late summer – The Vegan Love Project

Basil Jalapeño Cheese Dip

Basil Jalapeno Cheese Dip

2c cashews, soaked for an hour (this step can be skipped)

1T mellow white miso

2 capsules vegan probiotics (empty powder and dispose of the capsule)

1/2c filtered water -up to 3/4 if needed

1 clove garlic

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1c fresh basil, minced

1/2t pink salt

3T coconut oil

Pinch chipotle powder- more if desired

½ red jalapeno pepper, minced

2T nutritional yeast

3t lemon juice (omit if fresh is not available)

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Step 1.

In a Vitamix or high-powered blender, add the cashews (drained if soaked), the probiotic powder, miso and 1/2c of water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you process too fast, the contents will heat up, creating an oily mixture.

When totally creamy and smooth, remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator covered at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered for up to 24 hours.

Step 2.

Mix in the salt, nutritional yeast, basil, jalapenos, chipotle powder, coconut oil (should be room temp and soft, not liquid), and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set, best, overnight. It becomes a beautiful, spreadable, creamy cheesy bit of awesomeness that you can spread or use as a dip.

Simple Summer Broccoli, Potato & Corn Bowl

Everything is local, happening right now and absolutely fabulous tasting- so simple.

Simple Summer Broccoli, Potato & Corn Bowl

1 crown of broccoli, peeled, de-stemmed, cut into florets

1 medium size red or thin skinned potato, scrubbed, large dice

1/4 medium onion, small dice

1/2 ear fresh corn, shaved from the cob (niblets)

salt and peper to taste

1T olive oil

1/2 jalapeño or cherry bomb pepper

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2c water

Bring water to a boil.

In a medium size soup pot, add the oil and sauté the onions until golden and soft. Add the potatoes, salt, jalapeño and black pepper. Cover with about 1 1/2cups of water and then cover partially to steam the potatoes- about 10 minutes. Add in the broccoli and corn when the potatoes are tender. Steam just until the broccoli is bright green and tender.

Serve with just a little bit of the broth in a shallow bowl, drizzled with more olive oil, salt & pepper.

Cream of Heirloom Tomato Soup

Cream of Heirloom Tomato Soup

This soup is so simple and so delicious. Simple ingredients = amazingness. For a delicious, delicate, light soup, keep it to just the tomatoes- for a more substantial protein fortified option, the addition of white beans fills it out perfectly.

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 clove garlic, minced

3c fresh chopped heirloom tomatoes

1/4c fresh basil

1/2 fresh jalapeño, diced

2T olive

1T coconut oil

6c boiling water

1 veggie bouillon

1t salt or to taste

1c cooked white beans; baby limas, cannelini, or great northern beans *optional

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Cashew heavy cream

1/4c cashews

1c water

Bring 6c of water to a boil.

For the cream:

In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème.

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In a large soup pot, add the oil and sauté the onions until golden and soft. Add the tomatoes, salt, jalapeño and black pepper. Continue to sauté until the tomatoes soften and begin to break down and the pepper turns bright green. Add in the beans if using. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 10 minutes.

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In batches, in a blender or vitamix*, puree the tomato soup. At this point, the soup is delicious as is or the crème can be added to create a wonderfully elegant soup. Add the crème into the soup and stir with a ladle to incorporate. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Non Traditional Potato Onion Leek Soup

I came home from teaching yoga and wanted something quick and satisfying. The smell of soup cooking is so rewarding, so comforting for me. Everything was local, the potatoes, leeks, and the celery were from the Greenfield Farmers Market, the onions, parsley, hot peppers were from my garden. I partially blended this with an immersion blender and then added the parsley; kale or other greens would be really awesome as an addition toward the end of cook time but not necessary. So delicious. So yum. #nonleft

Non Traditional Potato Onion Leek Soup

Wheat-Free, Gluten-Free

2c thin skinned potato, washed and large dice

1 small red onion, coarsely chopped

1 clove garlic, minced

1 stalk celery

1 leek, trimmed, rinsed and sliced

2c greens; spinach, kale or collards *optional

1/4t black pepper

1 small fresh hot pepper or 1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

1t chipotle powder

3T extra virgin olive oil

4c boiling water or vegetable broth (omit the bouillon)

1t salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions, celery, hot pepper, and garlic until golden and soft. Add the potatoes, salt, black and chipotle pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. You can blend for a smooth soup or partially blend with an immersion blender or leave as is. In the last 10 minutes of cooking, add the fresh greens if using. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.

Fall Green Tomato Soup

This soup would be killer with fresh cilantro. When I moved out of Putney, I had so many green tomatoes still left on the vine that initially I though I was going to pickle or marinate, after several days in a wood bowl in the new place, something had to happen….and soon!…what I had was a ton of fresh parsley, local celery and carrots, and hot peppers and onions…. I didn’t process this to completely smooth, I left it sort of rough, definitely blended, but with texture….You could for sure make this more substantial by adding red lentils or pasta for a delicious protein fix however the simple taste of the fall veggies alone are super spectacular…..SO delicious.

Fall Green Tomato Soup

3c chopped fresh green tomatoes

1 one red onion, medium dice

1 carrot, medium dice

1 stalk celery, medium dice

3t extra virgin olive oil

1T raw agave or maple syrup

½ fresh jalapeno or cherry bomb pepper, medium dice

1/4t fresh black pepper

1/4c fresh parsley

1/2t pink salt

3c water

1 veggie bouillon or replace the water with veggie broth

Heat up a soup pot over medium heat. Add the olive oil and the chopped onions, carrots, and celery. Sautee until they are just golden. Add the fresh hot pepper, salt and black pepper and toss around in the pan for a minute or so before adding the fresh tomatoes. Cover with the water (or broth) and bring to a boil over medium heat- about 10 minutes or so. Puree and add in the fresh parsley, adjust seasonings and serve. Top with nutritional yeast and fresh black pepper. YUM!

