Recipe: Kale and Bean Soup

I modified this recipe from Vegan Yum Yum and it turned out really great. I didn’t have carrots so I substituted cauliflower because I did have that and I didn’t feel like making seitan so I added mushrooms instead because I happened to have those as well. I also added some more tomato because I wanted it to be more tomato-y.

Ingredients

Onion
Kale
Cannellini beans (drained and rinsed)
Potatoes
Cauliflower
Mushrooms
Water
Canned tomatoes
Passata
Tomato paste (optional but I used it to thicken it a bit)
Olive oil
Thyme
Oregano
Majoram
Cayenne pepper
Salt and pepper to taste

You can use as many of these ingredients as you want, depending on how much soup you want to make. I always find these dishes very convenient to make a lot of to freeze or eat the next day. Just make sure the amounts of all the ingredients is balanced out and add the herbs and spices while tasting. If you want to have it more stew like than a soup, make sure that you don’t add too much water when you’re cooking. I wanted a more soup like consistency so I used quite a lot of water, which did turn out too much in the end because I had to thicken my soup.

Peel and chop the potatoes and clean and chop your cauliflower. Saute the onion in a bit of olive oil and once it’s tender, add the potatoes and cauliflower. Add water and let it cook for a while until the potatoes cauliflower are getting tender and then add the kale (I used a bag of pre-chopped kale but you can obviously chop it yourself as well or even use frozen kale). Stir everything and start adding the canned tomatoes and passata. Because my soup remained a bit thin, I added some tomato paste as well to thicken it a bit (didn’t do the trick as much as I wanted so I ended up adding some bread crumbs in the end to make it thicker). Lastly add the herbs and spices and stir everything. Let it all simmer until everything is tender and then enjoy!

Recipe: Quick and Easy Rice Salad

I had quite some rice over from last night because my hand slipped and I ended up putting much more rice than intended in my rice cooker. Which turned out to be quite perfect for today’s dinner as I didn’t feel much like cooking so I threw together a quick rice salad with chickpeas. Any other grain will work as well, quinoa, cous cous, bulgur, even pasta. You could also substitute the chickpeas by any other kind of beans but I found the subtle taste to go well with this dish. I used a red bell pepper, onion and some mushrooms because that was what I had at hand but you can basically throw in any vegetable you like. I personally liked the crispness of the pepper and the onion and as I found out yesterday red bell peppers have a huge amount of vitamin C so I was happy I still had one lying around and I’ll be making sure to eat them more often. I added some raisins because I liked to have something sweet in my salad as well to even out the onion and spicy dressing. I used mayo for the dressing today because it was the easiest but I will be better here next time and substitute for something vegan with less fat but I was lazy tonight. I realized later I still had some soy cream in the fridge I could have used… I didn’t have lemon or lime juice at hand but next time I’ll add a bit to the dressing (which may be completely different next time because I made this one up ad hoc and I might not remember exactly what I put in unless I come here to check.

Ingredients

Salad:
Rice
Chickpeas
Bell pepper
Onion
Mushrooms
Raisins

Dressing:
Mayo (or substitute)
Chili sauce
Curry powder
Cayenne pepper
Dried coriander leaves
Powdered mustard seeds
Agave syrup (or anything to sweeten it a bit)
Olive oil
White wine vinegar (rice wine vinegar would work as well)
Salt

Mix everything together to make the dressing and then mix it with the other ingredients and enjoy. Perfect summer time dinner which you can vary to your own likings.