Vegan Mofo 2018 Post 10: Lentil Soup

A warm, comforting easy soup full of flavor. 

In Sudan-- bordered by Egypt, the Red Sea, Ethiopia, Eritrea, and South Sudan (the youngest country having received its independence in 2011)-- there are ancient mud villages, pyramids, and other historic sites. However, the current landscape in Darfur especially is heartbreaking and has been for years. Still, it is the community bringing peace and unity, aide from other countries. The land, its indigenous people, and its rich history and culture are too precious to be destroyed. Sudan is worth utmost appreciation and respect.
As for Sudanese cuisine, stews and sorghum porridge are primary staples. Unfortunately, I didn't find any sorghum flour in my neighborhood and settled for a simple lentil soup, a recipe from Sundanese Kitchen. The technique of sautéing garlic in olive oil until it browns and sizzles is called gadha and it is added after lentils are cooked and prepared for blending. This soup is exceptional-- thick, fragrant, and "meaty," sending love and joy to the spirit. While autumn is quickly approaching, stocking the pantry up with dried lentils might be the best idea.

Lentil Soup Ingredients and Preparation

3 1/2 cup water*
2 cup dried lentils
1 teaspoon cumin
1 teaspoon lemon or lime juice
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon olive oil
2 tablespoon garlic

Bring lentils to a boil.
Lower heat and simmer for 30-40 minutes.
Pour soup into bowl and mix with cumin, lemon/lime, chili powder, salt, and black pepper.
In a skillet, fry up garlic until sizzling and browned.
Pour over the soup and blend in a food processor or blender.

*for a thicker soup, use less water and more water for a thinner consistency.

Vegan Mofo 2018 Post 6: Vegetable Okro Soup With Chik'in

A meaty soup sans the "meat."

On a cold, rainy First Friday, I opted to stay indoors and have another go at something warm and soupy. It is definitely already feeling like fall. In fact, I heard that Trader Joe's has their traditional pumpkin delights out and everyone knows my deep feelings about those incredible pumpkin bagels.
Still, I have another soup in store for my sixth Vegan Mofo post. We go to Cameroon, a country with the most diverse cuisine, having been colonized by the British and the French. The inhabitants have a huge penchant for vegetables and the fertile ground is good for growing plants like corn, eggplant, plantain, cassava, and okra. In fact, okra is the shining star of the dish.
Traditionally, okro soup has egusi (crushed melon or pumpkin seeds). If you happen to have some on hand, the recipe calls for a 1/2 cup. However, the soup can be created without. It also contains lots of meat and fish, but I sub it with Lightlife Soy Ground and gardein's delicious chik'in sans the orange sauce. You can choose to puree all the vegetables to one smooth consistency. I chose to eat it as a chunky bowl of hot goodness-- one can taste all of the different textured vegetables. Plus, here I try Better Than Bouillon for the first time.

Vegetable Okro Soup With Chik'in Ingredients and Preparation

1 14.5 oz can diced tomatoes
2 large carrots, chopped
1/2 small yellow onion, chopped
1 1/2 cup frozen okra
2 cup water
1 tablespoon Better Than Bouillon Vegetable Paste
1/2 cup soy ground
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 package gardein Mandarin Orange Chik'in
cilantro

Bring ingredients together save for gardein chik'in and cilantro in a medium sized pot.
Simmer for 35-40 minutes until all vegetables are soft and tender.
Pan sear a few of the chik'in at a time.

Toss in cilantro.

Top with pan seared chik'in.

Curried Sweet Potato Chunk Coconut Soup

Bowl licking good soup that combines sweet potato, coconut milk, and curry together.

A creamy, delectable soup will make anyone feel instant gratification, especially when coconut and curry are involved. On a market excursion, finding a purple sweet potato packed and cheaply priced, a good fulfilling meal was on the dinner menu. Quick, simple soup with hearty sweet potato as the star element offers a sweet versus savory and smooth, rich complexity. Your dearest friends wouldn't believe that a dish so wickedly velvety and full of flavorful textures could be this dairy free and delicious.  

Curried Sweet Potato Chunk Coconut Soup Ingredients and Preparation

1 sweet potato
2 1/2 cup full fat coconut milk
2 1/2 teaspoon curry powder
1/2 teaspoon turmeric
1 tablespoon coconut oil
1 teaspoon salt
1/4 teaspoon black pepper
pinch of ginger

Prepare sweet potato with salted boiling water. Cook for 30-40 minutes.
Pour out water. Mash the sweet potato until reaching desired amount of chunks.
Turn heat to medium, gradually adding coconut milk, curry powder, turmeric, coconut oil, salt, black pepper, and ginger and stirring it all evenly well for 8-10 minutes.
Turn off heat and serve.

