Quick and Easy Soup

Eating plant based can be really easy.  Really, Really easy!  Last week my husband had a cold (He was nice enough to share it with me!), so I decided to make him my veggie soup.  I actually decided to make soup after I got home from work, and no, we did not eat at 9pm.  

Here’s how it went down:  At 5:45 when I got home, I chopped up an onion, and quickly diced some garlic, sauted the onion and garlic in a little veggie broth.  While this was happening, I opened a couple of cans of no salt added tomatoes and got out the frozen veggies and warmed them up in the microwave so they cook faster.  I added the tomatoes, frozen veggies (I like Trader Joe’s Organic Foursome), and some frozen red cabbage I had in the freezer.  I added a little liquid and brought it to a simmer while I changed into comfy clothes.  Once it came to a boil, I added some tomato powder (you could add tomato paste) to thicken and some red wine.  I let it cook about 15 minutes, and added some frozen spinach and frozen rice (from Whole Foods), let it warm up and BOOM…soup was done…in about 25 minutes!  My husband LOVES the soup and it freezes well.

Here’s the recipe..no measurements, just add what you like.

Kirsten’s Easy Veggie Soup

Minced garlic

Chopped onion

Frozen veggies (Trader Joe’s Organic Foursome) (warmed in the microwave)

No Salt added canned tomatoes

Frozen Spinach

Any other frozen veggies you have on hand

Frozen Rice

Veggie Stock/Water

Tomato paste or tomato powder

Directions:

  1. Sauté onions over medium heat and add garlic and a little veggie stock to keep the garlic from burning (about 2 minutes total). Add the canned tomatoes, frozen veggies that you’ve warmed in the microwave and some stock to make soup.
  2. Simmer about 15 minutes, add tomato paste/tomato powder and stir to blend.
  3. Add frozen spinach and rice and mix well.
  4. Serve with crusty bread or toasted whole wheat pita, or a salad.

Freezes well.

Farfalle with Brocoli, Peas and Sundried Tomatoes and a busy Sunday

I made up a great pasta dish tonight that will definitely be repeated in my house.  I took my inspiration from The Vegan Corner which has a pasta recipe that includes brocoli and peas.  The recipe seemed a bit lacking in the flavor profile so I added some more veggies and made a light sauce for it.  My husband doesn’t like white creamy sauces, so I had to make this one light.  We both really enjoyed it.  I didn’t really measure anything so my measurements are approximations, but pasta is a dish that you can’t really mess up, in my opinion.  

I also made the Chickpea omelette for breakfast from Prevent and Reverse Heart Disease (Ann and Jane Esselysten).  It was quite yummy and filling.  I also made more yummy ‘bowls’ for lunches this week…I think I have more vegetables than greens! I’m looking forward to eating them this week!

Enjoy the pasta!

Farfalle with Brocoli, Peas and Sundried Tomatoes

Ingredients:

2-3 cups dry Farfalle pasta

2 Cups brocoli florets (blanched under warm water)

1 cup frozen peas, defrosted

1/2 cup julienned Sundried tomatoes *no oil  (soaked in hot water, save liquid)

1 large garlic clove, minced

1/4 tsp red pepper flakes

3 green onion tops, sliced (greens only)

3/4 cup chopped artichoke quarters

1 lemon zested

1-2 tbs lemon juice

1/4 cup white wine

1/2 cup pasta water

1 tbs minced mint

1 tbs minced parsley

1-2 tbs nutritional yeast

Pine nuts

Directions:

  1. Cook pasta until aldente, reserving about 1/2 cup of the water.  Set aside.
  2. Heat up pan and add the wine.  Add the garlic and red pepper flakes and cook until wine is reduced by about half.  Add some of the liquid from the Sundried tomatoes (maybe 2 tbs). 
  3. Add the green onions and stir.  
  4. Add nutritional yeast and lemon juice and stir then immediately add the pasta and toss to mix the sauce with the pasta.  Add more liquid (pasta water and Sundried tomato liquid).
  5. Add Brocoli, peas, artichokes and Sundried tomatoes and toss to combine.  Turn off the heat and add the mint, parsley and lemon zest.  
  6. Top with pine nuts and toss to blend everything.

Farfalle with Brocoli, Peas and Sundried Tomatoes  
Chickpea and veggie omlette 

  
 My veggie bowl