DDD #136 – Keto Vegan Sausage & Kale Soup with Spinach

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All Photos © Christine Elise McCarthy 2019

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

Keto Vegan sausage & Kale Soup with Spinach

Serves 8

INGREDIENTS

8 or more vegan sausages (I used Beyond Meat)

1 head kale – tough ribs removes & the leaves chopped

1 pound spinach

2 TBS olive oil

1 onion – chopped

2 red bell peppers – seeded & chopped

2 poblano peppers – seeded & chopped

8 celery stalks – chopped

2 tsp dry basil

1 tsp dry oregano

1 tsp crushed red pepper (optional)

1 tsp ground cumin

1 tsp chopped fresh rosemary

8-10 cups vegan stock

S&P

Fresh basil as garnish

DIRECTIONS

Cook the sausages (removing skins if you prefer) in a skillet until browned.  Set aside.

Heat the olive oil in a large soup pot.  Add the onion, bell peppers, celery, and poblano peppers & saute until soft.  Add the dry basil, cumin, oregano, crushed red pepper, and rosemary and stir to combine.

Add the sausage, kale & stock & heat through.  Season with S&P.

When ready to serve, put a handful of raw spinach in each bowl & ladle the hot soup on top.  Garnish with fresh basil.

 

 

DDD #133 – Vegan Keto Curry Soup with Cauliflower Rice & Kale

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All Photos © Christine Elise McCarthy 2019

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Vegan Keto Curry Soup with Cauliflower Rice & Kale

Feeds 6 very well

INGREDIENTS

1-2 TBS olive oil

I onion – diced

1 head of kale – ribs removed & chopped

1 head of cauliflower

8 carrots – chopped

5-6 ounces coconut milk

8-10 cups vegan stock

4 garlic cloves – chopped

2 TBS curry powder

1 tsp smoked paprika

1 tsp ground cumin

1 tsp turmeric

1 tsp crushed red pepper

DIRECTIONS

Heat the oven to 400 degrees.

Cut the cauliflower into florets & spray with cooking spray (or toss in a little oil).  Roast at 400 for about 30 minutes.  Once cooled, rice the cauliflower by pulsing a few times in a food processor or using the grater blade.  Or – grate the cauliflower manually.  Set aside.

Heat 1-2 TBS olive oil & saute the onions until soft.  Add the garlic & spices & stir for a minute.  Add all the other ingredients & bring to a boil.  Simmer until the carrots are tender.  Season with S&P.  Add more water or stock if it gets too thick.

Serve!

 

DDD #123 – Halloween Special & Spicy Vegan Corn Chowder

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

I offered another vegan Corn Chowder a while back.  That recipe is Spicy Vegan Corn Chowder with Coconut Cream, Cilantro & Lime.

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I also posted this Vegan Fennel, Leek & Corn Chowder.

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OK – so – this recipe makes a lot of soup and it is absolutely entry-level easy.  It would feed six easily, especially if you served it with crusty bread & a salad.  Also – like so many of my recipes, it is extremely forgiving & customizable.  I would have added carrots but I had none.  You can add other veggies you might have or lose some I used if you don’t have them or do not like them.

The photos below are explained in the video.

Spicy Vegan Corn Chowder

INGREDIENTS

6 TBS cup butter

1/4 cup flour

1 small onion – diced

2 Russett (or other) potatoes – peeled & diced

1-3 jalapenos – seeded & diced (optional)

3 stalks celery – chopped

3 cobs of fresh corn – corn cut from the cob

2 (15 oz) cans of cream-style corn

6 cups non-dairy milk

1 TBS sriracha (optional)

5 sprigs fresh thyme

S&P to taste (at least a tsp each)

 

DIRECTIONS

Melt the butter in a large stock pot over med-high heat.  Add the onions, celery & jalapeno.  Saute about 5 minutes, stirring & taking care not to brown the onions.

Stir in the flour.  This should create a thick paste pretty quickly.  Increase heat to high.  SLOWLY – as in – a cup or less at a time – add the milk.  Let each portion heat through & thicken a bit.  This isn’t brain surgery & the soup will thicken as it heats anyway but this going slow stuff hastens that process.

When all the milk has been added, bring it to a boil & then reduce heat to medium.  Add all the other ingredients.

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Add the thyme sprigs whole.  Cook over medium or low heat until the potatoes & corn soften.  Twenty minutes or so – depending how large the bits of potato are.

Remove the thyme sprigs & serve with cracked pepper and/or its of fresh thyme.

 

DDD #78 – Vegan Red Lentil Curry or Soup (Instant Pot or Slow Cooker)

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch my thwarted efforts at making a curry for rice.

