6 oz. soy chorizo
2 cans lentils( 1 drained, 1 with juice)
1/2 cup onions- diced
1/3 cup celery- diced
1/3 cup bell pepper- diced
5 cups veggie stock
Sautée veggies until tender then add chorizo . Cook until warmed through then add the rest of the ingredients. Bring to a boil then simmer uncovered for 30 minutes. Pulse 3 cups to smooth and add back in soup.
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Serves 1 hungry Zig
1 cup cooked pasta
1/4 cup veggie stock
1 veggie burger- cooked and diced
1/4 onions- diced
1/3 cup bell pepper- diced
2 garlic cloves- diced
1/2 cup tomato sauce
2 TBsp salsa
1 tsp ketchup
1/2 tsp vegan Worcestershire sauce
1 1/2 tsp chili powder
Sautée onions, garlic, peppers until soft. Add rest. Bring to a boil and then on low for 10-20 minutes – until veggies are soft. Serve with bread!
2 large leeks- quartered and diced – cleaned too
3 red skim potatoes- diced
2 TBsp vegan butter
5 cups veggie broth
1 tsp thyme
1]2 tsp oregano
Salt and pepper
Add butter and leeks . Cook on low covered for 10 minutes. Add all. Bring to a boil and simmer 20 minutes. Remove 2-3 cups and blend then add back to pot.
Makes 4 +cups
2 cups veggie stock
1/2 cup celery- diced
1/2 cup Vidalia onion – diced
4 cloves of garlic- smashed
1 can small white beans- drained and rinsed
1 can Italian style diced tomatoes
1/8 cup tomato paste
1 tsp sugar
1/4 tsp smoked paprika
1/4 tsp cumin
Sautéed celery, onion, garlic until tender. Then add beans, tomatoes, spices, stock, paste. Stir and bring to a boil. Then reduce to a simmer. Simmer for 30 minutes. Blend everything until smooth. Serve with croutons on fresh basil
Makes 6-8 servings
1 cup moong dal
5 cups veggie stock
2 TBsp lime juice
8 cherry tomatoes- quartered
2 garlic cloves- smashed and minced
1/2 cup onion- diced
1/3 cup carrots- fine dice
1/4 cup celery- fine dice
1 cup mushrooms- thin slice
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp ginger powder
Salt to taste
Soak moon dal in 2 cups stock- fridge it overnight. Heat lentils and rest of stock and cook on medium until lentils are tender. Then add tomatoes, ginger, turmeric. Cook until tomatoes are soft then blend until smooth. Sautée onions and garlic until soft then add veggies and cook until soft. Combine all and add Shrooms. Add lime juice and cook for 5-8 minutes.
3/4 cup yellow onion- diced
2 garlic cloves- minced
1 cup sweet potato- diced
2 TBsp tomato paste
2 TBsp red wine vinegar
4 cups veggie stock
1/2 tsp onion powder
1/4 tsp garlic powder
3/4 tsp oregano
1/8 tsp smoked paprika
Pinch of cayenne pepper
Sautée onions and potatoes for 10 minutes . Add rest of ingredients. Bring to a boil then put on low covered for 20 minutes or until tender.
Handful of raw snap peas
3 TBsp lemon juice
1 TBsp hemp hearts
2 TBsp oil( avocado or olive)
1/2 tsp oregano – dry
1/2 tsp Dijon mustard
Pinch of garlic powder
Salt to taste
Combine and eat
6 1/4 cups veggie stock
1/2 cup onion- minced
4 cloves of garlic- minced
1 can diced tomatoes( juices too)
1 1/2 cups Arborio rice
1 cup cherry tomatoes- halved
1/2 cup zucchini- diced
1/3 cup fresh basil- chopped
1/2 cup Parmesan cheese- grated
Pinch of sugar
Bring both to a boil and keep warm.
Heat TBsp of oil and add onions and salt and zucchini. Cook for 5 minutes. Add rice and garlic. Cook for 5 minutes. Add diced tomatoes and sugar and 3/4 cup stock and combine. Add stock one ladle at a time. Stir and let thicken for a few minutes. Then add another ladle if stock and repeat until rice is tender and all liquid is incorporated. It will take 20-25 minutes or so. Add cherry tomatoes and basil and cheese. Mix well.
Add fresh mozzarella too if you like – combine well.
1/3 cup red onion- dice
1/3 cup celery-diced
2 garlic cloves- minced
1/3 green pepper- dice
1/3 green red pepper- dice
1 can fire roasted tomatoes
1/2 tsp of oregano, basil, thyme, paprika
1/4 tsp red pepper flakes
1 TBsp soy sauce
1/4 tsp black pepper
1 can beans
1 cup cooked rice
Sautée veggies in a tsp oil until tender then add garlic, spices, beans. Then rice.
