Category: Vegan

Plant-Based, Summer Recipes, Vegan

10 Must Try Recipes Before Summer’s Over

Featuredby Stephanie BoschLeave a Comment on 10 Must Try Recipes Before Summer’s Over
10 Must Try Recipes Before Summer’s Over

Summer is almost over, and before it is, I pulled 10 of my must-try before-summer recipes.   I’ve covered everything from soups and appetizers to main dishes and desserts!

One of my favorite things to use is our pizza oven. It is honestly my new favorite toy! It takes a bit of work, but it is worth the effort. This recipe is one of my favorites, and if you don’t want to make it on the grill, you can easily throw a tray in the oven!

 1. Charred Broccoli and Garlic Ricotta Toast

Summer wouldn’t be summer without watermelon! This is one of my favorite soups, and I think you’ll like it too! If you can find a “Black Diamond” watermelon, grab one! They’re worth the price!

2. Watermelon Gazpachco

Who doesn’t love a yummy, beautiful bowl for lunch or dinner? I love pickling and canning fresh vegetables from my garden.   Onions are my new favorite thing to grow! I keep pickled onions on hand nearly year-round. This recipe uses tomatoes, quick pickled onions, and micro-greens!

3. Hummus Bowl with Roasted, Raw, and Pickled Vegetables

I made the following recipe for the Fourth of July a few years ago. These tiny treasures only take a little while to make, but they do need some freezer time, so it’s best to make them the day before you want to eat them! If you like red, white, and blue, skip the matcha in the cheesecake and add key lime juice to your white layer! This recipe is also 100% raw vegan.  For the rose cheesecakes, I added Anima Mundi Herbals Dirty Rose Chai collagen powder, a plant-based collagen that is super bio-available.

4. Raw Key Lime, Blue Spirulina, and Rose Cheesecakes

Summer is usually a pretty busy time for us. We travel a lot, everyone runs in different directions, and sometimes I want a quick meal. My go-to is pasta! Cacio E Pepe in English means cheese and pepper. This simple delight is on the table in under 30 minutes.  This recipe is perfect for you if you have cherry tomatoes growing in your garden!

5. Cacio E Pepe with Roasted Cherry Tomatoes and Fennel Pollen

If you have been with me for a while, then it’s no secret that I love Mexican food. I could eat it every meal daily and never grow tired of it. Tacos are my mainstay; I eat them for breakfast and dinner. The only thing that is second to tacos in my book is a creamy, delicious dip served with tortilla chips.   Hence, my following recipe. Muy, muy delicioso!

6. Smoky Poblano Corn Dip

An oldie but goodie is my Sweet Potato Coconut Curry with Mango Salsa. Mango season is now! I love them so much; their sweetness perfectly complements the spicy curry and sweet potato. If you don’t have a spiralizer, most grocery stores will have sweet potatoes spiralized or butternut squash, which has a similar color and flavor and makes a fine stand-in.


7. Sweet Potato Coconut Curry with Mango Salsa

Another mainstay of summer is my Poke Bowl with Compressed Watermelon.  In place of Ahi Tuna, the compressed watermelon is an impressive imposter.  If you don’t have a vacuum sealer, don’t worry; you can use a straw and a gallon-size ziplock!  It’s a little bit of effort for a whole lot of flavor.

8. Poke Bowl with Compressed Watermelon 

For this Kansas City native, summer is not summer without BBQ.  Honestly, I don’t miss meat. I miss the smell and flavors of slow-roasted barbeque.  Jackfruit is wonderful because it has the texture of meat and loves to soak up the flavor of any marinade or sauce.  I lived in North Carolina for a while about 25 years ago, and when my work said they were bringing in BBQ, I was stoked.  Then, when I opened my little styrofoam box and found slaw on top of my meat, I almost threw it in the trash.  Not to mention, it was also a vinegar-based BBQ instead of tomato-based.  I still hate vinegar-based BBQ. It’s not natural.  However, I did make nice with the slaw on top of my sandwich, and now I can’t get enough!

