Fat Free Potato Soup!

Chopped onions celery carrots and red bell peppers give this soup a delicious flavor

1 cup chopped onion

1 cup chopped bell pepper

2 celery stalks chopped

1 carton of vegetable broth

6 large potatoes chopped

1 teaspoon turmeric

1teaspoon black pepper

1 teaspoon of salt (optional if you are avoiding salt)

place this all in a pot and bring to a boil.  When the potatoes are tender taste the broth and adjust any seasoning....the broth should be tasty!  Then add the following :

1 cup plant based milk

1/2 cup nutritional yeast

2 Tablespoons of corn starch

Whisk it together and stir mixture into the potatoes and bring back to a boil.  I like to mash some of the potatoes with an immersion blender or a potato masher to make the soup thicker.  

Serve with some cornbread (recipe in another post) for a filling and delicious meal! 

Enjoy and stay compassionate! 

2 Ingredient Snack!

Sometimes I just need a little salty crunch.  I try to avoid salt but I try more to avoid long lists of ingredients I cannot pronounce!  

I found these at Rite Aide and a little handful once in a while is a nice crunch salty snack!  

Surprised to find them at Rite Aide, that why I look at labels wherever I go... you can find some gems that way!  

Special Sauce

This special sauce makes a black bean burger zing!!!!

1 recipe of tofu mayo

1 block firm silken tofu

1 tsp lemon juice

2 tsp white vinegar

1 tsp mild dijon mustard

1 tsp agave (optional)

1/2 tsp fine salt (optional)

Mix this in a food processor or high speed blender and refrigerate

For the special sauce

1/2 cup mayo

1 TBSP quality ketchup (I like wildtree with nothing artificial)

1 TBSP sweet pickle relish

So good an so easy!  

You can buy Wildtree ketchup from me at www.mywildtree.com/Gerri641661

Spicy Vegan Buffalo Dip!

Got a hankering for something spicy and healthy.  Love wing flavor and crunch?

This dip is so easy and yummo!

First I make vegan sour cream:

In a food processor:

one block silken firm tofu

1 TBSP fresh Lemon Juice

1 tsp white vinegar

salt to taste or leave out if watching your sodium

Blend til smooth

For the dip:

1 cup of the vegan sour cream

1tsp garlic powder

1-4 TBSP red hot sauce (how ever hot you like it) May use siracha too! 

I like mine with celery but any raw veggie you like to dip will taste great!  

Enjoy and stay compassionate!  

Harvest Enchiladas. Plant Based and Vegan

INGREDIENTS IN BOLD

8 corn tortillas 

Corn Sauce

1 Cup of corn off the cob or frozen thawed

1 clove of garlic 

2 Tbsp non dairy milk

Blend this in a blender or food processor and set aside

1 can of fat free refried beans 

In a large non stick skillet lightly cover the bottom with the corn water or plain water if you did not boil the corn.  Saute' the following in order (each a few minutes before adding the other...)

1 finely sliced onion

1 clove minced garlic

1 small zucchini or yellow squash sliced thin in half moons

1 cup torn spinach

Cook this until veggies are soft adding water as needed to keep it from scorching. When veggies are soft add the corn sauce, stir and take off heat. 

Heat the corn tortillas over an open flame or in the microwave to soften..

In each corn tortilla smear some beans and add a scoop of veggie mixture.. fold over and lay in glass dish.

When they are all laid in the dish cover with 1 cup Salsa Verde 

Cover with foil and bake at 400 degrees for 20 minutes.

Top with fresh tomatoes, vegan sour cream, chopped jalepenos, cilantro and green tabasco or any other mexican toppings you enjoy!

A little bit of work but D-Licious!  

Enjoy this when all of your garden harvest is coming in!  And stay compassionate! 

Oil Free Vegans Can Have Some Fries!

Per person!

1 medium sized potato 

2 Tbsp whole wheat flour 

2 hefty shakes of garlic powder onion powder and smoked paprika 

Cut potato into large sized fries and place in pot of cold water and boil five minutes

In a bowl with a lid place the remaining ingredients (you can add any dry spices you like)

After boiling five minutes drain potatoes add to the bowl of dry ingredients,  cover and shake in the dry mix and then spread on a baking sheet covered

 with parchment and bake at 400 degrees for 10 to 15 minutes and crispy 

So good plain or with vinegar and or ketchup! 

Love them with a good bean burger!  

Enjoy and stay compassionate! 

Veggie Platter! All Veggies - Zero Fat

When you are invited to a party... sometimes you have to take something you can eat!  

This is a roasted veggie platter with smokey little devils!

A recipe of Ann Esselstyn!   They are just little red potatoes that I cut in half and scooped out the center.  In the center I put my homemade hummus!  You can use any hummus you like and I topped them with sliced green onion and some smoked paprika!

Make it pretty and they will eat it!  

Enjoy and stay compassionate!