I had frozen, but fresh would be even better. This made an awesome, filling lunch!

Note: Just one handful of spinach is sufficient if it's all you have, and I am very partial to using smoked paprika...mmmmmm I LOVE that stuff!

SWEET POTATO HASH - mylilsopapilla

peel and dice one sweet potato
Peel core and dice one apple
Dice one green and one red bell pepper
Dice half of an onion
2 handfuls of baby spinach
2 cloves of garlic
Seasonings (I mix it up each time. Last night I used chili powder, salt, pepper, cinnamon and cumin)

Heat EVOO over medium heat in saute pan. Add two cloves of garlic and saute till fragrant. Then add all ingredients except spinach. Add seasonings. Saute over medium heat till potatoes start to soften. Add spinach at the end till it starts to wilt. 

Dreamy Avocado Mayo

This is a great spread for sandwiches. (It's pictured here on top of Karma Chow's recipe for Chickpea Fillets). I made a batch and froze cookie-scoop sized dollops (much like my trick for freezing tomato paste). I pop one out when I know we are going to have sandwiches for supper. Though it definitely does not taste like mayonaise, it has a great flavor. The olive oil tones down the flavor of the avocado to give the spread its own distinct, yummy taste.

scoop servings out with cookie scoop onto a plate to freeze

store the frozen hunks until you need one!

Dreamy Avocado Mayo (Karma Chow)


2 ripe avocados
1 garlic clove, finely minced
2 t. maple syrup or agave nectar
2 T. apple cider vinegar
juice of one lime or lemon
1/4 t. sea salt
1/4 c. olive oil
2 T. water

In a blender, combine all of the ingredients together and blend until smooth and creamy. Store in a tightly covered container for two days (or freeze like I mentioned above!).

Chickpea Fillets

These take a little work, but not too much. I generally shy away from recipes that contain a ton of ingredients, but this list is mostly herbs if you look closely. I will make these when I have leftover rice in the fridge. They taste so good! Freezable, and make a great sandwich. You could also serve them with mashed potatoes as a great main dish.

Chickpea Fillets (adapted slightly from Karma Chow)

2 T. olive oil or coconut oil
1 medium yellow onion, diced
2 garlic cloves, minced
5 green onions, white part only, thinly sliced (save the green parts for salsa!)
1 t. dried thyume
1/2 t. dried marjoram
1/2 t. dried oregano
1/2 t. dried basil
2 15-oz cans chickpeas, drained and rinsed (or three cups cooked)
1 c. cooked brown rice
1/2 t. garlic powder
1/2 t. onion poweder
1/2 t. dry mustard powder
1 T. Braggs Aminos or soy sauce
1/2 c. bread crumbs

Heat one tablespoon of the oil in a skillet over medium heat. Saute the onion, garlic, and green onions until translucent and soft. Add the thyme, marjoram, oregano, and basil. Stir to release the flavor of the herbs. Saute for a few more minutes and then transfer to a large bowl.

In a food processor cup, combine the chickpeas and the rice. Process until well combined. Transfer to the bowl with the sauteed onions, garlic, and green onions. Add the garlic powder, onion powder, mustard powder, Braggs, the remaining tablespoon of oil, and the bread crumbs. Using your hands, mix well to combine all of the ingredients into a 'dough'. Form the mixture into 8 'fillets' or patties. If baking, heat the oven to 400 degrees, place the fillets on an oiled baking sheet, and spray with olive oil (handy mister is great for this job!). Bake until golden brown (approximately 20 minutes), flipping halfway through. You can also brown the fillets in a nonstick skillet with olive oil.

Smoky Tomato Lentil Soup with Spinach and Olives

I made this on a whim because I happened to have all the ingredients on hand, and I was just blown away. Normally I find kalamata olives overwhelming because they are so rich and salty, but in this recipe they are the STAR! Wow, I can't wait to make this again. And I've mentioned before my love-hate relationship with lentils--I have to say, this recipe puts them in the LOVE LOVE category!