 

 

Slow cookers.  Mmmmmm!  So satisfying.   Coming home to a house filled with the aroma of a fresh cooked meal is the next best thing to having a wife.  Or a husband.  Because the dogs just never seem to get motivated enough to cook.  Or maybe they do – but they just eat it all up themselves.  This recipe can be made either as a curry for over rice or as a soup.  If you are doing a version for rice – use a slow cooker.  I cannot figure out how to cook something as delicate as red lentils in the Instant Pot Pressure Cooker unless I want it to be a soup – which is how I salvaged this potential disaster.

 

 

 

This could also be made stove top in just the time it takes to cook the lentils but you might want to saute the onions a bit first to soften them.

Vegan Red Curry Lentils

feeds at least 2 very well with rice or  — make the soup

INGREDIENTS

1 1/2 cups lentils

1 TBS olive oil or coconut oil

10 oz can of Rotel or other diced or strained tomatoes

1 small onion – diced

1 TBS garlic cloves – minced

1 TBS fresh grated ginger – I used jarred

1 tsp ground cumin

2 TBS red curry paste

1 tsp turmeric

1 tsp salt

1-2 tsp cayenne pepper (according to your tolerance for heat)

1 tsp garam masala (recipe below if you cannot find it as garam masala)

1 TBS harissa or other hot sauce – like sriracha

2 cups water

1 (6 oz) can coconut milk

Chopped cilantro as garnish (and cook some rice to serve the lentils over if you did not make soup – I used brown Basmati).  A bit of vegan sour cream might be nice to stir into the soup – if you went that way.

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DIRECTIONS

SLOW COOKER CURRY (for rice)

Just stick all the ingredients into a slow cooker & set it on low.  Go away for 8-10 hours.  Or set it on high and it should be done in 2-3 hours.   Serve over steamed rice.  Garnish with cilantro & maybe additional hot sauce.

INSTANT POT SOUP

On the saute setting, saute the onion until soft.  Add everything else & cook on manual for 8-10 minutes.  Add more water to thin it to taste.

Serve with vegan sour cream & Sriracha & cilantro.

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Garam Masala

INGREDIENTS

1/2 tsp ground coriander

1/2 tsp ground black pepper

1/4 tsp ground cardamom

1/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

DDD #73 – Vegan Roasted Beet & Balsamic Borscht

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All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is a really easy & fresh & light dish.  It will likely render your kitchen a crime scene so be sure to wear an apron.  Most borscht is vegan so that isn’t really of note here – but I thought I’d point it out.  I topped mine with vegan yogurt here.  You could use a vegan sour cream or nothing.  If you do not add any creamy element – this is a guiltless soup.  The only thing in it with any calories worth talking about is a little olive oil but this make a lot of soup so the amount that ends up in a serving is very low.  You could lower it further by boiling the beets rather than roasting them but I think roasting adds a nice flavor.  This can be served hot or cold, too, which is a nice option to have.  I pureed the bulk of the soup & reserved a few cubes of beets for texture.  You could leave it chunky or puree it completely.  Your call!

Click the image below to watch the video on my channel.


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Vegan Roasted Beet & Balsamic Borscht

4 HUGE beets (or 10-12 small ones) – halved or quartered

4 carrots – chopped

1 red bell pepper – diced

4 celery stalks – chopped

1 onion – diced

4 garlic cloves – chopped

2 bay leaves

6 cups vegetable stock

2 tsp Marmite (optional)

1 TBS good quality balsamic vinegar

Olive oil

S&P

Fresh dill and/or scallions – as garnish

Vegan yogurt or vegan sour cream for garnish

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DIRECTIONS

Toss the beets in a bit of olive oil & salt & pepper liberally.  Roast on a foil-lined pan at 400 degrees for about an hour – or until easily pierced with a fork.  Set aside to cool.

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Heat 2 TBS olive oil in a large stock pot.  Saute the onion, celery, bell pepper & carrots over medium heat for about ten minutes or until they soften.  Add the bay leaves & garlic and saute another 2-3 minutes.  Add the stock & the marmite (if using) & simmer over medium-low heat.

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Peel half the beets & reserve the skins.  Cube the peeled beets and set aside.

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Chop the other half of the beets coarsely.   Add the skins & unpeeled beets to the soup pot.   Simmer for 5-10 minutes.

Remove the bay leaves & discard.  I used an immersion blender & pureed the soup.  You can do this in batches in a blender but be careful you do not get burned & be more careful that you don’t splatter magenta soup everywhere.

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Once pureed to your liking – add the reserved cubed beets & stir in the balsamic vinegar.  Season with S&P.

To serve – garnish liberally with vegan yogurt or sour cream and lots & lots of dill and maybe some diced scallions.  Eat it up!  Then curse the inevitable pink splatter you find in your kitchen hours after you were sure you cleaned the last of it.

