Soup

PP Vegan Stew with Brown Lentils, Peas & Corn

Nele Vegan Stew 2.jpg

Chef: Nele Liivlaid, Nutriplanet.org

Makes: 4 servings

Soak Time: 6 hrs

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: (after soaking) 40 min








INGREDIENTS

Original mixture

  • 7 oz (200 g) dry brown lentils

  • 1 small onion (about 2.1 oz or 60 g)

  • 2 big garlic cloves (abiyt ,4 oz or 10 g)

  • 2 t turmeric

  • 1 t toasted and crushed cumin seeds

  • 1 t toasted and crushed mustard seeds

  • ½ c additive-free corn (frozen or canned)

  • 1 c green peas (frozen or fresh)

Later Additions

  • 1 c coarsely grated carrot

  • 4 T of plant milk

  • ½ t Himalayan salt

  • Black pepper to taste

  • Garnish with a sprinkle of nutritional yeast, fresh herbs (onion greens, parsley or coriander)

DIRECTIONS

  1. Start by soaking lentils for 6-8 hrs. Rinse, drain, set aside.

  2. Next, prepare the spices – toast cumin seeds (from 30 seconds to 1 min until your nose just gets a whiff of smoke and fragrance) and mustard seeds (2-5 min until fragrant and lightly browned, removing from heat when the seeds start to pop) on a dry pan, let cool and crush using a mortar and pestle. Or make a bigger batch and grind in a spice grinder.

  3. Then, crush garlic cloves, finely dice onion and grate carrots.

  4. Heat up a few T of water (or use vegetable broth) in a skillet or large pot.

  5. After that, add onions and sauté them covered for 2-3 min stirring every now and then. Add water whenever necessary.

  6. Next, add turmeric, soaked lentils, frozen peas and corn (if you use frozen). Give everything a good stir. If you didn’t toast the spices, throw them (crushed) in along with the turmeric.

  7. Add enough water to cover the ingredients.

  8. Mix well and cover with lid.

  9. Bring to boil, then reduce heat and simmer covered for 10-15 min or until the lentils are tender.

  10. At this point, mix in crushed garlic, canned corn and toasted/crushed cumin and mustard seeds.

  11. Finally, add plant milk. Mix until it’s well incorporated.

  12. Let cool a bit before you add the Himalayan salt and black pepper to taste.

  13. Garnish with nutritional yeast, fresh herbs (onion greens, parsley or coriander)

TIPS

  1. Any lentils would work well – un-hulled red lentils, black lentils, or any variety of green lentils.

  2. Use 2 t of Indian Spice Mix (check out my site for the recipe) instead of cumin and mustard seeds.

  3. Another option is to replace turmeric, mustard and cumin seeds with 4 t of your favourite curry powder.

  4. Soy sauce or tamari sauce would be a great substitute to Himalayan salt.

  5. If you are allergic to corn, use a sweet potato instead. Add half ½ c of small cubes.

  6. To keep gluten free, serve stew with: Lettuce and/or arugula, steamed leafy greens (collard and/or turnip greens, kale, chard, pak choi or spinach)

  7. Steamed veggies (Brussel sprouts, broccoli, cauliflower, Chinese cabbage or asparagus)

  8. Oven baked veggies (bell peppers, cauliflower, beet root, carrots, turnip, parsnip or mushrooms)>

  9. Raw veggies (sauerkraut, white or red cabbage, turnip, carrots, radishes or bell pepper)

  10. Place the stew on top or aside of the veggies and it will also serve as a dressing.

  11. For extra sauce, try my Tahini-Chickpea Dressing, Spicy Tomato Sauce, Homemade Pasta Sauce or Oil-Free Veggie Sauce.

Nele's logo.jpg

Nele Liivlaid embodies a Whole Food Pland Based Lifestyle. She uses her site, Nutriplanet.org to provide information about proper nutrition, exercise and healthy minds directly into your hands through articles, blog posts, tutorial videos, recipes and shopping/eating out guidance. I compile my health and nutrition research, knowledge and certificate in Plant Based Nutrition into ready-to-use tips for you to plug into everyday living. Follow me on Instagram , Facebook and Pinterest.

Print Friendly and PDF

PP Beet Root Soup

Nele Beet Root Soup 2.jpg

Chef: Nele Liivlaid, NutriPlanet.org

Makes: 3-4 servings

Prep Time: 10 min

Cook Time: 15 min

Total Time: 30 min



INGREDIENTS

  • 1 medium onion, chopped

  • 3 garlic cloves, chopped

  • 1 heaped t vegetable broth low sodium powder

  • 3 medium carrots, chopped

  • 2 bigger potatoes, cut into small cubes

  • 16 oz (450 g) boiled or oven-baked beetroot with juice, cut into big cubes

  • 1 can unsalted chickpeas, washed and drained

DIRECTIONS

  1. First, heat up a thick-bottomed soup pot, add 2 T of water and wait until it start to sizzle.

  2. Sauté onion, garlic and carrots with broth powder for about 3 minutes adding water one T at a time if necessary to prevent sticking.

  3. Next, add potatoes and about 3.5 c of water (840 ml), bring to a boil and let it simmer for 10-12 min until the potatoes are soft. Turn off the heat.

  4. Add the beetroot cubes with juice and process with an immersion blender until the soup is nicely pureed.

  5. Make it silky smooth or leave some chunks in – it is entirely up to you.

  6. Finally, divide the chick peas between portions and add then to a soup bowl.

  7. Garnish with nutritional yeast, black pepper and fresh parsley or coriander.

TIPS

  1. Substitute some of the potatoes for an even sweeter result.

  2. You can use any canned beans or even freshly boiled lentil instead of chickpeas.

Nele Liivlaid embodies a Whole Food Pland Based Lifestyle. She uses her site, Nutriplanet.org to provide information about proper nutrition, exercise and healthy minds directly into your hands through articles, blog posts, tutorial videos, recipes and shopping/eating out guidance. I compile my health and nutrition research, knowledge and certificate in Plant Based Nutrition into ready-to-use tips for you to plug into everyday living. Follow me on Instagram , Facebook and Pinterest.