Vegan Mofo Post #10: Pumpkin & Black Lentil Soup

Giving a hoot about soup.

The frequent rain is granting cold temperatures that chilly momentum and not just because it happens to be Friday the Thirteenth, in special October of all things! Before I fall asleep to the scary, funny, weirdly entertaining Hallow's Eve classic, "Hocus Pocus," it seemed best to get this seven ingredient soup recipe out in the open. I chose to add VeganMozz as opposed to Chao or Daiya because Miyoko's has a mild and pleasant flavor that goes well with pumpkin and lentils.

Pumpkin & Black Lentil Soup Ingredients and Preparation

1 cup pumpkin puree
1 1/2 cup almond milk
1/2 cup vegetable broth or stock
2 cup black lentils ( I used Westbrae Natural Organic Black Lentils)
1 teaspoon turmeric
1 teaspoon cinnamon
1/4 cup Miyoko's VeganMozz (optional)

In a medium sized saucepan over medium heat, combine pumpkin, almond milk, broth, lentils, turmeric, and cinnamon together.
Stir continuously as to prevent beans from sticking. Also cover. The worst thing about making soup is the bubbling factor that tends to messily bounce onto the walls and the stove.
After ten minutes or so, a little after boiling, add in optional VeganMozz, melting it in.

I liked reaching the bottom and drinking the contents, kind of sweet and humble perhaps due to the yummy cinnamon pumpkin flare.

Little black lentil surprise.

Mild Vegan Chocolate Chili

Chili gets kicked up a notch when a spicy melted chocolate bar joins the pot.

As tail end whispers of winter season gives one last effortless breeze, it feels appropriate to share a new chili recipe to our spitfire spirits. The title may sound sweet and dessert-like. Plot twist-- this is not similar at all to an indulgent spice cookie or a black bean brownie. Although having a tasty addictive component such as chocolate comes as an eloquent surprise, beans, corn, tomatoes, and spices lap up the chocolate's spiciness factor quite brilliantly. Inside of a bowl lies irresistible satisfaction to warm up souls on the final cold days.
The idea to add chocolate in chili came after my Toronto friend sent me Galerie Au Chocolat's feu fire chocolate bar. I've had the bar for months, wrapping my head around exactly what to do with it. After all, this articular bar came with a red stickered fire warning. That meant this was not an average chocolate bar. Galerie Au Chocolat's cacao beans are produced by coops in Dominican Republic just like La Siembra Chocolate. However, La Siembra is on the Food Empowerment Project's recommended list whereas Galerie Au Chocolat is not. Luckily, various FEP approved brands craft spicy chocolate bars.
The flavor of hot hot liquid chocolate to the means is amazing-- like a tantalizing mole sauce taking a meaty bean dish out on a town. It's perfect. It's romantic. What more can one expect from chili?
For an even spicier delight (if you're not a mild fan), add chopped jalapenos, extra sliced bell peppers, or ample sprinkles of cayenne/paprika.

Mild Vegan Chocolate Chili Ingredients and Preparation

1 15oz can black beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
1/2 cup frozen corn, cooked
1 15oz can diced tomatoes
1 cup Lightlife Soy Ground (or any other kind)
1/2 cup red onion, chopped
1/4 cup cilantro, chopped finely
1 tablespoon chili powder
2 teaspoon coriander
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 Spicy Chocolate Bar (Theo Chocolate's Spicy Bar is a good suggestion)
avocado
1/2 teaspoon red chili flakes

Bring beans, corn, soy ground, and spices to simmer, stirring often and putting a lid on. Let simmer for 35-40 minutes.
In a steel bowl over bowling water, melt chocolate.

Mix 3/4 of the melted chocolate bar into chili. Stir evenly.

Chili topped with avocado slices, extra hot chocolate, cilantro, and crushed red pepper flakes.

Pretty colorful bowl of yumminess.

Ready to be devoured.

Quick Three Bean Chili

As the weather drops, it's always good to have a hearty bowl of chili on deck!

