Recipes, Uncategorized

Potato Leek Soup

vegan-living-by-danielle-potato-leek-soup-ingredients.jpg

Ingredients:

  • 3 leeks, chopped
  • 2 cloves of garlic, minced
  • 1 Tbsp olive oil
  • 4 leafs of kale, stems removed
  • 1 Tbsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cups of broth
  • 2 medium potatoes, diced (peeled, if desired)
  • 2 bay leaves
  • 1 drained can of chickpeas (optional)
  • 2 Tbsp lemon juice
  • chives (optional, garnish)

Directions:

  1. Chop white parts of the leeks. (I also use the very light green parts.) It is easiest to wash the leeks in a strainer after they are cut.
  2. In a soup pot, sauté the leeks and garlic over medium-low heat until slightly wilted (about 5 minutes).
  3. Remove kale leaf from the stem. Roughly chop the leafy part of the kale.
  4. Add the kale, thyme, salt, and pepper to the pot. Cook for 2 minutes.
  5. Add broth, diced potatoes, and bay leaves. Bring to a boil.
  6. Once boiling, reduce to low heat, add chickpeas, and cover.
  7. Once potatoes are soft, remove the pot from heat.
  8. Remove the bay leaves.
  9. Use immersion blender to blend soup until smooth.
  10. Alternative to using the immersion blender: allow soup to cool off to luke warm temperature, ladle into a blender, and blend in batches. Dump the blended batches into another container or directly into bowls.
  11. If desired, serve garnished with snips of chives.

Enjoy!

Vegan Living by Danielle | Potato Leek Soup

Recipes, Uncategorized

Corn Chowder

I have missed chowder so much! A perfect mix between the New England and Rhode Island style chowders. Feel free to substitute more non-dairy milk for water and add extra cornstarch for a chowder that is more creamy.

 

Ingredients:

  • 2 Tbsp olive oil or butter flavored coconut oil
  • 1 cup white onion, diced (about 1 small onion)
  • 2 cups water
  • 1 cup celery, chopped (about 4-5 stalks)
  • 1 cup carrots, chopped (about 4-5 carrots)
  • 2 cups unsweetened, original non-dairy milk
  • 4 1/2 cups of canned sweet corn (about 28oz)
  • 2 cups potato, diced (about 1 medium potato. Peel potatoes if you prefer, I leave them on because a lot of the nutrients are there.)
  • 2 Tbsp cornstarch
  • 1 1/2 tsp garlic
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper

Chowder Ingredients | Vegan Living by Danielle

Directions:

  1. In a large pot, over medium heat, sauté the onions in oil until soft.
  2. Once the onions are soft, add the water, celery, and carrots. Cook for 12 minutes.
  3. Add non-dairy milk, corn, potatoes, and spices. Cover and cook for 20 minutes over medium-low heat.
  4. Serve warm. Add salt and pepper to taste if desired.

Enjoy!

Meal Prep Tip: Let the chowder cool, stir, and portion into 8oz – 12oz Tupperware to take with you for lunch! I can normally eat the same thing for lunch for the whole week and not get tired of it, but if you like more variety, throw a couple of the Tupperwares in the freezer. Just be sure to leave about an inch or more of space because liquid expands when it is frozen and you don’t want to crack the Tupperware. Also, I have found that soup can look a little strange as it defrosts, so don’t be alarmed if it does. Stir it up and thoroughly heat in the microwave or on the stove.

Corn Chowder | Vegan Living by Danielle

Recipes, Uncategorized

Winter Kale Salad

Winter Kale Salad | Vegan Living by Danielle

Ingredients:

Salad –

  • 1/4 cup dry quinoa (I think red or tri-color quinoa look the best)
  • 1/2 cup water
  • 8 cups of kale, thick stems removed
  • 1/4 cup hemp seeds (walnuts work well too, we have a nut allergy in the family so I sub hemp seeds)
  • 2 apples, chopped (I like fuji and honeycrisp best, but chose your favorite apples!)
  • 1/2 cup of pomegranate seeds (sub dried cranberries)

Dressing –

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp maple syrup

Directions:

  1. Put dry quinoa in a small pot with of water.
  2. Set timer for 15 minutes once the burner is turned on.
  3. Move the temperature to low or medium-low once water is boiling. (You’ll know quinoa is fully cooked when the kernels opened and look fluffy.)
  4. Remove the thick stems from kale and cut into bite-size pieces.
  5. Put all kale in a pot to steam with about 1-2 cups of water. Stir kale and repeat until all kale is very slightly cooked.
  6. Once kale is cooked, drain the pot and pat kale dry with paper towel if needed.
  7. In a small bowl, mix the apple cider vinegar, olive oil, lemon juice, and syrup.
  8. In a large bowl, combine cooled kale, cooled quinoa, fruit, seeds/nuts, and dressing.
  9. Toss until mixed thoroughly and dressing is evenly distributed.
  10. Enjoy!

Makes about 4 side salads, or 2 lunch-sized salads!

Recipes, Uncategorized

Ideas for Serving Quinoa Salad

There are many different ways you can serve quinoa salads!

The two recipes that I have shared so far are the Mexican Quinoa Salad and the Mediterranean Quinoa Salad. Both of these could be served on their own, hot or cold.

Some other ideas include serving the quinoa salad over a bed of fresh greens. The Mexican Quinoa Salad always pairs well with some salsa and slices of avocado.

One of my favorite ways to eat these salads, is wrapped in a tortilla, served cold, with some fresh greens. This is a really good way to grab lunch or dinner on the go! The Mexican Wrap is delicious with avocado slices and fresh salsa (the less liquid in the salsa the better). The Mediterranean Wrap is very yummy with a tablespoon or two of hummus spread on the tortilla.

Most tortillas are vegan, but always check the label to see if it contains milk, eggs, honey, or other non-vegan ingredients. For help identifying non-vegan ingredients, check out my post on Vegan Apps on iTunes!

Enjoy!

xo,

Danielle

Recipes, Uncategorized

Mexican Quinoa Salad

Vegan Mexican Quinoa | Vegan Living by Danielle

Ingredients:

  • 1 cup dry quinoa
  • 2 cups vegetable stock (or water with 1 tsp cumin and 1/2 tsp pepper)
  • 1 can of corn, drained
  • 1 can of diced tomatoes (with jalapeños if you like spicy!), drained
  • 1 can of your favorite beans (chickpeas, kidney, or black beans), drained
  • 1 can of olives, halved
  • 1 small zucchini, thinly sliced
  • 1/4 red onion, diced
  • 1/2 lime, juiced (approx. 1 Tbsp of juice)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 cup salsa
  • 2 Tbsp fresh cilantro, chopped (1 Tbsp dried cilantro)
  • 1 avocado (optional)

Directions:

  1. Put dry quinoa and stock, or water and spices, in large sauce pan over high heat.
  2. Reduce heat to medium-low when the pot is boiling and cover.
  3. Let quinoa cook for a total of approximately 15 minutes, or until all kernels are open and fluffy. Stirring is not necessary or recommended. Best results come when the lid is left on during the whole cooking process.
  4. Once quinoa is thoroughly cooked, move it to a bowl. Refrigerate to cool if desired to serve salad cold.
  5. While the quinoa is cooking and cooling, prepare remaining ingredients.
  6. Combine ingredients in a small bowl and mix well.
  7. Combine quinoa with remaining ingredients and mix well.
  8. Serve cool or warm and enjoy!
  9. Option to top each serving with sliced avocado and a whole, fresh cilantro leaf.