Whitney’s soup is filled with healthy ingredients and is very easy and economical to make. This recipe can be made in a large pot or even a slow cooker for those who want to set it and forget it. It’s healthy ingredients include vegetable broth, onions, carrots, celery, red bell pepper, garlic, dried oregano, smoked paprika, yellow split peas, sweat potatoes, bay leaf, green onions, frozen peas. Whitney uses vegetable broth instead of oil to saute the vegetables. As she suggests, you could add or substitute vegetables as you wish. And, this is another recipe that can be made ahead for use later. Enjoy. Continue reading
Tag Archives: celery
New England Glam Chowder by Isa Chandra Moskowitz
Isa prepares a vegan version of the popular New England Clam Chowder using a mix of button and shitachi mushrooms as substitutes for the clams, and cashew cream for the dairy cream. Add some other healthy ingredients, simmer the combination for a short while, and you have a delicious and inventive vegan soup. This recipe looks luscious and hearty. Try it. It might become one of your favorites. Continue reading
3 Delicious Creamy Soups – Tomato, Carrot and Ginger, and Leak and Potato by Sara Lynn
In this video, Sara Lynn demonstrates how to prepare three different soup recipes that are hearty, healthful, and delicious. For those who prefer a completely vegan soup, the cheese, cream and sour cream Sara Lynn uses can easily be replaced by non-dairy alternatives. Please notice how easy and similar the preparation is for each of these soups. These soups can be made ahead and frozen for a quick meal later. Enjoy.
Latin Seitan Stew by Jill Echart
This stew is loaded with a lot of different healthy fresh vegetables, quinoa and seitan. This stew is a nutritional powerhouse, loaded with protein, anti-oxidants and vitamins. As Jill lists the ingredients, she briefly describes its nutritional benefits. This recipe makes a large amount, which can be made ahead and quickly heated and eaten later in the week. And, it’s delicious. Continue reading
Black Bean Soup by Michelle Johnson
Here is a tasty black bean soup made with fresh vegetables and canned black beans. Michelle chops and sautes onions, carrots, celery, garlic and spices. Then she adds rinsed canned black beans and vegetable broth, and simmers the soup mixture. Then she blends it, reserving some beans to add to her soup for texture after she blends it. Easy to make. Delicious. And good for you. Continue reading
Spicy Black Bean Casserole by Karen Bukolt
This casserole is delicious and loaded with healthy ingredients; celery, bell peppers, black beans, cilantro, onions, chili sauce, maple syrup, and spices. Karen mixes panko bread crumbs with cheese as a topping for this casserole. The cheese could easily be a vegan substitute if you desire. You can serve this casserole with tortillas, or brown rice and a salad. It can be made ahead for a lunch or dinner later in the week. Continue reading
Not Yo Mama’s Meatloaf by Cobi Kim
Cobi points out you can easily improvise, change the ingredients and create your own version of her meatless “meatloaf”. Her version includes basics like onions, garlic, celery, carrots, sun dried tomatoes, BBQ sauce, etc. The main ingredients are quinoa, oats, brown rice, silken tofu, and Linwood’s brand of ground flaxseed, almonds, walnuts, brazil nuts and Q10. It’s an easy and healthy recipe. Try it. Continue reading
Vegan “Meatloaf” Recipe (GLUTEN-FREE) by The Vegan Zombie
This “meatloaf” is made with millet, potatoes, onions, and seasonings. The millet is boiled and simmered in vegetable stock. The potatoes are cooked in water. The onions are sauteed in olive oil with garlic. Seasonings are added along the way. When all the ingredients are cooled, they are combined and mashed together. The mixture is place in a baking dish and baked. The result is a healthy comfort food that resembles meat loaf. But, it doesn’t have the unhealthy meat in it. Continue reading
White bean and vegetable soup by Gordon Ramsay
This recipe is from his new cookbook, “Gordon Ramsay’s World Kitchen”. It’s simple, healthy and delicious. This soup gets better as it sits in the refrigerator. It’s a great “make ahead” recipe. With vegetable stock, and vegan feta or parmesan cheese, this recipe is completely vegan, low fat, and healthy. The way he serves it with very little broth, it’s almost like a stew. Continue reading