Tag: vegan

Rustic Tomato Soup (Vegan and Gluten Free)

Melissa King 15 Comments

Rustic Tomato Soup.  I love tomato soup.  I used to be a huge fan of the kind in the can.  I had never attempted my own tomato soup before until now.

It came out really good.  I always thought soup was one of the harder meals to make, but really, it is so easy.

 

Rustic Tomato Soup

 

You simply just throw everything in the pot and walk away.  Now that is my idea of cooking!  I even chopped up all the veggies in the food processor instead of hand dicing them.

 

Rustic Tomato Soup

 

I made mine on the stove, but it would be extra good in the crock pot too!  We just have a small crock pot and I wanted to make a good amount of soup so I could freeze some.

 

Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube Channel.

Looking for more soup recipes?

Rustic Tomato Soup

Rustic Tomato Soup

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Prep Time 15 min Cook Time 2 hr

Ingredients

  • 2 28 oz cans whole peeled tomatoes chopped
  • 1 onion diced
  • 3 stalks celery diced
  • 3 carrots diced
  • 3 cups vegetable stock
  • 1 cup water
  • 4-5 cloves garlic diced
  • 10 leaves fresh basil
  • 1.4 cup chopped fresh parsley
  • 1 tsp oregano
  • 2 T olive oil
  • salt to taste

Instructions

  1. Throw everything in a pot and cook on low covered for at least 2 hours. I like to cook mine longer. The longer it cooks, the more the flavors develop. 
  2. Uncover and add a bit of flour to thicken.  I use brown rice flour. 
  3. Serve immediately or refrigerate for later.  Hope you like it as much as we did.

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Rustic Tomato Soup

Apple Cinnamon Baked Oatmeal

Melissa King 46 Comments

Apple Cinnamon Baked Oatmeal.  One of my favorite things to make this fall has been apple slices in the slow cooker.

Slow cooking the apples allows the natural sugars to come out so much less sugar needs to be added.  It will also fill your house with a pleasant aroma eliminating the need for any scented candles.

Try my Crock Pot Applesauce sometime too.

 

Apple Cinnamon Baked Oatmeal

 

I also love oats and created this dish to combine the two together. It came out really good!  This dish would be perfect for a holiday brunch or for Christmas morning.

You can cook the apples overnight or the night before so the dish can come together pretty quickly.  They freeze well too just in case you may have leftovers. Another great thing to use the apples in is my Healthy Apple Cobbler. Yum!

Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

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Prep Time 30 min Cook Time 30 min

Ingredients

    Slow Cooked Apples

    • 5 apples peeled, cored and sliced thin
    • 1/3 cup maple syrup
    • 1/3 cup water
    • 2 tsp cinnamon
    • 1 tsp nutmeg
    • 1/2 tsp ginger
    • 1/4 tsp cloves
    • 1/2 tsp vanilla extract

    Baked Oatmeal

    • 3 cups rolled oats
    • 1/2 cup apple sauce
    • cooked apple mixture

    Instructions

    1. For the slow cooker apples, put all ingredients in the crock pot.
    2. Turn on high and cook for 3 hours. Stirring occasionally.
    3. Once the slow cooker apples are done, preheat oven to 350.
    4. In a large bowl, combine the oats and applesauce.
    5. Using a slotted spoon, add the crock pot mixture to the oats and spoon onto a greased jumbo muffin pan.
    6. Sprinkle the top with a pinch of sugar.
    7. Bake in the oven for 20-25 minutes.

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    Recipe Notes

    Hope you like them as much as we did!

    Sweet Potato Veggie Burgers

    Melissa King 119 Comments

    I have been looking for homemade veggie burgers recipes.  These sweet potato veggie burgers are not my own recipe. However,  I make it a lot so I wanted to share it with you.  I found it on vegweb.  I made a few changes to the original recipe.

    burgers

    These sweet potato veggie burgers are easy to make, freeze well and a much better alternative to store bought versions.  I will typically make a double batch so I can freeze a bunch.  Then when you have a busy night with no time to cook dinner, you can whip these out, reheat and serve. Super easy.

    They are sweet so kids will like them too.  I add avocado to the top of mine because avocados make everything better!  These would go great with my Healthy French Fries.

    We filmed a little video for this recipe.  You can view below. For more videos, you can subscribe to my You Tube Channel.

