The first recipe that I am going to share is one that I developed one night when I felt I needed something hearty, warm, and filling. This dish is perfect for chilly nights or any time where you need a little bit of soul-warming. This dish can also be served cold as well, but I really do recommend trying it warm as it enhances the flavors. It can be adjusted however you would like, so it is quite versatile.
NOTE: Pictures of these recipes will soon be coming as the blog develops- I just wanted to get a few recipes on here to get started.
This recipe is 100% vegan.
Soup-like Base
- 1/2 bag frozen corn
- 2 handfuls baby kale (baby spinach can also be used)
- chopped onions (to taste)
- salt and pepper (to taste)
- 1/4 tsp turmeric powder
- a dash of cayenne pepper
- olive oil as needed
- 2/4 cup of low sodium vegetable stock
- almond milk (as desired)
Additional Ingredients
- one package of seitan (any size depending on how hearty you would like your bowl)
- 1 1/2 cups of brown rice or quinoa
Directions
**pre-make brown rice/quinoa so they will be ready to add at the end of the recipe.
- In a large skillet, sautée baby kale (or spinach) in olive oil until cooked through. Set aside in another bowl to prevent overcooking.
- In the same pan, cook frozen corn and onions through. Onions can be browned for deeper flavor if desired.
- Place corn and onions in the bowl with the kale.
- Sautée the seitan in the same pan, adding a dash more of olive oil. Cook until slightly crispy on the outside. Spices can be added to the seitan as desired for additional flavor.
- Pour vegetable stock into blender, followed by the bowl of vegetables. Add salt, pepper, and spices. Purée until smooth.
- Heat in a saucepan until warm, adding almond milk as desired for creaminess.
- place seitan and grain of choice into a large bowl, topping with the soup. Add more spices if desired
And there you go! Easy, right?
Caity
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