Nele's logo.jpg





Print Friendly and PDF

PP Creamy Broccoli Soup

Laura Theodore Brocolli Soup.jpg

Chef: Laura Theodore, Jazzy Vegetarian

Makes: 3-4 Servings

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

INGREDIENTS

  • 6 c broccoli florets

  • 1 clove garlic, chopped

  • 2 c cold nondairy milk, plus more as needed

  • 1 t regular or reduced-sodium tamari (to taste)

  • 1 t all-purpose seasoning

  • 1/4 t sea salt

  • Pinch of cayenne pepper

  • Freshly ground pepper, to taste

DIRECTIONS

  1. Fit a steamer basket into a medium sauce pan with a tight-fitting lid. Add 2 inches of cold water, then add the broccoli. Cover and bring to a boil. Steam the broccoli until crisp-tender, about 7 minutes.

  2. Put the steamed broccoli, garlic, nondairy milk, tamari, all-purpose seasoning, salt, and cayenne pepper in a blender and process on low until smooth, making sure to leave air space at top of blender to allow steam to escape. If the soup is too thick, add more nondairy milk, 2 tablespoons at a time, to achieve the desired consistency, pulsing or blending briefly after each addition.

  3. Put the soup in a medium soup pot and cook over medium-low heat, until heated through, stirring often. Season with pepper. If soup is too thick, add more nondairy milk.

  4. Serve immediately in deep soup bowls with whole-grain crackers or crusty bread on the side

Laura Theodore byline pic.jpg

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian at:

www.jazzyvegetarian.com , www.lauratheodore.com , www.vegan-ease.com

Streaming Online Television Channel: www.jazzyvegetariantv.com

Facebook: https://www.facebook.com/JazzyVegetarian

Youtube: https://www.youtube.com/user/thejazzyvegetarian

Laura Theodore Book logo.jpg
Print Friendly and PDF

PS Lasagne Minestrone

Vicki Layered Minestrone.jpg

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 8 to 10 servings

Prep Time: 20 min

Electric Pressure Cooker Time: Build to pressure, cook 3 min, rest for 10 and release

Soup Pot Cook Time: 30 min

INGREDIENTS

  • 1 lg onion, diced

  • 1 clove garlic, minced

  • 2-3 c chopped fresh vegetables (I like celery, red peppers and zucchini)

  • 4 c vegetable broth

  • 2 c water

  • 1 14 oz can crushed tomatoes

  • 1 14 oz can diced tomatoes

  • 1 8 oz can tomato sauce

  • 1/3 c tomato paste

  • 6 – 12 oz uncooked whole wheat lasagna noodles, broken into small pieces

  • 1 ½ t kosher salt, or to taste

  • ½ t coarsely ground black pepper, or to taste

  • ¼ t onion powder

  • 1/3 c cashews

  • 1 14 oz can navy beans, rinsed and drained

  • 2 T nutritional yeast

  • ¼ t red pepper flakes

  • 2 c fresh baby spinach or baby kale, roughly chopped

  • Garnish: ½ c fresh basil leaves, chapped, if desired.

DIRECTIONS

Electric Pressure Cooker (I like the Zavor brand best)

  1. Combine first 13 ingredients (onion through onion powder) in a large Electric Pressure Cooker.

  2. Lock the lid in place. Select High Pressure and set the timer for 3 min

  3. After the cooking is compete, allow the pot to rest for about 10 min, and then use the quick release method to release the remainder of the pressure. When the valve drops, carefully remove the lid.

  4. In a High-Powered Blender, blend the cashews with about 2 c of hot soup, until smooth and creamy. Return mixture to the soup pot and stir well.

  5. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mix gently, and cover pot for 5 min, just until greens are wilted, and beans are heated through.

  6. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread.

Large Soup Pot

  1. In a large soup pot, combine first 13 ingredients (onion through onion powder). Bring to a boil.

  2. Reduce heat, cover partially, and simmer gently, until the pasta is tender (approximately 10 min). Turn off heat.

  3. In a High-Powered Blender, blend the cashews with about 2 c of hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  4. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mix gently, and cover pot for 5 min, just until greens are wilted, and beans are heated through.

  5. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread.

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

Ann Arbor Vegan Kitchen

Ann Arbor Vegan Kitchen

Print Friendly and PDF

PS Carribean Kidney Bean and Carrot Stew with Baked Plantains

Chef: Marla Rose, VeganStreet.com

Makes: 6 Servings

Prep Time: 30 min

Cook Time: 35 min

Marla Rose Carribean Stew 2.jpg

Total Time: 1 hr 5 min

INGREDIENTS

  • 2 c brown rice cooked with water or vegetable broth

  • 1 c shallots, minced

  • ¼ c low sodium vegetable broth

  • 3-4 cloves garlic, minced

  • 1 T ginger, minced

  • 1 hot pepper, seeded and diced (optional)

  • 2 c carrots, slice

  • 1 red bell pepper, seeded and diced

  • 15 oz can red kidney beans, rinsed and drained

  • 2 t thyme

  • 2 t curry powder

  • Salt and pepper to taste

  • 28 ox crushed tomatoes

  • 14 oz lite coconut/plant milk

  • 1 c roasted red bell pepper

  • 2 t maple syrup

  • 2 c frozen peas, defrosted

  • 2 c baby spinach

  • 3 ripe plantain bananas

  • cashew halves (optional)

DIRECTIONS

Marla Rose Carribean Stew.jpg
  1. Start your rice and preheat your oven to 375 for baking plantain bananas.

