Food Friday: Vegan Pot Pie Soup

By Megan Vick

Usually, soups make sense in the fall and winter, not as we head into the prime of summer. But – this soup is so light, so delicious, and so vegan, we just had to share it! You can check out the original recipe here. This is so great, it will quickly become a staple in your home!

VEGAN POT PIE SOUP

 

INGREDIENTS

  • 4 tablespoons Earth Balance Natural Buttery Spread
  • 3/4 cup yellow onion, finely chopped
  • 3/4 cup celery, chopped
  • 3/4 cup carrots, chopped
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon sea salt
  • pinch of garlic powder
  • 1/4 teaspoon fresh ground black pepper
  • 1/3 cup all-purpose flour
  • 2 cups plain soy milk
  • 2 cups soy creamer
  • 4 cups vegetable broth
  • 2 cups meat-free chicken, chopped (I used Trader Joe’s Chicken-less Strips)
  • 2 cups diced potatoes, cooked
  • 1/2 cup corn
  • 1/2 cup peas
  • 1 pie crust

PREPARATION

  1. Saute the Earth Balance, onions, celery and carrots in a large pot for 5-7 minutes, until the veggies are soft.
  2. Stir in the basil, thyme, sea salt, garlic powder and black pepper.
  3. Stir in the all-purpose flour and let the mixture cook for one minute.
  4. Add in the soy milk, soy creamer and vegetable broth.
  5. Stir continuously until the soup reaches a simmer
  6. Stir in the chicken, potatoes, corn and peas.
  7. Allow the soup to simmer, stirring occasionally for 35 minutes. The soup will thicken as it cooks.
  8. Remove the soup from the heat and let it sit for another 10 minutes.
  9. To make the crust, preheat your oven to 400 degrees Fahrenheit and break your crust into pieces.
  10. Bake the pieces for approximately 10 minutes, or until the edges brown.
  11. Serve some crust in each bowl of soup.

Enjoy!!

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Food Friday: Creamy Lemon Herb Dressing

By Megan Vick

 

Just in time for Memorial Day weekend cookouts and family get togethers, this Creamy Lemon Herb Dressing is great on salads, drizzled over chilled pasta with veggies, or as a stand-alone dip! Try it and you’ll be mesmerized by how delicious and how truly vegan it is!! Yummy! The original recipe can be found here.

 

CREAMY LEMON HERB DRESSING

INGREDIENTS

  • 1/2 cup hemp hearts
  • juice of 1 medium lemon
  • a few strands chives, broken into 1 inch pieces
  • a few sprig leaves fresh dill
  • a few sprig tops fresh cilantro and/or parsley
  • dash or two garlic powder
  • dash or two onion powder
  • Himalayan salt to taste
  • 1/3 cup water, plus more as needed for thinning

PREPARATION

  1. Using a blender, I used the magic bullet for this, combine ingredients and blend until smooth.
  2. Add water 1 tablespoon at a time until desired consistency.
  3. Taste for flavor adding anything extra to suit your taste…more lemon?…more herbs?…more garlic or onion powder?
  4. Chill before serving. Makes about 5 servings.
  5. Store in an air tight container in refrigerator for up to a week.

 

Enjoy! Have a safe weekend!

Food Friday: Vegan Caesar Dressing

By Megan Vick

 

Now that the farmers market produce stands have more veggies, especially the yummy stuff like Bibb lettuce and Romaine, I get into the salad mood. During the spring and summer, I could eat salad all day, everyday – no problem. I miss the days of classic Caesar salads, but now I’ve found a raw/vegan Caesar dressing recipe that is just delightful! You can check out the original post here.

 

RAW VEGAN CAESAR SALAD DRESSING

SERVES
1 cup

INGREDIENTS

  • 1/4 cup raw cashews (or raw sunflower seeds)
  • 1/8 cup raw sesame seeds (or raw pine nuts) or 2 tbsp tahini
  • 1/8-1/4 cup sunflower seeds (depending how thick you want it)
  • 3-4 tbsp freshly squeezed lemon juice
  • 1-2 medium cloves garlic, chopped
  • 1 1/2 tsp mild miso (I use Genmai soy and brown rice miso)
  • 1/4 tsp kelp granules or other seaweed seasoning *optional (I used Bragg’s kelp)
  • 1/2 tsp of dried dill
  • 2 dates or 1-2 tsp agave or other liquid sweetener
  • 1/2-2/3 cup filtered water (to thin as desired)
  • freshly ground black pepper to taste

PREPARATION

  1. Using a hand blender or in a regular blender, combine all ingredients(starting with 1 date or 1/2 tsp agave nectar) and purée until very smooth.
  2. Taste test. Add additional dates or agave nectar, garlic or lemon if desired to achieve the taste you are looking for.
  3. Add additional water to thin dressing if desired.

