Tag Archives: soup

Sauerkraut Kielbasa Soup

vegan sauerkraut kielbasa soup

Ingredients:
1 tbsp olive oil
1 cup chopped onion
2 cloves minced garlic
1/2 tsp paprika
2 carrots, thinly sliced
3 cups cubed potatoes (yukon gold or red)
1 package Tofurkey Kielbasa – sliced lengthwise, then into 1/2-inch pieces
16 oz sauerkraut, drained (I like Hengstenberg, it’s made with white wine)
10 cups water
3 tbsp + 1 tsp Better Than Bouillon No-Chicken broth concentrate
1/4 tsp ground marjoram
1 tsp parsley flakes
1/4 tsp fresh-ground black pepper, or more to taste

Directions:
In large pot or dutch oven over medium heat, saute onion until translucent, stirring occasionally. Add garlic and saute until fragrant. Add sliced kielbasa, stirring occasionally, until lightly browned.

Add remaining ingredients. Bring to boiling, cover, reduce heat and simmer 45-50 minutes (or longer), until carrots and potatoes are tender.

Makes about 12 servings.

“There’s Something About Your Chili”

vegan chili with fried plantainsWe made chili last weekend in two pots: one vegan, and one with beef. Dave tasted both and ate the omni version, but he commented that there was something about the vegan chili that was really good – better than the beef. Neither one of us could pinpoint exactly what it was. I’m going to make a big crock pot of this and take it to work.

The ground coffee and chocolate provide very subtle flavors. You will not taste this chili and say, “ooh, coffee!” but you will taste a certain something something.

This was really yummy with a few fried plantains on the side.

damn good vegan chili

Damn Good Vegan Chili

Ingredients:
3/4 cup vegetable broth
1/4 tsp liquid smoke
1 cup TVP granules
1 tbsp olive oil
1 medium white onion, chopped *
2 tbsp chili powder (good quality stuff, like Penzeys)
1 tbsp ground cumin
1 tsp garlic powder
1/2 tbsp ground coffee (use a good quality, dark roast, preferably fresh-ground – NOT Folgers!)
1/2 tsp cocoa powder
1/4 tsp salt
a few dashes cayenne
1 15 oz can black beans, undrained
1 14.5 oz can Muir Glen Fire Roasted Diced Tomatoes
1 15 oz can peeled crushed tomatoes
1/2 tbsp jalapeño vinegar – the juice from the jar of pepper rings
1 tsp agave nectar

Directions:
In a bowl or 2-cup glass measuring cup, bring broth to a boil. Add liquid smoke and mix well. Add TVP granules and stir until moistened. Cover with plastic wrap or a folded towel and let stand to absorb liquid.

Meanwhile, in a heavy saucepan, saute onion in olive oil until translucent. Add chili powder, cumin, garlic, coffee, cocoa, salt, cayenne, and TVP mixture. Cook and stir until spices are fragrant, about two minutes.

Add black beans, along with their juice from the can, and both cans of tomatoes. Stir in jalapeño vinegar and agave nectar.

Simmer slowly about 15 minutes. The chili reheats well, and the flavors are even better the next day. It can also be frozen.

Makes 4-6 generous servings.

* What exactly is a medium onion, since “medium” is a relative measurement? Well, the standard medium onion is 1/5 of a pound, and equals about 1/2 cup when chopped. A large onion will yield about 1 cup, and a small onion will yield about 1/3 cup.

P.S. – The non-vegan chili was labeled truthfully to avoid confusion.

chili label

Fresh Gazpacho

This nutrient-rich cold soup is easy to make in a blender and keeps well in the refrigerator.

fresh gazpacho

Ingredients:
5 roma tomatoes, cored and cut in half
1 cucumber, halved and seeded, unpeeled
3 yellow, orange, or red bell peppers, seeded
1 small yellow onion
1 tbsp tomato paste (I used a concentrated version from a tube)
3 garlic cloves, pressed
1/4 cup parsely, finely chopped
1/4 cup seasoned rice wine vinegar
1/4 cup extra-virgin olive oil
1/2 tbsp kosher salt (or to taste)
1 tsp freshly ground black pepper

Directions:
Grab a blender and a bowl large enough to hold your finished gazpacho. It’s a good idea to choose one with a lid, so you can refrigerate the soup later.

Roughly chop the onion, cucumbers, and bell peppers into 1-inch cubes. First blend the cucumber and onion, pulsing until finely chopped but not completely pureed. You want a few chunks to be left. Pour the cucumber and onion mixture into the bowl. Next, blend the peppers to the same consistency, and add them to the bowl. Lastly, place the tomatoes and tomato paste in the blender, and pulse until small chunks remain. Add to bowl.

Stir in pressed garlic, parsley, vinegar, oil, salt and pepper. Cover and refrigerate for at least 30 minutes to let the flavors develop. Serve ice-cold.

Tempeh Salad & Carrot-Ginger Soup

Since becoming vegan, people around the office are curious about what I’m eating. I suspect that one person makes a trip down the hall daily just to check out my lunch. I am totally ok with this! I’m happy to report that the interactions have progressed from strange looks, to ingredient questions, and finally, to recipe requests. I love my colleagues.

Today I picked up a soup and sandwich from The Red Herring Vegetarian Restaurant. It was worth the trip across post-blizzard snow and ice, in sub-zero temps.

This is a Tempeh Salad Sandwich, and I’m happy to report, my first positive tempeh experience! I want to like it, since fermented soy products like tempeh have numerous health benefits. The salad is a blend of tempeh, Vegenaise, peppers, onions, and a bit of lemon juice. It’s served with spinach and tomatoes on a whole wheat pita, but nine-grain bread is also an option.

The vivid green pickles in the background are Green Oil Pickles, made and canned by my mom. They’re a sweet pickle flavored with cinnamon and clove oils, and were a nice accompaniment to the sandwich.

The moist, lightly-sweetened cornbread goes with this Carrot-Ginger Soup.

Carrot Ginger Soup

This was perfect for a cold day like today: sweet, spicy, and just a little bit creamy. Excellent.

African Peanut Stew

Based on an African Peanut Soup recipe from Emeril Lagasse. The original recipe called for sweet potatoes. I would prefer the sweet-spicy contrast, but my family likes white potatoes better.

African Peanut Stew

Ingredients:African Peanut Stew

  • 2 tablespoons peanut oil
  • 2 tablespoon curry powder (more if you like it spicy)
  • 2 medium onions, sliced (about 4 cups)
  • 4 cloves garlic, minced
  • 4 medium potatoes (about 2 pounds), peeled and cut into chunks
  • 2 cups vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/2 cup creamy natural peanut butter
  • 1/4 cup chopped peanuts
  • 1/2 cup coconut milk
  • fresh cilantro, chopped (for garnish – optional)

Directions:

Heat 2 tablespoons of peanut oil in a large stockpot over medium-high heat. Add curry powder and cook briefly for 1 minute. Add onions and cook until translucent (about 5 minutes). Add garlic and cook for 1 more minute. Stir in potatoes, stock, and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes or until potatoes are tender.

Add salt, pepper, cayenne, peanut butter, peanuts, and coconut milk to the soup. Stir to combine. Bring mixture to a simmer and cook for 20 minutes.

Garnish bowls with cilantro, if desired.