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Hey everyone! It’s been a couple of days since I last blogged.
Last week I made a very tasty and healthy Lentil & Escarole Soup from the Mediterranean Vegan Kitchen Cookbook.
I have been wanting to try this soup for so long and I am glad I did. It had a very nice taste to it and the lentils created a nice thick broth which I loved. I don’t usually cook with lentils that much but this soup inspired me to use more lentils in my cooking! I recently got these awesome vegetable broth concentrated packets from Trader Joe’s and I must say they rock! They will definitely be used a lot in my kitchen! They made this soup taste really good without the trouble of making a vegetable broth from scracth.
On Saturday, I made another awesome dish that I have been wanting to make for so long! I made the awesome Tofu Florentine from Veganomicon!
I though this was very fancy in my option from what I normally eat for breakfast/brunch. The cheesy sauce rocks, I made mine with extra lemon. I just love lemon, I always find my self using more than the recipe says. I like how it gives food a nice light taste. The broiled tofu used for the Florentine was really good, next time I would probably reduce the water for the basting liquid so the tofu is more concentrated with the soy sauce-lemon flavor. I am so glad I found vegan English muffins! I looked for them in my regular supermarket and they had milk in them, but when I went to Trader Joe’s I found some awesome ones. This is definitely going to be a brunch regular!
Here’s my awesome and healthy green smoothie that I made tonight!
I have just gotten into the whole green smoothie thing. The first one I made was awful, as I was low on fruit. Then I started experimenting and made a great tasting green smoothie! This one was really good! For this one I used some leftover Escarole from the lentil soup that I made earlier, spinach leaves, a carrot, a banana, a couple of strawberries and blueberries, celery, parsley, pears, orange juice, and flax seeds. This blend makes a great tasting green smoothie and it is super healthy and makes you energized! Some of them may not look that good but the amount of vitamins you get from these is worth it! My family thinks it weird drinking green smoothies but I just tell them that you don’t know what your missing! It’s so good as long as you have a perfect balance of fruit and vegetables. I suggest everyone try a green smoothie, you’ll like it. Just try different combinations and see which one you like. Your body will thank you for sure!
Alright everyone, blog to you soon in a few days!
Hey everyone! My mom bought quite a few vegetables this week. They all screamed Soup to me all week long so that’s what I made today! I love making making soup. I think what I love most is chopping all the vegetables, I think this is like the best part and eating it too. Today I made a Minestrone soup which is a soup with beans, pasta, and vegetables. I made a lot, by a lot I mean a pot overflowing with soup. I will have leftovers for a while. I love eating soup the more it sits, it just gets better and better. Minestrone Soup is one of best soups and it is so simple to make, I throw whatever vegetables I have on hand, some beans, some pasta, broth, tomatoes, herbs, and that’s about it. It’s that easy. My mom has taught me everything I need to know about making a vegetable soup, that I can make it with my eyes closed! I wrote a recipe that describes what I do most often when I make this soup.
My Recipe for Minestrone Soup
I use whatever vegetables I have on hand. Some of my key vegetables to include are cabbage, carrots, onions, celery, bell peppers, zucchini, potatoes, tomatoes canned or fresh, and spinach. Feel free to add whatever you like. I add the vegetables that take longer to cook like potatoes, cabbage, carrots in the beginning and vegetables that take a shorter time to cook like zucchini in the end. This is a very verstile recipe, you could play around with it!
2 medium bell peppers diced small
1 onion chopped
4 garlic gloves
2-3 carrots diced small
2-3 stalks of celery diced small
2 small zucchinis diced Small
1/2 head of cabbage shredded
2 medium potatoes
1/2 pound of spinach
1/4 cup parsley
1 teaspoon oregano
1/4 teaspoon sage
1/2 teaspoon Thyme
2 bay leaves
8-10 cups of vegetable broth
1 can of white beans or more if you like I used fresh beans which is about 2 – 2.5 cups
28 oz can of tomatoes or 2 pounds of fresh tomatoes
1/2 cups short tubed pasta like elbow, I used orzo this time because it was all I had.
Salt and pepper to taste
First you shred the cabbage, I shred it with a knife because the cabbage shreds better than in the food procceser.
Chop the onions, carrots, and celery.
Heat a soup pot with oil to medium heat. Add the onions, carrots, and celery and saute for 8-10 minutes. Meanwhile start chopping the rest of the vegetables.
Add the bell peppers. Add the tomatoes and cook for 5 more minutes. Add the potatoes and cabbage. Also add the bay leave, oregano, thyme, salt/pepper and sage. Now you can add the broth and bring it to a boil. When it’s up to a boil bring it to simmer. Simmer it for 15 minutes. Add the zucchini and cook for another 10-15 minutes.
Add the pasta and cook for another 10 minutes. Now add the spinach and beans. Cook for 5 minutes. Finish it off with the fresh parsley. Enjoy!
Hey everybody! Today was my 16th birthday! For my birthday I made one of my favorites Spanakopita! I love this spanakopita from vwav, it is so so good! I think the reason why I love it so much is because vegetable pies are very big in Albanian food and that it is just so awesome. I make the Spanakopita alot. Sometimes I make the dough with the help of my grandma or take the shortcut and use phyloo dough. Either way it is equally delicous.
Last night I made a Chickpea-Vegetable Bouillabaise from the Mediterranean Vegan Kitchen Cookbook. A bouillabaise is tradtionally made with fish but this vegan version is so good! Bouillabaise means boiling without stopping as this is exactly what this soup did. I really suggest everyone to get the Mediterranean Vegan Kitchen Cookbook. I negelected it for a while but now I am loving it and find new recipes to make each time I look at it.
Its kinda werid that I didn’t make any sweets for my birthday, its just that I was so busy and kinda ran out of time. Of well everyday is your birthday when your healthy as my mom always says. That’s it for tonight everyone!
I have been absent for a while but I am back!! I always wanted to create a Blasamic Glazed Tofu dish!! And I did! Last night I made this tofu and it was good, it was a bit bland in the middle because I didn’t press long enough. I am still working on this recipe. I served it over some pasta primavera!!! When I perfect the recipe I will post it up!
I made some Eggplant Rollantini from V’con! These were really good! I wish I had the spinach though. I had a lot of eggplant this week as you will see!!
A creation of mine!! Rigatoni with Eggplant “Croutons”! This was fairly simple to make. I breaded and fried the eggplant. I then got some of my homemade marinara sauce heated up and cooked some rigatoni. and then threw that all together. Then topped it off with these Eggplant “Croutons”. Very good!!
This is a Roasted Eggplant Soup. I got this recipe from The Mediterranean Vegan Cookbook! This was a very good soup. I have started using this cookbook a lot more it gives me a lot of inspriation!