Tag Archives: vegan

Vegan Roasted Potato and Leek Soup

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (5 of 8)

Everyone should have some recipes in their go-to repertoire. Things you KNOW you can make that everyone will enjoy eating. Around here, the go-to staples probably revolve around Mexican food. Enchiladas? Hell yes. Tacos with homemade corn tortillas? Indeed.

My husband is a big fan of soups. I’ve learned to keep a few go-to soup recipes at hand (even though I am not a particular soup enthusiast). One flavor that goes over particularly well in our house, even with the kids is potato leek soup.

I think a good soup encompasses layers of flavor. Enriching the flavor of each ingredient can help to deepen the complexity of the final soup. For that reason, this potato leek soup includes oven-roasted potatoes, roasted shallots and roasted garlic. The potato still adds creaminess while the roasted shallots and garlic add a faint sweetness. The combination of flavors is delicious!

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (7 of 8)

Vegan Roasted Potato and Leek Soup

Ingredients:
6 tablespoons olive oil
2 leeks, white and light green parts only, roughly chopped
4 medium shallots, peeled and sliced thinly
6 cloves garlic, peeled
4 large russet potatoes, peeled and roughly chopped into 1/2-inch cubes
6 cups vegetable broth
1 bay leaf
1 sprig fresh thyme, plus more for garnish if desired
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (6 of 8)

Directions:
Preheat the oven to 400 degrees F.

Place the diced potatoes, shallots, and garlic in a bowl with 3 tablespoons of the olive oil, and a generous amount of salt and pepper. Toss until everything is well coated. Spread the mixture on a large rimmed sheet pan in a single layer. Roast in the oven for 25-30 minutes, until the potatoes are lightly browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove from the oven and set aside until needed.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (2 of 8)

Heat the remaining 3 tablespoons of oil over medium heat in a large soup pot. Add the leeks and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potato/shallot/garlic mixture, broth, bay leaf, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (3 of 8)

Remove the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender or work in batches in a high-speed blender, until smooth. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add water or more broth to thin it out to your liking. Gently bring back up to temperature and serve hot.

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (4 of 8)

Forbidden Rice Blog | Vegan Roasted Potato and Leek Soup (8 of 8)

Cowboy Caviar

Forbidden Rice Blog | Cowboy Caviar

Cowboy caviar. A dish that has nothing to do with caviar… or cowboys (except perhaps its Texas-origin). Sometimes called “Texas caviar,” this dish is simply made of fancied up black eyed peas. There are a vast number of such recipes that differ, person to person, or family to family (as is true with many good dishes!).

I had never heard of cowboy caviar, or Texas caviar, or black eyed pea salsa, until I met my husband. We were enjoying chips and salsa one day and he said, “You know, they used to have this black eyed pea salsa here in town that I loved! I haven’t been able to find it for years.” So I did a little inter-web-hunt, trying to see if I could figure out a homemade version.

I’ve found, and tried, numerous versions but the following is probably my favorite. You can eat this as a salsa, served with chips. You can eat it on its own as a side dish. You can even throw it in a salad or burrito!

Forbidden Rice Blog | Cowboy Caviar

Cowboy Caviar

Yields about 4 cups

Ingredients:
one 15 ounce can black eyed peas, drained and rinsed
one 15 ounce can black beans, drained and rinsed
3/4 cup fresh corn kernels (about 1 large ear of corn)
1 small red bell pepper, seeds and ribs removed, diced small
2 medium roma tomatoes, diced
1/2 cup diced red onion
1 jalapeno, seeds and ribs removed, diced

2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red chili flakes
salt and pepper, to taste
1/4 cup chopped cilantro

Forbidden Rice Blog | Cowboy Caviar

Directions:

In a large bowl, combine the peas, beans, corn, bell pepper, tomato, onion, and jalapeño. Gently mix together.

In another bowl, whisk together the olive oil, vinegar, lime juice, garlic, oregano, basil, and red chili flakes. Pour this sauce over the black eyed pea mixture, then fold together until well combined. Add salt and pepper to your liking, as well as the chopped cilantro.

Cover and refrigerate for at least 30 minutes. Serve as a side dish, or even as a salsa with your preferred chips.

Forbidden Rice Blog | Cowboy Caviar

Forbidden Rice Blog | Cowboy Caviar

Forbidden Rice Blog | Cowboy Caviar

Meatless Monday: Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

For the most part, if you were to browse through all the recipes on this blog, you’d probably assume I am a longtime vegetarian.  Save for a few seafood recipes and the occasional meat-centric photograph while eating outside of our home, the recipes here are vegetarian. I’ll occasionally cook fish or shrimp, but for the most part my cooking IS vegetarian and has been for a good seven or so years.

