Vegan Clam Chowder

This recipe is fast, easy, filling and oh so comforting.  The kick of Old Bay Seasoning satisfies even the pickiest of eaters.

4 Russet Potatoes (peeled and cubed)

1 white or yellow Onion (finely diced)

1 Ear Fresh Corn (remove kernals)

3/4 Cup French Lentils (rinsed)

1 Quart Vegetable Broth

2 Cups Non-Dairy Milk (I used half coconut, half unsweetened almond)

1 Tablespoon Old Bay Seasoning

1 teaspoon Sea Salt

1/4 teaspoon ground Nutmeg

1/4 teaspoon fresh cracked Black Pepper

1 Tablespoon Canola Oil

Begin by prepping potatoes, onion, corn and lentils.  Heat oil in large stock pot on medium high heat and add onion, lentils and corn.  Stir to coat and cook until onions soften and lentils and corn begin to toast.  Add potatoes and cook a few more minutes.  Add all seasonings (Old Bay, Nutmeg and Black Pepper) EXCEPT SALT.  Add all broth and non-dairy milk.  Reduce heat to lowest simmer and cook covered for 30 minutes or until lentils are tender.  Lastly, add salt and taste test for seasoning levels.  Serve immediately with crusty bread or crackers.  Serve unused portion in refrigerator for up to 5 days.  Enjoy!

Leek Lentil Soup

Sometimes simple is best.  This rings true for this few ingredient Leek Lentil Soup.  So warm up your belly and soul on a chilly Winter evening with this soothing and savory simple soup.  You won't miss the chicken!  I swear!

Leek Lentil Soup

3 Leeks

2 Ribs Celery

1 Carrot

1 Cup Red Lentils

6 Cups Water

2 Tablespoons Canola Oil

1 Tablespoon Sea Salt

1 Bay Leaf

Begin by chopping and thoroughly washing leeks.  I suggest soaking them in a couple changes of cold water in a large bowl.  Heat up oil in large pot over medium heat and add chopped leeks.  Now add salt, stir and prepare other veggies.  Chop celery and carrot into bite size peices.  Once leeks have cooked for about 5-7 minutes, add celery, carrot and bay leaf.  Cook for another 2-3 minutes.  Rinse lentils and add to pot.  Stir veggies and add water, two cups at a time.  Bring to a gentle boil and reduce to lowest simmer.  Cover pot with lid and cook for 12-15 minutes or until lentils are tender.  Taste test for seasoning level.  Serve immediately and garnish with fresh cracked black pepper, if desired.

Simple Lentil Soup

Fast.  Easy.  Low Carb.  Simple.  Comforting.  Soul-Satisfying.  Savory.  Filling. Low Calorie.

Simple Lentil Soup

1 Cup French Green Lentils

1 Yellow Onion

1 Leek

8 Cups Water

Salt and Pepper (to taste)

4 Vegetable Buillion Cubes

1 Bay Leaf

Dash of Olive Oil

Begin by rinsing lentils in a fine mesh strainer and set aside.  Thoroughly clean and trim ends from leek.  Finely chop onion and leek and saute both in a large pot in a dash of Olive Oil until onion starts to brown.  Add lentils and remaining ingredients and stir.  Bring to a boil and reduce heat to lowest simmer.  Simmer for 45 minutes or until lentils reach desired texture.  Remove bay leaf (or leave bay leaf in and whoever gets it in their bowl gets to make a wish!). and serve immediately.  Allow leftovers to cool before storing in tightly sealed container in refrigerator.

Tom Kha Soup

Try this gluten free veggie packed variation of a classic Thai dish.

1 teaspoon Olive Oil

1/4 head Green Cabbage

4 ribs Celery

2 medium Carrots

1/2 Sweet Yellow Onion

2 cloves fresh Garlic

2 stalks Lemongrass

Knob of fresh Galangal

1/4 bunch fresh Cilantro

1 pouch Massel Brand Liquid Stock (Chicken Flavor)

4 Cups Water

1 can full fat Coconut Milk

Dash of Bragg's Liquid Aminos

1 Jalapeno Pepper (or other hot pepper of choice)

Lime juice (add at the end)

Additional Cilantro (for garnish)

Cooked Jasmine Rice (optional, for ladling soup over)

Begin by washing and finely chopping cabbage, celery, carrot, onion, jalapeno pepper and garlic.  Set aside.  Remove outer woody two layers from lemongrass and chop into 2-inch chunks.  Next rough chop Galangal into large peices.  The lemongrass and galangal will add depth of flavor to soup but are not meant to be eaten so you can remove them before service if desired.

