Vegetarian Sopa de Lentejas

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IMG_0039I’ve been craving some food, which brings back memories of the Camino de Santiago for a while and this meat-free version of the wonderful Sopa de Lentejas, fills that need. The rock salt and mushroom broth give enough ‘meaty’ flavor that I just didn’t miss the bacon.

2 Cups brown lentils
8 Cups Mushroom Broth
1/4 Cup Olive Oil
1 Large Onion, chopped
1 Large Carrot, chopped
4 Cloves Garlic, minced
1 Cup Tomatoes, chopped
1 Tsp Spanish Paprika
1 Medium Potato, peeled and diced
1 Tblsp Tomato Paste
3 Bay Leaves
1 Tsp Rock Salt

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Vegan, Parmesan ‘Cheese’

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Vegan ParmesanI’ve been throwing a couple of tablespoons of this, over all my salads and pastas recently.    The yeast gives enough flavor to fool my tastebuds and the serving provides 9g of complete protein.

3/4 Cup of Raw Cashews
3 Tbsp Nutritional Yeast
3/4 Tsp Salt
1/4 Tsp Garlic Powder

Pulse all ingredients in a food processor, until even and well mixed to desired consistency. The amount of ‘cheesiness’ can be adjusted by adding or removing nutritional yeast.

White Bean Vegan Chili

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IMG_00511 Pack of Extra Firm Tofu, cubed
4 Tblsp Olive Oil
2 Tblsp Chili Powder
2 Tblsp Ground Cumin
½ Tsp Salt
½ Tsp Cayenne Pepper
2 Medium Onions, chopped
4 Cloves of Garlic, minced
3 15oz Cans of White Beans, drained
2 4oz Cans of Chopped Green Chiles
2 Tsp Oregano
2 Cups Low Sodium Vegetable Broth
2 Cups Low Sodium Mushroom Broth
7oz Shredded Cashew Cheese
Chopped Scallions and Cilantro for garnish

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