Cheesy Beer Soup with or without Macaroni

This is a combination of 3 recipes, 2 vegan and 1 non-vegan. Please read entire recipe through before starting :-) This soup is perfect for cold nights like tonight.

3 C vegetable broth (I use a combination of vegetable and 'no chicken' bouillon dissolved in water)
1 large russet potato (diced)

2 T Earth Balance margarine (or) 1 T olive oil
1 head of broccoli, chopped
1 large onion diced
1/2 cup diced baby carrots
2 stalks celery, diced
2 cloved garlic, minced

1/2 C all purpose flour
1 C almond milk (you may need more at the end)
2 1/2 C vegetable broth (I use a combination of veg and 'no chicken' bouillon dissolved in water)

12 oz. beer of your choice

1 C uncooked elbow macaroni (you can omit but I like it)

3/4 C nutritional yeast
1/2 package Daiya Vegan Cheddar Cheese or other brand
1 t mustard
1/2 t cayenne pepper
1/8 t turmeric
salt, pepper and season salt to taste

Bread- you will definitely want bread to dunk in this. I chose rye bread

1) Prepare your 5 1/2 cups vegetable broth if using bouillon. The brand I use calls for heating the water so the bouillon cubes will dissolve. Divide it as follows: one bowl with 3 cups and another bowl that has 2 1/2 cups broth

2) Simmer your diced potato in the 3 cups of broth you have prepared (save other 2 1/2 cups broth for later) for about 15 minutes until potato gets tender. Then, place potato and broth into a blender and puree until very smooth. Set aside. This little concoction will help thicken your soup.

3) While you are simmering the potatoes, start on your veggies. Place margarine or olive oil in soup pot over medium heat, add carrots and celery. Allow these to saute for a while until they start to get tender. I always have trouble getting my carrots tender enough for soup. Once these start to get tender add your onions and broccoli and give it another 5 minutes. Add garlic and heat another minute,. Watch constantly and turn down heat if needed. Stir often.

4) In a bowl, combine flour, remaining broth (2 1/2 cups), and the cup of almond milk and whisk until all the lumps are gone. Add this to soup pot that has the veggies in it. Bring to a boil and cook 1-3 minutes until it starts to thicken. Whisk constantly.

5) Add the potato/broth mixture into the soup pot along with your nutritional yeast, mustard, turmeric, and salt and pepper. Cook about a minute. Then add your beer, Daiya cheese, and macaroni (if using) and cook on medium, covered, for another 15 minutes.

6) At this point, your soup will get quite thick, almost a chowder consistency. I like mine a bit thinner so I add about a cup of almond milk to thin it out. At this point, I also add season salt to taste. I just love season salt!

Garnish with fresh pepper. Serve hot with bread or in a bread bowl. Makes enough for 4 or 5 people. If you have leftovers, you may need to add milk or broth when heating this up as it can get thick in the fridge.
Enjoy!

Banana Drops in the Vitamix

I finally got a Vitamix!!!


The first thing I made in the Vitamix was Banana Drops from the cookbook that came with it. Another type of high power blender would also work. These turned out really good, not too sweet though. Next time I may add dates for some extra sweetness and try substituting apple sauce for the oil and maybe add some nuts. 


Preheat oven to 350. Put 2 ripe bananas in your blender, with 1/4 cup oil, 1 t vanilla and a cup of rolled oats. Blend for about a minute. Put this into a bowl and add 1 more cup oats and a cup of raisins. Mix and put on cookie sheet, flatten with fork. Now bake for 20 minutes. Remove from baking sheet right away to keep them from drying out.


I did not get a picture of these. They didn't last long enough :-)

Make Your Own Bisquick

Regular Bisquick has hydrogenated oils in it and nobody needs that! You can easily make your own at home.

Ingredients:

4 C         all purpose flour
3 T         baking powder
2 1/2  t   salt
1 T         sugar
1 C         shortening (or) 1 C vegetable oil (see note)


If using shortening, blend all in food processor.
If using vegetable oil, just stir all ingredients together.
Use like you would regular Bisquick.

Note: If using vegetable oil, you will have to store this in the freezer, but if you use shortening you can store it in the cupboard. If you do use shortening, look for a brand like Spectrum or Earth Balance in the natural section that does not contain hydrogenated oils like Crisco does.

Storage:
OIL- Up to a year in the freezer
SHORTENING- Up to a year in the cupboard

No Excuses Green Smoothie

This is a simple, economical way to get your morning smoothie. I'll break down the price for you in this post.