  2. In a large skillet, heat ¼ c vegetable broth over medium high heat.

  3. Add the shallots and sauté for 4-5 min.

  4. Add the garlic, ginger and optional hot pepper, adding more broth by the T if the pan becomes dry. Sauté for 3-4 min and then add the carrots, red bell pepper, kidney beans, thyme, curry powder and salt and pepper as desired, sautéing for 6 minutes or so.

  5. Meanwhile, make your sauce. In a blender or food processor, combine and crushed tomatoes, plant milk, roasted bell pepper and maple syrup.

  6. Blend until smooth and add to the skillet with the sautéed ingredients.

  7. Simmer on medium-low for 15 min.

  8. Stir in defrosted peas and cook another 5 min, turn off the heat and stir in the baby spinach until it’s just wilted.

  9. Slice the ends off the plantains and make slits through the peel of the plantain on opposite sides. Pull off the peel.

  10. Slice on a diagonal in ½” pieces.

  11. Place flat on a prepare baking sheet and bake in the pre-heated oven for 15 min. (Silpat baking sheet or high temp parchment paper) Flip and bake another 8 min. Salt if you like. These plantains should be served fresh from the oven.

  12. To serve, scoop some rice, spoon on some stew and arrange plantains on the out edge of the serving.

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.






Print Friendly and PDF

PS Lasagna Minestrone

Vicki Layered Minestrone.jpg

Chef: Vicki Brett-Gach, A2VeganKitchen.com

Makes: 8-10 Servings

Prep Time: 20 min

Cook Time: 20-30 min

Total Time: 40-50 min


INGREDIENTS

  • 1 lg onion, diced

  • 1 clove garlic, minced

  • 2-3 c chopped fresh vegetables (I like celery, red peppers and zucchini)

  • 4 c vegetable broth

  • 2 c water

  • 1 14 oz can crushed tomatoes

  • 1 14 oz can diced tomatoes

  • 1 8 oz can tomato paste

  • 6 to 12 oz UNCOOKED whole wheat lasagna noodles, broken into small pieces

  • 1 ½ t kosher salt, or to taste

  • ½ t coarsely ground black pepper, or to taste

  • ¼ t onion powder

  • 1/3 c cashews

  • 1 14 oz can navy beans, rinsed and drained

  • 2 T nutritional yeast

  • ¼ t red pepper flakes

  • 2 c fresh baby spinach or baby kale, roughly chpped.

  • Garnish: ½ c fresh basil leaves, chopped, if desired

DIRECTIONS

Pressure Cooker

  1. Combine first 13 ingredients (onion through onion powder) in a large Electric Pressure Cooker (I like the Zavor brand best

  2. Lock the lid in place. Select High Pressure and set the timer for 3 min

  3. After the cooking is complete, allow the pot to rest for about 10 min, and then use the quick release method to release the remainder of the pressure. When the valve drops, carefully remove the lid.

  4. In a high-powered blender, blend the cashews with about 2 cups of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  5. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mx gently and cover pot for 5 min, just until the greens are wilted and beans are heated through.

  6. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread

Soup Pot

  1. Combine the first 13 ingredients (onion through onion powder).

  2. Bring to a boil.

  3. Reduce heat, cover partially and simmer gently, until the pasta is tender (approx. 10 min).

  4. Turn off heat.

  5. In a high-powered blender, blend the cashews with about 2 c of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  6. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens.

  7. Mix gently, and cover pot for 5 min, until greens are wilted, and beans are heated through.

  8. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread.

Vicki's Logo.jpg

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.




Print Friendly and PDF

PP Healing Soup For Colds

Artistic Vegan Healing Soup.jpg

Chef: Christa Carlson, ArtisticVegan.com

Makes: 4-6 Servings

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min

INGREDIENTS

  • • 4 cups vegetable broth

  • • 1 red onion diced

  • • 6-8+ garlic cloves diced

  • • 2-4" chunk of ginger diced

  • • 4+ jalapenos sliced (or 1/4 cup pickled jalapenos, add juice for flavor and spice)

  • • 1 carrot - diced

  • • 1 red potato - diced

  • • 1/2 cup fresh herbs sliced - (Bunch of Basil, Oregano, Thyme and Rosemary)

DIRECTIONS

  1. Combine ingredients together in large pot

  2. Cook on med to low heat for 20-30 minutes

  3. Serve hot

Artistic Vegan Logo.jpg

Christa is a passionate plant-based food blogger and author of The Artistic Vegan Cookbook. Christa offers cooking classes on YouTube with the Artistic Vegan Show sharing her love of food from her kitchen to yours.

Visit her at:

Print Friendly and PDF

PP Pumpkin and Leek Soup

Jeff Tritten Pumpkin Leek Soup Main.jpg

Chef: Jeff Tritten; Respectful Living

Makes: 4-6 servings

Prep Time: 30 min

Cooking Time: 25 min




INGREDIENTS

  • 4 c pumpkin, organic canned or par cooked & mashed

  • 4 c low sodium vegetable broth

  • 2 lg leeks, sliced in 1/4’ slices

  • 2 stalks celery sliced

  • 1 clove fresh garlic, minced or pressed

  • 1 T fresh rosemary chopped

  • ¼ t black pepper, fresh ground

  • Optional, salt to taste

DIRECTIONS

Jeff Tritten Pumpkin Leek Soup.jpg
  1. Start with Leeks, celery and garlic and about 1 c veggie broth – Simmer until tender (about 5 min or so)

  2. Add pumpkin, pepper, rosemary and remaining vegetable broth.

  3. Cook about 25 min.

  4. Use ladle and spoon soup into blender until about half full, blend until smooth. (Entire batch will not fit into a household size blender)

