Monday 26 December 2016

Hearty Potato Vegetable Soup

Hearty Potato Vegetable Soup

This soup is more like a stew than a soup. It is very filling. For a less thick soup, the amount of oats can be reduced.



Ingredients

1 cup onions, chopped
2 large carrots, chopped
2 stalks celery, chopped
1 tsp garlic, minced

1/2 tsp cumin
1/4 tsp black pepper
1/2 tsp turmeric
4 tsp chili powder
4 tsp paprika
1 tsp smoked paprika
1 Tblsp cocoa powder
4 tsp vegetable stock powder or to taste

6 cups water
1-19 oz can tomatoes, diced
1-19 oz can black beans, with the liquid
1 cup uncooked quick oats
6 cups potatoes, peeled and diced into bite sized pieces
2 cups frozen corn

8 cups chopped fresh spinach(optional) 

Directions

Saute onion, carrots and celery in as little water as necessary until cooked.

Add garlic and cook 30 seconds, stirring to prevent burning.

Add cumin, black pepper, turmeric, chili powder, paprika, smoked paprika, cocoa powder, and vegetable stock powder to the pot along with about 1/3 cup water stirring well to ensure the spices are well mixed.

Add in the remaining water, tomatoes, black beans with the liquid, potatoes, quick oatmeal and corn. Stir well.

Bring soup to a boil and reduce heat to a simmer. Simmer for about 45 minutes, scrapping the bottom of the pot often so the oatmeal does not stick.

If using add in spinach and cook for a few minutes until cooked.

Enjoy!


 

Friday 9 December 2016

Fusion Cabbage Rolls

Fusion Cabbage Rolls

This recipe came about when I had to use up some leftovers in the fridge. I had been making my regular mushroom cabbage rolls and I had some leftover cabbage leaves. I also had some leftover fried rice, so I decided to combine the two and see how they turned out. They were fantastic. The number of cabbage rolls you get will depend on how much fried rice you have and of course how many cabbage leaves you have.







Ingredients

I head cabbage, frozen and defrosted

6-8 cups, leftover fried rice, approximately,

1 1/4 cups Korean BBQ sauce approximately, Recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html. 

1-2 cups mushroom broth or vegetable broth

Directions

Directions for preparing and stuffing the cabbage leaves can be found here:
http://barbsplantbasedkitchen.blogspot.ca/search?q=cabbage+rolls

Place the stuffed cabbage rolls into a pan and pour the broth over top. I made 21 cabbage rolls and used the full 2 cups of broth. If you have fewer, then you may not need the full 2 cups. 
(Basically you want the broth to have mostly evaporated during the initial cooking time. If you find the broth has not evaporated at the end of the initial cook  time, just remove the foil and cook for about 20 extra minutes and the broth should mostly be gone.)

Cover with foil and bake at 350 F for approximately 2 hours.

Remove the cabbage rolls from the oven and pour the Korean BBQ sauce over top of the cabbage rolls, making sure you cover as much of the top surface of the cabbage rolls as possible.
Do not replace the foil. Return the pan to the oven and bake 45-60 minutes, or until the tops of the cabbage rolls are nicely caramelized.

Enjoy!

Cabbage Rolls after 3 hours of Baking






Saturday 3 December 2016

Jazzed up Tomato Juice for Baking Cabbage Rolls

Jazzed up Tomato Juice for Baking Cabbage Rolls

When I bake cabbage rolls, I generally just pour tomato juice straight from the can over them. But my son prefers the extra flavour this recipe offers. It is simple to make, and I am posting this for him.




Ingredients

1 large can tomato juice ( 1.36 L)
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp turmeric
1/8 tsp black pepper
1/4 tsp stevia

Directions

Place everything into a pot and heat. Stir as required.

Pour over cabbage rolls.

Enjoy!

Friday 2 December 2016

Chickpea 'Tuna' Salad

Chickpea 'Tuna' Salad

This tastes surprisingly like tuna salad made without tuna or fat laden mayonnaise of course. While I think it tastes best with dill pickles I have also included an option for sweet pickle relish in case you are not a fan of dill pickles. I usually  process the beans in my food processor and remove them, then chop each vegetable separately in the food processor.



Ingredients

1 -19 oz can chickpeas, drained
1 -19 0z can navy beans, drained

1/2 cup carrots, chopped finely
1/8 cup red onion, chopped finely
1/8 cup celery, chopped finely
1/4 cup roasted red pepper, chopped finely
1/8 cup green pepper, chopped finely

1/16 tsp black pepper
1/2 tsp celery seed
3/4 tsp Old Bay Seasoning 

1/2 cup green sweet relish, finely chopped
        OR
1/2 cup dill pickles, finely chopped

Directions

Place drained beans in the food processor and mix until it is somewhat smooth but some chunks remain. Transfer to a big mixing bowl.

Add in all chopped vegetables.  Mix.

Add in the remaining ingredients including either the pickles or sweet relish. Mix well.

Chill until ready to serve. I like to spread the tuna salad over big flat breads and add in chopped lettuce and tomato. 

Enjoy!


TIP

This also tastes delicious served on top of a big green salad.