Minty Pea and Spinach Soup
We’re in the mood for Spring. This vibrant sweet soup tasted great on a cold but clear day. We are looking forward to making it with peas and spinach fresh from the garden, but that will be a while yet.
Serving Size: 4
Ingredients:
3 cups frozen peas
1 small package frozen spinach
2 shallots
1 vegetable bouillon cube
2 cups water
3 [...]
Irish Apple Parsnip Soup
Sweet and creamy, lightly spiced, this soup is very tasty.
Serving Size: 4
Ingredients:
1 & 1/2 pounds parsnips, peeled and cut in chunks
1 large apple, peeled, cored and cut into chunks
2 tablespoons olive oil
3 cups vegetable bouillon
1/2 teaspoon sage
1/2 teaspoon ground cloves
1/4-1/3 cup soy cream
optional parsley chopped as [...]
Chickpea and Spinach Soup
This is a delicious soup, full of healthy ingredients and tasty spices. It was especially nice on a chilly winter’s day.
Serving Size: 4
Ingredients:
1 tablespoon oil
1/2 onion, chopped
1 6oz canned chickpeas, drained, rinsed
1 garlic clove, minced
2-3 cups vegetable stock
1/2 cup baby soup pasta
150 g / 5 1/2 oz baby leaf spinach
1/4 teaspoon turmeric
1/8 teaspoon cardamom
1/8 teaspoon [...]
Marinated mushrooms
Mushrooms are quite nutritional, offering B vitamins and selenium. The also work as an anti-stress agent. Lightly marinated in a fine olive oil and lemon juice, they make a very tasty snack or appetizer.
Serving Size: 2
Ingredients:
1 pint mushrooms
2 Tbs. fine olive oil
1 Tbs. lemon juice
chili peppers
salt and pepper
nutmeg (optional)
1 sprig, each coriander and parsley, chopped
Directions:
At [...]
Orange Pumpkin Soup
This cheerful soup brought lots of sunshine to our table on a cold winters day. The blends of orange and cardamom were a tasty compliment to the pumpkin.
Serving Size: 4
Ingredients:
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
4 cups cubed pumpkin (med. hokkaido or red kuri)
2 cups vegetable broth
1 bay leave
2 teaspoons ground coriander
1 teaspoon [...]
Pumpkin and Chestnut Soup with Balsamic Sauteed Pears
What a wonderful blending of flavors this soup offers. Mildly spice and pleasantly sweet with a hint chestnuts.
Serving Size: 4
Ingredients:
1 leek (white and light green parts only (or 1 med. onion)
2 tablespoons oil
1 med. red kuri pumpkin or 2 butternut squash, de-seeded and cut into large chunks
1-2 cup chestnuts, roasted or boiled, peeled
water to just [...]
Lentil Croquettes with Mango Jalapeno Chutney
With the upcoming holiday season, having tapas ready on hand is a good idea. These were very tasty and also make a nice dinner as well.
Ingredients:
1 cup lentils (I used red)
1 vegetable bouillon cube
2 bay leaves
splash of lemon juice
2 tablespoons bread crumbs plus bread crumbs for rolling
2 tablespoons chick pea flour
dash garlic powder
oil for frying
for [...]
Apricots Filled with Almond and Cranberry Soy Ricotta
These lovely apricots would make a very nice addition to any party. The can be used as a vegan tapas, finger food or an appetizer.
Yield: 2 doz.
Ingredients:
1 pkg. dried apricots
1 cup soy yogurt
2 tablespoons cashew nut butter
2 tablespoons amaretto or almond extract
2 tablespoons ground or chopped almonds
1/8-1/4 cup dried cranberries or dried cherries, chopped
Sliced almonds [...]
Sunchoke and Chestnut Soup
This elegant soup is very tasty and filling.
Serving Size: 4
Ingredients:
1 lb. of sunchokes (Jerusalem artichoke), well scrubbed and cut into slices
1/2 red bell pepper, deseeded and sauteed
2 tablespoons olive oil
1/2 leek, sliced
1 small onion, chopped
1 clove garlic minced
1/2 apple, peeled and sliced
4 ounces roasted chestnuts, peeled and sliced
2 cups vegetable bouillon
1/4 cup white wine
2 sprigs [...]
Zucchini Roll-ups with Nutty “Ricotta” Filling
This is a lovely tasty appetizer, or can also be finger food at a party. The nutty filling is delicious with the marinated zucchini slices.
Yield: 8 roll-ups
Ingredients:
1 zucchini sliced
2 tablespoons olive oil
splash lemon juice
pinch salt
for the vegan ricotta filling:
1/4 cup soy yogurt
2 tablespoons cashew butter (white-raw)
1 teaspoon vegetable bouillon powder
2-3 splashes Tabasco
2 tablespoons almond or [...]
Broccoli Cashew Soup
Thick and creamy with the light hint of nutmeg. This soup tasted delicious on a chilly rainy day like today.
Serving Size: 4
Ingredients:
2 tablespoons light vegetable oil
1 onion, chopped
1 broccoli, stem and florets, cut into pieces
1 clove garlic, minced
2 vegetable bouillon cubes
pinch nutmeg
2-3 cups water
1 cup raw cashews
salt and pepper to taste
dill (optional)
red bell pepper as [...]
Vegan Eggplant Parmesan Soup
The yummy tastes of the Mediterranean all in one tasty soup. This was quick and easy to make as well. It was delicious on a chilly fall day.
