Roasted Tomato Soup with Basil Dumplings

Whether it's hot or cold outside, bundling up with a bowl of tomato soup is an all time favorite. 

 I didn't have any bread for that crusty slice of french bread that is pretty much a mandatory side to the soup- so I got a bit creative...AND...being that I have been cooking so much the fresh Sweet Basil I grow-my garden is a bit spare, so I needed some added basil  flavor.  Ta-da- Basil Dumplings (using the dried basil in my pantry).

You'll NEED: can small diced tomatoes, garlic, all purpose flour, dried basil, fresh basil, vegetable broth, olive oil, vegan butter, soymilk, salt and pepper. (I think thats all)

Drain your can of diced tomatoes and keep the juice for the soup later...spread out on a cooking sheet and season w/salf and pepper, drizzle some EVOO, and roast at 450 for 15-20 minutes.

MEANWHILE, make the basil dumplings...

I literally just threw together some flour with enough water, a pinch of salt, and a good bit of dried basil.  Until I formed a dough ball, roll it out into tubes the width you want, and simply cut in pieces (kinda looks like gnocchi).  TIP: If you are not ready to cook the dumplings (see below), wrap in plastic wrap and let sit in fridge:)

TIME FOR THE SOUP...mmmmmmmnnn

Spicy Rasberry Cream Cheese Dip

Great dip for any occasion... 

All you need is: 8 oz vegan cream cheese, rasberry jam, spicy salsa/chipolte salsa

SUPER EASY:

Just put the cream cheese in a small serving dish, mix 1/2 cup or the salsa with 1/2 cup jam and top the cream cheese.  

Goes PERFECT with Fritos :) happy Holidays*.*

**Peach Pie**

So I heart the taste of warm peach cobbler (just as much as the gooey center of home-made banana bread), and the Peach Pie I made as one of my (vegan) contributions this Thanksgiving came out about 100x than expected!

Getting Started: Peaches (if you do use store bought canned peaches, make sure that you let them drain out on a paper towel so that most of the syrup/juice is gone,) unbleached flour, cornstarch, brown sugar, granulated sugar, cinnamon, nutmeg, vegan butter (Earth Balance,) and 2 pie shells (check ingredients:) )

MEANWHILE...preheat oven to 375 and warm up what will be your bottom pie shell so that it gets just a hint of golden brown.  Let the other shell thaw enough so that you can lay in flat and eventually cut it into strips for the lattice.

Mix the dry ingredients with your vegan butter until it resembles large breadcrumbs...

"AND THEN......."

I was CRAVING some SPANISH RICE

Woke up too early for comfort this morning due to the dog and cat wresting match taking place on my bed...

(Boston and Blue)

Anyhow its weird that when I actually wake up early I am STARVING at least way more than normal.  Being a food-nerd I went to bed thinking of lunch for today:)

In college I used to buy the boxed Spanish rice mix- the add diced tomatoes kind and loved it.  I knew that I had brown rice and a can of organic diced tomatoes so I made it happen.

To MAKE: In a small skillet sautee chopped onions and garlic until onions are softened.  Then add your brown (uncooked) rice directly to the skillet with a little EVOO- toasting the rice makes it taste just a bit nutty which I like but its totally optional.  Only brown the rice with the onions and garlic for a minute or so making sure not to burn your rice.

Best Baked Eggplant

My mom absolutely hates eggplant, I am thinking that this must be rooted from somewhere in her childhood, and I am constantly trying to get her to re-try it.  So far, I'm unsuccessful, but one day...  :)

PREP- I placed 3 containers side by side, one with organic soy milk (mixed with dijon mustard,) one with unseasoned organic bread crumbs, and one with organic wheat flour.  Lay parchment paper out on a baking sheet pan, and preheat your oven to 400.  Slice eggplant (about 1/2 inch thick) slices, I don't mind the skin so I didn't peel it but feel free to.  Press each slice so that most of the moisture is taken out.

COAT the slices into the flour, and then DIP in the soy milk/mustard, then directly to the bread crumbs...place on baking sheet.

BRUSH each slice with EVOO and season with salt and pepper.

Happy Fall= (Spiked) Apple Cider

One of my absolute favorite things about fall besides Halloween and my birthday is the excuse that because the temperature has dropped to a maybe-65 degrees we MUST make warm apple cider.

Simple as pie- just get fresh apple cider and add some apple juice, cinnamon sticks, cloves, vanilla bean, whatever else you'd like to spice your cider with and bring SLOWLY to simmer.

--- Oh, of course, add the spiced rum and enjoy:) Happy Fall!

Avocado Ravioli (I know it sounds weird)

What to do with if you're stuck with avocado and wonton wrappers?

MASH it- DOCTOR it (I added a dash of soy sauce, chopped spring onions, minced garlic, and enough sriracha sauce)...

FILL it, SHAPE it (just a bit of water on your finger suffices for glue with your ravioli)...

Quick Black/White Bean Burgers

PROTEIN is really important being a vegan, not saying that I don't get and satisfy my cravings for munchies but I still like to for the most part eat lots of greens and get my vitamins so that I have energy and my day is happy:) 

Instead of pretending I enjoy eating a cup or 2 of black beans with no seasoning on them- I just mash them up with a sprinkle of nutritional yeast, sprinkle of unseasoned organic bread crumbs, just enough wheat flour, sauteed onions,  and a dash of hot sauce*. Form into patties.

Bake or sautee- serve by itself or build your own burger.

******* THE EXACT SAME THING WORKS WITH ANY TYPE OF WHITE BEAN ALSO*******

 I used Great Northern beans...

Mini Phyllo cups :)

Half of my family is Greek so phyllo is something I'm used to eating.  The thing is that every-single-layer is supposed to be brushed with butter, hence the flaky-ness.  I've made food using phyllo dough before and simply just brushed each layer with Earth Balance.  BUT, for an easy appetizer or snack you can simply buy the mini phyllo cups in the frozen isle of your favorite grocery store (just make sure to check the ingredients,) and stuff them with whatever you like.

 

So I heart caramelized onions in any way, shape, and form- I just sauteed red and white onions with a little of fresh thyme and red wine....placed it inside the pre-cooked phyllo cups and baked until golden brown.  Topped the cups with a balsamic reduction (hint- weirdly enough the microwave + coffee mug works for a quick reduction.)

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DESSERT

Super simple, I just bought some frozen black cherries and heated them up with some agave nectar and sprinkle of brown sugar, filled and baked until golden brown.

Polenta Bake

I think one of the easiest/cheapest/quickest foods to make that will definitely fill you up is polenta.  (Polenta is made with ground yellow or white cornmeal and is super cheap to buy)

Making a Polenta Bake is just a few steps and the dish can easily last you a week- that is if you're a single* girl :)

Just follow the directions that come with the polenta, its usually as simple as boil water and stir.  I like to add a bit to mine, such as spring onions for flavor and color.

 Fill a baking dish with your polenta, then top with marinara sauce, with bought or home made (or bought and doctored which I ALWAYS prefer)..

MMM Fried banannas

Quick and easy especially when you're starving at 2 am:)

 Slice the banana in half and in bite sized pieces, then just soak them in whatever sticky/yummy concoction you want to come up with.  I believe I used agave nectar and a bit of vanilla soy milk.  Them toss together your wheat flour with cinnamon sugar and go for it!

I never said it was good for you ;) but it took me minutes and was A-mazing...