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!
The snow melted down enough for me to cut some fresh garden herbs and make minestrone.
I think I may have gotten carried away with all the veggies, but can you blame me? Veggies are so good!
My ‘secret’ ingredients in this are rare homegrown hot peppers that I froze whole in a freezer bag. I take the peppers out before serving.
Also, if adding noodles, always cook them seperately and add them in before serving. The soup should also be stored this way, noodle free.
I made this in the slowcooker.
Basically it’s chopped onion, mushroom, beans, diced tomato, and sauerkraut (and cabbage cuz I didn’t have enough kraut for the recipe) with vegan sour cream added at the end.
I probably shouldn’t have used cannellini beans and instead used something more generic and smaller, with a softer texture.
Oh well. Live and learn.
The main seasoning was caraway seed, not my usual choice of spice, but interesting. Someone said it tasted like salami.
It’s served over lasagna noodles. Use gluten free or your favorite brand.
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This is an easy to make winter delight.
Enjoy!
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Korean Ramen soup with an assortment of veggies and soy broth.
Very tasty!
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Kick out the winter sick with some vegan health noodle soup. Load it with your favorite veggies, and if your tummy needs a digestive boost add a spoon of your favorite miso and stir in just before serving.
My version has potato, celery, garlic, carrot, onion and thyme from my garden. I also like to add tumeric and a dash of curry to help cease inflammation. My favorite is adding habanero (frozen) and chile amarillo (dried) from my garden. I take it out before eating, but if you are brave, the hotter the better for kicking out the sick!
One of my favorite Thai dishes is a soup seasoned with lime leaves, galangal root and chili. Make sure you clarify no fish sauce, no chicken broth, no beef broth. Most Thai places will use those ‘cheap flavor’ soup additives. This is not always a safe dish to get.
And of course, real unsweetened sticky rice is used to dip into the soup. That is the final touch, which makes this dish extra hardy 🙂
Homemade organic Vegan Minestrone. Here is a picture just before adding the cooked noodles.
Always add the starches (noodles, rice, etc, whatever you are using) last. Make sure every thing is fully cooked before adding. The pasta will just re-heat itself from the temperature of the soup.
Leftover lentil chili + Leftover pasta marinara = Organic Vegan ChiliMac, aka Instant Lunch.
Mix together, heat and serve.
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What Vegans Eat? Food For A Vegan 