Vegan Cooking with TLC

Creamy Curry Cauliflower Soup  is a creamy soup without the aid of any cream. I developed this recipe based on reading some other recipes and a desire to make a soup with cauliflower as the base. It has an interesting flavor profile. I think that it might even be good if one substituted parsley for the cilantro. It would, of course, have a different flavor profile, but I think it would work well because parsley works well with curry powder. I might just try that next time I make it. Creamy Curry Cauliflower Soup is easy and relatively quick to make. Bread and/or salad make great accompaniments with this soup. Creamy Curry Cauliflower Soup 1 tablespoon ground flaxseeds 1 medium onion 1 jalapeno pepper* 1-inch piece of ginger 2 cloves garlic 1 large head cauliflower 2-3 teaspoons curry powder 4 cups vegetable stock Black pepper ¼ cup nutritional yeast ¼ cup fresh cilantro Chop onion. Dice jalapeno. Grate the ginger and garlic. Cut the cauliflower into large chunks. Chop cilantro. Ad...

It's been a while since I posted. 2021 was a challenging year for me on multiple fronts, but I'm planning to post weekly again in 2022. I hope you'll check back each week for a new recipe. I created this Creamy Potato Corn Soup one day when I was feeling nostalgic for potato soup. I started looking around in the pantry, fridge, and freezer and pulling ingredients together. I liked it well enough to tweak the recipe to get it to a point I really liked it. It's particularly good served with homemade bread , but is also good alone. Cornbread , Chickpea Whole Wheat Bread , Whole Wheat Stout Bread , and sourdough bread are all options. Creamy Potato Corn Soup 1 small onion 1 bell pepper 2 cloves garlic ½ inch piece fresh ginger 1 tablespoon ground flaxseed 1 tablespoon no-salt seasoning blend 1 teaspoon ground cumin 4-8 small potatoes 1 cup corn 4 cups vegetable stock ½ cup nutritional yeast 1 teaspoon turmeric ½ cup cilantro 1 lime Dice onion and bell pepper. Grate garlic...

Growing up, we used to eat potato soup quite regularly. It was okay, but not really one of my favorite meals. When I grew up I found a recipe I rather liked, but stopped making it years ago. Recently, I was surprised when I felt a craving for potato soup. I started thinking about ways to make a vegan potato soup that I'd like. I thought about the potato soup I ate during my childhood and the one I used to make before I started eating a plant-based diet. Then I did a little research and ended up developing two recipes for potato corn soup that I like quite well. Dilly Potato Corn Soup is one of those. Dilly Potato Corn Soup 1 small onion 1 bell pepper 2 cloves garlic ½ inch piece fresh ginger 1 tablespoon ground flaxseed 1 tablespoon no-salt seasoning blend 1 teaspoon ground cumin 4-8 small potatoes 1 cup corn 4 cups vegetable stock ½ cup nutritional yeast 1 teaspoon turmeric 2 tablespoons dill weed 1 lime Dice onion and bell pepper. Grate garlic and ginger. Chop potato into small ...

I hadn't made Black-Eyed Pea Stew  for quite a while, and as soon as I tasted this I wondered why. I guess because I don't regularly think to buy black-eyed peas. But, I think I need to add this one into regular rotation. As I made this recipe the other night, I kept thinking about how easy it is to get into a rut even when you enjoy cooking and creating new recipes. I often make the same recipes every week or at least every other week until I get bored, not with the eating but with the cooking. Black-Eyed Pea Stew 2 cup dried black-eyed peas 1 small leek 1 small green pepper 1 medium carrot 4 medium button mushrooms 8 small purple potatoes 1 clove garlic 1 small bunch flat-leaf parsley 2 Tablespoons ground flax seed 2 teaspoons dill weed 1 teaspoon paprika 1 teaspoon caraway seed 1 teaspoon fennel seed ¼ teaspoon black pepper 1 bay leaf 6 cups vegetable stock 1 small can tomato paste Soak black-eyed peas overnight, for a minimum o...

This is a simple soup that's nice on a chilly day. It has a comforting texture that also makes it nice when one doesn't feel particularly well. It's easy and relatively quick to make. I topped it with a bit of fresh purple cabbage just because I hadn't had any cruciferous vegetables that day. It added a nice crunch to the soup. Dilly Split Pea and Red Lentil Soup 1 cup split peas 1 cup red lentils 1 leek 1 clove garlic 1 cup sundried tomatoes* 4-6 cups vegetable stock 1 tablespoon dried dill 1 bay leaf Pepper to taste 1 tablespoon ground flaxseeds Cover sundried tomatoes with hot water. Set aside to soak. Rinse split peas and red lentils. Set aside Clean and chop white portion of the leek. Mince garlic.  Drain sundried tomatoes and reserve liquid. Chop sundried tomatoes. Add a small amount of water to the bottom of a large saucier or Dutch oven .   Add flaxseeds. Heat until bubbly, add in leeks and garlic. Cook...

