Month: March 2018

Chunky Miso Vegetable Soup

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My hubs, Natalie (daughter) and I are visiting my oldest daughter, Brianne, and her family in Spokane, Washington, for Spring Break. She is quite the Wonder Woman. She had a menu all planned out and groceries bought to make dinners and I totally LOVED IT! Seriously, I don’t know how she does it all with working full time, raising my adorable twin grandsons, and keeping up with her household chores, but she’s pretty amazing at all of it. We are having the best time with our grandsons!

Natalie and I whipped up a delicious meal tonight, which was Friday nights fare. DELICIOUS!! This recipe is taken from my favorite cookbook, and by now, you know what that is, right? Haha “Isa Does It!” Oh and by the way, if you have not heard, the winner of the “Isa Does It” cookbook was Jeny Monson! I hope she loves it and much as I do. The contest was so fun. Thanks so everyone for entering. ❤️Now back to the matter at hand…….. this soup recipe is definitely one you should keep on hand if you have a cold because it will definitely satisfy. We served it with toasted sour dough bread. Yum!

CHUNKY MISO VEGETABLE SOUP

By: Isa Chandra Moskowitz

• 1 large yellow onion

• Pinch of salt

• 2 cloves garlic, minced

• 1 cup peeled carrots in ¼ inch slices

• 2 ribs celery, cut into ¼ inch slices

• 4 cups of cauliflower florets

• 1 cup green beans, trimmed and cut into 1-inch pieces

• 6 cups vegetable broth

• Several pinches of fereshly ground pepper

• 1 15ounce can of kidney beans, rinsed and drained

• ½ cup mellow white miso

• 1 cup thinly sliced scallions

Preheat a 4-quart pot over medium-high heat and add a small amount of veg. broth. Sauté the onion with a pinch of salt until softened, about 3 minutes. Add the garlic and sauté for 30 seconds, until fragrant. Add the carrots and celery and sauté for 3 minutes or so. Add the cauliflower and green beans, along with the broth and pepper. Cover the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook with the lid slightly ajar so steam can escape for 10 minutes, or until the cauliflower is tender.

Add the kidney beans and miso and stir to dissolve the miso. Once dissolved, taste for seasoning. Add the scallions and serve. If you wanted to add a little more protein, you could add firm tofu as well.

 

Enjoy!

Peanut Sweet Potato Curry with Veggies and Peas

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SWEET POTATOES AHHHH they are one of my favs, so I love to use them any way I can, whether it’s a Mexican recipe, Indian, Asian or just a plain sweet potato, they call my name. I know, that’s a little weird, but the flavor is so satisfying and a comfort food for me.  This recipe is based on a recipe from veganricha.com.  I served it with Jasmine rice and it was SCRUMPTIOUS!  Here is the recipe:img_0633

Peanut Sweet Potato Curry with Veggies and Peas

1 C. Onion, chopped

5 Cloves of Garlic, minced

1/2 inch Ginger, minced (optional, I did not use it)

2 C. Cauliflower florets, coarsely chopped

1 small Red Pepper, chopped

1 med to large Sweet potato, peeled and cubed

1 tsp. Curry

1 tsp. Garam Masala

1 tsp Salt

1/3 C. Peanut Butter

1 can Chick peas

2 T. Lime juice

2 T. Maple Syrup

1 tsp. Distilled white vinegar

1/2 tsp. Garlic powder

1/4 tsp. Pepper flakes

2 C. Light coconut milk (1 poured the can into a 2 cup container, which is a few ounces shy of 2 cups and then filled it the rest of the way with water to make 2 cups exactly.)

3/4 C. Frozen peas

Black pepper to taste

Lemon juice and Cayenne

Basil and peanuts for garnish

Put a small amount of water in a Dutch oven or skillet over medium high heat.  Add the garlic and cook until fragrant, add onion and cook until translucent.  Fold in ginger.

