Friday, July 31, 2015

Vegan Creamy Fire-Roasted Tomato Basil Soup


Vegan Creamy Fire-Roasted Tomato Basil Soup

A grilled cheese and tomato soup is a childhood classic and the ultimate comfort food. We ate it at home when are parents made it for us, we were served it at school, it was a go to when we were sick, or even when we were lazy. But what if we could take that childhood classic and make it the best it could be, with a fiery-edge...oh and vegan! BONUS! This recipe takes the classic soup made rich, creamy, vegan and makes it vegan to boot. This recipe will have you running to go get your grilled cheese ready to go along with it. No better pair, yum! You can make this on a cold night, relaxing weekend, or a date night for two. Makes plenty of leftovers and is loaded with lots of veggies and flavor to fool any picky eater. Overall a perfect soup and waiting combo you can enjoy anytime. Top with more fresh basil, more vegan Parmesan and your all set for a blast from the past. Enjoy!

Vegan Creamy Fire-Roasted Tomato Basil Soup

Ingredients


-1/2 cup good olive oil
-1 large chopped organic red onion, chunked
-3 medium organic 
carrots, peeled and chunked
-1 organic fennel bulb, trimmed, cored, and medium-chunks
-4 organic garlic cloves, diced
-2 Tablespoons organic tomato paste 
-2 (28-ounce) can organic fire-roasted crushed tomatoes (Muir Glen Organic)
-4 cups vegan chicken or vegetable broth (better than bouillon)
-1 (heaping) cup fresh organic 
basil leaves
-1 (heaping) cup fresh organic parsley leaves 
-1 Tablespoon salt 
-1 teaspoon Freshly ground black pepper (if you like more pepper, add 1/2tsp more) 
-1/8 red pepper flakes 
-3 Tablespoons Nutritional Yeast (Red Star)
-3 Tablespoons vegan grated Parmesan (Go Veggie Brand)
-2 cups canned coconut milk (full fat, none sweetened) or your favorite vegan milk

Soup Directions

In a food processor, process all your chunked veggies and minced garlic until it is minced or moderately minced. (This soup will be pureed at the end, it doesn't have to be perfect) 

Processed Veggies (Size)
Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. 

All the Processed Veggies in Oil
Sauteed Veggies
Add both of the crushed tomatoes to the pot along with the vegan chicken stock, basil, 1 tablespoon salt, and 1 to 1 1/2 teaspoons black pepper.
Tomatoes, Stock, & Basil Added
Bring the soup to a boil and once it hits a boil lower the heat, allow to simmer covered, for 45 to 60 minutes. Stir the soup occassionally until done.

Simmering Soup 
Once the soup has simmered and the veggies have become tender, remove from the heat and either let slightly cool before pureeing in the blender (If you have a blender that can handle hot liquids, puree now). Puree the soup first by itself until it resembles a tomato soup consistency  Then add your coconut milk and Parmesan, blend until combined. Serve out of the blender in bread bowl, top with more basil and vegan Parmesan cheese.  
Pureed Soup with Coconut Milk

Thursday, July 16, 2015

Vegan "Tuna" Macaroni Salad


During those hot summer months we love to have those go to recipes to enjoy over and over. These recipes keep you light and happy, not weighed down and they can be enjoyed for lunch or dinner. This recipe shows you how to make a classic macaroni salad that we've seen at BBQs for years. Not only is it easy but it makes you wish this vegan summer never ends. With the hearty Mac & vegan tuna paired with sweet peas, the classic flavors blend perfectly. It takes your regular boring macaroni salad and turns it up a notch. We love macaroni salad and its always a favorite at any BBQ, but why not change it up a bit and bring this! Your family and friends are sure to love this new veganized version. Pair it along side your BBQ favs or enjoy it on its own for lunch. Enjoy!



Vegan "Tuna" Macaroni Salad

Ingredients

2 cups elbow macaroni (uncooked)
1 1/2 cups frozen peas, thawed (not cooked)
1 6oz cans Sophie's Kitchen vegan tuna (drained and crumbled up)
1 1/2 cup Vegan mayo (Just Mayo is my fav) 
1/2 teaspoon salt, or to taste 
1/4 pepper
1/8 
teaspoon garlic powder
1/4 
teaspoon onion powder
1 Tablespoon fresh parsley, minced 

*Optional Add in: 
2 cups Tofu, cubed (small) or any other of the mentioned add ins

When I was growing up with this salad, it was traditionally always mixed with hardboiled eggs. Now when I have come across some of my favorite summery Mac Salads, they always have those darn eggs in them. How do you match/sub those? There are options. My go to....Tofu! Yes! The texture in the salads matches up soooo well. I've made many a tofu-hater a lover instead. Now if you are still uneasy about tofu, leave it out. Other fantastic add ins, artichoke hearts or hearts of palm. They are yummy subs that may not look like eggs but have a nice texture. One more great add in is chickpeas, they work well and can take on an egg-like quality in many recipes. Now you don't have to add in any egg sub to this recipe, you can leave it out and it's still going to be great.  

Directions 

Start by preparing your macaroni, until desired texture according to box directions. When the noodles are cooked, drain and rinse under cold water to cool them down. Once the noodles are cooled to room temp, add them to a large bowl.  

Add the remaining ingredients, and stir until completely combined.  Cover with plastic wrap and chill in refrigerator for at least 2 hours before serving.  When ready to serve, give it a stir.  If it seems a little dry add 1/4 cup more of mayo, or as much as desired.  Taste and adjust for salt and pepper, depending on your preferences and this bad boy is ready to serve. Pair it along side your BBQ favs or enjoy it on its own for lunch. It's also even better at 1am ...just saying. Enjoy! 

-Amy 

Thursday, July 2, 2015

Check out The Comforting a Vegan for all your Vegan 4th of July BBQ & Picnic recipes!


Check out The Comforting a Vegan for all your Vegan 4th of July BBQ & Picnic recipes! 


Plenty of Homemade Vegan Burgers, Sides, & Desserts to make your whole family drool! 



#HappyFourthofJuly #JulyFourth #Vegan #Veganism #Vegans #BBQ #Food #Foods #Recipes #Cookouts #Familyfoods #Foodpic #homemade #Glutenfree #Plantstrong #Plantfood #YesItsVegan #WhatVegansEat #VeganNOMNOMNOM #foodie #Foodgasm #FoodPorn #photooftheday #dessert #share  #VeganBBQ #Veganstrong #vegandesserts #comfortfood #summer