WINTER VEGGIE SOUP
Here we go! It;s been far too long. Here is a delightful little soup I came up with the other day. Was feeling cold and wanted a comforting and heart soup to fill up my soul. This recipe is super simple, quick and packed with delicious, affordable flavours.
 |
| Winter Veggie Soup |
Ingredients:
2c Carrots
1/2c Parsnips
1 1/2c Celery
1/2c Spanish Onion
1tsp Chilli Powder
1/4tsp Cayenne
2tsp Cumin
1/2c Cilantro
2tsp Salt
2 1/2c Water
Directions:
1. Chop up all the veggies (Carrots, Parsnips, Celery, Onion) into 1cm cubes and measure from there. Toss them all into a pot of boiling water and let boil until soft. (You can test by poking a fork in them, if the fork can poke through fairly easily, you're good to go.)
2. Using 2 1/2c of the water used to boil the vegetables and the veggies and blend. I used my Blentec blender, but you could easily use any other kind, or even an immersion blender!
3. Toss the spices in and blend some more.
4. Throw in the cilantro (can easily opt out of this if cilantro isn't your thing.) and blend lightly leaving the cilantro fairly in tact.
5. Serve with a spring of cilantro on top so it looks that much better and hot sauce if your spicy heart desires it!!
Stay soupy soul-filled!
Baby's First Tofu Scramble
After a very long hiatus, we're back! What better post to have than a first? Am I right? My first tofu scramble, made a while back (I know, I've been vegan for over 2 years an this is the first tofu scramble I've ever made..)
 |
| Tofu Scramble, featuring Nona Cheesy Sauce! |
Ingredients:
1/4 Block of firm tofu
1/4c of NONA Cheesy Sauce (or any other kind of cheese sauce you fancy)
2 tsp cumin
1/2 tsp cayenne
1/2 bell pepper (the more colours the better!)
1/4 spanish onion
1/2c spinach
1/2 tomato (I like roma because they keep their shape)
2 chives (to make it pretty)
Directions:
1. Get your frying pan with a bit of oil over medium heat. Cube up your tomatoes, peppers and onions. Toss them all on the pan and sauté them for about 5-7 minutes until they've softened.
2. Add in your spices (cayenne and cumin) and mix them in thoroughly with the veggies.
3. Turn your stove onto low heat then add in your NONA Cheesy Sauce and stir in evenly with the veggies.
4. Crumble your tofu into the pan then mix everything in together.
5. Serve on a nice plate, add some chives (or any other kind of green really), add in some nice toast and a side dish of jam and you have a lovely brunch, fit for any age.
Keep brunching, babes.
Fresh Veg Pasta Salad
Pasta! What a wonderful, wonderful thing. It's quick, filling and absolutely scrumptious. I've grown particularly fond of Maria's Pasta - made from lentils, vegetables and my personal favourite - chickpeas. Packed with protein, the noodles taste like a regular pasta but with far more benefits. I needed something quick before work and this dish came into my life. Here it is folks:
Ingredients:
For the pasta:
3/4 Maria's chickpea fusilli
1/2 yellow bell pepper
8 cherry tomatoes
1/2 Tbsp dried oregano
Salt & Pepper to taste
For the dressing:
1 1/2 Tbsp tahini
3 Tbsp lemon juice
1 Tbsp olive oil
Directions:
1. Put the pasta on medium heat to cook.
2. While the pasta is cooking, dice up the pepper and halve the cherry tomatoes.
3. Whisk together all the ingredients for the dressing.
4. Drain the pasta and then put back into the pot. Toss in the veggies and oregano.
5. Add the dressing and mix together until the pasta and veggies are well coated.
6. Add salt and pepper to taste, then serve.
The great thing about this dish is that it's so flexible. You can add any fresh veggies you have, herbs you like, etc. For a lighter salad dimply do and olive oil and lemon juice mix, adding a touch of apple cider vinegar. Eat up and enjoy!