I have never made chili before.
Nope.
Eat-A-Pita crafts a fine version. Trader Joe's has an excellent concoction-- often sold out.
It's astonishing. Even when including my fourteen years of vegetarianism, I had no gall to make chili.
So imagine being at the grocery store, starving, stomach growling. And then the snow starts pouring. Usually, one would want an instant easy-to-prep meal. Like vegan grilled cheese, red onion, & honee sandwiches and homemade chunky tomato soup.
I craved chili. A chili of my own. Not a store bought or a restaurant ordered one.
I picked up my three favorite beans: black beans, garbanzo beans, and kidney beans. Yes, instead of being a slow, simmering kind of girl, I grabbed the cans. After all, hunger can be strongly overwhelming. Bad excuse. I know.
I also found a new product-- TruRoots Sprouted Lentils (on sale at Whole Foods for $3.50) that cooks for only six minutes. Already my imagination beamed happily at the flavor profile of beans and lentils and smart ground.
It's a pleasing savory dish meant to bring warmth to heart and soul. I was very proud. For extra oomph add juicy plump tomatoes or for a spice notch chopped jalapeños would be an excellent idea.
Serving size is four. Ask three friends if they want to come over for hot chili.

Quick Three Bean Chili Ingredients and Preparation

A wonderful addition to this recipe-- TruRoots' Accents Sprouted Lentil Trio consisting of green, brown, and black lentils.

1 cup TruRoots Accents Sprouted Lentil Trio
15 oz black beans, drained and rinsed
15 oz. dark red kidney beans, drained and rinsed
15 oz. garbanzo beans, drained and rinsed
1 cup water
1/2 cup Lightlife Smart Ground
1/4 cup red onion, chopped
3 tablespoon nutritional yeast
1 teaspoon liquid smoke
1 teaspoon garlic
1 teaspoon cumin
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
avocado (optional)

Prepare sprouted lentils according to package directions.
Drain and rinse black, kidney, and garbanzo beans together.
With stove set to medium heat, mix together lentils, beans, water, smart ground, and red onion. Add spices.

Cook for 10-15 minutes, continuously stirring to keep chili from sticking to the pot.

Best served with avocado slices and a slice of delicious vegan cornbread.

World Vegan Day Creamy Mixed Vegetable Soup

All the veggies in one bowl.

Happy November and Happy World Vegan Day! Also, did you set your clocks back? That extra sleep felt so wonderful this morning. Funnily enough, however, I did wake up at 5:54 AM which would have been 6:54-- a mere six minutes before my two alarm clocks usually beep together.
For today's recipe I cannot help remembering the blender explosion. That seems to happen a lot. I'm naturally clumsy. It's a gifted trait to be honest. I had taken the blender off and accidentally opened the wrong part of its bottom, spilling scalding liquid everywhere including my hand. Let's just say ot was the very definition of the phrase "a hot mess." The photographed beautiful green soup is what was managed to be rescued in the aftermath. I held back a tear as most of my hard work sank inside the kitchen sink garbage disposal.
Mixed Vegetable Soup may have come with a disaster story, but still the best part is the delicious taste-- the reaping of a worthwhile effort. Rich, creamy consistency brings an air of supreme satisfaction and warm joy to the devourer. Frankly that is all one asks in a soup.

Creamy Mixed Vegetable Soup Ingredients and Preparation

2 cup water
1/2 cup vegetable broth
1 cup lentils
4 large carrots, chopped
1 zucchini, chopped
1 cup broccoli
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
pinch of salt (or Liquid Aminos)
2 tablespoon nutritional yeast

Bring water, vegetable broth, veggies, turmeric, cumin, basil, oregano, garlic, paprika, black pepper and salt to a boil. Lower heat and simmer for 30 minutes-- covered (keep checking though, veggie water likes to boil over even at lowest heat setting). Pour into a blender and liquify.

Top with nooch and eat.

Rainbow Carrot Coconut Soup

A sweeter soup that looks and tastes like fervent autumn.

I don't regret Sunday night's haul of vegetables galore from Trader Joe's. Now I'm slowly reintroducing solids into palette. By solids, I mean vegetables for now. One of my favorite TJ soups-- the carrot coconut ginger is sadly gone and switched out to give winter offerings their months on the shelves-- minestrone and lentil. Both are highly recommended. The minestrone has lots of vegetables in a delicious tomato broth base. The lentil has a savory Moroccan flavor. At $3.29 each and a nice two serving size, it's a bargain gourmet. On the other hand, Whole Foods sells soups for $7....
Back to carrot coconut ginger, I enjoyed the warm flavors bouncing between comforting ingredients. I only wished to have an emulsifier to create a soupier consistency. Thankfully the carrots turned out plush, near that beautiful velvety pliancy. Firmness with a slight crunch wasn't the goal here. Yet once again the purple carrots lost significant color. I don't mind. This soup, with its creamy coconut milk flair and ginger pinch, was a rainbow-y enough delight to me-- unicorns and all. 

