Quick, easy, and delicious, this soup with warm your stomach. It has that comfort food vibe with great flavor. Using pre-shredded carrots is what makes it so easy. Either regular orange carrots or rainbow carrot shreds will work. Add some lemon zest on top and a lemon wedge on the plate to add some freshness and lighten the spiciness of the soup. Serves 2 but easily doubled.
Put a 4-quart pot on over medium heat and add:
1 tablespoon olive oil
Heat until shimmering before adding:
1 small onion, finely diced
Cook the onion until translucent and then add:
1/2 to 1 teaspoon curry powder (depending on how spicy you want the soup)
Stir the curry powder into the onion and heat until just fragrant, about 30 seconds. Add:
2 cups shredded carrot
Stir to coat the carrots in the onion and curry mixture before adding to the pot:
1 to 1 1/2 cups stock (I used chicken bone broth but a mild vegetable broth would also work and keep this soup vegan; want to cover the carrots completely but not drown them)
1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper (to taste)
Cook over medium low heat until carrot is softened, about 20-25 minutes, covered. Put the carrot mixture into a blender and add:
1/2 to 1 cup oat milk
Start with the 1/2 cup and add more if the mixture needs to be thinned to your taste. If the carrot mixture is really hot, cover the top of the blender with a kitchen towel and don’t fill it more than 1/2 full or you’ll have an explosion of hot soup all over your counter! Start blending on the lowest speed and as it purees, increase slightly. Should only take 30-45 seconds to blend. Serve with lemon zest and a wedge of lemon on the side. Serving it on the side allows the person eating that bowl to add as little or much of the lemon as they like. [I learned this trick from a Vietnamese chef and it really does mellow out the curry.]
Chicken is one of my staple proteins. I had some chicken breasts in my fridge that needed to be used but I didn’t have time today to do a lot with it. Chicken soup I thought! Quick, easy, not too much work. Then I thought about the lemon beurre blanc sauce I made a few nights ago to go with some fish and thought I love chicken and lemon. It won’t be too hard to put them together. This soup is the outcome of that thought process. Hope you enjoy it as much as I did!
First, heat a small Dutch oven over medium high heat. When it gets hot, add:
1 tablespoon olive oil
When the oil is shimmering add:
1 small onion, diced
2 stalks celery, diced
1/2 cup shredded carrots
3-4 ounces sliced mushrooms (any kind you like)
Stir to combine and let cook reducing heat to medium until the vegetables begin to soften. Add:
6-8 ounces white meat chicken, cut into bite size pieces
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
Stir so the chicken goes to the bottom of the pot, or as much as possible. When chicken is browned, add:
2 teaspoons minced garlic
approximately 1 tablespoon lemon zest (zest of one large lemon)
3 cups chicken stock
8 ounces of small pasta like elbows (I used green lentil safari)
8 ounces whole chickpeas
Stir to combine, cover, reduce heat to medium low so that the stock is on a low boil to cook the chicken and pasta, about 12-15 minutes. While it’s cooking combine in a small bowl (2 cups):
1/4 cup lemon juice (juice from one large lemon)
1/2 cup oat milk
2-3 tablespoons gluten-free all-purpose flour
Whisk to combine the flour. When the pasta and chicken are cooked, add:
1/2 to 1 cup frozen peas
Cook for 3-5 minutes longer to cook the peas before adding the milk mixture. If necessary pour the milk mixture through a small sieve to keep any flour lumps out of the soup. Stir the soup to mix in the flour and continue stirring for 2-3 minutes while the stock thickens and the flour cooks. Stir in:
2 tablespoons honey
Salt and pepper to taste
Of course you can add any vegetables your family likes. Asparagus would work very well in this soup as it goes great with lemon. And rice would work as well as pasta depending on taste.
I often buy a rotisserie chicken, it’s a quick and easy meal. I’m careful of course, all rotisserie chickens are not equal. I read the ingredients until I found one that had no soy, canola, or corn oil. But since I live alone, this chicken always has lots of meat left over. I do so love chicken salad but even that can get boring when always made the same. I’ve added curry powder and made curried chicken salad which is delicious but I recently tried using a sweet and sour dressing, much like one used for coleslaw. Delicious, very easy and tasty at the end of summer when we’re getting tired of the same old salads.
