A hearty soup with white beans is always comforting and welcome when the fall weather finally hits. This soup was based on the My Healthy Eating Habits blog recipe for Wicked Vegan White Beans. I used some dried navy beans that I soaked overnight and then boiled in water for a couple of hours. I also replaced the spinach (as I didn’t have any on hand) with fresh green beans from our CSA. This meal is one that is good for you and sticks to your bones. It goes well with a nice crusty bread and salad.
After hearing about an amazing hummus vegan pizza from a now defunct Canadian restaurant, I decided to try my hand at this hummus-style pizza. Instead of using vegan cheese or even red sauce, I slathered the base of a cornmeal store-bought crust, with homemade pesto. Then I generously spread store-bought hummus as my “cheese” over the pesto. I topped it with slices of roma tomatoes and fresh basil leaves. I baked the pizzas according to the directions on the pizza crust package (probably at 400 degrees for 20 minutes, if memory serves me correctly).
It was a filling meal (even just one or two slices) and the tomato and basil toppings were a nice counterbalance to the chickpeas and pesto base. Since I’ve had this, I have even requested hummus on a thick crust at a local bar with even more tantalizing results (which I’ll blog about in the future). The crust helps make all the difference. This pie was great, in part, because of the thicker, tasty cornmeal crust. I will definitely make this again in different variations and would recommend it to any hummus lovers or those wanting to branch out of the normal “cheesy” pizzas. May the hummus-pizza revolution begin!
Instead of the traditional hot cereal breakfasts, such as oatmeal, I felt compelled and inspired to try something different after stumbling upon this Warm and Nutty Quinoa Recipe from 101 Cookbooks. I omitted the non-dairy milk in my most recent time making it and used walnuts instead of pecans. I also used blueberries and strawberries as my fruit toppings.
My husband loves the simplicity of this meal. The crunch of the walnuts along with the sweet notes of agave and kick of the cinnamon make this a worthwhile breakfast endeavor. Red quinoa also has a rich, hearty, slighty nutty flavor and is packed with protein. Quinoa is also gluten-free to boot for those with sensitivities.
I’ve owned the beloved cookbook Tofu Cookery by Louise Hagler since my beginning days of vegetarianism. While I’ve had the cookbook for years, I only recently made the tofu balls that so many PPKers, particularly Isa Chandra Moskowitz herself, raves about. I didn’t have regular peanut butter, so I used the chunky version I had on hand. It made for a slightly crunchier tofu ball, but definitely worth the switch. I don’t think I cooked the balls enough (or I could have made them a tad smaller). They reheated well the next day and actually were slightly better then (perhaps because they were cooked more thoroughly).
I used some store bought whole wheat spaghetti and marinara sauce and topped them with the tofu balls, for a classic “spaghetti and meatballs” feel.
In the words of Dead Prez in the classic vegetarian anthem, Be Healthy, “Lentil soup is mental fruit.” I couldn’t agree more! The quintessential fall/winter soup is lentil soup. Lentils are packed with protein and dietary fiber and do not have to be soaked prior to cooking (unlike other dry legumes).
I based my latest lentil soup on this Allrecipes.com Lentil Soup recipe. I didn’t have celery, so I replaced it with fresh green beans from my CSA. Instead of using canned, crushed tomatoes, I cut up several tomatoes from my CSA and threw them into the pot. It was a simple, yet flavorful and filling soup. The touch of vinegar at the end added another welcome dimension to the complexity of flavors.
This soup goes well with a mixed green salad and dinner rolls or crusty bread.