Lemony Red Lentil Vegetable Soup

Happy New Year everyone!!!

A few days ago I got a hankering for lentil soup and decided that my very favorite Easiest Lentil Soup would be on the menu for dinner.

It had been a while since I made the recipe so I pulled up the blog post on my laptop for reference (kind of a cool feeling cooking from your own recipe!).  Then I went to gather my ingredients and realized that somehow, some way, I was fresh out of brown lentils.

I’m pretty sure this has never happened before.  What to do??

Rather than nix my lentil soup plan, I decided to make one with red lentils.  If you’ve ever cooked with red lentils you know they have a slightly different flavor and a much different texture than brown or green lentils, so I also adjusted the flavor profile of the original recipe.  Here is what I came up with (and it’s really good!):

Lemony Red Lentil Vegetable Soup
Serves 8-10
Vegan, dairy-free, soy-free, gluten-free

Ingredients
6 cloves garlic, minced
1 medium yellow onion, diced
2 carrots, diced
2 stalks celery, diced
2 cups red lentils, rinsed
4 cups vegetable broth (check to ensure it is soy-free and/or gluten-free if these are concerns)
4 cups water
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. freshly ground black pepper (or to taste)
1/2 tsp. sea salt  (or to taste)
1/8 tsp. cayenne pepper (optional)
3-4 tbsp. fresh lemon juice (from about half of a lemon)
Optional: additional veggies! (see Note)

Directions
Line the bottom of a large stockpot with water and begin to warm it over medium-high heat.  When the water begins to steam slightly, add garlic and onions and saute until onions soften, about 5 minutes.

Add carrots and celery and saute another 2-3 minutes, until softened.  (If anything is sticking, add a few splashes of water or broth to unstick it.)

Add the remaining ingredients (except for the lemon juice), stir to combine, and bring to a boil.  Once boiling, stir, lower the heat, and simmer, covered, for 20-30 minutes, or until most of the liquid has been absorbed.

Remove from heat and stir in lemon juice.  Taste and adjust seasoning as desired.

Note: Additional vegetables such as fresh tomatoes, zucchini, or spinach would also be delicious in here.  For tomatoes or squash, I’d go for about 1 1/2 cups and add them about halfway through the simmering time (otherwise they’ll turn to mush).  If using spinach, add 1-2 cups at the same time as the lemon juice and stir until wilted.

This makes a ton of soup which is great for leftovers!  I also froze a couple of portions to have on hand for after Baby H makes his or her debut.  Not long now…

It’s Still Pumpkin Season! Pumpkin Pie Smoothie Recipe

I hope everyone had a wonderful holiday weekend!  Knowing that next year there will be a new little human in the mix had me really cherishing the time we spent with family and friends this time around.

I can’t be the only one who feels that pumpkin season shouldn’t end with Thanksgiving, but should continue through the entire fall and holiday season.  My taste for pumpkin is still going strong, in any event!

Remember those wisdom-giving pumpkin pancakes?  The leftovers got me through several breakfasts last week.  I had them rolled up with a bit of White Chocolate Wonderful and they were divine.

Once those were gone, I put the leftover pumpkin puree to good use in delicious smoothie form.  There are a thousand and one pumpkin pie smoothie recipes on the Internet, and now I’m throwing mine into the mix as well!

Pumpkin Pie Smoothie
Serves 1
Vegan, dairy-free, gluten-free, soy-free

Ingredients
3/4 – 1 cup non-dairy milk (I used almond-coconut)…add less milk for a thicker consistency, more for thinner
1/2 cup pumpkin puree
1 frozen banana
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. vanilla extract
Small pinch of ground cloves

Directions
Blend and enjoy!

Are you still getting your pumpkin fix? Let me know how!

Halloweekend 2014

Hi there! I hope everyone had a great Halloween weekend!

