Category Archives: Vegan Soul Food

Quick Vegan Lunch, Greek Style

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Hummus, pita bread, kale salad, dill tomato gigantes (huge lima beans), dolmas, and tree of life cashew cheese.

 

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Vegan Shells and Cheese, Review of Annie’s Organic Brand

The box and a bit extra..
The box and a bit extra..

I bought 2 boxes of the new Annie’s Vegan mac and cheese.  The first version got complaints from the kids “It’s too sweet”

So on the second box, the shells version, I decided to ‘adult’ it up with a few additions. seen below:

Ingredients
Ingredients

By adding, a bit of garlic granules, paprika, curry, mushrooms and peas, topped with some organic home grown and homemade Serrano pepper hot sauce, and this became a 5 star combination of tastiness.

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Vegan Hot n Sour Soup, Vegan Gumbo

Vegan Hot n sour/gumbo Soup
Vegan Hot n sour/gumbo Soup

It’s pretty much okra season around here, and along with the surplus of tomatoes and peppers we have to come up with interesting ways to enjoy the bounty while it is here.

And so is the new creation of adding okra to Hot n Sour soup.  It’s a bit of a gumbo and a bit of traditional hot n sour, that has of course been veganized.

The results- deelicious and good. Seconds please!

Chili Stuffed Baked Potato with Cashew Sour Cream

Chili stuffed Baked Potato with Cashew sour cream
Chili stuffed Baked Potato with Cashew sour cream

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.

Vegan Bean Soup, Spicy Stew Recipe

Vegan Bean Soup, Spicy Stew
Vegan Bean Soup, Spicy Stew

This is an easy to make winter delight.

  1. Gather an assortment of dried beans, lentils, split peas and maybe even oats.
  2.  Wash very well and soak over night.
  3. Drain out the water and re-wash
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Enjoy!

 

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