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.

Carrot, Potato and Red Lentil Soup

Adapted from K & L Food Blog

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 4 cups water
• 2 vegetable bouillon cubes
• 1 cup dried red lentils, rinsed
• 3 carrots, diced
• 4 medium potatoes, diced
• salt to taste

METHOD:

• Saute onion and garlic in olive oil for about 5 minutes or until onion is soft
• Stir in curry powder and coriander
• Add water, bouillon cubes, red lentils, carrots and potatoes
• Simmer, covered, for about 30 minutes or until vegetables are tender
• Blend with immersion blender
• Salt to taste

Spicy Spaghetti Squash

Adapted from Whole Foods Market

INGREDIENTS:

• 1 large spaghetti squash
• 1 cup dried black beans, soaked overnight, rinsed and drained
• 1 tablespoon oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1/4 teaspoon red chili pepper flakes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/3 cup cilantro, minced
• 1 tablespoon lemon juice
• 1 - 16 ounce bag frozen corn
• 1 teaspoon sea salt

METHOD:

• Start cooking beans in covered pot with water, bring to simmer
• While beans are cooking, cut spaghetti squash in half, place cut side down in pan, add 1 inch of water and roast at 375 degrees for 50 minutes until tender
• Beans and squash should finish cooking about the same time; drain beans and set squash aside to cool
• Heat oil in a large pan and saute onion and red pepper for about 5 minutes
• Add beans, corn, chili pepper, chili powder and cumin; saute for a few minutes until well combined
• Shred squash flesh with fork so it resembles spaghetti and add to vegetable mixture
• Stir in cilantro and lemon juice
• Add salt to season to taste

Chinese Pasta with Mustard Greens

Adapted from Belsandia

INGREDIENTS

• 1 pound gemelli pasta, cooked
• 1 tablespoon oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 2 medium carrots, cut into matchsticks
• 1 red pepper, sliced into strips
• 2 bunches mustard greens, chopped
• 6 tablespoons soy sauce
• 3 tablespoons sesame seeds

METHOD:

• While pasta is cooking, saute garlic and onion in oil for a few minutes
• Add carrots and red pepper and continue cooking 3-4 minutes
• Stir in chopped mustard greens and cook for 2 minutes, stirring continuously
• Stir in soy sauce and sesame seeds and continue cooking for 2 minutes
• Add cooked, drained pasta and cook for 2 more minutes
• Season to taste with salt

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

Beet and Greens Quesadillas

Adapted from Tree Hugger Weekday Vegetarian

INGREDIENTS:

• 1 tablespoon oil
• 1/2 medium onion, thinly sliced
• 2 small/medium beets, thinly sliced and halved
• beet greens from the beets, stems and leaves chopped separately
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 cup water
• 6 (8 inch) or 3 (10 inch) tortillas
• 1 cup Daiya Cheddar Style Shreds

METHOD:

• Heat oil in a large skillet
• Add onion, beet and beet stems; cook over medium-high heat, stirring frequently, for about 6 minutes
• Add the greens, chili powder, cumin, oregano, salt and water; stir until spices and salt are well distributed
• Cook until vegetables are soft and water has evaporated
• Transfer cooked vegetables to a bowl
• Wipe skillet
• Heat skillet over medium-low heat and grease lightly
• Lay a tortilla in the pan, sprinkle 2 tablespoons cheese over 1/2 of the tortilla, cover with beet mixture (1/6 of mixture for 8 inch or 1/3 of mixture for 10 inch tortillas), sprinkle with 1 tablespoon cheese, fold tortilla in half and flip with spatula
• Cook for 1-2 minutes on each side until tortilla is browned and cheese is melted
• Repeat with remaining tortillas
• Cut each quesadilla into 4 wedges

NOTES:
These reheat well in the toaster oven.

Vegan Chicken Alfredo

Alfredo sauce adapted from Food.com

INGREDIENTS:

• 12 ounces silken tofu, drained (not pressed)
• 2 cloves garlic, minced
• 2 teaspoons onion powder (2 tablespoons dehydrated onions ground in Magic Bullet)
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons dried basil
• 1/2 teapoon salt
• 1/2 teaspoon paprika
• 1 tablespoon nutritional yeast
• soy milk for thinning, if needed (I did not need any)

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• 1/3 of an 8 ounce package Butler Soy Curls (these are AWESOME!)
• 3/4 cup water
• 1/2 cube of Not-Chick'n Bouillon

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• 1/2 package pasta
• 1/2 package frozen peas
• sauteed mushrooms (I had some already sauteed in the freezer)

METHOD:

• While heating water for pasta, blend tofu and spices in food processor
• Thin with soy milk if necessary
• Heat 3/4 cup water and bouillon cube, add soy curls and let sit, covered
• Cook pasta until almost done, add peas, continue cooking until tender
• Drain pasta and peas, transfer tofu mixture from food processor to pasta cooking pot, heat through but do not let it start to boil
• Stir in pasta, sauteed mushrooms and drained re-hydrated soy curls