9. BBQ Jackfruit Sliders

My friends, let’s end with a dessert, shall we?  This simple sorbet recipe uses one of my favorite summertime ingredients, the lovely, delicious, and often overlooked rhubarb. A vegetable is often used as a fruit in the culinary world.  When choosing rhubarb, look for crisp stalks that are firm and tender. Try to avoid stalks that are too hard or thick. Unlike its friend, the strawberry, color doesn’t have much impact on taste.

10. Strawberry Rhubarb Sorbet

Enjoy, my friends!  It’s been a long, hot summer, for sure.  I don’t know about you, but I am exhilarated by the notion of cool autumn weather!

Much love.  See you in September.

XOXO,

Steph

 

Health, Raw, Vegan

Vegan Collard Wraps with Thai Peanut Dressing

Featuredby Stephanie BoschLeave a Comment on Vegan Collard Wraps with Thai Peanut Dressing
Vegan Collard Wraps with Thai Peanut Dressing

I love these Collard Wraps wraps! And since I’m already slicing and dicing, I typically double the recipe and use the extra filling for salads or buddha bowls.  I am also re-committing to a 100% gluten-free diet. Therefore, I decided to use greens instead of a traditional grain wrap. 

In case you didn’t know, collard green belongs to the same family as kale, broccoli, cabbage, Brussels sprouts, and bok choy. Collard greens are nutrient-dense and low in calories. They’re an excellent source of calcium, folate, and vitamins K, C, and A. Furthermore, they’re high in fiber and antioxidants.

These veggie wraps are packed with high-quality protein, thanks to the quinoa. This naturally gluten-free grain is considered a superfood because it’s a powerhouse of nutrition. Quinoa contains all nine essential amino acids and lends seven grams of hearty protein per serving. I made hummus with quinoa because it seemed like a good pairing! Here are some quick tips for cooking quinoa (pronounced keen-wah).  

  • Rinse the quinoa. I usually only do this with other grains, like rice. But it is 100% necessary when cooking quinoa from scratch. You run the risk of having crunchy quinoa if you don’t.
  • Cooking the quinoa in vegetable broth gives it much more flavor.

Modify the recipe to your liking by using the vegetables of your choice. I suggest using sliced tomatoes instead of the red pepper, swapping kale for the spinach, or adding a few crisp radishes. And vegan feta instead of avocado also gives it a delicious creamy bite!   The best part, though, is the Thai Peanut Sauce!  

 

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Vegan Collard Wraps with Thai Peanut Dressing

  • Author: Stephanie Bosch
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Description

Substitute any veggies you have on hand, such as sun-dried tomatoes, red peppers, spinach or romaine lettuce.

Ingredients

Scale
  • 1 red pepper, cut into thin strips
  • 1–2 carrots, julienned or cut into thin strips
  • 1 English cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 avocado, cut into long strips
  • 2–4 green onions, cut lengthwise (green part only)
  • 1/4 head purple cabbage, shredded
  • 1/4 cup sprouts or microgreens
  • 1/2 cup quinoa hummus
  • 1/4 cup cilantro, spinach, Thai basil, and/or mint, chopped
  • 4 large collard leaves 

Instructions

Collards:

  1. Wash and dry collard leaves.
  2. Cut the stem off the collard green leaf and then carefully shave it down using a small knife so it’s flat. This will help prevent the collard leaf from breaking at the end and make it easier to roll up.
  3. Add water to a large pot and bring to a boil.
  4. Add 1 Collard leaf to the simmering water, gently holding the leaf down with tongs so the leaf is submerged.
  5. Simmer each leaf for 30-60 seconds. Don’t go any longer, or the leaf will become more flimsy and tend to rip.
  6. Remove the leaf and immediately place it in a bowl of iced water.
  7. Submerge the leaf for 10 seconds in an ice bath.
  8. Remove and place on paper towels to dry.

Wraps:

  1. To assemble wraps, lay collard on a flat surface and place quinoa hummus in the first half of the wrap.
  2. Add ingredients based on the size of the collard leaf, being careful not to overfill. A good rule of thumb is about 1-2″ inches wide.
  3. Carefully wrap it using the tuck and roll method like a burrito. (There are some excellent YouTube videos out there!)
  4. Continue until all collards are filled.
  5. Enjoy!

