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Sunday, February 26, 2017

Vegan Split Pea Soup

As a kid, I loved the condensed split pea soup that was reconstituted with water. I liked the smoky flavor and the creamy texture. Since going meat free, I've put this soup option aside since most use meat to add depth of flavor. Yesterday, I decided to give it a try with little more than a package of dried peas and an hour to spare.

Vegan Split Pea Soup
serves 6

1 T oil
1 medium onion, diced
1 clove garlic, minced
8 c vegetable stock
1 lb dried peas, rinsed and cleaned
1 carrot, peeled and diced
1 potato, peeled and diced
2 t salt
1 t pepper
1/2 t thyme
1/2 t liquid smoke

1. Heat oil in a medium saucepan over medium. Add onions and garlic. Cook 3-5 minutes to soften. Add 1 t. salt.

2. Pour in vegetable stock and peas. Bring to a boil and then simmer for 20 minutes.

3. Add carrot, potato, 1 t. salt, pepper, thyme, and liquid smoke. Continue to simmer 20 - 30 minutes longer or until desired peas reach desired doneness.

4. Cool before storing in refrigerator or freezer.

*Here's how I package soup for the freezer: 

Sandwich bags pressed flat

Monday, January 16, 2017

Jalapeno Popper Dip

My boyfriend loves spicy food, like he puts hot sauce on spicy food. He adds jalapenos to as many dishes as makes sense. He's made jalapeno poppers, but this is the flavor with so much less work. The great thing is you can adjust the heat with a couple small adjustments.

Jalapeno Popper Dip

1/2 c onion, chopped
1 garlic clove, minced
2 jalapeno peppers, minced
1/4 t cumin
1/4 t chili powder
1/8 t cayenne pepper
1/8 t chipotle pepper
1/2 t salt
4 oz cream cheese
1/4 c half & half or milk
2 T shredded cheddar cheese
2 T shredded mozzarella cheese

1.  In a medium saute pan, heat 1 T oil over medium heat. Add onions and garlic. Stir and saute until the onions are translucent.

2. Add jalapenos, spices, and salt. Continue cooking until the peppers are soft.

3. Stir in the cream cheese and half & half. Stir until the cream cheese is melted. Add the shredded cheeses.

4. Add more half & half , if needed, to adjust the consistency. Pour into a serving bowl and serve with tortilla chips.

Sunday, December 11, 2016

Vegan BBQ Bean Slider with Cole Slaw

Veggie burgers have become commonplace on menus across the country. I don't view them as a meat replacement but as an option for us non-meat eaters. If you'd like to make one at home, this one doesn't take long to assemble if you used canned beans. The cole slaw is light with a bit of acidity to cut through the smokiness of the burger.

Vegan BBQ Bean Slider with Cole Slaw

3 c cooked kidney beans (or 2 15 oz cans)
1 1/2 c grated zucchini
1/2 c onion, chopped
2 cloves garlic, minced
1 T olive oil
2 t soy sauce or tamari
2 t liquid smoke
1 t no salt seasoning blend 
   (or a mix of cumin, chili powder, cayenne, chipotle, oregano, and paprika)
1/3 c bread crumbs
2 T ground flax meal
BBQ sauce
buns of your choice

1. Heat the over to 425 degrees. LIghtly grease a baking sheet.

2. In a large bowl, mash beans with a potato masher until a paste forms. A few chunks are okay. Add zucchini, onion, garlic, oil, soy sauce, liquid smoke, and seasoning. Mix well.

3. Stir in bread crumbs and flax meal until event distributed. Add more oil or bread crumbs as needed. Form into 8 patties on baking sheet.