Traditionally, a bisque is made with cream and/or milk, and I originally adapted this recipe from one I downloaded from The Oprah Winfrey Show's website years ago. The original recipe never quite suited us, so I changed it quite soon after we first tried it. After we adopted a whole-food plant-based diet, I worked to find a way to adapt this recipe to suit our needs because we liked it so much. I tried several plant-based milks and many worked, but we liked the walnut milk the best. Butternut Squash “Bisque” 1 medium butternut squash 1 small red onion 1 celery stalk 1 carrot 1 large parsnip* 1 tablespoon rosemary, preferably fresh 2 garlic cloves ½ inch piece of ginger 1 tablespoon flax seed ¼ cup water 3 cups vegetable stock 1 cup walnut milk ¼ teaspoon freshly ground pepper 1 tablespoon pumpkin seeds 1 tablespoon sunflower seeds 2 tablespoons pecans Peel squash and remove seeds Cut into chunks. Chop onion, celeriac, carrot, parsn...

We often used to eat ramen noodle soup when we'd get sick, yes, those cheap packets, even though we eventually started throwing the flavor packets away and use our own stock.  When I found ramen rice noodles without packets a few years ago that were vegan I was excited. I ended up developing a couple of ramen noodle recipes. This week I ended up making ramen noodle soups a couple of nights because my household is dealing with colds right now. I decided to share my version of this comfort food now instead of later in case anyone else is looking for an alternative soup to eat while sick. I make each serving in its own pan because I think it turns out better that way. The photo shows ingredients for two, but the recipe is for one serving. Miso Ramen Noodle Soup 2 mushrooms 1 carrot 2 cups vegetable stock ¼ teaspoon fresh ginger** 1 block ramen noodles ** 1 tablespoon miso Cut mushrooms into small pieces. Shred carrot. Add mushrooms, carrot, and ginger...

I developed this recipe several years ago when my niece started college. She wanted some healthy, plant-based recipes she could make in her crockpot. I was happy to oblige. I usually make pumpkin soup with fresh pumpkin, or other squash, but this seemed like it might be more practical for people without access to fresh squash or without the room to store fresh squash. I remembered the origins of this recipe and thought it might be a nice recipe to share with school starting. It can easily be expanded to feed more people by using a larger can of pumpkin or multiple cans of pumpkin. Crock Pot Canned Pumpkin Soup 1 15-oz can organic pumpkin 1 tablespoon ground flax seeds 2 stalks celery 1 medium carrot 1 medium onion 1 teaspoon dried oregano 1 teaspoon dried rosemary ½ teaspoon chili powder ½ teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground cardamom , optional 2 ½-3 cups vegetable s...

Squash soups manage to somehow be both comforting and light. I like the bit of spice in this one. If you like it spicier, you can add more curry powder. I like to eat this with some bread like Whole Wheat Stout Bread or  Cornbread , but it's also good on its own. On the second day, I sometimes add a bit of pasta or barley to the leftovers to give it a bit more interested. When I was younger, I always thought winter squashes were one note food. I've since discovered that depending on what spices, vegetables, or fruit one adds to them, they can be quite versatile! Curried Lentil Acorn Squash Bisque 1 small acorn squash* 1 cup red lentils 1 leek, chopped** 1 carrot, chopped 2 tablespoons ground flax seed 1 tablespoon curry powder 1 teaspoon paprika 1 teaspoon cumin powder ½ teaspoon ground yellow mustard 1 teaspoon ground ginger ½ teaspoon ground turmeric 1 bay leaf 6 cups vegetable stock 1 garlic clove Peel and seed acorn squash...

I often make Miso Shiitake Soup on days when I'm busy and need something I can make quickly. It's a refreshing soup that can be eaten during any season. It's as warming on a cold, winter day as it is refreshing on a hot, summer day. It has a comfort food feel to it, so I often also make it when I'm feeling a bit under the weather, for example when a cold is coming on.  Miso Mushroom Soup 8 cups vegetable stock 1 tablespoon ground flax seeds 1 pound shiitake mushrooms* 1 medium carrot 2 ounces soba noodles 10 ounces firm tofu** 2 nori sheets ½ cup miso *** If using frozen vegetable stock, thaw first. Chop mushrooms into bite-size pieces. Grate carrot. Cut tofu into small pieces. Tear nori sheets into small pieces. Add enough water to cover bottom of 6-quart pot . Add flaxseeds. Cook for 1-2 minutes. Add stock. Bring to a boil. Add mushrooms. Cook on medium-high heat for 4 minutes. Add carrots. Spoon miso into a 2-cup mea...