Notes

Always place all the filling in the tortilla’s first half, closest to your hand, not the center.  That way, you have more surface area to cover the filling.

Sauces and Dressings, Vegan

Spicy Thai Peanut Sauce

Featuredby Stephanie Bosch1 Comment on Spicy Thai Peanut Sauce

Easy and delicious this sauce keeps in the fridge for up to 7 days.  I love it as a dipping sauce for my collard wraps, as a dressing over my favorite Asian-inspired buddha bowl, or on my tofu satay.

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Spicy Thai Peanut Sauce

  • Author: Stephanie Bosch
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Ingredients

Scale
  • 6 tbsp crunchy peanut butter
  • 1 fresh red chili, seeded and finely chopped (or 1/4 tsp red pepper flakes)
  • Juice of 1 lime
  • 1 tablespoon ginger root grated
  • 4 tablespoons coconut milk
  • salt

Instructions

  1. Put all the ingredients in a food processor or blender.
  2. Process until smooth, then check the seasoning and add more salt or lime juice if necessary.
  3. Spoon the sauce into a bowl, cover with clear film (plastic wrap) and set aside.

 

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Spicy Thai Peanut Sauce

  • Author: Stephanie Bosch
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Quinoa, Sauces and Dressings, Vegan

Quinoa Hummus

Featuredby Stephanie Bosch2 Comments on Quinoa Hummus
Quinoa Hummus

Perfect for wraps, sandwiches, or as a dip, this quinoa hummus packs some protein!  I added a roasted red pepper to this recipe for my collard wraps!  Feel free to get creative with this one!

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Quinoa Hummus

  • Author: Stephanie Bosch
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Ingredients

Scale
  • 1 cup organic quinoa
  • 1/4 cup toasted and salted pumpkin seeds
  • 1/4 cup tahini
  • 2 tablespoons olive oil (or aquafaba if you want oil-free)
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 garlic clove
  • 1/4 teaspoon salt
  • 1/4 cup water (as needed)

Instructions

  1. Cook Quinoa according to package instructions.
  2. In a food processor, combine quinoa, pumpkin seeds, tahini, lemon juice, cumin, garlic, and salt.
  3. Process on high while slowly adding olive oil and then water.
  4. Continue to process on high until hummus is smooth and creamy. Add additional water, 1 tbsp at a time, if the mixture is too thick.
  5. Serve with crackers, pitas and/or sliced vegetables.
Beans, Holiday, Main Dish, Vegan

Creole Smoky Black-Eyed Peas

Featuredby Stephanie BoschLeave a Comment on Creole Smoky Black-Eyed Peas
Creole Smoky Black-Eyed Peas

Growing up in a southern family, eating black-eyed peas was a part of every Sunday meal at our house. I don’t remember, but I’m sure Grandma opened a can of beans, threw in a ham bone, added some salt, and called it dinner! My recipe has evolved over the years, and this one is my favorite! This vegan version pays homage to my New Orleans side of the family, and its creole influence lends a rich, creamy, and super-smoky deliciousness!

Though called a pea, black-eyed peas are a variety of cowpea and are technically a bean. In the South, this dish is referred to as Hoppin’ John, and while a traditional Hoppin’ John is made with bacon, a ham hock, or fatback, this vegan version uses liquid smoke.

It is customary to make black-eyed peas on New Year’s Day for good luck and prosperity for the New Year in southern culture. Served with greens (collards, mustard, or turnip greens, which vary regionally), the peas represent coins, and the greens represent paper money. Cornbread is often served with black-eyed peas and greens, representing gold.

Serve over rice with a piece of cornbread, and enjoy! Oh, and don’t forget the hot sauce!

 

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Creole Smoky Black-Eyed Peas

  • Author: Stephanie Bosch
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 6 servings 1x
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Description

I like to use dried beans because most canned black-eyed peas are simmered in a ham broth. Or they contain Disodium EDTA, which is a preservative used to promote color retention. It is synthesized from ethylenediamine, formaldehyde, and sodium cyanide. EEK! But you can use canned beans in a pinch, or if you don’t want to wait! When I used canned beans of any kind, I like to use the Eden Organic brand.