  5. Continue to do this until all the ingredients have been blended.

  6. Stir together in a mixing bowl.

  7. Serve and garnish with a sprig of fresh rosemary.

Jeff Tritten Pumpkin Leek Soup 2.jpg

Jeff Tritten is a respectful plant-based advocate. He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line. Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/,

https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

Jeff Tritten Pumpkin Leek Soup Options.jpg
Print Friendly and PDF

PP Creamy Cauliflower and Mushroom Soup

PP Cream of Mushroom Soup.jpg

Chef: Denise Kling-Pelto

Makes: 4 cups

Prep Time: 15 min

Cook Time: 20 minutes

Total Time: 35 min

INGREDIENTS

  • ½ a head of cauliflower, cut into florets, about 2 c

  • 1 c almond milk

  • 8 oz mini portabellas, sliced

  • 1 sweet onion, diced (about ½ c)

  • 1T Bays Seasoning

  • 1 T parsley

  • vegetable broth or water for healthy saute

  • sprinkle a little paprika, smoked or regular as a garnish

DIRECTIONS

  1. Place cauliflower and plant milk in a medium size sauce pan.

  2. Bring to a boil and reduce heat to simmer and cook until cauliflower is soft.

  3. Set aside to cool.

  4. Dice onions and slice mushroom. Healthy sauté onions. Once they become translucent and caramelization of the sugars start clinging to the bottom of your pan, add the mushrooms. Allow all the liquid to evaporate transferring the flavoring onto the onions and mushroom.

  5. Now that your cauliflower and plant milk have cooled, place in a blender or processor and blend until smooth.

  6. Add blended cauliflower and plant milk to the sauteed mixture and mix.

  7. Add the Bays and parsley.

  8. Mix well.

  9. Serve immediately, refrigerate or freeze.

TIPS

  1. This cream of mushroom soup can be used as a gravy or the sauce for the infamous “Green Bean Casserole” around the holidays.

  2. Make sure your dicing and slices are uniform in size, that way they will cook evenly.



Print Friendly and PDF

PP Austin's Black Bean Soup

Chef:  Timaree Hagenburger; The Nutrition Professor
Makes:  13 c of soup
Prep Time:  25 minutes
Cook Time:  30 minutes
Total Time:  55 minutes

Timaree Hagenburger Austin's Black Bean Soup.jpg

INGREDIENTS

2-3 garlic cloves, pressed or minced
1 lg onion, diced
2 celery ribs, diced
2 carrots, peeled and diced
Stems from one bunch of chard, diced (roughly chop leaves for use later in the recipe)
2 cans black beans (drained and rinsed) or 3 c of beans cooked from dry
3 c of ripe tomatoes (or 2 cans fire-roasted tomatoes, with jalapenos spicier soup)
2 bell peppers (red/yellow/orange) cut into strips and roasted under the broiler (or jarred roasted peppers)
32 oz vegetable broth
1 c corn (frozen or freshly removed from cob)
1 T ground cumin
¼ t chipotle chili powder
2 t ground coriander
Leaves from one bunch of chard, roughly chopped
Salt and pepper to taste

DIRECTIONS

Sauté the onion, celery, carrot, chard stems and garlic in a few T of vegetable broth until the vegetables begin to soften and onion is nearly translucent. 
Add the spices and corn.
Cook for 1 to 2 min.
Add the chard leaves, broth, beans, tomatoes and simmer for 15-20 min, until all the vegetables are tender.
Add roasted pepper right before blending the soup, using an immersion blender, or for an even more velvety texture, puree it in batches in a blender.

TIPS

Any type of green can be used in this recipe, kale, for example.
Feel free to freeze leftovers.  
Defrost left over soup completely in the refrigerator, 24 hours before reheating.
Stir the soup to reincorporate some of the water that will separate, and it will reheat perfectly!


Timaree Hagenburger, MPH, RD, EP-c, cherishes opportunities to connect her knowledge and passion for food, cooking, physical activity & good health with those who follow her.  Her style is marked by a blend of fun and practicality, as she offers strategies and inspiration for finding pleasure in preparing and partaking in nourishing meals.  Relish in Timaree’s love for whole plant based nutrition on TheNutritionProfessor.com! 

Nurtrition Professor Logo #1.jpg

Timaree’s innovative and engaging cookbook, The Foodie Bar Way: One Meal. Lots of options. Eveeryone's Happy., provides incredible options to make everyone happy.  Available as an Ebook or a full-color, 303 page, printed book, at www.FoodieBars.com.

Nutrition Professor Logo #2.jpg
Print Friendly and PDF

PP Moroccan Red Lentil Stew

Curried Lentils.jpg

Chef: Jeannie Hudkins
Makes: 6 servings
Prep time: 15 minutes
Cook time: 45 minutes 

INGREDIENTS

  • 1 onion, diced 
  • 1 carrot, diced
  • 1/3  c parsley, chopped
  • ½ c cilantro, chopped
  • 2 garlic cloves, minced
  • 2 T fresh ginger, minced
  • 1 ½ t ground black pepper
  • 1 t turmeric
  • 1 t ground cinnamon
  • 2 t paprika
  • 1 ¼ c dried red lentils
  • 1 28-0z can whole tomatoes and their liquid, pureed (do not use tomato puree)
  • 8 c vegetable broth

DIRECTIONS

  1. Heat 2-3 T of water in a large saucepan over medium-high heat. Add in diced onion  and carrot. Water-sauté for 2 minutes. 
  2. Add parsley, cilantro, garlic, ginger, black pepper, turmeric, cinnamon, paprika, red lentils, pureed tomatoes, and vegetable broth. 
  3. Bring to a boil, cover, and turn down to a low boil.
  4. Cook for 40 minutes. 

