Rosemary Red Potato Soup

you will need:
1 carton (or can, or the equivalent for homemade versions) of Vegetable Broth
1 carton of plain soymilk
8-12 red potatoes (depending on size)
1/2 a whole onion (chopped)
4 garlic cloves (crushed)
1 tablespoon of rosemary
3/4 tablespoon of thyme
a pinch of  salt
a pinch of pepper
1-2 tablespoons of corn starch (or baking powder)

It's really a simple recipe...you wash and cube the red potatoes...throw everything (minus the soymilk, rosemary, thyme, corn starch, salt & pepper ) into a big pot. Turn the heat on high to get things boiling, then after about 5-7 mins, simmer it at a medium heat for about 10 mins. Add the rosemary, thyme, salt & pepper and let it simmer for another 5 mins. Add the soymilk and give it a good stir to check the consistency. If you'd like it to be thicker (I sure did) add a little cornstarch until it's thick to your liking. Tah-dah!

[I enjoy most of my soups with a little bread or something to go along with them...we just bought some everything bagels at Costco, so I toasted a bagel and used it with my soup :) Kyle decided to heat up some of the garlic naan we also had at home, I had a bite of his, so that is also recommended :) But, of course, this soup is delightful and I enjoy it without anything extra too!]

Spicy Black Bean Burgers

{I have been wanting to make these burgers for quite some time, but I wanted to make them AWESOME! So I did a lot of research (honestly, I've read like 15 different recipes) and came up with my own recipe for what were THE most amazing black bean burgers I've ever had (Kyle whole-heartedly agrees!) This recipe is my baby...so use it well :) hehe}

You will need:

1 can of black beans (or 16 oz of homemade black beans) rinsed and drained/thoroughly dried

1 egg (or the equivalent in an egg replacement)

1/4 cup of finely chopped cilantro

1/4 cup of finely chopped onions

1/4 cup of corn

1/2 teaspoon of ground cumin

1/2 teaspoon of paprika

a sprinkle of parsley

2-3 cloves of garlic (finely chopped)

1/4 cup of soy sauce

a pinch of black pepper

2 slices of toast (for the bread crumbs)

a handful of Hot & Spicy Cheez-its -optional but recommended

hamburger buns

chipotle sauce-optional but highly recommended

avocado-optional but highly recommended

cheese-optional but highly recommended (I used a soy pepper jack, but cheddar would also go well!)

1. Get your toast going if you haven't already done so, and using a grater, or whatever method you prefer, make bread crumbs.

2. Drain and dry the beans (excess water will make the patties fall apart!). Then mash them up with a fork in a bowl, but make sure that some of the beans are still fully intact.

3. Add the onions/cilantro/corn to the beans.

4. In a separate bowl, combine the egg/"egg" & the spices & soy sauce. Mix well!

5. Combine the beans and the second bowl of goodies, mix well.

6. Add about half the bread/cracker crumbs to the mixture, mix well. Depending on the level of consistency, add more. (The crumbs help keep the patties together, so the more, the merrier. However, obviously, not too much!)

7. Using your hands, form patties using about a spoonful or so of the mixture (depending on how big you want the burgers to be!)

8. Heat up a pan with some vegetable oil, place a pattie on the pan, flip over when slightly brown. You want both sides to look nice and brown (not black, that's burnt!)

9. Assemble your burger! Add avocados, chipotle sauce, cheese, lettuce, whatever your heart desires!

"Tuna Fish"

When I was little, peanut butter and jelly sammiches were my favorite! But, on the rare occasion that I couldn't have PB&J, tuna sandwiches were my second favorite! I haven't had a tuna sandwich in years but every now and then, when I'm in the mood for a sandwich, I think back on those tuna sandwiches that I haven't had in forever. Thanks to this recipe, though, I can relive an old favorite sandwich!

"Tuna" Sandwich

You will need:
1 can of garbanzo beans
About 1 tablespoon of veganaisse (or mayo)
About 1 tablespoon of relish (or you can chop up some pickles)
A pinch of pepper
A pinch of salt
2 slices of bread
Lettuce

Directions:
1. Drain the can of garbanzo beans, put them in a bowl and using a fork, mash them up a bit.
2. Add all the other ingredients to the bowl and mix well. Add the about a tablespoon of the "mayo" or a little less, or a little more, depending on the consistency that you desire.
3. Toast your bread, spread the mixture onto one piece of bread, top with some lettuce, and then the other piece of bread.

