Loaded Broccoli Soup

Loaded Broccoli Soup

Makes two 1.5 cup servings

• 1 medium head of broccoli (including the stalk), chopped into pieces
• 1/3 a medium onion, sliced and separated
• 4 large cloves of garlic, sliced
• 1 tbsp nutritional yeast (hereafter referred to as "nooch")
• 1 cup unsalted vegetable stock
• 1 cup coconut milk
• a dash each of salt, pepper, curry powder, and cumin
• olive oil cooking spray
• 2 tbsp vegan sour cream
• 4 tbsp salsa + 4 tbsp vegan sour cream
• 1 oz shredded vegan cheese 
• bread of choice

Preheat oven to 450 degrees. Lightly grease a dish or roasting pan with cooking spray. Toss broccoli, onion, and garlic with spices and cooking spray and place vegetables in the roasting pan. Cook in the oven for 10 minutes, then remove and toss the vegetables. Replace in the oven and cook for another ten minutes. Remove and allow to cool. Transfer veggies to a food processor and add vegetable stock, coconut milk, nooch, and 2 tbsp of vegan sour cream. Add items slowly and blend well in between so that you don't blow up the food processor. Trust me, I've had it happen. Taste test and add more spices or nooch if desired. Transfer to a saucepan and warm over medium heat, stirring. Serve in bowls and top with the combined salsa and sour cream, and shredded vegan cheese.

Garlicky Broth & Greens with Tofu

Garlicky Broth & Greens with Tofu

Makes three servings

• 1 serving (1/5 of a block) extra-firm tofu, pressed and cut into small cubes
• 1/2 a large zucchini, chopped into long strips
• about 1 cup of broccoli, chopped
• 2 cups of fresh baby spinach
• 2 large cloves of garlic, pressed
• 1 vegetable bouillon cube + 4 cups of water, or 1 cup of broth + 3 cups of water
• 1 tbsp tamari or low-sodium soy sauce
• 1 tsp ground ginger
• cooking spray
• scallions and Sriracha, for garnish

Lightly grease a frying pan with cooking spray and sauté zucchini and tofu cubes with pressed garlic over medium heat until soft and fragrant. Set aside. Place the broccoli in the frying pan with a small amount of water and steam until crisp but not soft. Set aside. Heat broth over medium-high heat. Add tamari and ginger, then add the already cooked veggies. Add spinach, stirring as you go. Cook soup on high for a few minutes until nice and hot, then serve with scallions and Sriracha. 

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Makes about 3.5 cups

• 1/3 a head of fresh cauliflower (about 2.5 cups) chopped into medium sized florets
• 1/2 a medium sweet onion, sliced
• 4 garlic cloves, sliced
• 1/2 tsp curry powder
• 1/4 tsp cinnamon
• 1 cup vegetable broth or 1 cup of water + 1 vegetable bouillon cube 
• 1 tbsp cornstarch
• 1 cup + 2 tbsp unsweetened non-dairy milk
• 1 tbsp nutritional yeast
• a dash each of salt and pepper
• olive oil cooking spray

Preheat oven to 450 degrees. Toss cauliflower, onion, and garlic with olive oil cooking spray. Add curry powder, cinnamon, salt, and pepper and toss again. Spread the veggies out in a roasting pan or baking sheet and roast for 30 minutes, taking the pan out every 10 minutes to re-mix the veggies (to ensure even cooking). After 30 minutes, allow the veggies to cool. Transfer veggies to a food processor and blend. Add vegetable broth slowly, blending in between pours. Make sure not to over blend, as you want the soup to end up a little bit chunky. Whisk cornstarch with two tbsp non-dairy milk until all lumps are gone. Pour into a medium size pot and set over medium heat. Add nutritional yeast and whisk briskly until you have a thick paste. Add the food processor contents and stir well, scraping the bottom of the pot to incorporate the nutritional yeast. Add another 1 cup of non-dairy milk and stir continually, allowing the soup to heat up to a desirable temperature. 

Slow Cooker Aztec Chili

Slow Cooker Aztec Chili

• 1 28-oz can peeled plum tomatoes, pureed in the food processor
• 1/2 cup dried lentils
• 1/2 cup black-eyed peas (I used frozen)
• 1/4 cup canned pinto beans
• 1/4 cup canned black beans
• 1 cup raw cauliflower, chopped into small pieces
• 1/2 a medium onion, diced
• 3 large cloves of garlic, pressed
• 1/2 cup ground beef-style textured vegetable or soy protein (I used Trader Joe's Beefless Ground Beef)
• 1/2 tbsp unsweetened cocoa powder
• 1/2 tbsp chili powder
• a dash each of ground cinnamon, ground ginger, cayenne pepper, salt, and black pepper

Combine all ingredients in your slow cooker and stir. Cook on low setting for eight hours or longer.