Monday, January 15, 2018

Creamy Broccoli Cheddar Soup

Nothing says comfort like a big bowl of creamy soup. The weather has been so cold this was exactly what I wanted and needed. This doesn't take that long to make and is so delicious!!! You definitely will not be disappointed in this comfort in a bowl.

  • 1 cup sweet onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup vegan butter
  • 1/2 cup flour
  • 3 cups vegetable broth (I like Better Than Bouillion)
  • 4 cups unsweetened Almond & Coconut Milk
  • 3 cups broccoli, chopped small
  • 1 1/2 cups carrot, grated
  • 1 cup vegan cheddar cheese (I used Daiya)
  • Salt & Pepper to taste

Cook the onion and garlic on medium heat in a large soup pot for about 5 minutes.

Add the butter to the pot and let it melt.

Add the flour and mix well, stir and let it cook about 3-5 minutes.

Stir in the vegetable broth and milk. Whisk well until the flour is completely blended in and not clumps remain.

Bring mixture to a boil.

Turn heat to medium and add broccoli and carrots.

Cook for 10 minutes.

Add cheese and stir well until cheese is completely melted.

I used my immersion blender and blended the soup for a minute. You don't want to blend it totally. You still want some pieces of carrot and broccoli.

Add salt and pepper to taste. Serve warm. I served this with a half of a sandwich. But a nice crusty bread or crackers would also be good.

Sunday, December 17, 2017

Fiesta Rice

Do you  need a great side dish to serve with those enchiladas, tacos or burritos? This is it. The rice is so flavorful you could serve as part of a rice bowl or in a burrito. This is really a simple dish but full of flavor.
Fiesta Rice on the left, enchilada on right
  • 2 teaspoons olive oil
  • 1 (10 ounce) package frozen whole-kernel corn, thawed
  • 1 tablespoon butter
  • 1/2 cup chopped green onion
  • 1 cup uncooked brown rice
  • 1 teaspoon ground cumin
  • 1 teaspooon minced garlic
  • 2 cups no-chicken chicken broth (I use Better Than Bouillon)
  • 1/4 teaspoon black pepper
  • dash of salt
  • 1 (14.5 ounce) can diced tomaotes with chiles, undrained
  • 1 (15 ou8nce) can black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice

Heat oil in a medium saucepan over medium-high heat. Add corn to pan and cook 10 minutes or until it starts to brown, stirring occasionally. Remove from pan, set aside.

In the same pan, melt butter. Add onions; saute 5 minutes until tender.

Stir in rice, cumin and garlic. Cook 1 minute.

Add broth, pepper, sat and diced tomatoes to pan; bring to a boil Cover and reduce heat, simmer for 45 minutes, stirring occasionally.

Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice. Makes about 8 servings.

Sunday, December 3, 2017

Homemade Datil BBQ Sauce

I love making homemade condiments. You get to decide how much sugar and what kind, the sodium level, etc. This has to be better for you than store bought stuff full of chemicals, colors, etc. The datils give this a nice little kick. You could leave them out or sub a different pepper.

  • 2 (8 ounce) cans tomato sauce
  • 1/2 cup apple cider vinegar
  • 1/3 cup honey or agave
  • 1/4 cup tomato paste
  • 1/4 cup molasses
  • 3 tablespoons Worcestershire (use a vegan brand)
  • 2 teaspoons liquid smoke
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly-ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 6 datil peppers

Add ingredients to your blender.

Blend until peppers are smooth.

Bring to a simmer over medium-high heat. Reduce heat to low and simmer uncovered about 20 minutes, or until it's the consistency you like. Pour into a jar and refrigerate. Keep refrigerated.