Fresh Corn Chowder

Corn chowder is a great summer soup and a nice change from just eating corn-on-the-cob! There are only a few ingredients and you can get creative with the toppings. Cutting the corn off the cob is easy if you have a sharp knife and a wide, flat bowl to cut it into. Just stand the husked corn cob on end and cut downwards. Also, an immersion blender is extremely handy to puree soup! This soup is creamy on its own from the pureed corn and potatoes!
Note: You can also use frozen corn if fresh corn is unavailable

HCV_CornChowder - 1 (1)2 cups veggie broth + 1 cup water
3 cups fresh cut corn (approx 4 ears)
1 small onion (or 1/2 med onion), minced
2 small (or 1 large) potatoes, peeled and chopped
1 Tbsp olive oil
1-1/2 tsp salt
1/2 tsp dried parsley
1 bay leaf

Topping suggestions:
Whole fresh corn kernels, reserved
Chopped avocado
Chopped tomato
Chopped bell peppers or hot peppers
Chopped fresh herbs like parsley or dill
Roasted pumpkin seeds
Chopped olives
Chopped roasted red peppers
Crumbled tempeh bacon

HCV_CornChowder - 1Heat olive oil in bottom of a soup pot and add minced onion. Saute for a few min until onion is soft.
Add veggie broth, water and seasonings and bring to a boil.
Add corn and potatoes, and simmer for 8-10 min.
Remove from heat and and puree soup, using an immersion blender or food processor (I like to puree it halfway and leave it a little chunky)


Add toppings of your choice and enjoy!

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Quick and Easy Mexi-Melts

This recipe is so simple and great when you have to whip up a quick meal! Just a few ingredients, but very yummy, and kid-friendly too! If you haven’t tried Daiya vegan cheese, it’s very tasty, plus it melts nicely! I buy the block of Daiya cheddar in my local supermarket, and grate it myself. You can also use corn or flour tortillas (I used corn to keep it gluten-free). This recipe makes about eight mexi-melts.

1 can black beans, drained
1/2 cup veggie broth
1/2-1 cup cooked corn
Taco seasoning, chili powder, salt, garlic powder, onion powder

1 cup shredded Daiya cheddar cheese

1 package soft tortillas (corn or flour)

Choose any accompaniments that you like:
Chopped lettuce, tomatoes, guacamole, pico de gallo, salsa, etc

Heat black beans, veggie broth and seasonings in a saucepan.
Mash beans with a potato masher, leaving some beans whole.
Stir in corn.HCV_EasyMexi-Melts - 1

Spray skillet with cooking spray and heat skillet.
Place tortilla in skillet and heat on each side for 30 sec.
Add a few spoonfuls of bean/corn mixture to one side of tortilla.
Sprinkle some Daiya cheddar on top.
Fold over other half of tortilla.
Heat for a minute, and then carefully turn over and heat on other side for a minute. Press down with spatula. Everything should melt together!

That’s it!
Serve with an toppings or accompaniments that you like!

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Veggie Enchilada Casserole

I love vegetable enchiladas, especially when they’re smothered in enchilada sauce! This casserole has a lot of the same elements. I used spinach in this version, but you could also add broccoli, mushrooms, zucchini or other veggies you like. I like the fact that this casserole is similar to a lasagna and can be cut in squares. You can sprinkle some shredded non-dairy cheese on top if desired, but this casserole is great even without it. It’s extra delicious with a dollop of guac on top!

HCV_VeggieEnchiladaCasserole - 18 corn tortillas, cut in halves
1 can black beans (or any other type)
1 cup corn (fresh, frozen or canned)
2 cups fresh spinach, chopped

Enchilada sauce:
1 cup veggie broth
1 small can tomato paste
2 tsp chili powder
1/2 tsp cumin
Salt, garlic powder, onion powder, oregano
Cayenne pepper or hot sauce (optional)

1/4 cup Daiya non-dairy cheese, shredded
(optional for top)HCV_VeggieEnchiladaCasserole - 1 (5)

Make enchilada sauce by combining all sauce ingredients in saucepan and simmer a few minutes.
Drain black beans and place in saucepan. Add 1/2 cup broth/water, plus seasonings (salt, garlic powder, onion powder) and bring to boil. Mash beans with potato masher.

Preheat oven to 350 degrees
Now you can start assembling casserole.
Spread 1/4 sauce in an 8×8 baking pan.
Place 5 corn tortillas halves to cover bottom.
Spread half of black beans on tortillas.HCV_VeggieEnchiladaCasserole - 1 (2)
Spread half of corn on beans.
Spread half of spinach (or other veggies)
Spread 1/4 sauce on top of veggies
Place 5 more corn tortillas halves on top
Repeat fillings the same as first layer.
Spread remaining 6 corn tortilla halves on top.
Spread remaining sauce over tortillas.
(Optionally, sprinkle shredded Daiya cheese on top)


Bake 30 min HCV_VeggieEnchiladaCasserole - 1 (3)covered, 10 min uncovered
Let stand for 5 min before cutting

For guacamole:
Mash avocado with lime juice, salt and cilantro


Serve with guacamole and/or vegan sour cream!

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Vegetable Bean Soup

This vegetable bean soup is the best, and it’s so simple to make! It’s great any time of year and you can use any combo of fresh and frozen veggies. It has one can of beans (I like kidney beans) and a tomato broth with spices/herbs. I also love to add rice to this soup (I use a wild rice blend called Royal Blend). I find that kids love this soup and it’s great for leftovers in lunch boxes too! 🙂1_ - 1 (84)

6 cups veggie broth/water
1 small can tomato sauce
Potato, 1 large diced
Carrots, 2-3 diced
Broccoli, cut into florets
Peas, 1/2 cup frozen
Corn, 1/2 cup frozen
1 can kidney beans, drained
Optional: 1/2 cup white, brown or wild rice (uncooked)



Bring veggie broth/water plus tomato sauce to a boil. (if making rice, start in another pot)
Add salt, pepper and dried spices (onion powder, garlic powder, thyme, sage and parsley)
Add potatoes, carrots and broccoli
Simmer for 8-10 min
Add beans plus frozen peas and corn
Simmer 8-10 more minutes
Add cooked rice at end

This soup is great served with garlic bread!

Black Bean Sweet Potato Soup

I’m sharing another one of my super-easy go-to vegan soup recipes. This one has just 5 basic ingredients (plus seasonings)!! Canned beans are a great staple to have on hand for quick meals like this!1_ - 1 (83)

Vegetable broth
1 can black beans, drained and rinsed
1 small can tomato sauce
1 large sweet potato, diced
1/2 – 3/4 cup f
rozen corn
1-2 carrots, diced (optional)
1 cup cooked wild rice (optional)






Place 4-5 cups veg broth/water,  plus tomato sauce in pot and bring to boil
Add diced sweet potato
Add black beans
Add frozen corn
Add salt & pepper, taco seasoning, chili powder, garlic powder, onion powder & parsley
Simmer 20-30 min

HCV_BlackBeanSweetPotatoSoup - 1
This is great served with diced avocado or guacamole on top!
Also, you can add other veggies or rice/pasta too!