Tag: winter

Pumpkin Chili

Leave a comment

1 tablespoon coconut oilpumpkin chili
2 medium sweet onions, diced
2 red bell peppers, diced
1 garlic clove, minced
1 butternut squash, peeled and sliced into cubes
1/2 cup pumpkin puree
16 oz vegetable broth
1 can diced tomatoes
1 can tomato paste
1 cup black beans, drained and rinsed
2 can kidney bean, drained and rinsed
1 Tbs chili powder
2 tsp dried oregano
1 tsp nutmeg
2 teaspoon smoked paprika
dash of salt

Melt coconut oil in your soup pot over medium heat.
Sautee the onion and bell peppers, add in garlic.
Once the onion has soften, add in veggie broth and all spices.
Bring to a boil, add in squash, beans, tomatoes,
Simmer for 20 minutes, until all vegetables have cooked through.

For extra spice, sprinkle more chili powder on top.  Serve pumpkin cornbread.

Advertisement

Easy Vegetable Soup

Leave a comment

The great thing about this soup is you don’t have to stick to the exact recipe.  Add more of veggies you love and leave out the ones you hate.  I frequently use this as a way of “cleaning out the fridge”.  When my veggies look like their at the end of their life I chop ’em up and toss ’em in!
veg.soup1

1 sweet onion, diced
2 cloves of garlic, minced
3 Tbs olive oil
2-3 large zucchini or squash, sliced in coins and cut in half again
4 large carrots, chopped into bite size pieces
4 stalks of celery, chopped into small pieces
1 bag of frozen corn
1 bag of frozen green beans
2 cans of beans, (I chose 1 kidney beans and 1 can black beans)
1 can diced tomatoes (low sodium)
1 can tomato paste
4 cups water plus one vegan bullion cube (or 32 ounces of veggie stock)
S and P to taste
I also add a season from Trader Joe’s called the Every Day Seasoning

veg. soup2Heat oil in large soup pot.  Sauté onion and garlic for a couple of minutes until brown.  Lower heat to medium heat and add in the zucchini, carrots, celery.  Once the vegetables have softened a little, about 5 minutes) Add the water and bullion cube.
Bring to a boil and add thawed green beans and corn.
Once boiling, reduce to a simmer for about 30 minutes or until you are ready to serve.

Soup saves well in jars, and re heats nicely.  Can last about a week in refrigerator.

Butternut Squash and Black Bean Chili

Leave a comment

Butternut Squash and Black Bean Chili

(This recipe can be made on stove-top or transfer into crock-pot to simmer longer)

Drizzle of olive oil
3 onions, chopped
garlic
2 red bell peppers
3 cans black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans of fire roasted tomatoes (or diced tomatoes with jalapenos)
3 Tbs Chili powder
2 Tbs. Cumin
1 Tbs. Oregano, dried
1 Large butternut squash, peels and cubed
salt and pepper to taste

1. Warm oil in pot over medium heat.  Sauté the onions until tender.  Add garlic and peppers, sauté.

2. Stir in the beans, tomatoes, chili powder, cumin, and oregano.

3.  If using a crock-pot, at this time pour into crock pot, and add the squash on top of mixture.  Set on Low for 5 hours, and serve warm. (If you are going to be around the house all day, you can just simmer the chili on stove-top on low, until squash is cooked through)

4. Season with salt and pepper and serve with Vegan Cornbread!

Butternut squash Soup

1 Comment

pumpkinsoup
2 (pumpkin) Butternut Squash- peeled and cubed
1 sweet potato- peeled and cubed
2 carrots- peeled and cut
32 ounce of vegetable stock
1 Tbs olive oil
1 onion-finely chopped
2 cloves of garlic- minced
8 ounce of soy milk or almond milk (to make extra creamy, replace milk with one can of coconut milk)
salt and pepper to taste

Heat the olive oil in a large-heavy pot.  Add in onion and garlic.  Saute onion over medium heat for 2-3 minutes, or until onion has softened.
Reduce heat to low, add pumpkin, potato, carrots, cover and simmer 8-10 minutes, until vegetables have softened, stirring occasionally.
Add in vegetable stock and bring to a boil.  Put lid back on and simmer additional 10 minutes.
Process the soup in batches in a blender or food processor.  Return to pot and add in milk, stirring well.  Gently reheat.
Garnish with pepper and pumpkin seeds. Enjoy!