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Vegetable

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Kale and Corn Chowder Soup

This vegan Kale and Corn Chowder recipe will warm your cool fall afternoon and chilly winter evenings. This is a great alternative to one of our favorite and classic comfort foods.  

Kale and Corn Chowder Poster

Well it is that wonderful time of year when the cold weather is settling in and the leaves are changing colors. We bring out our favorite boots, sweaters and even scarves. 

Of course the cool weather means we get to bring out our favorite class soup recipes and even try out some new ones! I love curling up on the couch with a sappy rom-com movie and a bowl of soup that warms my body and my heart. Some of my favorite soup recipes are for lobster bisque soup and chicken corn chowder soup and even chili.

While I love my classic warm soup recipes, I’m currently on a gluten free, vegan journey so many of my favorite recipes don’t fit within the new dietary boundaries. 

Most of us are familiar with the gluten free, dairy free, or meatless options. While it can be difficult to make the transition to eat without some of our favorite items, many of us don’t have a choice. So as much as we love our creamy soups topped with bacon, crackers and melted cheese.  

Now we have a delicious alternative to our classic chicken corn chowder soup. The gluten free, vegan kale and corn chowder is a hearty, warm bowl of creamy vegetables and potatoes. It provides all of the warmth and comfort with a twist.

Kale and Corn Chowder Soup
Kale and Corn Chowder Soup Ingredients.jpg

Ingredients 

  • Kale (chopped and washed) 

  • Sweet Corn (2 cans) 

  • Red Potatoes (2 lbs) 

  • Large Yellow Onion 

  • Carrots 

  • Garlic

  • Green Bell Peppers (2)

  •  Coconut Milk (1 can) 

  • Vegetable Broth (4 cups)

  • Olive Oil 

  • Seasoning to Taste 

    • Salt 

    • Pepper 

    • Thyme

    • Oregano 

    • Paprika 

Steps 

  1. Prepare vegetables - Wash kale, wash and chop the onions, garlic, potatoes, carrots, and bell peppers 

  2. Heat olive oil over medium heat. Add onions and cook until soft. Stir occasionally. 

  3. Add garlic and cook for an additional 3 minutes until fumes potent. 

  4. Add bell peppers and continue cooking for 3 minutes. 

  5. Add kale and vegetable broth. Mix ingredients and cook for 3-5 minutes or until kale shrinks. 

  6. Add potatoes and coconut milk and stir ingredients thoroughly. 

  7. Add seasonings and mix well. Lower heat to low and allow soup to cook with top on for about 30 minutes or until potatoes are soft. 

Kale and Corn Chowder Soup

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Creamy, Garlic Kale & Mushroom

A quick and easy recipe that for dinner that can stand alone or pair perfectly with meat. 

Creamy, garlic kale and mushroom sauce over pearled couscous

Creamy, garlic kale and mushroom sauce over pearled couscous

Hello! I have been playing around with various recipes that include some of my favorite foods, kale and mushrooms. 

Both seem to have a love/hate dynamic with most people. Either they love kale or they hate kale. They absolutely love mushrooms or they can’t stand them. 

I happen to love both! I grew up loving spinach. It was one of my favorite vegetables. But toward the end of college spinach turned on me! All of a sudden I was experiencing an allergic reaction to spinach. So I begrudgingly began to explore substitutes and found kale. It didn’t take long before kale was a staple in my diet. Howsoever, that doesn’t mean I don’t still try to love spinach it, I just continue to experience worsening allergic reactions. 

As for mushrooms, I grew up believing they were the worst thing to come upon the earth! I could barely even get them into my mouth let alone eat them! But, as I got older I discovered that some of my tastes had changed. Also, after discussing my level of disdain for certain foods a friend pointed out that my issue seemed to be rooted in texture, not flavor. 

With that in mind I began to retry so many things. And surprise, surprise...I love mushrooms! 

So here we are looking at kale and mushrooms coming together to become best friends in this recipe. 

