Perfect for a post workout.
Monkey Love Protein Power Recovery Smoothie
1c nut milk
1T hemp seeds
1c chopped frozen bananas
1T gold flax seeds
1T coconut oil
2t maca powder
1t vanilla
1 scoop protein powder
½ scoop Vega Recovery Accelerator- Tropical flavor
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1c ice
Blend all ingredients together except the ice and process until smooth- taste and adjust if needed
Add the ice and blend just until smooth.
Black Bean Soup
Black beans are an exceptional source of vegetable protein as are all beans. This soup is absolutely delicious served on its own or with steamed basmati rice, or tortilla chips and a side of salsa.
Wheat-free, Gluten-Free
3c cooked black beans (2- 15oz cans)
1 large onion, coarsely chopped
2 clove garlic, minced
1t chili powder
1t chipotle powder
1t ground cumin
1/4t black pepper
1/2t cayenne pepper flakes
1 vegetable bouillon cube (or 1T veggie broth powder)
3T extra virgin olive oil
4c boiling water
1t smoked or pink salt, or to taste
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Steamed brown or white rice *optional
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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 chipotle powder, chili powder, cumin, black and red pepper. Sauté for 3-4 minutes and then add the black beans, stirring them into the vegetables.
Add the boiling water and the bouillon cube (or powder). Add the salt in toward the end of cooking and adjust seasonings.
Bring to a boil and reduce heat and simmer for 30-40 minutes.
At this point, the soup is delicious as is or can be pureed to make a traditional smooth soup. I ate this with a heaping scoop of steamed basmati rice in it.
For a smooth soup:
In batches, in a blender or vitamix*, puree the soup. Adjust the seasonings before serving. Add 1c hot, cooked white or brown rice before serving.
*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.
This soup is DELICIOUS! Just a perfect balance of savory, coconut curry love, and sweetness. The lentils provide a powerful punch of vegetable protein- I will be making this all the time from here on out. The sour cream offers a plain yogurt tang that completes the flavor profile- especially if you make it on the spicier side like I do! I used the beautiful little french lentils but any lentils will work magically.
Coconut Curry Lentil Soup with Vegan Sour Cream
Wheat-Free, Gluten-Free
2c brown, green or french *lentils, cooked
1 medium onion, small dice
1 stalk celery, small dice
1 large clove garlic, smashed, minced
1 tomato, medium dice
1” piece of fresh ginger- grated
1” piece fresh turmeric- grated
1c fresh spinach*optional
1/4t black pepper
1/2t cayenne pepper flakes- more or less as desired
1T curry powder
1T agave, coconut sugar or other sweetener
3T coconut oil
5-6c boiling water
1/2 can blended coconut milk
1t salt or to taste
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Garnish
Fresh Cilantro, chopped
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Bring 6c of water to a boil- in case you need more.
In a large soup pot, add the oil and sauté the onions and garlic until golden and soft. Add the celery, ginger, turmeric, salt, black and red pepper. Add the lentils, mixing them into the vegetables. Add the boiling water, and the chopped tomatoes. Bring to a boil and reduce the heat and simmer for 30-40 minutes. In the last 5 minutes of cooking, add the coconut milk and cook until brought up to temperature. Add the spinach just before serving. Adjust the seasonings if neccessary.
Ladle the soup into a serving bowl and place a dollop of the Sour Cream atop in the center and garnish with plenty of fresh, chopped, cilantro.
*To cook lentils ahead of time instead of using canned, take 3/4c dried green or brown lentils and wash, rinse, pick over and drain. In a large pot, place the lentils with 2 cups clean water and bring to a boil. Reduce heat and simmer, partially covered for 15-20 minutes or until the water has been absorbed and the lentils are tender. Let steam for an additional 5-10 minutes. Alternatively, soak the lentils overnight and rinse prior to cooking. This will reduce the cooking time by almost 1/2.