Chilaquiles Casserole

Adapted from Eating Well

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 1 large zucchini, grated
• 3 cups cooked black beans
• 3 tomatoes, diced
• 1 1/2 cups frozen corn, thawed
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 12 corn tortillas, quartered
• 1 - 19 ounce can mild enchilada sauce
• 1 - 8 ounce package Daiya Cheddar Style Shreds

METHOD:

• Preheat oven to 400 degrees
• Lightly spray 9 x 13 baking dish with cooking spray
• Heat oil in large skillet, add onion and cook about 5 minutes until onions start to brown
• Add zucchini, beans, tomatoes, corn, cumin and salt
• Cook until heated through and zucchini begins to soften
• Spread half of the tortilla quarters evenly on the bottom of the baking dish
• Top with half of the vegetable mixture, half of the enchilada sauce and half of the cheese
• Spread rest of tortillas evenly in pan, top with rest of vegetables then enchilada sauce
• Cover and bake for 25 minutes
• Sprinkle rest of cheese on top and return to over uncovered a few minutes until cheese is melted

Kale Soup with Dill

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 3 garlic scapes, cut into 1/2 inch pieces (or 2 cloves minced garlic)
• 6 cups water
• 2 vegetable bouillon cubes
• 3 carrots, diced
• 3 potatoes, diced
• 1 bunch broccoli stems, diced
• 1 bunch kale, leaves only, chopped
• 1/4 cup chopped fresh dill

METHOD:

• Saute onion in oil until almost translucent; add in garlic scapes and saute a few minutes longer
• Add water and bouillon and bring to a boil
• Stir in potatoes, carrots and broccoli stems; simmer for 25 minutes or until tender
• Stir in chopped kale and cook a few minutes until tender and wilted
• Season to taste with salt
• Stir in chopped dill 

Radish Pasta

Adapted from Mother Earth News

INGREDIENTS:

• 1 tablespoon oil 
• 1 tablespoon Earth Balance Spread
• 1 onion, diced
• 1 bunch radishes with greens
• 1 bag frozen peas
• 1 box (13.25 ounces) whole grain medium shells, cooked
• Daiya Pepperjack Style Shreds
• salt to taste

METHOD:

• Slice the radishes into bite-sized pieces and separately roughly chop their greens
• While preparing the rest, cook pasta and reserve some of the cooking water 
• Heat oil and Earth Balance Spread in large skillet, add onion and saute until translucent
• Add garlic and radishes (not greens) and saute until radishes are soft
• Stir in peas until heated through
• Stir in radish green only until wilted
• Stir in cooked pasta and a couple tablespoons of cooking water
• Season with salt to taste
• Serve with Daiya Pepperjack Style Shreds

Vegan Hoppin' John with Tatsoi

Adapted from Newly Vegan


INGREDIENTS:

• 1 onion, chopped
• 5 cloves garlic, minced
• 3 teaspoons chili powder
• 1 bay leaf
• 5 cups water
• 1 vegetable bouillon cube
• 3 cups cooked black-eyed peas
• 3/4 cup Texmati rice
• 5-6 bunches tatsoi, stems and leaves chopped separately
• sea salt

METHOD:

• Saute onion until translucent, add garlic and saute another minute
• Add chili powder and stir
• Add water, bouillon cube and rice, bring to boil, simmer 40 minutes
• Add black-eyed peas and chopped tatsoi stems, bring to boil and simmer 5 minutes
• Add tatsoi and stir until wilted, just a minute or two
• Remove bay leaf and salt to taste

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

Red Lentil Soup with Sweet Potatoes and Kale

Adapted from Eating Clean Recipes

INGREDIENTS:

• 1 tablespoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 cups water
• 1 cup red lentils, rinsed and drained
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons paprika
• 3/4 teaspoon ground cumin
• 1 large sweet potatoes, peeled and cubed 
• 1/2 bunch fresh kale leaves, stems removed and chopped

METHOD:

• Cook onion in oil for 5 minutes until softened
• Add garlic; cook and stir 30 seconds until fragrant but not browned
• Add water, lentils, salt, and spices
• Bring to boiling; reduce heat 
• Simmer, uncovered, 10 minutes
• Add sweet potatoes; simmer 10 to 15 minutes until sweet potatoes are just tender 
• Add kale, simmer about 5 minutes more or until kale is wilted and tender

Pasta with Sweet Potato Sauce, Asparagus and Zucchini

Adapted from Quality Health

INGREDIENTS:

• 1 large sweet potato, peeled and diced
• 1 teaspoon oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ¾ cup rice milk
• 2 tablespoons chopped parsley
• salt
• ½ pound cooked pasta

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• 1 teaspoon oil
• 2 cloves garlic
• 1 pound asparagus spears, cut into 1 inch lengths
• 1 large zucchini, cubed

METHOD:

