Baked Potato Soup

Baked Potato Soup

Ingredients:

  • 2 medium russet potatoes, washed and dried
  • 1 small head of cauliflower  (3 1/2 cups or 16 ounces), stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • salt and freshly cracked black pepper
  • 1/2 cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

Directions:

  1. Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
  2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  4. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  5. Remove from heat. Ladle 1 cup soup into each bowl.
  6. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
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Spicy Sweet Potato Jambalaya

I have been CRAVING a good jambalaya – but I don’t eat meat sooo its been a bummer – then this popped up! Really excited to try!

http://www.mnn.com/food/recipes/stories/spicy-sweet-potato-jambalaya

Adapted from: https://www.amazon.com/The-Inspired-Vegan-Ingredients-Mouthwatering/dp/0738213756

 

Prep time: 15 minutes 

Cook time: 2 hours 

Total time: 2 hours 15 minutes 

Yield: 6-8 servings

Spicy Sweet Potato JambalayaIngredients

  • 1 cup diced yellow onion
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 pinch coarse sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 cup long-grain brown rice, soaked in water overnight, then drained
  • 2 teaspoons tomato paste
  • 3 cups vegetable stock
  • 1 cup chopped canned tomatoes with their juice
  • 1 cup carrots, peeled and diced
  • 1 cup parsnips, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • 1 cup yellow potatoes, peeled and diced
  • 2 teaspoons dried parsley
  • 1 pinch freshly ground black pepper
Cooking Directions
  1. Preheat oven to 450 degrees Fahrenheit. In a large skillet over low heat, combine the onion, chili powder, cayenne, 1/4 teaspoon of salt and 2 tablespoons of the olive oil. Saute the mixture, stirring often, until the onions are softened.
  2. Add the rice, then increase the heat to high. Cook the rice mixture for about 2 minutes, stirring often. When the water is evaporated, add the tomato paste, and stir to incorporate.
  3. Add the vegetable stock and the tomatoes, bring the mixture to a boil, then remove the skillet from the heat and set it aside, allowing the rice to absorb the water.
  4. In a medium bowl, combine the vegetables, the rest of the olive oil and 1/2 teaspoon of salt. Stir to coat the vegetables in oil, and then place them on a roasting pan or cookie sheet lined with parchment paper. Roast the vegetables for about 40 minutes, checking turning them half way through to roast all sides evenly.
  5. Once done, stir the roasted vegetables into the rice mixture. Bring the skillet to a boil again, cover and lower the heat to low. Let the mixture simmer until most of the liquid is absorbed, about 50 minutes. Then, remove the skillet from the heat but keep the lid on, letting the rice steam for another 10 minutes.
  6. When done, stir in the parsley and adjust salt and pepper to taste.

 

HH Goulash

So – HH posted this on IG sometime last winter and I have made it a BUNCH of times since then. I wouldn’t call it a Goulash so much, just a great hearty vegetable stew. Its also pretty easy – put it all in the pot and put it in the oven – and the house smells GREAT!

Also – instead of adding vegetable broth as needed while cooking, I just put in 1 cup and that worked for the whole 2 hours. I love this over barley, but rice or toast works great too.

 

https://happyherbivore.com/

 

Ingredients:

2 Portobello’s – diced

2 minced garlic cloves

1 diced red bell pepper

1 carrot – chopped

1 celery stalk – chopped

1 diced potato

1 tsp thyme

1 tsp tomato paste

1 tsp red wine vinegar

1/2 tsp cayenne pepper

1 bay leave

14.5 oz can diced tomatoes

2-3 tbsp. Worcestershire sauce

 

Directions:

  1. Preheat oven 325F
  2. Combine all ingredients in heavy pot (Dutch Oven, or similar)
  3. Put in oven for 2 hrs, add vegetable broth as needed

(can simmer on stove)