Ours was very low-key, for obvious reasons. We didn’t have any plans except to hand out candy to trick-or-treaters and to stop by a small “open house” type gathering that some of our neighbors had organized. Suburban living at its finest 🙂

I stuck with a super-simple DIY costume (shirt, sharpie, and fabric paint) for Baby H and me:

And worked up these little clementine Jack o’ lanterns to bring to the neighbors’ house:

I did not come up with this idea! I just saw it floating around the Interwebs and thought it was cute. Plus, it matched my costume! The neighbors seemed to get a kick out of it too!

Interestingly, I ended up being pretty judicious with the amount of candy and sweets I took in over this sugar-filled holiday (in stark contrast to last weekend!). The sweets craving was fun while it lasted but I am glad that it seems to have subsided. Lord knows I won’t need any extra help putting on the pounds in these final two months.

Later this week I will have a fun giveaway so come back and see me then!!

Trader Joe’s Pumpkin Bread – Veganized to Perfection!

It’s no secret that I enjoy taking shortcuts with my cooking from time to time.  Usually I’ll only do it if the shortcut way is just as good as, if not better, than its more labor-intensive counterpart.

For me personally, pumpkin bread falls into the shortcut category.  I’ve made it from scratch a bunch of times and it’s really good, but I have to say, Trader Joe’s boxed mix yields an equally-delicious result.  It’s one of my favorite fall treats!

The box instructions tell you to combine the boxed mix with two eggs, 1/2 cup of oil, and 1 cup of water.  Fortunately, quick breads like this are ideal candidates for veganizing with egg substitutes, because their dense texture and full flavor easily mask the fact that substitutions have been used.

I used to do this bread with two flax eggs (1 tbsp ground flax + 3 tbsp warm water), but over the weekend I tried it with one flax egg and one mashed banana, and I have to say it was WAY better.  I’ll go as far as to say that it’s the best combo for veganizing this particular product (of course, if you have an even better way, I’d love to hear it in the comments!).

The banana flavor is undetectable but it gives a gooey, sweet consistency that is just sooooo appetizing and pleasing to the palate.

Oh, and you’ll notice that I also added half a cup of chocolate chips, of course 🙂  I have my priorities straight.

Thick and Creamy Roasted Cauliflower Soup

Has fall weather hit you yet?  It has certainly come to us.

A few weeks ago I bought the most beautiful head of orange cauliflower at the farmer’s market and had one of those moments where I was so excited to eat it that I didn’t know where to start.

Of course, I was 25 weeks along at that point and the “experts” say that at 25 weeks a developing baby is roughly the size of cauliflower, so obviously the first thing to do was to take a belly comparison pic.

Don’t mind the frumpy PJ’s…it’s getting harder and harder to find comfy clothing!

But after that there were actual choices to be made.  Finally, in the interest of simplicity and seasonally-appropriate fare, I settled on a hearty soup.

This soup is rich and filling with a deep, savory flavor that will warm you from the inside out!

Thick and Creamy Roasted Cauliflower Soup
Serves 4
Vegan, gluten-free, dairy-free

1 head cauliflower, chopped into florets (about 4-5 cups)
5 whole cloves garlic, unpeeled
1 large yellow onion, diced
2 small (or 1 large) russet potato, peeled and diced
1/4 tsp. cumin
1/4 turmeric
4 cups vegetable broth (or reconstituted bouillon)
1 bay leaf
Salt and pepper to taste
1/8 cup nutritional yeast (optional but highly recommended!)
Couple dashes cayenne (optional)

1. The roasting: Preheat the oven to 425.  Place cauliflower and garlic cloves on a large rimmed baking sheet, drizzle with olive oil, and toss to coat.  Roast for 25-30 minutes, stirring or flipping at least once about halfway through, until cauliflower is tender and nicely browned.  Take out of the oven and let cool slightly, then remove the garlic cloves and set aside.  Also set aside about a cup of cauliflower.

2. Warm some oil (or a thin layer of water) in a stockpot over medium-high heat and saute onion until tender and beginning to turn translucent.

3. Add potatoes, cumin, and turmeric, stir to combine, and cook 1 minute.

4. Add broth and bay leaf, stir, and bring the mixture to a boil.

5. Once boiling, lower the heat and simmer about 10 minutes or until potatoes are soft enough to be easily pierced with a fork.

