Wild Rice Vegetable Soup vegan and fat free!

I made this in my Instant Pot that I got for Christmas but you can make it in a slow cooker.  My instant pot has been amazing as I can make soups in about 45 min.  It is a pressure cooker and so far I love it.

In the pressure cooker pot, slow cooker pot or pot on the stove… Add the following ingredients:

1 chopped yellow onion

2 large stalks of kale or other green stem removed and chopped small

2 stalks celery chopped

1 bag of california blend frozen vegetables (broccoli, cauliflower, carrots)

3 yellow or red skinned potatoes diced (i leave the skin on)

3/4 cup wild rice

3 tbsp Wildtree veggie both base powder (or brand of your choice)

1 tbsp garlic powder

1 tbsp onion powder

8 cups of water

cook according to pressure cooker directions or in slow cooker or on the stove until all veggies are soft and rice is cooked.  When all veggies are soft and rice is cooked taste to add salt and pepper to your liking and then if you want a creamy soup you would add the following:

For Cream Soup:

mix together 1 cup plant based milk of your choice with 2 tbsp corn starch.  If you still use dairy you may use milk or half and half.  Stir this mixture in and bring back to a boil.  If you want it thicker and creamier you can remove some of the potatoes and veggies and puree them in a blender and return them to the soup.

Serve this with crusty bread.  Makes for a delicious low calorie, no fat, veggie packed meal! 

You can buy Wildtree seasonings at www.mywildtree.com/Gerri641661

Sweet and Spicy Tomato Soup with Spaghetti Squash Noodles

Vegan and oil free 

14 oz diced tomatoes

2cups of water 

2 tablespoons of Wildtree veggie broth mix 

1 tbsp Wildtree absolutely onion

A dash of garlic powder 

2 tsp ITALIAN seasoning 

1bay leaf

1tbsp white vinegar

1 large carrot chopped small

1 tsp red pepper flakes

2 tbsp agave nectar or sugar

The flesh of 1 cooked spaghetti squash 

Put all ingredients in soup pot bring to a boil and then simmer for 40-45 min

I puréed ½ of the soup.  Serve in a bowl with spaghetti squash 

Cornbread Muffins

 

These muffins are great for breakfast with some jam or lunch with a green salad or dinner with some vegetarian soup or chili

1 cup organic corn meal

1 cup whole wheat pastry flour

1 tbsp baking powder

1/2 tsp salt

Mix these dry ingredients in a mixing bowl and add...

1 cup soy or almond milk

1/4 cup apple butter or applesauce

1/4 cup pure maple syrup

Stir wet and dry together until just combined. Spoon into silicone muffin pan or regular pan with liners. Make 6 large muffins when baked at 400 degrees for 15 minutes. Check to make sure a tooth pick comes out clean!  

Serve with all natural Wildtree Jam or Jelly!

OPTIMAL DIET! Read the Campbell Plan

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Whole Plant Foods are the answer!  So make them delicious with Wildtree spice blends, sauces, and marinades!  Spice up your whole plant foods with my organic flavors! 

Damn Good Vegan Bolognese

1 1/2 cups of water

2 cups sliced mushrooms

2 tbsp soy sauce

1 tbsp Wildtree Worcestershire sauce 

2 cloves garlic minced 

¼ cup chopped onion or 1 tbsp Wildtree absolutely onion

1 cup TVP (bobs red mill textured vegetable protein) 

In a sauce pan combine all ingredients and bring to a boil lower and simmer about 10 minutes. Remove from heat and add TVP.  Stir to

Combine and let mixture set while you prepare the sauce 

1 large can crushed tomatoes... Rinse the can with ½ cup water and add to pot

3-4 sundried tomatoes minced

2 tablespoons tomato paste 

2 tbsp Wildtree hearty spaghetti sauce blend or ITALIAN seasoning 

¼ cup dry red wine

2 tablespoons of organic agave syrup

Add sauce ingredients to a heavy bottom pot and stir to combine. Bring to a boil while stirring and then add the TVP mixture. Turn heat med low.  I like to summer this for about an hour. Taste and add salt and agave to you liking. 

Serve over your favorite pasta.  Regular whole wheat or gluten free!  

Best Ever Vegan Veggie Soup

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Get a large heavy bottom pot to cook your soup! 

Chop the  following and add to the pot...

1 small onion

2 stalks celery

3 cloves garlic

½ head of cabbage

3-4 carrots

4-5 sundried tomatoes

Then add 12 cups of water and the following:

1 bag frozen mixed veggies for soup

2 Tablespoons Wildtree hearty spaghetti sauce blend (or ITALIAN seasoning)

1 cup crushed tomatoes

3 tablespoons of Wildtree veggie soup base ( or base of your choice)

2 tablespoons of tomato paste

Bring this to a boil and then lower, cover  and simmer for 2 hours. If you think it needs more liquid you can add veggie broth until it is soupy enough for you. Some people like more broth and I always keep a carton of vegetable broth on hand. 

During the last half hour you may add 2 cups of fresh greens of your choice. I like chard. I also add about 2 cups of semi cooked small pasta when I am in the mood for noodles!  

Taste and add salt to your liking! 

This soup is so good I even eat it for breakfast! 

Savory Veggie Bites

15 0z kidney beans drained

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp ITALIAN seasoning 

1 tbsp chili powder

3 tbsp Wildtree ketchup

2 tbsp yellow mustard

1 tbsp Wildtree Worcestershire sauce 

1 cup frozen mixed vegetables thawed

6 tbsp instant oats

Preheat oven to 350. I use a silicone muffin pan. 

This makes 6 veggie bites that are so savory and delicious especially with mashed potatoes! 

Mash beans with a potato masher and add all ingredients ... Stirring in oats after all is combined.  Spoon into muffin pan and pack it down. Bake 20-25 minutes until top is crisp!  

Buy Wildtree from me at www.mywildtree.com/Gerri641661

Creamy Oil Free Hummus

This hummus is delicious!  

1 can of chickpeas (drained but save the liquid)

½ cup silken tofu

Juice from ½ lemon

3 small or 2 large cloves of fresh garlic

½ tsp of salt

Blend all together in a food processor. Scrape the sides and taste for salt and creaminess. Add some

Of the liquid from the chickpeas if too thick (1 tbsp at a time ) 

Use any WILDTREE SPICE to kick it up a notch!