Hurricane Sandy Chick'n Vegetable Soup

When I was without power during Hurricane Sandy, I was able to boil water and had quite an assortment of dehydrated vegetables on hand so I made soup.  This soup was so good I am still making it regularly even though power has been restored. 

INGREDIENTS:

• 3 cups water
• 1 Not-Chicken bouillon cube
• 1 handful dehydrated onion
• 1 handful dehydrated celery
• 1 handful dehydrated broccoli
• 1 handful dehydrated zucchini
• 1 handful dehydrated mushrooms
• 1/4 cup orzo or small pasta
• 1 cup Butler Soy Curls

METHOD:

• Combine water, bouillon and deydrated vegetables in pot, bring to boil and simmer 15-20 minutes
• Add orzo and soy curls and simmer 10 - 15 minutes longer

I have 1/2 cup portions of diced tomatoes in the freezer but did not want to open the freezer while there was no power.  I now add the tomatoes in when the soup is finished cooking.  This cools the soup down faster and gives it even more flavor.

Black Bean Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 2 cups dried black beans, soaked overnight, rinsed and drained
• 1 tablespoon oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1/2 bunch celery, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 10 cups water (use less if using all fresh vegetables)
• 1 cup dehydrated carrots (or fresh equivalent)
• 1 cup dehydrated zucchini (or fresh equivalent)
• 2 vegetable bouillon cubes
• 1 bag frozen corn
• 15 ounces crushed tomatoes
• salt to taste

METHOD:

• In a large stock pot, saute onion, garlic and celery in oil for 5 minutes
• Add chili powder and cumin and saute a little longer until well combined
• Add water and soaked beans and bring to a boil
• Add carrots and zucchini and simmer until beans are almost tender
• Add vegetable bouillon and corn and continue to simmer until all vegetables are tender
• Stir in crushed tomatoes
• Season with salt

Cole Slaw

Adapted from The Sweetest Vegan and The Lunchbox Bunch

INGREDIENTS:

• 3 cups shredded cabbage
• 1 cup shredded carrot
• 1 cup shredded celery
• 1/2 small red onion, finely chopped

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• 4 tablespoons Vegenaise
• 3 tablespoons red wine vinegar
• 1 tablespoon agave nectar
• salt
• pepper

METHOD:

• Place shredded vegetables in a large bowl
• In a small bowl combine Vegenaise, red wine vinegar, agave nectar, salt and pepper
• Pour dressing over vegetables and mix well
• Season to taste with additional salt and pepper
• Chill before serving

Pepper "Steak"

Adapted from About.com Southern Food

INGREDIENTS:

• 3/4 cup water
• 1/2 cube Not Beef bouillon
•  1 1/2 cup soy curls

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• 1 tablespoon oil
• 1 1/2 cups thinly sliced onion
• 2 cloves garlic, minced
• 1 cup diced celery
• 4-5 medium tomatoes, diced
• 2-3 frying peppers, seeded and cut into 1/2 inch strips (or bell peppers)
• 1 teaspoon sugar
• 2 bay leaves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red chili pepper flakes

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• 1/4 cup cold water
• 1 1/2 teaspoons cornstarch
• 3 teaspoons soy sauce

METHOD:

• Heat water and bouillon for 90 minutes in microwave; add soy curls, cover and set aside for 10 minutes
• Saute onion in oil for 5 minutes
• Add garlic and saute a minute of two longer
• Add celery, tomatoes, peppers, sugar, bay leaves, ginger and chili pepper flakes
• Simmer covered for 10 minutes
• Stir in rehydrated soy curls and bring back to a boil
• Mix water, cornstarch and soy sauce
• Stir into pepper mixture; cook while stirring until thick, about 1 minute
• Salt to taste
• Serve with noodles or rice

Cabbage and Split Pea Soup

Adapted from Savoring the Thyme

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound dried split peas, sorted and rinsed
• 10 cups water
• 3 vegetable bouillon cubes
• 2 ribs celery, diced
• 2 carrots, diced
• 2 potatoes, diced
• 1 teaspoon tumeric
• 1 head green cabbage cut into bite-sized pieces

METHOD:

• Heat oil, add onions and garlic and saute about 10 minutes until onion is tender
• Add water, bouillon, peas, bring to boil and cook, covered, for 15 minutes
• Add celery, carrots, potatoes, tumeric bring to boil and cook, covered, for 20 minutes
• Blend soup with immersion blender
• Add cabbage and cook an additional 15 minutes, covered, or until cabbage is soft