• Place cubed sweet potato in saucepan and cover with water; bring to boil and cook 10-15 minutes until sweet potato is tender; drain and mash
• In a large skillet, sauté onion and garlic in oil for 5-10 minutes until tender; add to cooked sweet potato
• In the same skillet add oil, garlic, asparagus and zucchini, cover and cook on low until vegetables are tender, about 10 minutes
• Blend sweet potato, onion, garlic and rice milk until creamy
• Salt to taste
• Combine with cooked pasta

Sweet Potato Enchilada Casserole

Adapted from Veg Family

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, diced
• 2 sweet potatoes, cubed (about 4 cups)
• 1/2 bunch mustard greens, chopped (about 4 cups)
• 3 cups cooked beans
• 1 teaspoon ground cumin
• salt
• 1 - 19 ounce can enchilada sauce
• 12 corn tortillas, quartered
• 1 cup Daiya Cheddar Style Shreds

METHOD:

• Heat oil in large skillet
• Add onion and saute 5-10 minutes or until soft
• Add cubed sweet potato, cover and cook about 10 minutes or until tender
• Stir in beans and greens; cover and heat 5 minutes until greens are wilted
• Stir in cumin and salt to taste
• Heat over to 375 degrees
• Lightly spray 9 x 13 pan with cooking spray
• Scatter half of the tortilla pieces in the pan, covering the botton
• Top with half of the vegetable mixture, half of the enchilada sauce, half of the cheese
• Repeat with another layer of tortilla pieces, rest of vegetables and rest of enchilada sauce
• Cover and bake 20 minutes
• Remove cover, sprinkle with remainder of cheese and return to oven uncovered for 10 more minutes until cheese is melted

Beet Burgers

Served with veggie cheese on a lightly toasted sprouted 7 grain bun.

INGREDIENTS:

• 1 cup millet, rinsed (or brown rice)
• 2 cups water
• 1 vegetable bouillon cube

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• 6 small beets, peeled and shredded (about 5 cups)
• 1 large carrot, shredded (about 1 cup)
• 1/2 cup sunflower seeds, chopped

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• 1 1/2 cups cooked beans (or 1 can rinsed and drained)
• 1 tablespoon oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/2 teaspoon salt

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• 2 tablespoon flaxseed meal
• 6 tablespoons water

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• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon oil

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• 2 tablespoons whole wheat flour

METHOD:

• Combine millet, water and bouillon in pot and cook 30 minutes or until water is absorbed (cook brown rice for 50 minutes)
• Shred beets and carrots in food processor; set aside
• Combine flaxseed meal and water; set aside to gel
• In the food processor combine beans, oil, red wine vinegar, lemon juice, spices and 1 cup of the shredded beets, processing for several minutes until mashed; transfer to a large bowl
• Stir the rest of shredded beets, shredded carrots, sunflower seeds and cooked millet into the bean mash
• In the millet cooking pot, saute onion and garlic in oil about 5 minutes; stir into rest of vegetables
• Stir in flaxseed mixture
• Stir in flour
• Shape into twenty 1/2 cup patties and place on greased cookie sheet
• Bake for 20 minutes at 350 degrees (bake 10 minutes longer to serve without freezing)
• Cool on sheet for 10 minutes, carefully transfer to wire rack and cool 10 minutes longer
• Place racks in freezer for one hour or until patties are partially frozen
• Transfer patties to freezer container, separated by a piece of waxed paper
• To prepare frozen patties, broil in toaster oven for 10 minutes on each side

 

NOTES:

I tried a few different beet burger recipes and although the taste was good, in each case the burger did not hold together.  If I could get it cooked intact and transferred to a bun, it squooshed right out the other side of the bun at the first bite.  I kept trying until I came up with a burger that held together.  I also experimented with partially cooking and freezing to have burgers on hand at all times and that worked very well.  I like these so much I may never buy packaged veggie burgers again.

Slow Cooker Cabbage Rolls

Adapted from Discuss Cooking

INGREDIENTS:

• 1 large head green cabbage
• 3 cups cooked black beans (or 2 cans rinsed and drained)
• 2 cups cooked brown rice (cook in salted water)
• 2 carrots, finely shredded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1 jar spaghetti sauce

METHOD:

• Remove 10 leaves from head of cabbage, cook in boiling water 4-5 minutes until limp
• Shred remaining cabbage and place in bottom of slow cooker
• In a medium bowl mash beans with potato masher
• Add cooked rice, carrot, onion, garlic, tomato paste and spices and stir until combined
• Pour 1/2 jar of spaghetti sauce into slow cooker and stir to combine with shredded cabbage
• Evenly divide bean mixture among cabbage leaves, fold sides of leaf over filling and roll up
• Place cabbage rolls, seam side down, on top of shredded cabbage
• Top with remaining spaghetti sauce
• Cover and cook on low heat for 7-9 hours or on high heat for 3 1/2 - 4 1/2 hours
• Carefully remove cabbage rolls and serve with the shredded cabbage