Author: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Dietology 101: Be Slim, Be Full, Be Well

Print Friendly and PDF

PP Spring Moroccan Tangine

Prescription Kitchen Morrocan.jpg

Chef:  Cathy Katin-Grazzini
Makes:  4-6 servings
Prep Time:  1 ½ hrs
Cooking Time:  45 min
Total Time:  2 hrs 15 min

 

 

INGREDIENTS

  • 1 lg red onion, medium dice
  • 3-4 large garlic cloves, minced
  • 1 T grated fresh ginger (about 1”)
  • 2 T Ras el hanout spice blend or to taste (widely available online, Kroger or Whole Foods)
  • 1 medium sweet potato, diced
  • 2 medium carrots, diced
  • Handful of mint leaves, cut in thin ribbons (herb shears are great for this)
  • 2 c unsalted veggie broth
  • 2 T tomato paste
  • Small pinch of saffron filaments (10), toasted lightly, crumbled & soaked in a little veggie broth for 30 minutes.
  • 3 c cooked chickpeas
  • ½-t pf Aleppo pepper flakes or ground Kashmiri peppers or to taste
  • ½ lb baby Morelli or violetti artichokes (if you can find them), halved or quartered with outer leaves and tips removed, soaked in water with vinegar, lime or lemon juice (prevents discoloration) until use, OR 1 pkg frozen or canned artichoke hearts, quartered
  • Juice from 1 lemon
  • 1-2 t ground sumac or to taste (optional)
  • 1 lb asparagus, tough lower stalk removed, cut in ½” sections
  • 1/2c flavorful whole green olives (e.g. taggiasca, cerignola, picholine, etc.)
  • 1 c sweet peas, fresh or defrosted
  • ½ c dried apricots, soaked 10 minutes in water, quartered
  • ¼ c golden raisins or 1/8 c Indian lack raisins, soaked 10 minutes in water
  • ½ c unsalted shelled pistachios, rubbed in a towel to loosen/remove skins
  • 2 t sea salt to taste

Garnish

  • Zest from 3 lemons
  • Handful of cilantro leaves, whole
  • Handful of parsley leaves, whole
  • Sumac
  • Alleppo or Kashmiri pepper flakes or powder

DIRECTIONS

  1. Toast & soak saffron (if using).  Dry sauté onion in hot deep skillet over medium flame with a pinch of salt until onion has released its moisture & begun to carmelize, 3-4 min
  2. Add garlic and ginger
  3. Cook for a minute & deglaze pan with a minimal amount of broth.  
  4. Add sweet potato, carrot, raw artichokes (if using), ras el hanout & mint.  
  5. Sauté several minutes.
  6. Dissolve tomato past in broth.
  7. Add saffron and its water to the broth mixture and stir into skillet. 
  8. Add chickpeas and chili powder flakes.
  9. Cook 1 minute.
  10. Add lemon juice & sumac, if using, tasting as you go to not overdo the acidity.  
  11. Add asparagus.
  12. Wait 1 minute for thin asparagus, 2-3 minutes for thicker stems
  13. When carrots, artichokes and sweet potatoes are softened, add olives, peas (if fresh), artichokes (if frozen or canned) and fruits.
  14. Salt to taste. 
  15. Cook another minute and correct all seasonings as needed (acidity, spice, heat and salt).  Add pistachios and peas (if defrosted) and cook for final minute.
  16. Serve with your favorite whole wheat khobz flatbread, couscous or your favorite whole grain or warmed plates.
  17. Garnish with lots of lemon zest, parsley and cilantro leaves, and if you like, (for a little more heat and color), sprinkle on Aleppo.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

Cathy's Logo.jpg
Print Friendly and PDF

PP or PS Kenchin-Jiru with Miso

Prescription Kitchen Kenchin-Jiru with Miso.jpg

Chef:  Cathy Katin-Grazzini
Makes:  Serves 6-8
Presoak:  8 hrs (Kombu & Shiitake)
Prep Time:  1 hr
Cooking Time:  30 min
Total Time:  1 hr 30 min (not including presoak)

 

INGREDIENTS

Vegan dashi broth

  • 1 4”x 4”  piece of Kombu seaweed
  • 6-8 dried shiitake mushrooms
  • Water

Rest of Soup Ingredients

  • 3 taro (satimo), peeled, halved lengthwise, sliced in ¼” slices and place in water to prevent browning
  • 1-8” daikon radish, halved lengthwise, sliced in ¼” slices
  • 1 jicing carrot (or 2 regular), halved lengthwise, sliced in ¼” slices
  • ½ burdock root (gobo), peeled, cut in slivers or shavings, place in water to prevent browning
  • 1 medium yellow onion, medium dice
  • 1 block firm tofu
  • 1 block white or gray konnyaku (konjac)
  • 4 fresh shiitake mushrooms, stems removed, quartered
  • 1-2 t sea salt (optional)
  • 2-3 Japanese green onion (negi) or 1 bunch scallion, greens and whites sliced
  • 2 T fermented soy sauce
  • 1/3 – ½ c red miso

Garnish

  • Freshly toasted sesame seeds (PS if use sesame seeds)
  • Schichimi togarashi (Japanese 7-spice seasoning)
  • Sanscho pepper

DIRECTIONS

Vegan Dashi Broth 

  1. In a separate glass or ceramic bowls separately soak kombu and dried shiitake in 6 c water each.
  2. Cover with wrap and refrigerate overnight.
  3. Discard Kombu, discard shiitake stems, quartered caps and reserve, strain stocks and combine.  

