Vegan Corn Chowder

I don't eat white potatoes and I am moving away from dairy more and more, so a good corn chowder recipe was hard to come by. This is one I invented through trial & error, but I'm really happy with how it turned out.
My great grandfather called removing the kernals from an ear of corn "tipping".  You cut down and remove just the tips of the kernals and then, once they have all been removed, you take your knife and scrape the cob from top to bottom, all over, to get the juicy, creamy insides. 

7 ears of corn (sweet, bi-colored, whatever you prefer), kernals tipped and removed
1 cup unsweetened, vanilla almond milk
1 1/2 cups water,divided
2 Tblsp. Olive Oil
1 large or 2 medium sweet potatoes\
1 medium red onion, thinly sliced
1 tsp. kosher salt


Preheat oven to 400.  Prick sweet potatoes with a fork all over and bake on top rack of oven for an hour or until soft. (I put a piece of foil on the bottom rack to catch what will ooze out).  Remove from oven, slice open and allow to cool.  Scoop out insides of potatoes.  (Should have about 1 cup of sweet potato puree)
In a stock pot, heat Olive OIl and add onions.  Stir onions over medium heat until soft and beginning to turn brown.   I occasionally add a splash of water to keep them from getting too done. 
Add corn, almond milk, sweet potato puree, 1 cup of water and kosher salt to pan, bring to boil and cook over medium heat for 10 minutes.
Remove pan from heat and allow to cool for 10 minutes.
Take 2 cups of soup and put in food processor, along with 1/4 cup water.  Blend until smooth.  Return to pan and stir.  Heat again, adding another 1/4 cup water.  Stir and seaon with salt and pepper to taste.
More water and milk can be added to adjust thickness.  Makes about 4 cups of chowder.

My perfect bowl of vegan oatmeal

When my nutritionist suggested adding more grains into my diet, I was nervous and certainly never considered oatmeal, because I do not consume sugar or artificial sweetner of any kind.  When I think of oatmeal, I think of something you have to dump sugar on to make it edible.  Or I think of the pre-flavored instant packages that I grew up with that have sugar in them.  So through a lot of research, I feel I have perfected oatmeal for me.  I may try other things in it, but for now, every morning, this bowl hits the spot.
My mother is shocked because  my entire life, I would only eat bananas that were the perfect balance between green and yellow without a single brown spot, and now I'm trolling the markets for the ripest bananas I can find for my oatmeal! :)


1/3 cup old fashioned oats
2/3 cup Unsweetened almond coconut milk (or unsweetened almond milk also works)
1/4 cup homemade applesauce
2 tsp. vegan buttery spread (I use Earth Balance)
2 Tblsp. raisins
1/2 ripe chopped banana

Mix all in a microwave safe bowl and microwave for 90 seconds.  Stir again and microwave for another 60-90 seconds.
Remove and let sit for a few minutes and enjoy!

Steamed Beets

In the last month or so I've discovered that I LOVE BEETS!!!  I hear people say they don't and for40+ years, I think I just assumed I didn't, but I really do!  This recipe is really delicious, IF you like beets.  If you think you don't, try it anyway! 
One warning, I am really bad at figuring out how much to buy or how much to write in the recipe to buy in order to get the peeled and diced quantity needed.  For example, I don't know how many whole beets equals 3 cups beets, peeled and cut into 1/2 inch wedges.  I bought 2 bunches of golden beets and ended up with a little more than I needed.  I had 1 medium red beet and ended up with 2 cups.  Just experiement until you have what you need.  It is really worth it!  This recipe, made with red beets, is really good but the golden beets are just fantastic! 

3 cups peeled red or golden beets, cut into 1/2 inch wedges
2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 garlic glove, minced or smashed
1/2 tsp. Kosher salt

Mix oil, vinegar, garlic & salt in a bowl and let stand at room temperature for 30 minutes.  Steam beets for 15 minutes and cool.  Pour oil mixture over beats and toss to coat.  Chill and eat.  Can be added to salads to eaten straight with a fork.

Avacado, Tomato & Garlic Salad

Today in the grocery store, a lady gave me a sample of this wonderful dish and it was so simple, that 90 minutes later I was making it.  Made with the regular cheese, the serving size below comes to under 250 calories which is pretty cool.  I'll check and post a comment about the vegan mozzarella calorie count soon

3 oz. ripe avacado - chopped
1/2 cup cherry or grape tomatoes - sliced in 1/2
1 Tblsp. Garlic Expressions classic vinaigrette
2 Tblsp. finely shredded Italian Blend Cheese or 2 Tblsp. Vegan Mozzarella

Gently mix ingredients in a bowl and season with pepper. 

