Creamy Lentil Tortilla Soup

This is such a good recipe! I will definitely be making this one again. A friend shared it with me from https://midwestfoodieblog.com/vegan-lentil-tortilla-soup/print/20354/ 

This creamy, flavor-forward, Vegan Lentil Tortilla Soup is the perfect quick and easy weeknight dinner! It takes just 20 minutes to throw together and uses just a handful of pantry staple ingredients. It's healthy but super hearty so the meat-eaters in your life won't even realize that it's totally vegetarian

       Ingredients

• 1tablespoon olive oil
• 1 red onion, diced
• 5 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 1–3 teaspoons chiles in adobo, optional
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can corn, drained
• 1 (15 oz.) can fire roasted diced tomatoes
• 3/4 cup split red lentils
• 32 oz. V8 or other brand vegetable juice
• 1 (13.5 oz.) can full fat coconut milk
• juice of 1 lime
• Kosher salt
• fresh cracked pepper

Garnish:

tortilla strips

sour cream

sliced jalapeno

fresh chopped cilantro

Instructions

1. Heat olive oil in a large pot over medium high heat.
2. Add onion and cook, stirring frequently for 3-4 minutes.
3. Add garlic, cumin, chili powder and chiles in adobo and cook, stirring frequently for another minute. 
4. Add black beans, corn, lentils, tomatoes, V8, and coconut milk along with a few large pinches of salt and pepper. Stir to combine. 
5. Cover the pot and bring to a simmer over medium heat. 
6. Reduce heat to medium low and simmer, covered, for about 5 minutes or until the lentils are cooked through.  
7. Add the juice of 1 lime and season to taste with salt and pepper.
8. Garnish and enjoy!

Notes

Don't worry about the coconut milk giving this vegan lentil tortilla soup a coconutty flavor. The spices in this dish are going to flavor the coconut milk so much that you really won't taste coconut at all. Also, the sweetness of the coconut milk is going to help balance out the acidity from the tomatoes which is why I love it in this recipe!

If you're not worried about this soup being vegan, you can substitute 3/4 of a cup of heavy cream in place of the can of coconut milk. You may have to add just a teaspoon or so of granulated sugar to balance out the acidity of the tomatoes if you're using heavy cream as you'll be losing that hint of sweetness from the coconut milk.

This is a simple recipe, so make sure that you salt LIBERALLY. Salt throughout the recipe and also season to taste with salt and pepper at the end too. Don't be afraid of the salt in this recipe - it's really going to boost the flavors of all the ingredients!

Feel free to use whatever lentils you have on hand if you don't have split red lentils. Split red lentils cooks in 5-7 minutes. But if you use another kind of lentil, you'll have to adjust the cooking time accordingly. Check the cook time on your lentils and start with the lowest recommend time. Taste the lentils throughout the cooking process and take the soup off the heat as soon as the lentils are tender and cooked through!

Find it online: https://midwestfoodieblog.com/vegan-lentil-tortilla-soup/

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 Sunbasket recipe! It's so good! https://sunbasket.com/recipe/fresh-pappardelle-with-spinach-hazelnuts-and-ricotta-salata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the pappardelle

Bring a medium sauce pot of generously salted water to a boil. Separate the pappardelle so the noodles don’t clump together during cooking. Add the pappardelle and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the pappardelle, reserving ¼ cup (½ cup) pasta cooking water. Return the pappardelle to the pot. While the water is heating and the pappardelle is cooking, prepare the remaining ingredients.

2

Prep the remaining ingredients

• Peel and finely chop the shallots. 
• Zest and juice the lemon, keeping the zest and juice separate. (Zest and juice 1 lemon; save the remaining lemon for another use.)
• Strip the parsley leaves from the stems; coarsely chop the leaves.
• Using the bottom of a bowl or cup, lightly crush the hazelnuts for garnish.

3

Cook the vegetables; finish the pasta

In a large frying pan over medium heat, warm 1 tablespoon (2 TBL) oil until hot but not smoking. Add the shallots and as many chile flakes as you like, season generously with salt, and cook, stirring occasionally, until the shallots start to soften, 2 to 3 minutes. Stir in the pappardelle, reserved pasta cooking water, lemon zest, and parsley and cook until the liquid has thickened slightly, 1 to 2 minutes. 