Rainbow Carrot Coconut Soup Ingredients and Preparation

4 carrots (orange, yellow, purple), chopped
1/2 cup light coconut milk
1/4 cup vegetable stock
1 teaspoon basil
1 teaspoon turmeric
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon black pepper

Bring all ingredients to a boil.
Lower heat and simmer for 30 minutes, covering with a lid.
Serves two.

Carrots are sweet and tender, cooked in their own irresistible juices.

A soup is always welcoming pleasure on the cloudiest, seemingly insufferable days.

Carrots being front and center.

Mmmmhmmm.

Easy Jalapeno-Garlic Havarti Broccoli Soup

It's never too hot for soup right?

It's Wednesday! You know what that means? Virtual Vegan Potluck's 6th Linky Potluck Party.
Just in the midst of hot summer, eighteen days away from school starting, it's not uber humid around these parts. In fact, weather is rather cool at night. So cool, that I need to stock up on fall sweater cardigans earlier than usual. Plus nothing warms a body more than piping hot soup.
On a recent excursion, family members were distressed over taking this vegan to lunch. I don't particularly favor eating out as much as I used to, especially at places known to not have a satisfying plant based menu. Well, we wound up at O'Charley's. I ordered steamed broccoli and sweet potato fries. Alright meal. And plus it's always a blessing to be treated by someone else. My aunt had a rich potato soup that made me want to break out culinary hat.
Today, for the Potluck Party, I'm bringing a bowl of creamy, hot soup. I have missed cheese and broccoli together. Always a huge favorite. Restaurants like O'Charley's use chicken broth for every soup and side (even rice pilaf!), but in my cruelty free kitchen full fat coconut milk mimics cream, provides wonderful flavor, and makes for a fine soup basis. Daiya's mild Jalapeno Garlic Havarti melts beautifully and gives broccoli much needed cheesy applause. So delicious one cannot help licking bowl clean like happiest purring kitty cat.

Easy Jalapeno-Garlic Havarti Broccoli Soup Ingredients and Preparation

1 cup chopped broccoli, steamed
1 1/2 cup full fat coconut milk
2 thin slices Daiya Jalapeno Garlic Havarti, diced
1 teaspoon garlic
1 teaspoon Italian seasonings
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon white pepper

In a small pot, combine broccoli and coconut milk.
Once soup boils a little (5-7 minutes), add Daiya Jalapeno Garlic Havarti chunks, stirring until melted.
Stir in garlic, Italian seasonings, salt, crushed red pepper, and white pepper.
Bring to a simmer. 
If you have an emulsifier, break down broccoli into tinier pieces. Otherwise, chopped broccoli bits are just fine and dandy, almost like traditional soup of its kind.

Pour into desired bowl. Slices of Homemade No Knead Sandwich Wheat Bread is a perfect accompaniment.

Enjoy.

Vegan Mofo Day 19: Potato And Carrot Ginger Soup

Soup? Yeah Buddy!

The bowl continues to rise with promised flavor.
Tonight I was inspired by Mandee of Cupcake Kitteh (one of the cutest blog names ever!) whose theme for Vegan Mofo is Mofo Mimic. She took Eat The Beets beautiful Lemon Herby Potato Soup under her recipe wings and posted her findings. I found that they both inspired me to finally explore potato soup.
Cannot believe I've never made a vegan potato soup. I've made fries and mashed potatoes, but not the beloved creamy soupy goodness of such an adored autumn delight. I didn't have kale and ran out of spinach (yes, yes, how can Popeye Woman run out of Spinach...?), but I used herby cilantro instead and added ginger and turmeric for healing purposes. Okay, they also made the soup golden and presentable. Sometimes, I love that beautiful artistry that food can accomplish. It must be stared at, sniffed (if your nasal passages are clear, you lucky lucky person!), and then devoured slowly.
The texture of the potatoes and carrots together are soft and tender in this hearty large bowl fit for one queenly (or kingly) person. Something that must be loved and cherished. The flavors are warm and perfect, heating up the body instantly from the nightly chill that the new season brings. As summer draws to a close, a piping bowl of "meaty" potato soup is a much needed, albeit temporary, reminder of that loss. How sun feels on bare skin is the taste of this delicious comfort. 

Potato And Carrot Ginger Soup Ingredients and Preparation

Mmmmhmmmm feast.

