Super Vegetable Stew

Sometimes, most times...I just want some veggies. I mean, I have the occasional "give me Swedish fish, lots of Swedish fish" phases and I'll always breathe chocolate...but, you know. Can't be eatin' Swedish fish all damn day... Well, I had a serious need for vegetables the other day. Any vegetable. All vegetables. Nay, the healthiest vegetables! It was time to make one badass veggie soup. I was crazed. Maybe it was the -10 F weather, maybe it was my excessive consumption of the "healthy" chips I ate, maybe it was my lack of exercise last week. Whatever it was, I needed some nutrients runnin' through my veins. I needed to recharge. Okay, I think you got the picture. 

Well, this is how I came upon my Super Vegetable Soup. No fluff veggies like carrots and celery. No, Sir! Don't be bringing those weak-ass veggies all up in my soup! Only serious veggies need apply. Red cabbage, broccoli, sweet potato, kidney beans, mushrooms, etc. This soup is so BA that I had also bought beets, kale, and red bell peppers...all which didn't make it into the soup...because the pot ran out of room! 

This soup is extraordinarily easy and it makes enough for a crowd.  Feel free to add in whatever other vegetables you desire and/or remove the ones you don't like. Freeze what you don't eat or just cut the recipe in half. Make this stew work for you!

Super Vegetable Stew

Inspired by The Model Foodie

Serves 12

• 1 Tbsp. olive oil
• 1 tsp. turmeric 
• 1 tsp. Italian seasoning
• 1/4 tsp. black pepper
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 64 oz. bottle of low-sodium V8 juice
• 1/2 medium red cabbage, chopped
• 1 medium sweet potato, diced
• 1 head of broccoli florets, chopped
• 1 medium yellow summer squash, chopped
• 8 oz. baby button mushrooms
• 4 vine-ripened tomatoes, diced
• 1 15 oz. can of kidney beans, drained and rinsed
• nutritional yeast, for topping

In a very large soup pot, heat the oil over medium-low heat. Add the turmeric, Italian seasoning and black pepper and saute for about 30 seconds.

Add in the onion and garlic and saute for about 5 minutes, or until the garlic becomes fragrant and the onion begins to turn translucent. 

Now, add in the V8 juice and all the remaining ingredients except for the nutritional yeast. Cover and allow to simmer for about 30 minutes, or until the sweet potato is fork tender. 

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Serve hot and topped with cheesy nutritional yeast!

I can't be helped...Classical Christmas Music – O, Christmas Tree

Also, here's me trying to coax a stray dog into our home. I shall call him Bos. You know, from Bos primigenius...a.k.a. cow. He looks like a cow. Doesn't he?!

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Whole Food Vegan Veggie Loaf

I used to really like meatloaf. My Dad had the best recipe. As I really ponder it, I'm not sure if he had an actual tangible recipe that he followed or if it was just mostly in his head. Whatever it was, I thought it was pretty good. However, now when I think about...meatloaf in general is pretty darn gross. Sorry. Eww, okay, must stop thinking about it. I'm happy to say that I've found a much better alternative to ground animal bits transformed into a "loaf". My recipe for a Whole Food Vegan Veggie Loaf! The best part (besides no need for killed animals) is that there's no tofu, no textured vegetable protein or even vegan grain-meat. It's made from real, whole foods like lentils, oats, and a few other magical ingredients. I know, it sounds like crazy, hippie food and you're thinking it's no where near as good as real meat loaf, but I promise you that it's just as good. I wouldn't lie to you! Santa Claus is coming to town soon!  I'm good for goodness sake.

So skip the meatloaf (or meat in general!) and surprise your friends and family with a peaceful feast that includes this Whole Food Vegan Veggie Loaf! 

I've been thinking that this will be a great alternative to turkey, pig or cow for the Holidays. I can't wait to share it with everyone! 

