July 11, 2024July 11, 2024 by betsy

Black Bean & Hominy Soup–An Asian-Mexican Explosion (vegan & plant-based)

On a school architecture trip to Chicago in May, I had occasion to slip into Seoul Taco for a tofu taco, which served to solidify my love of Asian-Mexican fusion cooking. So, with our turn to host our Starlight Supper Club coming up in June and my husband Jonesin’ for bulgogi b*** in lettuce wraps–mushrooms for me and the vegetarians–we settled on an Asian-Fusion menu.

Bob and I hosted this thrice-annual fete on a weeknight so my cousin visiting from Houston could join the clan, most of whom he had met previously. I am out of school for the summer, but he and I had a day hike planned that Wednesday, so my contributions needed to be quick and fuss-free. To fit the bill, I whipped up this unforgettable soup loved by all–even Bob–and a delectable Miso Blackberry Quick Cobbler, which I will share in another post.

Our Supper Club always serves buffet style no matter which one of the three couples hosts and no matter the menu, so in the soup went to our stainless steel “crockpot” on low for a streamlined and attractive serving solution.

However and to whomever you serve it, you will definitely want to add this one-bowl wonder to your repertoire:

Black Bean & Hominy Soup

Yield: 8 servings

1 tablespoon olive oil
1 small onion, diced, or about 1 cup
2 stalks celery, diced, about 1/2 cup
1 carrot, diced, about 1/2 cup
2 medium red, orange, and/or yellow bell peppers, diced, about 2 cups
Pinch sea salt
3 large cloves garlic, minced
1 tablespoon Asian chili crisp
1 tablespoon, minced ginger
2 teaspoons vegetable soup base or 1 large vegetable bouillon cube
2 teaspoons soy sauce
2-15 ounce cans black beans with juice
2-15 ounce cans, hominy, drained (we like the yellow for color)
10 ounces riced cauliflower, cooked (we buy a frozen package and cook it in its package in the microwave, per directions)
2-15 ounce cans fire-roasted diced tomatoes with juice
2 cans coconut milk (lite or regular)

Garnishes: plant-based sour cream, candied peppers, roasted & lightly salted ppumpkin seeds

In Dutch oven or large heavy-bottomed pot, bring olive oil to a sizzle over medium heat. Add onion, celery, carrot, bell peppers, and pinch salt and saute, stirring frequently, several minutes, until softened. Adjust heat if necessary. Add garlic and saute 30 seconds, stirring continually. Stir in remaining ingredients in order and let simmer 20 to 30 minutes, stirring occasionally, until flavors are married. Serve warm in bowls or mugs (pictured), garnished as desired.

Reese Lusk of **Lusk Studios** about to Get his Asian-Fusion On!

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July 11, 2024July 11, 2024 by betsy

Pumpkin & Coconut Milk Bisque (vegan/ plant-based & gf)

Pumpkin & Coconut Milk Bisque (vegan/ plant-based & gf)

Yield: 4 servings

I am a year-round soup lover, even when it is scorching hot outside, because soup is a quick and flavorful meal in a bowl that is hydrating and beautiful. Pureed pumpkin and lite coconut milk make this one creamy and golden, but the vegetables provide plenty of texture and a nutritional punch. Layering on the garnishes turns each bowl into an extravaganza, best scooped with a warm tortilla.

1 tablespoon olive oil
1 yellow onion, diced
1 large bell pepper, any color, diced (I use 1 cup diced bell pepper of 3 different colors)
Pinch sea salt
1-15.5 ounce can fire roasted tomatoes with juice (I like to use the variety with garlic)
1-15.5 ounce can pureed pumpkin
1-15.5 ounce can lite coconut milk
1-10 ounce frozen package riced cauliflower, cooked according to package directions (for this recipe, I choose a lime and cilantro version)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon ground turmeric
Additional sea salt plus freshly ground black pepper to taste
Water to thin as desired

