Author Archives: megant620@gmail.com

About megant620@gmail.com

Living in Brooklyn, I am constantly exposed to beautiful, healthy, and tasty food. I am inspired daily to try new foods and I love to cook. This blog is a great place to write down some of these recipes and share them with others. I am a "weekday vegan" which means that I eat vegan most of the time, but occasionally I will have a little cheese or even meat. When I started blogging, I usually had something non-vegan food on the weekends. Since I started making more vegan food, I realize how good I feel and I want to do it all the time. Now I eat vegan almost all the time. Please share your comments on how the dishes came out. The best part of sharing the recipes is hearing how they turned out when others made them. Happy cooking!

Vegan Irish Soda Bread

Vegan Irish Soda Bread

This Vegan Irish Soda Bread has actually made me like St. Patrick’s Day more! It is warm, dense, hearty, and low in sugar. It is also really fun and easy to make! Last year, I think I made about 5 of them within a span of two weeks because everyone liked them so much. 

vegan irish soda bread

The recipe is adapted from a great blog called Hungry Knomes. I remember being so excited when I found this recipe last year and it has really lived up to its expectation!

The bread before it goes in the oven

The bread before it goes in the oven

The weather was so beautiful this weekend! After walking the NYC High LIne, going for a run in Fort Green Park, and seeing A Gentlemen’s Guide to Love and Murder (which I highly recommend), I was hungry! This bread was a perfect addition to my Vegan Tomato Soup and Kale Salad.

The NYC Highline

The NYC Highline

Vegan Irish Soda Bread
Serves 12
A vegan version of a classic St. Patty's Day treat!
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
230 calories
49 g
0 g
0 g
7 g
0 g
104 g
2811 g
12 g
0 g
0 g
Nutrition Facts
Serving Size
104g
Servings
12
Amount Per Serving
Calories 230
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2811mg
117%
Total Carbohydrates 49g
16%
Dietary Fiber 2g
8%
Sugars 12g
Protein 7g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups of soy or almond milk
  2. 2 teaspoons apple-cider vinegar
  3. 1 teaspoon vanilla
  4. 4 cups plus 2 tablespoons whole wheat flour
  5. 1/2 tsp. salt
  6. 1 tablespoon baking soda
  7. 1 tablespoon raw sugar (you can add 1 to 2 more if you like a sweeter bread)
  8. 1 cup raisins
  9. powder sugar to garnish
Instructions
  1. Pre-heat the oven to 375 degrees Fahrenheit.
  2. Whisk the soy milk and apple-cider vinegar until the milk becomes foamy. Set aside.
  3. Whisk the 4 cups of flour, salt, baking soda, and sugar together.
  4. Add the vanilla to the vinegar/milk combination.
  5. Blend the wet and dry ingredients together. The dough will be very dry, this is good!
  6. Add raisins!
  7. Knead the dough for about 5 minutes adding the 2 tablespoons of flour here if needed. You will know you need a little more flour if the dough is extremely sticky. Mine was and this really helped.
  8. Place the batter in a 8 inch pie tin with parchment paper.
  9. Sprinkle with a little flour.
  10. Make an X using a knife.
  11. Bake for 45-50 minutes until a knife comes out clean.
  12. Sprinkle with confectioners sugar and let cool for about 10 minutes before eating.
  13. Enjoy with a cup of tea or soy milk!
Adapted from The Hungry Knomes
beta
calories
230
fat
0g
protein
7g
carbs
49g
more
Adapted from The Hungry Knomes
Bed Stuy Foodie http://bedstuyfoodie.com/
megfood 022 vegan irish soda bread 

What is your favorite St. Patty’s Day treat?  

Vegan Lentil Soup Recipe

Vegan Lentil Soup

I had an inspiring weekend at the NYC Vegetarian Festival.  I met lots of wonderful vegetarians and vegans with helpful tips to share! The most interesting part of the conference for me was a talk called “Crushing Heart Disease-A Healthy Sexy Heart” by Robert Ostfeld. The talk reminded me of some of the more resonating facts I learned from the documentary Forks Over Knives, such as how harmful meat is to our bodies if eaten regularly over the long term. It reminded me of how important it is to eat lots of veggies and reduce the amount of processed foods I eat.