Tah dah!

(This can also be a "Tuna" Salad recipe, minus the bread, add more lettuce!)

A Lazy Lady's Vegan Single Serving of

Rosemary & Garlic Mashed Potatoes

1 baking potato
3-4 cloves of garlic (finely chopped)
about half a handful of rosemary (fresh or dried, your choice)
1/4 cup of your vegan butter of choice
1/2 cup of plain soymilk
1 teaspoon of salt
1/2 teaspoon of black pepper

1. Thoroughly wash your potato, then wrap it up in aluminum foil and put it in a toaster oven or a regular oven.

2. Get a small pan and put it on a low-medium heat. Put half of the "butter" in the pan and add the garlic to the pan. After the garlic is slightly brown, add the rosemary. Add the rest of the "butter" and let it simmer on the low heat.

3. Once your potato is cooked (you can poke a fork and it falls right apart) get out a relatively large bowl. Using your fork smash up the potato a little bit. Then add the "butter"/rosemary/garlic in addition to about half the soymilk. Mix it up, and add more soymilk to your preferred texture of mashed potatoes. Add the salt & pepper and you are ready to go!

Saucey!

Today, I came to the realization that I had about 10 ripe pears! Some of them even nearing being over-ripened! So, in an attempt to use a whole bunch of them all at once, I decided to make Pear Sauce! (much like Apple Sauce, except with, well, Pears!) It was simple, and it turned out deliciously! :)

You need:
    6 very ripe pears (you could minus a pear, and throw in an apple! or something else!)
    1/2 teaspoon salt
    1/4 cup agave nectar-optional (I was all out, so I just used water, and added about 2 teaspoons of sugar!)
    2 teaspoon cinnamon
    juice of one large lemon

Directions:
1) Wash, peel, and dice pears. Mash with a fork and add to a medium sized pot.
2) Add salt, agave (or water/sugar), cinnamon and half the lemon juice, and turn heat to medium.
3) Reduce until volume is about half while constantly stirring.
4) Turn off heat, add rest of lemon juice and let rest for a few more minutes.

If you want to preserve this for a while, use good canning practices. I just jarred it in some re-used, clean jars, and threw it in the refrigerator (I like my sauces to be cold)

Banana Bread

 
    1/2 cup brown sugar
    1/2 cup white sugar
    1/2 cup vegan margarine (you can also use eggs or canola oil or applesauce)
    1 teaspoon vanilla
    1/4 cup soy milk (you can also use almond or rice milk)
    3 mashed ripe bananas
    1-2 cups whole wheat flour (depending on consistency)
    1/2 teaspoon baking powder
    1 teaspoon cinnamon
    1/4 teaspoon cloves- optional
    1/2 teaspoon salt- optional
    1/2 cup pecan crumbs- optional
    1/2 teaspoon of nutmeg- optional
    1/2 cup chocolate chips- optional
    1/2 cup of raisins- optional

This recipe has a lot of room variety, as well as room for personal taste! This time, I decided to do a nutmeg/raisin bread...but to be honest, any of the options work well together, and if I had pecans, I would've added them! [also, those are just some personal favorites of different variations, don't be afraid to include whatever you want!]

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Mix together all dry ingredients in a large bowl.

3) In a separate bowl, beat together all wet ingredients.

4) Pour wet ingredients into dry while stirring, only stir until everything is combined. Don't over stir.

4) Pour into a greased bread pan and bake for 30 to 40 minutes (about 20 minutes if you make cupcakes, and up to 60 minutes if you bake it into a loaf)

(You're looking for golden brown! Also as is with other breads, stick a toothpick in to test the insides. If the toothpick comes out clean, good job! If not, the center is not fully cooked and needs a little more time!)