I enjoy working with new plant-based ingredients. There have been times I’ve attempted to challenge myself to keep certain recipes vegan, using no dairy whatsoever, which is often the hardest ingredients for me to omit. I like cheese. Like REALLY enjoy cheese.

When I saw Field Roast’s Chao Slices, I was curious about this vegan coconut “cheese,” seasoned with a traditional Vietnamese fermented soybean curd. The most difficult thing about vegan cheeses has often seemed to be the weird aftertaste, which certainly doesn’t seem like “real” cheese (and why should I expect it to?!) as well as the lack of melting. However, this Chao Cheese is both delicious and melty!

My instant thought was VEGAN CHEESE STEAK! Because… why not? These sandwiches are FILLING. As in you cold probably divide the filling into six sandwiches rather than four, but I live in a house filled with hungry boys who thoroughly enjoy eating. Either way, you won’t be disappointed by the quality or flavor in these cheese steaks or feel like you missed out by opting for a vegan version of a Philly classic.

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo

Serves 4 (hefty servings)

Ingredients:
2 tablespoons oil
1 clove garlic, minced
1/2 pound crimini mushrooms, chopped
1 tablespoon dried parsley
smoked sea salt and pepper to your liking

2 white onions, halved then sliced thinly
1 large (or 2 small) green bell pepper, sliced in thin strips
3 tablespoons oil
1 teaspoon smoked sea salt
1/2 teaspoon ground black pepper

3/4 cup Vegenaise
2 chipotle peppers in adobo sauce, minced
1 clove garlic, minced
juice from 1/2 a lemon
pinch of smoked sea salt and pepper

3 packages Field Roast Smoked Tomato Deli Slices
2 tablespoons olive oil
8 slices Field Roast Chao Creamy Original Vegan Cheese
2-3 Roma tomatoes, sliced about 1/4-inch thick
1 pound sourdough baguette, cut into four equal portions

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

Directions:

Prepare the mushrooms: Heat two tablespoons of olive oil over medium heat. Add the garlic and sauté for about 20 seconds. Add the mushrooms and sauté until tender but not mushy (4-5 minutes). Toss with the parsley, salt and pepper. Set aside, off the heat, until needed.

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

Prepare the onions and peppers: Heat the three tablespoons of oil over medium-high heat (you can use the same pan you cooked the mushrooms in). Add the onions and cook until nearly translucent (4-5 minutes). Add the strips of bell pepper, teaspoon of salt, and half teaspoon of pepper. Sauté until the peppers are tender (4-5 minutes). Set aside until needed.

Prepare the sauce: Whisk together the Vegenaise, chipotle peppers, minced garlic, lemon juice, salt and pepper until well combined. Set aside until needed. (Leftovers can be refrigerated for up to 1 week.)

Prepare the veggie meat: Roughly chop the deli slices into un-uniform bite size pieces. Heat two tablespoons of olive oil over medium-high heat. Add the chopped deli slices to the pan and sauté until lightly brown. Add the mushrooms, onion and peppers, along with four torn up Chao slices. Toss to evenly distribute the ingredients until the Chao begins to melt. Place the remaining four slices of Chao over the mixture, in a single layer, then reduce heat to medium-low and cover, allowing the Chao to melt.

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

Meanwhile turn your oven on to broil. Slice each of the baguette portions lengthwise. Place the bread under the broiler, cut-side up, until lightly toasted.

To make the sandwiches, spread some of the chipotle mayo on each of the baguette halves. Top with the deli slice mixture (1/4 of the filling per sandwich). Top with slices of tomato, close the sandwich and serve immediately.

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo

Vegan Philly “Cheese Steak” with Mushrooms and Chipotle Garlic Mayo, Field Roast, Cooks in the Field 2015, Vegan Philly Cheesesteak

  • Disclaimer: All opinions on these ingredients are my own. I was not paid or sponsored by Field Roast or any other company to use these products.

Meatless Monday: Vegan Roasted Tomato Soup

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When I was a young, poor college student, soup often sounded like it’d be a money-saving dinner/meal option. This time of year, when the weather is cold and dreary, the trees have dropped the majority of their leaves, and certainly the bold colors of summer foods have faded, soup can have the potential of sounding appetizing. But even my poor college student self knew the truth: it takes real effort (or hunger) for me to be excited about soup. And even when I’m hungry, it’s probably at the bottom of my list of things I want to eat. I know it seems like the “right” thing to eat at this point in the year, but generally I cannot get into it.