Source: My favorite vegan website, PostPunkKitchen


Smoky Tomato Lentil Soup with Spinach and Olives

1 tablespoon olive oil
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
2 tablespoons sweet smoked paprika
1 cup dried brown lentils (or green lentils)
5 cups vegetable broth
1/2 teaspoon salt
Fresh black pepper
1 24 oz can fire-roasted tomatoes
4 cups fresh baby spinach (or chopped spinach)
3/4 cup roughly chopped kalamata olives

Preheat a 4-quart soup pot over medium high heat. Saute onions in oil with a pinch of salt until translucent, about 3 minutes. Add garlic and saute for 15 seconds or so, then mix in the thyme and paprika.

Add the lentils, broth, salt and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes, crushing the tomatoes with your hands to get them into small pieces, as you add them. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender.  Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water to thin, if necessary.

Taste for salt, and let sit for 10 minutes or so for flavors to marry, then serve!

Banana Chia Pancakes

Yes, I have a pancake obsession. I didn't use to--for years I might have pancakes once or twice a year. But having kids changed that; I now make pancakes at least once a week. Pancakes are the cure-all for on the go breakfast (freeze a bunch so that you can take one out and put it in the toaster right before you run out the door), or for lunch (since I run a daycare I've become sensitive to what lunches will please 'most'...and pancakes fit the bill). My blog now has several pancake recipes and I am constantly trying out new ones.

I like checking out all kinds of cookbooks for inspiration. This pancake recipe came from Karma Chow by Melissa Costello. I have friends who are going vegan, and I've become a little fascinated with vegan recipes (in case I need to cook for those friends some time...and just to have something new up my sleeve). My family loves meat, but I eat it rarely--we have frequent discussions about the various issues surrounding meat-eating, and we eat vegetarian meals a few times a week for supper. The fam has become accustomed to trying new things and are very open-minded about our meatless meals. I think I could easily go vegetarian (but man, the chicken...it would take some time to stop missing my chicken). Vegan though. I just don't know about giving up my cheese. And eggs. I could totally be a part-time vegan. Especially with some of the awesome recipes I've found.

So. These babies have a tropical flair with the coconut and banana taste. The chia seeds add the most subtle little bits for crunch. They are surprisingly awesome with maple syrup. What sold me, though? When my youngest son and my nephew sneaked into the leftovers I had on the counter and gobbled them up like they were candy. And considering they are pretty darn healthy, I was perfectly ok with that.


Banana Chia Pancakes

2 c. white whole wheat flour
2 T. chia seeds
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 ripe bananas
2 T. agave nectar
1 1/2 c. coconut milk (I used lite)
1 t. cinnamon
1 t. vanilla extract

Place flour, chia seeds, baking soda, baking powder, and salt into a bowl and stir together . In a separate bowl, mash the peeled bananas into a paste. Add the mashed banana, agave nectar, coconut milk, cinnamon, and vanilla to the flour mixture and stir well to combine the batter. Heat a dollop of coconut oil (I just misted the pan with my mister like I usually do) on a nonstick skillet or griddle and pour the batter on it by 1/4 cups. Let the pancakes cook until bubbly and the edges are somewhat dry, and then flip over and brown on the other side. If the batter thickens up too much, add a touch more coconut milk (this is the result of the chia seeds gelatinizing).

note: original recipe called for gluten free flour, but we are not gluten free. You could use any type of flour you want.

Chickpea, Tomato, and Quinoa Soup

Oh me. Oh my. Yum. That is all I can really say! I love love love this!

Chickpea, Tomato, and Quinoa Soup (4 Servings)

½ cup quinoa

2 tablespoons olive oil

1 medium onion, chopped

1 carrot, halved lengthwise and cut into ½ -inch lengths

1 celery stalk, diced

2 chipotle peppers

4 garlic cloves, chopped

Salt and pepper

2 bay leaves

2 teaspoons sweet paprika

1 teaspoon ground cumin

4 cups vegetable broth

1 can (14.5 oz) crushed tomatoes

1 can (15 oz. or 1 ¾ cups) chickpeas, drained and rinsed if canned

¼ cup chopped flat leaf parsley, for garnish

In a Dutch oven or large soup pot, heat oil over medium.  Add onion, carrot, celery and garlic.  Season with salt and pepper, and cook for 5 min.  Add bay leaves, paprika, cumin, quinoa, broth and 1 cup water.  Bring to a boil, reduce to a simmer, and cook for about 20 minutes, or until quinoa is tender and the seed has opened up (each quinoa seed will look like it has a translucent halo around it when it's cooked completely; it will still be a little chewy).  Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended.  Discard bay leaves and sprinkle with chopped parsley before serving.