 

With this inspiration, I made a very “heart healthy” meal for dinner tonight – a giant kale salad and vegan lentil soup.

 

Vegan Lentil Soup

The kale salad is one of my all time favorite dinners. It is so filling that I really didn’t need the soup too, but I’m glad I made it! With the light snow falling outside this evening, it was comforting to have a warm soup cooking.

 

This vegan lentil soup is very low in sodium but still has an abundance of flavor. I actually made my own broth, which really decreases to sodium in a soup. This lentil soup has some Indian spices, like cumin and curry, which give it a little kick without being overpowering.   The lentils are cooked until they are well done, which makes them soft and similar to the consistency of the potato in the soup.  It is a warm, hearty meal that will leave you feeling satisfied and healthy. 

Bouquet Garni - a little thyme and sage tied together with the string from a tea bag.

Bouquet Garni – a little thyme and sage tied together with the string from a tea bag.

Vegan Lentil Soup
Serves 10
A aromatic, hearty, and healthy soup!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
206 calories
33 g
0 g
4 g
10 g
1 g
350 g
733 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
350g
Servings
10
Amount Per Serving
Calories 206
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 733mg
31%
Total Carbohydrates 33g
11%
Dietary Fiber 6g
23%
Sugars 3g
Protein 10g
Vitamin A
125%
Vitamin C
35%
Calcium
7%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons earth balance or olive oil
  2. 2 onions
  3. 2 cloves garlic
  4. 6 medium carrots
  5. 2 medium potatoes
  6. 4 stalks celery
  7. 8 cups veggie broth
  8. 1/2 cup red wine
  9. 1 1/2 cups red lentils
  10. 1/2 teaspoon curry
  11. 1/4 teaspoon chili powder
  12. 1/4 teaspoon cumin
  13. 1/2 teaspoon black pepper
  14. 1/8 teaspoon red pepper flakes
  15. 1/4 teaspoon coriander
  16. 1 bouquet garni made of 3 springs of thyme and 3 springs of oregano tied together (I use the string from a tea bag)
  17. 1 bunch of fresh parsley
Instructions
  1. Heath the earth balance in a large pot on medium high. Once the butter melts, add the onions and cook for about 8 minutes until the onions are translucent.
  2. Add the garlic, carrots, celery, chopped potatoes, lentils, red wine and veggie broth and turn the heat up to high.
  3. Once the pot boils, turn the heat down to low and add the spices and bouquet (you can make a bouquet garni by placing 3 springs of thyme and 3 springs of oregano together and tying them together with a piece of string).
  4. Allow the pot to simmer on low for the next 30 minutes. Add the fresh parsley chopped and let it cook for another 5 minutes.
  5. Serve warm!
beta
calories
206
fat
4g
protein
10g
carbs
33g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
 What is your favorite vegan soup?

 

The Best Vegan Chocolate Chip Cookies

vegan chocolate chip coconut cookies

There are so many vegan chocolate chip cookie recipes out there and I have tried many of them, this one is by far my favorite! I added coconut oil instead of regular oil, what an improvement!

The coconut oil adds a unique depth of flavor without being overwhelming, I tried another recipe a few weeks early that had too much coconut oil and it was overpowering. This chocolate chip coconut cookie recipe has the perfect proportion of ingredients. 

The recipe is adapted from an awesome blog I just found, The Lil Foxes. She has some wonderful, fun vegan recipes! 

The consistency of the cookies is crumbly, and they go great with a cup of tea! The chocolate and coconut combination makes for an addictive match.  

vegan chocolate chip cookies with coconut

I was so sad when we finished them (in only 2 days). I will have to make some more soon!

The batter is a little crumbly at first. Don’t be afraid to take of your rings and get your hands dirty! I find that mixing these cookies with your hands is the most successful way to blend everything together. Then you will have to create balls of the dough in your hands. Pack them hard! You can flatten them out afterwards if you like that look better. 

