Vegan Cream of Mushroom Soup by 1/2 cup raw cashews 1/4 cup olive oil 1 swe…

Vegan Cream of Mushroom Soup

by twospoons.ca

1/2 cup raw cashews
1/4 cup olive oil
1 sweet onion finely chopped
3 cloves garlic finely chopped
1 1/2 lb cremini mushrooms sliced
1/4 cup all-purpose flour
2 cups vegetable broth
6 sprigs thyme tied with twine
2 bay leaves
1 tsp sea salt
1/4 tsp pepper
1 tbsp miso white or red

1. In a small bowl and the cashews and pour in boiling water to soak. Set aside.
2. In a large pot, add the olive oil, onion and garlic and bring to medium-high heat. Cook, stirring often until the onions have softened, about 7 minutes).
3. Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together. Cook for 2 minutes, then pour in 1/2 cup of the vegetable broth and bring to a low simmer. Toss in the thyme, bay leaves, salt and pepper. Simmer the soup for 5 minutes, then pour in the remaining broth. Cover and let the soup simmer for 10 to 15 minutes.
4. Meanwhile, make the cashew cream: strain the cashews and add to a high-speed blender with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.
5. Turn the heat to low and pour the cashew cream into the soup. Stir everything to combine. Scoop out the thyme and bay leaf and serve.

Lemon Cannellini Orzo Soup by 1 tsp olive oil 1 small onion, diced 2 celery…

Lemon Cannellini Orzo Soup

by plantbasedrd

1 tsp olive oil
1 small onion, diced
2 celery stalks, diced
2 small carrots, diced
6 cloves garlic, crushed and minced
2 tbsp canned coconut milk or vegan butter
1 can cannellini beans, rinsed and drained
1 tsp dry thyme
1/2 tsp Italian seasoning
1/2 tsp red pepper flakes
1 sprig Rosemary
2 bay leaves
5 cups vegetable broth
3/4 cup dry orzo
Juice and zest of 1 large lemon
1/4 cup chopped parsley
Salt and pepper to taste

In a large pot over medium heat, add olive oil, carrot, onion, celery and a pinch of salt. Stir and allow to cook until softened. Add in garlic and sauté until fragrant then stir in white beans, coconut milk, thyme, pepper flakes, and Italian seasoning. Combine and then pour in vegetable broth and add in a pinch of salt, bay leaves and sprig of Rosemary. Bring pot to a low boil and add orzo. Stir well and allow to cook for 10-12 minutes to cook orzo. Remove from heat and squeeze in lemon juice and add lemon zest. Remove bay leaves and Rosemary sprig. Stir in parsley and allow to naturally soften in the soup. Adjust salt and pepper to taste and enjoy. 

Notes: Quality of herbs makes a big difference in flavor. I also like this garlicky, so use a lot of garlic to achieve this or add some additional garlic powder to it as it cooks. I used a large lemon. If you have a small lemon, use about 2 to brighten this up.

Crispy Tofu & String Beans Ny Recipe: What you need: 15 oz block of presse…

Crispy Tofu & String Beans

Ny thevegansara

Recipe:

What you need:
15 oz block of pressed extra firm tofu Tofu Coating: 2 tsp neutral oil, 1 tbl soy sauce, 1 tbl dark soy sauce, 1 tbl cornstarch, 1/2 tsp crushed red pepper, 1/2 tsp five spice powder For the Stir Fry Sauce: 2 large garlic cloves minced, 2 tbl agave or maple syrup, 2 tbl Chinese cooking wine or dry sherry, 1 tbl soy sauce, 1 tbl dark soy sauce, 2 tbls seasoned rice vinegar, 1 tbl toasted sesame oil, 2 tsp sriracha For The Stir Fry: 3/4 lbs string beans, 1 in fresh ginger cut into matchsticks, 5 green onions white/ light green parts cut into 1 in pieces, save dark green for topping, 1/2 cup toasted cashews (optional)

Instructions:
 Freeze block of tofu in freezer safe container overnight. I used pre pressed tofu to save time. Defrost to room temperature. Cut into 6 slabs through width of block- then pull apart into irregular 1/2 in pieces
 In a medium mixing bowl marinate pieces with oil, soy sauce, & salt. Put aside
Whisk together stir fry sauce in a small bowl.
 In a large saute pan over med/med high heat, drizzle neutral oil to coat pan when hot add ginger & green onions. Stir frequently until soft about 2-3 min
 Next add green beans & pinch of salt, stir frequently till crisp & tender another 3-4 min. Place in a med bowl. Wipe out pan with towel
 Add cornstarch & the rest of tofu seasoning to the marinating tofu. Shake bowl vigorously till all is coated
 Use pan again, set temp to med/med high heat, drizzle oil, when hot add tofu. Cook till crisp about 5-7 min shaking pan to cook all sides
 Add reserved veggies & stir fry sauce, stir to coat & heat till thickens 2-3 min
 Serve with rice & top with toasted cashews & green onions. Enjoy!!

Smoky Adobo Chickpea Salad by Here’s a protein-packed bowl of chickpeas, a…

Smoky Adobo Chickpea Salad

by plantbasedrd

 Here’s a protein-packed bowl of chickpeas, avocados, greens, and more! 
​
​Check out this easy recipe you can try out for your next meal! 
​
​BBQ Chickpeas
1 can chickpeas, rinsed and drained
1 tbsp tahini
2 tbsp favorite BBQ sauce
Pinch of salt
.
Place all ingredients in a bowl and toss together to coat chickpeas evenly. Bake on lined baking sheet and place in the oven for 25 minutes. If you are using an airfrier, place chickpeas in airfrier and bake at 370F for 15 minutes or until crunchy. Remove chickpeas from oven and allow to completely cool.
.
Adobo Tahini Dressing
3 tbsp tahini
Juice of one lemon
1 tsp miso paste
1/2 tsp smoked paprika
2 tsp maple syrup
1 tsp mustard
1/2 tsp garlic powder
1/4 tsp adobo seasoning
4 tbsp water
Salt and pepper to taste
​
​Smoky Adobo Chickpea Salad
1 romaine heart, chopped or 1 bagged salad
BBQ Chickpeas
1 cup frozen fire roasted corn
1 avocado, chopped
1 cup roasted frozen broccoli
1/4 cup adobo tahini dressing
.
In a small bowl add in all dressing ingredients and whisk until smooth. Add more water 1 tbsp at a time if you want to make the consistency a little thinner to your liking. In a large bowl add greens and top with 1/2 the dressing. Toss to coat all romaine leaves. Toss in remaining ingredients plus remaining dressing and toss to coat again. Serve as desired.