Three Layer Mexican Pie

This is a recipe that I make when my freezer is running low on quickly-grab and eat meals. It is delicious and filling, and we enjoy a meal of it before I freeze the rest in individual portions for later.  I'm not sure if the family is sold on the whole 'faux cheese' idea, but adding a little shredded cheddar cures their hesitation quickly (and of course ends the 'vegan' status of the dish, but that's ok--none of us are actually vegan). I personally love to dabble in vegan recipes that rely on whole, healthy ingredients.

On a day when I know I'm gonna be famished for lunch, this is great to take from the freezer and warm up to eat with tortilla chips.

Three Layer Mexican Pie (fatfreevegan.com)

Bottom Layer:
Beans and corn
Mix together and layer in bottom of 9X13 baking pan:

1 can black beans (drained and rinsed)
1 can dark red kidney beans (drained and rinsed)
1 can sweet corn with peppers (drained and rinsed)
1 can chili beans in sauce (hot or mild)
1 TBS dehydrated onion flakes (or finely diced fresh)

Middle Layer:
Nacho Cheaze (based on recipe from Healthy Heart Foundation)
Combine in food processer or blender:

1 can great northern beans (drained and rinsed)
6 TBS nutritional yeast (not brewer’s yeast)
1/2 C salsa (hot or mild)
2 TBS lemon juice
1 tsp onion powder
1 tsp any type of prepared mustard

Blend until very smooth and creamy; pour over beans.

Top Layer:

1 bag of Hashbrown potatoes

I used Simply Potatoes Southwestern Hashbrowns but you can use regular hashbrowns mixed with 1 TBS chili powder

Spinkle hashbrowns over cheaze sauce

Bake at 375 F for 45 minutes or until hashbrowns are brown and cheaze is bubbly.

Hearty Lentil Stew

I have a love-hate relationship with lentils. I want to love them all the time, but some recipes that include them are just unbearable. My digestive system definitely hates lentils (oh boy)--a little bean-o, however, goes a long way in that department! 

I've been spoiled since my discovery of red lentils, which have a milder, less...'lentil-y' taste (this soup is the bomb). But I don't want to give up on humble old brown lentils. They are so inexpensive and good for you, and can really be made in so many different ways. For me, lentils are delicious when they are put with the right ingredients, and this recipe was a huge success at making the lentils shine. A little shredded sharp cheddar cheese on top makes the stew even more delicious. It's amazingly filling, and super healthy. Just don't forget to take a bean-o or two if your guts hate lentils like my guts do. ;)

Hearty Lentil Stew 

1 T. olive oil

4 celery stalks, finely chopped

1 small onion, chopped

2 garlic cloves, minced

3 1/2 cups cooked brown lentils

1 c. canned crushed tomatoes

3 c. low sodium V-8 juice

1 (1/2 lb) bunch kale, tough stems removed and leaves roughly chopped

salt, freshly ground black pepper

First cook your lentils and set them aside. You can use two 15 oz cans of lentils, drained and rinsed, if you prefer. If using dried, 1 1/3 c. dried will make about 3.5 c. cooked. Here's a handy site to help with conversions like that.

Heat oil in a large saucepan over medium-high heat. Add celery, onion, and garlic; cook 5 minutes, stirring occasionally (do not brown).

Add lentils, tomatoes, juice, and kale; stir to combine and bring to a simmer. Reduce heat to low, cover, and cook 15 to 20 minutes. Season to taste with salt and pepper.

