Tag Archives: vegetable broth

Curried Chickpeas and Vegetables

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Ingredients:

    • 1 cup of cooked chickpeas/garbanzo beans
    • 2 potatoes (cubed)
    • 4 cups of water
    • 3 cubes of “NOT BEEF or NOT CHICKEN” bouillon.Edward & Sons Not-Beef Bouillon Cubes, 3.1-Ounce Boxes (Pack of 12)
    • 1/2 medium onion (diced)
    • 2 cloves of garlic
    • 6 oz can of diced tomatoes or pureed tomatoes
    • 1 cups of veggies of your choice (zucchini, carrots, bell pepper, green beans, etc.)  Today, I used whatever was in my CSA (Community Supported Agriculture) order:  Green beans, bell pepper, peas, and a few jalapenos.  Note: I didn’t slice the jalapenos, because I didn’t want it ridiculously hot/spicy.
    • 1 cup of fresh cilantro
    • 1.5 tablespoons of fresh ground ginger
    • 1 tsp of cumin
    • 1.5 to 2 tablespoons of curry powder
    • 1 tsp of garam masala
    • Pepper and liquid aminos (for salt) to taste
    • 1 tablespoon of oil (preferably grape seed oil or olive oil)

Directions:

  1. Saute garlic and onions in the oil.
  2. After you sweat the onions, add spices (cumin, curry, and garam masala).
  3. Add water, bouillon cubes, ginger, garbanzo beans/chickpeas, potatoes, and veggies.
  4. Boil and simmer for about 25 minutes, or until all of the veggies are cooked.
  5. Add fresh cilantro and cook for about 10 minutes more.
  6. Serve with pita, vegan na’an, basamati rice, brown rice, or quinoa.  Note:  I didn’t have time to make home-made vegan na’an, so I just purchased a multi-grain pizza dough from the deli.  Directions: 1 small tennis ball sized dough, flatten, cover with flour, and season with olive oil, garlic powder, and a bit of salt.
  7. Enjoy!

curried chickpeas, veggies, quinoa and flat bread.

Garlic Ginger Teriyaki Stir Fry with Tofu and Veggies

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This post is dedicated to my “manang” (older sister), who is trying out vegetarianism/veganism for a month, in which I am very proud of.  She is doing her best to try get healthy and start making healthier dishes for her family.  And, I am trying to help her with some recipes and some vegan dish ideas.

This dish is super easy!  If you have tofu, veggies, and sauce, you are set!

Note: You can use any veggies you would like: zucchini, squash, spinach, peas, mung bean sprouts, carrots, green beans, broccoli, sugar snap peas, edamame, etc.

Today, this is what I made using the local produce I got from the CSA (community supported agriculture).

Ingredients:

  • 1 package of firm tofu (squared/sliced)
  • 4 carrots (sliced)
  • 1 bell pepper (sliced)
  • 1 large onion (sliced)
  • 1.5 cups of broccoli
  • 1.5 cups of green beans (I used “gold rush”, which is why it looks a bit yellow)
  • 4 cloves of garlic (minced)
  • 1 cup of vegetable broth
  • 8 to 10 tablespoons of any organic teriyaki sauce
  • 2 tablespoons of fresh ground ginger
  • 1.5 tablespoon of corn starch (this is to thicken your sauce)
  • liquid aminos to taste (instead of salt)
  • ground black pepper
  • 1 tablespoons sesame seeds (optional)
  • 1 tablespoon of toasted sesame seed oil (optional).  Add this after you are finished cooking the stir fry.
  • Sriracha Sauce (for spice)…this is optional.  Just add little by little.  You can also add any type of Asian hot sauce.
  • 3 tablespoons of grape seed oil

Directions:

  1. Saute garlic, ginger and onions in 1 tablespoon of grape seed oil for a minute or two, right before the onions are transparent.
  2. Add the rest of your veggies.
  3. Mix vegetable broth with the corn starch, then add to the cooking veggies.
  4. Add teriyaki sauce.
  5. In another pan, cook sliced up tofu in grape seed oil.  After 5 minutes of cooking the tofu, add a bit of liquid aminos to it.  Then, cook for another 5 minutes.
  6. Add the tofu to the veggie pot.
  7. Stir and cook together for about 10 to 15 minutes.
  8. Serve over quinoa or brown rice.
  9. Enjoy!

Tofu cooking.

Veggies in sauce cooking.

Note: supporting your local organic farmers is better for the environment and for yourself.  You get the produce fresh off of the plants/trees, without traveling thousands of miles (burning fuel), and without pesticides/chemicals that could be dangerous to your health and to the earth.

Rainy Day Vegan Acorn Squash Chili

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Serve with vegan garlic bread (vegan butter, garlic, and parsley)

Perfect meal on a rainy day!

Ingredients:

  • 1/2 package of Bob’s Red Mill Whole Grains and Beans Soup Mix
  • 9.5 cups of vegetable broth/veggie bouillon
  • 1 acorn squash
  • 4 medium-sized potatoes (cubed)
  • 1 large onion (diced)
  • 5 cloves of garlic (minced)
  • 1 can of chunky tomatoes (28 oz)
  • 1/4 cup of celery (diced)
  • 3 teaspoons of chili powder (adjust to taste preference)
  • 1 tsp paprika
  • Liquid Aminos or Celtic sea salt to taste
  • 1 tsp dried parsley
  • 1 corn (optional)
  • 2 tablespoons of grape seed oil

Directions

  1. Heat oil, then add onions, celery, and garlic.
  2. Add broth/water with bouillon.
  3. Add soup mix, veggies, and herbs/spices.
  4. Boil for 1/2 an hour and simmer in low heat for 2 hours…or until the beans are fully cooked.  *Note:  Stir, Stir, and Stir!…so the beans don’t get stuck at he bottom and burn.
  5. Enjoy!