6. Add cauliflower and garlic, stir to combine, and simmer another 5 minutes.

7. REMOVE THE BAY LEAF, then puree, either in the pot with an immersion blender, or in batches in a food processor.

8.  Stir in the reserved cauliflower florets, salt, pepper, and nutritional yeast and cayenne if using.  Taste and adjust spices as necessary.  Enjoy!

This soup doesn’t take long to pull together, but if you are really short on time, you could consider skipping the roasting step. The flavor will be a little less deep, but the soup will still come out delicious. For the unroasted version, peel and finely chop the garlic and saute it along with the onion in step 2.  In step 3, add the cauliflower along with the potato and simmer both in the vegetable broth (steps 4 and 5) until tender.  Once tender, use a strainer to remove some of the florets to set aside, if desired.  Then blend and season as indicated in steps 7 and 8.

Have a wonderful weekend, everyone!

Chili Lime Corn on the Cob: A Simply Perfect Snack or Side

I’m not sure why, but up until last year I had never cooked my own corn on the cob. I guess maybe I thought it was hard or took a long time, but boy was I wrong.

Bottom line: if you can boil water, you can cook corn on the cob.

Here are the steps:

• Bring a large pot of UNSALTED water to a boil.
• De-husk the corn cobs and place them in the water.
• Leave them there until the water starts to boil again (this takes maybe 2 minutes tops). [Note: if you want it a little softer and less al dente, give it an additional minute in the boiling water.]
• As soon as the water is boiling again, remove the corn with tongs.
• Season to taste and eat, typewriter-style.

[Source]

That’s it!

My absolute favorite flavor right now is Chili Lime Corn on the Cob. To make, just spread a pat of Earth Balance over the still-warm corn, then add a squeeze of fresh lime juice, a sprinkle of salt and pepper, and a generous couple of dashes of mild chili powder (or for an incredible kick, try a spice mixture like Slap Ya Mama). Toss to coat evenly, and enjoy. My mouth is watering just thinking about it…

This is so quick and fail-proof that I’ve recently taken to eating a piece of corn as a snack when I get home from work. It also makes a fantastic side to pretty much any dinner entree. Right now is the time to enjoy sweet end-of-summer corn, so don’t delay!

I’m also sharing this delicious corn dish in this week’s Virtual Vegan Linky Potluck–check it out!

Wyman’s Frozen Wild Blueberries

Disclaimer: I received a coupon for a free product sample of frozen wild blueberries from Wyman’s of Maine.  I was not compensated in any other way for this review and all thoughts and opinions are my own.

Well, the summer is rapidly dwindling, and with it, the supply of fresh produce.  Here in Massachusetts, an exceptionally brutal winter has been followed by an unusually cool summer.  I can’t be alone in noticing the impact this has had on this years produce.  It definitely seems less sweet and succulent than usual.

Our blueberries in particular were pretty tart this year even while in season, and now that season is all but over.  Fortunately, I have a great stash of frozen blues to see me through!

You may have noticed Wyman’s frozen wild blueberries in your store’s freezer section before (they come in a dark blue packet-style bag).  If you’ve never tried them, I can tell you they are distinctly different from your everyday frozen blueberries.

For one, they are much smaller. Check them out in proportion to the other ingredients of this smoothie-to-be:

They also pack a lot of berry flavor into that little shape!  I frequently use blueberries as a smoothie ingredient but often find that, once blended, the only indication that they were even there is the purple hue of the finished product.  Not so with Wyman’s wild blueberries.  You can definitely taste as well as see them in the end result.

In addition to smoothies, they are fantastic stirred into oatmeal:

Added to pancakes:

Or baked into muffins:

I used Chocolate Covered Katie’s recipe for Chocolate Chip Banana Bread Mini Muffins and simply subbed tiny Wyman’s blueberries for the mini chocolate chips 🙂

Overall, I love these little berries and they’ve been a huge help in getting me through this summer’s mediocre harvest.  If you spot these in your grocery store, be sure to snatch them up!

