Tag Archives: vegan

Instant Pot Irish Potato Kale Soup

I’ve been wanting to try this recipe since I got my pressure cooker. I will definitely be making it again. I had to improvise on one of the ingredients. (See Below) My grocery store was out of leeks! The produce guy said the restaurants wipe them out every week! ☹️ And my brand of pressure cooker does not allow for under 5 minutes, so I split the time in two. It doesn’t seem to have affected the outcome. It came out great!

Thanks to Letty’s Kitchen for this awesome recipe. It’s a keeper, it’s delicious, it’s super easy, and it’s vegan. Quadruple win!

Ingredients

2 tablespoons olive oil

  • 1 large sweet onion, chopped (the original recipe calls for two leeks sliced thin)
  • 6 cups salted vegetable broth
  • 2 pounds potatoes (I used red potatoes), peeled and diced in ¾-inch cubes
  • 2 garlic cloves, minced
  • 8 ounces kale, stems and center ribs removed and discarded, leaves coarsely chopped
  • ½ teaspoon apple cider vinegar
  • Freshly ground black pepper
  • Chopped green onion, for garnish
  • In your pressure cooker, sauté onions (or leeks) in olive oil until tender. Add broth, potatoes and garlic. Close and seal the lid and pressure cook on high for 5 minutes. Quick release the steam.

    Lightly mash some of the potatoes (I like leaving most of the cubes intact) and stir in the kale. Close and seal the lid once more and pressure cook on high for an additional 5 minutes.

    Release and add the apple cider vinegar and 20 turns of fresh ground pepper. If you used salted veggie broth you will probably not need to add any more. I didn’t need more salt. Season to taste. Serve with chopped green onion garish.

    If you don’t have a pressure cooker, you can do this on the stove top, cooking the potato portion 20 minutes and the kale portion an additional 10. I love how easy this recipe is. The veggie prep took longer than the cook time!

    The recipe makes 8 cups of soup. I’m going to enjoy this for lunch this week!


    Vegan Cupboard Chili

    It’s that time again! Time for soups, stews  and chili. Emphasis on the chili! This home cook had a craving for chili. What I’m about to share is nothing fancy, but it hit the spot! 

    And of course I needed it to be vegetarian. Well, this recipe is actually vegan. And it all  came to be because I found this lovely package of plant-based zesty spiced protein crumbles! I just had to give them a try!


    Ingredients
    Olive oil
    1 onion – diced
    2 tsp chopped garlic (from a jar)
    2 TBS chopped Jalepeno peppers (also from a jar)
    4 cans of dark kidney beans
    2 15-oz cans of tomato sauce
    2 15-oz cans of chopped tomatoes (I used a zest mix of tomato, green pepper & onion)
    2 pkgs if McCormick Chili seasoning (one regular/1 hot)
    And one package of Beyond Beef Feisty Crumble

    You can see by my list that this is one of those home style cupboard recipes. Like the kind I grew up with. The pre-made ingredients make it perfect for a work night when you don’t have a lot of time!

    I started by sweating the onions, garlic and Jalepenos in a few tablespoons of olive oil. Then I added the protein crumbles (frozen) and tossed until thawed. Next up were the beans, stewed tomatoes and tomato sauce. And last but not least, the spice packets. I gave it a good stir and let simmer about 30 minutes stirring occasionally to keep from sticking. Ta dah!!! That’s all there was to it!

    I don’t have a fancy plated version but you can always gussy it up by adding cheese (vegan if you prefer) or sour cream or alternative, crushed tortilla chips or a side of cornbread! Tonight I added a bit of mozzarella on top!


    It was so good! Made a big pot full. Enough for dinner for two, a nice sampling for the neighbor who is always bringing over yummies for me to try, AND still enough for three days of lunch (since I pack my lunch everyday I’m set for the week!)

    The reason I’m sharing this easy peasy, not at all fancy recipe is so I remember it, because I am definitely making this again! And also to encourage other homebodies that they too can do it! Yes you can! 

    Until next time, happy cooking! 🙂


    Vegan Roasted Garden Tomato Soup


    It’s summer in the U.S. And you know what that means!  TOMATOES!!! I was the happy recipient of several pounds of these lovely fruits this weekend from my daughter’s garden. But they were pretty ripe so I knew I needed to find a recipe to make good use of them quickly. I decided to make tomato soup. After perusing several recipes online, I came up with a recipe that incorporated the ingredients I already had on hand. If you’ve never made homemade tomato soup, let me encourage you to try. It takes a bit of prep, but it’s super easy and super yummy!

    Ingredients
    2lbs of ripe tomatoes cut in half
    1 bunch of spring onions with the ends trimmed
    1 large or 2 medium sized green peppers
    6 garlic cloves 

    Place the  tomatos, centers up and arrange the other veggies on a large baking sheet. Drizzle with olive oil and sprinkle with salt. Bake in a preheated 450 degree oven for 40 minutes, turning the green pepper, onions and garlic at 20 minutes.

    Remove from the oven and place all the veggies in a stock pot, adding half a quart of vegetable broth. With a hand mixer, purée the vegetables until smooth.

    Add the remaining ingredients:

    The remaining vegetable broth 
    1tsp sweet basil
    1tsp thyme
    And my go to ingredient for every savory dish I cook…
    1 TBS Sriracha Sauce

    Salt and pepper to taste.

    I like my tomato soup thick and hearty, so I blended 3 TBS of cornstarch to a cup of the soup and poured it back into the pot.

    Simmer to a boil to thicken and incorporate all the flavors.

    Serve with a side of garlic toast or my personal comfort food favorite, grilled cheese sandwiches! Enjoy!!!


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