Potato, Carrot and Lentil Soup

Adapted from Canadian Living

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, diced
• 2 ribs celery, sliced
• 2 cloves garlic, minced
• 3 potatoes, diced
• 3 carrots, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried pepper flakes
• 1 teaspoon ground cumin
• pinch of cayenne pepper
• 4 cups water
• 1 vegetable bouillon cube
• 1 cup red lentils, rinsed and sorted
• salt

METHOD:

• Heat oil in large stock pot; add onion, celery and garlic and cook until tender, about 5 minutes
• Add potatoes, carrots and spices, stir to combine
• Add water, bouillon and lentils; bring to a boil
• Reduce heat and simmer 20 minutes or until vegetables are tender
• Season to taste with salt

Hearty Rutabaga Soup

Adapted from Epicurious

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 3 celery ribs with leaves, diced
• 2 cloves garlic, minced
• 1 medium black radish, diced
• 1 medium rutabaga, diced
• 3 medium carrots, diced
• 3 medium potatoes, diced
• 1 - 28 ounce can diced tomatoes, undrained
• 4 cups water
• 2 vegetable bouillon cubes

METHOD:

• Heat oil in soup pot over medium heat
• Add onion, celery and garlic and saute 5 minutes
• Add the rest of the ingredients and bring to a boil
• Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes
• Puree part of the soup with an immersion blender
• Salt to taste

Carrot Soup

Adapted from Healthy Vegan Recipes

INGREDIENTS:

• 1 teaspoon oil
• 1 onion, diced
• 2 small potatoes, scrubbed and cubed
• 8 large carrots, scrubbed and chopped
• 2 ribs celery, diced
• pinch of salt
• 4 cups water
• 1 vegetable bouillon cube
• 1 cup rice milk
• 2 teaspoons coriander
• 1 tablespoon chopped parsley

METHOD:

• In large soup pot, saute onion in oil until tender
• Add potatoes, then carrots, then celery
• Cook over low heat for 3-4 minutes, sprinkle with pinch of salt and cover
• Reduce heat and sweat for about 10 minutes
• Add water and bouillon and bring to a boil
• Cover and simmer 10 minutes until carrots and potatoes are tender
• Cool slightly and blend with submersion blender
• Stir in rice milk, coriander and parsley
• Season to taste with salt and pepper

Curried Sweet Potato and Lentil Soup

Adapted from The Daily Green

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
• 2 ribs celery, chopped (I used the tops of the stalk with leaves)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon dried ginger
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 8 cups water
• 2 vegetable bouillon cubes
• 16 ounces (about 2 cups) dried lentils, rinsed and sorted
• sea salt
• cayenne pepper

METHOD:

• Melt margarine in soup pot.
• Add sweet potatoes, celery and onion; cook stirring occasionally, about 10 minutes
• Add garlic, curry, ginger, cumin and coriander; cook while stirring for 1 minute
• Add water, bouillon cubes and lentils and bring to a boil
• Reduce heat, cover and simmer until lentils are tender, about 40 minutes
• Season with salt and a pinch of cayenne pepper

Cream of Broccoli Soup

Adapted from Eating Vegan

INGREDIENTS:

• 4 tablespoons vegetable margarine
• 3 cloves garlic, minced
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 bunch broccoli, chopped
• 4 tablespoons whole wheat flour
• 1 cup rice milk
• 3 cups water
• 1 1/2 vegetable bouillon cubes
• salt and pepper to taste

METHOD:

• Sauté garlic, onion and celery in vegetable margarine
• Add in flour and stir until browned to make a roux
• Add rice milk, water, bouillon cubes and broccoli
• Bring to a boil, stirring frequently
• Cook until broccoli is soft and mixture is rich and creamy
• Cool and blend in batches until smooth
  

Vegetable and Pastina Soup

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bunch collard greens, thinly sliced
• 5 cubes parsley (fresh parsley chopped with some water and frozen in ice cube trays)
• 4 carrots, diced
• 1 parsnip, diced
• 4 celery ribs, sliced
• 1 - 28 ounce can crushed tomatoes
• 1 bay leaf
• 8 cups water
• 2 potatoes, diced
• 2 cubes basil (fresh basil chopped with some water and frozen in ice cube trays)
• 1 - 10 ounce package frozen corn
• 3/4 cup pastina

METHOD:

• Melt vegetable margarine in stock pot, add onion and garlic and saute a few minutes
• Add sliced collard greens and saute until wilted
• Add parsley, carrots, parsnips and celery; saute until heated through
• Add crushed tomatoes, bay leaf and water; bring to a boil and simmer 30 minutes
• Add potatoes, corn and basil; bring to a boil and simmer 20 minutes
• Add pastina, cover and cook 10 more minutes, stirring frequently

Vegan Chicken and Dumplings

Recipe from Vegan Thyme.