4. Spray tops and bake 45 minutes, turning after 20 minutes.

1/2 lb cabbage, sliced thinly (4 cups)
1 carrot, shredded
3 green onions, finely chopped
1/4 t salt
3 T rice vinegar
2 1/2 t olive oil
1/2 t sesame oil
1/4 t celery seed

5.  Combine all the ingredients in a medium bowl until well combined. Cool in the refrigerator until burgers are done.

6. Coat patties and buns with BBQ sauce, Layer cole slaw on top of burger. Serves 8 regular people or 4 very hungry people.

adapted from The Thug Kitchen

Tuesday, August 23, 2016

Vegan Biscuits

Do you ever set out to make a recipe only to get it half mixed together and realize you don't have one of the ingredients? Here's my vegan version of buttermilk biscuits which accompanied the vegetable pot pie but are also great as a side or with a little homemade strawberry jam.

Vegan Biscuits
makes 8-9

2 c flour
1 t sea salt
3 t baking powder
1 t baking soda
5 T vegan butter, diced
3/4 c plain coconut yogurt
2 T plain coconut milk

1.  Preheat oven to 450 degrees.

2.  In a medium bowl, combine flour, sea salt, baking powder, baking soda, and butter. With a fork or your fingers, cut butter into the dry ingredients until no large bits are visible.

3. Add coconut yogurt and milk and stir just until combined. Pour out onto a floured surface.

4. Pat dough into a rectangle, then fold in half, and repeat 3  or 4 times. (This creates those beautiful layers.). Cut with a 2 5/8" biscuit cutter, or even a glass. Press scraps together and continue cutting.

5. If you'd like, brush the tops with melted butter before placing in oven. Bake 7-9 minutes, or until golden brown.

adapted from How to Cook Everything by Mark Bittman

Monday, July 18, 2016

Kimchi Jeon

As I spend more time exploring Korean culture, I experiment and become more confident. I've been using this recipe for 3 years but one adjustment, the addition of cornstarch improved the crispy texture. 

Kimchi Jeon

1/2 c AP flour 
1/2 t salt
1/2 t granulated sugar
1 1/2 t cornstarch
1/3 c water
3 T kimchi juice
1/4 c kimchi

1. Heat a 12 in sauté pan over medium high heat. 

2. In a medium bowl, combine dry ingredients. Make a well in the center. 

3. Add the wet ingredients and stir well to combine. 

4. Pour in 1 T oil and batter. Cook 3-5 minutes until golden and then flip. Continue cooking until golden on second side. 

5. Remove to cutting board and cut before serving. 

Tuesday, April 5, 2016

Strawberry Lemonade

Strawberry Lemonade

1/2 c lemon juice
2/3 c sugar
2 c frozen strawberries
3 c cold water
Additional frozen strawberries


1.  In a 32 oz. container, mix or shake lemon juice and sugar to dissolve the sugar. 

2. In a blender combine 2 cups frozen strawberries and water. Blend until strawberries have been chopped fine.

3.  Pour strawberry mixture into lemon sugar syrup. Mix or shake to combine thoroughly. 

4.  Place a few frozen strawberries in the bottom of each glass. Pour lemonade over and serve with a straw.

Makes 2 servings

Tuesday, March 1, 2016

Vegan Beet Reuben

Back when I was a meat eater, one of my favorite sandwiches was a Reuben. I loved the tangy sauerkraut, the savory dressing with horseradish, and the crispy bread. With a little research and some edits, I have learned to make a vegan version that makes me just as happy.

Vegan Beet Reuben

Vegan Russian Dressing:
1/2 c vegan mayo
2 T jarred horseradish
2 T chili sauce
2 t hot sauce
1 T minced onion
1/2 t salt
1/2 t paprika

Pumpernickel bread
1/2 c sauerkraut, drained
1/2 c sliced beets
vegan Swiss cheese
Russian dressing


1.  Combine ingredients for dressing and set aside. Preheat griddle or cast iron pan to medium high heat. 

2. Lay bread slices and butter tops, Layer buttered sides together. (This will make sense in the next steps.)

3. Spread on dressing, cheese, warmed beets, and drained sauerkraut.

4. When the pan is hot, lay the top slice of bread with sandwich ingredients in pan, buttered side down. Top with the second slice of buttered bread, butter side up.

5. Grill for 2 or 3 minutes or until golden brown. Flip and grill for 2 minutes more.

6. Remove from heat and let sit one minute before slicing.