Kitchen Sink Indian Stew

I tend to like A LOT going on in my stews/soups.  So this, a hybrid of two different recipes, invented  by my friend, is right up my alley. 
Delicious.







1 Tblsp. vegetable oil
12 ounce onion, chopped
2 Tblsp. fresh, minced ginger
2 tsp. garam masala seasoning (or 1 1/2 tsp. curry powder plus 1/4 tsp. ground cinnamon)
1 garlic  clove, chopped
4 cups water
4 cups vegetable broth
2 cups dried lentils
1 pound sweet potatoes, cut into 1/2 inch chunks
1 pound beets
6 cups sliced green cabbage (1 pound)
3 large carrots, peeled and cut into 1/2 inch chunks
1/2 tsp. salt

Peel beets & shred in food processor or on the coarse side of box grater.

In a dutch oven or stock pot, heat oil over medium heat until hot.  Add onion and cook until tender and lightly browned, 8-10 minutes.  Stir in ginger, garam masala and garlic, and cook 1 minutes.  Add all remaining ingredients and heat to boiling over high heat.  Reduce heat to low, cover and simmer unitl lentils and sweet potatoes are tender, about 25-30 minutes, stirring occasionally. 

Sweet Potato & Kale Stew

I've made this twice, to make sure it's "blog worthy" :)  I find it delicious.  Very tangy, thanks to the OJ you saute the onions & peppers in.  I buy kale and rip the leaves off the hard stem and measure them after that.  Typically getting a pound will yield the 6 cups of leaves.  Tonight I cooked 1/2 a cup of brown rice & added it to my bowl and it was fine.  Didn't change the overall flavor too much. 


2 pounds sweet potatoes - diced (I leave the peels on)
1 - 10 ounce red onion, finely chopped
2 bell peppers (not green!), seeded & finely chopped
2 - 15 ounce cans kidney beans
2 - 14.5 cans diced tomatoes
1 Tblsp. Chili Powder
2 tsp. smoked paprika (makes a big difference when it's smoked)
6 cups kale leaves
3 cups orange juice

In a large pot, saute onions & peppers in 1/2 of the orange juice (1 1/2 cups) until onion is soft & translucent. 
Add all remaining ingredients except kale.
Bring to a boil & then reduce heat to simmer 25-30 minutes until the sweet potatoes are soft but not mushy.
Turn off heat and stir in kale so it wilts.  Then serve.

Smoked Salmon Dill Spread

While at Trader Joe's, the nice lady helping me saw I had soy chorizo and meatless chicken strips in my hand, so when I asked for salmon, she smiled and said, "You're a pescetarian!?!?! Me too!"
Sortofpesco didn't jump out at me for a blog name though! :) 
12 year old didn't like this, (shocker!) but I thought it was quite tasty.  Since it's a "dip", I'm guessing it can be served with veggies or crackers, but I just ate it with a fork and it was great.  I used some dried dill because I didn't have fresh, but still came out great.  And compared to most dips (which usually seem to include dairy) it's really healthy. 

8 oz. boneless, skinless, all natural smoked wild Pacific salmon fillet, roughly chopped
1 Tblsp. olive oil
1/2 tsp. orange zest
1 Tbsp. 100% orange juice
1/4 tsp. ground cumin
1/2 tsp. sea salt and fresh ground black pepper
2 Tblsp. finely chopped fresh dill (or use dried dill to taste)

In a food processor, pulse salmon, oil, orange juice and orange zest, cumin, salt & pepper until finely chopped.  Transfer to a bowl and gently fold in dill.  Refridgerate until chilled.

Serving Size: 2 Tblsp.  50 calories, 3 grams fat, .5 grams sat. fat, 1 gram carb, .5 grams fiber, .5 grams sugar, 5 grams protein. 

Black Bean Lasagna

Not vegan, obviously, but when I can get my partner & daughter known collectively as "THE CARNIVORES" to eat a bean meal, then I consider it a victory!

