I’m finding it hard to believe that Thanksgiving has come and gone! We had a wonderful, mellow Thanksgiving at our house, but we sure did eat a lot of rich foods. So, in order to lighten it up a bit in between Thanksgiving and Christmas, I am sharing this bowl of healthy deliciousness with you.
This soup is exactly what my family needed this week since everyone has come down with some variation of the same cold. Isn’t it interesting how a cold can manifest itself differently for each person? Well, we are on the mend thanks to this hearty minestrone soup. I hope it’s just what you need too!
This soup is hearty, filling and pairs nicely with a big green salad – as all soups should. You can also serve this with some warm crusty bread.
- 1 large onion, finely chopped
- 4 cloves garlic, thinly sliced
- ¾ cup celery, thinly sliced
- 1 leek white and tender green parts only, thinly sliced
- 2 cups Napa cabbage, chopped
- ¼ cup dry sherry
- 3 cups low sodium vegetable broth
- 1 (14 oz) can diced tomatoes
- 3 tbsp tomato paste
- 2 bay leaves
- ¾ cup canned red kidney beans, drained and rinsed
- ¾ cup canned white northern beans, drained and rinsed
- 1 cup cooked elbow noodles
- no-salt seasoning of choice or sea salt and freshly ground pepper to taste
- ½ cup flat-leaf parsley leaves, chopped
- Heat a medium soup pot over medium-high heat. Add the diced onions and two tablespoons of vegetable stock and stir. Water sauté the onions, adding small of amounts of veggie stock when needed to prevent sticking, for 5 minutes or until translucent. Add the garlic, celery, leeks, cabbage and cook for an additional 2 minutes. Raise heat to high and add dry sherry, vegetable stock and diced tomatoes. Whisk in tomato paste and add bay leaves. Bring to a Boil. Cover and simmer on low-heat for 15 minutes.
- Stir in the beans and cover. Simmer for an additional 10 minutes.
- Remove bay leaves and stir in pasta noodles. Season with no-salt seasoning or sea salt and freshly ground pepper, to taste.
- Remove from heat. Ladle soup into bowls and garnish with freshly chopped parsley.
I adore simple soups like this that are done in a flash, especially when I have sick babies to heal and comfort. Soups like this always have a way of making everyone feel better.
What’s your favorite comforting soup to feed your family when they are sick? Don’t be shy and leave a comment – your comments make my day!
My friends over at Baked Better - the makers of organic bread mixes – were kind enough to send me over some of their new pancake mix to try out. Baked Better Morningside Pancakes have simple and pure ingredients: 100% organic whole wheat flour, organic flax-seed meal, organic wheat bran, cinnamon, and baking powder. That’s it and that’s all we want to see in store-bought mixes right? =) First, I made regular pancakes with the mix and they came out great. For my review, however, I bring you these pumpkin pancakes of pure awesomeness. In my opinion these are the best pancakes I have made to date and the first ones I’m sharing on the blog. The addition of Cranberry Maple Syrup makes these the ultimate fall treat. This is breakfast perfection!
I am a woman who is all about tradition around here. One of the things I’m trying to do here on Virtually Vegan Mama, is to build a family cookbook with recipes I can share with my family and friends year after year. You are lucky because I am also sharing this virtual cookbook with you. I know I will be enjoying these pancakes during the holidays with my family and friends as a new breakfast tradition for many years to come.
- ½ cup fresh whole cranberries
- ½ cup maple syrup
- ½ tbsp arrowroot mixed with ½ tbsp water (optional)
- 1 cup unsweetened vanilla non-dairy milk
- 1 tbsp apple cider vinegar
- 1 cup Baked Better Morningside Pancake Mix or other whole-grain flour
- 1 ½ tsp baking powder
- ¾ tsp pumpkin pie spice
- 4 tbsp canned pumpkin
- 2 tbsp pure maple syrup
- 1 tsp vanilla
- Add cranberries and maple syrup to a small saucepan and simmer, covered on low heat until cranberries pop, about 5-8 minutes. Cover until ready to serve. Serve warm. *If you want a thicker syrup: mix ½ tbsp arrowroot and ½ tbsp water until combined. Whisk arrowroot mixture into syrup and simmer, stirring constantly, until slightly thickened. Cover and remove from heat.
- In a small bowl, mix non-dairy milk and apple cider vinegar and set aside for 5 minutes or until it curdles (makes vegan buttermilk).
- In a medium bowl, whisk flour, baking powder and pumpkin pie spice.
- In a large bowl, whisk together pumpkin, maple syrup, vanilla and buttermilk. Fold in dry ingredients. Stir until a thick batter forms, but do not over mix.
- Spray a large skillet with cooking spray and heat on medium to medium-high heat.
- Pour ¼ cup of batter for each pancake onto skillet. Cook for 2-3 minutes on each side.
- Serve with Cranberry Maple Syrup drizzled on top.
- Makes 10-12 pancakes
Adapted from Light and Fluffy Pumpkin Pancakes Food. Com
Let’s not forget that it’s time to announce the winner of the Vegan Holiday Kitchen Giveaway…
Alicia from the blog Treble Tart!