Whole Food Vegan Veggie Loaf 

Adapted slightly from the renowned Plant-Powered Kitchen

Serves 6

• --Veggie Loaf--
• 1/2 cup dry red lentils
• 1 1/3 cups vegetable broth
• 1 dried bay leaf
• 3/4 cup dry steel-cut oats
• 2 cups water, boiling
• 1/4 cup ketchup
• 1 cup dry old-fashioned rolled oats
• 3 Tbsp. soy sauce
• 2 Tbsp. nutritional yeast
• 2 Tbsp. flaxseed, ground
• 2 Tbsp. vegan Worcestershire sauce
• 2 Tbsp. tahini
• 1 Tbsp. molasses
• 1 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. dried thyme
• 1/8 tsp. black pepper
• pinch of kosher salt
• --Topping--
• 1/4 cup ketchup
• 1 tsp. vegan Worcestershire sauce
• 1/8-1/4 tsp. chipotle chili powder (optional)
• sprinkling of dried oregano

In a large saucepan, combine the lentils, vegetable broth and bay leaf. Bring to a boil over high heat, then lower to medium and cover. Allow to cook for about 30 minutes. After this time the lentils should be cooked. 

Add in the steel-cut oats and water, stirring well. Bring back to a boil, then cover, turn to medium-low and cook for 10 minutes. Uncover after the 10 minutes, stir well and cook uncovered until the water is gone and the steel-cut oats are mostly cooked.

While the oats are cooking, combine the topping ingredients in a small bowl and whisk well. Preheat the oven to 375 F and line a bread pan with parchment paper, then coat with a nonstick cooking spray. 

When the oats are finished cooking and resemble a dryish cooked oatmeal, remove the bay leaf and add in all the remaining ingredients, except for the topping. Stir well to combine. 

Transfer the mixture into the bread pan, spreading it out evenly. Brush on the topping, sprinkle with oregano and cover gently with aluminum foil. Bake at 375 F for about 25-30 minutes then remove the foil and continue to bake for another 7-10 minutes. 

Once done, remove from oven and allow to rest on a cooling rack, in-pan for at least 10 minutes before slicing.

Serve as you would meatloaf and enjoy a peaceful feast! 

Blaring Michael Bublé – Holly Jolly Christmas ...alone...in my office tech area...

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No Chicken Vegan Pad Thai

I. Love. Pad. Thai. Love it! I've made one or two pad Thai dishes since becoming vegan. They were both super healthy and "noodle-free." While still good, I've decided that pad Thai is not to be messed with. It's meant to have noodles. It's meant to have chicken...well...grain-meat chicken. Vegan chicken. It's meant to have a rockin' sauce with cilantro and mung beans and crushed peanuts perched atop! Yum! This No Chicken Vegan Pad Thai has all that and a bag of chips. Featuring steamed broccoli and sliced grain-meat chicken. A robust homemade sauce coats the rice noodles, topped with crushed peanuts, mung beans and fresh cilantro. 

It's quick, simple and totally delicious. I have to make it in fairly small quantities or before I know it, I'll have devoured five servings of rice noodles. Two ounces per serving?! What is that? That seems pretty darn skimpy to me...that's all I'm saying. 

You have to try this. It's soooo good. One of my favorite dishes!

No Chicken Vegan Pad Thai

Inspired by Vegetarian Ventures

Serves 2-3

• --Sustenance--
• 1 head of broccoli, florets only and chopped
• 8 oz. dry stir-fry style rice noodles
• 1/2 Tbsp. olive oil
• 3 vegan grain-meat chicken breasts, thinly sliced
• 2 garlic cloves, minced
• 4 green onions, thinly sliced
• --Sauce--
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 Tbsp. apple cider vinegar
• 1 Tbsp. tomato paste
• 1 lime, juiced
• 1/8 tsp. garlic powder
• sprinkle of crushed red pepper flakes
• --Toppings--
• fresh cilantro, chopped
• crushed peanuts 
• fresh bean sprouts

Begin by steaming the chopped broccoli until bright green and just tender. When ready, remove from heat and set aside until ready to use. 

Bring a medium pot of water to boil and follow the directions on the package for cooking the rice noodles. Usually this means once the water is boiling, add the noodles, remove from heat, cover and allow to sit for 10 minutes. Drain and set aside until ready to use.

While the noodles are doing their thing. Heat the oil in a large saute pan and and in the garlic and the sliced grain-meat chicken. Saute until the chicken is heated thoroughly and the garlic becomes fragrant. 

While the chicken is cooking, add all the sauce ingredients together in a small bowl and whisk until well combined. 

When the noodles are finished cooking, add them to the heated chicken.

Add in the broccoli and the sauce and stir everything over low heat for a minute or two to heat. 

Serve warm and topped with fresh cilantro and crushed peanuts!

Also, add fresh bean sprouts if you can find them. They're hard to come by where I'm at. 

Oh yes. Christmas Meditation – Jingle Bells Recipe Card

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