Soups and Stews!!!! Vegan and divine...vEGAN MOFO #1.

All these soups and stews are vegan and divine.  I have already made and froze several using the veggies in my garden from this season.  I like to make a whole bunch of soups now so that when the cold weather finally does knock on our doors I will be prepared!  Here are a few recipes that you can use up all those pumpkins, squash, zucchini and tomatoes you might still have an abundance of from the garden!



Tomato Basil Stew
 6 organic romaine tomatoes
1 1/2 cups chopped fresh organic basil leaves
1 tbs minced organic fresh garlic
1 can 280z peeled whole tomatoes
olive oil
salt and pepper to taste!

Preheat oven to 450

Wash and cut romaine tomatoes in half, put on a parchment lined cookie sheet.. drizzle olive oil make sure coated evenly and sprinkle with course kosher salt and pepper.. Roast in oven for 15-20 minutes depending on your oven.. You want them to keep their shape and not get mushy!!! While tomatoes are roasting coat a stock pot with olive oil and on med high heat saute basil leaves and garlic, only for about a minute to get olive oil nice and perfumed.. Dump in canned tomatoes bring to a boil and add roasted tomatoes.. At this point I like to take a potato masher and mash the tomatoes. I want them to be a tad chunky still for a nice bite. I bring to a boil and then reduce to low cover and add 1 teas salt and pepper and let cook for 20 minutes.. If you are trying to make this soup with the quickness you can just cook for 10 minutes on simmer and serve.. I like to sprinkle some chopped basil on top with some vegan Parmesan cheese.. Add to salt to pepper to taste.. Serves 4.. And freezes great for using later!!!

Slow Cooker Veggie Chili



1 med green pepper
1 med onion
4 celery stocks
2-3 teas chili powder Depending on your taste...
1 tea dried oregano
1 tea ground cumin
1 tablespoon taco seasonings
2 14 1/2 oz cans of diced tomatoes.... Juice included
10 oz frozen corn
2 15 oz cans of black beans or 1 can kidney 1 can black... I like that better because I like the variety.. Remember to drain and rinse.
Salt and pepper to taste

For the Veggie chili you are going to want to cut all the veggies into bite size or diced pieces.. Throw everything into the crock pot and give a stir to make sure that all veggies and beans have a coating of the spices ... Turn on the slow cooker to low for 8-10 hours or high for 4-5 hours... At around the 1/2 way point I like to add the salt.. I usually add about 1 tbs of course kosher salt.. But this is a to taste kinda deal.... Serves 6 but I always always double recipe and freeze left overs.. Freezes great up to 6months deep and 3 months regular freeze.. We always have chili in our freezer, it is a quick meal for unexpected football viewing or company ;)~ serve with a dollap of veg sour cream or cheese on top with some yummy tortilla chips.

Butternut Squash soup
1 medium size organic butternut squash about 2lbs
olive oil
fresh oregano
fresh rosemary
fresh basil
4 cloves of garlic
1 medium white onion
4 cups vegetable broth
Salt & pepper
1 tbs dried Italian seasonings

Preheat oven to 400 First peel and cube butternut squash cut it into about 1/2 by 1inch cubes and place on parchment paper on cookie sheet and coat with olive oil and 1 tbs of Italian seasoning and 1 teaspoon of salt and 1 teaspoon of pepper... I also like to stick two large sprigs of rosemary on top as well.. Roast till fork tender, it takes about 20 minutes... In a stock pot saute with olive oil 1 medium diced white onion until translucent and add 4 cloves of sliced garlic, how you cut them doesn't matter because the soup will be blended later... ;) So make it easy on yourself folks!! Add the vegetable broth and roasted butternut squash.. I like to add about 2 tbs of fresh oregano and 2 tbs of fresh rosemary at this point I know it sounds like a whole lot but boy is it again... I like to add about 1/2 tbs of salt also but add to taste!!! Let the soup come to a boil and then turn down to simmer for about 20 minutes... Taste and season with salt and pepper and blend with a hand held blender, or blender... I like to serve with some pretty basil ribbons on top with some yummy crusty bread.. Freezes amazing for fall nights.. Or you can re heat left overs up to about 3 days. Serves about 6 big ole bowls... Enjoy pals!! It is a goodie for those crisp fall nights that will be knocking on our door soon!!!

Vegan split pea!!!  A recipe that has been inspired by my favorite cookbook and my grandmas famous split pea... Here is what I came up with to make it vegan!!!

4 cups of split peas
7-9 cups of water really depends on how runny you want it at the end!!!
3 medium size bay leaves
1 tbs of oregano
1 tbs course kosher salt
1 tbs dry mustard
3 cups chopped onion
4 garlic cloves chopped
6 carrots chopped, I like big pieces but this is up to you...
2 medium sized russet potatoes peeled and chopped into 1 inch chuncks
6 stalks of celery, super optional...  I tend to leave these out because my husband is not a fan, but it just gives it a tad more substance!!!


In a large stock pot or dutch oven bring split peas and 7 cups of water, mustard and bay leaves to a boil...  Lower heat and simmer, for about 30 minutes..  I cover 1/2 way through but it is up to you...

Chop all the veggies and add carrot, onion, garlic, celery, potato, as well as salt and let simmer partially covered for another 40 minutes.....  Make sure the veggies are covered by liquid, if not add about 2 more cups water at this point to make sure there is plenty.....

Split peas should have mostly dissolved into a mushy green lovely consistency and the veggies should also be fork tender..  I like to put a teaspoon of vegan sour cream on top and sprinkle with some fresh ground pepper and salt to taste..

Freezes perfectly up to 6 months..  And makes about 8 servings..  When reheating you may need to add some more water.........

Vegan Pumpkin Soup

• 1 tablespoon margarine
• 1 onion, diced
• 1 16 oz can of pumpkin puree
• 1 1/3 cups vegetable broth
• 3 cups soy milk
• 1 tbs dry or fresh sage
• 1/2 tsp nutmeg
• 1 tsp thyme dry or fresh
• 1/2 tsp sugar
• salt and pepper to taste

Preparation:

In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear. Add remaining ingredients, stirring to combine. Cook over medium heat for another 10-15 minutes. Like to garnish with sprig of thyme and a couple homemade croutons! I also like to sprinkle a few toasted pumpkin seeds on top!!!!Enjoy!

Serves 4

 Enjoy!  And tread lightly!!!!