 |
| Fresh Veg Pasta Salad |
Ingredients:
For the pasta:
3/4 Maria's chickpea fusilli
1/2 yellow bell pepper
8 cherry tomatoes
1/2 Tbsp dried oregano
Salt & Pepper to taste
For the dressing:
1 1/2 Tbsp tahini
3 Tbsp lemon juice
1 Tbsp olive oil
Directions:
1. Put the pasta on medium heat to cook.
2. While the pasta is cooking, dice up the pepper and halve the cherry tomatoes.
3. Whisk together all the ingredients for the dressing.
4. Drain the pasta and then put back into the pot. Toss in the veggies and oregano.
5. Add the dressing and mix together until the pasta and veggies are well coated.
6. Add salt and pepper to taste, then serve.
The great thing about this dish is that it's so flexible. You can add any fresh veggies you have, herbs you like, etc. For a lighter salad dimply do and olive oil and lemon juice mix, adding a touch of apple cider vinegar. Eat up and enjoy!
Stay Protein Packed, dudes.
Green Sammy
After a homeless hiatus, Really Good Rabbit Food is back! First up is an oh-so satisfying sandwich I came up with one night after a long day of work. Biased as it may be to say, it truly is delectable.
I got home one night after work and was craving some fresh produce, but wasn't feeling salad. Opened up the fridge and some of my favourite ingredients presented themselves and just asked to be turned into a magical sandwich. I'm also a tad obsessed with tahini so it of course made an appearance. These portions made one sandwich (as pictured) with some left over. However I did use small rye bread, so I can imagine with full sized bread the ratio of filling to bread would match up.
 |
| Green Sammy |
Ingredients:
1 avocado
3 Tbsp lemon juice
1 small beet
1/2 bunch of massaged kale
1 Tbsp tahini
1/2 Tbsp olive oil
Salt and Pepper to taste
2 slices bread (would work well in a wrap too!)
Directions:
1. Make the avocado mash: mash up an avocado with 1 Tbsp of the lemon juice and add salt and pepper to taste.
2. Massage that kale: Julienne the kale and toss in a bowl. Add a splash of olive oil and lemon juice and give it a rub until soft.
3. Make some tahini cream. In a small bowl whisk together 1 Tbsp tahini, 2 Tbsp lemon juice, 1/2 Tbsp olive oil, salt n peppa to taste.
4. Mix the cream and kale. Add the tahini cream to the massaged kale and mix until well coated. The final result should be slaw-like.
5. Slice that beet: Thinly chop up a small beet. Grating would work as well.
6. Assemble the beautiful sandwich. I started by tasted the bread, spreading the avocado on one side, then topping with beets. On the other slice, spread out the massaged kale on the other side then put them together.
Enjoy the classic sandwich with some non-traditional ingredients!
Glad to be back now and share some more really good rabbit food!
xo
Pasta & Salad [THE NOMAD EDITION]
Hey folks,
For those of you who don't know me personally - here is the scoop. I've recently found myself without a home and have been moving around thanks to the generosity of many lovely people in my life. During this time it's been difficult to make food and blog about them. Tonight's meal however was quite a success. Slowly but surely, I'm learning to live and nourish from day to day. This evening a lovely feast of pasta and salad was had. So here it is, a great, balanced meal for those with a home and for those without. Featuring a very new and exciting product from our friends at Soul to Bowl Sauces... Cheese-less-ness sauce!
Ingredients (For the Pasta): (Makes 2 portions)
*1 bag Go Go Quinoa fussili pasta
250ml Soul to Bowl Cheese-less-ness Sauce
A pinch of chilli pepper & cayenne pepper to taste
Directions:
1. Toss the pasta in some boiling water, cook until ready.
2. In another sauce pot, bring the sauce to a heat until warm.
3. Drain the water from the pasta and combine with the sauce until well-coated.
4. Top of with some spices as desired (I used chilli pepper and cayenne pepper)
*Any other pasta will work, but I enjoy this one in particular because of the protein)
Here is the story with the salad.