What are some of your family recipe traditions? I would love to hear from you, comments make my day!
Well, I’m off to do some cooking for Thanksgiving…
Have a great day!
Courtesy of the lovely and amazing Julieanna Hever, also known as “The Plant-Based Dietitian” and host of “What Would Julieanna Do?,” airing on Veria Living (the TV network that showcases healthy lifestyle and wellness programming).
Julieanna is an advocate of the benefits of following a whole food, plant-based diet. She is the author of the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition and the nutrition columnist for VegNews Magazine. Her new TV series is a great source for healthy and delicious recipes!
Julieanna was kind enough to share this amazing recipe for her Chocolate Chip Pumpkin Muffins with us. This is the perfect recipe for this time of year. These muffins are amazing, I made these for breakfast this morning and they are half gone already! =) The kids loved, loved, loved these!
Oh, and they are oil-free and refined sugar-free taboot! *love*
- 1 medium banana, mashed
- 1 (15-oz.) can sweet pumpkin puree
- ¼ cup 100% pure maple syrup
- 1 tsp. vanilla extract
- 2 cups whole oat flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- 1 cup grain-sweetened dairy-free chocolate chips
- Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.
- In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well-combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
- Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.
All ovens vary, so use your kitchen intuition!
Thanks again for sharing your recipe with us Julieanna and good luck on your new TV series. We are all looking forward to watching!
Savory and crispy vegetables are great anytime of year especially during the holidays. Terry and Tracy Paulding from PAULDING & CO - a full catering kitchen based in San Francisco – asked me if I would share this delicious recipe with you all.
This is a perfect recipe to share for the upcoming holiday season. It’s a basic recipe that shows how easy it is to roast vegetables. It’s also easily adapted based on what is in season and your personal preference. A balsamic reduction is a great compliment to a roasted vegetable dish, it gives a natural sweetness without adding any sugars or additional sweeteners.
I had to roast these about 10 minutes more than the recipe called for in my oven and at 400 degrees F instead of 375. Remember to use your kitchen intuition because all ovens vary! I also had a balsamic reduction from Trader Joe’s so I used that. =)
- ½ cup balsamic vinegar (not the super expensive kind, but make sure it’s from Modena)
- 1 small, firm globe eggplant
- Handful of small sweet red (or yellow or orange) peppers
- 2 ripe tomatoes, if in season
- 1 red onion or bunch of spring onions
- 12 asparagus, if in season
- 2 medium zucchinis and/or golden zucchinis
- 1 yam
- 1 Portobello mushroom (optional)
- salt & freshly ground pepper
- extra virgin olive oil as needed
- 2 Tbs. chopped Italian flat-leaf parsley
- One day in advance, pour the balsamic vinegar into a shallow pan. Let sit uncovered at room temperature overnight. You will have thick balsamic syrup by morning! Pack this into a jar or squeeze bottle. If it’s too thick, thin with a little bit more vinegar. This will keep at room temperature, so feel free to make more and use it on other dishes.
- Prepare several baking sheets, by covering them with parchment and brushing the parchment generously with olive oil. Preheat oven to 375°F
- Wash all the vegetables. Split the peppers in half and seed them Top and tail the eggplant, and slice thickly. Thickly slice tomatoes, trim asparagus by snapping off the bottom fibrous stalks and then cutting them straight. Peel onion and cut into 6 even round slices, or wash spring onions. Wash, trim and slice zucchini lengthwise into ¼ inch thick slices; halve these if zucchinis are large. Without peeling, cut yam in thick rounds. Leave Portobello whole, but trim stem. Place tomatoes, onion and mushroom on one oiled sheet. Blot eggplant dry (if salted) with paper towels and place on another oiled baking sheet with the peppers and asparagus. Place zucchini and yam slices on another sheet. Brush or drizzle all the vegetables with oil. Lightly salt each pan of vegetables, and put in the oven to roast.
- Roast until vegetables are lightly golden. Eggplants should be soft, and tomatoes may become very soft. This should take from 15-25 minutes, depending on oven conditions and thickness of slices. Once the mushroom is done, slice it neatly.
- Arrange vegetables into a “tapestry” on a platter. Before serving, dress with the balsamic and garnish with parsley.
- Vegetables can also be grilled, but watch carefully so they don’t burn.
I hope you enjoy this recipe as much as we did, we just ate some for lunch!
Don’t forget to enter for your chance to win a copy of Zel Allen’s book, Vegan for the Holidays HERE.
Have a great day!
For some reason my Feedburner email did not get delivered yesterday. =( So, I am testing it today with this post to notify all my wonderful followers that this giveaway is happening! I don’t want you all to miss your chance of winning this amazing cookbook!
You are also going to want the two recipes I shared …you don’t want to miss these…YUM!
Yin-Yang Thanksgiving Pate
and Pear and Walnut Compote with Choco-Wafers!
You can follow this link and enter HERE
Have a great day!
Hi, I'm Jennifer! I am the author and photographer of Virtually Vegan Mama. This site will chronicle my journey creating great tasting vegan cuisine. My goal is to make a plant-based diet so easy and delicious to follow that the whole family can incorporate it into their lives. I’m building a family cookbook and sharing it with you.
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