I like to pulse my cooked chicken in my food processor to produce a slightly chunky chicken. Don’t take it to the extent of puree, just a fairly rough chop, almost like cooked ground chicken meat. For 4 servings, dice or pulse:
2 cooked chicken breasts, of medium size
Remove from food processor or cutting board into a bowl. Dice or pulse:
4-5 stalks celery, cleaned and quartered
4-5 scallions, cleaned and quartered
1/2 cup shredded carrots (or diced carrots)
Add to the chicken meat. I also add:
1/2 cup cooked baby peas
Mix these ingredients together. In a separate smaller bowl make the dressing using:
Whisk the dressing to combine and then add to the meat mixture. Mix well, chill and serve over a bed of mixed greens. Tomatoes and avocado on the side are a nice addition to this meal. I’ll often also garnish my chicken salad with pumpkin seeds or mix into the salad sesame or poppy seeds.
There are about as many recipes on the internet for watermelon gazpacho as there are for regular tomato based gazpacho. Naturally sweet from the watermelon, my recipe is very simple and easy to make with just a few ingredients. Again, the most difficult part is peeling the tomatoes so get the ripest ones you can find.
First, just as with tomato gazpacho, put a pot of water on to boil. When it’s boiling drop in:
4 small Roma (or plum) tomatoes with + cut in the blossom end (as opposed to the stem end)
Turn off the heat and let them sit for just a minute or so before dousing them in an ice bath. Peel and cut out the stem end (about 1/4 inch into the tomato). Set aside.
Cut into pieces:
1 mini personal watermelon (about 8″ diameter or a little smaller)
Cut the meat off the peel and place in a blender or food processor. Process until smooth. Add the tomatoes and blend until smooth. Add:
1 small English cucumber, peeled and cut into 3-4″ pieces
Add to the mixture and blend until smooth. At this point, there are options:
1/2 small jar of mild (or hot if heat is desired) chili peppers
This is the time of year for one of the best things to eat on the planet, fresh picked tomatoes! But for anyone who grows them, it soon becomes an overabundance and the issue becomes, “okay, what am I going to do with all these tomatoes?”. For many, this abundance becomes canned (or frozen) pasta sauce, tomato juice, or we even start picking them green and making fried green tomatoes (see recipe under side dishes). Here’s another tasty way to use up some of these extra tomatoes and, with the temperatures around here in the high 80s and low 90s right now, it’s also a very refreshing meal. And it will use up some of those extra cucumbers from the garden as well!
First, put on a good size pot of water to boil. Wash and cut slits (+) across the bottom (the one opposite the stem end) of:
8 medium to large plum tomatoes (use plum or Roma tomatoes because they aren’t as seedy or juicy as other tomatoes)*
While the water comes to a boil, prepare an ice bath in a large pot or bowl by filling the container about half full of cold water and then adding a tray of ice cubes. When the water boils, add the tomatoes, turn off the stove, and let the tomatoes sit for 1-2 minutes in the hot water. Remove with a slotted spoon and put into the ice bath. Let sit for a minute before peeling them. The riper the tomatoes, the less time they need in the hot water and the easier they are to peel. Peel them and cut out the stem end along with the tough part that extends into the tomato for about a quarter inch. Place them into a food processor or blender after peeling.
Pulse until coarsely chopped (or blend). I like my gazpacho fairly smooth so I used my Vitamix and made it fairly smooth. Put into a large bowl (at least 5 quarts). Pulse in a food processor or blender:
3-4 roasted red peppers (fresh can be used by I prefer the flavor of roasted peppers)
2-3 small red onions, peeled and quartered
1 large English cucumber (peeled if not organic otherwise just cut into chunks before pulsing)**
When chopped finely, add to the tomato mixture and stir to blend. Add:
1/4 cup extra virgin olive oil
1/4 cup rice vinegar
1 tablespoon garlic powder (if you like the taste of fresh garlic, pulse 6-8 garlic cloves along with the vegetables)
1/4 cup chopped fresh basil (reserve 2 teaspoons for garnish)
Chill thoroughly before serving. WARNING: This makes 16 cups of gazpacho so unless you’re hosting a large dinner party (or want to freeze some), this recipe can be cut in half. Garnish with extra chopped basil, diced cucumber and tomatoes. You can also garnish it with a spoonful of Greek yogurt or sour cream as well as croutons.