Soup

  1. If using,dry sauté sesame seeds in a skillet until fragrant and lightly toasted.  Set aside.
  2. Drain tofu, wrap in paper towels, weigh with a dinner plate to express excess moisture for 1.  
  3. Tear into bite-sized pieces.
  4. Rinse konnyaku well, boil for 3-4 minutes in water, drain. Tear into bite sized pieces.
  5. Parboil taro for 5 minutes, skim as needed.
  6. In a large pot bring the dashi broth to a low simmer.
  7. In a stainless or nonstick skillet, dry sauté onion over medium-high heat, for 2-3 minutes. 
  8.  
  9. Add fresh shiitake and shiitake from the dashi, carrot, daikon, burdock and taro and sauté  3 minutes.  
  10. Add konnyaku, tofu and salt.  Cook until veggies are not quite soft.  DO NOT OVERCOOK.
  11. Add sautéed veggies to the dashi.  Bring to a simmer and cook for 10 minutes or until veggies are tender.  
  12. Stir in green onion/scallion and cook 1 minute.
  13. Remove from heat and stir in the soy sauce.

TIPS

  1. If you are serving the entire soup at a sitting, place miso in a large ladle.  Submerse ladle partially into the pot with chopsticks or a spoon, dissolve the miso in the ladle’s hot soup. 
  2. Add it to the pot, stirring gently to disperse it throughout.
  3. Miso is a live, probiotic food, that will not survive reheating.  If you don’t plan to serve the entire pot, remove the portion of soup for your meal and adjust the quantity of miso accordingly. 

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes.  Visit Cathy at cathyskitchenprescription.com, https://www.facebook.com/cathyskitchenprescription/, https://twitter.com/CathysKitchenRx and https://www.instagram.com/cathyskitchenprescription.

Cathy's Logo.jpg

 

 

Print Friendly and PDF

PP Curried Cauliflower Stew Over Brown Rice

Vicki Cauliflower Curried Stew.jpg

Chef:  Vicki Brett-Gach
Makes:  6-8 Servings
Prep Time:  15-20 min
Cook Time:  15-20 min
Total Time:  30-40 min

INGREDIENTS

  • 1 large onion, diced
  • 1  clove of garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and diced
  • 2 ½ c  vegetable broth
  • ½ c water
  • 1 head of cauliflower, trimmed and cut into small florets
  • 8 oz frozen green beans
  • 1 14-oz  can chickpeas, rinsed and drained
  • 1 14-oz can diced tomatoes
  • 1 ½ T curry powder
  • 2 t kosher salt (generous), or to taste
  • ½ t smoked paprika

DIRECTIONS 

  1. In a large soup pot over medium-high heat, dry sauté onions for about five minutes, or until soft and translucent. Add a splash of the water, if needed. Once translucent, add garlic, and continue to sauté for 30 seconds.
  2. Toss the remainder of the ingredients into the pot and stir well.
  3. Bring the stew to a boil, and then reduce heat to medium-low. 
  4. Cover, and simmer until the vegetables are tender, about 20 minutes.
  5. Ladle over brown rice.
  6. Enjoy!

TIPS

  1. Use an immersion blender to create a slightly creamier texture, if desired. Serve hot, over steamed brown rice or mashed potatoes.
  2. This stew would be great over potatoes, too!

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

Vicki's Logo.jpg
Print Friendly and PDF

PP Golden Curried Lentil Soup

Jeannie Hudkins Golden Curried Lentil Soup.jpg

Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 20 minutes
Cook time: 45 minutes

 

 

 

 

 

Ingredients

  • 1 c diced onion
  • 2 garlic cloves, minced
  • 2 T minced ginger
  • 1/2 t cumin seed
  • 1/3 c yellow split peas
  • 1/2 c red lentils
  • 14 oz can of diced tomatoes
  • 4 c vegetable broth
  • 1 c chopped carrots
  • 2 T apple cider vinegar
  • 1 t maple syrup
  • 2 T curry powder
  • 1 t ground cumin
  • 1/2 t turmeric
  • 1/4 t chili powder
  • 1/4 t coriander
  • 1/4 t black pepper

DIRECTIONS

  1. Heat 2-3 T of water in a large saucepan over medium-high heat. Add in diced onion and water-sauté for 2 minutes. 
  2. Add in garlic, ginger, and cumin seeds and cook for 2 minutes.
  3. Add the yellow split peas, red lentils, tomatoes, broth, carrots, apple cider vinegar, maple syrup, and remaining seasonings. Return to a boil, cover, and turn down to a low boil.  
  4. Cook for 45 minutes. Before removing from heat, test a yellow pea - it should be tender. If not cook another 5-10 minutes.
  5. Remove from heat and allow to cool for 20 minutes. 
  6. Puree in a blender until smooth or use an immersion blender while in the saucepan.

Jeannie Hudkins, Author: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet and Dietology 101: Be Slim, Be Full, Be Well.  

Print Friendly and PDF

PP Vegan Roasted Bell Pepper Soup

Chuck Underwood Red Pepper Soup.jpg

Chef:  Chuck Underwood
Makes:  6 Servings
Prep Time:  10 min
Cook Time:  15 min
Total Time:  25 min

INGREDIENTS

  • 1 med onion (diced)
  • 2 ribs celery (diced)
  • 2 cloves garlic (minced)
  • 1 can fire roasted tomatoes (15 oz can)
  • 1 jar roasted red bell peppers packed in water (16 oz)
  • 2 c vegetable broth (low sodium)
  • 1 potato – Russet or Yukon (peeled & diced)
  • ½ t Italian seasoning
  • 1 pinch Kosher salt
  • 1 pinch black pepper
  • 1 pinch cayenne
  • 1 pinch Brown Sugar (optional but cuts the acidity)

DIRECTIONS

  1. Sauté onion and celery in a few T of water or broth until softened.
  2. Add minced garlic and simmer until fragrant – about 30 seconds.
  3. Add tomatoes and stir.
  4. Drain & rinse the peppers and add them to the soup.
  5. Add broth and the peeled and diced potato.  Stir to combine.
  6. Cover and bring to a low boil.  Cook 15 minutes, covered.
  7. Remove lid and check potatoes for tenderness.  The carefully blend either using a regular blender or an immersion blender.
  8. Add seasoning to taste.  

