Mac and Cheese — Pandemic 2020

Homemade Mac and cheese

One box of spiral noodles

1/2 cup butter 

1/2 cup flour 

Roux — whisk together — don’t burn 

Then add cold milk — 3 cups (non dairy is fine) 

Don’t let the flour get clumps 

Add a sprinkle of cumin and garlic powder 

Add salt at every step 

Add a half pour of whiskey 

Add three hand fulls of a cheese mix 

Add pepper 

Cook noodles, strain and put in large greased glass dish — add salt and a light sprinkle of cheese 

Blended 4 pieces of toast in the blender 

Pour a mixture of the bread crumbs and parm cheese on top and a little more salt 

Bake at 375 for 20 minutes 

Add a sprinkle of cheese and then broil on high for 2 to 3 minutes — watch closely. 

Veggie Sausage and Things like that

Cheesy Vegetable Sausages
white bread (crumbs)
1/2 cup grated carrot
1 cup grated zucchini
2 T butter
1 medium onion
1 cup grated chedder cheese
1 egg separated
salt and pepper and oil for frying

tear bread and then food processor.  Squeeze liquid of of the veggies. soften the onions, add carrots, and cook for 2 minutes. add zucchini and cook 3 minutes. transfer to bowl and add cheese, half the bread, egg yolk, and seasonings.

Shape into sausages with floured hands. Dip into the egg white and then roll in the remaining bread crumbs. fried in some oil.

Healthy Options

Granola
Paleo Breakfast cookies
Apples and Peanutbutter
Tuna on crackers
Guacamole
Spiral apples

Chicken and Potato Pancakes
potato, diced chicken, peas, onion, 1 egg, a little flour, pepper and oil. Make a giant one like a pizza, and out in slices.

Pork Schnitzels
meat balls -- or chicken meatballs or meatless meatballs
 Chicken salad

Cheesy Vegetable Sausages
white bread (crumbs)
1/2 cup grated carrot
1 cup grated zucchini
2 T butter
1 medium onion
1 cup grated chedder cheese
1 egg separated
salt and pepper and oil for frying

tear bread and then food processor.  Squeeze liquid of of the veggies. soften the onions, add carrots, and cook for 2 minutes. add zucchini and cook 3 minutes. transfer to bowl and add cheese, half the bread, egg yolk, and seasonings.

Shape into sausages with floured hands. Dip into the egg white and then roll in the remaining bread crumbs. fried in some oil.

Finally Cooking again

We are cooking again.

I am so sick of garbage and snacks. So sick on not feeling inspired. The only way to fix this is to get my feet wet again. I am cooking all the time now until I find something I love.

The list I've been working with looks like this:

Jambalaya
Fried Rice
Marinated chicken -- stir fried or on a stick
Hamburgers
Lettuce Wraps
Pork and Pork Tacos
Fajitas -- chicken and veggie
Falaffal with fresh yogurt sauce
Taco soup which turned out to just be chile
Creamy Black Bean Salsa
Egg Rolls
Muffins
Paleo Breakfast cookies
Taco Salad
Spaghetti Squash
Risotto
White bean Soup

Falafel

Falafels:

2 Cups Garbanzo beans -uncooked, soaked over night, drained

1 C Chopped Cilantro ( stems ok)

½ of small white onion, diced

2 garlic cloves-

1 small chili- finely diced

1 T Coriander

1 T Cumin

1 tsp baking soda

1/2 tsp kosher salt ( add more to taste)

canola oil for frying

Instructions:

In a food processor, pulse beans and salt until they are the consistency of very coarse sand. (See photo) Add the rest of the ingredients, pulsing, scraping down sides, until it forms a bright green paste with a fine crumb. Don't overwork it- it should not be smooth, but rather quite granular. Refrigerate for at least 20 minutes or overnight. Form round, slightly smaller than golf ball sized balls and flatten just slightly. In a non stick pan or cast iron skillet, heat a ¼ inch of canola oil on med high heat until it sizzles when a pea sized portion of falafel is dropped in. Turn heat to medium.  Start with one tester falafel.  Fry until all sides are a deep golden brown- this should take about 6-7 minutes. If it browns too quickly, turn the heat down a bit.  If the falafels stick to the pan,  try dredging the falafel in a little flour.  Place in a warm oven until ready to use for up to 20 minutes. Serve with warm pita bread ( or tortillas) with creamy tahini sauce, cucumber yogurt sauce, diced tomato, pickled turnips and fresh cilantro leaves.

