Simple Vegan Minestrone Soup

Simple Vegan Minestrone Soup

Simple Vegan Minestrone Soup

A while ago I mentioned wanting to include more savory recipes here on the blog, so here we go! These may be few and far between, or they may be more of a weekly thing, we’ll see how it goes. For now, I wanted to fill a void that I found when I was searching around for a vegan minestrone soup recipe last week, especially one that didn’t have beans as the main ingredient. Also, I play this game where I see how long I can go without going to the grocery store and use up what I have in the kitchen, so this minestrone soup was also a result of that too. Plus, I really like when I can modify things I don’t love (like chunks of tomatoes and beans in soups) into a recipe that works with what I have. If I had almost bare cabinets and had the ingredients, I almost guarantee you have all the ingredients for this in your kitchen too!

Simple Vegan Minestrone Soup

Word to the wise, it’s something to do with science, but things that are simmering with tomato in them start to get really bubbly and start splashing all over the place real fast, so keep an eye on this! I left mine for a bit too long and now I’m off to scrub the top of my stove with lots of paper towels and all the elbow grease in the world.

Simple Vegan Minestrone Soup
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Simple Vegan Minestrone Soup

An easy and quick vegan minestrone soup with no beans and lots of hearty vegetables! (Vegan)
Course Dinner
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Abby Thompson

Ingredients

  • 1 tablespoon olive oil
  • 2 large carrots chopped
  • 1 medium gold potato chopped
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 14 oz . can crushed tomatoes
  • 1/4 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Freshly cracked black pepper
  • 1 cup orecchiette pasta

Instructions

  1. In a large saucepan over medium high heat, heat the olive oil and saute the carrots, potato, and onion until tender, 3-5 minutes. Add the minced garlic and saute for another 1-2 minutes, until fragrant. Add the vegetable broth, crushed tomatoes, herbs, salt and pepper and pasta. Bring the soup to a simmer and allow to simmer on medium for 10 minutes, or until pasta is cooked through. Season with extra salt and freshly cracked black pepper.

 

 

Thai Chopped Salad with Peanut-Lime Dressing

Thai Chopped Salad with Peanut-Lime Dressing

I’m over on the Veganizzm blog today! We did a swap and Izzy is here sharing a recipe, while I’m over on her blog today talking about a boozy ice cream recipe and my love for Wisconsin cocktails, go check it out!

Thai Chopped Salad with Peanut-Lime Dressing

Hey errbody! My name is Izzy and I write Veganizzm, a vegan food blog that’s intended to fill your belly and make you laugh. Abby and I are blogger friends who bonded over being (loud, proud, dessert-hoarding) vegans in America’s Dairyland. I don’t live in Wisconsin anymore, but I miss it terribly and imbibe enough Old Fashioneds on a regular basis on convince myself otherwise. Aside from our Sconnie love connection, I like being blogger friends with Abby because she is always sneaking booze and extra chocolate into things (something I’m pretty sure we can all safely get behind).

Thai Chopped Salad with Peanut-Lime Dressing

I am not much of a salad person; I usually get my vitamins and phytonutrients by double fisting leafy greens and funfetti cake. That said, as soon as June hits my oven is more or less kaput until October. I am always looking for new ways to serve up vegetables, especially when the farmer’s market and my garden start exploding with produce right about now!

Thai Chopped Salad with Peanut-Lime Dressing
This salad is quick to throw together and is great by itself or served on top of rice or quinoa. The carrots are long and spaghetti-like, and if you eat it with chopsticks it’s a guaranteed 145% more fun.