Ingredients

Scale
  • 4 cups dry black-eyed peas
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 ribs celery, minced
  • 4 cloves garlic, minced
  • 1  jalapeno pepper, minced
  • 2 (15-ounce) can fire roasted tomatoes 
  • 5 cups vegetable stock 
  • 3 tablespoons tomato paste
  • 1 tbsp voodoo magic spice mix*
  • 1 tsp salt
  • 1/8 tsp liquid smoke
  • 1 bay leaf
  • Freshly ground black pepper (to taste)
  • Tabasco, parsley, and green onions, for garnish

Instructions

    • Rinse dried black-eyed pea beans, pick through and discard any debris or bad beans. Add beans to a stockpot and bring to a boil. Boil for 5 minutes and remove from heat. Cover and let sit for 1-2 hours.
    • Warm a large, heavy skillet (I use cast iron), add 2 tbsp oil. When the oil is shimmering, add onions, bell pepper, celery, garlic, and jalapeños, sauté the mixture for 3-5 minutes. Add voodoo seasoning mix. Sauté until mixture has softened, about 3 minutes. 
    • Add vegetable stock, tomatoes, tomato paste, and bay leaf.
    • Drain the soaked beans, rinse, and add the beans to the pot. 
    • Reduce heat to a simmer and cook, uncovered, for about 20 minutes.
    • At this point, if using, add collard greens, and cook for 5 more minutes, stirring occasionally,
    • Cook until beans are tender and slightly thickened.
    • Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.
    • Remove the bay leaves.
    • Taste and adjust for seasonings with pepper, seasoning, and salt if needed. Serve over cooked rice and garnish with green onion.
    • Add lots of Tabasco and enjoy it! 

Nutrition

  • Serving Size: 6
  • Calories: 210

 

Brunch, Root Vegetables, Vegan

Quiche Provençale with Root Vegetables

Featuredby Stephanie BoschLeave a Comment on Quiche Provençale with Root Vegetables

Sometimes when the inspiration hits, I go a little crazy in the kitchen.  It is the most wonderful feeling not to follow a recipe and just go where your crisper drawer takes you.  This last weekend I had a lot of root veggies begging to be used.  I also went to Whole Foods and found a fantastic variety of products I couldn’t get at my local grocery store.  My favorite was the bunch of dandelion greens!

I had just made a quiche with a so-so potato crust that, unfortunately, stuck to the bottom of the pan.  Root vegetables are high in starch, and when cooked, they slowly release sugar, and the sugar makes them sticky.  After thinking about it for a bit, I tried cooking the potato crust very quickly, not giving them time to stick.  Hence, the broiler! And guess what?  It worked!

For this recipe, I used parsnips (the carrot’s favorite cousin), turnips, which, if you’ve never had them, I highly recommend getting some, and Yukon gold potatoes.  I grated one large and one small turnip and three Yukons for my crust and added 1/2 cup grated vegan Parmesan cheese, 3 tablespoons of melted butter, and 1 teaspoon of Herbs de Provence.  I broiled it in my 2.5 quart French Corningware for 8-10 minutes.  But as with all things broiler, keep an eye on it.  You want the potatoes very lightly browned.

For the filling, I made coconut bacon out of vegan bacon-flavored oil.  Now, most of you won’t be able to find that, so here’s a quick link to Minimalist Baker’s quick and easy coconut bacon.  I would suggest making this ahead of time.  It stores well, and it’s nice to have on hand.

Finally, I peeled my potatoes.  For this delicate and tender dish, I did not want the potato peel in my dish.  And sometimes, when you simmer potatoes with the skins on, they fall off anyway.   I like the Yukon golds for this dish because they are a little more dense and creamy!

Let me know if you made this dish and how you liked it!

