Wednesday, October 17, 2012

Guest Post: Three 'Souper' Easy One-Pot Dishes

*Hey guys! Today, I'm featuring a guest post from my new Austin-to-Boston food swap buddy, Lizz! I'll be posting a recap of my first food swap experience soon, but for now, check out these awesome vegan soup recipes from Lizz.

Hello, Economical Eaters! My name is Lizz and I run a blog called lizz delicious. I began my blog in December just for fun. It occurred to me that sharing food and recipes with others was something that I enjoyed immensely. I also realized that my recipes tended to be different from those of other vegans. While I do, for special occasions, spend hours in the kitchen making delectable feasts, it's definitely not something I do everyday. And that's one of my many goals with my blog; encouraging everyone to make vegan food by exposing them to simple and yet delicious techniques.

I met Michelle through the Austin to Boston Food Swap and the two of us decided it would be fun to write a guest post for each others' blogs. I'm spending this month devoting my blog to posts about making vegan living easier for something called the Vegan Month of Food. I thought it only appropriate to share something similar with you. I've been vegan for a long time, but I am just as apt as the next workin' fool to want to be in and out of the kitchen after a long day at work. These three recipes are easy to make, provide leftovers, and are all very tasty. I hope you enjoy them!

Spinach and White Bean Soup
Yields: 4-6 servings
An easy to make brothy soup accented with the freshest of veggies. Low-calorie deliciousness.
-1 large shallot, peeled and finely diced
-1 or 2 large carrots, sliced thinly
-6 cups water
-2 cubes of Rapunzel's vegan bouillon with herbs
-1 14.5 oz. can of Great Northern beans, drained and rinsed
-1 cup pasta noodles (elbows, rotini, etc.)
-1/2 tsp. black pepper
-1/2 tsp. salt
-1 4 oz. bag of fresh and washed baby spinach leaves

Directions:
1.) Saute the shallot and carrot in a small amount of olive oil for a few minutes, until the shallot looks tender. Add the water, bouillon, beans, pasta, salt, and pepper. Bring to a boil, reduce heat, and let simmer for 10-15 minutes until the pasta is cooked.
2.) Add the spinach and heat through. Enjoy!

Lizz's Easy Vegan Chili
Yields: About 4 servings
Very hearty, very quick, you can fine tune this chili to your preferred level of spiciness. I use a local store-bought seasoning mix for my chili spice. It just makes things easier. Start by adding the amount that the seasoning mix recommends, then add additional mix until your desired heat is reached!
-1 green bell pepper, finely diced
-1 cup sweet yellow corn kernels
-1 package of vegetarian seasoning mix (or use this recipe)
-1 can of red kidney beans, drained and rinsed
-1 can of Italian diced tomatoes
-1 package of ground beef substitute
-1 cup tomato puree
-1 cup vegetable stock (or 1/2 Rapunzel's vegan bouillon cube in 1 cup water)

Directions:
1.) Put all of your ingredients in a pot, bring to a boil, and cook until veggies are tender.

Homemade Tomato Vegetable Soup

Homemade Tomato Vegetable Soup
Yields: Makes 8 1 1/2 cup servings
I made this lovely, warming soup for a holiday potluck last December. My co-workers loved it! Start by following the instructions. Taste halfway through and add salt, more pepper, or a green herb like basil or oregano as desired. I like it just the way it is!
-1 tbsp. Bragg's liquid aminos
-2 stalks of celery, finely diced
-1 onion, chopped (optional)
-1 16 oz. bag of frozen mixed vegetables (like Lima beans, green beans, carrots, and peas)
-1 cup frozen corn kernels
-2 Rapunzel's vegan bouillon cubes
-1/4 tsp. black pepper
-1 28 oz. can of crushed tomatoes
-8-10 cups water
-1 cup elbow or spiral noodles

Directions:
1.) A large pot is required for this recipe! If you aren't sure whether or not 8-10 cups of water will fit, begin by adding all of the other ingredients (except pasta) first, then pouring the water on top. You should have at least 1/2- to 3/4-inches of space between your liquid line and the top of the pot. This will help keep it from boiling over. 
2.) Bring it all to a boil (monitor closely!) and then reduce the heat so that it still bubbles but doesn't foam up and boil over without being supervised. I usually lower mine to medium high heat with the lid to the pot nicely ajar so that liquid can escape as it simmers. 
3.) Let bubble for 45 minutes, then add your noodles. Cook for another 8-10 minutes or until your pasta is cooked.

Thank you for reading! Happy cooking!

5 comments:

  1. Hi Liz and Michelle! I'm not vegan but I do enjoy vegan dishes. These are great. I love soup with white beans, so I want to try the first recipe soon :)

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  2. Great to have some new soup recipes, thanks Lizz! The spinach and white bean soup sounds delicious - I look forward to making it.

    Michelle - the site design looks great! This may have happened forever ago (I haven't been over here in a while), but congrats!

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  3. Love the sound of the spinach and white bean soup. Love spinach at the moment and have run out of recipes so can't wait to try!

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