Thai Chopped Salad with Peanut-Lime Dressing
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Thai Chopped Salad with Peanut-Lime Dressing

This salad is quick to throw together and is great by itself or served on top of rice or quinoa. The carrots are long and spaghetti-like, and if you eat it with chopsticks it’s a guaranteed 145% more fun.
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Izzy Darby

Ingredients

  • 4 cups chopped packed curly kale
  • 1 large carrot peeled into thin strips
  • 1 yellow or red bell pepper seeds removed and sliced thinly
  • 2 scallions chopped thinly
  • ½ cup chopped basil
  • ½ cup chopped cilantro
  • cup roasted cashews or peanuts chopped finely
  • Dressing
  • Juice of 1 large lime
  • 2 tablespoons peanut butter
  • 2-3 tablespoons tamari or soy sauce
  • 3 tablespoons agave maple syrup or brown sugar
  • 1 tablespoon ground fresh chili paste
  • 2 tablespoons sesame oil
  • ½ ” cube of fresh ginger
  • splash of apple cider vinegar

Instructions

  1. In a food processor, blend all of the dressing ingredients. Season to taste, then set aside.
  2. In a bowl, combine the kale, carrots, peppers, fresh herbs, scallions, and nuts. Toss with the salad dressing and garnish with extra chopped nuts.

Don’t forget to see my guest post over on Izzy’s blog today! 

Portobello Mushroom Bacon Sliders with Siracha Mayo

Portobello Mushroom Bacon Sliders with Siracha Mayo

Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com

Remember back when I made this mushroom free green bean casserole and I talked about how much I really don’t like mushrooms? Well, my mind has been changed..but just slightly! Ever since a gross mushroom pizza incident in first grade, I’ve always had a big aversion to mushrooms in any form. Mushrooms in salad, mushrooms in pot pie, I will leave them rather than take them, thank you very much. So, when I went to dinner with my fiance and parents for my dad’s birthday and saw portobello mushroom sliders on the menu, I was automatically all ‘Um NOPE’, you guys can have those. We were at one of those shared plates restaurants, where everyone orders different dishes and hopefully shares them with everyone else. Now, keep in mind that everything else I had ever eaten at this restaurant has been brilliant and delicious, so this would be the place to try mushrooms if I was going to make the leap.

Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com

So, my dad ordered the sliders while I just assumed that I would take one bite, hate them, and relegate myself back to my beet and blood orange salad (so good!). But, as soon as they came and we all grabbed a slider to try, we all just kind of looked at each other, amazed that mushroom bacon could be THIS good. It was crunchy and smoky, without being all mushy and gross like mushrooms are sometimes. The sauce on the slider was a perfect and I’m pretty positive the buns were homemade, so double win on that one. My dad and I immediately swore to re-create these at home and swap notes, because if I finally found a mushroom dish I liked, it begged to be a dinner staple from now on.

Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com

One of the keys to making the ‘bacon’ is slicing the mushrooms super thin, but not so thin that they burn when you go to cook them in the pan. Also, I tried two batches of this bacon, one that was marinated overnight and another that was marinated for 15-20 minutes. I logically thought that the overnight batch would work better, but as it turns out, when I went to cook the overnight batch, all the liquid from the marinade came out and started smoking up my kitchen, fun! So, marinade for at least 15 minutes and don’t try to sub in anything else for the liquid smoke, it just won’t do. The mayo is a combo of my favorite sauce thickener, cashews and a touch of lemon juice. It isn’t technically mayonnaise, but that hasn’t stopped me from slathering it on every sandwich I’ve made in the past three days.

Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com

I didn’t make the rolls from scratch, because sometimes, you just don’t have time for that, right? Between making the bacon and mixing up the mayo, I knew I wouldn’t want to mess with trying to fresh bake rolls in the meantime. A few slices of whole grain bread or a baguette would be perfect, but I chose to use a fast and easy rise and bake version from Rhodes Rolls. These rolls are actually vegan, which I wouldn’t have realized if I hadn’t looked closely at the packaging. I loved that they were super easy to let rise overnight, then bake off the next day when I went to assemble my sliders.  Bonus, they are available all over Wisconsin and are made in Wisconsin, love! I’ve come to appreciate all the awesome brands that are made right here, especially when they do/make good things.