Serving Size: 4
Ingredients:
1 med eggplant, cut into small cubes
1 large onion, chopped
2 cloves garlic, minced
1 can crushed tomatoes
2 tablespoons olive oil
1 cup water
1 vegetable bouillon cube
1-2 tablespoon Italian [...]
Pumpkin Soup with Maple Syrup and Horseradish
Sweet but with a zing. This simple pumpkin soup was very tasty. The horseradish gave it a bit of a zing, while the maple syrup brought out the sweetness of the pumpkin. The other spices are also quite important to the flavor of the soup. We really enjoyed this soup.
Serving Size: 4
Ingredients:
1 uchi kuri or [...]
Pumpkin and Apple Soup with Toasted Seeds
This vibrant orange soup tastes wonderful. It has a mellow sweetness from the apples and that just about all it needs. The red kuri pumpkin is one of our favorites, as grown biologically, you can eat the skin as well as the flesh thus it imparts a vibrant color to any recipe.
Serving Size: 4
Ingredients:
3 apples, [...]
Italian Bean Soup
This was an easy soup to make and very tasty on a rainy day.
Serving Size: 4
Ingredients:
1 stalk celery, thinly sliced
1 small onion, minced
2 med. carrots, peeled and thinly sliced
2 cloves garlic, minced
4 Tbs. olive oil
1 can crushed tomatoes
2 vegetable bouillon cubes
1 can white beans, drained
1 cup water
1 baguette
salt and pepper to taste
Directions:
Place 3 tablespoons of [...]
Pumpkin and Apricot Soup
At the height of apricot season we were able to enjoy this tasty soup on a rainy evening. It was delicious. Luckily, we were able to use some of our pumpkin from last season which we had frozen.
Serving Size: 4
Ingredients:
2 tablespoons oil
1 med. onion, chopped
2 cups pumpkin, cooked (or butternut squash)
6 ripe apricots, pitted and [...]
Spinach & Sundried Tomato Windmills
These tasty savory windmills are great as a lunch or appetizer. They’d also be great finger food for a party.
Yield: 10 windmills
Ingredients:
1 package vegan puff pastry (10 sheets), thawed
1 package (450 grams) frozen chopped spinach
salt
1/2 lemon, juice of
5 cherry tomatoes, cut in half
10 tsp. sun-dried tomato tapenade
Directions:
Preheat the oven to 215 C (420 [...]
Chinese Velvet Corn Soup
There are many versions of Chinese Velvet Corn Soup. This one is very simple and quite tasty.
Ingredients:
1 tablespoon oil
1 onion, chopped
1/4 teaspoon ground Sichuan peppercorns [optional]
1 & 1/2 teaspoons salt
3 cups fresh corn kernels (or frozen)
1 cup soy yogurt
2 teaspoons sugar
3 tablespoons dry sherry
1 & 1/2 teaspoons rice vinegar
1 tablespoon dark sesame oil
minced scallions
Directions:
Heat the [...]
Asparagus Almondine
This is really an elegant tasting recipe. White asparagus has such a delicate flavor that you wouldn’t want to over-power. The toasted almonds were a delicious condiment that we look forward to enjoying again.
Serving Size: 4
Ingredients:
2 lb. fresh white asparagus.
pinch salt
pinch sugar
1/4 cup of slivered almonds
1/4 cup of fine olive oil
splash lemon juice
1 teaspoon almond [...]
Coconut Carrot Soup
This soup was especially nice on a chilly spring day. On a gray and rainy day the bright orange color really helps to bring warmth and cheer. The soup is mildly spiced, and very tasty.
Serving Size: 4
Ingredients:
3 med. large carrots, peeled and cut into pieces
1 onion, chopped
2 Tbs. oil
1 Tbs. mild curry powder
1 cup vegetable [...]
Garlic Baguette with Ratatouille
Ratatouille is such a flavorful meal. This recipe makes a great appetizer or finger-food. We enjoyed it today as lunch.
Serving Size: 4
Ingredients:
1 small zucchini, cut in small cubes
1/2 eggplant, cut in small cubes
1 red or yellow bell pepper, cut in small cubes
1 red onion, chopped
2 tsp. herbs de Provence
1 small can tomato paste
cayenne pepper
salt and [...]
Review: Mushroom and Walnut Soup
I came across a website which I had not known before. Peter of “When I’m bored I make soup” is a really fine chef. Although the blog is not vegetarian, he does have some very delicious recipes that just happen to turn out to be vegan. Today we enjoyed one of these his Mushroom and [...]
Brussels Sprouts with Walnut Caramel Sauce
This was a surprisingly tasty appetizer that we enjoyed recently at a restaurant. It was so nice, we wanted to share it with all of you. It is not overly sweet, just lightly so and very walnutty in flavor. A wonderful enhancement for nice fresh Brussels sprouts.
Serving Size: 2
Ingredients:
12-14 per person Brussels sprouts per person
10 [...]
Lentils & Rhubarb United Soup
Soon we will be able to harvest fresh rhubarb from our garden. For this delicious soup I used what we still had in the freezer from last year. The slight sourness of rhubarb adds a wonderful dimension to the lentils.
Serving Size: 4
Ingredients:
3/4 cup red lentils
2 tablespoons vegetable oil
2 large carrots, chopped
2 stalks celery, chopped
1 large [...]
