Mike Bennett

~ Travel. Food.

Mike Bennett

Category Archives: Vegetarian

Pea and Asparagus Soup

10 Tuesday Jul 2018

Posted by Mike in Food, Recipes, Vegan, Vegetarian

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Asparagus, Food, Pea, Recipies, Soup, Vegan, Vegetarian

IMG_44904 Tbsp Olive Oil
12oz Asparagus, cut into thirds (fibrous ends broken off)
10oz Fresh or Frozen Peas
4 Cloves Garlic, Minced
1 Shallot, Thinly Sliced
Salt & Pepper
1.5 Cups Almond Milk (Unsweetened)
1.5 Cups Low Sodium Vegetable Broth
2 Tbsp Nutritional Yeast

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Vegetarian Sopa de Lentejas

31 Wednesday Jan 2018

Posted by Mike in Food, Recipes, Soups, Vegetarian

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Camino de Santiago, Food, Lentils, Meat Free, Soup, Spainish Food, Vegetarian

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’

30 Tuesday Jan 2018

Posted by Mike in Food, Vegan, Vegetarian

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Cashew Cheese, Nuts, Vegan, Vegan Parmesan, Vegetarian

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.

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