Yogurt sauce 

Try half yogurt half coconut cream. Try no lemon and less dill.

Lots of cilantro 

Cucumber Yogurt Sauce

1 Cup plain thick greek yogurt

2 small persian cucumbers cut lengthwise, then thinly sliced ( or 1 C english cucumber) Skin ok.

2 -3 T chopped fresh mint, dill, italian parsley or cilantro ( or a combination is nice)

1-2 T lemon juice

1-2 minced garlic cloves

½ tsp kosher salt -or salt to taste.

pepper to taste, white pepper is a nice touch.

pinch of cayenne or squirt of sirracha sauce.

Place all ingredients in a medium sized bowl, stir and refridgerate until ready to serve.

Jill Fellow

801.735.7416

Muffins

These are simple, easy plain muffins that can be used as a base of lots of muffin and cupcake flavors. It is a lot easier that the giant muffin recipe in the America's Test Kitchen book.

Adapted from Apple and Carrot Breakfast Muffins

1 cup flour -- whole wheat is ok
1/3 c. Sugar
2 T. nonfat dry milk (or milk plus 2 T flour)
1 and 1/2 t. Baking powder (Reduce to 1 t. for high altitude)
1/2 t. cinnamon (Extra)
1/4 teaspoon salt (Extra)
1/4 teaspoon ginger  (Extra)

1/2 cup oil
2 T. honey
2 T. maple syrup
2 eggs
1/2 t. pure vanilla

optional -- 1 grated apple, 1/2 cup grated carrot, and 1/2 cup anything (Raisins, nuts, chocolate, fruit)


Mix wet together. Add dry on top and mix to itself before mixing with wet. Add mix ins. Without mix-ins, this yields 8 muffins. Bake at 350 for 20 minutes (seemed long to me, but it really needed that long)

GF: Pumpkin Spice Cookies

Another Kristie Recipe

Use this one instead. Added more Cinnamon and no cranberries, nuts or chocolate. I also doubled the salt. (this is how I made mine today)

Iced Pumpkin Cookies

Yield:3 dozen

Ingredients:

Cookies
• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 cup canned pumpkin
• 2-1/4 cups Pamela's Baking & Pancake Mix
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 
  
Icing
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 3 tbsp milk

Directions:

Cookie Directions

In large mixing bowl, cream butter and sugars. Beat in egg and pumpkin. Combine the flour with other dry ingredients in a separate bowl. Gradually add to creamed mixture.

Drop by the tablespoonful 2-inches apart onto cookie sheets lined with parchment paper. Preheat oven to 350° and bake for 16 minutes or until lightly browned. Remove to wire racks to cool.

Icing Directions

In small mixing bowl, combine ingredients and beat until smooth.

Chef's Notes: Cookies will be plump and upright or you can smooth them down with a small rubber spatula for a cookie shaped more like a chocolate chip cookie.

Sweet Potato Pie (Yam)

Sweet Potato Pie (Yam)

This is from Word of Wisdom Living

Skip’s Sweet Potato Casserole  (Serves 5-6)
Ingredients:
3-4 medium-large sweet potatoes (about 2½ lb.)
3 apples, green or whatever
8 oz. crushed pineapple, canned or fresh
¼ C butter (1/2 cube), softened
1 tsp vanilla
1 tsp cinnamon
½ tsp salt
¼ tsp maple extract
Dash of fresh nutmeg
_________________________________________
¼ C butter (1/2 cube), softened
¼ C sugar, turbinado or dark brown
1 to 1½ C pecans, roughly chopped
Directions:

1. Fill a pot ½ full of hot water (enough to cover sweet potatoes and apples) and bring to a boil.  While water is heating wash, peel, and quarter the sweet potatoes and apples.   Put the sweet potatoes into the boiling water first and add the apples 10-12 minutes later.  Total cooking time is around 20 minutes; the apples and sweet potatoes should be soft enough to mash, but not mushy.
2. While the pot is boiling, prepare the sauce and the topping.  For the sauce, combine melted butter with the seasonings.  For the topping, cream the butter and sugar, then stir in the pecans.   This is a good time to turn on the oven, 350 F.   (Note: I prefer turbinado, a form of raw sugar, to the store-bought brown sugar because the latter is often just white sugar with a little molasses sprayed on, but either is acceptable.  Maple syrup likely works but it’s a little pricey.)
3. When the sweet potatoes and apples are ready, drain and mash with a potato masher, adding the pineapple.  (Note:  We tried this with both canned crushed pineapple, and with a pineapple we had sliced and saved in the fridge.  Pineapple is a good source of natural sweetness, especially if fully ripe, or brown.  If it’s a little green, you can bring out the sweetness by cooking it a few minutes in a frying pan until slightly browned.)
4. Stir in the sauce.  Pour mixture into a 2 qt. casserole.  Sprinkle with pecan topping.  Bake about 20 minutes until pecans are browned. 