I was really craving some fresh greens. I've discovered whilst travelling to a variety of grocery stores that many of them have make-your-own-salad bars. There are a variety of fresh veggies, fruit, nuts and dressings to use and all for a decent price. This is what I created today with that resource.
Ingredients (For the Salad) - *amounts varied*
Green Kale
Spinach
Coloured bell peppers
Chickpeas
Purple cabbage
Cherry tomatoes
Shredded carrots
Sunflower seeds
Avocado oil
Miso based dressing
A couple of notes to end:
Pasta and sauce are a great Nomad meal. I'm a big fan of the Soul to Bowl Sauces because of their high protein content since the base of them is cashews. All the ingredients are top-notch. It's a great up and coming product. I highly suggest trying some out if you are in the Toronto area!
Pasta is great because it is so simple to cook and always filling. Going with a rice or corn based pasta is great if you want to go gluten free. My personal favourite however is using bean or quinoa based pastas though because they have far more to offer nutritionally. They also taste essentially identical to regular pasta, so why not?
There it is, solid meals for those with a not-so solid home base.
Stay adventurous my friends.
For those of you who don't know me personally - here is the scoop. I've recently found myself without a home and have been moving around thanks to the generosity of many lovely people in my life. During this time it's been difficult to make food and blog about them. Tonight's meal however was quite a success. Slowly but surely, I'm learning to live and nourish from day to day. This evening a lovely feast of pasta and salad was had. So here it is, a great, balanced meal for those with a home and for those without. Featuring a very new and exciting product from our friends at Soul to Bowl Sauces... Cheese-less-ness sauce!
Ingredients (For the Pasta): (Makes 2 portions)
*1 bag Go Go Quinoa fussili pasta
250ml Soul to Bowl Cheese-less-ness Sauce
A pinch of chilli pepper & cayenne pepper to taste
Directions:
1. Toss the pasta in some boiling water, cook until ready.
2. In another sauce pot, bring the sauce to a heat until warm.
3. Drain the water from the pasta and combine with the sauce until well-coated.
4. Top of with some spices as desired (I used chilli pepper and cayenne pepper)
*Any other pasta will work, but I enjoy this one in particular because of the protein)
Here is the story with the salad.
I was really craving some fresh greens. I've discovered whilst travelling to a variety of grocery stores that many of them have make-your-own-salad bars. There are a variety of fresh veggies, fruit, nuts and dressings to use and all for a decent price. This is what I created today with that resource.
Ingredients (For the Salad) - *amounts varied*
Green Kale
Spinach
Coloured bell peppers
Chickpeas
Purple cabbage
Cherry tomatoes
Shredded carrots
Sunflower seeds
Avocado oil
Miso based dressing
A couple of notes to end:
Pasta and sauce are a great Nomad meal. I'm a big fan of the Soul to Bowl Sauces because of their high protein content since the base of them is cashews. All the ingredients are top-notch. It's a great up and coming product. I highly suggest trying some out if you are in the Toronto area!
Pasta is great because it is so simple to cook and always filling. Going with a rice or corn based pasta is great if you want to go gluten free. My personal favourite however is using bean or quinoa based pastas though because they have far more to offer nutritionally. They also taste essentially identical to regular pasta, so why not?
There it is, solid meals for those with a not-so solid home base.
Stay adventurous my friends.
Pepper Zucchini Alfredo
Pasta posts two days in a row! Here is a quick and easy pasta recipe using Soul to Bowl Vegan Alfredo. I love this product so much- it's quick, easy and just scrumptious. Adding some veggies to it makes it that much better! Here it is folks:
Ingredients:
For the sauce:
1/2c Soul to Bowl vegan "alfredo" sauce
1/2 red bell pepper, diced
1/4 zucchini, quartered
2 tsp cracked black pepper
1/2tsp cayenne pepper
1tsp chilli powder
For the pasta:
I like using red adzuki bean pasta, or red&white quinoa pasta - but any variety works!
