Made with all organic veggies of red onion, pea pods, rapini (or Chinese Broccoli), straw mushroom, shiitake mushroom. Sauce is Organic Siracha BBQ, Organic Tamari, Organic mustard (spicy brown), homegrown andhome made Organic Chili paste using Korean Hot peppers, all mixed with a dilution of water.
Served with Jasmine rice cooked in veggie broth, Edamame, and Marinated Organic Tofu jerky made in the dehydrator.
Easy to do! Bake a potato and cut open. Pour a spoon of homemade chili over the top, and top with cashew sour cream.
Cashew sour cream take a little planning but is super easy to make. Soak some raw cashews for about 4 hours, add a bit of lemon and apple cider vinegar, salt and water and blend in food processor, until it’s creamy. It tastes even better after it’s chilled a few hours.
Gather an assortment of dried beans, lentils, split peas and maybe even oats.
Wash very well and soak over night.
Drain out the water and re-wash
Put beans into a large pot and cover with 2 inches extra over the top of bean mixture with clean water, Toss in your favorite vegan bouillon cube. This is the spicy part: Add in frozen fresh hot chilies. I grow a large amount of chilies every summer. I put the whole fresh ripened organic peppers into a freezer bag strait into the freezer and take them out when I need them for cooking. This soup has 1 Tabasco pepper, 1 Mayan Hot habanero, 1 Caribbean habanero and 2 Nubian peppers.Boil at a med heat for a few hours.
Cut up some onion and toss it in the pot, Cut up some carrots and toss it into the pot. Add a bay leaf, crushed dried Italian flat leaf parsley, and a few shakes of garlic granules. This is the point where you could also add a potato, celery, etc. what ever veg you have on hand you’d like to eat. Boil, then turn to low heat and simmer for a few more hours.
Technically you could make this in much less time, but if you have all day to stir the pot, this is the best way to make bean soup it will get creamy naturally.
Don’t forget to take OUT the hot peppers and the bay leaves before serving up to eat. Due to the spiciness you might also want to stir in some vegan sour creme, or vinegar, or serve with some bread or put the whole dish over rice. Kids really like this in a tortilla wrapped up like a burrito.
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I put this in the vegan kids section because a kid made it. Yep, you read that right, a kid. A kid picked out the recipe, got the ingredients, than found the ingredients needed at a grocer than were missing in the pantry, also using organic and made in USA produce/products.
So next time you hear someone crying about how ‘hard’ it is to go vegan, show them this post, please do. It’s only as hard as you make it. Anything that is done willingly is done easily.
Ok, so how did this awesome happen? Check it:
I got this new book, Fresh From The Vegan Slow Cooker, by Robin Robertson. As far as I’m concerned, this book has already paid for itself! It inspired a kid to cook dinner for the entire family. And it tasted wonderful. I’m thinking it was pretty much adhered to (except for nutritional yeast, we don’t use that around here) exactly as written, check out some of the recipe here:
Yep, pretty tastefully impressive! And you can do it too!
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Here is a BBQ Jack-fruit sandwich with dill pickles, spinach and vegan blue cheese on french bread.
Lately one of my fave things to eat is jackfruit. Some claim it is a great vegan substitute for pulled pork, but (thankfully) never having eaten that particular pile of carnage before, I can neither affirm nor refute this claim. I eat it because it is a tasty minimally processed food, with a healthy reputation .
In my mind it has a similar texture (not taste) to bamboo, pineapple and mushrooms.
I have noticed that including the brands I use is helpful to new vegans so they know what to look for in the store:
When cooking my jackfruit, I added organic dried garlic granules and organic curry powder.
If you’d like to add cheese, here is my current fave:
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