I hope you are staying warm where you are! It’s going to get to a balmy 28 degrees today, but back down to single digits tomorrow. I’ll just be here, drinking alllll the hot cups of tea and wearing alllll the scarves.

Thanks to Rhodes Bake N Serv for sponsoring this post. I received product and was compensated for my time, but all opinions are my own.

Adapted from Veganosity

Portobello Mushroom Bacon Sliders with Siracha Mayo--heartofabaker.com
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Portobello Mushroom Bacon Sliders with Siracha Mayo

Portobello mushrooms make for the perfect vegan bacon, especially when they are sliced thin and marinated in a combination of liquid smoke and maple syrup. Siracha mayo makes for a perfect condiment to these vegan sliders!
Course Dinner
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6 -8
Author Abby Thompson

Ingredients

  • For the bacon:
  • 3 portobello mushrooms rinsed and patted dry
  • 3/4 cup maple syrup
  • 1/3 cup liquid smoke
  • Salt and pepper to taste
  • For the siracha mayo:
  • 1 cup cashews soaked for at least 4 hours and drained
  • 2-3 tablespoons siracha sauce depending on taste
  • 1/4-1/3 cup water
  • For the sliders:
  • 6-8 rolls or piece s of bread whichever you prefer
  • Siracha mayo
  • Mixed greens

Instructions

  1. To make the bacon: Stir together the maple syrup and liquid smoke in a wide, flat bowl, set aside. Slice the portobello mushrooms very thinkly, about 1/4 inch thick and place in the bowl of marinade. Allow to sit for at least 15-20 minutes, moving around the slices as necessary so they all are submerged in the marinade. You may have to marinade them in batched, to make sure they all get a chance to soak up the liquid. Place a pan over medium heat and spray liberally with cooking spray or melt a teaspoon of coconut oil in the pan. When melted, cook the mushrooms slices for 2-3 minutes on each side, until they are dark golden brown, but not burnt. Cook in batches and allow to drain on a paper towel after they have been cooked.
  2. To make the mayo: In a food processor or high powered blender, blend together the cashews, water and siracha, adding salt and pepper to taste and until mixture is smooth. Add more water is necessary.
  3. To assemble: Spread both sides of the rolls cut in half with the mayo and place the back and greens on them. Serve immediately.

 

Vegan Cream of Potato Soup with Crispy Sage

Vegan Cream of Potato Soup with Crispy Sage

Cream of Potato Soup with Crispy Sage// heartofabaker.com

Let’s take a break from all the Thanksgiving dishes and make a super easy, super comforting vegan cream of potato soup, ok? I love a holiday centered around eating just as much as the next person, but I just really wanted to make a soup to step away from all the casseroles taking over at the moment. Even though I love to cook and love to cook for other people even more, a big holiday can have so much pressure and hard deadlines around it, that the fun in cooking seems to disappear.   Sharing a big pot of potato soup and passing around a loaf of crusty bread sounds just as fulfilling as taking part in an elaborate meal, it’s all relative.

Cream of Potato Soup with Crispy Sage// heartofabaker.com

For this round of vegan cream of potato soup, I used some leftover mashed potatoes that were going to turn into a baked casserole mashed potato dish, but it didn’t end up panning out and soup sounded a lot more appealing to me at the moment. First of all, if you have leftover mashed potatoes, you are either not eating enough mashed potatoes or made any overabundance of them, for which I applaud you.  If you happen to get sick of eating them straight up with a spoon or doused in gravy (I mean, who are you?), then I have a perfect solution for making a super fast and easy soup that just seems fancier with the addition of crispy sage. The sage is optional, but chopping up a good handful of herbs and quickly pan frying them makes a perfect garnish and addition to this creamy soup. If you already have mashed potatoes on hand, this soups can come together in a matter of a few minutes. Otherwise, the extra steps of boiling and mashing a few potatoes doesn’t add too much time to the prep, especially if you happen to do it ahead of time. A word of warning, make sure you chop the sage nice and finely before frying up. I made the mistake of leaving a few very large pieces and when I bit into them in the soup there was an explosion of sage flavor (which is ok if you like that!), which is a little too much for me. Dice finely and you should be fine!

