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

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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

Lily’s Favorite Chili

Lily's Favorite Chili Award | Vegan Living by Danielle
Won the “Most Creative” category at a Chili Cook-Off!

Ingredients: 

  • 1/2 medium yellow onion, diced
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 2 medium sweet potatoes, cubed
  • 1 (28 oz) can of ground peeled tomatoes
  • 1 jalapeno pepper, finely diced (optional for spice lovers)
  • 1 cup dry quinoa
  • 2 cups water
  • 1 1/2 Tbsp chili powder
  • 1 Tbsp oregano
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1/4 tsp of cayenne (optional for spice lovers)
  • 1 (15.5 oz) can kidney beans, drained
  • 1 bunch of kale, stems removed

Directions:

    1. Place olive oil, garlic and diced onion on low in a crockpot.
    2. Cut up the sweet potatoes.
    3. Add sweet potatoes, tomatoes, quinoa, water, jalapeno pepper (if desired), and all the spices to the crockpot.
    4. Rip or cut kale leaves to bite sized pieces.
    5. Stir occasionally.
    6. Once the quinoa grains have opened, add kidney beans and kale.
    7. Stir occasionally.
    8. Ready to serve when the sweet potatoes are soft (approx. 8 hours).
    9. Serve warm and enjoy!

This recipe is a good one to meal prep! Cooled chili can be separated into freezable Tupperware containers and kept frozen until they are ready to be eaten. For this, and almost all recipes, I recommend leaving the peel on and just washing all veggies well. The peel contains a lot of the nutrients, and we wouldn’t want to waste all that goodness by throwing it out!