Time:  With a little experience, allow 30 minutes to prepare this dish, excluding the oven time.  You can prepare the salad and supervise the table setting while it bakes.

Dinner Pad Thai

Pad Thai

1 box rice noodles

1 onion 

1 cup slices sugar snap peas

1 cup broccoli slaw mix

1 cup peanuts

1 t. Garlic minced 

1 T white wine vinegar 

2 T fish sauce 

1 T coconut sugar

1/2 t. Black pepper

2 T soy sauce 

3 eggs

Olive oil 

Boil water and cook the noodles as instructed on the box

Sauté the onion with the broccoli slaw or other chopped veggies. Add olive oil and garlic. Add all other ingredients except eggs and noodles. Crack in eggs on one side of pan and scramble them. Then mix the whole mixture. Drain and then add the middles. Add olive oil for moisture. Sprinkle with salt and pepper.

Gluten Free/ Grain Free Peanut Butter Cookies

I heart these cookies. I am going to make them today as a first day of school treat for my dear friend who is not eating grains this month. : )

John’s Peanut Butter Chocolate Chip Cookies
(Yield:15 – 20 cookies depending on how big you make them)
1 c. creamy peanut butter
1 c. sugar
1 egg
1 egg white
1/2 c. chocolate chips
1. In a large mixing bowl, combine the peanut butter, sugar, and eggs. Stir until the eggs are thoroughly combined with the other ingredients.
2. Stir in the chocolate chips. (I’m not sure why we do this in a separate step, but we do =)
3. Refrigerate the cookie dough for 15 minutes. Turn the oven to 350 degrees F to preheat.
4. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other.
5. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown (see picture above). The cookies may still seem a bit soft at this point, but they will harden as they cool.
6. Let the cookies cool for 10 – 15 minutes and then serve with a glass of cold (soy) milk!

Olympic muffins August 2012

• 3 or 4 ripe bananas, smashed
• Handful of zucchini or spinach 
• 1/3 cup coconut flavored oil
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

METHOD

Blend wet items and fruits and veggies in a blender. Pour into bowl with mixed dry items. Makes 12 muffins. 17 to 20 minutes. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf or 12 muffins 

Raw Sour Cream

1 cup of cashews (soaked and rinsed)
1/2 cup of water
1/4 cup of lemon juice
3/4 teaspoon onion powder
1/2 teaspoon celtic sea salt
Raw sour cream recipe contributed by the lovely Ashlyn!

Raw Pizza

Base

• 400g sprouted wheat (or sprouted buckwheat)
• 2 medium fresh tomatoes
• ½ a medium sized onion
• 6-8 sundried tomato halves (ideally pre-soaked)
• About 10 leaves of fresh basil
• Liberal shaking of Italian dried herbs mix
• 1 clove garlic
• ⅓ cup of olive oil

1. Place all ingredients in a food processor and process until a thick dough consistency is achieved. If the mixture feels quite dry, add more fresh tomato.
2. Pour into a large mixing bowl in order to finish mixing by hand and feel the texture of the mixture. Make sure all ingredients have been blended together well. If not, return to processor and repeat the process until satisfied.
3. Spread the mixture bit by bit onto a paraflexx sheet and gradually shape into a circle or square shape according to your preference. Use the palm of your hand to press the mixture out to the desired shape and size and thickness. A good thickness is approximately 3-4mm high.
4. Dehydrate at 95 - 110°F for approx. 4 hours (until top is nearly dry), then flip over and dehydrate again until other side is dried to desired degree. (Some prefer the base to be hard and crispy, but I prefer it to be semi-dry so that it is easy to cut and eat - a bit more bread-like).