Accompaniment: warm tortillas (gf if desired)
Garnishes: Plant-based sour cream (I like to melt it in microwave for drizzling), chili oil, black bean and corn salsa, fresh cilantro, lime wedges, roasted and lightly salted pumpkin seeds

In Dutch oven or large heavy-bottomed pot, bring olive oil to a sizzle over medium heat. Add onion, bell peppers, and pinch salt and saute, stirring frequently, several minutes, until softened. Adjust heat if necessary. Stir in remaining ingredients in order and let simmer 20 to 30 minutes, stirring occasionally, until flavors are married. Serve in large bowls with warm tortillas, garnished as desired.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #tofutti #foodstylist #recipedeveloper #foodphotography #vegansoup #plantbasedsoup #pumpkinsoup

June 26, 2024June 26, 2024 by betsy

Smoky Tomato Soup with Coconut Milk (vegan & plant-based)

Yield: 4-6 servings

All the veg we need without all the moaning and groaning from the veg-phobic…like my beloved spouse!

Created as an antidote to restaurant meals and other “fancy” cooking for our Starlight Supper Club and a happy hour this week while my cousin, Earl, is visiting from Houston, I loaded this recipe up with camouflaged vegetables so that Bob was none the wiser and he loved it! The guys enjoyed it with a plant-based grilled cheese sandwich for dipping, natch, but I thought it was perfectly satisfying unaccompanied. Note: If smokey isn’t your jam, use regular canned diced tomatoes.

1 tablespoon olive oil
1 small onion, diced (approximately 1 cup)
1 carrot, diced (approximately 1/2 cup)
1 stalk celery, diced (approximately 1/2 cup)
1 red bell pepper, seeded and cut into 1/2-inch slivers
Pinch salt
Pinch black pepper
2 to 3 large cloves garlic, halved
2 teaspoons tomato paste
2 teaspoons vegetable base or 1 large bouillon cube
1 teaspoon dried basil
2-15 ounce cans diced fire roasted tomatoes
1-15 ounce can coconut milk ( I use lite, but you do you!)
Optional garnish: drizzle olive oil and/or vegan sour cream thinned with water or non-dairy milk, fresh minced parsley or basil

In large skillet, heat olive oil over medium. Add fresh vegetables, except garlic, with pinch salt and pepper, and saute, stirring occasionally, until tender. Add garlic and saute 1 minute longer. Transfer to bowl of large food processor and process until smooth, scraping down sides of bowl as necessary. Add tomato paste, vegetable base, basil, and 1 can tomatoes, and puree again until smooth. Add remaining can tomatoes and coconut milk and puree a final time. Return to skillet and heat until bubbly. Serve warm, garnished as desired.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn#vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #tofutti #foodstylist #recipedeveloper #foodphotography

@vegan_community

December 12, 2022December 12, 2022 by betsy

FREE eCookbook! Quick & Easy Entertaining: The Holiday Edition (vegan & plant-based)

As many of you know, Tofutti hired me last spring to create tasty content for them, a side hustle made for me if there ever was one!

I also love my day job as an art teacher in the Upper School at Norfolk Academy in Norfolk, VA, so when school let out last June, I went on a recipe development bender over the summer. You can access those recipes which have been published on the Tofutti site’s recipe blog. But there are many more in the can, as they say!

I backed off my flurry just a little once school started back in August but, for the most part, I have continued to create recipes, stage and photograph the finished dishes, and work on various special projects of which this eCookbook is my favorite.

Please note that, while I am paid a contract fee by Tofutti, the eCookbook is NOT monetized, so I am not promoting it for $$. Rather, I love these recipes, think the book is so beautiful to page through, even digitally, and wanted to share with you.

In Quick & Easy Entertaining: The Holiday Edition, you will find

Mex Chex Mix
Cream Cheese Pecan Balls
Turnip Greens, Red Beans & Vegan Sausage Soup
Roasted Butternut Squash, Arugula & Candied Pecans
Savory Vegan Sausage & Rice-Stuffed Microwave Baked Apples
Oatmeal Streusel-Stuffed Microwave-Baked Apples
Mini No-Bake Pecan Pie Cheesecakes
Mini No-Bake Pomegranate Cheesecakes

To access your book, simply click on the link below which will take you to a pretty page where you enter your email address and submit. You will receive your eCookbook via email right away. And, not to worry: you will NOT be inundated with email from Tofutti…or me!

