This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!
2 lbs heirloom tomatoes, cored and cut into small pieces
1 quart chicken stock
1 tsp salt
1/2 c fresh tarragon, minced
In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.
Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.
Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.
Add oyster sauce mixture to kale; stir to fully coat greens. Cook, stirring often, until greens have released most of their liquid, about 40 seconds. Stir in cornstarch mixture; cook, stirring constantly, until sauce thickens slightly and greens take on a silky finish, about 30 seconds. Transfer greens to a platter; garnish with black pepper.
This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.
1 1/2 c raw cashews soaked in hot water for 20 min
1 c water
1 tsp Apple cider vinegar
2 tbsp lemon juice
Place in a blender and blend until smooth
2/3 c raw cashews, almonds or pistachios
1/4 c nutritional yeast
1 tsp salt
Pulse in a food processor until it resembles fine meal.
6 oz pasta
1 onion, sliced thin
2 tbsp olive oil
2 portobellos, sliced thin
10 oz cremini mushrooms, sliced thin
4 cloves garlic, minced
Salt and pepper
1/2 c dry white wine or stock
1/4 c chopped basil
1 tsp dried parsley
4 c baby spinach
1/4 c the parm
Cook pasta according to package.
Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.
This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.
1 tbsp oil
1 onion, sliced thin
3 bell peppers, diced
1 lb vegan or ground meat of choice
1 packet Taco seasoning
1 14oz can fire roasted tomatoes with chilies
1 c frozen corn
1 can black beans, rinsed
Vegan shredded cheese
1 avocado, diced
3 green onions, chopped
Black olives, sliced
Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.
Scoop into bowls and top with cheese, avocado, green onions and olives.