Cabbage and Bean Soup

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This recipe has been a family favorite since I was pregnant with my oldest child, who is now almost 21. I craved this soup every day. I had to learn to make it or I would go broke eating at the local restaurant which served it along with garlic cheddar biscuits. (Recipe for the veganized biscuits can be found Here) This had to be veganized because it was an important part of our family's history.

This soup is easy to make & inexpensive to feed a crowd. That was a must raising 4 children. I would not post it until I got the seal of approval from my husband that it was good enough to be called "Cabbage and Bean Soup" and published. I hope this soup will keep you warm in the coming Fall months and become a family favorite in your home.

Looking for more vegan recipes?  Try my Award Winning Chili, Vegan Comfort Soup, Cheezy Butternut Macaroni, BBQ Tempeh over Southwestern Cauliflower "Rice"

Recipe:

1 (12 oz.) bag of veggie crumbles (vegan hamburger) *
Olive oil
1 Tbsp. cumin
1/4 -1/2 tsp of red pepper flakes (optional, but recommend)
2 (32 oz.) Mushroom broth**

1 tbsp. soy sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. smokey paprika
2 (15 oz.) Red kidney beans, drained and rinsed
1 small cabbage, chopped
Salt & pepper to taste

Method:

1. In a stock pot, brown veggie crumbles over medium heat with a little olive oil until browned.

2. Add Mushroom broth, soy sauce, red pepper flakes, paprika, cumin, garlic powder,  onion powder, beans, cabbage to your pot. Add salt & pepper to taste.

3. Cover and cook about 30 mins until cabbage is softened.

Serve with vegan garlic cheddar biscuits or vegan cornbread for a hearty meal.

Makes 6 -8 servings.

* you can use 8 oz. Finely chopped mushrooms if you don't want to use "fake meat".

** vegetable broth will work fine if you can't find mushroom broth.

Stuffed Eggplant "Parm"

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If I had to choose a "signature dish" that my husband gets excited over more than any other, my stuffed eggplant is the hands down winner. This dish takes a little more time and love than some of my other dishes, but it will impress even the most hardcore omnivore at dinner time. Get ready to be impressive!

Looking for more impressive Vegan dishes? Try my Sriracha Roasted Tofu with Rainbow Veggies, Award Winning Vegan Chili, BBQ Tempeh over Southwestern Cauliflower rice, and finish the meal with my Vegan S'Mores Pie

Stuffed Eggplant Parm:

1 large eggplant, cut into 1/4" slices
3 Tbsp aquafaba (the liquid from canned chic peas!)
1/4 cup flour
1/4 cup corn meal
1/8 cup nutritional yeast
1/2 cup plant milk
Salt & pepper
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. onion power
1/2 tsp. dried basil
1 1/4 cups panko bread crumbs
1 large bunch fresh kale, chopped
1 small red bell pepper, chopped
1 small orange bell pepper, chopped
1 small onion, chopped
2 cloves garlic, pressed
Oil
1 recipe  Perfect Marinara Sauce
Vegan mozzarella cheese
1 lb. prepared angel hair pasta

Place eggplant slices on a wire rack over the sink. Salt heavily and allow to sit at least 30 minutes.

Preheat oven to 400°

Prepare pasta as directed on package. Set aside.

To make your "wet" batter - mix aquafaba, milk, flour, cornmeal, nutritional yeast, 1/4 tsp. garlic powder, 1/4 tsp.oregano, 1/4 tsp.onion powder, 1/4 tsp. basil, salt & pepper to taste. Whisk together until smooth in a shallow bowl.

In another shallow dish, mix bread crumbs, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. oregano, 1/4 tsp. dried basil, salt & pepper.

Add about 1/2" of oil to a heavy skillet and allow to heat up over medium heat.

Check on your eggplant. Eggplant will be covered in bitter liquid and salt, rinse extremely well. Pat completely dry. 

Dip each slice of eggplant into the wet batter and then into the bread crumbs mixture.

Check to make sure oil is ready by splashing a drop of water into the pan. If it sizzles, it's ready.

