We’ve had a couple of cold weekends in Pittsburgh lately, so I decided to throw together some tomato soup out of two cans of plain tomato sauce I had in my pantry (which is actually just my dining room floor…college kitchens are tiny!). In my pre-vegan days, I would have let heavy whipping cream give this tomato soup it’s comforting creaminess, but I veganized it with some full fat coconut milk and added thickness by blending it with carrots and potatoes. I wouldn’t skip the the Herbs de Provence, they really elevate the flavor, adding an air of French sophistication (maybe?)
Anyways, the result is a thick and creamy tomato soup that even my tomato soup hating boyfriend and roommate really enjoyed. Recipe below!
- olive oil
- 3 large cloves of minced garlic
- 1 chopped carrot
- 1 small chopped onion
- 2 t Herbs de Provence
- 1 t basil pesto
- ½ t nutmeg
- a pinch of red pepper flakes
- 2 c vegetable broth
- 1 medium chopped potato
- 23 oz (for me, one small can and one regular-sized can) of plain tomato sauce
- 4 T full fat coconut milk
- salt and pepper to taste (wait until the end to add)
- Coat a medium saucepan with olive oil and sauté garlic on medium heat until fragrant. Add the onion and carrots and turn heat to low.
- Add the spices and combine, and cook until the onions are translucent.
- Add the vegetable broth, potatoes, and tomato sauce. Turn the heat to medium, and wait until the soup starts gently bubbling and potatoes are tender (for me this was conveniently the same time). Take the soup off of the heat and allow it to cool down a bit.
- Put the soup in a food processor or blender and blend until smooth. Pour it back into the saucepan and heat on low.
- Slowly add the coconut milk while stirring the soup. Add salt and pepper to taste, and serve!
Posted in Dinner, Food, Lunch, Soup, Uncategorized, Vegan
Tagged coconut milk, dairy-free, food, recipe, soup, tomato, tomato sauce, tomato soup, vegan
Last night I had a bunch of produce that had just about outlived it’s fridge time so I decided to cook up an Indian-inspired chili to use it all up! The only part of this recipe that is time consuming is the veggie chopping, other than that you just throw everything in the pot and let it simmer away. It ended up being pretty spicy because I was a little heavy-handed with the crushed red pepper flakes (oops! I adjusted the recipe afterwards as to not kill anyone), so I paired it with some mellow coconut basmati rice. It was really yummy and really filling!
Spicy Indian-Inspired Chili
Yield: About 6 servings
- 1 ½ each of garam masala, cumin, & turmeric
- ½ t each of cayenne, nutmeg, ginger, & cardamom
- 3 bell peppers, chopped (I did green, yellow, orange, because that’s what I had on hand)
- 3 small or 1 large onion, chopped
- 4 cloves of garlic, diced
- 3 tomatoes, peeled and chopped
- ½ jar of marinara sauce
- 1 zucchini, chopped
- 1 can of corn, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 c vegetable broth
- olive oil
- In a medium sized pot, heat olive oil and garlic on medium heat. Add the chopped onions along with all the spices and sauté until your kitchen smells like magic!
- Add in a little more olive oil (to cover the bottom of the pot) and toss in the chopped zucchini, bell peppers, tomatoes, corn, and beans. Toss it around with a spoon so everything is combined.
- Add the marinara sauce and vegetable broth and mix. Heat until the entire mixture boils, then turn down the heat to low.
- Simmer the chili on the stove for about twenty minutes (or more if you want, I just used this time to make the rice) to let the flavors meld. FLAVA FLAVVVVE!!!
- If you like your chili to be spicier, add crushed red pepper flakes along with the other spices. BE CAREFUL THOUGH! Once you put them in, you can’t take them out. (If you don’t heed this warning and your chili ends up being too spicy, salt it a bit and it will tone the spice down).
- You can essentially use any vegetables or beans that you want in this recipe, or leave them out entirely. I just used what I had on hand! This is why chili is awesome.
Coconut Basmati Rice
Yield: About 3 cups (6 servings, 1/2 cup each)
- 1 ½ c basamati rice, rinsed and drained until it doesn’t make the water cloudy (this took about 4 rinses for me)
- 1 c coconut milk
- 1 ½ c water
- ½ t turmeric
- pinch of salt
- Put everything in a rice cooker and mix so the turmeric and and coconut milk are well combined with the water.
- Turn the rice cooker on and let it do it’s rice cooker magic!
- If you don’t have a rice cooker (I actually don’t, but my lovely roommate Abbey let’s me use hers [and all her spices (THANKS ABBEY!)]) then you can easily do this on the stove following these basic cooking instructions. Just use the same ingredients/water and coconut milk ratio above.
- You can easily do this with another kind of white rice, I just had Basmati in my pantry.
Happy cooking 🙂
Posted in Dinner, Food, Lunch, Recipes, Uncategorized, Vegan
Tagged Basmati, chili, coconut, coconut milk, cooking, easy, Indian, quick, recipe, rice, vegan