Mushroom, Asparagus, & Red Pepper Soup

The color of the soup doesn't come put looking very appetizing but it's really delicious (if I say so myself)

Ingredients (I was hungry so I only made one serving of soup - for larger batches just increase your veggies)

• 1/4 chopped red pepper
• 1 portobello mushroom steak chopped
• about 5 stalks of asparagus chopped
• 1 tbsp of oil
• about 1 1/2 cup of Almond milk
• pepper to taste
• salt to taste

Directions

• Saute veggies for about 5 minutes in the oil
• Add 1/2 cup of Almond milk, cover, and cook for about 20 minutes
• The milk should be almost absorbed by the veggies 
• Transfer to blender and add the additional 1 cup of Almond Milk
• Puree veggies and milk until smooth - add in pepper and salt to taste at this time
• Serve!

Cheesy Quinoa

Ingredients

• 1 cup of Quinoa
• 3 cups of Almond Milk
• 2 cups of Vegan Cheese (I used Cheddar Daiya Cheese)

Directions

• Cook in a Slow Cooker on high for 3 hours, stirring occasionally

Variations 

• Add salsa
• Add Vegan meat
• Add Broccoli 

Penne in an Avocado Cream Sauce

Ingredients 

• Penne Pasta (I used a gluten free pasta)
• 1 avocado
• about 1/2 cup of vegan cheese (I used Daiya Chedder Cheese)
• 1/2 tbsp cilantro
• 1/4 tbsp sage
• 1/4 cup of Almond Milk
• Lime Juice about 1/4 tbsp
• Apple Cider Vinegar 1/4 tbsp
• Pepper

Directions

• Blend all ingredients besides pasta together

• Cook Pasta and Drain, once pasta is drained add mixture to pasta and cook until cheese is melted on a low heat

Spicy Tofu Portobello Mushroom Salad

Ingredients

• 1/2 block of  Firm Tofu
• 1/4 chopped Onion
• 1 Portobello Mushroom grilled and chopped
• 1 tbsp of Chia Seeds
• Pepper to taste
• Hot Sauce to taste (I used about 2 to 3 tbsp)
• 1/2 tbsp liquid smoke
• 2 tbsp Pumpkin Seeds

Directions

• Mix all ingredients together in a bowl
• Chill and Serve

"Breakfast Balls"

So I tried my hand at the sweets! They come out almost like a shortbread ball, but still chewy in the middle. 

Ingredients

• 1 1/2 cup flour (I used white rice flour, which I guess makes thes Gluten Free also!)
• 1/2 cup of Coconut Sugar
• 1/2 Almond Milk
• 2 tbsp of Vanilla Extract
• 3 tbsp of Vegan Butter
• 3 Spoonfuls of Peanut Butter
• 1/4 cup chopped Walnuts
• 2 Dashes of Pumpkin Pie Spice

Directions

• Beat together until mixed and looks "crumbly"
• Preheat over to 375
• Spoon cookie mixture out and roll into balls
• Bake for 20 minutes 

   

Orzo in a Red Wine "Cream" Sauce

Ok - So here's another Orzo recipe!

Ingredients

• Orzo Pasta
• about 1/4 cup of Red Wine Cooking Vinegar
• about 1/4 cup of Almond Milk
• Asparagus
• Mushrooms
• Onions
• about 2 to 3 tbsp Vegan Worcester Sauce
• Basil
• Pepper
• Vegan Goat Cheese

Directions

• Make the cheese the night before
• Saute Onions, Basil, Pepper, Mushrooms, and Asparagus in the Red Wine Cooking Vinegar and Worcester Sauce
• Cook the Pasta
• Add the Milk and let cook together for about 5 minutes
• Add Pasta to Mixture
• Serve and Top with Goat Cheese

Breakfast Polenta Muffins

And the Cooking Continues!

Ingredients

• 1 1/2 Cup Corn Meal
• 5 Cups water
• 1 Medium Size Onion
• 1 Green Pepper
• 3/4 Cup Chopped Mushrooms
• 3 Vegan Breakfast Links (I used Tofurky Brand)
• 1/2 Cup of Nutritional Yeast
• 1/2 of Vegan Cheese (I used Shredded Cheddar Daiya Cheese)
• Paprika
• Salt
• Pepper

Directions

• Boil 5 cups of water
• While water is boiling - saute veggies, paprika, salt, and pepper
• Once water is boiling slowly add corn meal and stir while adding
• After corn meal has absorbed water, add in saute mix, nutritional yeast, cheese and stir until cheese is melted

• Preheat oven to 350
• Place mixture in your choice or pan (I used cupcake pan to make it an easy on the go Breakfast)
• Cover pan Bake for 20 minutes
• Uncover pan and Bake for 20 more minutes

Recipe yields about 12 "muffins" - It was an extra big muffin pan