Berry Lemonade Smoothie

Thirsty?  This ultra-refreshing, sweet, summery smoothie is just what the doctor ordered.

In honor of the 5th Virtual Vegan Linky Potluck, I present one of my new favorites: a Berry Lemonade Smoothie.

Serves 1

Ingredients
1 cup lemonade (I used Newman’s Own diet lemonade)
Generous squeeze of fresh lemon juice
3/4 cup frozen strawberries
1 cup fresh blueberries (can also use frozen)
5 fresh mint leaves
Agave nectar or other natural sweetener to taste

Directions
Blend first 5 ingredients together until smooth.  Taste and add sweetener if necessary (it may be tart depending on the lemonade you use and the sweetness of your fruit).

Drink up and enjoy!!!

Summer Strawberry Arugula Salad with Maple Lime Vinaigrette

Hey there!  Hope everyone is having a great week–it’s already more than halfway over!

For the second installment of the Virtual Vegan Linky Potluck, I’m sharing yet another fabulous and simple way to enjoy summer produce.  Feel free to substitute whatever greens and fruit are abundant and tasty right now where you live–the sweet, tangy dressing goes with pretty much everything!

Ingredients
For the dressing
2 tbsp. balsamic vinegar
1 tbsp. maple syrup
3/4 tbsp. freshly squeezed lime juice
1/2 tbsp. finely chopped fresh mint
dash of salt and pepper

For the salad
6-10 strawberries depending on size, sliced (about 3/4 cup) (or blueberries or other delicious seasonal fruit)
3 cups arugula (or spinach or other green)
5-6 fresh basil leaves, thinly sliced (use more if you love fresh basil like I do!)
1/2 medium shallot, thinly sliced
2 tbsp. toasted pine nuts (walnuts or almonds would also be great)

Directions
Whisk together all dressing ingredients until well combined.  Combine salad ingredients, tossing until well combined, then add dressing and chow down!

 

Unfortunately I am still having issues with WordPress, so my posting has continued to be limited.  I’ve learned that it may have something to do with computer system updates (??), which unfortunately are out of my control, but I’m hopeful for a resolution at some point in the near future.

In the meantime I’ve been *trying* to be more active on Twitter, Instagram, etc., just so that you all know I’m still alive!

Enjoy the rest of your week!

Mojito Stone Fruit Salad

Today I am sharing my current obsession: a stone fruit salad with hints of mint and lime reminiscent of a delicious mojito!

Tangy, sweet, and insanely refreshing, this fruit salad is a perfect way to take advantage of summer’s amazing bounty. It makes a delicious breakfast or snack and is easily multiplied for a party, picnic, or bbq.

Mojito Stone Fruit Salad
Serves 2 as a snack or side, or 1 as a big bodacious breakfast
Vegan, raw, gluten-free

Ingredients
1 nectarine (or peach), pitted and diced
1 plum, pitted and diced
10 cherries, pitted and quartered
1 tsp freshly squeezed lime juice
1/2 tsp grated lime zest
1 tsp finely chopped fresh mint

Instructions
Combine all ingredients in a large bowl and mix well, stirring gently to avoid bruising the fruit.

Enjoy as is or top with coconut whipped cream for a little decadence! (I like this method by Angela of Oh She Glows).

Recipe notes:
1) Conventionally grown stone fruits tend to carry a lot of pesticides on their skin. In this one you’ll be eating all the skins, including that of the lime, making this one recipe for which you may want to consider using organic ingredients if available.
2) If your fruit is underripe or you find the salad comes out more tangy than you’d prefer, go ahead and add a little bit of sweetener. Agave nectar or some cane or turbinado sugar would work beautifully.
3) If you are making this to serve at a gathering I would suggest waiting to toss it all together until you are just about ready to serve. This will prevent those sassy cherries from staining the whole thing red!

Have a wonderful, happy, healthy 4th!!!

UPDATE: I have entered this recipe in today’s Virtual Vegan Linky Potluck!