 Heat up oil over medium heat and add all vegetables and aromatics including galangal and lemongrass.  Saute just until garlic begins to brown and then add water and liquid stock concentrate.  Next add coconut milk, liquid aminos and finely chopped cilantro.  Reduce heat to simmer and cover pot.  Allow to simmer covered for 20-30 minutes.  During this time you can make some rice, if desired. Turn off heat, stir soup and taste test for seasoning level.  If you want it saltier, add a bit more Bragg's.  If you want it less salty, add a little more water.  Ladle soup in bowls over rice and garnish with a squeeze of fresh lime and additional cilantro.

Potato Tomato Cilantro Soup

3 Russet Potatoes

1 Small Sweet Yellow Onion

1 Small Can Chopped Tomatoes

1 Small Can Chopped Fire Roasted Green Chilis

6 vegan Chicken Bouillon Cubes, Massel Brand

1 bunch Cilantro

8 Cups Water

Dash of Olive Oil

Salt & Pepper (to taste)

Tortilla Chips (for garnish)

Begin by chopping onion and potatoes into 1-inch cubes.  Saute in a large pot in a little olive oil just until onions become translucent.  Add all remaining incredients (EXCEPT CILANTRO) and simmer over low-medium heat until potatoes are tender.  Lastly rough chop and add all cilantro.  Remove from heat and serve immediately.  Cool unused portion and refrigerate for up to 1 week.

Photo Courtesy of Jamie

Lentil Quinoa Garbanzo Stew

Lentils.  Quinoa.  Garbanzo Beans.  The stuff dreams are made of.  At least when you are me and trying to lose the 10 pounds I gained since I started baking sourdough bread!  So this time, hold the bread, but give me three bowls of this magnificent low-fat, low-carb, high-protein, gluten-free GOODNESS!

The recipe is very easy and so soul-satisfying.  It is rich without being heavy.  It is filling without being fattening.  Make a pot and you will see exactly why this may be my favorite stew this holiday season.  The recipe could not be simpler with no sauteing, no oil and no chopping involved.  Here is the scoop...

Lentil Quinoa Garbanzo Stew

1 Cup Lentils (any color you like)

1/2 Cup Quinoa (any color you like)

1 Sixteen Ounce Can Garbanzo Beans (or 1 1/2 cups of pre-cooked, easy to make your own from dried)

8 Cups Vegetable Broth

1 Onion (any color you like)

Sea Salt & Black Pepper (to taste)

Curly Parsley (for garnish)

Rinse lentils and add to large pot with vegetable broth.  Cook on high heat until boiling and reduce heat to low simmer.  Simmer covered for 15 minutes.  

Meanwhile, rinse Quinoa and set aside.  Open lid, stir lentils gently and ADD ENTIRE onion to stew (yup, no need to peel or chop it - the skin adds flavor).  Next add Quinoa and Garbanzo Beans and simmer covered for another 15 minutes.  Remove onion and discard (it has done it's job).  Voila!  Garnish with Sea Salt, Black Pepper and Parsley if desired.  Serve immediately or allow to cool before storing in refrigerator for up to 1 week.  Makes about 2 Quarts.

Vegetable "Beef" Soup

1 Cup Green Lentils

1/2 Cup Quinoa

6 Cups Water

4 Vegan "Beef" Buillon Cubes (Massel Brand)

1/2 Bunch Celery

2 Apples

2 Carrots

1 Sweet Yellow Onion

1/8 Cup Raisins (optional)

1 Bunch Curly Parsley (finely chopped)

Dash of Olive Oil

Sea Salt and Black Pepper

Rinse and drain Lentils and Quinoa seperately and set aside.  Finely chop celery, apples, carrots and onions and set aside.  Heat up a dash of Olive Oil over medium heat in a large pot and add celery, apples, carrots and onions.  Saute until softened and then add raisins to Mixture. Remove mixture from pot and set aside.

Using the same pot, add lentils and cover with 6 cups of water.  Cook over low heat for about 10 minutes.  Next add Quinoa and buillon cubes and cook over low heat covered for another 15 minutes.  Uncover, stir, add vegetable mixture, raisins, chopped parsley, salt and pepper.  Taste test for seasoning level.  Serve immediately or allow to cool before storing in refrigerator.