XO,

Steph

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Quiche Provençale with Root Vegetables

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Cuisine: Vegan
  • Diet: Gluten Free
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Ingredients

Scale
  • 5 medium Yukon Gold Potatoes, *washed, peeled (3 grated, 2 cubed)
  • 3 medium turnips, washed, peeled (1 grated, 2 cubed)
  • 3 medium parsnips, washed, peeled, and cut into 1/4” coins
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 5 cloves garlic, peeled and minced
  • 2 poblano peppers, washed and diced
  • 1/2 cup vegan parmesean
  • 2 teaspoons Herbs de Provence (divided)
  • 1 1/2 cups vegetable stock (low sodium)
  • 2 containers JustEgg
  • 1 cup coconut bacon
  • 1 bunch of tender greens (dandelion, spinach. watercress), washed.

 

Instructions

  1. Preheat broiler.
  2. In a 2.5″ deep casserole dish, add grated potatoes and grated turnips, parmesan cheese, and melted butter.  Mix well and sprinkle with 1 teaspoon Herbs de Provence.
  3. Carefully place the casserole dish in the broiler and bake for 8-10 minutes.  As with all things broiled, keep a close eye on it.  You want a light golden brown color.  When done, remove from heat and set aside.
  4. Reduce heat to 350°F (176°C).
  5. While the casserole is in the oven, warm a medium skillet over medium heat.  Add olive oil and when shimmering, add onion and poblano peppers and sprinkle with salt and pepper. Cook until onions and peppers have softened, about 8 minutes.  Add garlic and cook until fragrant, about 1 minute.
  6. Add diced potatoes, turnips, and parsnips.  Add the remaining teaspoon of Herbs de Provence.
  7. Add stock.  Cover and simmer on medium-low until root vegetables have softened, about 10-12 minutes. Stir occasionally and add more stock if vegetables begin to stick. When done, remove from heat.
  8. While root vegetables are cooking, add 4 cups of water to a medium saucepan.  Add salt and bring to a boil.  Blanch greens in boiling water for about 3-4 minutes.  Remove greens from the pan, and immediately add to greens to an ice bath.
  9. Remove greens and add to a colander to remove excess water.  Chop greens into bite-size pieces.
  10. Warm a dutch oven over medium heat. Add olive oil and, when shimmering, coconut bacon. Add greens and saute until greens have released all water, about 4 minutes.
  11. In a mixing bowl, add greens and root vegetable mixture and mix well. Season with salt and pepper.
  12. Shake and add 1 1/2 containers of JustEgg and add to the mixing bowl.  Mix well.
  13. Pour vegetable mixture over potato crust and add to oven.
  14. Bake for 35-40 minutes.  Test with a toothpick at 35 minutes. If it comes out clean, it’s done.
  15. Serve with tabasco or other hot sauce!

Notes

*To prevent food borne illnesses, always wash your fruits and vegetables even if you’re peeling them. Germs on the peel or skin can get inside fruits and vegetables when you cut them.

 

Soups, Vegan

Coconut Curry Carrot Soup

Featuredby Stephanie Bosch1 Comment on Coconut Curry Carrot Soup
Coconut Curry Carrot Soup

Autumn is my favorite time of year for many reasons. I love the cool reprieve from summer, the incredible display of vibrant colors just before the leaves “fall,” and last but not least, the food! I’m not going to lie; soups, chili, and other warm foods make my heart and tummy happy!  Not only is this soup good, it’s also good for you!

It is loaded with “warming spices,” (cinnamon, ginger, black pepper, cardamom, turmeric, and cayenne pepper) which have been used for thousands of years. These spices can increase your internal body temperature and improve blood circulation, thus giving you a sense of warmth during the chilly winter months. They have been used for multiple reasons, from cooking and baking to medicine and herbal remedies.

The anti-bacterial, anti-viral and anti-fungal properties of turmeric protect us from various infections, including the common cold, flu, and other respiratory illnesses. And Ginger root comes from the Zingiber officinale plant, which has been used in Chinese and Indian medicine for thousands of years. Ginger is high in gingerol, a potent anti-inflammatory, and antioxidant substance. Carrots are an excellent source of beta-carotene, fiber, vitamin K1, potassium, and antioxidants.

The recipe makes 4-6 servings. You may want to double the recipe. I had to double the quantities for my family because everyone went back for seconds, and there were no leftovers! Also, it keeps in the refrigerator for up to a week!

As always, if you make it, tag me and let me know how you like it!

