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.
This is from the latest Skinny Taste Book with a few modifications to make it vegan.
1 tsp oil
1 onion , diced
2/3 c celery, diced
2/3 c carrot, diced
1 clove garlic, minced
1 lb vegan or reg Italian sausage, broken up
Salt and pepper
1/4 c dry white wine
1/2 c nut or cow milk
1/4 tsp nutmeg
1 28 oz can crushed tomatoes
1 bay leaf
1/4 c basil, chopped
Grated vegan or Parmesan cheese
1 lb dried gnocchi
In a multi cooker, start on sauté, add oil, onions, celery, carrots and garlic, cook until soft. Add sausage and brown, breaking up into small pieces. Add wine and cook to reduce. Stir in milk, gnocchi, nutmeg, tomatoes, bay leaf and 1/2 c water
Seal and cook on high pressure for 6 minutes. If it is thin, reduce for 10 min. Remove bay leaf.
This is the perfect fall weeknight meal and it’s mostly pantry items!
2 tbsp olive oil
5 cloves garlic, minced
1 – 28 oz can tomatoes, crushed
1 tsp red pepper flakes
1 1/2 tsp fennel seeds
8 oz baby kale
2 – 15 oz cans Chickpeas, drained
1 bunch basil, chopped
Finely grated cheese or grated cheese alternative
In a medium skillet, heat oil over medium heat, add garlic and cook for 2 minutes. Add tomatoes, red peppers and fennel seeds, cook for 20 minutes until it thickens. Stir in Chickpeas and cook for 5 minutes. Stir in kale and cook until wilted.
This is a great weeknight meal – it comes together quickly and tastes wonderful.
2 Tbsp olive oil
2 garlic cloves, thinly sliced
1 sprig rosemary (optional)
1 15-oz. can chickpeas, rinsed
1 15 oz can diced tomatoes
1 Tbsp. tomato paste
1 Tbsp sweet smoked paprika
1 c heavy cream or almond cream
2 large eggs
4 thin slices of prosciutto
Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.