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DDD #64 – My “You Are Not Vegan Enough” Rant & Holiday Leftovers Shepherd’s Pie & 14 Other Ideas

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Ok – so I posted my Vegan Whole Turkey (seen above) – and the vegans on Facebook lost their collective shit.  Despite knowing it was a vegan item – I got blocked & banned & verbally assaulted SAVAGELY.  This video below is my response to the “You are not the right kind of vegan” attacks I got from the most self-righteous douchebags ever.  I also show you how I reinvented a bunch of random leftovers into and epic Shepherd’s Pie.

Below the video here are the 14 recipes I suggest as potential uses for your holiday leftovers.

Click the image to watch the video.

Thanksgiving Vegan Torta Rustica with Creamed Spinach and Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

Vegan Chicken & Mixed Vegetable Pot Pie

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

Vegan Marinated Chicken Banh Mi Sandwich

Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups

Vegan Chicken Salad Wraps

Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Sweet & Spicy Vegan Island Chicken with Pineapple

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Healthy Vegan Chicken Fricassee with Tarragon

Healthy Vegan Chinese Chicken Salad with Spicy Asian Dressing

Vegan Cold Chicken Piccata Pasta Salad with Asparagus & Spinach

Vegan Firecracker Chicken

Vegan Beef and Vegetable (Shepherd’s Pie) Empanadas

DDD Ep. #19 – Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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BathingandthesinglegirlCover

vromans back

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Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com.

This is yet another SUPER easy one – even if you make the enchilada sauce yourself – and can be made in a slow cooker or stove top.  The benefit of the slow cooker is that the flavors get to meld better but – if you are in a hurry or don’t own a slow cooker – this can be done on the stove.

I made the red enchilada sauce myself & I recommend it very highly because 1) it was easy 2) less processed food it better for you & 3) self-satisfaction.  So – I really recommend you try to make it – though jarred or canned enchilada sauce will do.

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I included a picture of taco seasoning in that image above but I was so pleased with my homemade enchilada sauce – I could not bring myself to add this MSG chemical powder to my soup – so ignore it.  As I was cooking the soup I added an additional can of black beans – not shown there.

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Also – I thawed & shredded the Beyond Meat chicken.  Look how convincing it looks (above)!

This makes a lot of soup but – it is so hearty & delicious – I ate almost half of it myself, last night – without any garnish of any kind.  Just naked outta the pot.  But – why not?  There is no added fat in this (except a little olive oil in the enchilada sauce) – just proteins & produce & spices – so feel free to eat it like you are competing in a grudge match with Takeru Kobayashi.  I did – and I feel no shame.  Zero fucks were given.

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Homemade Red Enchilada Sauce

Makes just over 2 cups

INGREDIENTS

2 TBS olive oil

2 TBS flour

6 oz. tomato paste

4 TBS chili powder (NOT cayenne pepper)

1 TBS dry parsley

1/2 tsp garlic powder

1/2 tsp dry oregano

1/2 tsp salt

1/4 tsp ground cumin

2 cups vegetable stock

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DIRECTIONS

Heat the oil over high heat & whisk in the flour.  When it thickens, add the stock in increments, letting it thicken each time before adding more.  When the stock is incorporated, add the spices & tomato paste & whisk to combine.  Cook until it has the thickness of tomato sauce.  Add water if it gets too thick.  Set aside.

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Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce – for the Slow Cooker or Stove Top

Serves 4 as a main course – more as an appetizer

INGREDIENTS

2 cups red enchilada sauce (recipe above RECOMMENDED or store bought)

9-12 oz vegan chicken (I always use Beyond Meat – which comes in 9 and 12 ounce packages)

1 (14 oz) can fire-roasted tomatoes

2 (15 oz) cans black beans ( I used 1 can of black beans & 1 can of mixed beans) – not drained

10 oz corn (I used organic frozen)

1 (7 oz) can green chilies (I used mild)

2 cups vegetable stock

2 garlic cloves (minced)

1 red (or other) onion – diced

1 bell pepper – seeded & chopped

1-2 jalapenos – seeds & diced (optional – omit if you do not like spice)

2 TBS chia seeds (1000% optional but they are good for you & I had some so…)

GARNISH OPTIONS: vegan sour cream, avocado, cilantro, chopped tomato, lime wedges, hot sauce, grated vegan cheese or tortilla strips (Recipe: Heat your oven to 350.  Spread the thinly sliced corn tortilla strips in a single layer on a cookie sheet sprayed with cooking oil.  Bake the strips 10-15 minutes until they are crispy.  Try not to overcook them (they should not be browned).  Remove from oven & set aside. OR – buy some.)

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DIRECTIONS

Make the enchilada sauce – if you are doing that.

Dump everything in either a slow cooker & leave it on high for about 5 hours OR stick it all in a large stock pot & heat until the veggies soften & the soup thickens a bit (30-60 minutes).  In either case – if it gets too thick – add some water.  If it is too thin – cook it down a bit more.  See?  Crazy fucking easy!

Now – serve it up & garnish as you desire!

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