Super Awesome, and Super Easy Omelet Burrito

This is my own recipe...sort of...it's my mommy's Omelet recipe...adjusted...and turned into a burrito :)

• 3 eggs
• 1/2 cup of chopped cilantro 
• 1/2 cup of chopped onions
• 1 1/2 teaspoons of black pepper and chili pepper flakes
• A dash of salt
• A dash of soymilk (or normal milk)
• A dash of lemon juice
• 1/4 cup of black beans
• 1 flour tortilla
• (Optional: chipotle sauce and avocado)

Mix the eggs, cilantro, onions, pepper, pepper flakes, salt, soymilk, lemon juice, beans in a bowel together. Heat up the frying pan on a medium heat, add either oil, or butter to the pan. Once the pan is hot enough, toss in the omelet mix. Once the bottom is slightly brown, and the top half isn't too liquid-y, flip it over. Once both sides are lightly brown, and it is fully cooked...heat up the tortilla slightly (a microwave for like 20 seconds works). Place the omelet the tortilla, and cut it down the center. Top each side with whatever you like, I prefer some chipotle sauce and avocado :) Fold in half, and then consume!

Enjoy!

Spiced Apple Bread

 This isn't my recipe, I found it online, but it made one helluva yummy Spiced Apple Bread!

• 2 2/3 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 2 teaspoons vanilla
• 4 cups coarsely chopped apples
• 1 cup raisins
• 1 cup chopped pecans
• 2 teaspoons sugar mixed with 1/4 teaspoon cinnamon

 In a bowl, combine flour, baking soda, salt, and spices. In a mixing bowl, combine sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans. Add the dry ingredients and mix until well blended. Grease 2 9x5-inch loaf pans and line bottoms with waxed paper. Greased waxed paper. Pour batter into pans, smoothing the top with a spatula or spoon. Bake for 20 minutes at 325°. Pull out rack and sprinkle loaves with the cinnamon sugar mixture. Continue baking for 30 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool for 10 minutes; turn out onto a rack. Slice and serve or freeze.

Before and After

Chocolate Chip Peanut Butter Cookies!

Ingredients:

1/2 cup of margarine (or butter)

1 cup of peanut butter (I did half chunky half creamy)

1 cup of brown sugar

1/2 cup of white sugar

2 eggs (or the equivalent in egg replacers) 

2 tablespoons water

2-3 tablespoons soymilk or milk

2 teaspoons of vanilla

1 cup of flour 

1 teaspoon of baking soda

1/2 teaspoon of salt

chocolate chips (i didn't measure, I just eyeballed it)

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the water, soymilk, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Add chocolate chips. Drop the 
3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Good Morning!

Hello Seattle! Quite a chilly morning we're having, huh? At least the skies are clear, and soon it'll heat up to normal temperatures :)

However, on the topic of fall weather, I'd like to post a recipe for a delicious Lentil Soup I conjured up yesterday that was too delightful not to post! Keep in mind, I stole and adjusted it, so I don't know what it's called, and therefore, must name it all on my on...so I will call it...

Sety's "it's 40 degrees out and I'm hungry" Soup!

Ingredients:

2 cups of mixed lentils (confetti = mixed, fyi)

2 cups of vegetable broth

1/2 cup of diced tomatoes

1/2 cup of tomato sauce

1 tablespoon of olive oil

1/2 of an onion

2 cloves of garlic (finely chopped up)

2 1/2 bay leaves

2 tablespoons of oregano

2 tablespoons of thyme

1 tablespoon of rosemary

1 tablespoon of pepper

1 tablespoon of salt

1/2 cup of white wine 

1 tablespoon of mustard

*if you have Dijon mustard, use that instead of regular mustard and white wine*

** celery or carrots would work well in this soup, I didn't have any, but feel free to chop them up and add them)

1. On a medium setting, heat up the olive oil for a minute or two. Add the onions, cook them for about 2 minutes until they are clear, then add the garlic.

2. Once the onions/garlic are lightly browning (not burning), add the tomato sauce and diced tomatoes. Add the lentils (make sure to have washed/drained them thoroughly) and the vegetable broth.

3. After about 5 minutes, add the dry spices. Let it cook covered for about 20-25 minutes.

4. When it is full cooked, add enough water to your liking for the soup's consistency. Let it sit for another 5 minutes or so. When you're serving it, add the tablespoon of mustard to each bowl and enjoy!