Add peppers, cauliflower, sweet potato, curry powder, garam masala, and a dash of black pepper and cook for 3 min. or until spices are very fragrant.

Add the rest of ingredients until frozen peas and stir well. Partially cover and cook for 15 min.

Taste and adjust salt, sweet and heat.  Add a dash of lemon and cayenne if needed.  Add peas and simmer another few min until the vegetables are cooked to desired doneness.  Adjust consistency if needed, such as more coconut milk or water if its too thick.

Serve over rice.  This could also be served as a soup by adding more water and adjusting the spices to your liking.  Garnish with basil and peanuts.  Enjoy!

 

IT’S A 1 YEAR CELEBRATION and a COOKBOOK GIVEAWAY!

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March 14 marks my ONE YEAR mark for the itsapegslife.com Blog and I want to celebrate with you! I’m giving away one of my favorite cookbooks, “Isa Does It!” Seriously, it’s such an amazing resource and the recipes are so satisfying, even if you’re not vegan, YOU WILL LOVE IT–GUARANTEED! I love it (have I said that before 🙂 and hope you will too. I mean, look at that chocolate cake below. Is your mouth watering yet? 😂 To enter, please follow me on social media and tag 2 friends in the comments — Instagram is itsapegslife and Facebook is Peggy Rose Boren. Good luck! 😃

I Can’t Believe It’s Not Hamburger Burrito!!

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This is a MUST TRY recipe. Seriously, I know I have posted about cauliflower tacos in a previously, but this is one AMAZING burrito! My husband said it gets a definite TEN! It’s that good! Give it a try and tag me in your post. I always love it when you share the recipes from my blog. It’s my kind of pay day 😆.

This recipe is adapted from Chuck Underwood’s recipe–Amazing Cauliflower Tacos, but I made them burritos. Call them what you want but I call them SCRUMPTIOUS! Even the pickiest of eaters will LOVE these. I like to double the recipe and freeze some for later. It works great!

AMAZINGLY SCRUMPTIOUS VEGAN BURRITOS

Cook time: 30 min. Prep time: 15 min. Total time: 45 min.

INGREDIENTS:

1 small head of Cauliflower

4 oz. Mushrooms

1/2 c. Walnuts (use less if watching fat intake)

2 T. Soy Sauce

1 tsp. Chili Powder

2 tsp. Ground Cumin

1/2 tsp. Garlic Powder

1/2 tsp. Onion Powder

1/2 tsp. Pepper

1/4 tsp. Salt

Uncooked flour or corn tortillas, cooked on a griddle.

INSTRUCTIONS:

Preheat oven to 400 degrees.

Lightly pulse mushrooms in food processor until you have a nice consistency.

Pulse or chop walnuts to the same consistency and mix in a large bowl.

Remove the core and leaves of hour cauliflower and cut into small pieces.

Pulse cauliflower in food processor to a nice consistency and add to bowl.

Now you should have cauliflower, walnuts and mushrooms in the same bowl. Mix together well.

Add soy sauce and mix.

Stir in spices and mix well, making sure everything is mixed thoroughly.

Spread mixture onto a parchment lined baking sheet and bake for 30 min, stirring after 15 min. Mixture should resemble lower pic.

Put mixture in flour tortilla, add black beans or pinto (see recipe below), salsa, avocado, lettuce, vegan sour cream,

For the Beans:

INGREDIENTS:

2 cloves garlic

1/2 jalapeño

1/2 c. Onion

1 tsp. Cumin

1/2 tsp. Chili Powder

Salt to taste

2 cans Black Beans (or 1 can pinto and 1 can black)

DIRECTIONS:

Sauté garlic in a tiny bit of water until fragrant and then add onion, jalapeño, cumin, chili powder and salt (start with 1/2 tsp).  Sauté until fragrant.  Add beans and you can leave them as is or you can smash them a bit, either way is delicious.

Enjoy!!