Directions:
1. Put the sauce on the stove and bring to a simmer on medium heat.
2. Toss in the veggies and spices and stir every 3-4 minutes, leaving on medium heat.
3. After about 9 minutes, turn the stove off and toss in cooked noodles.
4. Mix the noodles in until well coated, serve and munch.
 |
| Pepper Zucchini Alfredo |
For the sauce:
1/2c Soul to Bowl vegan "alfredo" sauce
1/2 red bell pepper, diced
1/4 zucchini, quartered
2 tsp cracked black pepper
1/2tsp cayenne pepper
1tsp chilli powder
For the pasta:
I like using red adzuki bean pasta, or red&white quinoa pasta - but any variety works!
Directions:
1. Put the sauce on the stove and bring to a simmer on medium heat.
2. Toss in the veggies and spices and stir every 3-4 minutes, leaving on medium heat.
3. After about 9 minutes, turn the stove off and toss in cooked noodles.
4. Mix the noodles in until well coated, serve and munch.
Stay peppery, cool cats.
Zucchini Tomato Pasta
After a long day out and about, a nice plate of paste is one of the most wonderful things. I've recently fallen in love with Red Adzuki Bean pasta. It's low in carbs, full of protein, and oh-so tasty! I whipped together a simple little tomato-based sauce to go with it and my hunger was satisfied. Here is the recipe, you fine folk:
 |
| Zucchini Tomato Pasta |
Ingredients:
For the sauce:
1 medium tomato, diced
1/2 small zucchini, cut into quarters
1/4c water
1 1/2tsp turmeric
1/2 tsp cayenne pepper
a dash of salt & pepper to taste
Directions:
1. Bring the tomatoes and water to a simmer and mash them until a saucy consistency is reached.
2. Toss in the zucchini until it's softened a bit.
3. Add in the spices, stir and let sit for about 5 minutes.
4. Add the cooked pasta into the sauce pot and mix until well coated.
5. Top off with some nutritional yeast then serve and enjoy!
Stay saucy.
Collard Potato Soup
It's hot out. I know. Why would I make soup? Because soup is always good! Even in the summer heat, soup brings some joy and comfort to my soul so here is a veg-filled soup recipe!
Ingredients:
4-5 small potatoes (chopped)
2 medium sized carrots (diced)
3-4 leaves of collard greens (cut into little squares)
1 small spanish onion
3c vegetable broth
Cilantro to taste (fresh is always better, but packaged works fine as well!)
Directions:
1. Bring the vegetable broth to a boil then add the potatoes, carrots and onion.
2. Let the vegetables cook in the broth for about 12-14 minutes.
3. Add in the collard greens and bring the pot down to a simmer. Leave for about 3-5 minutes.
4. Toss in the cilantro to taste then serve and feel your soul warm!
 |
| Collard Potato Soup |
Ingredients:
4-5 small potatoes (chopped)
2 medium sized carrots (diced)
3-4 leaves of collard greens (cut into little squares)
1 small spanish onion
3c vegetable broth
Cilantro to taste (fresh is always better, but packaged works fine as well!)
Directions:
1. Bring the vegetable broth to a boil then add the potatoes, carrots and onion.
2. Let the vegetables cook in the broth for about 12-14 minutes.
3. Add in the collard greens and bring the pot down to a simmer. Leave for about 3-5 minutes.
4. Toss in the cilantro to taste then serve and feel your soul warm!
Stay lovely, dears.
Quinoa Sweet Potato Stew
I threw this stew together the other day and it wound up being a lovely dish! Great for a rainy day when all you want is a warm, hearty meal. This makes two servings, I will admit however I ate the whole thing in one sitting. Note! For a more filling meal, serve on a bed of brown rice!