Crumbly cookie dough!

Crumbly cookie dough!

Note: If you find that the dough is too crumbly to make into balls, it is probably because too much of the coconut oil evaporated. Just add a little more soy milk and try again.

Let me know how you like them! 

[amd-zlrecipe-recipe:3]

What are your favorite vegan cookies? If you have a recipe, leave it for me to try! 

Vegan Coconut Bars

Vegan Coconut Bars

The promise of spring was in the air today. I walked Kai without a real coat on, opened the windows, and ran outside without a hat! After all of the snow we got this year, it is a welcome change.

Vegan Coconut Bar Ingredients

Vegan Coconut Bar Ingredients

I wanted to make something healthy but filling. I find that as the weather gets warmer and I spend a little more time outside, I feel hungrier! I found an idea for Vegan Coconut Bars a blog I have been following, http://citronlimette.com/ .

I changed a few things around to make them more of what I wanted. The recipe was simple and I had fun making them with the fresh spring air blowing in the apartment!

The taste of finished coconut bars reminded me of a British lemon tea cookie. They are sweet in a natural way and the lemon provided a refreshing zing. The consistency was more like a Luna Bar. They are more doughy than crumbly. These vegan coconut bars make a great breakfast bar or anytime snack. 

Spring is coming!

Spring is coming!

 [amd-zlrecipe-recipe:2]

Vegan Coconut Bars

Vegan Peanut Butter Cups

vegan peanut butter cups

 

I have wanted to make vegan peanut butter cups for some time. As a child, I would trade my Halloween candy until I had as many Reese’s Peanut Butter Cups as I could possibly have. As the oldest of 5, the bargaining power was in my advantage and I was able to get quite a few.  As an adult, I have no taste for bad chocolate. I had a Mini Reese’s Peanut Butter Cup at work recently and was struck by how different the chocolate tasted from the chocolate I love now.

Not wanting to give up on the tasty combination of peanut butter and chocolate, I decided to make some vegan peanut butter cups with high quality chocolate. The peanut butter cups were both easy to make and an addictive treat!

Vegan Peanut Butter Cups

I froze them in order to get them to hold their mold, but I let them sit out for a bit before I ate them so they would be a little softer. They are also good completely frozen as an ice cream like dessert. The vegan peanut butter cups pair well with a cup of tea. I added a little salt on top to give them a sweet and salty combination. It really took them to the next level. A sophisticated, foodie, vegan peanut butter cup! The chocolate I bought is also fair trade, one more point for the vegan peanut butter cups! 

[amd-zlrecipe-recipe:1] 

 

The peanut butter cups before freezing

The peanut butter cups before freezing

Vegan Peanut Butter Cups

Vegan Valentine’s Day Treat – Chocolate Coconut Love Drops

Chocolate Coconut Vegan Love Drops

Chocolate Coconut Vegan Love Drops

To me, Valentine’s Day says chocolate and my Chocolate Coconut Love Drops are a perfect vegan treat for the day!

This is actually one of my older recipes. When I look at some of the pictures I was willing to put on my blog, I get embarrassed! I decided to re-do this posting after Rich requested that I make them again this year.

IMG_2865

The original recipe was inspired by another chocolate coconut vegan dessert recipe I found. These are a bit of work, but well worth it for the end result!

The Chocolate Coconut Love Drops are a lot like coconut ice cream covered in chocolate. After you make them, let them sit out for about 8 minutes to soften before eating them.  If you don’t, the flavor will be less pronounced.

I love to enjoy these Love Drops with a cup of tea. The outside is chocolaty and smooth. The inside is silky and sweet. It is hard to stop after just one! 

IMG_2820

This photo shows how your wrap the chocolate around the coconut.

IMG_2797

The coconut balls frozen and ready for chocolate!

IMG_2770

The coconut mixture ready to be rolled into balls.

