Coconut-Curry Chickpeas and Veggies

This recipe is super-easy and versatile! The sauce only has three major ingredients – Veggie broth, coconut milk and curry powder. The key is to find a good-quality curry powder or garam masala blend! These Indian spice blends typically include spices like cumin, coriander, turmeric, black pepper, cinnamon and cloves. You can get sweet (mild) versions or spicy ones that include hot pepper like cayenne. Also, feel free to substitute different veggies if you’d like. This dish is rich and creamy and great served over rice!

HCV_CurriedChickpeasAndVeggies - 11 cup veggie broth
3/4 cup coconut milk
1 med or large potato, diced
2-3 carrots, diced
Small bunch of broccoli, chopped in small florets
1 can chickpeas (garbanzo beans), drained
1 cup frozen peas
2 tsp curry powder or garam masala
Other spices – salt, garlic powder, onion powder, parsley
1 Tblsp vegan margarine
1 Tblsp agave nectar or maple syrup (optional)

1 cup riceHCV_CurriedChickpeasAndVeggies - 1 (1)
Fresh cilantro (optional for garnish)

Start cooking veggies in boiling, salted water.
Boil for 8-10 min

Start cooking rice according to directions.

While veggies and rice are cooking, start making sauce.
Add veggie broth and spices to large skillet, and bring to boil.
Gently stir in coconut milk until it is dissolved.
Simmer for a few minutes and adjust seasonings.
HCV_CurriedChickpeasAndVeggies - 1 (2)Add chickpeas and frozen peas.
Drain cooked veggies and add to skillet.
Simmer a few more minutes.
Stir in margarine at end for a little more creaminess.

 

 

Serve over rice and garnish with fresh cilantro if you like!

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White Chili

This is another version of veggie chili that I really love. It’s much lighter in color due to the navy beans, chickpeas and mushrooms, but delivers just as much flavor! It’s high in protein due to the beans and chickpeas, and high in B vitamins and minerals due to the mushrooms.This is great served over rice and very kid-friendly. 🙂

HCV_WhiteChili - 1 (1)2 cups veggie broth
1 can navy beans (or any white beans)
1 can chickpeas or garbanzo beans
1 pkg cremini (baby bella) or white mushrooms, cleaned and chopped small
1 small can tomato sauce
1 large potato, peeled and diced small
2-3 carrots, peeled and diced small
1 cup rice
Seasonings – salt, pepper. garlic powder, onion powder, chili powder, chipotle powder
Toppings/garnish (optional) – Shredded vegan Daiya cheese, chopped onion, fresh herbs

HCV_WhiteChili - 1 (2)

Start to cook rice in a separate pot.

 

Combine veggie broth and tomato sauce in pot and add any chili seasonings that you like. Bring to a boil and add diced potatoes and carrots.
SImmer 8-10 min.

In the meantime, saute mushrooms in a little oil.
When mushrooms are soft and cooked through, add to chili.
Drain navy beans and garbanzo beans and add to chili.

HCV_WhiteChili - 1 (3)

Simmer 5-7 more min.
Adjust seasoning if necessary.

 

 

 

Serve over rice and garnish with vegan cheese, onions or herbs!

Enjoy!

HCV_WhiteChili - 1

Vegetable Udon Soup

If you’ve never had fresh udon noodles (Japanese noodles made from wheat flour) before, they are definitely worth seeking out! You can usually find them in the refrigerated section of any Asian market. If you don’t have access to an Asian market, fear not… the dried variety work well too! Or if you would like a gluten free option, rice noodles are excellent in this soup! This version has all vegetables, but I also like to add cubed firm tofu to this soup sometimes for added protein!

HCV_UdonSoup - 13 cups veggie broth
3 cups water
I package udon noodles (fresh or dried)
1 small bunch broccoli, cut in florets
2-3 carrots, sliced
1 pkg sliced cremini (baby bella) mushrooms
1 small can sliced water chestnuts, drained
1 can baby corn, drained and chopped bite-size pieces

2 Tblsp soy sauce or tamariHCV_UdonSoup - 1 (1)
Spices – garlic powder, onion powder, powdered ginger
Sliced green onions (optional, for garnish)

 

 

Start sauteing sliced mushrooms in a little margarine or oil.

HCV_UdonSoup - 1 (3)Start cooking noodles according to package directions.