INGREDIENTS:

• 2 tablespoons olive oil
• 1 large onion, minced
• 3 ribs celery, thinly sliced
• 4 carrots, diced
• 2 large potatoes, diced
• 2 bay leaves
• 3 tablespoons vegetable margarine
• 3 cups water
• 1 vegetable bouillon cube
• 10 ounce bag frozen peas
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• salt and pepper to taste
• 4 vegan chicken breast substitute (I used 1 pkg Gardein Chick'n Scallopini)

METHOD:

• Preheat oven to 375 degrees; lightly oil a 9 x 13 inch baking dish; set aside
• In a large pan saute all of the vegetables and bay leaves in the olive oil until the onions brown a bit around the edges
• Add vegetable margarine and continue to saute until more browning occurs
• Crumble the vegetable bouillon cube into the pan with 1 cup of the water; simmer uncovered for about 10 minutes
• Add the remaining 2 cups of water, thyme and parsley and simmer about another 10 minutes until potatoes begin to soften
• Use a fork to mash a few of the potatoes to add thickness
• Add frozen peas, remove from heat and let cool for about 5 minutes
• Season to taste with salt and pepper
• Saute chicken breast substitute while vegetables are cooling
• Place chicken breast substitute in baking dish then pour in vegetable mixture to cover

VEGAN DUMPLINGS:

• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup unsweetened soy milk at room temperature
• 1/4 cup vegan sour cream
• 1/2 teaspoon apple cider vinegar
• olive oil

METHOD:

• In a large bowl whisk together all of the dry ingredients
• In a separate bowl, combine all of the wet ingredients
• Carefully stir the wet ingredients into the dry ingredients with a spoon just until combined
• Drop 1/4 cup mounds of dough on top of the vegetables in the baking dish
• Brush tops of dumplings with olive oil
• Bake uncovered for 30 minutes
• Remove from oven and allow to cool for 10 minutes before serving

Butternut Squash and Lentil Soup

INGREDIENTS:

• 1 cup dry green lentils
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 ribs celery, chopped
• 3 large carrots, diced
• 2 large potatoes, diced
• 1 butternut squash, peeled, seeded and diced
• 4 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1 teaspoon curry
• sea salt

METHOD:

• Rinse lentils and place in small pot with 2 cups of water; cover and bring to boil, turn off heat and let sit while cutting other vegetables
• In large stock pot saute onion, celery and garlic in olive oil for about 5 minutes
• Add carrots, potato and butternut squash
• Pour in lentils with soaking water
• Add 4 cups of water, bouillon and spices; bring to boil
• Cover, lower heat and simmer for 25 minutes or until vegetables are tender
• Season with salt

Black-Eyed Peas with Mustard Greens and Rice

Adapted from Food.com.

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 1 tablespoon sesame oil
• 1 medium onion, finely diced
• 2 celery ribs, diced
• 3 tablespoons chopped celery leaves
• 2 garlic cloves, chopped
• 1 hot pepper, chopped
• 3 bay leaves
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 2 tomatoes, chopped
• 1 bunch mustard greens, stems removed and chopped
• 1 cup brown rice soaked in 3 cups water for 3 hours
• 3 cups cooked black-eyed peas
• 1 teaspoon sea salt

METHOD:

• Melt margarine in soup pot over medium heat
• Add sesame oil, onions, bay leaves, celery, celery leaves, garlic, hot pepper, thyme, paprika and cumin
• Cook, stirring occasionally, until onions have browned
• Add in tomatoes and mustard greens; cook until mustard greens start to wilt
• Add rice with soaking water, cover and cook 30 minutes or until rice is tender
• Add cooked black-eyed peas, cover and simmer 5 minutes
• Season with salt and hot sauce, if desired

Hearty Red Cabbage Soup

Adapted from Prevention.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, chopped
• 1 head red cabbage, thinly sliced
• 4 stalks celery, thinly sliced
• 1/3 cup red wine vinegar
• 1 tablespoon caraway seeds
• 6 cups vegetable broth or vegetable bouillon
• 1/2 cup tomato puree
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 cups cooked beans (cannellini, great northern)

METHOD:

• In a large pan heat oil over medium heat; add onion and garlic; stir
• Cover the pan and cook for 10 minutes, stirring frequently
• Add cabbage, celery, vinegar and caraway seeds
• Cover and cook for 10 minutes, stirring frequently
• Add broth, tomato puree, thyme and bay leaf
• Cover and simmer for 20 minutes
• Remove bay leaf
• Stir in beans and heat through