Quick and Easy Kimchi Noodle Soup

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Ingredients:

  • 4 oz Soba buckwheat noodles (or any other vegan Asian noodles)
  • 10 cups of veggie broth
  • 1 package of medium to firm tofu
  • 5 oz of kimchi
  • salt pepper

Directions:

  1. Boil vegetable broth.
  2. Add tofu, noodles, and kimchi.
  3. Simmer for 15 to 20 minutes.
  4. Add salt and pepper to taste.

“Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.” -www.health.com

Turnip Greens, Quinoa, and Black eyed peas!

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I really liked this dish.  I love the tang of the vinegar and the spice of the turnip greens together.  And, it really goes well with black eyed peas and quinoa.

Ingredients for turnip greens:

  • 1.5 lbs turnip greens (I used baby purple top turnips)
  • 2 cups of vegetable broth
  • 1/2 of a large onion (diced)
  • 3 teaspoons of diced garlic
  • 3 tablespoons of apple cider vinegar
  • 2 pinches of paprika
  • 1.5 tablespoons of olive oil
  • salt and pepper

Black eyed peas:

  • 1 cup of black eyed peas
  • 1 cup of vegetable broth (enough to cover the peas)
  • 1 teaspoon of paprika
  • salt and pepper

Directions:

  1. Throw black eyed peas ingredients together and simmer for 15 minutes.
  2. Cook quinoa.
  3. Saute onions and garlic in olive oil.  When the onions are caramelized, add vegetable broth, vinegar, paprika, and turnip greens.  (Note: make sure you rinse your turnip greens really well)  Simmer together for 15 to twenty minutes.
  4. Place cooked quinoa on a plate, layer it with the turnip greens, and top it off with some black eyed peas.

This dish is super nutritious….vitamins, minerals, proteins, fiber…you got it!

Note: dark leafy greens are good for arthritis and it is believed to help protect against cataracts and other diseases and ailments. This is because they are rich in vitamins A and C, calcium, magnesium, and folic acid.

Eggplant Soup!

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This soup is awesome!   Not only is it  “feel good” soup,  but the ingredients in the soup are very good for you, which is what you need during this time of year when everyone is sick!

**Eggplant contains fiber and protein.  It is also known for its high mineral content, high vitamin content, and antioxidant properties.

Ingredients:

  • 1 large eggplant
  • 1 large tomato
  • 1 small onion
  • 1 medium sized carrot
  • 4 cups of vegetable broth (you may adjust the amount of vegetable broth…just in case you want it a little thicker)
  • 3 cloves of garlic
  • 1/2 teaspoon of thyme
  • 1 teaspoon of basil
  • 2 tablespoons of olive oil
  • salt and pepper

Directions:

  1. Preheat oven at 375 degrees.
  2. Slice veggies and toss it with olive oil and a few pinches of salt and pepper (onions, garlic, tomato, carrot, and eggplant).
  3. Bake veggies for 30 to 40 minutes.  Then, peel off the eggplant skin (optional…if the skin is too tough).   Note: if you want to keep the skins on, bake the whole eggplant wrapped in aluminum foil.
  4. In a food processor, process veggies.
  5. In a pot, boil the vegetable broth with basil and thyme, then add the processed veggies, salt and pepper.

Serve with a vegan sandwich or just vegan whole wheat bread.

Enjoy!

Lentil Squash Curry Soup

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Super easy lentil squash soup.  I love the combination of coconut milk and squash.  It reminds me of a dish that my mother used to make, a Filipino dish called ginata’an, which had squash, green beans, coconut milk, etc.  I have been craving it lately so decided to make a dish wish squash, beans, coconut milk and other veggies.  And, I love curry in lentils…..

This dish is very filling and delicious.  I hope you all like it!

Organic Ingredients:

  • 1 cup of red lentils
  • 1.5 cups of vegetable broth
  • 1/2 cup of peas
  • 2/3 cup of sliced butternut squash
  • 1/4 small onion (diced)
  • 16 oz can of unsweetened coconut milk
  • 2-3 cloves of garlic
  • 1 tsp fresh ground ginger
  • 1 tsp curry
  • 1/2 tsp cumin
  • a pinch of turmeric
  • a pinch of paprika for topping
  • salt and pepper

Boil lentils by itself in vegetable broth for 15 minutes, then add squash, peas, garlic, onion, curry, turmeric, cumin and ginger.  After it has cooked for about 30 minutes (total), add coconut milk and let simmer for another 10 to 15 minutes.  Add salt, pepper, and top it off with a pinch of paprika.

Serve with bread, rice, or quinoa.   Today, Savannah had EZEKIEL 4:9 pita bread with her soup.

This dish is really good and, as always, packed with protein, fiber, vitamins, and minerals.

Health Benefits of the ingredients:

Info on coconut: http://www.coconutresearchcenter.org/

Info on lentils: http://www.associatedcontent.com/article/608067/the_nutritional_benefits_of_lentils.html?cat=5

Info on butternut squash: http://www.wholeliving.com/article/power-foods-butternut-squash

Info on ginger: http://www.indepthinfo.com/ginger/health-benefits.shtml

Info on peas: http://healthfood-guide.com/peas.aspx