TIPS

  1. Garnish with chopped green onions, homemade crouton.  Serve with your favorite oil-free whole grain bread.

 

 

Print Friendly and PDF

PP Kitchari-Comforting Indian Stew

Chef:  Jessica Meyers Altman; www.gardenfreshfoodie.com
Makes:  8-10 Servings
Prep Time:  20 min
Cook Time:  12 min
Total Time:  32 min

Jessica Meyers Altman; Kitci Indian Stew.jpg

INGREDIENTS

  • 1 ½ c mung beans (soaked for 4 hours)
  • 1 c brown rice
  • 1 ¼ c small diced peppers
  • 2 T minced jalapeno, about 1 pepper
  • 2 c minced onion
  • 4 c medium diced eggplant 
  • 2 c mushrooms (if desired)
  • 2 c diced tomato or 1 15 oz can
  • 1 ¾ kosher salt
  • 1 t turmeric
  • 2 t cumin seed (If you don’t have seed, you can use ground)
  • 1 t fenugreek seed
  • 2 T fresh minced fresh ginger
  • 1 ½ T minced garlic
  • ¾ t chili flake (to taste)
  • 2 curry leaf stalks or 2 bay leaves
  • 8 c water
  • 5 c chopped kale
  • Additional salt/pepper to taste
  • Parsley for serving
Jessica Meyers Altman Kitci Indian Stew #2.jpg

DIRECTIONS

  1. Place all ingredients into a pressure cooker (preferred), or a good-sized pot, except kale.
  2. Pressure Cooker Method
  3. Bring to pressure.  
  4. Turn down to low.  
  5. Set timer for 15 minutes.
  6. Turn off, let pressure drop.
  7. Let kitchari sit for 10 minutes or so for additional water to be absorbed.
  8. Traditional Stove Method 
  9. Bring mixture to boil
  10. Reduce to simmer
  11. Cook until rice and mung beans are no longer hard; about 45 minutes
  12. Regardless of method, after cooked and liquid is absorbed, stir in kale and season with additional salt/pepper if desired.
  13. Top with fresh parsley and serve with a salad.

TIPS

  1. You can use zucchini, cauliflower or a combination of these instead of eggplant.
  2. Keep your fresh ginger in the freezer to increase its longevity.

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest:  www.pintrest.com/gardenfreshfood

Jessica Meyers Altman Byline pic.jpg

 

 

Print Friendly and PDF

PP Southern Comfort Split Pea Soup

Katie Mae Southern Comfort.jpg

Chef:  Katie Mae, PlantzSt.com
Makes:  4 servings
Prep Time:  5 minutes
Cook time:  55 minutes
Total Time:  1 hr

 

 

INGREDIENTS

  • 1 small onion, diced (4 oz)
  • 1 ½ c yellow spilt peas, rinsed
  • 4 c water
  • ½ T garlic granules
  • ½ T dried oregano
  • 1 t dried thyme
  • 1 t dried rosemary
  • ¾ t smoked paprika
  • ¾ t cayenne pepper (or less)
  • 1 sweet potato, chopped into 1” pieces (8 oz)
  • 1 red bell pepper, diced (4 oz)
  • ¾ c corn (optional) (4 oz)
  • ¼ c nutritional yeast
  • 4 large collar leaves, thinly sliced in ribbons (4 oz)

DIRECTIONS

Stove-top Steps

  1. Add the water and split peas to a large soup pot over medium-high heat.  
  2. Add onion, garlic granules, dried herbs and spices.
  3. Cover, bring to a boil, and then reduce the heat to low-medium.  Cook peas at a strong simmer/light boil for 45 minutes.  Stir occasionally.
  4. After 45 minutes, or when the peas are looking close to your desired consistency, add the sweet potatoes and bell pepper.  Continue to simmer until the sweet potatoes are tender when poked with a fork, about 10 minutes.
  5. Stir in the corn, nutritional yeast, and collards.  Simmer for 5 more minutes to warm everything up.  
  6. Serve warm or chilled.

Instant Pot Steps

  1. Add the split peas, water, onion, garlic granules, dried herbs and spices to the Instant Pot or another electric pressure cooker.
  2. Set the mode to manual and set the timer to 4 minutes.  Seal the lid and close the pressure valve.
  3. Once the 4 minute timer has gone off, carefully release the pressure valve, making sure your hand and fingers are not over the valve.
  4. When you can, open the pot and stir in the sweet potato, bell pepper, corn, and nutritional yeast.  
  5. Then, add the collards, but just let them rest on the top of the soup.
  6. Close the lid again and make sure the pressure valve is closed.  Cancel the previous settings and then turn on manual mode.  Set the timer for 1 minute.
  7. When the timer goes off, carefully release the pressure and open the pot as soon as you’re able to, to prevent overcooking.  Let the soup cool for 5 minutes before serving.

TIPS

  1. The water amount depends on the cooking method, how long it cooks for and how thick you want your soup.  On the stove-top, I use 6 c of water, but in the pressure cooker I only use 4 c.
  2. The longer you cook for the split peas and sweet potato, the creamier they’re going to be.  If you want a creamier soup, adjust the time up accordingly.
  3. When using the Instant Pot, if you find the sweet potatoes are not fully cooked when you open the Instant Pot for a second time, repeat steps 5 and 6.
  4. If you like a little more heat, after serving, feel free to drizzle your favorite hot sauce over your soup.
  5. I also like to sprinkle on a little extra nutritional yeast.

Katie Mae, founder of Plantz St Culinary Gym, uses her culinary talents and endless vitality to help others thrive on fresh, colorful plants.  Creating delicious recipes, interactive classes and private coaching in sunny California; she champions a wholesome, plant-based diet in all of her works.   Find her free e-book and wonderful recipes on PlantzSt.com.