'Cheese'

• 2 cups of raw macadamia nuts
• 2 cups of cashew nuts
• Juice of 1-2 lemons (depending on sweetness and amount of juice)
• 1 clove of garlic

1. Blend all ingredients thoroughly using either food processor or hand blender.

Tomato Sauce

• 4-6 tomatoes
• 10 sundried tomato halves
• 1 clove garlic
• Half a red bell pepper, chopped
• 1 teaspoon fresh ginger, chopped
• Handful of fresh basil leaves

1. Blend all ingredients thoroughly using food processor, hand blender or vita-mix.

Toppings
Choose from:

• Fresh tomato slices
• Fresh bell pepper slices (red, orange, yellow)
• Fresh onion rings
• Black olive halves
• Basil leaves, finely chopped
• Italian seasoning (dried herbs)
• Chopped pineapple
• Broccoli florets, halved and marinated
• Mushrooms - either fresh, marinated in olive oil, garlic and lemon juice, or dehydrated after being marinated
• Anything else that appeals!

How to make the pizza:

1.     Spread the 'cheese' evenly over the top of the pizza base. Any left over 'cheese' can be spread on crackers, or crumbled into a salad. Alternatively you can mould it and shape it anyway you wish. One suggestion is to cut it into small cubes and spear top create the traditional cheese and pineapple party food.

2.      Spoon the tomato sauce on top of the cheese topping and spread evenly until there is a good covering.

3.      Top your pizza with your chosen ingredients. I usually begin with the tomato, then the onion rings, then bell pepper, then olives, then mushrooms, then fresh basil and finally sprinkle the whole pizza with the Italian seasoning. Occasionally I add pineapple or broccoli florets.

4.      Serve either fresh as is, or put the whole pizza back in the dehydrator for a while until warmed through. Either way it is delicious!

5.      Serve with a large green salad and extra tomatoes and onion rings.

Italian Flax Crackers -- Karen Knowler, the raw food coach

Italian Flax Crackers -- Karen Knowler, the raw food coach

Crunchy, and maybe even flaky


You’ll need:

• 2 cups flax seeds
• 1 red bell pepper
• ½ cup sun-dried tomatoes
• 2 cups fresh tomatoes
• Juice of 1 lemon
• 1 clove of fresh garlic +/or ½ large onion, chopped

What to do:

1. Blend all ingredients together in a food processor. Add water if a little too dry.
2. Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
3. Score the size of crackers you’d like with a knife or spatula before dehydrating. (I usually score the large square 3x3 or 4x4 depending on what I want to use them for).
4. Dehydrate around 115°F - 125°F overnight and flip over once one side is dry. Dry to completion.
5. Store in an airtight container, somewhere close to hand for when the cravings strike!

Raw Brownies

This recipe sounds a lot like the LARA bars I made yesterday with Dates (make sure to pit), Peanut butter, almonds, oats, flax, water and a dash of coconut oil. The bars taste like cookie dough to me. And it is amazing how sweet the dates/ figs -- make it taste. I bet if I added cocoa like in this recipe, it really would make a great chewy brownie. I prefer think of it as an energy bar -- as to not be grossing disappointed as any normal person would be when eating something called "A brownie."

Raw Brownies -- A Lara Bar Cousin

ingredients:
- 1  1/2 cups raw walnuts, unsoaked
- 10 pitted medjool dates, unsoaked
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract (optional)
- 1/4 cup dried cherries

directions:
-  1  1/4 cups walnuts into food processor and grind until fine
- add dates and grind until mixture sticks together
- add cocoa powder and vanilla and mix in food processor

Greens, Ginger and Apple (with Lemon) Smoothie

So simple! And so yummy, right? I want to try this. 

Recipe – Apple Ginger Baby Greens Smoothie

February 19, 2009 by Jennifer

ginger

tools:
- blender
- knife
- lemon squeezer/juicer
- cutting board
- peeler
ingredients:
- 2 cups water
- mixed baby greens, blender full
- 2 apples, peeled
- 2 bananas, small/medium
- ginger, small nub peeled
- 1 lemon, juiced separately and added after blending
creator:
Jen Grauer

cold water

baby greens

blended greens

Green Blended Bliss!

Posted in all raw recipes | Tagged apple, apple ginger baby green smoothie, baby greens, blender, diet, eco-friendly, eco-friendly diet, ginger, ginger smoothie, green diet, green smoothie, health, healthy weight loss, lemon squeezer, mixed baby greens, natural health, nutrition, organic greens, organic smoothie, peeler, raw breakfast, raw food ingredients, raw food kitchen appliances, raw food tools, raw recipe, raw recipes, raw smoothie recipes, smoothie ingredients | Leave a Comment »

Testing Raw Flax Crackers

The first recipe I tried was just soaked flax, water and salt. It is still in the dehydrator. I am just getting a feel for the process before I accidently waste other yummy foods in the testing process. I also have a batch in the right now that is the original recipe plus green onions and spices. Then I put about 1/3 of the mixture and ground it up in the blender briefly. I think that is closer to this. Just trying to figure out what will stick together and what will not. : ) But this next recipe looks great!!

