Vegan Miso Soup

I’m searching for oatmeal alternatives for breakfast this year – having finished the 365 Oatmeal Project in 2015 – my wife suggested going Asian. One thing that’s very different about the culture of the east, breakfast isn’t too much different than what you might see served at lunch or dinner! So why not? I’ll give … Continue reading Vegan Miso Soup

Vegan Curry Soup

No recipe here. I was winging it! I added leftover veggie broth to the pressure cooker and just kept adding stuff until it looked right: bean sprouts, bell peppers, tofu, spinach, mushrooms, curry powder, Mrs. Dash salt substitute, basil, garlic, soy sauce and black pepper! Actually I’m now convinced that cooking is so simple. It’s … Continue reading Vegan Curry Soup

Kidney Bean Soup

Soak a half cup of kidney beans in water overnight. Next morning, add the drained and rinsed beans with two cups of veggie broth to your pressure cooker. Add jalapeño peppers, cashews, mushrooms, Mrs. Dash salt substitute, a tablespoon of oil, pepper, basil, garlic and onion. Cover and cook until the whistle dances. Lower heat to … Continue reading Kidney Bean Soup

Spicy Bean Soup

Whoa! Spicy! This is 15-bean soup prepared in a pressure cooker with veggie broth, half an onion, two cloves of garlic, champignon mushrooms, homegrown tomatoes, Sriracha sauce, red pepper flakes and homegrown jalepeños! It’s served over a cup of brown rice. Whoa. I am still sweating. I love this stuff! Continue reading Spicy Bean Soup

Vegan Spicy Soup

Spicy vegan soup strikes once again! 1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 teaspoon ground pepper Mrs. Dash’s Salt Substitute Combine the ingredients and cook on medium heat until boiling. … Continue reading Vegan Spicy Soup

Good day for soup!

Spicy vegan soup strikes again! 1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon Thai pad sauce 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 1 cup sliced mushrooms 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 cubed firm tofu 1/4 teaspoon ground pepper Mrs. Dash’s … Continue reading Good day for soup!

Spicy Vegan Soup

1 quart veggie broth 1 teaspoon red pepper flakes 1 teaspoon Thai pad sauce 1 teaspoon olive oil 1 cup Korean rice cake slices (I used brown rice) 1 cup sliced mushrooms 2 cloves minced garlic 1/4 cup sliced zucchini 1/4 cubed firm tofu 1/4 teaspoon ground pepper Mrs. Dash’s Salt Substitute 1/2 cup noodles … Continue reading Spicy Vegan Soup

Veggie Soup

Often times I don’t cook with a recipe. I start throwing stuff in the pot and somehow it all turns out good in the end! That’s what I did tonight. I started out with a quart of veggie broth. I added a hefty teaspoon of red pepper flakes and an equal amount of Sriracha sauce. … Continue reading Veggie Soup

Miso Soup

Nothing beats a bowl of hot miso soup for nutrition and ease of preparation! I boil 2 cups of water and add a tablespoon of miso with minced garlic and diced firm tofu. Later, I add spinach and stir until it softens. That’s it! Serve with brown rice and you have a nutritious, simple meal! Continue reading Miso Soup

15-Bean Vegan Soup

Last night I put a quart of veggie broth in the slow cooker with some onion, garlic, mushrooms, carrots, turmeric, ground cumin and a cup and a half of Hurst’s 15-Beans. That’s a mix of beans like pinto, lima, garbanzo, split peas, kidney, white, red, lentil, you get the idea! I also added a cup … Continue reading 15-Bean Vegan Soup

Again?

Again? Yeah, don’t judge. I spent the morning freezing my bippy off while my daughter ice skated for two hours! Nothing like spicy vegan soup to warm you up! I’ve got mushrooms, brown rice cake, peppers, spinach, garlic, shallots, kimchi, Sriracha, wasabi and beer. Hmm… I’m feeling pretty good about lunch right now! Continue reading Again?