While mushrooms and noodles are cooking, add broth and water to a soup pot. Add soy sauce, garlic powder, powdered ginger and any other spices you like. (You can also saute fresh chopped onion, garlic and ginger in a little oil first)
Bring to boil and add carrots and broccoli
Simmer for 5-7 min
Add water chestnuts, baby corn and mushrooms
Simmer another 5 min
Adjust seasoning if necessary
Lastly, drain noodles and add to soup

You can garnish with sliced green onion if desired!

HCV_UdonSoup - 1 (2)Enjoy! Just a side note… a ceramic soup spoon and chopsticks work great when eating this soup! 🙂

 

Tofu Lettuce Wraps

These tofu lettuce wraps are as good or even better than those I’ve had in restaurants… and with much less oil and sodium! The iceberg lettuce is so fresh and crunchy, and is the perfect wrapper for the salty, earthy flavors of the filling. These always go so fast when I make them, so I need to make a double-batch next time!

TofuLettuceWraps - 11 head iceberg lettuce
1 package extra firm tofu
1 package shiitake mushrooms
1 small bunch green onions
1 small can sliced water chestnuts
2 Tblsp oil (for sauteing)

Sauce ingredients:
2 Tblsp tamari or soy sauce
2 tsp rice vinegar
1 tsp toasted sesame oil
Garlic powder, ground ginger

TofuLettuceWraps - 1 (5)First, press out as much moisture from the tofu as you can. You can put weights on top of a plate to press it, but I usually don’t have the time or patience. Instead, I slice up the block of tofu and then take about half the slices at a time and press them together with my hands over the sink or a bowl. Repeat a few times and you can press out much of the moisture. Chop tofu into small, cubed pieces.

Add 2 Tblsp of oil to a skillet (I use half olive and canola oil).
Add diced tofu.
Cook for 10 min, occasionally turning tofu. (This step should also remove moisture in the tofu)
Finely dice green onions (white and light green parts) and mushrooms.
Add to onions and mushrooms tofu and saute another 5 min.
Drain water chestnuts and chop into small pieces.
Add water chestnuts to skillet.
Mix sauce ingredients and add to skillet.TofuLettuceWraps - 1 (6)
Cook for a few more minutes and you’re done!

To make iceberg lettuce cups:
Cut or bang out core of lettuce head
Cut off end of lettuce head on core side
Run remaining head under cold water so water runs between outermost leaf and the rest of the head. This should help separate outermost leaf until it peels off. Repeat with next outermost leaf, etc.

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Spoon filling into lettuce cups and fold over to make wraps! This recipe makes 6-8 wraps.

 

 

 

TofuLettuceWraps - 1 (8)Super-delicious! ENJOY!

Creamy Potato Leek Soup with Smoky Shiitake Bits

This potato leek soup is healthy and delicious… no butter or heavy cream needed! And it’s topped with salty, smoky mushroom bits that you can make while the soup is cooking! I highly recommend investing in an immersion blender. They are inexpensive and come in so handy with dishes like this!

CreamyPotatoLeekSoup - 1 (6)5 cups veggie broth or water (I use half of each)
1 cup unsweetened almond milk
4 large potatoes, peeled and chopped
2 leeks, cleaned and sliced
2 Tblsp olive oil
Spices – Salt, pepper, garlic powder, onion powder
Herbs – Dried parsley, ground thyme, bay leaf

Mushroom bits:
1 pkg shiitake or cremini mushrooms, cleaned and sliced thin
1 Tblsp tamari or soy sauce
1 tsp olive oil
1/8 tsp smoked sea salt

CreamyPotatoLeekSoup - 1 (2)Clean leeks by first cutting off tough dark green parts and bottoms
Slice in half lengthwise and run under cold water, being careful to clean out any dirt or sand in the layers
Chop white and light green parts
Saute in 2 Tblsp olive oil until soft and slightly caramelized

While leeks are sauteing, bring veggie broth/water plus herbs and spices to boil
Add chopped potatoes and cook approx 15 min until tender
Add sauteed leeks
Simmer 5-10 more min
CreamyPotatoLeekSoup - 1 (3)Puree with immersion blender or in food processor
Stir in unsweetened almond milk

Mix sliced mushrooms with other ingredients listed for mushroom bits
Heat 1 Tblsp of oil in a skillet and saute mushrooms for 10-12 min, tossing occasionally
Drain on paper towel

 

 

CreamyPotatoLeekSoup - 1 (5)Serve soup topped with mushroom bits and dried/fresh parsley or chives!