Split Pea Soup with Brown Rice and Carrots
This is a meal in a bowl- SO hearty and satisfying. Amazing way to use up left over cooked rice also! You can find smoked salt in the bulk section of the market or it also available online at specialty purveyors- it gives it an earthy delicious flavor paired well with the chipotle. Add sautéed or cooked greens in at the end of cooking for added flavor, texture and nutrition. I eat this shit morning noon and night.
Wheat-Free, Gluten-Free
2c green split peas, cooked
1 large onion, coarsely chopped
1 clove garlic, smashed and minced
1 large carrot, cut into rounds
1” piece of fresh turmeric, grated
2t chipotle powder
1/2t fresh ground black pepper
1/2t cayenne pepper
1t smoked salt
1 1/2c cooked long grain brown rice
3T extra virgin olive oil
6c boiling water
1t pink salt to taste
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Bring 6c of water to a boil.
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In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the peas, smoked salt, chipotle powder, black and red pepper. Add the peas, mixing them into the vegetables. Add the boiling water and the cooked rice. Bring to a boil and reduce heat and simmer for 30-40 minutes. Th consistency is personal, for a heartier, stew like soup, cook longer with more water but let most of the water cook out. Be sure to adjust your seasonings. In the last 10 minutes of cooking, add the carrots rounds, partially cover the soup so that they will steam/cook in the soup but still hold their shape.
I broke into my stash of local corn I turned into frozen niblets this summer, mostly everything else is still available in abundance. SO MUCH YUM in a bowl. I used baby limas, I love their creamy mellow, nutty, flavor. You can use any kind of pasta you like or omit it completely- SO. GOOD. WITH.
Hearty Fall Bean Soup with Greens
Wheat-free * Gluten-free
1 medium onion, medium dice
1c tomato puree (I use the bottled glass tomato puree, not a fan of tomatoes in cans)
1 carrot, cut in moons
1 clove garlic, minced
2c baby Lima or cannelini beans, cooked and drained
1-1/2c potatoes, medium dice (about medium, or 4-5 small)
1c corn niblets
2c greens (kale, spinach, Swiss chard) torn into bite size pieces
2t turmeric, fresh or 1t dried
2t hot red pepper flakes
1/4t black pepper
3T extra virgin olive oil
1-2 vegetable bouillon cubes
1/4c fresh basil *optional
2c cooked gluten free pasta- your choice- elbows, ziti, penne, fusili (I used GF elbows)
1t pink salt
6c boiling water
1t salt or to taste
Bring 6c of water to a boil.
In a large soup pot, add the olive oil and sauté the onions, carrots, garlic, salt, pepper, red pepper, and turmeric until golden and soft. . Add the potatoes and the tomato puree and then the boiling water, then the bouillon cube (or powder).
Bring to a boil and reduce heat and simmer for 30-40 minutes.
Add the cooked beans. In the last 5 minutes of cooking, add the greens, fresh frozen corn, cooked pasta and the basil. Garnish with fresh basil and nutritional yeast.
This is a great way to serve tofu to the skeptic. Hot, it is best served with a side of white basmati rice and a simple salad. Cold, it is great in a sandwich or atop a bed of baby greens with a simple gorgeous vinaigrette. This is delicious both hot and cold, today I made it in cubes to have quick bite sized protein snacks on hand in the fridge for a busy weekend.
Lemon Pepper Baked Tofu
Wheat-free, Gluten-free
16oz tofu, (one package) – drained and pressed, sliced, cubed or cut into triangles
Juice of 2 lemons (1/4c)
1t ground black pepper- fresh is best
1 clove garlic, smashed and minced
Pinch to 1/4t chipotle powder
3T Extra Virgin Olive oil
2T nutritional yeast
1t pink salt or to taste
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Preheat oven to 400 degrees
In a bowl, mix the oil, lemon juice, pepper, and salt.
Add the tofu and toss until well coated. Pour into a baking dish.
Sprinkle with the nutritional yeast.
Bake for 35 minutes or until golden.
The Vegan Love Project 