VEGAN TOMATO VEGGIE BEAN SOUP
This soup is quick and easy! It's something I throw together when I'm running low on fresh produce and ingredients, and I only have a few things on hand. Throw in a few pantry staples and some spices from the cabinet, and voila'! Soup is on the table. My hubby isn't the biggest soup fan, but I LOVE soup. Any time of the year… it doesn't have to be the middle of winter for me to enjoy a good soup or chili. Hand me a spoon and a bowl of something fresh, hearty, healthy, and tasty… I'm happy! Soup out of a can you say? No, no. That's just wrong.
Just start with a good quality veggie stock and you can create your own satisfying soup in a flash! Almost. Prepping and chopping veggies does require a small amount of time, but it's worth it. Try it! Experiment with your own combination of veggies and flavors.
TIP: Another great topping is Roasted Sweet Potato! Just peel and chop a Sweet Potato into bite size pieces, lightly toss in oil and cumin, chili powder, paprika, salt & pepper and bake in the oven at 425 degrees fahrenheit for 30-40 mins, or until fork tender. Then top your soup with a large spoonful! Yum.
SLOW COOKER LENTIL & QUINOA TACOS
My first vegan Thanksgiving was a success and the leftovers were delicious! There's just a few leftovers lingering in the fridge… and today I found myself craving for something different. My palate needed a change after all the holiday comfort food flavors, and after all the cooking and baking I did last week I didn't feel like jumping into a labor intensive or time consuming recipe.
I decided on Slow Cooker Lentil & Quinoa Tacos! A new favorite for Chad (husband) and me. I love this recipe because it's easy, delicious, and filling. You dump everything in the crock pot and walk away until it's time to eat! That's it… with the exception of washing and chopping up whatever veggies you'd like as toppings.
Anyway… the important part. The recipe. My recipe is based on a Slow Cooker Lentil-Quinoa taco filling recipe posted on www.veggiegirl.com. I tried this recipe and enjoyed it. The second time I made it though, I decided to make a couple of changes to see if I could make it more flavorful. I replaced the water with low-sodium veggie broth and added 1/2 a cup of salsa. These changes did exactly what I was hoping for. They added an extra pop of flavor.
As for assembling the tacos… this taco filling is amazing in a corn tortilla or shell, topped with lettuce, tomato, black olive, and lime drenched avocado! The lime and avocado really puts the flavors over the top. I chop up a whole medium avocado and squeeze half of a lime over the pieces. Yum!
Don't be afraid to double the recipe. They're just as good the 2nd day as the 1st.
I've always been a big fan of sandwiches. When I stopped eating meat I was a little sad to say goodbye to the deli case and I wondered how I was going to satisfy my sandwich cravings. Luckily it didn't take me very long to find some great options. One of my favorites is a veggie sandwich! A veggie sandwich is nothing new, I've seen many variations of it over the years, and I enjoyed eating them occasionally when I was still an omnivore. This is just my version.
I pile on thin slices of avocado for creaminess and the benefit of healthy fat, then cucumber, carrot shreds, roma tomato, dill pickle… and finally the greens. I choose green leaf lettuce for it's crunch, and spinach for it's flavor and nutrients. I pair these veggies with soy-free Veganaise and organic stone ground mustard.
I've had this veggie sandwich for lunch every day for the past week. It's not often that I can eat the same thing over and over again. It's just that good.
Do you have a favorite plant-based sandwich? Feel free to share in the comments section below!
Spread a thin layer of Veganaise on two slices of bread, and add stone ground mustard on one of the slices, or both if you really enjoy mustard.
Place 4-6 slices of Avocado on top of the layer of mustard. Top the avocado with 4-6 cucumber slices, then a small handful of carrot shreds. Next add 4 slices of roma tomato, then the pickles. Finish it off with a handful of spinach and a large leaf of lettuce, and top it with the second piece of bread. Enjoy!
Tip: This sandwich is also great with a layer of hummus! Play around with the toppings and create your own favorite veggie sandwich.
I'm Jess, singer/songwriter and plant-based food enthusiast. Savor & Thrive is all about healthy living, particularly healthy food. My music has been getting most of my attention over the last couple of years and cobwebs are beginning to form on this site, but I’ll be freshening up this blog over the next month and hope to post new recipes in early 2018. Thanks for visiting!