Vegan broccoli cheese soup with kale by Recipe: Ingredients: 3 medium pota…

Vegan broccoli cheese soup with kale

by earthofmariaa

Recipe:

Ingredients:
3 medium potatoes, peeled and chopped
1 large carrot, peeled and chopped
1 large onion, chopped
1 1/2 cups cabbage, chopped
1 1/2 cups button mushrooms, chopped
3 cups broccoli florets
1 cup water
1 1/2 cups plant based milk
2 tbsp tamari
1 cup cashews, soaked
3 tbsp nutritional yeast
1/2 tsp turmeric
1 tsp salt
Juice of 1 lemon
1 1/2 cups kale, de-stemmed and chopped
Start by boiling the carrot and potatoes in a saucepan for 12-15 minutes. Meanwhile, add the onion and cabbage to a different saucepan and sauté for 2-3 minutes, until they start to soften. Add the mushrooms and sauté for a further 2 minutes. Now add the broccoli, water, 1 cup of the plant based milk and tamari. Stir together and leave to simmer for 5-7 minutes, until the broccoli is bright green and soft. Once the potatoes and carrots are cooked, drain them, setting aside 1/2 cup of the cooking water. Transfer the vegetables to a blender or food processor together with the cashews, nutritional yeast, turmeric, salt, the rest of the plant based milk, lemon juice, and the cooking water. Blend until very smooth and then stir the ‘cheese’ sauce into the saucepan with the broccoli. Simmer for a further 5 or so minutes to allow the soup to thicken, adding the kale around half way through to allow it to wilt.
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Most Crispy Potatoes by Peel and cut 4 medium yukon gold potatoes into abou…

Most Crispy Potatoes

by cookingforpeanuts

Peel and cut 4 medium yukon gold potatoes into about 1 1/2-inch pieces.

OPTIONAL:Soak in enough water to cover, plus 2 teaspoons salt, for 20 to 30 minutes.

Drain the potatoes.

Preheat the oven to 425F.

Boil about 5 cups water (or enough to cover the potatoes by 2-inches). Add 1 tablespoon salt, and the potato pieces.

Cook for about 7 minutes, or until the potatoes are just fork tender but still meet some resistance in the middle.

Drain the potatoes and transfer them back to the empty hot saucepan for about 30 seconds so they dry out. Give them a really good shake in the saucepan to rough them up and break up the outer layers. The outsides should look a bit messy.

Transfer the potatoes back to the colander.

Use a large rimmed baking sheet that can fit the potatoes in a single layer without them touching.

Add enough olive oil to the baking sheet to cover the base. There should be a very thin layer of oil. Place the baking sheet with the oil into the oven at 425F for about 3 minutes, or until the oil shimmers but is below the smoke point.

Remove the baking sheet and place the potatoes onto the hot oil. Sprinkle with salt. Use a spatula to toss the potatoes in the oil until they are coated. (You can also add fresh herbs.)

Roast the potatoes for 20 minutes without disturbing.

Toss the potatoes and roast for about another 10 minutes, or until crispy.

Add salt to taste.

Kimchi Ramen Noodles! By Recipe: Ingredients: 1 small shallot, diced ⁣ 1 …

Kimchi Ramen Noodles! 

By livinlaveganlife

Recipe:

Ingredients:

1 small shallot, diced ⁣
1 inch of ginger, diced ⁣
1/2 tbs of sesame oil ⁣
1 1/2 tbs of red curry paste ⁣
1 tbs of liquid aminos ⁣
1 cup of kimchi ⁣
1 cup of mung bean sprouts ⁣
1 1/2 cups of veggie broth ⁣
6 oz of extra firm tofu ⁣
2 cups of broccoli ⁣
1 cup of coconut milk or non-dairy milk ⁣
Juice of 1 lime ⁣
Salt/pepper to taste ⁣
Noodles of choice ⁣
⁣
Instructions:
1. In a pan on low-medium heat, add your shallots and ginger with sesame oil. Cook for 5-7 mins or until caramelized. ⁣
2. Add kimchi, sprouts, red curry paste, and liquid aminos. Cook for another 5-10 mins. ⁣
3. Add non-dairy milk and veggie broth – cook until boil. ⁣
4. Add in tofu, broccoli, cook until broccoli is tender. ⁣
5. Add lime juice and salt and pepper to taste. Lower temperature and let simmer for 5 mins. ⁣
6. Add your cooked noodles to broth.⁣
7. Enjoy 
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Squash and Chickpea Curry with Coconut Lime Rice By Recipe: Ingredients: 1 …

Squash and Chickpea Curry with Coconut Lime Rice

By plantbased.traveler

Recipe:

Ingredients:
1 small Kabocha Squash (~2 lbs peeled and chopped)
2 cups chickpeas, cooked and rinsed
1 small sweet onion
1 thumb piece sized ginger, finely minced
3-4 garlic cloves, minced
1 tbsp coconut oil
1 can coconut milk
1 heaping tbsp tomato paste
3 cups of water (or vegetable broth)
2 tbsp garam masala (scale back for less intense flavor/heat)
1/2 tbsp turmeric
Salt to taste
Fresh lime juice and cilantro

Method:
Peel squash and cut it into large bite size chunks. Finely dice onion, and mince garlic and ginger.
Heat up coconut oil, and sauté onion, garlic, and ginger for a few minutes until fragrant. Add garam masala and turmeric powder and stir for a minute, then repeat the same step with the tomato paste.
Add chopped squash and water, and bring to a boil. Cover with a lid, and cook until squash is fork tender. Stir occasionally, and if needed add some more water. Most of the liquid should be gone and squash should be fork tender after about 15-20 minutes. Stir in coconut milk and chickpeas, and simmer for a few more minutes. Season to taste with salt, and top with lime juice and cilantro to preference.
Serve with rice and vegan naan, and enjoy! 

(Makes 4 servings when served with rice and naan)

Rice:
1 cup basmati rice
1 cup coconut water
Juice of 1 small lime
1/4 cup chopped cilantro
Salt to preference

1:1 rice to liquid ratio is for the instant pot rice function. Adjust measurements for a stove top version. Cook rinsed rice with coconut water and salt, then add lime juice and cilantro at the end.