Tag Archives: Hot

Hearty Beet, Cabbage & Potato Soup

15 Oct

Holy smokes, folks! It’s been a whole two months since my last post and a whole lot has happened since then! I’ve relocated to central NY, changed jobs, am raising an abandoned 1 month old kitten, and am temporarily living in a house with four other awesome vegans (hallelujah!). In just a few short weeks, I’ll have my own place and my own kitchen again. Woohoo! The recipes should surely abound then! But even that may be short lived as the west coast is calling my name, still, and the opportunity to answer has finally arrived. Warm weather means a whole different kind of eating, but at the moment the weather in the woods of NY is a little too frigid for my liking. Fall is in full bloom here and just a few days ago, we had some light snow. My heart sank. I detest that fluffy, cold white stuff and even more so now that I work outdoors. The only thing that redeems this weather is the promise of warm, hearty comfort food to come home to and this is a recipe that hits the spot!

There’s not a whole lot of complexity to this recipe. Beneath all the color, it’s a pretty basic potato soup–which is why I think it’s so great. If you want something easy to prepare, tasty, presentational, and filling then I think you’ll like this soup quite a bit. My very favorite thing about it–besides the simple, salty, starchy flavor and the big chunks of potatoes, cabbage, and beets in it–is of course, the vibrant color that comes from adding the beets and red cabbage to it. The beets also counteract the “soupy” flavor by adding just a hint of sweetness to the pot. If you want, you could peel the potatoes, but since it won’t affect the color of the soup, as it normally does in white potato soup, it’s really just an extra step you can avoid doing. See? I’m so thoughtful sometimes. I don’t want you to have to work too hard to enjoy delicious vegan food. And you shouldn’t have to so, what are you waiting for? Soup’s on!
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Spicy Basil Black Bean Burgers

4 Aug

I love bean burgers — and not just because I’m vegan. I honestly think they just taste better. I could eat one every day, especially these. And yes, because they’re not made with tempeh, soy, seitan, or TVP, they tend to be “mushier,” “crumblier,” or whatever other adjective you want to use to deprecate these fabulous edible entities. But who cares? The fact remains that bean burgers rule. And black bean burgers are king and queen. This should come as no surprise.

I had my first ever, true bean burger at a vegan restaurant just last year. What made it so true? Well, it wasn’t a pre-made-frozen-boxed-grocery store-bought disappointment. It was homemade, just like a good bean burger should be. And that “not-so-meat-like consistency” was actually what I liked most about the bean burger besides how good it tasted. So, here I am, a year later, deciding to take the bean burger into my own hands, because honestly, I’ve gotten to the point where I just want to be able to eat one whenever I want without having to go out.

This burger is fabulous and very easy to make. Don’t be deterred by the size of the ingredients list — it’s mostly made up of spices. This recipe is really, very simple. And once you have your veggies chopped, it’s very quickly made too! These were just the right amount of spicy for me, but if you want to kick it up a notch, add more cayenne or better yet, more chipotle chile pepper. It goes without saying, but the smoked paprika gives it a really nice smoky flavor, you’d be sad to go without it.

If you don’t have access to an oven (like if you’re camping or in a dorm with just a stove top), no worries! You can still enjoy these, just omit the oven step. They will just be a bit less firm. Since it’s summer and everyone’s firing up the barb-y, you’ll be happy to know that you can also grill these. Now, I haven’t tried this myself, but I’m sure if you wrap ’em up tightly in aluminum foil and toss ’em a bit on the grill, they’ll be just fine!

Wherever you are, however you cook them — I hope you enjoy them as much as I do! Continue reading

Mexican Polenta Pie

6 Jun

Recently at dinner one of my friends remarked that he wishes Boston had an all vegan Mexican restaurant. I thought to myself, “Well that would be wildly popular, no doubt!” Then I thought about what kind of items besides the standard burrito and taco would be on the menu. Then I remembered that Daiya Foods had just released this behemoth of a vegan cheese — pepperjack — and that I had picked some up after having been shocked out of my boots at its appearance at my local natural foods store, in my current town of Middle Of Nowhere, NH. And so, with Daiya pepperjack shreds in hand, a pie dish, and some beans — I got to work. And this delicious, belly filling, comfort food creation is what came of it.

This is a great dish to take to your next potluck or party, or just to make for your next Mexican inspired home cooked dinner. My one word of advice is to go easy on the hot peppers (or omit them) if you can’t take the heat. I originally made this with one full cherry pepper. I don’t recommend it unless you like really, really spicy food. Either way, this dish is delicious and you are bound to impress!

*If you can’t find the Daiya pepperjack near you yet, try the cheddar shreds. Those would work well too. And if you can’t find Daiya near you or in your country, try ordering some online, asking your store to carry it, or when all else fails, use another vegan cheese you like or omit the cheese altogether.

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Plaintain and Avocado Rolls with Spicy Cilantro Dipping Sauce

24 May

Hello again, friends! Here’s a fun and easy little summer treat I like to call: tonight’s dinner. This one’s inspired by one of my favorite foods — plantains. No matter how they’re cooked, I love ’em! One of my favorite ways to eat them, however, is in the form of “mangú.” Yeah, yeah, I’m Dominican, can you tell? “Mangú” is basically mashed plantains, and nothing more. It’s traditionally served doused in fried onions and oil, with fried cheese and sauteed salami. Yeah, we won’t go there…yet. One day I’ll make all of that the vegan way. But for now, here’s a different, simple, delicious way to eat plantains. This was so easy to make; the most involved part was wrapping the plantains and that only took a few seconds. This is a really fun “finger” food that’s basic enough that you can substitute whatever favorite sauce or wrap you want. Try it on your next “Taco Tuesday,” you know, when you don’t feel like eating tacos but you want something just as easy and with a little spanish kick! PS: This is great beer food, just sayin’! Continue reading

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