One exception is possibly tomato soup. Probably because when I think of tomato soup, I instantly think of grilled cheese sandwiches. And I most certainly do enjoy a good grilled cheese! There’s something very kid-like about tomato soup and grilled cheese sandwiches… I still remember the massive pile of grilled cheese sandwiches my mom would make and neatly cut into rectangles, along with the heated canned Campbell’s Tomato Soup that accompanied them.

When I heard that we were going to get our first freeze for the late fall a couple weeks ago, I rushed to pick all the tomatoes I could from our garden. About 3/4 of them were still mostly green, but there were some nicely ripened red ones that I had neglected to pick sooner. I decided to roast those poor red tomatoes, since they are absolutely worth cooking down and enjoying, even if they’ve passed the preferred time to eat them raw.

This soup is tangy, earthy, surprisingly filling. You can add more broth if you prefer a soup that is less chunky. I like to stir in little spoonfuls of basil pesto, but that is entirely up to you! This soup is great on its own as well.

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Vegan Roasted Tomato Soup

Yields about 10 cups of soup.

Ingredients:
6 very large, ripe tomatoes
3 tablespoons good quality olive oil
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon dried thyme
1/2 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, peeled and diced
1 large anaheim pepper, stem removed, then sliced
2 medium yellow bell peppers, stems, seeds and ribs removed, then sliced
5 cloves garlic, peeled
3-4 cups No-Chicken broth (or vegetable broth)
1 teaspoon cane sugar
salt and pepper, to taste

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Directions:

Preheat your oven to 375 degrees F.

Slice the tomatoes into 1/2-inch thick rounds. Arrange on two large rimmed baking sheets. Drizzle with the olive oil, teaspoon of salt, pepper, thyme, and the ground coriander. Bake for 30-35 minutes, until fragrant, slightly crisp around the edges.

Remove from the oven and set them aside to cool. While the tomatoes are cooling, heat the remaining tablespoon of oil in a saucepan, over medium-high heat. Add the diced onion, anaheim and bell peppers, and garlic. Sauté just until everything begins to soften.

In a blender, combine the roasted tomatoes and the sautéed onion mixture. Blend until smooth and completely combined. Pour the pureed mixture into a large pot (I like my enamel cast iron dutch oven). Stir in the broth and sugar, then bring the heat up to medium. Warm the soup up until hot enough to serve. Add salt and pepper to your liking.

Leftovers freeze well, or can be canned and water-bath sealed for later use.

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Ethiopian Food, Part 4: Atkilt Wat

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I’ve shared a number of Ethiopian recipes with you, and this is the last one to round out all of those dishes.

I am not a huge fan of cabbage. As a kid, I distinctly remember my mom cooking it periodically… The only two versions I liked included corned beef and cabbage around St. Patrick’s Day (as a gesture towards my Irish heritage, which came from my dad’s side of the family) and stuffed cabbage in a slightly spicy tomato sauce. However, this cabbage dish is one I also added to my “enjoyed cabbage dish” list when I had Ethiopian food for the first time.

The cabbage is accompanied by some potatoes and carrots, making the dish a bit more filling. It’s comfort food that just so happens to be filled with vegetables and good-for-you spices such as cancer-fighting ginger and turmeric.

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Atkilt Wat (Cabbage, Carrots, and Potatoes)

Recipe adapted from Food & Wine

Yields about 4 servings.

Ingredients:
2 1/2 pounds green cabbage, cored then cut into 3/4″ pieces
1/2 pound carrots, peeled, quartered, then cut into 1 1/2″ pieces
2 large russet potatoes, peeled and cubed into 1″ squares
1/4 cup olive oil
1/4 cup water
1 medium red onion, finely chopped
5 garlic cloves, minced
1″ piece ginger, peeled and minced
1 tablespoon ground turmeric
salt and pepper, to taste

Directions:

In a large casserole pan, heat the olive oil. Add the minced onion and cook over medium-high heat until soft and just beginning to brown.

Add the garlic, ginger, turmeric, salt and pepper, cooking until everything is fragrant (5 or so minutes).

Add the carrots, potatoes and water, cooking over medium heat. Occasionally stir until the carrots and potatoes just begin to soften (5-7 minutes).

Stir the cabbage in, in large handfuls. Let each batch wilt slightly before adding more. Drizzle in a bit of water if the pan starts to dry out.

Once all the cabbage has been added, cover and cook over medium-low heat, stirring occasionally, until the cabbage is soft and tender (30-40 minutes). Serve with injera.

 

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