    Sweet Potato Veggie Burgers

    Sweet Potato Veggie Burgers

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    Prep Time 30 min Cook Time 30 min

    Ingredients

    • 1 sweet potato, peeled and chopped
    • 1-1 1/2 cups gluten free rolled oats (depending on the size of your sweet potato)
    • 2 green onions chopped fine
    • 1 T fresh parsley, chopped
    • 1 T nutritional yeast optional
    • salt and pepper to taste

    Instructions

    1. Preheat oven to 350 degrees.
    2. Boil the sweet potato until tender.
    3. Mash the cooked sweet potato. 
    4. Add the oats and stir in the seasonings.  I used my kitchen aid mixer to stir it well. 
    5. Form the mixture into patties. 
    6. Line or grease a baking sheet with a bit of oil and put the patties on it.  I use a Mr Misto oil sprayer to grease the pan.  Works like PAM , but much healthier because you can fill it with whichever oil you choose.  No chemicals.
    7. Place in the oven for about 30 minutes, or until the burgers are a bit crispy on the outside.  Enjoy!

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    Pumpkin Coconut Curry

    Melissa King 23 Comments

    This pumpkin coconut curry is a little on the rich side, but it is good!  We have been wanting to do a curry recipe for a while and when we had some leftover coconut milk this week, we knew we had to try.  It is really yummy!

    This pumpkin coconut curry is great for this time of year.  Especially if you have leftover pumpkin in the freezer like we do.  We roasted the girls HUGE pumpkin from Halloween and will be eating it for a while.  It will warm you up on a cold day. which we happen to be having right now.  It makes a lot too!

    Pumpkin Coconut Curry

    Pumpkin Coconut Curry

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    Prep Time 15 min Cook Time 30 min

    Ingredients

    Instructions

    1. Add coconut oil, onion, and carrots and red pepper flakes in pan and lightly saute. 
    2. Reduce heat to medium and add coconut milk, veggie broth, and pumpkin and let it sit for about five minutes. 
    3. Add everything else, reduce heat to medium-low, cover, and let it simmer for about 30 minutes stirring occasionally. 
    4. We added baked tofu to ours, but you could add in your favorite protein instead.

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    Recipe Notes

    It’s also very good served over black rice. Enjoy!

    Power Smoothie

    Melissa King 11 Comments

    I love smoothies!  They are quick to make, loaded with vitamins and my 3 year old will drink them!

    Power Smoothie

    Smoothies are also a great way to use up some veggies in your fridge.  That is what I did with this one.  It should keep you full until lunchtime.

    Power Smoothie

    Power Smoothie

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    Prep Time 5 min

    Ingredients

    • 1 1/2 cups spinach
    • 1/2 large zuccini
    • 1 bunch parsley
    • 1/2 cup blueberries
    • 1 banana
    • 1/4 cup goji berries
    • 1 cup almond milk
    • Protein powder (optional)

    Instructions

    1. Throw everything in the blender and blend until smooth.  I used a Vitamix.  Enjoy!

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    Quinoa Pesto With Vegetables

    Melissa King 31 Comments

    This time of year is so hectic.  That is why I like to make meals that are quick.  This dish is just that.  I make a batch of pesto and then freeze it in ice trays so that I can pop out and defrost only what I need. This meal comes together is a matter of minutes.

    It’s filling and very nutritious!  Quinoa is a plant based complete protein and I just like it’s taste better than whole wheat pastas.  It is also a great option for those that are gluten free.My kids like the quinoa pasta much better too.  If you are looking to swap out white flour pasta for something healthier, this would be a great option to try first.

    Quinoa Pesto With Vegetables

    Quinoa Pesto With Vegetables

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    Ingredients

      For the pesto

      • 1 cup fresh basil
      • 1 cup fresh parsley
      • 1/2 cup almonds (I use almonds because pine nuts are so expensive)
      • 3-4 garlic cloves rough chopped
      • 2 T nutritional yeast
      • 1/4 cup olive oil
      • salt to taste

      For the pasta

      • 1 pkg quinoa pasta
      • 3 cups spinach
      • 1 1/2 cups broccoli
      • 1 cup cherry tomatoes sliced

      Instructions

        For the pesto

        1. Grind the almonds up a bit in the food processor first. 
        2. Then add the basil, parsley, nutritional yeast and garlic. 
        3. As you process those, drizzle in the oil until everything is well mixed.

        For the pasta

        1. Cook pasta according to pkg instructions. 
        2. In a large sauce pan, add the broccoli with a little bit of water. 
        3. Cover and cook on medium just long enough for the broccoli to soften.  Once it has cooked, add the spinach and cover again, giving it time to wilt. 
        4. Once wilted, add the pesto and the pasta and toss together. 
        5. Turn off heat and add the tomatoes. 
        6. Serve immediately or refrigerate for later.  Hope you like it as much as we do!

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