New Blog for Recipes

I will now be posting my vegan recipes at the following address: http://veganmommyblog.blogspot.com

Vegan Roasted Potato Soup

TIME: 30-45 minutes prep, 45 minutes cooking

INGREDIENTS:

(6) Potatoes, peeled and cubed
(2) Green onions, chopped
(1) Yellow Onion, diced
Salt and Pepper to taste
Cooking Spray
(4) Cloves Garlic, minced
(1) Cup Carrots, chopped
(1) TBSP Parsley, chopped
(4) Cups Vegetable Broth
(1) Cup Water
(1/2) Cup Vegan Butter
(1) Cup Vegetable Broth
(1) Cup Unsweetened Almond Milk
(1) Potato

1. Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Spread 6 cubed potatoes, green onion, and yellow onion on sheet. Spray with cooking spray. Sprinkle with salt and pepper to taste. Roast in preheated oven for 25 minutes.

2. In large pot, combine garlic, carrots, parsley, 4 cups vegetable broth, water, and roasted vegetables. Bring to a boil. Reduce heat and simmer for 15 minutes.

3. While the pot is simmering, poke holes in remaining potato and place on microwave safe plate. Microwave for 5 minutes. In a blender, combine vegetable broth and almond milk. Scoop potato out of skin and add to blender. Puree for 1 minutes. This mixture will be used to thicken the soup and make it more creamy.

4. When 15 minutes is up, add butter and thickening mixture to pot and boil for 5 more minutes. Serve.

Vegan Pumpkin Pull Apart Bread

TIME: 20 minutes prep, 55-60 minutes cooking

INGREDIENTS:

BREAD:

(1) Can Refrigerated Flakey Biscuits (I used Pillsbury)
(1) Cup Granulated Sugar
(2) TBSP Pumpkin Pie Spice
(1) 16 oz can Pumpkin Puree
(1/2) Tsp Vanilla

ICING:

(1) Cup Powdered Sugar
(2) TBSP Almond Milk
(1) TBSP Pumpkin Pie Spice
(1) Tsp Vanilla

1. Cut biscuits in half. If you use the flakey biscuits you should be able to pull them in half with no problem. Pour sugar and 1 TBSP Pumpkin Pie Spice into a container with a lid. Add biscuits. Close and shake until completed coated.

2. In a medium bowl combine pumpkin puree, vanilla, and 1 TBSP Pumpkin Pie Spice. Layer bisuits with pumpkin mix and place in greased loaf pan. (TIP: Put parchment paper down in the loaf pan LENGTHWISE with some hanging over the side for east removal.)

3. Bake at 350 degrees F for 55-60 minutes. While baking combine all Icing ingredients in a small bowl and whisk to combine. Add more powdered sugar for a thicker icing or more milk for thinner icing.

4. When bread is cooked through remove from oven. Let stand for 5 minutes. Remove from pan and place on serving plate. Top with icing.

RECIPE MODIFIED FROM: https://www.delish.com/cooking/recipe-ideas/recipes/a49734/pumpkin-spice-pull-apart-bread-recipe/

Instant Pot Vegan Baked Beans

TIME: 5 minutes prep, 15 minutes cooking

INGREDIENTS:

(2) TBSP Olive Oil
(1) Yellow Onion - chopped
(3) Cloves Garlic - minced
(2) 15 oz cans Kidney Beans - rinsed
(2) 15 oz cans Pinto Beans - rinsed
(1) 16 oz container BBQ Sauce (I used Jack Daniels)
(1/2) cup Vegetable Broth

1. Add olive oil to Instant Pot. Turn Instant Pot on Saute mode. Add onions and garlic and cook for 2 minutes. Turn off Instant Pot.

2. Add all remaining ingredients and stir. Close Instant Pot and make sure Vent is set to "Sealing." Turn on Manual Mode and set for 8 minutes.

3. When completed let stand for 5 minutes. Turn off Instant Pot. Carefully open vent to release any leftover pressure. Open Instant Pot and Enjoy!

Veggie Bowl

TIME: 15 minutes prep, 10 minutes cooking
SERVINGS: 2 (400 calories each)

INGREDIENTS:

(1) Package Seeds of Change Quinoa & Brown Rice
1/2 Cup Red Pepper Hummus
(1) Head of Broccoli
(1) Red Bell Pepper
(1) Orange Bell Pepper
(2) Leaves Purple Cabbage

1. Cut red pepper, orange pepper, and purple cabbage into strips. Cut florets off of broccoli.

2. Put enough water in a frying pan to cover the bottom. Saute peppers and cabbage for 10 minutes or until tender.

3. Meanwhile steam broccoli. I used my rice cooker. 2 Cups of water in the bottom and then steam for 10 minutes.

4. Warm Seeds of Change Quinoa and Brown Rice in microwave according to package directions. When done place in bowl. See below for a picture of this and the hummus:

5. When veggies are cooked through add to bowl. Top with 1/4 cup red pepper hummus and enjoy!

Benefits of Red and Orange Pepper: Vitamin A, Vitamin B6, Vitamin C, Folate, Cancer Fighter, Anti Inflammatory

Benefits of Broccoli: Calcium, Vitamin C, Vitamin K, Cancer Fighter, Fiber,  Cholesterol Reducer.

Benefits of Red Cabbage: Vitamin C, Vitamin K, Anti Inflammatory, Gut Health, Combats Chronic Diseases.

Vegan Black Bean Chili w/ Cornbread

Tonight we had a completely vegan chili that my husband actually enjoyed! It was super easy and perfect for even a quick dinner after a long day of work. See below for the recipe!

Chili Ingredients:

1 (28 oz) can diced tomatoes
2 (15 oz) cans black beans, drained and rinsed
2 (15 oz) cans of corn, drained
1 1/2 cups vegetable broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
6 meatless balls cooked according to package direction and chopped

Example of meatless balls:

Note: I love this recipe because it's so versatile. I used what I had on hand but you can add so many things if you want to like peppers, jalapeno, mushrooms, etc.

Note 2: You can use meatless crumbles instead of the balls but I found that my meat loving husband was not a fan of the crumbles.

1. Add all ingredients to a large pot. Mix together and bring to a boil. Reduce heat and simmer for 20 minutes.

2. Spoon into bowls. Serving suggestions: vegan sour cream and/or vegan cheese shreds.

Cornbread Ingredients:

1/3 cup applesauce
3/4 cup unsweetened almond milk
1/2 cup oil
1 box liveGfree Cornbread Mix (found at Aldi's):

1. Preheat oven to 375 degrees. Mix applesauce, milk, and oil in a medium bowl with a whisk for 2 minutes.

2. Add in cornbread mix and whisk for 2-3 more minutes.

3. Pour into greased 8x8 glass dish and let sit for 10 minutes. Bake for 30 minutes. Let cook 5 minutes before serving.