Who doesn't love stuffing? Even though the name can be a bit insulting considering the one time a year that people go for stuffing is the same day people gorge themselves on all sorts of indulgences followed by a new years resolution, which is consistently the result of trying to counter that one day of feasting. How about we take a tip from the south and call it "dressing?" Sounds much more in line with the healthy eater.
This dressing is just how I like it. Not too moist but not too dry. Feel free to twist and tweak this recipe however you like and be sure to make a bunch, you'll want to use this a lot!
Vegan "Dressing"
1 loaf firm bread cubed
3 tb EVOO
2 cloves garlic chopped
1 chopped onion
2 c chopped celery
3 c vegetable broth
1/4 c fresh parsley
salt
Toast the bread cubes in the oven. While those are toasting, saute the garlic, onion, and celery in Olive oil. In a large pot mix the toasted bread cubes, saute mixture and parsley. Add the broth till the bread sticks together but isn't mushy. Bake in a 9 x 13 for about 30 minutes turning occasionally. Add salt and pepper to taste.
I'm not really a fan of tomato soup. If you've read my blog about black bean soup you'll know why. I guess it's not in my DNA. When my husband and I were dating he and his parents came over to my house for dinner. My mother had made her famous Shepard's pie (recipe to follow). My husband loves Shepard's pie.......made with tomato soup. At our house this was sin - of the worst kind. He even insulted my mother by asking for ketchup to put on it (they still have the same relationship).
Since then Matthew has learned that you don't even eat tomato soup on it's own, let alone put it in something! This was law set in stone, until one day he brought home some tomato soup with roasted red peppers. He said it was just for him, that he wanted some comfort food. Well, if anyone understands comfort food I do so I said nothing, I even tried it - then I was hooked! It was soo good! It didn't have that "hit ya in the back of the throat" tang every time you swallowed like regular tomato soup did. And it was so sweet and creamy.
While I still declare that Shepard's pie should NOT be made with tomato soup. This tomato soup has won me over.
Tomato & Roasted Red Pepper Soup
3 red bell peppers
2 tb EVOO
1 clove chopped garlic
3 - 14oz cans of diced tomatoes
2 cups vegetable broth
salt
1/2 c unflavored "milk"
2 tb vinegar (red wine is best)
sugar to taste
Put the red peppers under the broiler, turning till broiled on all sides. Let cool, then core and cut. In a large pot saute the chopped peppers and garlic in the EVOO. Add the tomatoes, milk, broth, salt and vinegar. Simmer for about 10 minutes. Pour everything into the blender or food processor. Use a dish towel instead of the lid or IT WILL EXPLODE! Bend till creamy. Return to the stove to cook for a few minutes. Add salt and sugar to taste.
Oh, beans, beans, they truly are the magical fruit.....but not for the reasons you're thinking! I love beans! They are so versatile, so nutritious, and so delicious! I'm positive you could put beans in just about anything.....I know some are cringing at the thought.
I've had some pretty amazing beany experiences! The people of Thailand have a scrumptious bean dessert...hmm....remind me to post that one. I've had beans in ice cream and shaved ice at Motsimotos. I've had beans pretty much every way you can have them....ya, I'm a fan.
My mom makes this "white chili" that is really good, but I sound like a rebel vegan if I call it "butter" bean soup. Truly these are
rebel beans! Butter beans are actually Lima beans only under a different name (they must be liberal beans to try that sort of trick). I'm sure they changed their name to get more fans. I'd much rather eat a bean called a butter bean than a Lima bean....wouldn't you? And while we're on names; Lima (pronounced ly-ma) is actually incorrect. They are actually named after Lima Peru (pronounced lee-ma) where they were first discovered by the Spanish sailors, (hmmm, who discovered it before them?) thus we should call them Lema beans........ya...lets stick with butter.
Butter Bean Soup
1 onion chopped
1 clove garlic chopped
1/4 inch thick fresh ginger
2 c vegetable broth
1 can white great northern beans
1 can butter beans
cilantro
1 tomato diced
Saute the chopped onion, garlic and ginger in olive oil in a large pot. Once the onions are transparent add the broth and all the beans. Simmer for 10 -15 minutes. Garnish with cilantro and tomato.
When my husband and I were first married we were asked by his sister if we could come and watch her two kids for a few days while she and her lovely husband went on vacation. Being newlyweds we gladly accepted and looked forward to our opportunity to play house. When we first arrived we set some ground rules:
1- always let us know where you are and where you're going to be
2- help us make the meals
3-have lots of fun while your parents are gone.
Pretty easy to follow we thought, until we proposed rule number two and my niece started to cry. Realizing that cooking was not her passion, I asked what her favorite thing to eat was. She said cheesy broccoli soup. I was pleasantly pleased with her adult taste so I suggested we make that for her night to cook.
I had been told by her mother that she wouldn't eat meat. I was perfectly pleased with that but then I was informed on what else she didn't eat. I gulped, this was going to be harder than I thought. I then thought that if she could taste something and like it she might be more willing to expand her repertoire.
While my niece was at school I went to the store and gathered the ingredients for her soup. Instead of using milk for the base I thought we could use tofu. As I contemplated this in the produce section of the supper market I knew it wouldn't fly with my niece so I concocted a plan. I was going to make the white sauce before she got home so all she had to do was add the broccoli, cheese, and it was done. What she didn't know wouldn't hurt her and she would love cooking all the more thinking it was so easy.
Well, my plan worked. She groaned as she entered the kitchen but perked up as she learned what she was required to do. At dinner she enjoyed the soup so much she had several helpings! I considered myself a parenting genius and congratulated my future children for having such an amazing mother.
Well, we had a great rest of the week. The children were heavenly, the fun was top drawer and we went away thinking parenting was going to be a breeze.
Several days went by and I received a call from my sister-in-law asking for my great recipe for cheesy broccoli soup. My niece had been raving about it and wanted it again. I hesitantly told my sister what was in it, "uh-oh" she said.
After this ensued a long battle of mid night raids, missing monkeys and long talks about someone named "Princess Lola."
Thus, no more tofu. It has been changed to vegan cheese which we have found even more delightful and less controversial.
vegan cheese
1 pkg frozen or 1 head broccoli
garlic powder
In a pan stir the vegan cheese and vegetable broth together till creamy. Add the broccoli till heated through. Add salt and garlic powder to taste.
Kenyan Peanut Soup