Creamy kale and mushroom sauce over couscous

Creamy kale and mushroom sauce over couscous

The recipe is super simple and I tastes great! I also love it because I can eat it by itself or pair it with steak or chicken. So it works even when I’m on a meatless detox. 

It’s also super simple, so you can add and remix items and you see fit! 

Ingredients

  • 2 cups of Mushrooms (chopped)

  • 1 bunch of Kale (washed and chopped)

  • 1/2 cup of Beef Broth

  • 1 cup of Heavy Cream

  • 1/2 cup of parmesan cheese (optional)

  • 1/2 Red Onion or 2 Shallots (I’ve used both)

  • 2 Tbsp of Garlic

  • Pearled Couscous (1 box)

  • Olive Oil

  • Butter

Steps

  1. Saute onions and garlic in butter until onions become light brown. Stir occasionally.

  2. Add mushrooms and stir. Let them cook for about 2 minutes.

  3. Add kale and broth and mix with the vegetables. Stir occasionally until kale shrinks.

  4. Add cream and stir until all ingredients are evening mixed. Allow cream to simmer and slightly bubble with minimal stirring to thicken the sauce.

  5. Add salt and pepper to taste.

  6. Prepare the couscous per instructions on the box

  7. Plate cooked couscous on a plate. Add mushroom and kale mixture to the top. Sprinkle cheese on top if you wish.

  8. Serve and enjoy!!

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Cheesy Bacon Brussel Sprouts

I’ve been in love with brussel sprouts for about a year now. A little obsessed. Then I started experimenting with variations of recipes on Pinterest until I finalized this precious gem. 

Melted cheese (Yes!), bacon (Of course!) and Brussel sprouts (My fav!)! 

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It’s the perfect combination! How could it go wrong!?!? 

It has even been known to turn anti brussel sprouts folks into brussel sprout lovers! I hope you all enjoy!

Cheesy Bacon Brussel Sprouts.png

Ingredients

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  • Brussels Sprouts – 32 oz
  • Bacon Bits – 9 oz package
  • White Cheddar Cheese – 2 cups (Kraft Smokey Bacon Cheddar Cheese)
  • Heavy Whipping Cream – 1 cup
  • Olive Oil
  • Shallots – 3 thinly sliced
  • Minced Garlic – 3 Tbsp
  • Salt to Taste
  • Pepper to Taste
  • Paprika to Taste

It’s only a few simple steps

  1. Preheat your oven to 350 degrees 
  2. Prepare the brussel sprouts (cut off the bottom, half, and rinse) 
  3. Coat the brussel sprouts in olive oil and season with salt, pepper and paprika
  4. Sauté the brussel sprouts, garlic, and shallots in for about 10 minutes or until the brussel sprouts have some color 
  5. Move brussel sprouts to a baking pan and add heavy cream, bacon, and cheese. (I save a little cheese and bacon for the top) 
  6. Mix everything and add the left over cheese and bacon to the top.
  7. Bake for about 15 minutes or until the top is brown. 
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Then let the dish cool and enjoy!! 

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Easy Garlic Roasted Broccoli Recipe

2018 is a new year and a great time to start focusing on your health and increasing our vegetable intake. Below is a simple and fast recipe for roasted broccoli. 

Broccoli 2.jpg
  • Prep Time: 5 minutes 
  • Cook Time: 15 minutes
  • Total Time: 20 minutes 
Broccoli Ingredients .jpg

Ingredients

  • 2 Crowns of Broccoli 
  • 1/3 cup of oil (I use olive oil) 
  • 2 Tbsp of Garlic 
  • Salt & Pepper to taste 
  • Parmesan (optional) 
Broccoli 1.jpg

Steps 

  1. Preheat oven to 450 degrees Fahrenheit 
  2. Chop Broccoli into medium chunks 
  3. In a large bowl toss broccoli in oil 
  4. Add garlic, salt, and pepper and toss again
  5. Evenly spread season broccoli on greased pan 
  6. Bake for 10-15 minutes (depending on crisp you prefer) 
  7. Add parmasian (optional) 
  8. Serve & Enjoy! 
Broccoli 3.jpg

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