Raw Flax Crackers & Simple Guacamole

Recipe type: Appetizer, Snack

Author: Jackie of Vegan Yack Attack

Prep time: 20 mins

Cook time: 10 hours

Total time: 10 hours 20 mins

Serves: 4

This is a great recipe for utilizing your leftover juice pulp to make a great, raw snack. Paired with a simple, yet delicious guacamole dip it is sure to please.

Ingredients

• 2 Cups Vegetable Pulp Leftover from Juicing, mine was made up of Carrots and Chard
• 1 Cup Water
• 1/2 Cup Raw Pepitas
• 1/2 Cup Ground Flaxseed
• 1/4 Cup Chia Seeds
• 3 Tbsp. Nutritional Yeast
• 1/2 tsp. Sea Salt
• 1/3 tsp. Black Pepper
• 3 Avocados, Pitted
• 1 Cup Tomato, Diced
• 1 Tbsp. Fresh Lemon Juice
• 1/3 tsp. Garlic Salt
• 1/4 tsp. Black Pepper

Directions

1. In a food processor pulse together the vegetable pulp, water, raw pepitas, ground flaxseed, chia seeds, nutritional yeast, sea salt and pepper. Make sure to scrape down the sides of the processor so that it is fully incorporated.
2. The cracker mixture will be thick, almost like cookie dough. Spread the mixture 1/4″ thick onto two Paraflexx sheets and place them in a dehydrator at 115°F for 5 hours.
3. When the edges start to peel off of the sheet a bit, flip the cracker slab over (unless it is still too moist in the center). Dehydrate for another 5-6 hours or until the crackers are crunchy and hard.
4. Break the cracker slabs into smaller, chip-sized pieces.
5. In a small mixing bowl mash together the avocado, tomato, lemon juice, garlic salt and pepper; serve with the flaxseed crackers.

Best Burgers

Lela’s Famous Burgers:

• 1LB-1.25LBs Ground Beef
• Salt (to taste)
• Pepper (to taste)
• 1 1/2 Teaspoons Dijon Mustard.
• Worcestershire Sauce (several splashes)
• 2 Egg Yolks
• 3 Tablespoons Ketchup
• Enough Red Onion to equally distribute in the ground beef. (I’ve had the best results putting the onion in a food processor)

Cooking the Hamburgers:

Medium heat works best for cooking hamburgers as it allows for nice grill marks and color, but provides enough time to cook the inside without drying it out. Prepare your grill (or your pan) by allowing it to reach medium heat. Place your hamburger patties on the grill (or in the pan) and resist the urge to press them with a spatula or move them around too much; either of these practices will dry out the burgers and can also cause Lela’s Famous Hamburgers to crumble.
Flip your patties after 3 minutes of steady cooking and allow them to cook for 3 more minutes. You may need to flip once or twice more depending on the heat of your grill (or stove). USDA says that the inside of your hamburgers should be 160 degrees before eating. Some of you might like your hamburgers medium, or medium rare. Under cook hamburger patties at your own risk.
Now top those bad boys with some of the freshest tomatoes and lettuce you can get your hands on! You can now enjoy the tastiest hamburgers I’ve ever eaten!

Soups for Winter 2012/2013

Most Popular Vegetarian Soup Recipes

Of all the dozens of healthy vegetarian soup recipes I've posted, here are the most popular recipes, according to you! All of these soup recipes are vegetarian, and most are vegan as well. Can't find the perfect vegetarian soup recipe? Don't worry, there are plenty morevegetarian and vegan soup recipes to choose from here.