Katie Mae Byline.jpg
Katie Mae PlantzSt.com.jpg
Print Friendly and PDF

PP Ultimate Rich Chili

JT Chili.jpg

Chef:  Jeff Tritten
Makes:  4 servings
Prep Time:  20 min
Cook Time:  1 hr
Total Time:  1 hr 20 min

INGREDIENTS

  • 1 medium red onion, diced
  • 4 medium garlic cloves minced or pressed
  • 1 average jalapeño finely diced
  • 1 lg red bell pepper
  • 2 15 oz cans diced tomatoes, including liquid contents, don’t drain
  • 1 6 oz can tomato paste
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can garbanzo beans drained and rinsed (or large white beans)
  • 2 T chili powder
  • 2 t ground cumin
  • 1 t oregano
  • ½ t salt
  • ½ t black pepper
  • ½ t paprika
  • ½ t smoked paprika
  • 1/3 c strongly brewed coffee
  • ½ c pureed frozen black cherries (or strawberries)
  • ½ c frozen or canned corn, OPTIONAL (not my personal preference)
  • ¼ t cayenne pepper, OPTIONAL (if you prefer spicy chili)
  • 1 T brown rice syrup, OPTIONAL (if you prefer a sweeter chili; alternately you can use agave syrup, date sugar or brown sugar-brown rice syrup is very non-descript)
  • 1 c water (more as needed)
  • Splash red wine or strawberry champagne vinegar to deglaze pan 

DIRECTIONS

  1. In a large pot, sauté onion, garlic, jalapeno pepper and red bell pepper with water or vegetable broth, until onions become slightly translucent.
  2. Deglaze pan with a splash red wine or strawberry champagne vinegar to deglaze pan.  (note in picture I am also using yellow peppers because I did not have enough reds on hand)
  3. Add tomatoes, tomato paste, all spices, coffee and pureed cherries and stir together.  Bring it to a light boil and simmer for 20 minutes
  4. Add drained beans (and corn if desired).  
  5. Simmer all until chili is to desired thickness, approximately 30 minutes.  If you want to speed up the process and make a very thick chili, add a little mesa flour.

TIPS

  1. When using canned beans, I prefer to add the beans later in the recipe so they don’t become mushy.
  2. Chili is always best the next day if you cool it and allow the beans to absorb all of the seasoning.
  3. If you prefer to cook your own beans, they tend to be a little firmer and the cooked beans can be added at the same time as the tomatoes and would require a bit more salt.  Canned beans already have salt added.
  4. Deglazing is a fancy and intimidating word that means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan.  Those brown bits are where all the flavors are, and it is called “fond’.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

JT Byline.jpg
Print Friendly and PDF

PP Mushroom Soup with Tofu Sour Cream

Kenden Alfond Mushroom Soup with Tofu Sour Cream.jpg

 

Chef:  Kenden Alfond; Jewish Hero Cookbook
Makes:  8 servings
Prep Time:  30 minutes
Cook Time:  45 minutes
Total Time:  1 hour 15 minutes

 

INGREDIENTS

Soup

  • 5 1/2 c low-sodium vegetable broth
  • 2 c diced onion (from 2 medium onions)
  • 12 c sliced button mushrooms
  • 2 t dried dill or 2 T fresh dill
  • 1 T Hungarian paprika, or to taste (or regular sweet paprika)
  • 3 T soy sauce (or gluten-free tamari)
  • 2 c rice milk
  • 1/2 c strained tomatoes
  • 1 1/2 t sea salt, or to taste
  • Black pepper to taste
  • 1–2 T flour to thicken the soup (Optional)
  • 1 c fresh minced parsley (Garnish)

Tofu Sour Cream 

  • 1 1/2 c silken tofu
  • 2 t lemon juice
  • Sea salt to taste

DIRECTIONS

Soup

  1. Place ¼ c of the vegetable broth in a large soup pot and heat over medium heat
  2. Add the onion and a pinch of sea salt
  3. Cook and stir the onion for 5 to 10 minutes, or until the onions are tender
  4. Add the mushrooms, another pinch of sea salt and ¼ cup of vegetable broth, and cook and stir for an additional 5 to 10 minutes, until the mushrooms have softened
  5. Stir in the dill, paprika, and soy sauce
  6. Add the remaining vegetable broth, rice milk and strained tomatoes
  7. Cover the pot and reduce the heat to simmer on low for 20 minutes
  8. Add the sea salt and black pepper
  9. If adding flour to thicken, use ¼ c of cold water and add flour, stirring until dissolved. 
  10. Add mixture to the soup and stir until thickened.
  11. Simmer for an additional 5 minutes
  12. Serve hot, in decorative soup bowls, garnish with a dollop of tofu "sour cream" & a sprinkling of parsley.

Tofu Sour Cream

  1. Place all the ingredients in a blender or food processor and blend until smooth

Serve hot, in decorative soup bowls, garnished with a dollop of tofu “sour cream” and a sprinkling of fresh parsley.

Kenden Alfond coined the archetype of "The Jewish Food Hero".  Passionate about her Jewish culinary heritage, she takes traditional Jewish recipes and spins them into delicious whole plant based cuisine without oil.  “The Jewish Food Hero calls out to the healthy hero within each of us. It helps us all to create a new and healthy food future, one that is connected to our most beautiful traditions...“ View all of Kenden’s projects and her gorgeous website at http://jewishfoodhero.com/about/.  If you like this recipe, you will love the Jewish Food Hero Cookbook: 50 Plant Based Recipes for your Holiday Table. 


Click here to review the cookbook. 

Jewish Food Hero Cookbook 2.jpg
Print Friendly and PDF