Stir in the spinach (in batches if needed), peas, 1 tablespoon (2 TBL) lemon juice, and 2 tablespoons (3 TBL) butter (from your pantry) or 1 tablespoon (2 TBL) oil; cook until the spinach is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. 

Serve

Transfer the pappardelle to individual bowls and crumble the ricotta salata over the top. Garnish with the hazelnuts and serve. 

Kids Can!

• Juice the lemon.
• Strip the parsley leaves.
• Crush the hazelnuts.
• Crumble the ricotta salata.
• Garnish with the hazelnuts.

Top Rated

Pappardelle with wilted greens, hazelnuts, and ricotta salata

Soy-Free, Vegetarian, <600 Calories

2 Servings, 600 Calories/Serving 

20 Minutes

Pappardelle comes from the Italian word pappare, which means “to devour.” And that’s exactly what we love to do with these noodles, tossed with hearty greens, rich hazelnuts, and pleasantly salty ricotta salata. 

Get delicious recipes with organic produce and clean ingredients delivered

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

• 7 ounces Talluto’s fresh pappardelle (contains eggs)
• 1 or 2 organic shallots
• 1 organic lemon
• 4 or 5 sprigs organic fresh flat-leaf parsley
• 3 tablespoons dry-roasted hazelnuts
• 1 teaspoon red chile flakes (optional)
• 3 ounces organic baby spinach or other leafy greens
• ½ cup organic peas
• 1½ ounces ricotta salata

Nutrition per serving

Calories 600, Total Fat 30g (38% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 260mg (11% DV), Total Carb. 69g (25% DV), Fiber 6g (21% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein21g
Contains: Milk, Eggs, Tree Nuts (hazelnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

VEGAN HOLLANDAISE SAUCE WITH GREEN ASPARAGUS

I was inspired me to buy some super fresh asparagus from our green market. I steamed it and tried out a vegan hollandaise sauce tonight and everyone (including Adrian) loved it which was a miracle. It was so easy and nice not having to deal with raw eggs. I got the recipe from:

https://www.exceedinglyvegan.com

INGREDIENTS (4 small starters):

Vegan hollandaise sauce ingredients:

• 1/2 cup cashews
• 1/2 cup water
• Juice of 1/2 lemon
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/3 tsp turmeric
• 1 tsp Dijon mustard

Other ingredients:

• 200 - 300g asparagus

METHOD:

All you need to do is add all vegan hollandaise sauce ingredients into a smoothie blender and blend until you got a smooth sauce. I used a vitamix on 10 and blended for 2 minutes.

Then cook the asparagus for 3-5 minutes. If you don't serve immediately instantly cool down the asparagus in ice water so it retains its green colour and freshness.

Drizzle the hollandaise sauce (either cold or warmed up) over the asparagus and serve. Enjoy!

Quick and Spicy Tomato Soup

This is such a quick and easy (the pasta literally cooks in the directly in the soup) recipe by Giada DeLaurentis.  I think it's delicious, 

Ingredients:

3 tablespoons olive oil

2 carrots, peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)

2 (14-ounce) cans chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1/2 teaspoon red pepper flakes

1/2 cup pastina pasta (or any small pasta)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1. 
   
2. Directions: 
3. Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Thanksgiving 2018

This year was a great Thanksgiving. Here is our menu.

Green Bean Casserole
Biscuits
Mashed Potatoes (I used an simple online recipe)
Faux Turkeys from Gardein and Fieldroast (Gardein was preferred by all of us but the other gravy was better)
Faux BBQ Chicken for Adrian by Gardein
Simple Roasted Carrots
Pumpkin Pie

Tortilla Soup

This soup is delicious! I was looking for something new to try and browsing through my copy of Appetite for Reduction. My daughter agreed that it looked good so we tried it last night. It was DELICIOUS!! I didn't want to retype the recipe so I found it was already online at https://thesouthernvegetarian.wordpress.com/2013/02/08/the-best-tortilla-soup-ever/

This recipe comes from Isa Chandra Moskowitz’s Appetite for Reduction. I only used 1 jalapeño and skipped the red pepper flakes because I was worried it might be too spicy for the kids. It was perfectly delicious but I think I will add at least the pepper flakes back in next time to make it a little more spicy. I also added some avocado as a garnish and just used a teaspoon of dried cilantro because I didn't want to buy it fresh and have it go to waste. Oh, I also forgot to add the lime! lol

We all agreed it was great except for my son but that's only because he wouldn't try it. 

