Vegan Summer Lasagna

Recipe moved to Little Things are Big

10 Soups to Warm Your Soul

Black Bean Butternut Squash Chili from WillCookforFriends.com

The beauty of soup its is supreme versatility. With just a few ingredients, a little heat and some spices you can transform limp, lifeless vegetables into a rich, hearty dinner. A few cans of beans and some kale morph into a stew that will feed the whole family for a week. 

Here is a roundup of some of my favorite soup recipes. What is your favorite soup recipe? 

You can make excellent soup with grocery store broth, but Make Your Own Vegetable Stock and you will never look back. 

Make this Black Bean Butternut Squash Chili over the weekend for a family dinner or Downton Abbey viewing party. Free Mr. Bates!

Sometimes you just need the simplicity of tomato soup. This gorgeous Vegan Creamy Tomato Soup gets its creamy texture from almond milk. 

Six ingredients and 30 minutes to make. There is no excuse not to whip up a pot of Curried Squash Lentil Coconut Soup.

Chickpea Rice Soup with a Little Kale from my vegan chef crush Post Punk Kitchen is the only soup you need to chase the chills (or the flu) away. It’s packed with goodness, vitamins and protein. 

One of my all-time favorite dishes, African Spicy Peanut Stew is my go-to when I need something super rich that will stick with me for a few hours. This recipe rocks my world. 

180 degrees from the Peanut Stew is this light, gorgeous, raw bright green Spring Pea Soup. The season is still a few months away, but tuck this recipe away for when the buds on the trees peak out from winter’s blanket.

White Bean Tuscan Kale Soup is a mainstay. Make a big pot and freeze in quart-sized bags and reheat whenever you need a quick dinner.

Just because it’s vegan doesn’t mean it can’t be rich and creamy. The potatoes, one of only 5 ingredients, give this Vegan Cream of Broccoli Soup its creamy texture.

This Red Lentil Sweet Potato Stew packs massive flavor and protein into a small bowl. 

{Kate}

How To Make the Best Vegetable Stock

Moved to littlethingsarebig.com

Herbed Baby Potatoes

 

1 1/2- 2 lbs baby potatoes, halved
1/4 c chopped parsley
1/4 c chopped basil
2 scallions, thinly sliced
1-2 T olive oil
1 T red wine vinegar
1 T Dijon mustard
Salt and pepper to taste

1) In a large pot boil enough water to cover the potatoes. Toss the potatoes in the pot once the water is boiling
2) While the potatoes are cooking---in a large bowl combine the herbs, scallions, olive oil, mustard, red wine vinegar, salt and pepper. Whisk together.
3) Once the potatoes have softened up (about 10 minutes), check to ensure that they can easily be pierced with a fork, drain.
4) Add the drained potatoes to the herb mixture and toss to combine. Serve warm or cold.

Serves 4-6

~Maria Rose

Lemon Asparagus

 

Here is my recipe for Lemon Asparagus! My husband loves asparagus and I like it just fine. So I do make it with some regularity. My usual M.O. is to grill it and add olive oil, lemon juice and salt. I thought I would up the ante just a bit by sautéing and adding some pine nuts, watch out!

2 bunches of asparagus, trimmed and then cut into bite sized pieces
1 T olive oil
1/4 c toasted pine nuts (put on baking sheet at 325 F for about 5 minutes).
1/2 lemon (use the other half for drinks), juice only
salt and pepper to taste

1) Heat oil in a large skillet. Add the asparagus and cook until tender---stirring occasionally. Less than 10 minutes.
2) Add the pine nuts and the lemon juice. Salt and pepper to taste. Toss and serve.

Serves 4-6

~Maria Rose