XO,

Steph

 

 

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Coconut Curry Carrot Soup

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Yield: 4-6 cups 1x
  • Diet: Vegan
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Description

If you love a creamy, hearty, flavor-packed bowl of soup, this carrot soup recipe is for you! The warming spices, coupled with garlic, and fresh ginger have the capability to increase your internal body temperature and improve blood circulation, thus giving you a sense of warmth during the chilly winter months.

Ingredients

Scale
  • 3–4 tablespoons vegan butter, or olive oil
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 1/2 pound carrots, peeled and cut into ½-inch slices (@5–6 large carrots, 8–10 medium)
  • 1 1/2 teaspoons peeled, grated fresh ginger
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cardamom
  • 4 Tablespoons red Thai curry paste
  • 3 1/2 cups low sodium vegetable stock
  • 1 1/2 cups unsweetened full-fat coconut milk
  • Juice from 1 lime
  • Salt and freshly ground black pepper
  • Cilantro or parsley, minced (garnish)
  • Sourdough croutons (garnish)

Instructions

  1. Heat butter in a dutch oven over medium-heat until the foam subsides. If using oil, heat until oil is translucent. Add onions, sprinkle with salt, and stir to coat. Add carrots, ginger, and all spices. Stir and cook until vegetables are softened, about 10 minutes. Add garlic and curry paste, and cook for about 1 minute.
  2. Add the stock; add enough liquid should cover the vegetables. Bring to a boil over high heat. Reduce to medium-low heat and cover, cooking until the carrots are cooked through, about 10 to 15 minutes. Be sure to test the thickest one to ensure it’s cooked through.
  3. If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a blender. Be sure to hold the lid of the blender with a kitchen towel. *A hot liquid at high speed is volatile, and the lid can fly off.
  4. Return the mixture to the dutch oven and add coconut milk and lime juice.
  5. Adjust the seasonings (depending on your stock, you may need more or less salt) and lime juice to taste.
  6. Garnish, serve, and enjoy!

Notes

*I added more salt, pepper, and coriander at the end.

Soups, Vegan

Potato Leek Soup

Featuredby Stephanie Bosch1 Comment on Potato Leek Soup
Potato Leek Soup

To me, this vegan Potato Leek soup is the ultimate comfort food.  I make it several times a year, and it never gets old.  I have modified it over the years for several reasons.

First, I switched out russets for Yukon gold potatoes.  Yukon’s are buttery and creamy, whereas russets are a little more flowery and neutral in flavor.  Second, I use coconut milk instead of soy or oat milk.  The full-fat coconut milk gives it a creamy thickness that I love in soup.  Regular plant-based milk made it too runny.  This soup is meant to stick to your bones!

Finally, I started using a few more of the Provencal herbs instead of just rosemary and thyme.  You can buy Herbes de Provence pre-made, or if you’re a spice lover like me, you can make your own.  This simple blend includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf.  You can use it on just about anything too!  I love it on avocado toast!

Savory is a rarely used provincial herb. It is in the mint family and is what makes the herb blend so wonderful, in my opinion!  Feel free to use what you have on hand, but if you have some mint, I recommend adding just a pinch or two!

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Potato Leek Soup

  • Author: Stephanie Bosch
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 cups 1x
  • Diet: Vegan
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Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 3 medium leeks, washed and sliced into 1/4″ rings (white and light green parts only)
  • 2 1/2 pound Yukon gold potatoes, cubed 1/2 inch (peeled or with skin on)
  • 1 1/2 teaspoons dried thyme and rosemary, or Herbes de Provence
  • 1 bay leaf
  • 4 cups water or low-sodium vegetable broth
  • Salt and pepper to taste
  • 1 cup full-fat coconut milk
  • 1–2 tablespoons fresh lemon juice
  • 1/4 cup chopped chives, to garnish
  • Vegan sour cream (optional garnish)

Instructions

  • Make sure leeks are washed well first. (see note)
  • Heat the oil, butter, and a pinch of salt in a dutch oven over medium heat. Add the leeks, and sauté until softened, about 5-6 minutes.
  • Add garlic and herbs. Sauté for 2-3 minutes.
  • Add the potatoes, vegetable broth, bay leaf, salt, and pepper.  Increase heat until soup beings to simmer.  When it simmers, reduce heat to low and cook for about 15-20 minutes, or until the potatoes are fork tender.
  • Remove from heat and remove bay leaves. Stir in the coconut milk and lemon juice. Taste for seasoning.
  • Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend half the soup. (Only fill the blender 1/3-1/2 full, and using a towel hold the lid of the blender in place).
  • Add blended soup back to the dutch oven and stir well.
  • Serve in soup bowls and top with chopped green chives, sour cream if using, fresh ground pepper.