Quick & Easy Entertaining: The Holiday Edition 2022 (mailchi.mp)

Once you have downloaded the eCookbook, you could certainly send it to friends, but we would love it if you would send them the link so that we know how many people are accessing it. And please share on your social media. The more the merrier.

We’d love to know what you think, as well as what other cookbook topics might interest you. We hope you love this little gift from us to you.

Cheers!

~Betsy

October 12, 2022October 12, 2022 by betsy

Beer Cheese Soup + Review of Spero Foods “The Cheddar” (vegan & plant-based)

Spero Foods recently gifted me with a generous supply of their vegan, plant-based, and eco-conscious sunflower seed-based cheese spreads to sample, and I am happy to share both the results of my in-home taste-test of The Cheddar along with my recipe for vegan and plant-based Beer Cheese Soup. You can find my mini-review of Spero’s The Goat and my recipe for a lovely fall butternut squash-based dip or spread made with it here.

Packaged in 6.5 ounce tubs with a fresh, modern look, I have found the ever-so-slightly grainy texture of these products to be appealing. I don’t necessarily need for my spreads to be unnaturally smooth in most dishes. However, though taste is a highly subjective sense, I find that they tend to be over-salted. This was true of The Cheddar, which was also a bit too tangy for me, though my recollection of earthy cheddar from my pre-vegan days includes a pleasant tang.

So, unlikely to eat this spread by itself, I would be more apt to serve it with a sweet chutney or pepper jelly. However, not in need of party food, but in need of a mid-week dinner, I wondered if it would be tasty in a soup sweetened with coconut milk to offset both the salt and the potent tang. It was luscious, delicious, and satisfying, and I hope you enjoy!

Beer Cheese Soup (vegan & plant-based)

Yield: 4 servings

1 tablespoon vegan butter

3 stalks celery, diced

1 small onion, diced

Sea salt and freshly ground black pepper

1/2 teaspoon ground turmeric

1/4 teaspoon garlic powder

2 tablespoons flour

1 cup vegetable stock

1/4 cup vegan beer or non-alcoholic beer

1-15 ounce can coconut milk, lite or regular (I used lite)

6 ounces Spero Foods The Cheddar spread

1 tablespoon apple cider vinegar

1 tablespoon yellow or stone ground mustard

1 tablespoon nutritional yeast

1/2 to 1 teaspoon Sriracha

Recommended garnishes: thinly sliced green onion, halved tri-color grape tomatoes, coarsely chopped smoked almonds, shredded vegan cheddar cheese, vegan croutons, etc.

In medium saucepan, melt butter over medium-low heat. Add celery, onion, a pinch of salt and pepper, turmeric, and garlic powder. Sauté, stirring frequently, until very soft, but not brown; adjusting heat as necessary. Stir in flour until well-combined, followed by vegetable stock, beer, and coconut milk. Bring to a simmer, and cook 2 to 3 minutes, stirring frequently, until smooth and creamy. Stir in The Cheddar spread, apple cider vinegar, mustard, nutritional yeast and Sriracha. Simmer, stirring occasionally, until all ingredients are completely combined and heated through. Serve in bowls, garnished as desired, accompanied by salad and chunks of vegan biscuits or a crusty bread, like maybe pretzel bread nuggets.

September 26, 2021October 5, 2021 by betsy

West African Peanut Stew with Butternut Squash, Chickpeas, & Spinach (vegan & plant-based)

West African Peanut Stew with Butternut Squash, Chickpeas & Spinach (vegan & plant-based)

With temperatures falling, I find this, my newest recipe, absolutely addicting. It checks all my autumnal culinary boxes and I hope yours.