*Regular cucumbers can be used instead, just be sure to seed them before pulsing.
Every July 4th my mother would make what she called simply, salmon salad. It was a mayonnaise based pasta salad with canned salmon, crab and baby shrimp. I made one and put it on this site last year or the year before with a vinaigrette base. So now that I’ve found a vegan mayonnaise I can eat that doesn’t contain eggs or soybean oil, I decided this year to update this salad because it’s one of my very favorites. My mother always served blueberry muffins with it but I figure who needs all those added carbs! so I just serve the salad with the addition of more vegetables than just the onion and celery my mom used. Hope you enjoy this as much as I do. By the way, feel free to use a 16 ounce can of salmon, cleaned if you don’t have access to the fresh!
Bring an 8 quart pot of water to the boil, salt the water generously and add:
4 ounces gluten-free shells (you can use elbows or any other shape but my mom always used shells)*
When the pasta is about 2 minutes from being cooked add:
1-2 cups frozen peas (unless you have wonderful fresh peas!)
When the pasta is cooked, drain into a large colander and rinse with cold water until cool. I will often fill the pot I cooked the pasta in with cold water (it takes several times before the pot cools off) and then place the colander in it after I’ve sprayed the heck out of the pasta with cold water. I leave it in there for only about 5 minutes before it’s cool enough to add to the mixing bowl. While the pasta boils (or the water), heat an 8″ skillet over medium high heat with:
1 teaspoon olive oil
Add skin side down:
8 ounce (or so) salmon filet
Cook the salmon for 3-5 minutes on the skin side and then turn. Note, if it doesn’t come right off the skillet, it’s not ready to turn. Cook on the meat side for 2-3 minutes and then flip again to the skin side. Cover and reduce heat to medium low and continue cooking for another 5-10 minutes depending on the thickness of your salmon steak. Remove from heat, uncover and move the salmon to a plate to cool. When cool, flake with a fork and add to the vegetable mixture.
In a large mixing bowl (I actually use a 2 gallon plastic container), combine:
3-5 scallions, sliced on the diagonal
5-6 stalks of celery diced
1 medium, peeled and diced (and I also seed mine) cucumber
8 ounces of crab meat
8 ounces of baby shrimp (if you can eat them, I can’t so I leave them out)
In a smaller bowl combine:
1 1/2 cups vegan mayonnaise
2 tablespoons dill pickle relish
1 tablespoon honey
1 tablespoon dried parsley
1 tablespoon lemon juice
NOTE: I had a half bag of snow peas left over from the Moo Goo Guy Pan so I destringed them, cut them in half (or thirds if really long) and added them with the peas to the boil – delicious! Some diced jicama or water chestnuts would also go very nicely in this salad.
Whisk to combine and then pour over the vegetables after adding the pasta, peas, and fish in the mixing bowl. Stir to combine and then cool in the refrigerator for about an hour to let all the flavors meld. I like to serve it over some lettuce or as I did now, pea shoots. Serves 4-6.
*Whole Foods makes wonderful organic chickpea shells. Only 37 grams of carbs per serving which is quite good for pasta, along with 21 grams of protein. And note, we only use 2 servings instead of 4 so it cuts down on the total carbs per serving even more.
I love asparagus. It’s my favorite vegetable. But alas, again it’s one of those things I shouldn’t eat anymore. Not allergies this time but due to a medication I take. So green asparagus is out! But what about white asparagus. Tastes just like the green stuff but for me it’s a definite YES! Feel free however, to make this soup with the green asparagus remembering that your’s won’t look like mine.
In a 2 quart saucepan, heat:
2 cups vegetable broth* (or chicken stock)
1 pound of asparagus cleaned and cut into chunks**
Cook over medium heat until the asparagus is tender, the length of time will depend on the size of the asparagus used, smaller pencil asparagus will obviously cook much faster than the larger stalks.***
Remove about half of the asparagus pieces to add back into the soup once it’s blended. Using an immersion blender (or a regular blender if you don’t have an immersion one****, blend the stock and asparagus until smooth. Remember if you’re using an immersion blender to turn it off before lifting the blender out of the soup mixture so that it doesn’t splatter all over the stove (and you!).