 

 

Vegan Chocolate Coconut Love Drops
Yields 16
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
208 calories
14 g
5 g
17 g
2 g
13 g
41 g
26 g
10 g
0 g
3 g
Nutrition Facts
Serving Size
41g
Yields
16
Amount Per Serving
Calories 208
Calories from Fat 145
% Daily Value *
Total Fat 17g
26%
Saturated Fat 13g
66%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 5mg
2%
Sodium 26mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
12%
Sugars 10g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. For the Inside Filling
  2. 2 cups of unsweetened shredded coconut
  3. 2 tablespoon coconut oil
  4. ¼ cup of cane sugar
  5. 1 teaspoon vanilla extract
  6. 3 tablespoon coconut milk
  7. For the Chocolate Outside
  8. 1/3 cup almonds ground
  9. 1 cup of shredded coconut
  10. 2 tablespoon coco powder
  11. 2 teaspoon cane sugar
  12. 2 tablespoon vegan butter
  13. ½ cup vegan chocolate chips
  14. 6 tablespoons coconut milk
Instructions
  1. 1. Mix the inside filling ingredients in the food processor until blended. Add the coconut milk last, until the consistency is such that you can roll the coconut into balls but you do not have excess liquid.
  2. 2. Roll the coconut drops in your hand and place them on a cookie sheet lined with parchment paper, cupcake papers, or greased with coconut oil.
  3. 3. Freeze the drops for 15 minutes.
  4. 4. Melt vegan butter in a pot and add chocolate. Melt slowly so the chocolate temperature never rises too high.
  5. 5. Place this to the side to cool.
  6. 6. Chop almonds in the food processor until ground.
  7. 7. Add shredded coconut, coco powder, and sugar. Mixed until combined.
  8. 8. Mix in melted (and cooled) chocolate.
  9. 9. Add coconut milk until you have a creamy consistency to cover your coconut drops with.
  10. 10. Take the coconut drops out of the freezer and roll them in the chocolate (this was really messy!)
  11. 11. Place the drops back in the freezer for ½ hour.
  12. 12. Take out as many drops as you would like to eat and put them on a place for about 5 minutes.
  13. 13. Enjoy with a nice cup of tea!
Notes
  1. When you take the Love Drops out of the fridge, give them 8-10minutes to thaw.
beta
calories
208
fat
17g
protein
2g
carbs
14g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
IMG_2828

Love drops in the snow!

Love drops in the snow!

Vegan Beet Burgers

Vegan Beet Burgers

Vegan Beet Burgers

The weather yesterday was over 50 Degrees Fahrenheit! I went for a beautiful run in Forte Green Park and soaked up the sun. Consequently, I made beet burgers but didn’t get a chance to blog about them. Today is much better for blogging. It has been snowing all day and I just want to stay inside with some tea!

The enormous beets I used to cook with!

The enormous beets I used to cook with!

On my way home from France this summer I had a vegan beet burger that was actually really good (and probably the only vegan meal I had in two weeks). It is a little embarrassing as a foodie to admit I liked airplane food. I like to think that because they only make a handful or so vegan meals a day, it was fairly homemade (too optimistic?). Regardless, ever since I have been trying to find the perfect vegan beet burger recipe.

Last weekend I had what I think was the best vegan dinner I have ever made (I know what you are thinking, from the girl who likes airplane food!). I made the Sweet Potato Burgers with Thai Peanut Sauce from Oh She Glows.  They were nutty, little spicy, and hearty. I was so impressed! It got me thinking that I could make something similar with beets, so I used her recipe as a base and just changed a few things.

IMG_2783

I was proud of the end product! First of all, they were really aesthetically pleasing.  I love the green and red mixed together. In fact, the color makes them a great vegan Valentine’s Day meal! The flavor was sweet and earthy. I added a bunch of chopped parsley, which made them taste really fresh. These burgers were really filling and I enjoyed them with a few pickles!