1. Creamy Carrot Coconut Soup

When it comes to vegetarian soups, this one is a keeper. Users have unanimously given this creamy carrot and coconut milk soup recipe five out of five stars, so you can be sure that you'll enjoy this easy blended carrot soup too.
See also: Carrot, Ginger and Coriander Soup

Ads

A New Delicious BreakfastTry Delicious, Lightly Sweet, and Crunchy belVita Breakfast Biscuits!Nabiscoworld.com/belVita

Antibiotic Resistanceis on the rise. Find out why – and help protect your kids.www.SaveAntibiotics.org/moms

Free Vegan RecipesHundreds of Soy Recipes for Vegans Create Your Own Meal Plan for Free!www.SoyConnection.com/Recipes

2. Vegetarian Minestrone Soup

Oil-free, low fat and high-fiber vegetarian minestrone soup can be served either as a side or as an entree and is slowly simmered for maximum flavor. Try adding a bit of diced tofu or seitan for an extra protein boost. Serve with a side salad and some crusty French bread.
See also: Crockpot Minestrone Soup

3. Quick Vegetarian Black Bean Soup

This quick and easyvegetarian black bean soup is a quick, healthy, low fat vegetarian soup recipe that will warm up your family in less than 15 minutes flat. A healthy high-fiber andhigh-protein black bean soup is a popular soup for vegetarians. Make it vegan by simply omitting the cheese and sour cream.
See also: Mexican Black Bean Soup

4. Crockpot Vegetarian Split Pea Soup

Soup is always an easy choice to make in a crockpot. Just add the ingredients in the morning, and forget about it until you are ready to eat it hours later. Although many split pea soup recipes use ham for added flavor, this vegetarian and vegan split pea soupversion packs in the spices, including thyme, sage and bay leaves for a lower fat and cholesterol version of classic split pea soup.
See also: Fat-free Split Pea Soup

5. Vegetarian Lentil Soup

Vegetarian Lentil Soup with corn and carrots

Even people who aren't vegetarian love a lentil soup! There's just something comforting and familiar about a home-cooked bowl of vegetarian soup with lentils. Lentil soup should be a staple of every cook's repetoire. Lentils are available in most grocery stores and very high in fiber and protein and are very inexpensive as well. Thisvegetarian lentil soup recipe uses plenty of spices, including thyme and bay leaves to add lots of flavor. You may also want to watch this quick video which will show you how to make lentil soup step by step.
See also: Crockpot Lentil Soup

6. Easy Cabbage and Cilantro Soup

Inspired by the flavors of India and spiced with plenty of fresh cilantro and a dash of hot-sauce, this is a fat-free vegan and vegetarian soup recipe that is also low in calories. Cabbage soup is incredibly healthy and very nutritious. It's made from just a few simple and familiar ingredients, so it's easy enough for even those who are new to vegetarian cooking.

7. Basic Vegetarian Miso Soup

Vegetarian miso soup

Miso soup is so quick and easy to prepare that I've recently started having it for breakfast. I find it very warming and soothing in the morning, and because its so versatile, it's easy to make it different every day by adding various veggies or extra spices. This basic vegetarian miso soup recipe is a simple version of the classic miso soup you'll find served in Japanese restaurants. Miso soup is my most popular vegetarian soup recipe!
See also: More vegetarian miso soup recipes

8. Vegetarian Bean and Barley Soup

Vegetarian bean and barley soup

Who needs the beef? This is a very heartybarley soup that is a full meal in itself, so you won't miss the beef, I promise! With this very versatile basic recipe, can add just about any veggies you want - green beans, peas or corn would all work well. This bean and barley soup recipe makes a more than generous amount, so plan on having some leftovers!
See also: Barley and Vegetable Soup

Ads

Healthy Snack IdeasPure Protein® Bars & Shakes. Eat Good, Look Great. Check It Out Now!www.pureprotein.net

Vegetarian Vegetable SoupSearch multiple engines for vegetarian vegetable soupwww.webcrawler.com

9. Thai Coconut and Vegetable Soup

Vegetarian Thai coconut soup

Traditionally, Thai coconut soup, or tom kha is made with chicken and lots of spices such as galangal and lemongrass and also with chicken. This easyvegetarian Thai coconut soup is made with fresh cilantro, lime and cayenne to duplicate the Thai flavors with some more commonly found ingredients. A reviewer said of this coconut soup recipe, "This soup is awesome. My husband and I both loved it." I also like to add some diced and sauteed tofu to coconut soup.
See also: More Thai Coconut Soup Recipes

10. Chinese Hot and Sour Soup

Chinese hot and sour soup is a light meal or accompaniment eaten any time of day. My Taiwanese roommate in college used to prepare this for breakfast on occasion, and I heartily ate it up! The original recipe, he said, came from his grandfather's time in the Taiwanese army, though this version has been westernized quite a bit to use more common ingredients. This hot and sour soup recipe is both vegetarian and vegan. It is somewhat light, however, so feel free to add in some tofu or seitan.