NOTES

This dressing will thicken after refrigeration; you can thin it by stirring in 2-3 tsp water if desired. When thick, this dressing can be used as a veggie dip.
Cashews are higher in fat than sunflower seeds, so it’s up to you which you would prefer to use. Cashews will yield a creamier dressing, but be higher in calories.

 

Enjoy!!

 

Food Friday: Orange Dreamsicle Cupcakes

By Megan Vick

 

Once again, this Friday brings us a deliciously sweet vegan treat from Native Foods Cafe. Living on the East Coast, I don’t have a Native Foods near me and I wish I could take my mom there for Mother’s Day. Luckily, these Dreamsicle Cupcakes will more than satisfy anyone at any time of year, but be sure to whip some up for your Mom this weekend!

 

Check out the Vegan Orange Dreamsicle Cupcake post on OneGreenPlanet today!

 

SERVES

18 cupcakes

INGREDIENTS

For the Orange Cream

  • 1 cup vegan cream cheese
  • ½ cup vegan sour cream
  • 1 each orange zest
  • ½ cup powdered sugar

For the Vanilla Frosting

  • 1 cup vegan shortening
  • 1 cup vegan butter
  • 4 tbsp. vanilla extract
  • 4 cups powdered sugar

For the Vanilla Cupcake

  • 2 ¼ cups unbleached organic flour
  • 1 ¼ cups organic sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup safflower oil
  • 1 cup rice milk
  • 1 tbsp. apple cider vinegar
  • 2 tsp. vanilla extract
  • 1 each orange zest

For the Candied Orange Peels

  • 2 whole naval oranges
  • ½ cup organic sugar

PREPARATION

For the Orange Cream

  1. Place all ingredients in mixer and mix well with whisk.
  2. Portion 2 tablespoons into each cupcake using a piping bag or a resealable bag with a cut tip.

For the Vanilla Frosting

  1. Place shortening and butter in mixer using the whisk attachment and whisk until well-combined and fluffy, about 3 minutes.
  2. Add vanilla, then gradually add powdered sugar. Stop occasionally to scrape sides of bowl and beat about three minutes.
  3. Scoop into a pastry bag (or quart-sized Ziploc) with star tip.
  4. Cupcakes will get a ¼ cup rosette.

For the Vanilla Cupcakes

  1. Place all dry ingredients in mixer and mix for 2 minutes using the paddle attachment.
  2. Place all wet ingredients in a separate mixing bowl and mix using a whisk.
  3. Slowly add the wet ingredients, including orange zest, into mixing bowl and fold in.
  4. Place cupcake liners in cupcake tin and fill each compartment leaving ¼ inch from top.
  5. Bake for 16 to 18 minutes at 350°F or until toothpick comes out clean. Cool for 2 hours.

For the Candied Orange Peels

  1. Using a vegetable peeler, peel the outside skin off the oranges.
  2. Slice peel as thinly as possible.
  3. In a medium sized pot, boil 2 quarts of water. Place the peels in a strainer and drop the orange peels into the water and blanch for 5 seconds.
  4. Immediately, remove the strainer and “shock” them into a bowl of ice water.
  5. Repeat, by dropping the orange peels and removing into the ice water 2 more times.
  6. After the third time, dry the orange peels out on the baking pan with clean paper towels on the bottom and top. Pat dry.
  7. Place the peels in a bowl with the sugar and toss. Make sure the peels are coated with sugar.
  8. Line a baking pan with parchment paper. Spread the sugar peels evenly across the sheet pan.
  9. Slowly bake at 225°F for 17 to 22 minutes or until golden brown.

To Assemble

  1. With bottom of spoon, make a 1-inch hole in middle of each cupcake. Carefully press into body of cupcake to create a cave.
  2. Fill with 1 ounce Orange Cream. Do not overflow.
  3. Top with vanilla frosting. Then top frosting with 1 teaspoon chopped candied orange peels.

 

 

Namaste & Enjoy!

Food Friday: Pina Colada Popsicles

By Megan Vick

 

In honor of Cinco de Mayo, here’s a delicious Food Friday for Pina Colada Popsicles – just in time for your weekend festivities. One of our favorite-est places in the world is Native Foods Cafe and this recipe hails from the genius minds behind NFC. Check out the Vegan Pina Colada Popsicle post on OneGreenPlanet and try it out this weekend!

 

SERVES

6

INGREDIENTS

  • 14 oz can coconut milk
  • 1 cup pineapple, chopped into ½-inch pieces
  • 1 whole banana
  • 3 tbsp. agave nectar
  • 1½ tbsp. vanilla extract
  • 2 tbsp. rum, or ½ tsp. rum extract (optional)
  • 1½ tbsp. shredded coconut
  • 1 cup raspberries, for color (optional)

PREPARATION

  1. Place all ingredients into a blender (except shredded coconut and raspberries) and blend until smooth.
  2. Stir in shredded coconut and raspberries (optional).
  3. Pour mixture in popsicle molds and insert sticks. Or, pour into ice cube trays and insert toothpicks.
  4. Freeze until solid.

 

 

Enjoy & Namaste!