2 1/2 cups water (or low sodium vegetable broth)
2 teaspoon Trader Joe's Garlic Salt
3 russet potatoes, cut
1 cup carrots, chopped
1/4 cup cilantro leaves
1 teaspoon ginger
1 teaspoon turmeric
1 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon paprika
pinch of lemon juice

Sea salt, roasted garlic, onion, & parsley from Trader Joe's: a product of South Africa!

Chop potatoes.

Bring potatoes & carrots to a boil. Takes about 40 minutes or so.

Turn off heat & add cilantro, ginger, turmeric, oregano, black pepper, paprika, & lemon juice.

Pour into bowl & devour with relish.

Vegan Mofo Day 18 Part Deux: Chunky Red Roasted Pepper & Tomato Soup

Soup number 2.

Red roasted peppers in a jar?
Who would've thought?
I went to Trader Joe's (so convenient that it's near school!) to gather ingredients to make a little tomato soup for dinner and couldn't resist picking up a clear glass jar of this red roasted red and yellow pepper phenomenon. Once opened up, the smells that the stuffed nose could detect appeared perfect for chunky tomato soup.
Yes. I did have the tingly urge for a grilled cheese sandwich, but declined, wanting to save the cheesy stuff for an occasion to be completely appreciated. We all know vegan cheese does not come cheap. Well, unless you have a coupon. And I've never ever seen a coupon for Daiya or raw cashews. Mmmmhmmmmm raw cashew grilled cheese.....
Well, back to the sick girl's soup.
This chunky tomato yumminess has the look of salsa, but is far from it. Cilantro flare and a squeeze of zesty lemon juice bring such a wonderfulness to tomatoes and fire roasted peppers. I didn't seed the tomatoes or peel them, call it laziness, but I actually adore it all. Those seeds add a texture and tiny tear dropped shape prettiness to a hearty dinner that warms the insides. Just so pleasant.
What more can one ask for in a soup?
However, if chunkiness is not your forte just pour into a food processor or blender (or use an emulsifier and if you have one I'm so jealous!) for a smooth creaminess that doesn't mimic the look of salsa or elicit cravings for crispy blue corn tortilla chips.

Chunky Red Roasted Pepper & Tomato Soup Ingredients and Preparation

2 tomatoes, diced
1 red roasted pepper, chopped
1/2 cup water
1/4 cup cilantro
2 teaspoon lemon juice
1 teaspoon garlic
1 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon onion powder

Inside of a medium heated pot, blend all ingredients together. Cook for 10-15 minutes on low heat.

Enjoy slowly.

Vegan Mofo Day 18: Creamy Black Bean, Spinach, & Onion Soup

Soup Number 1.

Brrrr! It's getting colder around these parts.
And I've been sick because of the fluctuating weather. I feel gross most days and only have soup or drink orange juice/tea. Mad the mistake of trying a Starbucks Valencia Orange Refresher..... yuck! Never again!
School has been grand. Yes, it's important to be 100% and not spread those nasty germs around, but I'm quite addicted and use hand sanitizer like it's my boyfriend. I missed Monday seminar because this unknown disease really had me grossed out, but each day is getting better. Well, except my ears are still hot and my throat hurts. Yet, I admit on occasion that the "sick" voice is preferred over my usual tone.
I'm writing about two soups for Vegan Mofo Day 18. Soup is my main food these days and one must find time to be creative even without an emulsifier ( I soooooo need one!). This first soup was a tasty concoction of black beans and spinach with onion appeal. Creamy, rich heartiness much needed between bouts of sleeping, nonstop sneezing, and coughing. I appreciated the overall flavor and warmth provided by such a simple recipe shared with a piece of crusty bread. Toast is a secret weapon for sickly folk. Something about having hot, satisfying soup and crunchy bread stimulates the discombobulated respiratory system even though the nose yearns to understand what's going on. At least I think my nose wants to know.
If you are feeling just dandy, I still highly recommend trying it. Black beans are so good with spinach. Then again, black beans are good with anything.

Creamy Black Bean, Spinach, & Onion Soup Ingredients and Preparation

1 tablespoon olive oil
1 teaspoon garlic
1/2 cup red onion
1 15 oz can black beans, rinsed
1 cup water (or low sodium stock, but don't add salt)
3 cup spinach
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper

Heat oil and garlic into a medium pot.
Add red onion and stir.
Bring in black beans and water/stock.
Simmer.
Turn off heat and add spinach a half cup at a time.
Add seasonings.
Voila!

Lovely soup fit for a sick queen.