Very Vanilla Vegan Pancakes

This is a nice, simple recipe using ingredients I usually have hanging around. Well, expect the vanilla soymilk--I only buy that occasionally for a treat. I just use regular milk in this (which promptly ends the recipe's status as 'vegan'). My other changes are in red. Wonderful recipe for pancakes with the kids! Oh, and I'm not sure what "Mexican Vanilla" is, but I use regular imitation vanilla extract. :)

Very Vanilla Vegan Pancakes
teamgulley via mylittlecelebration.com
makes 8-10 pancakes | adapted from food.com

Ingredients

1 c flour (1/2 c. all purpose, 1/2 c. white whole wheat)
1 Tbsp sugar
2 Tbsp baking powder {no, not teaspoons}
pinch salt
1 c light vanilla soy milk (I usually use regular milk)
1 Tbsp canola oil
1 Tbsp unsweetened applesauce
2 tsp Mexican vanilla (I use 1 T. vanilla if using regular milk)

Method 

 Turn griddle to medium heat. Combine dry ingredients in a large bowl. In a separate bowl, combine the wet and then add them to the dry. Stir until just combined and no large lumps remain. Spoon about 1/3 c measurements onto the greased griddle. Carefully flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more. Serve with vegan butter and agave nectar or maple syrup. Or sprinkles, if you dare.

Tomato-Rice Soup with Roasted Garlic and Navy Beans

Oh wow, this soup hit the spot on so many levels. The roasted garlic was just the right touch. Noah couldn't get enough of it! I'm not sure how he fit so many bowls into his little tummy at once, but it kept disappearing and he kept asking for more. I found the soup very tasty and fulfilling. Great soup to divide into individual portions in freezer containers for later!



Tomato-Rice Soup with Roasted Garlic and Navy Beans

TooManyLegos via Veganomicon

2 bulbs roasted garlic (top sliced off, drizzled with olive oil, wrapped in foil and roasted at 400 for 30 to 40 mins)

1 T. olive oil

1 medium yellow onion, diced as small as possible

1 c. long grain brown rice

2 bay leaves

2 t. dried thyme

1 t. dried marjoram

2 t. salt

several pinches freshly ground black pepper

2 (28 oz) cans crushed tomatoes

1 (15 oz) can navy beans, drained and rinsed

56 oz water (fill up tomato cans)

Preheat soup pot over medium heat. Saute the onions in the olive oil for 5-7 minutes, until translucent.

Add rice, bay leaves, thyme, marjoram, salt and pepper. Cook, stirring, for about 2 minutes. Add the crushed tomatoes and the water, and bring to a boil. Lower heat to medium-low, cover, and simmer for about 45 minutes.

Squeeze roasted garlic out into a bowl and smash it with the back of spoon to make a smooth paste. Add to the soup once the rice is nearly tender. When the soup is completely cooked, add the navy beans and heat through. Remove bay leaves and serve!

Chickpea Soup With Spinach

This is a gorgeous soup that I adore but the family doesn't do cartwheels over. I made it once for everyone, but the reception wasn't stellar, so I make it for myself now, freezing individual portions for lunches. I think it tastes fantastic! It has a strong chickpea and onion flavor. It is 'soupy-brothy', perfect for cold days when you need to sip some soup at the table while reading a book.

Ingredients

1/2 pound dried chickpeas (about 2 1/2 c. cooked)

4 T. olive oil

2 large onions, sliced (I chop them; easier to eat)

1 medium red pepper, chopped

salt and pepper

4-5 c. vegetable broth

good dash of red pepper flakes

1 lb fresh baby spinach, coarsely chopped

Soak dried chickpeas several hours or overnight in water to cover. Drain, and place in a pot with fresh water to cover by at least 2 inches. Bring to a boil, turn down heat and simmer, covered, at least 1 hour, or until tender.

Put oil in deep skillet, and turn heat to medium-high. A minute later, add onions, a large pinch of salt and some pepper. Cook, adjusting heat as necessary so onions soften rather than crisp. Stir occasionally, and cook until onions become very soft and quite brown, at least 10 minutes. Add red pepper and cook a few more minutes.

When chickpeas are tender, remove from heat, and drain, reserving their cooking water. Puree half the chickpeas in food mill, immersion blender or upright blender, adding enough of the reserved cooking water (or fresh water) to keep mixture moving smoothly. (Use care when pureeing hot liquid. If you have time, let mixture cool to room temperature first.)

Return puree to pot along with remaining chickpeas, plus whatever chickpea cooking liquid remains, plus red pepper flakes, plus broth. Stir, adjusting heat so mixture simmers. Add spinach, and stir. When spinach is tender, after 5 minutes or so, taste, and adjust seasoning.