Chickpea-Noodle Soup

The girls were both sick today with a cough and runny nose so I decided to make them a soup to help them feel better. 

serves 6
Ingredients:

• 2 T. canola oil
• 1 small yellow onion, diced
• 2 ribs celery, thinly sliced
•  a pinch of salt
• 2 cloves garlic, minced
• 1 cup carrots, thinly sliced
• 2 cups dried cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
• 4 cups mashed potatoes or peeled chopped fresh potatoes
• 1/2 tsp. ground thyme
• 1/2 tsp. Old Bay seasoning
• 1 tsp. rosemary
• 8 cups vegetable broth, divided into 6 cups and 2 cups
• 1 cup dried small elbow pasta
• 1 tsp. agave syrup
• 1 cup frozen peas, rinsed with warm water 

Directions: 1. Preheat a 4 quart soup pot over medium heat and add the oil. Saute the onion and celery in the oil with a pinch of salt until soft, about 5 minutes.  Add the garlic and cook until fragrant, 30 seconds or so.

2. Add the carrots, chickpeas, potatoes, thyme, Old Bay seasoning, and 6 cups of broth.  Cover and bring to a boil.  Once boiling, lower the heat to a simmer, add the pasta, and cook until the pasta and vegetables are soft, about 10 more minutes.

3. Add the agave, 2 cups of broth, and frozen peas and heat through for about 5 minutes on medium-low heat and an additional 10 minutes on low heat.  Remove from heat and serve.

Potato-Kale Soup with Sizzling Chorizo

Potato-Kale Soup with Sizzling Chorizo

from Viva Vegan by Terry Hope Romero

Latin Baked Tofu

Latin Baked TofuRecipe is from Viva Vegan by Terry Hope Romero
Serves 4, two slices each of tofu

Ingredients:

• 1 lb. organic extra-firm tofu
• 2 T. olive oil
• 1 T. soy sauce

Red Marinade:

• 1/2 c. white wine, beer or vegetable broth
• 2 T. red wine vinegar
• 2 T. olive or peanut oil
• 2 T. tomato paste
• 1 T. soy sauce
• 4 cloves garlic, grated
• 1 T. ground cumin
• 1 T. dried oregano

Directions: 1. Press tofu: Layer tofu between paper towels and place on top of a folded kitchen towel.  Place a dinner plate on top of the tofu and top with a heavy book or a few heavy cans.  Press for at least 30 minutes. 

2. Preheat oven to 400 degrees. In a shallow glass baking dish combine olive oil and soy sauce.  Slice tofu into eight slices.  Press tofu slices into sauce mixture and flip them over and press to coat.  Bake for 20 minutes. Do Not Turn oven off. 

3. Mix Marinade in a small bowl.  Once tofu is done baking, pour marinade over tofu and bake for another 30 minutes.  Bake longer if an even chewier texture is desired. Serve the tofu hot, topped with any remaining marinade juices from the baking pan. 

Can be served with rice and beans or used as a filling for tacos or arepas.

Cornbread

adapted from Vegan Cornbread recipe by IsaChandra at the theppk.com

Makes 12 to 16 squares
For best results, use old-fashioned cornmeal.

Ingredients:

• 2 cups cornmeal
• 1 cup unbleached all-purpose flour
• 2 teaspoon baking powder
• 1/3 cup canola oil
• 2 tablespoons maple syrup
• 2 cups almond milk
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt
• 1 can whole kernel corn, drained

Directions:
Preheat oven to 400, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, whisk together the almond milk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Add the oil and maple syrup to the almond milk mixture. Whisk with a wire whisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Fold in can of whole kernel corn. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.