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Black Bean Soup

Black Bean Soup

Serves 6-8

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 can diced tomatoes
  • 2 tablespoons white or apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 3-4 bay leaves
  • Salt and pepper to taste
  • 6 cups black beans, cooked
  • 2 cups vegetable broth
  • ¼ cup fresh parsley

Instructions

  1. In a large stockpot over medium-high heat, sauté the onion, garlic, and bell pepper in the olive oil until the onion begins to soften, about 5 minutes.
  2. Add the tomato, vinegar, cumin, coriander, paprika, bay leaves, salt, and pepper and cook for another 5 minutes.
  3. Add the beans and broth and reduce to a simmer. Cook for about 15 minutes, covered.
  4. Remove bay leaves and serve garnished with parsley.
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Chickpea Soup with Chorizo

Serves 8

Ingredients

  • 2 tablespoons olive oil
  • 1 package vegan chorizo (try Tofurky)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • ½ cup sofrito (homemade or store bought)
  • 1 carrot, chopped
  • 1 large potato, cubed
  • 2 stalks celery, chopped
  • 1 chili in adobo
  • ½ cup tomato sauce
  • 2 teaspoons liquid smoke
  • 4 cups vegetable broth
  • 4 cups chickpeas
  • 1 bunch of spinach, roughly chopped

Instructions

  1. Heat oil in a medium stockpot over medium heat. Cook chorizo, onion, and garlic, until onion begins to soften.
  2. Add the sofrito, carrot, potato, celery, and chili; cook for about 5 minutes.
  3. Add the tomato sauce, liquid smoke, and broth and bring to a boil.
  4. Turn down to a simmer, and cook uncovered for about 15-20 minutes or until vegetables are tender.
  5. Add the chickpeas and cook for about 5 more minutes. Remove from heat and fold in the spinach.
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Chickpea Soup with Chorizo

Fried Plantains

Fried Plantains

Serves 4-6

Ingredients

  • 4 green plantains
  • ½ cup oil for frying
  • Salt to taste

Instructions

  1. Slice plantains into 1-inch pieces and peel.
  2. Fry slices over medium heat until they soften. Remove from oil and drain.
  3. Using a tostonera or the bottom of a cup, mash each piece until they are about ¼ of an inch thick.
  4. Dip each piece in warm salted water and fry again until crispy. Remove from oil and drain.
  5. Salt to taste and serve plain or with salsa or pico de gallo.
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Herbed Vegan Gravy

Serves 4-6

Ingredients

  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon poultry seasoning or ground sage
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable stock (or 2 cups water mixed with 1 bouillon cube)
  • Salt and black pepper to taste

Instructions

  1. Put oil in a small pot and sauté with the garlic and herbs over medium-high heat. Reduce heat and add the flour, while stirring to avoid lumps.
  2. Cook with the flour for about 2 minutes or until it starts to brown slightly.
  3. Still whisking, add vegetable stock a little at a time. Continue to cook and whisk until it starts to thicken.
  4. Add salt and pepper to taste. Once the gravy has reached desired thickness, remove from heat and serve immediately.
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Herbed Vegan Gravy

Mashed Potatoes

Mashed Potatoes

Serves 4-6

Ingredients

  • 6 large potatoes, cubed (leave unpeeled if organic)
  • 3 tablespoons vegan butter (try Earth Balance)
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon white pepper
  • ½ cup dairy-free milk
  • ¼ cup chopped fresh chives (optional)

Instructions

  1. Place the potatoes in a large pot and cover with water. Bring to a boil and cook for about 20 minutes.
  2. Drain the potatoes, reserving some of the water.
  3. Place in a bowl with the vegan butter and spices. Add some of the dairy-free milk as you mash and mix the cooked potatoes to achieve desired creaminess. If more liquid is needed, add some of the reserved cooking water.
  4. Adjust spices to taste, sprinkle with chives if using, and serve hot.
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Moo-Free Cheese Sauce

Makes 2 cups

Ingredients

  • 2 tablespoons vegan butter or mild-flavored oil
  • 1 cup nutritional yeast
  • 1 tablespoon soy sauce or Bragg Liquid Aminos
  • 1 tablespoon garlic powder
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 teaspoon mustard
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon dried basil (optional)
  • 1 teaspoon turmeric (optional)
  • 1 ½ cups dairy-free milk

Instructions

  1. Melt the butter or oil in a saucepan over low-medium heat. Add the remaining ingredients, the dairy-free milk last. Continue to cook, whisking until hot and smooth. Perfect for macoroni and cheese, over grilled veggies, or as a dipping sauce.
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Moo-Free Cheese Sauce