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Fresh Tomato Soup

Amazing soup. JUST AMAZING. If the tomatoes are not sweet on their own, add a bit of sweetness with your favorite sweetener. I used Thai Basil to flavor this soup, being a fresh soup, any fresh herbs would be superbly paired against a late summer, early fall tomato; cilantro, italian basil, rosemary, thyme, etc. Serve with some crusty bread and a large leafy green salad this makes for an exceptional simple and satisfying meal.

Summer Tomato Soup

*Supa Fresca*

3c chopped fresh tomatoes

1 one onion, medium dice

3t extra virgin olive oil

2t raw agave or maple syrup

½ fresh jalapeno or cherry bomb pepper, small dice

1/4t fresh black pepper

1/2t pink salt

3c water

2T fresh basil

1 veggie bouillon or replace the water with veggie broth

Heat up a soup pot over medium heat. Add the olive oil and the chopped onions. Sautee until they are just golden. Add the fresh jalapeno, salt and pepper and toss around in the pan for a minute or so before adding the fresh tomatoes. Cover with the water (or broth) and bring to a boil over medium heat- about 10 minutes or so. Puree and add in the fresh basil, adjust seasonings and serve. YUM!

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Homemade Fermented Sriracha Sauce (sweet hot chili sauce)

This stuff is STRAIGHT UP AWESOME. Fermented, local, fricken amazing….I used my fermented hot sauce as the base and tried to get it taste like my favorite sulfite sugar laden bottled stuff…..I NAILED IT. I gather you could make this simply using fresh peppers, garlic etc, but the fermented aspect gives it a flavor unlike anything just raw can do…. I use this sauce on everything, from beans to rice, tofu, tempeh, sandwiches- EVERYTHING….I’m sorta in shock I made it taste so good….. 🙂

See for yourself and tell me how it goes!

Sriracha Sauce

3C fermented hot peppers or 2c blended fermented hot sauce

1c raw local honey or raw agave

2T heaping mellow white miso- more if needed

1 clove garlic

1/2t pink salt

In a blender, combine all ingredients and process until completely smooth. Taste for sweeter or adjust for more salt. Bottle and refrigerate.

Makes 5-6 5oz bottles, or just one really giant awesome home batch.

Curried Ginger Squash Soup

Curried Ginger Squash Soup

1 small onion, minced

2T olive oil

2c sweet squash, roasted or steamed- cooked

2T maple syrup, agave, sucanat

2t curry powder

1/4t turmeric

4c hot water or veggie broth

1 veggie bouillon

3t fresh ginger, grated

1/4t cayenne or fresh hot pepper

1/4t salt

3/4c cashew milk *opt

Bring 4c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions with the sweetener until golden and soft. Add the cooked squash, ginger, curry powder, turmeric, salt, black and red pepper. Continue to sauté until the squash, onions, and spices meld, stirring often. Add the boiling water. Bring to a boil and reduce heat and simmer for 15-20 minutes.

In batches, in a blender or vitamix*, puree the soup with the cashew milk. At this point, the soup is delicious without the cashew milk but the crème can be added to create a wonderfully elegant soup. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Roasted Breakfast Potatoes

Roasted Breakfast Potatoes

4 thin skinned potatoes, washed and scrubbed, skin on

3T-1/4c extra virgin olive oil

2t chili powder

1-1/2t sweet paprika (Hungarian)

1t pink salt

1T vegan butter *optional

¼t fresh black pepper

Preheat the oven to 400 degrees

Slice the potatoes lengthwise and then into thirds, cutting pieces no larger than 1 1/2-inch cubes.

In a saucepan, place potatoes with a little salt and add water to cover just up to ½ of the potatoes. Cook over medium-high heat for 10-12 minutes.

Drain well and transfer to a bowl.

Toss with the olive oil, spices and seasonings. Pour into a shallow baking dish and drizzle with a bit more olive oil and a little and drop small pieces of vegan butter throughout. Sprinkle with more salt and pepper. Bake for 45 minutes, toss the potatoes around in the pan a bit and then reduce the heat to 375 and roast for an additional 30 minutes or until edges are crisped and golden. Serve immediately.

Early Fall #NOFAIL Vegetable Soup

All of the vegetables are happening now, everything was either from my garden or local from the farm market. I had made the chickpeas earlier in the week so I had some in the fridge- another bean would fare well. I had sprouted the rice the day before and cooked it to have it in the house. This recipe would be a great way to use up simple leftovers you may have on hand. Any combination of vegetables would be delicious in this, the addition of sautéed greens versus adding them fresh is a boost of flavor for the soup.

Early Fall Vegetable Soup

1 carrot, sliced on the diagonal

½ onion, medium dice

1 stalk celery, sliced on the diagonal

1 clove garlic, smashed, minced

1 small thin skinned potato, medium dice

1/4t cayenne pepper or ¼ of fresh hot pepper

1/2c chickpeas, cooked

2T extra virgin olive oil

½ ear corn off the cob

2c kale, sautéed or raw

1/2c brown rice, cooked

4c boiling water

2T fresh herbs *optional

Salt

Pepper

Bring 6c of water to a boil- in case you need more.

In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the carrots, celery, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the chickpeas, potatoes and the rice, mixing them into the vegetables. Add the boiling water and bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 5 minutes of cooking, add the fresh corn and kale.

Adjust the seasonings before serving.