Vegan Beet Burgers
Yields 8
A hearty but sweet vegan dinner!
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Prep Time
30 min
Cook Time
36 min
Prep Time
30 min
Cook Time
36 min
312 calories
41 g
0 g
11 g
15 g
1 g
121 g
122 g
8 g
0 g
9 g
Nutrition Facts
Serving Size
121g
Yields
8
Amount Per Serving
Calories 312
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 122mg
5%
Total Carbohydrates 41g
14%
Dietary Fiber 12g
48%
Sugars 8g
Protein 15g
Vitamin A
14%
Vitamin C
27%
Calcium
9%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups shredded beets
  2. 1 cup of parsley
  3. 3 cloves of garlic
  4. 1/2 teaspoon cumin
  5. 1 teaspoon dried dill
  6. 1/2 cup chopped peanuts
  7. 1/4 cup oats
  8. 2 cups chick peas
  9. 2 tablespoons flaxseed plus 3 tablespoons water
  10. 2 teaspoons olive oil
  11. 1/4 cup lemon juice (fresh squeezed)
Instructions
  1. 1. Peel and grate 2 cups of uncooked beets - your hands will turn bright red here!
  2. 2. Pre-heat the oven to 350 Degrees Fahrenheit.
  3. 3. Chop 1 cup of parsley and add to the bowl.
  4. 4. Add the garlic, cumin, and dried dill.
  5. 5. Process the oats in a food processor until they are coarsely ground. Add the chickpeas and pulse a few times until they are partially mashed (you want to still have a few whole ones left).
  6. 6. Add the chickpea/oat mixture to the veggie mixture.
  7. 7. In a small bowl, whisk together the flaxseed and water. Let sit for about one minute. Mix this into the bigger bowl.
  8. 8. Add the oil and fresh squeezed lemon juice to the big bowl. Stir until everything is fully combined and starting to stick together.
  9. 9. Place parchment paper on a cookie sheet or grease it with olive oil.
  10. 10. Form the burgers with your hands and place on the cookie sheet.
  11. 11. Bake at 350 Degrees Fahrenheit for about 18 minutes on each side (flipping them over in between).
  12. 12. When the burgers are done, serve warm!
Notes
  1. Serve with pickles, kale, tomatoes, and a little Veganaise.
beta
calories
312
fat
11g
protein
15g
carbs
41g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Next I want to make a sauce. I was thinking a vegan dill yogurt sauce. Any ideas?

Beet Burger Batter

IMG_2851

Vegan Molasses Cookies

Molasses Cookie Tower

This weekend was so cozy with the light snowfall, it was the perfect weekend to make cookies. I couldn’t decide which ones to make. I thought maybe peanut butter or banana oatmeal, but I finally decided on a new recipe I tried a few weeks ago. I actually lost the recipe that I made. I was so sad because they were amazing. I tried to do it from memory again today. They were even better!

Seriously, these cookies are the best! They have so much flavor and best of all, they are easy to make! They are soft and fluffy with a gingery zest!

 IMG_2681

Vegan Molasses Cookies
Yields 22
A soft and chewy cookie full of winter flavor!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
101 calories
15 g
0 g
4 g
1 g
0 g
28 g
46 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
28g
Yields
22
Amount Per Serving
Calories 101
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 46mg
2%
Total Carbohydrates 15g
5%
Dietary Fiber 0g
2%
Sugars 3g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Dry Ingredients
  2. 2 1/4 cups whole wheat pastry flour
  3. 1 teaspoon cinnamon
  4. 1/2 teaspoon cloves
  5. 1/2 teaspoon ginger
  6. 1/8 teaspoon salt
  7. 1/2 teaspoon baking soda
  8. 2 teaspoons baking power
  9. Wet Ingredients
  10. 1/3 cup molasses
  11. 1/3 cup soy milk
  12. 1/3 cup vegetable oil
  13. 2 tablespoons fresh ginger
  14. 1 tablespoon ground flaxseed
Instructions
  1. 1. Pre-heat the oven to 375 degrees Fahrenheit.
  2. 2. Mix all of the dry ingredients in a large bowl.
  3. 3. In a smaller bowl, grate the fresh ginger and add all of the wet ingredients, except for the flaxseed. Combine well.
  4. 4. Whisk in the flaxseed and let sit for about 5 minutes.
  5. 5. Place small round balls on a cookies sheet with parchment paper.
  6. 6. Bake at 375 degrees Fahrenheit for about 9 minutes. The cookies will be soft when they come out, but once the cool they will be perfect!
  7. 7. After 3 minutes, place on a cooling rack for about 8 minutes.
Notes
  1. Spark it up with an addition! I would only add one at a time.
  2. 1/2 cup raisins
  3. 1/2 cup dried cranberries
  4. 1/2 crystalized ginger chopped
  5. 1/2 cup small vegan chocolate chips
beta
calories
101
fat
4g
protein
1g
carbs
15g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
IMG_2688