You will need:
2 handfuls spinach
1 cup almond milk
1-2 T cocoa powder
1 T ground flax seeds
1 frozen banana *see note
1/4 cup old fashion oats
1 packet stevia or to taste-You can use sugar or agave, but I like stevia because it doesn't have any calories.

Ok, to buy these ingredients you will have some initial investment.
a) The ground flax seed will run you about $3.00 for a box and will last forever. You can also use this as your egg substitute (1 T ground flax plus 3 T hot water = 1 egg).
b) Cocoa powder will run you about $5 and will last a very long time.
c) Old Fashion Oats are like $1.
d) Stevia packets will be about $4 for a box but you can use it for other purposes.

So the only things you have to buy that you have to use up within about a week are:
Spinach - box of organic runs about $4.50 and you can use it for salad
Bananas- $1.50 for a bunch
Almond Milk- $2.50-$4 and you can use it for cereal or other recipes

The spinach, bananas and almond milk should last you all week. You end up only having about $8-$12 invested  in a weeks worth of smoothies. That's pretty economical!

* To make your frozen bananas- take ripe bananas when they are just starting to get brown spots, cut them into sections and put in freezer bag. Try to seperate the chunks and freeze the bag so they aren't all stuck together. Keep several bags of these in the fridge. This way, you don't have to use them up in one week.

Now, to make your smoothie just put all ingredients into a blender and blend until smooth. Enjoy!

Zucchini Blueberry Muffins or Bread

If you love zucchini bread and blueberry muffins this is the treat for you!
Sorry I didn't take an actual picture of these but they didn't turn out so pretty. They taste great but I ran out of liners so they stuck to the muffin pan. The bottoms are all messy.

Ingredients:

Egg substitute for 3 eggs- I used 3 T ground flax seeds mixed with 9 T hot water
1 cup canola oil (next time I may substitute apple sauce to cut out some fat)
3 t vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
3 cups white whole wheat flour (unbleached whole wheat flour, I use King Arthur brand)
1 t salt
1 t baking powder
1/4 t baking soda
1 T cinnamon
pint of fresh blueberries


Decide whether you want muffins or loaves. Grease pan or use liners. Preheat oven to 350 degrees

In large bowl, prepare your flax eggs or other egg substitute. Whisk well and add in oil, vanilla and sugar. Fold in the shredded zucchini. Using your mixer, beat in the flour, salt, baking powder, baking soda and cinnamon until just incorporated. GENTLY fold in the blueberries.

Bake 30-50 minutes depending on whether you make bread or muffins. You will know they are done when a toothpick inserted in the middle comes out clean.

Quick Chili Bean Salad

This salad is packed with nutrition and flavor. 

Serves 1-2 (one person and one dog who thinks she's a person)
Ingredients:

1 16 oz can chili beans, undrained
10 yellow or red salad tomatoes
1 green pepper, diced very small
Italian seasoning
Daiya Pepperjack Cheese (vegan cheese)

Dice your green pepper extra small and add to mixing bowl. Cut your salad tomatoes in quarters and add to bowl. Open your can of beans and add beans along with juice to bowl. Now add Italian seasoning to taste, just a generous sprinkling.And put a handful of Daiya in the bowl. Toss and allow to sit at room temperature for about 30 minutes before serving. Serve at room temperature.

So good, even your dog will come back for seconds!

Easy Blackberry Crisp

You can use any fruit with this. I had fresh blackberries so I used those. If using canned fruit such as peaches or pineapple, you'll need 2-3 cans.


Fruit: You'll need enough to cover the bottom of an 8 inch by 8 inch baking dish
2 T sugar for sprinkling over fruit

1 cup rolled oats (old fashion, not quick cooking)
1 cup all purpose flour
1 c packed brown sugar
1 1/2 t cinnamon
1/2    t nutmeg
8-10 T shortening or butter

Preheat oven to 375.
Spray an 8 by 8 baking dish with cooking spray
Put fruit on bottom. If using canned just use the fruit, not the liquid. Sprinkle fruit with 2 T sugar
In large bowl, combine oats, flour, brown sugar, cinnamon and nutmeg.
Now, using a fork add in your butter or shortening so it is well incorporated. It will be chunky.
Cover fruit with this flour mixture.

Bake for 20-25 minutes until the top is golden brown.

Serve & Enjoy!