Caesar Salad Sandwich

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A few weeks ago, I used the Thug Kitchen cookbook to make vegan Caesar dressing and homemade croutons for a delicious salad. While my fiancé and I were enjoying a delicious meal, he said something that inspired me to turn this salad into a sandwich. The croutons would become the bread, the dressing would become a sauce, and the lettuce, tomato, and onion of the salad would become toppings (of course you can add whatever you want). While I don’t mind a veggie sandwich, some people are not too fond of that, so I decided to add some Gardein crispy chick’n tenders to complete the sandwich.

This was such a success! My fiancé loved it and I really enjoyed it too. I’m not much of a sandwich eater, so next time I am going to use the romain lettuce to make a Caesar salad sandwich wrap. I sliced a ciabatta loaf into individual sandwiches and then used the Thug Kitchen recipe for croutons to flavor the bread. We tossed the bread in to oven with the Gardein tenders for about 7 minutes. I made the Thug Kitchen Caesar dressing recipe as well. It is delicious! Once everything was ready we pilled it all on a sandwich and enjoyed!

 

French Onion Soup

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Last night I made some vegan French onion soup. This is an item I could never pass up if I saw it on a menu before going vegan. I made this soup in a crockpot, one of my favorite kitchen gadgets. I love tossing all the ingredients in, letting it cook for a while, and coming home to a meal ready  to eat. The recipe I used was very simple and this is something I have made before. I really enjoy it, and it fills my craving for one of my favorite food items, but I do think the recipe needs just a little tweak. The soup is not quite as salty as I remember the non-vegan version being. Next time I make it, I plan to add some Better Than Bouillon to hopefully amp up the flavor, but overall this dish is so satisfying.

The recipe calls for:

  • 4 sweet onions sliced
  • 4 gloves of garlic minced
  • 1 tablespoon dried thyme
  • 4 cups vegetable broth
  • 1 cup red wine
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • Baguette
  • Vegan cheese shredded, such as mozzarella

Cook the onions and garlic in some olive oil in a pan on medium-high heat, then add them to the crockpot. Add the other ingredients to the crockpot, besides the bread and cheese, and cook on low for 4 hours. When you are ready to eat, if you have oven safe bowls, place soup in a bowl, place sliced bread on top, and cover with cheese. Place in oven under broiler to melt cheese and crisp up bread a little. I do not have oven safe bowls, so I sliced up my bread, covered it with cheese, and broiled it on a baking sheet. When the cheese was melted, I removed the bread from the oven and placed it on top of my bowl of soup. Such a satisfying meal on a cold snowy day!

Thai Curry

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A few nights ago my fiancé and I made a red curry for supper that was inspired by a Pacific organic Thai sweet potato soup we found at our local grocery store. I already had a little jar of vegan red curry paste and rice at home. So along with the soup, we picked up some coconut milk and cubed tofu to made a yummy, Thai inspired meal.

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We just used the vegetables we had at home already, so we added onion and bell pepper to the tofu and curry mixture. You could really add whatever you would like though. Next time I think I will add green beans and carrots as well. The soup was very good, with a strong lemongrass and lime flavor, but it was very rich. Next time I will not eat it with the same meal as the curry, since they both are quite rich. We did not add any spicy peppers to the curry since the curry paste was labeled as hot, but my fiancé and I did not find it hot at all. Next time we will definetly add some Thai chilies! This meal is a work in progress, but overall it is super simple to make and very yummy!

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Red Thai Curry
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Pacific Organic Thai Sweet Potato Soup

Spaghetti + Veggies

Yesterday, my fiancé made a quick recipe for lunch that we ended up eating for supper as well. It was so good and was very simple! We used store bought noodles and sauce, plus the veggies we had on hand. We just cooked the noodles as per instruction on the box. While the noodles were cooking, my fiancé used a cast iron skillet to sauté the veggies he had chopped up. We had zucchini, carrot, onion, green peppers, a Serrano pepper, and broccoli.  My fiancé cooked the green peppers on the side since they upset my stomach and he steamed the broccoli lightly, then added them to the vegetable sauté for a minute or two, then removed them and set them aside until the pasta was ready to serve so they would not over cook.

After the vegetables were cooked to our liking we added in a garlic pasta sauce we purchased from Whole Foods, it was so delicious! The sauce and veggies were folded together and then topped with some fresh thyme herb. Once the noodles were finished, we drained them and added them to the sauce. Fold everything together again and you are ready to serve. My fiancé topped his plate with the green peppers and broccoli (a veggie I am still working towards enjoying.. I am trying very hard)! I did try a bite of his pasta and surprisingly enjoyed it very much. This is something we make quite often but it is always different depending on what we have on hand.

I did get a vegetable spiralizer for Christmas though, so I am very excited to make pasta made with vegetable “noodles”. If you have any good recipes for veggie noodle pasta I would love to know about it, let me know in the comment section please!

Roasted Chickpea Lemon Orzo Soup

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Last night for supper I tested out a new recipe for lemon orzo soup. Before I switched to a plant based lifestyle, I LOVED the lemon chicken orzo soup from Panera. I was so excited to try and master a vegan version of that recipe. I just googled “vegan lemon orzo soup” and the first recipe in my results was vegan lemon chickpea orzo soup.. sounded amazing!

This recipe is from delishknowledge.com, which is a vegetarian recipe website. I modified the recipe just a little to better suit what I was craving. First of all, I roasted my chickpeas instead of putting them in the soup straight from the can. I wanted a crunchy texture in the soup and thought roasting the chickpeas would hit the spot. I used the roasted chickpea recipe from the “Oh She Glows” vegan cookbook (which I love), but I am sure you can find a recipe on the internet. I also wanted my soup to have a very strong lemon flavor. I did not measure out my lemon juice (the recipe says 1/8 cup), and instead squeezed in an entire lemon. After squeezing in just half the lemon, I thought the lemon taste was too subtle for what I wanted and used the entire lemon.

The last modification I made was adding more orzo. The recipe calls for 1 cup, but after cooking the soup, it was not as thick as I was looking for. My memory of the Panera soup was that it was thick with lots and lots of orzo, so that is what I tried to create. I did not measure the second batch of orzo I added unfortunately, but I would guess that I added another 1/2 cup or full cup. This modification made the soup texture perfect! At the end, I salt and peppered the soup to taste and it was exactly what I was craving. I fixed up a bowl, topped it off with roasted chickpeas, and then devoured the soup. It was incredible!

Here is a link to the website, please try this recipe and let me know if you enjoyed it!

http://delishknowledge.com/vegan-lemon-chickpea-orzo-soup/