Amazing Vegan Mushroom Gravy

Makes about 1 1/2 cups

Printer Friendly

Ingredients

Vegetable broth for sauteeing
1 cup crimini mushrooms (aka baby bellas), stems removed and diced
1 small shallot, finely diced (about ¼ cup)
1 clove garlic, minced
1 1/2 cups vegetable broth
1 Tbsp Bragg’s Liquid Aminos or low sodium soy sauce
3 Tbsp flour
1 Tbsp nutritional yeast
1 tsp red wine vinegar

Method

In a small skillet, add enough broth to cover the bottom. Add mushrooms, shallot and garlic and cook 5 minutes, or until mushrooms are tender. Add red wine vinegar and cook 2 minutes longer. Remove from heat and set aside.

In a small pot add vegetable broth and liquid aminos (or soy sauce) and whisk in flour and nutritional yeast.  Bring to a boil over medium heat. Add in mushroom mixture. Cook a few minutes longer, stirring frequently to prevent clumping, until gravy thickens to desired consistency.

If desired, the gravy can pureed either in a food processor or with an immersion blender.

So Easy Sweet Potato and Squash Soup

Warm up with a delicious Fall soup that brings together the flavors of butternut squash, sweet potato, and apple.  This recipe uses already prepared butternut squash soup with fresh sweet potato and applesauce. The light coconut milk lends extra creaminess and richness as well!

Serves 3-4

Printer Friendly

Ingredients

1 Sweet Potato or Yam, peeled and cut into 1 inch cubes
2-3 cups Prepared Butternut Squash Soup (such as Imagine Foods or Pacific)
3-4 Tbsp Unsweetened Apple Sauce
Light coconut milk (optional)

Method

In a large pot add about an inch of water and heat just until it begins to simmer. Add sweet potato, reduced heat to medium-low and cover. Cook for 10-15 minutes until sweet potatoes are tender. They should be easy to mash with a fork.

Drain any excess water and let sweet potatoes cool. Transfer to a food processor, add 2 cups butternut squash soup and 3 Tbsp apple sauce. Process til smooth. Add additional soup and apple sauce to reach desired consistency and taste. If using, add a few tablespoons of light coconut milk for creaminess.

Transfer to bowls and serve!

Freezing: You can also freeze this is small tupperwear (about 8oz) for individual ready-to-heat and eat servings! I recommend NOT adding coconut milk to any portions that you are going to freeze as I’ve found it doesn’t freeze well.

Nutrition Info (1/4 recipe): 112 Calories, 2g fat, 2.5g fiber, .5g protein
(based on 3 cups the soup, 1 medium sweet potato, 4 Tbsp applesauce, and 3 Tbsp light coconut milk):

No-Bake Apple Crisp

My super easy and fast apple crisp made in a skillet!  To make it a little healthier just skip the butter, put a little water in the pan with the apples, cover and steam.

Makes 1 serving

Printer Friendly

Ingredients

1 Tbsp butter (or vegan Earth Balance)

1 Apple, cored and diced

1 tsp Cinnamon

1 Tbsp Agave Nectar

1/4 cup Granola

Directions

Melt butter in a skillet over medium heat.  Add apples, sprinkle with cinnamon and stir.  Cook until tender 5-8 minutes. 

Drizzle apples with agave nectar and stir to evenly coat. Cook an additional 1-2 minutes until nice and gooey!

Remove from heat, transfer to a bowl and top with granola.

Easy Tomato Florentine Soup

This is a super easy tomato florentine soup that uses pre-made tomato soup, with beans, orzo, and spinach to make it a complete meal.  So yummy and goes great with some crusty bread, or even grilled cheese if you want to induldge! 

Note:  you can also subsitute any other small pasta or grain for the orzo.

Printable Recipe

Ingredients


½ cup dry orzo
1 32oz carton tomato soup (I recommend Imagine Creamy Tomato - its non-dairy too)
1 15oz can cannellini beans, rinsed and drained
2 cups fresh baby spinach

Basil oil for garnish (optional)

1 frozen basil cube, thawed
2 tsp olive oil


Method

Cook orzo according to package (I recommend slightly under cooking), drain and set aside.

In a small dish mix basil and olive oil, set aside.

Add tomato soup to a pot with cannellini beans and cook until heated through. Add spinach and orzo and cook until spinach is wilted. Remove from heat.

To serve ladle into bowls and with a small spoon, drizzle the basil oil in the over the center of each bowl (this will make it look like something out of a restaurant). Take a moment to look at it and say “wow, that’s so pretty”, then eat!

Mexican Stir-Fry

1. Who loves Mexican?  I do!  2.  Who loves a meal that can be quickly thrown together in one pan?  I do!This is a go-to meal for those days when you're starving and need to whip something up in a jiffy.  This recipe is in a pretty basic form and can easily be jazzed up to suit your tastes. 

Printer Friendly

Makes 2 servings

Ingredients

1/2 green pepper, diced
1/2 small onion, diced
1 cup cooked black beans (if from a can then drain and rinse first)
1/2 cup canned diced tomato*
1/2 cup frozen corn
1 Tbsp taco seasoning**
1 cup cooked brown rice
hot sauce (optional)
Salt to taste

Spray skillet with cooking spray and saute green pepper and onion over medium heat until onion is translucent (just a few minutes).

Add the rest of the ingredients and cook 3-5 minutes.  Just spoon into a bowl and top with cheese, avocado, olives, jalepenos, etc. and voila! 

Nutrition Info (1/2 the recipe): 300 calories, 1.5g Fat, 10g Fiber, 13g Protein


* The leftover tomatoes can be frozen in one or two small tupperware to be used later. 

** I make it even simpler by using an all-natural taco seasoning (Simply Organic or Trader Joes both make good ones), but you can also mix up your own blend of cumin, chili powder, garlic powder and cayenne (if you like it spicy).