9 brown rice lasagna noodles
1 large onion, chopped
1 tsp. oil
3 garlic cloves, minced
1 can diced tomatoes, undrained
2 cans (16 ounces each) black beans, drained & rinsed
2 cans (6 ounces each) tomato paste
1 cup water
2 Tblsp. fresh cilantro
1/2 tsp. crushed red pepper flakes
4 egg whites, lightly beaten
1 carton (15 ounces) part skim ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley

2 cups (8 ounces) shredded, reduced fat Mexican cheese blend

Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.

In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
   
Drain noodles. Spread 1/2 cup bean mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice.
  
Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Lentil & Sweet Potato Soup

One of my favorite soups.  Freezes really well.
1 Tblsp Olive Oil
1 garlice clove chopped
1 red bell pepper, seeded & chopped
1 can diced tomatoes
4 cups vegetable broth
1 lb. sweet potato, peeled & chopped
1 carrot, peeled & chopped
1 cup lentils
salt & pepper

Heat oil in a large dutch oven.  Add the garlic and onion and cook over medium heat, stirring, for 3 minutes, until slightly softened.  Add the bell pepper & the tomatoes and cook for another 2 minutes, stirring.  Pour in the broth, then add sweet potatoes, carrots & lentils.  Season with salt & pepper.  Bring to a boil, then lower the heat and simmer for 30 minutes, until all the vegetables are tender & cooked through.  Remove from heat and let cool for 10 minutes.

Transfer 1/2 the soup into a food processor and blend until smooth.  Return to the pan with the rest of the soup and cook for 10 minutes. 

Ginger Shrimp with Swiss Chard and Bell Pepper

Made this tonight and enjoyed it.

2 tsp. soy sauce
2 tsp. rice wine vinegar
1 tsp. oil (I used Olive Oil because it was all I had; recipe recommends toasted sesame)
1 red bell pepper thinly sliced
8 ounces Swiss Chard, trimmed and thinly sliced
1/2 tsp. minced garlic
2 tsp. finely chopped peeled fresh garlic
8 ounces raw shrimp
1 1/2 cups cooked brown rice

In a small bowl, whisk together soy sauce, vinegar & oil  Set aside
Coat a non stick skillet or wok with nonstick cooking spray and heat over medium heat.  Stir fry shrimp until pink and set aside in a bowl.
Stir fry peppers 2 minutes. Add chard & ginger & garlic and 4 Tblsp. water and stir fry until chard is wilted.
Stir in shrimp and sauce and stir fry another 2-3 minutes, until shrimp is heated through and bell peppers are crisp tender.
Divide rice onto two plates and divide shrimp mixture on top.

Quick Beans and Rice

This is much quicker than the chili if you are in a rush. 

2 Tblsp. Olive Oil
1 red onion, chopped
1 red bell pepper, chopped
12 ounce package Trader Joe's Chorizo
1 can diced tomatoes (undrained)
1 can black beans (undrained)
1 can kidney beans (undrained - Trader Joe's brand has no sugar)
1 cup Instant Brown Rice
1 Tblsp. Oregano
1 tsp. Salt

In a stock pot or dutch oven, saute onions and pepper in olive oil, over medium heat until soft.  Remove casing from chorizo and add to onions and pepperes.  Cook 2-3 minutes.
Add remaining ingredients and stir.  Bring to a boil.  Cover pan, lower heat and cook for 10 minutes (do not remove lid)
Remove pan from heat and let stand 10 minutes (again, do not remove lid)
Remove lid, stir & serve.  Super easy!

Sweet Potatoes

This is not really a "recipe" per se and there's nothing particularly original here, but I've had a number of people lately ask me how I make sweet potatoes. 
Basically, I just wash and thinly slice unpeeled sweet potatoes and I layer them in a baking dish with cooking spray and salt on each layer.  I bake them at 400 degrees checking them until they are ready. 
What I've done differently recently is I've made sure that my baking dish has a lid and I bake the sweet potatoes with the lid, so where they used to be fairly soft, now they melt in your mouth.  Having the lid on seems to almost steam them.  And you can cook 1 cup of sweet potatoes or three pounds of sweet potatoes this way, just alter the size of the baking dish.  They keep well in the fridge if you make them the night before you are serving or eating.  If you are looking for attractive dish of sliced sweet potatoes keep a closer eye on them as they bake, because letting them bake until they are really soft will give you an absolutely delicious pile of orange mush (which I love).

