Rustic Italian Soup

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Rustic Italian Soup ~ From Vegetate, Vegan Cooking & Food Blog

“I was offered a free villa in Hollywood, but I said no thank you, I prefer to live in Italy.”Ennio Morricone

I love to make wholesome vegetable soups like this one to have for lunch throughout the week because they are chock full of energy-and-health-promoting vitamins and minerals. When you make soup yourself instead of buying it in cans you are eating fresher, more nutrient-dense foods and you know exactly what ingredients you are putting into that pot of soup. When you cook your soup from scratch you can ensure that it contains no industrial chemicals, pesticides, and weird food additives, and if you’ve made too much you can always freeze it for later. Here’s a great article called The Truth About Canned Soup, from Rodale News. I  realize that most people take advantage of the convenience of canned foods sometimes, myself included. I just try to cook from scratch as much as possible. It is also very economical to cook your own soups at home. It seriously costs pennies on the dollar compared to the canned stuff. Continue Reading »

Voluptuous Pumpkin Pie

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Voluptuous Pumpkin Pie ~ From Vegetate, Vegan Cooking & Food Blog
“I don’t want to spend my life not having good food going into my pie hole. That hole was made for pies.”
Paula Deen

I may not see eye to eye with Paula Deen about most things, but I have to agree with her when it comes to pie. This delectable delight is from Vegan Pie in the Sky by Isa Chandra Moscowitz and Terry Romero, page 155.

We roasted a couple of cute little sugar pie pumpkins so we could use fresh, seasonal pumpkin instead of the canned stuff. We also doubled the crust recipe to make an extra-thick crust and some pie dough cinnamon-sugar stars to bake on top. We topped the pie off with Soyatoo Soy Whip (which I love!), but for a soy-free version you could substitute cashew cream for the whipped topping and substitute a different dairy-free milk for the soy milk that this recipe calls for. We used omega-rich and creamy hemp milk. We baked two pies and enjoyed them for breakfast and dessert until they were gone. They were so delicious, I still want more!

Pumpkin Pie Fact: Every year 50 million pumpkin pies are made using canned pumpkin puree. Why not eliminate the can (pumpkins aren’t grown in cans) and try making a pie using fresh pumpkin this year? It is really easy to do, tastes much better, is much more nutrient-dense, and fresh pumpkins are BPA-free unlike most food cans these days. Here’s how to roast a pumpkin for a pie, and here’s how to roast the pumpkin seeds (a tasty bonus not found in cans). ;)

Blueberry-Balsamic Meatball Sandwiches w/Mashers, Mushroom Gravy & Pumpkin Pie

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Blueberry-Balsamic Meatball Sandwiches w/Mashers, Mushroom Gravy & Pumpkin Pie ~ From Vegetate, Vegan Cooking & Food Blog

“From a man who’s eaten his fair share? I think it’s all about the… Jesus, what’s the secret to a good meatball? I have no idea. I like a lumpy ball, personally.” Daniel Holzman, Meatball Chef

When we saw the recipe for Blueberry-Balsamic Meatball Sauce with Rosemary in The Vegan Slow Cooker cookbook, page 170, we just had to try it! This is like a slow-cooked, blueberry and red wine sweet-and-sour sauce. What could be better?

We made sandwiches from Nate’s Meatless Meatballs sauteed in the sauce and served on toasted ciabatta with a side of garlic mashed potatoes absolutely drowning in Mushroom Gravy, from The Real Food Daily Cookbook, page 69.

We also had a ton of fresh pumpkin left over after making Fall Harvest Fruit Butter, so we filled a store-bought graham cracker crust with the yummy Pumpkin Pie filling recipe from The Joy of Vegan Baking, page 104, and we baked ourselves a pie.

Tempeh Meat Loaf w/Garlic Mashers & Salad

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Tempeh Meat Loaf ~ From Vegetate, Vegan Cooking & Food Blog

The other night we made this comfort food dinner of tempeh meat loaf with cheesy garlic mashed potatoes (we added some nutritional yeast for a tasty cheesy flavor) and a side salad with home made gluten-free croutons. The satisfying tempeh meat loaf recipe is from The Real Food Daily Cookbook, page 177. We used my favorite vinaigrette recipe on the salad, which is from The Inspired Vegan, page 8. This vinaigrette is lemony and fresh, and the ingredients called for are basic ones that we always have on hand. We made the croutons form some gluten free bread that we had in the freezer. We just thawed out the bread, cut it into cubes, tossed the bread cubes in a bit of olive oil, garlic and oregano, and baked them in the oven at 350° for 20 minutes. We couldn’t find any store-bought croutons that were gluten-free and I’m so glad we made our own!

Enchiladas Verde w/Homemade Salsa Verde & Seitan

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Enchiladas Verde w/Homemade Salsa Verde & Seitan - From Vegetate, Vegan Cooking & Food Blog

Enchiladas from The Real Food Daily Cookbook. Chicken style seitan filling from La Dolce Vegan. We also broiled some soy cheese on top instead of making the tofu cheese in the enchilada recipe. This was a great companion for homemade tortilla chips, guacamole, soy yogurt (instead of sour cream), and frijoles renfros. My favorite meal ever!