Ingredients:

1 teaspoon olive oil
2 jalapenos, seeded and sliced thinly
1 small yellow onion, chopped
1 poblano pepper, seeded and chopped (if you can’t find poblano, use a green bell pepper)
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 (24 oz) can whole tomatoes
3 cups vegetable broth
4 oz baked tortilla chips (about 4 handfulls or so – you don’t have to be precise)
1 tablespoon ground cumin
1 (15 oz) can pinto beans, drained and rinsed
1 cup frozen corn
1/2 cup fresh cilantro, chopped
juice from 1 lime

Directions:

Preheat a 4 quart pot over medium-high heat and saute the onions, jalapeños, and poblano in the oil for about 5 minutes.

Add the garlic, red pepper flakes, and salt.  Saute for another minute.

Break up the tomatoes with your fingers, tearing them into small chunks, and add them to the pot, along with the juice, broth, and cumin.  Crush 2 oz (a couple handfuls) of chips into small crumbs (you want them pretty crumb-like, very small pieces) and add to the soup.

Cover and increase the heat to high to bring to a boil.  Once boiling, add the beans, corn, and cilantro.   Turn the heat down to low and simmer, covered, for 5 minutes.

Squeeze in the lime juice and serve garnished with the extra chips and a sprinkle more of cilantro, if desired. I personally like to add a dollop vegan sour cream and a few slices of avocado.

Organic Creamy Herbed Cauliflower Soup

This is from the Healthy Happy Life website! I made it once and it was really good! Now I need to try it again now that I think both of my kids would like it!

Organic Creamy Herbed Cauliflower Soup
vegan, makes about 10 cups
1 teaspoon EVOO (Extra Virgin Olive Oil)
1 cup sweet onion, chopped
1/4 cup ACV (Apple Cider Vinegar)
2 cups chopped white potato (about 1 large potato, skin on)
1 1/2 cups veggie broth OR water+veggie bouillon cube
2 1/2 cups plain soy milk
1 large head organic cauliflower
2 tsp black pepper
2 tsp dijon mustard
2 Tbsp maple syrup, Grade B pref'd
1 1/2 cups loose parsley
2 Tbsp dried herbs/spices (any combo)
*I used (garlic powder, oregano, thyme, rosemary and chives)
2 Tbsp cashews or sunflower seeds (optional)

Saffron Roux
1 cup plain soy milk
1 cup veggie broth or water + veggie bouillon cube
1/4 cup whole wheat flour
1 tsp saffron strands

Topping:
crumbled cauliflower florets, fresh parsley

Directions:

1. Place large soup pot on stove over med-high heat. Add EVOO.

2. Add chopped onion and saute for a minute.

3. Add in chopped potato.

4. Turn up heat and add in ACV, veggie broth, soy milk and chopped cauliflower. Add cauliflower in broken crumbled pieces. Cover with lid or foil and allow soup to 'steam cook' cauliflower for about 4 minutes.

5. When cauliflower and potatoes are tender, add in your dried herbs, pepper, mustard and maple syrup. Fold these items into the soup - let cook for another minute.

6. Turn off heat and remove pot from stove. Transfer soup to a large mixing bowl to cool for a few minutes.

7. While soup mixture is cooling, turn stove back on. Place your soup pot back on medium heat. Add your roux liquids and whisk in the liquid bit by bit. Try not to create clumps. When all the flour has dissolved into liquid to form a thick liquid, add in the saffron strands. Turn off heat, and set aside.

8. Carefully transfer soup mixture to a high speed blender - blend in batches - not all at once. I blended the soup in three separate batches. NOTE: You will add the parsley and optional nuts/seeds directly to the blender to blend with the soup.

9. In the last batch of soup you blend, add the roux. Then combine all the blended soup and fold gently. Eat at once, store in the fridge or pour soup back into soup pot to simmer until ready to serve.

Garnish with fresh raw cauliflower crumbles

Note: When re-heating, you may want to add a bit more soy milk or veggie broth to thin out the soup.

Other Optional Ingredients:*2 Tbsp Nutritional Yeast
*1 Tbsp Vegenaise
*1 cup tempeh cubes
*2 cups leafy greens, chopped
*fresh ginger