Veggie Nests

This started life as a veggie burger recipe, but it doesn't hold together in patty shape.  What I realized though was that is was extremely tasty just on a plate by itself.  I call it a nest because I ended up putting a cup and a half on a plate and then putting 2 cups of roasted veggies on top of the nest.  The roasted veggies on top are optional but veggie nest sounded more appetizing than veggie mush, which was what I originally called it. 
When I made it originally, the paprika I had in my house was smoked paprika (which I had never used) and now I'm afraid to try regular paprika because I've fallen in love with the smokey flavor.  The original reicpe had an egg in it at one time which added nothing to the flavor or consistency (and did not help it to stay together) so I took that out. 


1 Tblsp. Olive Oil
1 onion diced
3 garlic cloves, minced
2 carrots, peeled and grated
1 1/2 cups yellow squash, grated
1 1/2 cups zucchini, grated
1 1/2 cups sliced mushrooms
1 tsp. salt
Pepper
1/2 cup canned black beans rinsed and drained
1 tsp. smoked paprika
2 Tblsp. chopped parsley (optional)
1 1/2 cups cooked quinoa (I use red quinoa that has been prepared in veggie broth rather than water)

Heat oil in large skillet over medium high heat.  Add onion and reduce heat to medium.  Add garlic & saute 3-4 minutes, until soft.  Add mushrooms and cook another 2 minutes.  Mix in carrots, squash, zucchini, salt & pepper.  Cook 3-4 minutes more until soft.  Mix in black beans, paprika, parsley & quinoa.  Cook another 1 minute.
Remove from heat, transfer to bowl and let set at room temperature for 1 hour.

**After the mix has sat for an hour, you can heat another 2 tsp. olive oil and cook the mixture until it's heated through and serve. 
What I also do is stick it in the fridge after it has set for an hour and cook it in a little cooking spray, 1 1/2 cups at a time, as I need it.  It stays good for several days in the fridge, it just depends on your serving requirements.

Vegan Chili

 

Trader Joe's Soy Chorizo is one of my favorite meatless products and probably one of the few processed foods I eat.  It has the consistency of hamburger and I am not someone who likes spicy much, so its kick is just mild enough to satisfy me.  This and a simple beans and rice recipe are my two favorite uses of it.

This chili freezes very well and since it's a crock pot recipe, it can cook while you are at work

 

2 Tblsp. Olive Oil 

1 med red onion chopped

1 med red bell pepper chopped

12 ounce package Trader Joe's Soy Chorizo

 

Heat olive oil in large skillet and add peppers and onions, sautee 2-3 minutes and add chorizo (remove the plastic casing!) Cook until chorizo is thoroughly cooked.

Place onions, peppers and chorizo mix in a crock pot and add the following:

 

1 15 ounce can tomatoes UNDRAINED

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed (Trader Joe's kidney beans aren't packed in sugar)

1 1/2 cup frozen corn (doesn't need to be thawed)

12 ounce can V-8

2 Tblsp. chili powder

1 1/2 tsp. cumin

 

Stir well and cook in crock pot 6-8 hours or until satisfied with consistency

AppleSauce

 

Finding a recipe with NO sugar is usually not that daunting.  NO artificial sweetener OF ANY KIND?!?! More of a challenge.  Cane juice?  Agave nectar?  Sorry, not interested.   Keeping the peel on means I get a higher fiber content and that is very important to me.  This recipe passed the ultimate test. A 12 year old can't get enough of it when it's warm!!

5-6 Apples, cut in quarters, cores removed, peels remaining. (I use Jazz apples)
1 tsp. cinnamon
1 tsp. vanilla
dash of nutmeg

Place apples in soup pot and add 2 cups water.  Bring to boil and continue boiling 10 minutes.  Lower heat to low and stir in remaining ingredients.  Let simmer for 30 minutes.  Remove from heat and let cool.  (If I will be immediately serving, I don't let it cool all the way, so it will be warm)
Put apples in food processor with a little of the liquid left in pot.  Pulse until desired consistency is achieved.  In my house, the chunkier the better, but that is a matter of taste)  Serve.

As of today, I am still experimenting with the freezing process.  My friend Vegan Steve makes applesauce in the oven and uses 3-5 different types of apples and then puts it in mason jars, so I may try that and will post comments or another entry as I continue my experiments, but for now, this is simple and wonderful.  Gonna try it with raisins at some point also.  Mmmmm!!!