Cream of Potato Soup with Crispy Sage// heartofabaker.com

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Vegan Pretzel Dogs with Cranberry Ketchup

Vegan Pretzel Dogs with Cranberry Ketchup

Vegan Pretzel Dogs with Cranberry KetchupVegan Pretzel Dogs with Cranberry Ketchup

I’ve had these buggers in my head for a looong time now, which is weird, because I really don’t eat hot dogs much anymore. Now childhood? That was a different story. Remember those hot dogs they sold at the grocery store that were filled with cheese? They were regular hot dogs, but when they were made (in whatever sketchy way they were made), some sort of cheese solution was squeezed in there with them. Talking about it now, it sounds pretty gross, but at the time, wooo weee, those were my FAVORITE. I always wanted them, but my knowing mother only allowed them once in while, especially on special occasions. (What kind of special occasion merits a cheese filled hot dog? Who knows) I remember having them when my babysitter came over for a day, cooking them in the microwave until the cheese started oozing out the sides and them slapping a good ol’ slice of American cheese on them. Double cheese-ish product, lots of ketchup, hold the bun please. Yep, that was me.

Vegan Pretzel Dogs with Cranberry Ketchup

Now, obviously my habits and tastes have changed, but I’ll still go for a good hot dog, especially if it’s dressed up a little bit. Back then, ‘dressed up’ qualified as all those various cheese things, but now, wrap a hot dog in a soft pretzel and I am good to go. For some reason, I got a craving for these a few weeks ago and vowed I would make them right away. Since I wanted them so badly, I even made a special trip to Whole Foods (aka where my wallet goes to die) and purchased my favorite Field Roast hot dogs. Then, more important things came up;  like reading this book, watching The Office for the 900th time or  just becoming obsessed with/wanting to be Nicole from Rehab Addict. Finally, I vowed to make these this past weekend, prepping them and making sure I had ample time for the dough to rise and even kept a close eye on the broiler while I made sure they got a nice golden hue and crunch to them. Sidenote: The broiler is usually the bane of my existence. I mean, I love something that will put a crunchy top on anything or make the top of my favorite dessert all caramelized, but really, that thing just goes from 0 to 100 in .5 seconds. Before I know it I’m all ‘AHHHH!’ and standing on a chair trying to wave the smoke away from our very loud, very close to the oven smoke detector. Anyway, these pretzel wrapped hot dogs came out perfectly and I even threw together a cranberry ketchup to make them feel seasonal and Thanksgiving-ish. I thought about making ketchup from scratch, but the truth of the matter is, I was getting frustrated with the waning winter light, over taking pictures, and really just wanted to eat a few of these before relegating to the couch for a few hours. Plus, my fiance was getting antsy and asking ‘Are you going to let me eat those yet or are you going to take MORE pictures?!’. So, I ended up just mashing up a few cranberries and mixing them with bottled ketchup, which ended up turning out pretty well.

Vegan Pretzel Dogs with Cranberry Ketchup

If you want, you could even swap out the hot dogs for your favorite vegan sausage (this smoked apple sage one is my favorite right now) or put some sort of breafast sausage in there for a brunchy treat. Either way, these are a break from all the Thanksgiving recipes floating around  and could be a nice ‘we are stuffed let’s watch football the rest of the day’ treat. These also refrigerate/freeze nicely, so if you want to make a batch before company comes over and pop them in before people start having a second hunger wave, that works well too! I know I mentioned breaking from Thanksgiving recipes, but next up is a cheesy/savory green bean casserole without mushrooms. Bon appetit!

Vegan Pretzel Dogs with Cranberry Ketchup

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