Sweet Potato Soup

Turned out good, but not perfect yet.  I need to make it again and play around with some different spices to get it just right...

SWEET POTATO SOUP

4 medium sweet potatoes

4 c. vegetable broth

1 (15 oz) can of white beans, drained and rinsed

1-2 t. salt, to taste

Preheat oven to 400.  Bake potatoes until tender (about 1 hour).  Once done, peel and cube potatoes and place in blender or food processor.  Add other ingredients and season to taste.  The soup will be warm enough to serve, but you can put it in a large pot on the stove and heat more if desired.  

Garnish with avocados, croutons, sunflower seeds, or whatever tickles your fancy at the moment.   

**I added some paprika into the soup I made, and ate it with avocados and some tortilla chips.  

**Mom put avocados, croutons, and sunflower seeds and added nutmeg to hers.

Thin Mints

So easy and SO GOOD!


THIN MINTS

1 sleeve of Ritz crackers
2 c. vegan chocolate chips (my fav is Ghirardelli semi-sweet)
2 T. shortening
1 t. mint extract

Line a cookie sheet with parchment paper and set aside.

In a microwave-safe bowl, melt the chocolate chips and shortening in the microwave in 10-15 second intervals - stirring between each time - until melted.  Drop Ritz crackers one by one into the chocolate.  Once coated, use a fork to scoop covered crackers out and place on parchment paper lined cookie sheet.

Place cookies in fridge or freezer to let chocolate set up.  Then enjoy!

Chik'n Pot Pie

Winner, winner, fake chicken dinner!!


CHIK'N POT PIE

1 vegetable bouillon cube
2 1/2 c. hot water
1/2 c. nutritional yeast
1/2 c. flour
1/2 c. olive oil
1 t. garlic salt
1/2 t. black pepper
1 (15 oz) can white potatoes, drained and cut into small pieces
1 1/2 c. frozen mixed corn, peas, and carrots
1 (10oz) bag Gardein teriyaki chik'n strips (save sauce pack to use for something else)
1 box puff pastry sheets

Preheat oven to 400.

Mix vegetable bouillon with hot water to make broth.  Set aside.

Combine nutritional yeast and flour in large pot and stir constantly over low-med heat until lightly toasted.  Add oil, stirring to make a roux.  Slowly whisk in stock, then add garlic salt and pepper.  Add vegetables and chik'n.  Increase heat to med-high and cook until mix just starts to boil.

Roll out 1 sheet of puff pastry and place in 9" pie dish.  Trim to fit.  Place pastry in oven 5-10 minutes, until it starts to puff.  Remove from oven.  Pour in filling and place other pastry sheet on top.  Cut and press edges together.  Make several 1" slits in top.

Bake 20 minutes until golden.

So good!!

Carrot Cake Cookies

I love making cookies!  I found this recipe online this week and immediately knew I had to try them out.  I made a few modifications to make them vegan and they turned out SO GOOD!!

CARROT CAKE COOKIES

1 c. shortening
1 1/4 c. sugar
1 c. raw, grated carrots
1/3 c. crushed pineapple
1 flax egg (1 T. flax meal whisked with 3 T. water)
1 t. vanilla
1 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
2 t. baking powder
2 1/4 c. flour

FROSTING
6 oz. Toffuti Better Than Cream Cheese (soy cream cheese) - room temp.
2 1/2 c. powdered sugar
2 T. pineapple juice
1/2 t. vanilla


Preheat oven to 350.

Make flax egg in a small dish and place in fridge for a few minutes.

Cream shortening and sugar.  Grate, then add carrots and pineapple and mix well.  Add flax egg and vanilla.  Mix well.  Add rest of cookie ingredients and beat until well combined.  It will be a softer dough.  Drop by spoonfuls onto a greased cookie sheet. Bake 10-15 minutes.  DON'T OVERCOOK!

Cool completely on wire racks.  While cookies are cooling, beat all frosting ingredients together until smooth.  Frost cookies and sprinkle with a little extra nutmeg.  Delicious!

Hawaiian Waffles with Tropical Rum and Maple Syrup

Oh my goodness!!  New favorite thing ever!  I got this recipe from meettheshannons.net.  

HAWAIIAN WAFFLES

2 c. Bisquick
2 T. coconut flour
1 c. almond milk
1 T. unsweetened applesauce
1 T. flax meal
1/3 c. pineapple juice

Pineapple slices and sweetened coconut for toppings

Mix all ingredients until smooth and creamy.  Follow instructions on your individual waffle iron for making the waffles.


TROPICAL RUM AND MAPLE SYRUP

2 c. pure maple syrup
2 t. rum extract
1 T. pineapple juice
2 t. margarine

In saucepan, mix all ingredients together and heat over low heat.  Once margarine begins to melt, use spatula to blend in it.  Let it simmer until it begins to bubble.  Remove from heat.

Glazed Lentil Walnut Loaf

I got this recipe from ohsheglows.com.  I changed it a bit by taking out the raisins that she puts in it.  Because I hate raisins.  When I'm president of the United States I'm abolishing raisins.

LENTIL WALNUT LOAF

1 c. uncooked green lentils

1 c. walnuts, finely chopped and toasted

3 T flax meal + 1/2 c. water

3 garlic cloves, minced

1 1/2 c. diced yellow onion

1 c. diced celery

1 c. grated carrot

1/3 c. sweet apple (firm variety - I used a honeycrisp), peeled and grated

1/2 c. oat flour

3/4 c. bread crumbs

3/4 t. dried thyme

3/4 t. salt

pepper to taste

GLAZE

1/4 c. ketchup

1 T. pure maple syrup

2 T. unsweetened applesauce

2 T. balsamic vinegar

Rinse and strain the lentils.  In a pot, with 3 c. water bring to a boil and season with salt.  Reduce heat to medium and simmer, uncovered, for at least 40-45 minutes.  Stir frequently and add more water as needed (I ended up adding an additional 2 c. of water).  You want to overcook the lentils slightly until they are a doughy consistency.  Mash lentils slightly with a spoon when done.  

While lentils are cooking, toast walnuts at 325 for 8-10 minutes.  Set aside and increase heat to 350.  

Whisk flax meal and water and set aside.  

Heat 1 t. of olive oil over medium heat.  Saute garlic and onion for 5 minutes.  Season with salt.  Then add celery, carrot, and apple.  Saute 5 minutes more.  Remove from heat.  Mix all ingredients together in large bowl.  Adjust seasoning to taste.  

Grease loaf pan.  Press mixture in firmly.  Whisk glaze ingredients and spread half on top of loaf.  Save the rest for dipping sauce.  Bake 40-50 minutes, uncovered, until edges are lightly brown.  Cool 10 minutes then serve!

No-Bake Pumpkin Oatmeal Cookies

Holy crap, these were amazing!  They're not healthy, by any means, but they made my mouth very happy last night!


NO-BAKE PUMPKIN OATMEAL COOKIES

1 1/2 c. white sugar
1/2 c. brown sugar
3/4 cup margarine
2/3 c. almond milk
1 (3.4 oz) box instant vanilla pudding mix + 1 T. pumpkin pie spice
3 1/2 c. quick oats
1 t. pumpkin pie spice
1 t. vanilla

In a saucepan combine sugars, margarine, and milk.  Bring to a boil.  Boil for two minutes.

Remove from heat and add pudding mix and 1 T. pumpkin pie spice, stirring to combine completely.  Add teaspoon of pumpkin pie spice, vanilla, and oats.  Stir to combine and let stand 5 minutes.

Drop by rounded tablespoon onto waxed paper and allow to cool completely.  Store in airtight container.