Vegan Pozole

I knew eventually I was going to have to make Pozole veganized.  I put it off knowing it would be a feat to capture the essence of what used to contain loads of fatty chicken thighs and spicy Italian Sausage.  This version takes a few shortcuts utilizing canned ingredients I had on hand.  I am going to include serving suggestions and additions I'm sure would make it a hit on any festive occasion.

Vegan Pozole

1 Yellow Onion

4 Jalapeno Peppers

1 Large Tomato

1 Tablespoon Canola Oil

1 large can White Hominy (rinsed, drained)

1 large can Red Enchilada Sauce

1 Cup Red Lentils (rinsed, drained)

2 Cups Vegetable Broth

1 Cup Water

4 Tablespoons Chili Powder

3 Tablespoons Sugar

1 Tablespoon Ground Cumin

1 teaspoon Oregano

1 teaspoon Sea Salt

1 teaspoon Black Pepper

Lime and Cilantro (for garnish)

2-4 Vegan Spicy Italian Sausages and/or Chorizo-Style Smart Dogs (Optional)

Begin by finely dicing Onion, Peppers and Tomato and saute in Canola Oil in a large pot over medium heat.  For a super fine dice utilize your food processor if you have one.  After sauteing for about 5 minutes add all remaining ingredients and reduce heat to low.  Cook covered, stirring occasionally for at least 45 minutes.  Serve in bowls with a garnish of Lime, chopped Cilantro, Vegan Sour Cream and Crusty Croutons.  Chef's Note:  For a hearty addition, chop up some vegan spicy Italian Sausage or Chorizo Style vegan Smart Dogs (or both) and add them in with the soup half way through cooking.

Lentil Pinto Chili

2 cups cooked Pinto Beans (canned or homemade)

1 cup Lentils (brown, orange or yellow)

1/2 Yellow Onion

1 large Tomato

2-4 Serrano Peppers

1 Tablespoon Vegetable Oil

4 Cups Vegetable Stock

4-6 Tablespoons Chili Powder

2-4 Tablespoons Ground Cumin

2 Tablespoons Sugar

1 Bay Leaf

1 teaspoon Dried Oregano

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

Fresh Cilantro (for garnish)

Begin by rinsing lentils and set aside.  Finely chop onion, peppers and saute in a medium sized pot over medium heat.  Chop tomato and garlic and add to onion mixture.  Stir and keep cooking just until onions soften and brown slightly.  Add lentils, spices and vegetable broth.  Lastly add pinto beans and reduce heat to simmer.  Cover and cook for about 30 minutes, stirring occasionally.  Taste test for seasoning level and to ensure lentils are tender.  Serve immediately or allow to cool before storing in refrigerator.  Garnish with fresh cilantro.

French Lentil Soup

1 cup French Lentils (rinse thoroughly)

1/2 Onion (yellow or white)

2 Carrots

2 Celery Ribs

2 teaspoons Olive Oil

Handful of fresh Baby Spinach

1 small Bay Leaf

1/2 teaspoon dried Thyme

1/2 teaspoon dried Marjoram
3 cups water and vegetable broth

Salt and Pepper (to taste)

Begin by finely dicing onion, carrots, celery and spinach and set aside.  Heat oil and add all vegetables to pot along with lentils and saute for about 5 minutes.  Add thyme, marjoram, bay leaf and salt and water and stir. Add water or broth and reduce heat to lowest setting.  Simmer for about 25 minutes and taste for seasoning level.  Serve immediately with crusty sourdough bread.  Store unused portion in tightly sealed vessel in refrigerator.

Lentil Barley Leek Soup

With my sourdough starters well under way, I figured it was time to whip up some soul-cradling soup.  This hearty and robust soup will fill you and your heart up with joy on a cold Autumn evening.

Lentil Leek Barley Soup

1 cup French Lentils

1 cup Pearl Barley

2 Leeks

1/2 Yellow Onion

2 Carrots

2 Stalks Celery

8 Cups Vegetable Broth

1 Tablespoon Olive Oil

1 Bay Leaf

Salt and Pepper (to taste)

Begin by thoroughly rinsing barley and lentils and set aside.  Finely chop leeks, onions, carrots and celery and set aside. In a stock pot add oil and heat on medium heat then add all chopped vegetables.  Cook for about 5 minutes then add lentil and barley.  Give it a good stir and then add all vegetable broth and bay leaf.  Reduce heat to simmer, cover and cook for about 40 minutes or until barley and lentils are tender.  If you like a more "brothy" soup, feel free to add more stock depending on your preference.  Lastly remove bay leaf and add salt and pepper to suit your taste.  Serve immediately with crusty bread and garnish with fresh parsley.  Refrigerate any unused portion in a tightly sealed glass jar after allowing it to cool to room temperature.