Yield: approximately 8 servings

1to 2 tablespoons olive oil
1 medium onion, diced
1 teaspoon sea salt
4 large cloves garlic, thinly sliced
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
Approximately 21 ounces peeled and cubed butternut squash
1-8 oz can diced tomatoes with juice (I used a variety with cilantro and jalapeno)
4 cups vegetable stock
1/4 cup smooth peanut butter
4 cups semi-firmly packed baby spinach
Garnishes: Fresh cilantro, whole or chopped roasted and lightly salted peanuts, and finally diced bell pepper (I like a tri-color blend)

In Dutch oven or large stockpot, heat oil over medium to medium high. Add onion and sea salt and saute, stirring frequently, for a few minutes or until onion is softened. Add garlic and saute, stirring, for another 30 seconds to 1 minute. Add spices and butternut squash and sante, still stirring frequently, for several minutes or until squash is softened and just starting to break down. Add remaining ingredients, except garnishes, and simmer gently until thick and creamy and flavors are married. Add spinach and stir until wilted and completely incorporated. Serve topped with cilantro, peanuts, and and bell peppers, as desired.

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January 3, 2021February 15, 2021 by betsy

Sichuan Black Eyed Pea Soup with Hot Chili Oil (vegan & plant-based)

It is fair to say I am obsessed with the Tofu Braised in Hot Chili Oil at Judy’s Sichuan, a great local restaurant. But with its big cubes of deep fried tofu, it is a fairly high calorie dish. So I have created a profusion of ways to incorporate the flavor profile into healthier dishes, including popcorn and even popcorn salad, a whole grain-based salad like no other.

I created this warming and pleasantly *lip numbing soup so that we could enjoy our black eyed peas on New Years Day with punched-up flavor. Though Bob and I have been very fortunate during the Covid19 pandemic, I felt I should enjoy a bowl of this good luck omen on behalf of this beleaguered world.

While I made the soup for the holiday, please enjoy it any day for any reason. These humble black eyed peas are remarkably tasty with their unexpected twist.

*Sichuan peppercorns, not peppers at all, possess a numbing property that is not due to heat and, in fact, enhances other flavors.

Sichuan Black Eyed Pea Soup
Yield: 4 servings

1 teaspoon sesame oil
1/2 yellow onion, diced
1/2 red and 1/2 green bell pepper, diced
1 teaspoon sea salt
1 to 2 teaspoons ground Sichuan peppercorns (I purchase at Asian grocery)
2 large cloves garlic, peeled and thinly sliced on diagonal
2 inches fresh ginger, peeled and thinly sliced on diagonal
1 to 2 tablespoons Chinese hot chili oil or fried chili crisp (I purchase the latter at Kroger on International aisle and use as is or make my chili oil from it)
2 cups fresh black eyed peas (you may substitute canned, rinsed and drained, or cooked dry peas)
1-15 ounce can lite coconut milk and 1/2 can warm water
Optional Garnishes: scallions, thinly sliced on diagonal, lightly roasted and salted peanuts, star anise

Cover bottom of soup pot with water, add sesame oil, and place over medium heat to bring to simmer. Add onion and bell peppers, sprinkle with salt and ground Sichuan peppercorns, and simmer, stirring frequently, until tender. Add garlic and ginger and cook, stirring, for a couple of minutes. Add remaining ingredients and cook, stirring occasionally, until flavours have married, peas are very tender, and soup is heated through, approximately 20 minutes. Adjust seasoning to suit your taste and add more water if needed. If desired, puree 2 cups of soup and pour back in, stirring to distribute. The soup will be less colorful, but creamier; I enjoy it both ways. Serve in mugs or bowls garnished as desired.

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December 27, 2020December 27, 2020 by betsy

Pumpkin Beer Cheddar Soup

Yield: 4 to 6 servings

My friend, Jeff Dunn, to whom I gifted half of the recipe in a red-lidded carton tied with a bow, texted me that “The soup is Phenomenal!! I think this is my new favorite soup of all time.”

This is a rich,creamy, deeply flavored, and dramatically cleaned up version of a dairy-based beer Cheddar soup recipe I came across. It was made with lots of dairy, coconut milk, and no pumpkin, rather pumpkin beer.