4. Turn off the heat, and let the stew sit for about 5 minutes the serve!
Ingredients:
3c vegetable broth
1 medium sweet potato
1/3c red quinoa
1/4 spanish onion
1 tsp turmeric
1 1/2 tsp garlic powder
2 bay leaves
1/2 tsp cayenne
6 leaves of collard green
Directions:
1. Boil the vegetable broth together with the turmeric, garlic powder, cayenne and bay leaves.
2. Add the quinoa in to cook for about 5 minutes.
3. Toss in the cubed sweet potatoes and onion.
3. Let the stew cook for about 12 or so minutes, then mix in the collard green.
Zucchini Noodle Soup
Soup, soup, soup! I love soup. It's always such a comfort food and really easy to make. This is a bit of a combination between chicken noodle soup (sans the chicken of course) and a vegetable soup. This is the recipe I like using, but feel free to add as make veggies as you'd like!
 |
| Zucchini Noodle Soup |
Ingredients:
3 c vegetable broth
3 stalks of celery
1/4 spanish onion
1/2 yellow pepper
1 small zucchini
1/2 bunch green onion
Hot sauce for some extra kick (I like Cholula brand - great spice and full flavours!)
Directions:
1. Bring the vegetable broth to a boil whilst chopping up all the veggies.
2. Once the broth is boiling, toss in the celery, onion and pepper and let boil for about 12 minutes.
3. While the vegetables and broth are boiling, make some zucchini noodles (with a spiralizer or julienne peeler, or a regular peeler for that matter! Depending on the shape of noodle you'd like.
4. Once the vegetables in the broth have softened, turn the heat off and add the zucchini noodles and leave sit for 3-5 minutes. I like mine to have a little crunch to the, but if you'd prefer them softer just leave them for a little longer!
5. Pour the soup into a bowl and top off with some green onion and hot sauce and let the comfort eating begin!
*Note: This recipe makes 2 servings worth.
Keep it spicy loves!
Zuchinni Alfredo
Hello everyone! Today I've got a very special post featuring one of my favourite vegan products - Soul to Bowl Vegan Alfredo sauce! It's so creamy, delectable and clean. It's a great comfort food, without the guilt! It's also really fast, this took me five minutes to make…. and about the same amount of time to eat because it was just so good.
 |
| Zuchinni noodles and cherry tomatoes topped with Soul to Bowl Sauce |
By the way- The zucchini only cost me 68 cents…. #rawfoodwin
Ingredients:
1 small zucchini
8-10 cherry tomatoes
1/2c Soul to Bowl Vegan Alfredo Sauce
Directions:
1. Heat your Soul to Bowl in a small sauce pot on low-medium heat and stir frequently.
2. While the sauce is heating, use a spiralizer to make some raw zucchini noodles then toss into a bowl
3. Halve the cherry tomatoes, then add to the noodles
4. Pour the creamy vegan alfredo sauce overtop, mix and eat!
*Note: If you don't have a spiralizer, you can make noodles using either a julienne peeler (at most cooking ware stores for about 8-14$0 or a regular peeler and make ribbon like noodles! If you are a raw food junkie however, I would definitely recommend getting a spiralizer!
Garlic Tomato Polenta
Fast, easy and full of garlicky goodness! This is one of my go-to meals. It's really filling and so cheap - A package of polenta lasts quite a few meals and it is really nice to my budget.
 |
| Baked Polenta with garlic tomato sauce and nutritional yeast. |
Ingredients:
1c Polenta
Nutritional Yeast (to top)
For the Sauce:
1/2 c diced tomatoes
1 tsp turmeric
1 1/2 tsp garlic powder
1/2 tsp cayenne pepper
salt and pepper to taste
Directions:
1. Preheat oven to 375 degrees.
2. Slice polenta into rounds of about 1/2 cm thick and place in a baking pan.
3. In a bowl, combine the spices and dices tomatoes, then pour over top of the polenta.
4. Put the baking pan in the oven and let bake for 18-20 minutes.
5. Once the polenta is done, send it to the plate and top off with some nutritional yeast!
No comments:
Post a Comment