Mushroom Onion Soup

Mushroom Onion Soup

Serves 4-6

Ingredients

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1 pound mushrooms, sliced
  • 1 tablespoon paprika
  • 1 teaspoon dill
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons soy sauce
  • 1 cup water or vegetable stock
  • 2 tablespoons olive oil
  • 2 tablespoons unbleached flour
  • 2 cups dairy-free milk
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large stock pot and add the onions. Cook over medium-high heat, stirring often, until the onions start to soften, about 8 minutes.
  2. Add a few tablespoons of water to deglaze and continue cooking until they are brown and caramelized, about 5 minutes.
  3. Add the mushrooms, paprika, dill, salt, and pepper. Lower the heat slightly, cover, and cook 5 minutes, stirring frequently.
  4. Add the soy sauce and vegetable stock. Uncover and simmer about 10 minutes.
  5. In a separate pan, mix the olive oil and flour to form a thick paste. Cook over medium heat, stirring constantly, for 1 minute. Whisk in the dairy-free milk and cook until steaming and slightly thickened.
  6. Pour the dairy-free milk mixture into the soup. Stir in the lemon juice just before serving.
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Posole

Serves 6-8

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 head garlic, minced
  • 1 roasted poblano chili, diced
  • 1 jalapeno, diced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon ground cloves
  • 3 cups vegetable broth
  • 1 can tomato sauce
  • 1 batch of Jackfruit Tacos
  • 1 (29-ounce) can hominy, rinsed and drained
  • ¼ cup fresh cilantro
  • 2 limes, cut into wedges
  • Salt and pepper to taste

Instructions

  1. Sauté the onion and garlic in olive oil over medium-high heat in a large stockpot until onion has softened, about 5 minutes.
  2. Stir in chili, jalapeno, and all of the spices. Cook for 2 minutes.
  3. Pour in the broth and tomato sauce and bring to a simmer. Cook for about 20 minutes, uncovered.
  4. Add the jackfruit tacos and the hominy and cover, cooking for about 10 more minutes.
  5. Garnish with cilantro and slices of lime. Add salt and pepper to taste.
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Posole

Queso

Queso

Makes about 3 cups

Ingredients

  • 1 tablespoon olive oil
  • 1 red bell pepper, diced
  • 1 jalapeno, seeded and diced
  • ¼ cup onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon chili flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Dash of cayenne
  • 2 tablespoons lemon juice
  • 1 vegetable bouillon cube
  • 1 cup soaked cashews
  • 1 cup dairy-free milk
  • 1 cup coconut milk
  • 3 tablespoons cornstarch

Instructions

  1. Sauté all vegetables, spices, and lemon juice in a medium sauce pan until soft and tender.
  2. Blend the bouillon cube, cashews, milks, and cornstarch until completely smooth.
  3. Add the cooked vegetables to the blender and process again until smooth.
  4. Return all the contents to the sauce pan and cook until queso becomes thick.
  5. Serve hot or chilled; as a topping for soups, nachos, or chili relleno; or in quesadillas.
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Holiday Stuffing

Serves 6-8

Ingredients

  • 2 tablespoons vegetable oil, divided
  • ½ small onion, diced
  • 2 celery stalks, chopped
  • 4 cups bread cubes, toasted
  • 1 cup vegetable broth
  • 2 Fuji, gala, or pink lady apples, cored and chopped
  • ⅓ cup raisins
  • ¼ cup dried cranberries
  • 1 teaspoon basil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 350°F.
  2. In a large skillet, heat 1 tablespoon of the oil. Sauté the onion and celery until tender, about 5-7 minutes.
  3. Use the remaining oil to grease a medium casserole dish and pour the sautéed vegetables into the dish.
  4. Add all the remaining ingredients and toss well, making sure all of the bread cubes are soaked in the vegetable broth. Bake for 45 minutes.
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Holiday Stuffing

Tortilla Soup

Tortilla Soup

Serves 8

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 4 carrots, chopped
  • 3 stalks celery, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon red chili flakes
  • ½ teaspoon oregano
  • 10 corn tortillas
  • 2 limes, cut into 8 wedges
  • 1 avocado, sliced

Instructions

  1. Put olive oil, garlic, and all veggies into a large pot over medium heat; stir constantly for 5 minutes.
  2. Add vegetable broth and spices. Reduce heat, cover, and simmer until veggies are tender.
  3. Meanwhile, over medium-high heat, fry corn tortillas in heated oil. Cut into strips and use to top each serving of soup, along with lime wedges and avocado.
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