Soba Noodle Bowl

Soba Noodle Bowl

Soba Noodle Bowl

I spent 4 months in China in college and while there, I nearly starved because it seemed there was meat in everything. I would ask, “No meat please” (in Chinese of course). A dish of rice with pork would show up or the most shocking……blood soaked tofu! It was probably due to my poor pronunciation. After a few weeks, I discovered these amazing soup dishes with noodles. Soup in noodles! These were two of my favorite things.

Tofu before it is baked

Tofu before it is baked

I have never been able to recreate these dishes very well until tonight!
I love this dish! It is just spicy enough from the pepper and ginger. I love the flavor of bok choy, it adds such a fresh flavor to any dish! The tofu is a spicy addition to the soup because of the hot sauce. I particularly like the consistency of tofu because it was baked. The noodles make it filling. I have had a lingering cold and I think this dish is going to help me beat it!

Soba Noodle Bowl
Serves 7
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
153 calories
19 g
0 g
4 g
10 g
1 g
797 g
231 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
797g
Servings
7
Amount Per Serving
Calories 153
Calories from Fat 36
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 231mg
10%
Total Carbohydrates 19g
6%
Dietary Fiber 4g
16%
Sugars 5g
Protein 10g
Vitamin A
237%
Vitamin C
103%
Calcium
42%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package soba noodles
  2. 14 cups water
  3. 2 packages of Miso (or 4 tablespoons Miso Paste)
  4. 1 ounce dried shitake mushrooms
  5. 2 tablespoons fresh ginger
  6. 1 teaspoon dried red pepper flakes
  7. ½ cup of wine
  8. 4 springs fresh thyme
  9. 4 carrots
  10. 3 stalks celery
  11. 1 bunch scallions
  12. 1 leek
  13. 1 package of tofu
  14. ½ teaspoon chili powder
  15. ½ teaspoon mixed dried herbs
  16. ½ teaspoon hot sauce
  17. 1 bunch bok choy
  18. ½ teaspoon olive oil
  19. 2 ½ cups mushrooms
  20. Optional: soy sauce to add at the end
Instructions
  1. Pre-heat the oven to 400 degrees Fahrenheit
  2. Place water in a large pot and bring to a boil. Cook soba noodles according to directions on the back of the box (mine said to boil for 7 minutes). Once the noodles are done, rinse with cold water and set aside.
  3. In another large pot, heat 14 cups of water.
  4. Once the water boils, add the chopped ginger, red pepper flakes, wine, dried mushrooms, celery, fresh thyme, leeks, scallions, and carrots. Once the water starts to boil again, bring the heat to low and let simmer for about 30 minutes.
  5. Cube tofu and place on an oiled cookie sheet. Sprinkle with chili powder, mixed herbs, and hot sauce. Bake for 10 minutes and then flip the tofu and bake for 10 more minutes.
  6. In a separate pot, steam the bok choy for about 2 minutes. Set aside.
  7. In a small pan, head ½ teaspoon of oil on medium heat. Add the mushrooms and sauté for about 15 minutes or until the juice is released.
  8. Now everything is complete! Place the “soup” from the big pot into a bowl and add the mushrooms, noodles, and bok choy. Arrange so that each part takes up a different part of the bowl. Serve warm!
beta
calories
153
fat
4g
protein
10g
carbs
19g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Soba Noodle Bowl

IMG_2653

Vegan Cream of Broccoli and Cauliflower Soup

 

IMG_2602I thought my broccoli soup days were over when I started eating healthier. As a child I loved cream of mushroom, broccoli, asparagus soup…..pretty much anything with a bunch of cream and sodium. I have noticed this recipe for a while on Oh She Glows for a vegan cream of broccoli soup. I thought, there is no way this soup could be good vegan. It is amazing! I actually made it two weeks in a row. I made it Sunday night and by Tuesday night it was gone. 