Notes

*To clean leeks, cut off the root end and slice off the green part.  Cut the leek in half length-wise.  Cut into thin strips about 1/4″ thick.  Too thin, and they can burn.  Add to a bowl of water, and using your hands, sift the leeks through the water.  All the dirt will sink to the bottom of the bowl.  Remove leeks from the water, and they’re ready to use!

Main Dish, Soups, Vegan

Vegan Broccoli Cheddar Soup

Featuredby Stephanie BoschLeave a Comment on Vegan Broccoli Cheddar Soup
Vegan Broccoli Cheddar Soup

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it! 

XO,

Steph 

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Vegan Broccoli Cheddar Soup

  • Author: Stephanie Bosch
  • Prep Time: 5 minutes
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 Cups 1x
  • Category: Soup
  • Diet: Vegan
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Description

Fall is my favorite time of year!  I love all things autumn, including the reprieve of cooler weather!  Cool-weather means warm food, and this soup is a family favorite!  I always keep the queso dip around, so for me, this whole meal is on the table in 25 minutes!  No dairy and no oil. This soup is better for you than Panera and tastes just as good.  You can also add a diced potato to this recipe and make a yummy broccoli potato soup! I hope you enjoy it!

Ingredients

Scale

1 head of organic broccoli, coarsely chopped

1 onion, diced

2 cloves garlic, minced

½ cup shredded carrots

1 stalk celery, finely diced

1 cup cashew queso

4 cups vegetable stock

¼ cup water

Salt and pepper, as desired

Instructions

  • Heat dutch oven over medium heat. Saute onion and celery in ¼ C water until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds.  
  • Add carrots and broccoli, and stir. 
  • Add the vegetable stock into the veggie mixture. Gradually pour queso while stirring constantly. Bring to a simmer; cook until thickened, and vegetables are tender about 20 minutes.

Notes

To add potato, peel and medium dice one russet potato.  Add to carrots and broccoli mixture, and simmer as directed. 

Mushrooms, Tacos, Vegan

Mushroom Tacos de Carnitas

Featuredby Stephanie Bosch3 Comments on Mushroom Tacos de Carnitas
Mushroom Tacos de Carnitas

It’s been a while! Hello everyone! I hope you had a wonderful summer! Mine was spent exactly how I envisioned it! I had lots of time in the water, spending time with loved ones and living my lazy best life! That said, I am ready for autumn! While I love living a Jeff Spicoli summer, “All I need are some tasty waves, a cool buzz, and I’m fine,” around this time every summer, the wheels start coming off the bus. So now that the kids are heading back to school next week and Kevin is gone for the week, I will have the house all to myself for the first time in years. Years.

I am in a creative mood and hope to get the ball rolling on some new recipes. I am still working on some recipes for my cookbook and improving my food photography skills. I have just shy of 100 recipes written and photographed. It’s a pet project that I have been working on and want to finish by next Spring! I am pretty sure this Mushroom Carnitas recipe will be in the book!

The book is divided into sections and will be called “Vegan Around the World!” Recipes like Mushroom Empanadas, Sweet Potato Galette, Vegan Faux Gras, Chickpea Aloo Gobi, and Cajun Gumbo are sure to have a taste for every palate!

I have also dedicated several recipes to friends and family. One of my favorite vegan chefs is Joanne Lee Molinaro. I love her stories and how she weaves her culture into her recipes. I hope to share some of my philosophies regarding veganism, sustainability, and the science of health for not only us humans but also the health of the planet. I would also like to share some of my culinary instructions and advice. As someone who’s been in the culinary world in one form or another since the early 1990s, I can offer some easy substitutions and suggestions and maybe expand your culinary knowledge!