Whisk together in a small bowl:
1/2 cup non-dairy milk (any kind other than soy which won’t thicken), I suggest using oat so it doesn’t interfere with the taste of the soup
1 tablespoon gluten-free all purpose flour
Make sure there aren’t any lumps in the milk mixture before adding it to the soup. Bring the soup back to a slow boil and stir until it thickens, about a minute. Reduce the heat to medium low and add the pieces back into the soup, season with salt and pepper to taste and add:
And it’s ready to serve! Add any protein you like, I added some diced chicken breast but some white beans would also work. Makes approximately 4 1cup servings. Garnish with some cut scallion greens or chives (instead of cutting them with a knife, I use my kitchen scissors, much easier).
*I generally like to use stock rather than broth but in this instance if using vegetable, we don’t want the strong flavor of mushroom to overpower the asparagus so a lighter broth works best, preferable one without mushrooms.
**If you are using a larger stalk asparagus, add the largest pieces to the stock/broth first so that the smaller pieces don’t get too mushy since those are what you’ll probably want to save out before blending and add back into the soup
***The larger stalks often times have very thick skins so peel them with a potato peeler before chopping and adding to the stock/broth.
****If using a regular blender the mixture will either need to cool down a bit before blending or hold down the lip of the blender with a kitchen towel to prevent it flying off when you turn on the blender as it releases the hot air from the mixture and will pop that cover right off if you’re not careful. I always try to cool the soup first when using a regular blender, much safer!
I think I’m definitely getting lazier in my old age. Or perhaps it’s just a case of now only having to cook for myself so I don’t care anymore if someone else is going to like it. Anyway, instead of buying a small cabbage that I have to prepare, along with carrots, I’ve started buying the bagged coleslaw mix at the supermarket. So easy and so tasty.
Place in a medium size mixing bowl:
contents of one bag of prepared coleslaw vegetables – cabbage, red cabbage and grated carrots
1/2 to 1 cup of additional grated carrots*
In the bowl of a food processor (or blender) combine:
1 avocado peeled and seeded
1 cup vegan mayonnaise
2 tablespoons vinegar
1 tablespoon agave nectar (or coconut nectar or honey)
1 teaspoon celery seed
Blend until smooth. If too thick, add several tablespoons water until it’s the right consistency. This will depend on the thickness of your mayonnaise since different brands can be thinner or thicker.
Combine the dressing with the coleslaw vegetables and stir until well mixed. Cover and refrigerate until ready to serve.
*TIPS: Liven up your coleslaw by adding some diced apple, pear, or jicama. I’ll also sometimes finely dice another 1/2 an avocado and add that to the mix.
Every once in a great while I buy a rotisserie chicken at the store because, like everyone, I just don’t feel like cooking. I bought one several days ago and like so often happens, found I couldn’t eat all of it before it would spoil. In those cases, I usually dice up the chicken breasts and freeze them for later use. It’s amazing, I don’t understand why, but when cooked chicken is frozen, it makes such a better chicken salad than fresh chicken. Perhaps because it’s really cold? Anyway, try putting the diced chicken in the freezer for about an hour before making the salad and let me know if you agree with me that it has a better taste.
For the salad:
2 rotisserie chicken breasts diced
3-4 celery stalks, diced
2 tablespoons dill relish (or up to 1/4 cup depending on taste)
2 tablespoons pumpkin seeds, or diced jicama, or diced water chestnuts (just looking for more crunch)
1 avocado, diced
For the dressing:
1/2 to 3/4 cup vegan mayonnaise (depending on how much chicken there is)
1 tablespoon hot sauce
1/2 teaspoon herbamare (herbed salt)
1/4 teaspoon garlic powder
1/8 teaspoon ground black (or white) pepper
2 tablespoons honey (or agave or coconut nectar, or date syrup)
Mix all the ingredients and serve with lettuce. Garnish, if you have some, which I didn’t, with chives or scallions. Also, it’s delicious with sliced fresh strawberries or tomatoes. Makes 4 servings.