The ingredients in this soup give it the consistency and flavor of cream. Nutritional yeast is such a great way to get a cheesy flavor. I added a little truffle salt for flavoring the second time I made it….that really took it to the next level! I really liked adding croutons too because it made the dish a little heartier. 

IMG_2611

I also used my new camera equipment on this blog posting! This light is so powerful that I could probably get a tan! I find that in the winter time I blog less because I can’t take good pictures without natural light, now I don’t have any excuses! 

Chop the heads off of the broccoli

Chop the heads off of the broccoli

 

Vegan Broccoli and Cauliflower Soup
Serves 10
A cheesy vegan soup.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
356 calories
43 g
18 g
12 g
30 g
4 g
622 g
667 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
622g
Servings
10
Amount Per Serving
Calories 356
Calories from Fat 106
% Daily Value *
Total Fat 12g
19%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 18mg
6%
Sodium 667mg
28%
Total Carbohydrates 43g
14%
Dietary Fiber 18g
70%
Sugars 8g
Protein 30g
Vitamin A
30%
Vitamin C
335%
Calcium
35%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 1 large onion
  3. 3 heads of broccoli
  4. 1 head of cauliflower
  5. 3 stalks of celery
  6. 2 small potatoes
  7. 32 ounces low sodium vegetable broth
  8. 4 cups of water
  9. Sauce
  10. 3 cups soy milk
  11. 2 cups nutritional yeast
  12. 3 tablespoons mustard
  13. 1/8 teaspoon truffle salt
  14. 1/8 teaspoon crushed red pepper
  15. 1 teaspoon black pepper
  16. 1 1/2 cups of Daiya cheddar cheese (last)
Instructions
  1. Heal the olive oil in a large soup pot on medium heat.
  2. Once the oil is hot, add the chopped onion and cook until the onion is translucent.
  3. Cut the heads off of 2 stalks of broccoli (save the last head for the end) and cute the head off of the cauliflower. Chop into small pieces and add to the pan. Bring the heat up to medium high.
  4. Add the chopped celery and peeled and chopped potatoes.
  5. Once all the vegetables are in, pour in the vegetable broth and the water. Bring the pot to a boil (this will take a while with all of the veggies…..mine took about 15 minutes) stirring often.
  6. Once the water boils, bring the heat back down to medium and cook until the vegetables are all soft enough to pierce with a fork. This took another 15 minutes or so for me.
  7. Take the pot of water off of the stove. Place it either in the fridge on a dish towel or outside (if it is cold enough) to cool for about 20 minutes.
  8. Meanwhile, whisk together the cheese ingredients (soy milk through pepper) and place on medium-low heat. Continue to stir for about 10 minutes. **Make sure you don't add the vegan cheese yet.**
  9. Once your soup is cool enough too place in a food processor (basically not too hot to burn you), take it out and put it in batches into the food processor. If you have an immersion blender, this would also work well here.
  10. Once all of the vegetables are blended, add them back to the big soup pot. Combine the cheese sauce and mix until well-combined. While the soup is warming to your desired temperature in the big pot, chop of the last head of broccoli into small pieces and add it to the soup. This will give your soup a fresh taste and a little crunch.
  11. Place about two pieces of crumbled bread into the oven on broil for about 3 minutes to make croutons.
  12. When you think your soup is ready, add the Daiya cheese and stir well.
  13. Pour your soup into bowls and top with croutons. Your soup is ready to eat!
Adapted from Oh She Glows
beta
calories
356
fat
12g
protein
30g
carbs
43g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
Chop the heads off the broccoli

Chop the heads off the broccoli

 

The cheese sauce

The cheese sauce

The blended soup with added broccoli

The blended soup with added broccoli

IMG_2612

 

 

 

Let me know how it comes out if you try it!