So, without further ado, let’s get to it! This Mushroom Carnitas recipe is nearly perfect. What does that mean exactly? Well, it has precisely 12 ingredients, it’s ready in under 30 minutes, and it is so good you will want to make enough for seconds. Promise!

I used two kinds of mushrooms for this recipe. There is a lot of flexibility in the mouthfeel for whatever type of mushroom you fancy. I used half king oyster mushrooms and portobellos, but you could also use shitakes, lions mane, really just about anything other than the small white button mushrooms. You want a nice “shreddable” mushroom. With a nice dusting of spices like cardamom, cumin, orange zest, and Mexican oregano, the carnitas are oven roasted for about 15 minutes.

I like to keep it simple. Much like the shredded pork variety, I used onions, jalapenos, garlic, and orange juice.  I also like the addition of the vegan Worcestershire sauce, and you could even use a tiny amount (1/8 tsp) of liquid smoke if you like.

The Violife vegan feta is an excellent substitution for Mexican Queso Fresco.  Highly recommend it!  Add some pickled red onions, avocado, and fresh cilantro, and call it a day, mis amigos!

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Mushroom Tacos de Carnitas

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 6 tacos 1x
  • Method: Saute, Bake
  • Diet: Vegan
Print Recipe

Description

Yummy carnitas!  You can make tacos, nachos, or tostadas!

Ingredients

Scale
  • 8 oz. of mushrrooms,  ( I used 4 oz king oyster mushrooms, and two portobellos, stem and gills removed)
  • 5 garlic cloves, minced
  • 1 large onion, chopped, plus finely chopped onion for garnish
  • 1 medium jalapeno, seeded and sliced into 1/4” rings
  • 1 ¼ teaspoon crushed red pepper flakes (reduce, or omit, if you don’t like heat)
  • 1 teaspoon cumin
  • 1 teaspoon cardamom
  • 1 ½ teaspoon crushed dried oregano leaves, preferably Mexican
  • 1/2 teaspoon orange zest
  • 1/2 cup orange juice
  • 2 tablespoons vegan Worchestershire
  • 2 tablespoons extra virgin olive oil, evenly divided
  • Salt and fresh pepper to taste
  • 6 small corn tortillas, warmed, for serving
  • Chopped cilantro for garnish
  • Salsa for garnish
  • Vegan Feta

Instructions

  1. Preheat the oven to 400°F. (220°C) Prepare a parchment-lined baking sheet.
  2. Clean and shred the mushrooms. Slice off the mushroom caps (if using oyster or portobello mushrooms) and gently pull them apart with your fingers. I like them approximately about 1/2 wide and 2 inches long. The important thing here is to ensure they’re all the same size. Add the mushrooms to a large mixing bowl and toss with the spices. Drizzle one tablespoon of olive oil and toss well.
  3.  Transfer the mushrooms to the prepared baking sheet and spread them out in an even layer.
  4. Bake mushrooms for approximately 15 minutes. Check the around the 12-minute mark. They are not heavily coated with oil and can burn if you’re not careful.
  5. While mushrooms are in the oven, cook onions and jalapeno. Warm a medium-size skillet over medium heat. When the pan is heated, add the remaining olive oil. When oil begins to shimmer, add onion and jalapeno. Saute for 7-8 minutes, or until vegetables start to soften. Add garlic and saute until fragrant, about 30 seconds. Add salt and pepper to taste. Remove from heat.
  6. When mushrooms are done, add to the skillet with the onions and jalapeno. Mix well. Return pan to medium heat, and once warm, add orange juice, orange zest, and Worcestershire sauce. Saute until the liquid has almost evaporated, about 3-4 minutes.
  7. While the mushrooms are cooking, warm a well-oiled comal or cast iron skillet over medium-high heat. You can also lightly spray the tortillas with spray oil. Add tortillas and cook until lightly browned, about 2-3 minutes per side.
  8. While the mushrooms are done, remove them from heat.
  9. Fill each taco with carnitas, and garnish with your favorite salsa, onion, avocado, and vegan feta!
  10. Enjoy!

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