Mushroom Soup

Happy New Year! I’m enjoying my biggest meal of the day with a delicious serving of mushroom soup. I added these slices of portobellos along with tofu, baby potatoes, spinach, olives, green onions, cashews and brown rice! I started with a quart of veggie stock, some garlic and basil and some jalepeños. Hope you have … Continue reading Mushroom Soup

Leek Soup

I’m kind of happy with the way this turned out. No recipe. I just kept adding stuff and ended up with an awesome vegan meal: Leek Onion and Mushroom Soup with tofu, cilantro, Asian chives, peppers and beer! Cheers! Continue reading Leek Soup

Spicy Vegan Soup

Friday night is when I usually make spicy vegan noodle soup. Here’s the basic recipe. This time I used nacho chips, spinach and Pad Thai sauce with MSG. I paid the price. Even though I ran four miles after work, I gained three pounds the morning after! Delicious though. I’ll work off those pounds this … Continue reading Spicy Vegan Soup

Happy Saturday!

I don’t know why, but I always gain weight when I eat spicy noodle vegan soup! For some reason, it never stops me. My mouth is on fire thanks to a tablespoon of red pepper flakes and Sriracha sauce! This is one of my all-time favorite vegan meals. This time I added Korean Tok (sliced … Continue reading Happy Saturday!

Ground Hog Day

I’m okay with every day’s food being nearly the same…as long as it tastes this good! I’m addicted to spicy hot foods. This awesome soup has a tablespoon of red pepper flakes, a tablespoon of Sriracha sauce, a handful of tofu, fresh spinach, veggie broth and baby portabella mushrooms! If you have visited the blog … Continue reading Ground Hog Day

Spicy Noodle Tofu Soup

Happy Memorial Day Weekend! Great weather, a couple of family trips to the swimming pool and good food equals a super start to summer. What’s better than spicy noodle soup? Here’s the basic recipe. I modified it slightly by not using oil. Love this stuff! No good news on my weight. I hit 203 and … Continue reading Spicy Noodle Tofu Soup

Miso Soup

Always a simple and filling breakfast, miso soup is a Korean mainstay. I make mine with two cups of water, spinach, tofu and a heaping tablespoon of miso paste. The radish kimchi and some brown rice make this a healthy start to the day! Continue reading Miso Soup

New iPhone App

Yesterday I discovered an app called Steller. It has a variety of layout templates and styles to make it simple to share photos, video and text. I experimented a little with my breakfast: How to make Miso Soup. Not sure of the availability with other-than-Apple products, but it’s free, it’s good-looking and it has a … Continue reading New iPhone App

Spicy Noodle Soup

It’s our first ice storm of the season. I’m such a wimp driving in winter now. I grew up in Michigan. The problem is the people in Maryland don’t know how to drive in winter conditions. They go too fast and I’ve seen too many accidents. I prefer to stay home on an icy cold … Continue reading Spicy Noodle Soup

Spicy Noodle Soup

I started cooking this morning at 5:30. I’ve made this recipe dozens of times, but each time I try something a little different. Recipe: 2 tablespoons olive oil 3 cloves garlic, minced 4 oz extra firm tofu, diced 4 cups broth (organic veggie) 4 oz rice noodles 2 tablespoons tamari soy sauce 1 tablespoon sriracha … Continue reading Spicy Noodle Soup

Vegan brunch idea: Curried Vegetable Bisque

Curried Vegetable Bisque
Curried Vegetable Bisque

When I woke up this morning I had no idea I’d be making Curried Vegetable Bisque. But while surfing the web I found this video about making soups with our soy milk maker. I didn’t have cilantro or tamari soy sauce, so I made a quick trip to Wegman’s to pick up supplies. By the time I got back and prepared everything, my breakfast had turned into brunch.

Continue reading “Vegan brunch idea: Curried Vegetable Bisque”