Fry each slice in the oil until golden brown on each side. Allow to dry on a paper towel lined plate.

Cook kale, peppers, and onions in a non stick skillet over medium heat until tender. Add garlic and cook an additional 3-4 minutes. 

Coat the bottom of an 11 x 13 casserole dish with marinara sauce.

Match up eggplant slices that are similar sizes. Place one slice from each pair on top of sauce.

Top each slice with kale mixture and sprinkle generously with vegan mozzarella.

Top kale with matching eggplant slices.

Top each stuffed eggplant slice with marinara sauce and more vegan mozzarella cheese. Bake 20 minutes.

Serve with a side of angel hair pasta.

Makes 4-5 servings.

Christmas Eve Cowboy "Caviar"

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We call this "Christmas Eve Caviar" because I am required to make it for our family Christmas Eve party every year ( Even before I was vegan!). Everyone Loves this dish at parties because it's good for everyone..vegan, vegetarian, gluten-free, whatever..you can eat it. This is also a versatile recipe. It's good cold, as a salsa, served with chips to dip. It's good room temperature as a easy pack and carry lunch for work or school. It's good heated up and topped with your favorite vegan protein.. I like Indian spice red lentil patties with this salad. It's so easy, you will keep it on hand for easy weekday meals. If you don't like it too spicy, just leave out or use less jalapeño. If you like the heat, add more jalapeño or a tsp of chili powder to the olive oil. You can also change up the black eyed peas for black beans... The possibilities are endless.

Looking for more easy lunch recipes? Try my Scrambled Tofu , Grilled Hummus & Veggie Wrap, Buffalo Tempeh over Cheesy Grits, Tofu Banana Berry Smoothie &Roasted Red Pepper Dip

Christmas Eve "Caviar":

3 (15 oz) cans black eyed peas, drained and rinsed well

3 cloves of garlic, pressed or chopped fine

1/2 cup chopped fresh parsley

1 large jalapeño, seeded & diced fine

1/2 cup chopped green onions

1 orange bell pepper, diced fine

1 small red onion, diced fine

1 (10 oz) can of Rotel tomatoes with green chilies - do not drain!

Juice of 1 fresh lime

1/4 cup olive oil

Salt & Pepper to taste
Corn chips or pita chips to serve.

Mix all ingredients together in a mixing bowl. Cover tightly and allow to marinate over night.

Serve with chips.

Turkish Lentils and Rice

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This is our version of a classic Middle Eastern comfort food, as common as mac-n-cheese is here in America. The addition of turmeric to our rice to make it a beautiful yellow color and adds a bit of extra nutrition. This dish is flavorful and aromatic. The Cumin and garlic make the kitchen smell amazing while it's cooking. It tastes earthy and hearty, there's real comfort in this simple dish. Best of all, it's inexpensive, filling, and comes together easily in under 30 minutes... My favorite kind of dish!

Looking for more great Mediterranean recipes? Try my , Turkish Stuffed Grape Leaves  Baked Spinach and Artichoke Pasta , My Famous Stuffed Eggplant Parm, & Tuscan Gnocchi Bake

 Recipe:

1.5 cups lentils
2 cups of rice
8 cups of veggie broth
3 tsp. of cumin
1/2 tsp. Nutmeg
1/2 tsp. of cinnamon
2 tsp. turmeric
1/2 tsp. garlic powder
1 tsp. paprika
1 tsp. Turmeric
Salt and Pepper to taste

To garnish:

2-3 large onions, thinly sliced
Oil to fry (optional)
Salt & pepper to taste
Vegan plain yogurt (optional)
Olives, hummus
Mediterranean Cucumber Salad

Cook rice and lentils in veggie broth with all your spices until tender and all liquid is absorbed. (Check starting at 15 minutes.)

Heat a few tsp. of oil over medium-high heat in a skillet. Add onions, salt & pepper and caramelize.

To serve: Layer rice and lentils and top with onions.

Garnish as desired.

Serves 4-6.