Rainbow Vegetable Lentil Stew

1 pound lentils (I used brown but any variety would work)

2 carrots

1 yellow onion

1 apple

8 cups vegetable broth

1 bunch fresh curly parsley (wash thoroughly)

1 sixteen ounce can Italian stewed tomatoes

2 Tablespoons nutritional yeast (optional)

Salt and Pepper (to taste)

Begin by soaking lentils for about 20 minutes in a large pot of cold water.  While lentils are soaking, peel and dice onion, carrot and apple, set aside.  Strain and rinse lentils thoroughly. In a large pot combine all ingredients (EXCEPT Parsley, Salt and Pepper) and bring to a boil, once boiled stir thoroughly and reduce heat to lowest setting.  Simmer on low for about 30 minutes, checking periodically giving a gentle stir.   Taste broth for seasoning level and then add a salt, pepper and a generous amount of finely chopped parsley.  Serve immediately and store any unused portion in a tightly sealed glass vessel in refrigerator.

Southern Style Smoky Greens

1 bunch Collard Greens

1 bunch Kale (any variety)

1 Tablespoon olive oil

1 yellow Onion

2 medium Carrots

2 stalks Celery

8 cups Vegetable Broth

2 Tablespoons Brown Sugar

4 teaspoons White Wine Vinegar

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1 teaspoon Liquid Smoke

1 cup cooked Hominy (optional)

Thoroughly wash Collards and Kale and remove leaves from thick woody stems.  Rough chop leaves into large bite size peices.  Set aside.  Dice onion, celery and carrots into 1/8 inch chunks.  Set aside.  Place a large stock pot over medium low heat and add oil.  Add carrots, celery and onion and saute until translucent, stirring occasionally so it does not burn.  

Add greens, vinegar, liquid smoke, salt and pepper and stir to combine.  Add hominy (if using) and add broth slowly.   Give it another stir.  Turn heat to lowest setting and allow to cook covered for 2 to 6 hours, stirring occasionally.  Taste test for seasoning level.  If you prefer your greens sweeter, add another pinch of brown sugar.  Serve immediately and refrigerate unused portion in a tightly closed glass vessel.  Enjoy within 5 days of preparation or freeze unused portion for up to 3 months.

Red Lentil Bisque

1 Cup Red Lentils (dried, rinsed, drained)

3 Cups Cold Water

1 Small Sweet Yellow Onion

2 Cloves Fresh Garlic

1 one-inch peice Fresh Ginger

1 Tablespoon Tomato Paste

1 Tablespoon Canola Oil

1 teaspoon ground Cumin

1 teaspoon Sea Salt (or more to taste)

1/2 teaspoon Black Pepper

Sort, rinse and drain 1 cup Red Lentils and set aside. Finely chop onion, garlic and ginger.  Combine water, lentils, onion, garlic, ginger and tomato paste in a medium sauce pan over medium-low heat.  Cook partially covered for 20 minutes or until lentils are cooked through, stirring occasionally.  Remove from heat and stir in salt, pepper, cumin and oil.  Taste for salt seasoning level.  Serve immediately.  Garnish with fresh Cilantro if desired.  Store unused portion in tightly sealed container in refrigerator.

Christmas (in July) Fire Gazpacho

3 Roma Tomatoes

2 Tomatillos

1 small Yellow Onion

10 cloves Garlic

3 Jalapeños

6-8 mini sweet bell peppers (red, yellow, orange)

1 bunch Cilantro

1 leaf of Kale (any variety)

Juice of 2 Limes

2 teaspoons Sea Salt

1/4 teaspoon fresh ground Black Pepper

1 teaspoon Balsamic Vinegar

1 teaspoon Sugar (optional)

Wash and rough chop all produce.  Be sure to de-stem jalapeños and remove ribs and seeds (wearing rubber gloves is advised during this step).  Blend all fresh produce in separate batches in food processor to desired consistency.  Add lime juice, salt, black pepper, sugar and balsamic vinegar.  Mix all well in large glass bowl and cover tightly.  Allow to sit on counter covered for at least 1 hour before serving.  Serve at room temperature.  Store unused portion in air-tight glass container in refrigerator.  Chef's note:  I prefer mine extra chunky similar to a Pico De Gallo but you can purée mixture to any consistency you desire.