*Kyle and I ate our soup with "cheddar" biscuits one day, and flour tortillas the next! :)*

Sloppy Joe, Sloppy Sloppy Joe...

There are many reasons I love Kyle...currently I'm grateful he puts up with me when I'm a big blubbering baby. Alliteration aside, I'm being quite serious, haha. Yes, being a woman means becoming completely irrational and out of control of your emotions at least once a month, however, I pride myself on being unlike the rest of the female population because I'm quite the bad-ass mother pucker! I'm kidding of course, though I do wish I was bad-ass, and I do make an effort. Rambling aside, I can't help but lose control at least one day a month...and it's usually a week, hah. 

Yesterday we needed to go out and buy a book, and we took the time to make berry waffles and shower, which made us nearly late to go to the book store which was suppose to close at 4:30, we're only like 8 minutes away from the book store, so we would've been on time, but of course I was feeling dramatic and decided crawling into bed and crying was a better option, hah. But of course, my knight in shining armor managed to convince me to go with him and we ended up getting the book after all because the store didn't close until 6, go figure, hah. We went home and were hungry, so we decided to try to make something to eat before going back out. We ended up deciding to make vegan Sloppy Joe's. After finding a bunch of recipes and realizing we didn't have the real makings for Sloppy Joe sauce, especially because we don't have a key ingredient, Worcestershire sauce, nor do we have BBQ sauce (a sin, I know, haha). So we decided we'd make a concoction of our own...and then we slightly disagreed on how to do the sauce, stirring it in a bowl, blending it, or just throwing it into the pan and adding stuff as you go (my preferred method of cooking). I once again decided that crawling into bed/hiding under the covers/crying would be productive, and Kyle for the second time of the day held me, wiped away my tears, and cheered me up.

Oh the joys of having an understanding boyfriend/best friend. :)

Anyway, we decided to blend the ingredients, and let me tell you, it turned out amazing! I won't tell you extreme details because it is now an official secret sauce (I'm not gonna lie, I've always wanted to have a secret sauce!) but I'll give you a basic over view and leave out the crazy awesome ingredients :p 

This "recipe" made 2 sandwiches :)

For the "meat" part of the sandwich, you should use a "ground beef" that you're comfortable cooking with, we personally use:

For measurement purposes, I used about half of the package...

To start things off, you'll want to chop up about half a white onion and fry 1/3 of that it in a pan with some oil (I'd recommend vegetable or olive) on a medium heat. Once the onion is predominantly see through, add the "ground beef" to the pan and mix it about. Add a dash of salt and pepper for flavor. Stir things up a bit occasionally to make sure nothing burns :)

Next, you'll want to bust out a blender or food processor. We ended up making a hefty amount of sauce, hah, so you might want to make a little less than we did. We had recently used some diced tomatoes as well as some tomato sauce, and so as to save space in the 'fridge, we mixed the left overs into a single Tupperware space of about 20oz

We threw all of that sauce/diced tomatoes into the blender and added: 

2 cloves of Garlic

Remaining 1/3 White Onion

1 1/2 tsp. Paprika

1 tsp. Red Chili Pepper Flakes

 1 dash of Oregano

1 dash of Cumin

1 cup of Ketchup

4 tsp. of Mustard 

1 pinch of Salt 

Plus 3 Secret Ingredients (maybe if you ask super nicely, I'll tell you...)

We then blended a whole lot, and then blended some more...and then some more. Then we waited a minute, and blended even more!

 

After our blending, we then dumped enough sauce to cover the "ground beef" and let it simmer for a good 5-10 minutes on a low heat. Remember not to drown the "ground beef", and simmering will help the meat thoroughly absorb the flavors of the sauce.

We then grabbed to hamburger buns and toasted them in our toaster oven.

Take the buns out and put a good amount on the bottom bun, then sprinkle some of the cheddar cheese on that (we use Soy Sensation) and then put a little more slop on top of the cheese and put on the top bun. Hopefully your sandwich looks something similar to this little guy:

 Well, that's all for our Sloppy Joe recipe! If you ever make them, let me know how the turn out! Although we didn't personally add these specific ingredients to the sauce (because we didn't have them) they would have complemented the flavors quite nicely: lemon juice, BBQ sauce, and Worcestershire sauce. :)