While I didn’t taste that soup, I can’t imagine a tastier nor velvetier version than mine made with pureed pumpkin, coconut milk, the vegan beer of your choice, and a small amount of vegan Cheddar supplemented with cheesy and ultra-healthy nutritional yeast.

Pumpkin Beer Cheddar Soup

(vegan & plant-based)
Yield: 6 servings

1 medium-large yellow onion, diced
1/2 teaspoon sea salt
2 cloves garlic, minced
1/2 teaspoon garlic powder
1 1/2 tablespoons cornstarch
1 vegetable bouillon cube or 1 teaspoon paste
1-15 ounce can pureed pumpkin
1-15 ounce can coconut milk, lite or regular
12 ounces vegan beer (Google to identify vegan brands)
1 cup shredded vegan Cheddar
1/2 cup nutritional yeast
Ootional toppings: grated vegan Cheddar, sliced green onions, roasted and lightly salted pumpkin seeds or pecan halves, pomegranate arils, dried cranberries or cherries, sprig of rosemary, sage leaves, croutons, etc.

Cover bottom of large soup pot with water and add onion and salt. Place over medium heat and simmer, stirring frequently, until onion is soft. Add garlic and saute 30 seconds. Add cornstarch and stir well to combine. Add remaining ingredients, in order, stirring after each to completely combine. Simmer for 10 minutes or so until beer mellows and all flavors marry. Season with additional salt if necessary and serve topped as desired.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedsoup #vegansoup #plantbasedbeercheddarsoup #veganbeercheddarsoup #plantbasedpumpkinsoup #veganpumpkinsoup

December 22, 2020 by betsy

Best White Bean and Kale Soup (vegan, plant-based, low-calorie, & low fat)

Yield: 4 servings

White Bean and Kale soup sounds so ho-hum, right? But this is the best I have ever had, much less made. And I find myself craving it. It is rivaled by its inspiration created by my dear friend, Sharon Clohessy, and enjoyed by her Solo Stove in front of her charming yellow beach cottage.

I started feeling poorly on the drive over to her house on a recent fall evening and, apologetically declined food and definitely wine. After a bit, though, I asked to try just a little soup. The warm, mildly fragrant silkiness of it was like good medicine. And when I finished that, I asked for a little more.

Sharon used 2 cans of Northern White Beans, one pureed for the base. I used pureed cooked cauliflower instead to produce a silky base that is still luscious but even lower in calorie. And its flavor is sweet and earthy. I actually used a bag of cauliflower hash mix which includes a modest amount of carrot and celery and lends subtle layers of earthy flavor.

For seasoning, Sharon cleverly used pesto. I only had olive tapenade on hand, and 2 tablespoons was all the added flavor this soup needed.

Previously, I tended to use the baby variety of kale for any recioe requiring greens, but it cooks away to almost nothing. Massaging the more sustantial curly kale leaves, as she did, takes just a few minutes, and is well worth the smidgen of extra effort before tearing the leaves into small pieces.

Best White Bean and Kale Soup

Yield: 4 servings

1 tablespoon olive oil
1 yellow onion, diced
2 garlic cloves, sliced or minced
1/2 teaspoon sea salt + more to taste
16 ounces chopped cauliflower or cauliflower hash mix which also contains carrots and celery
1 cup water
4 cups vegetable stock
1-15 ounce can drained Northern White Beans
1 small bunch curly kale, leaves massaged with your fingers as you rinse them, and torn into bite-size pieces
2 tablespoons vegan pesto or olive tapenade

In a large pot, heat olive oil over medium heat. Add onion, garlic, and salt, and saute, stirring frequently, until slightly softened; adjust heat as necessary. Add cauliower and do the same. Add water and cook, stirring frequently, until very soft, just a few minutes. Puree in large food processor, return to pot, stir in remaining ingredients, and simmer over medium heat until kale is tender. Adjust seasoning with salt. Serve in mugs (my choice) or bowls.