Mock Beef Stew

Mock Beef Stew (Vegan)

INGREDIENTS

• 2 cups TVP Strips
• 10 white potatoes
• 1 lb carrots
• 3 large zucchini
• 1 pint baby portobella mushrooms
• 1 large red onion
• 3-4 celery stalks
• 1/2 red pepper
• 1 bell pepper
• 4 garlic cloves
• 2-4 tbsp of avocado oil (as needed)
• 1/2 cup nutritional yeast
• 1/2 cup La Chikky Seasoning
• 4 tbsp oregano
• 2 tsp basil
• 2 tsp parsley
• 5-7 bay leaves
• 1/2 tsp cayenne pepper
• 1 tbsp chili pepper
• 1 tbsp turmeric
• 2-3 tsp himilayan salt (to taste)
• 2 tsp black pepper (optional)
• 4 cups distilled water (as needed)

MAKING THE MOCK BEEF STEW

• Take the TVP strips and boil them in 4 cups of water with 2 tbsp of La Chikky Seasoning.
• Take the onion, garlic, celery, red and green pepper chop them into desired sizes and saute in the avocado oil until brown.
• While the TVP is boiling and the saute mix is browning, chop your carrots, potatoes, zucchini and mushrooms, put the potato and carrots in a large stock pot and set to the side.
• When your TVP is fully boiled to your liking (boiling time may vary, I boiled mine for about 30 minutes in the seasonings to make sure it really soaked in), let it cool and then drain (putting the liquid in the stock pot with the potato and carrots).
• Take the drained tvp and mix it with your saute mix after the veggies are saute'd, brown a little in there allowing the seasoning and mixture to combine during cooking.
• When tvp and saute mix is completely done, put in the stock pot with your potato and carrots.
• Put in the liquid that you set aside to drain from the boiling tvp. Add water (if needed).
• Boil the potato, carrots, saute and tvp mix for about 40 mins.
• Then add the zucchini and mushrooms. Let cook on low heat for about 10-15 mins.
• At this time, put in your bay leaves.
• After cooking let it sit for about an hour to cool. This allows the seasonings and mixtures to marinade all the different flavors with one another.
• After it has cooled remove the bay leaves...and serve!

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This content was originally from Veg Vivaciously, a website that teaches healthier alternatives one veggie at a time. You can get your FREE (food, hair and skin care) recipes, tutorials and other writings and tips directly at www.vegvivaciously.org. PLUS you can stay connected and join the Veg Vivaciously community on Facebook, Twitter and/or even download the Veg Vivaciously Toolbar and/or Phone App to stay in the know!

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Cream of Broccoli and Cheese Soup (Raw Vegan)

A friend of mine shared with me a cookbook she bought. In her excitement, she thought, maybe I wouldn't like it, cause its not "raw" and not completely "vegan". I shared with her that its the normal food that inspire my cooked and raw plant based creations! I find that when I show people how simple it is to substitute certain things to make a dish plant based and/or raw, that's when we really get more healthy people...

And guess what? Here's one of the dishes I created inspired from her cookbook...

Cream of Broccoli and Cheese Soup (Raw Vegan)

INGREDIENTS

• 6 cups raw broccoli pieces (with stems)
• 1 medium onion
• 1/4 red pepper
• 2 to 3 cups water (depending on thickness)
• 1/2 to 1 tsp himalayan salt (to taste)
• 2 garlic cloves
• 1 tbsp La Chikky Seasonings
• 2 tbsp nutritional yeast
• 1 tsp basil
• 1 tsp oregano
• 1 tsp parsely
• 1 cup raw cashews (pre-soaked)

Makes about 50 - 60 oz of soup

Put everything in your Vitamix blender and blend. If you keep your blender running, the engine will automatically turn into a warmer and warm your soup. Now you have warm "raw" plant based soup.

No need to cook all of the nutrients out.

P.S. If you're wondering what cookbook, this recipe was inspired from it's: "Best Gourmet Recipes from the Chefs of Five Loaves Deli and Bakery", by Neva Brackett.

P.S.S. This makes a great item to add to your lunch bag.

2 lunches are ready for this week!

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PLEASE NOTE! This sites content (including but not limited to: all food, hair and skin care recipes; tips; tutorials; writings; and, downloads) are absolutely free to the public! Because it's free, I ask one simple favor in return, as your token of appreciation for my humanitarian effort...I realize you may want to share and maybe even use Veg Vivaciously's content in your business(es) (including but not limited to: blog(s), e-zine(s), website(s), free publication(s), etc). You can, as long as you (1) do not charge a fee; (2) cite the direct link of the Veg Vivaciously content used; and, (3) include the verbiage below with the Veg Vivaciously content used: 

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This content was originally from Veg Vivaciously, a website that teaches healthier alternatives one veggie at a time. You can get your FREE (food, hair and skin care) recipes, tutorials and other writings and tips directly at www.vegvivaciously.org. PLUS you can stay connected and join the Veg Vivaciously community on Facebook, Twitter and/or even download the Veg Vivaciously Toolbar and/or Phone App to stay in the know!

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Copyright © 2011-2012 Veg Vivaciously All Rights Reserved.

 

RECIPE OF THE WEEK: Raw Spicy Creamy Squash Soup

Spicy Creamy Squash Soup

With winter slowly creeping upon us, its that time of the year where we want comforting warm foods. Nothing can be more comforting and warming than a nice bowl of soup. You don't have to buy canned soups with all of the preservatives, sugars, salts and GMO's. You can make your own healthy soup from fresh fruits and veggies.

For those of us who prefer our veggies raw, one might think we don't get the luxury of warm foods. This recipe is to prove that thought wrong! You can still eat raw and have warm foods like soup. If you turn your Vitamix blender on high it automatically warms up the food for you. The difference is, it doesn't heat it past 115 degrees, so you still get all of the wonderful nutrients in your veggies, even when making soups. 

I chose to make a squash soup because I really wanted a "creamy" soup that was rich in flavor. Since I hadn't had squash in a while and because its "in season" (meaning its in abundance and on sale), it was the winner for the soup recipe. I got this squash for $1.00. So basically this entire meal is about $1.50 if you include the spices added in...and I think I'm probably guesstimating $.40 cents over.

Because it has seeds, butternut squash is technically a fruit; Therefore, it has a sweet undertoned taste, that really kicks the spices up a knotch for this recipe. Not to mention the nutritional and health benefits of this fruit is amazing. It's rich in phytonutrients and antioxidants. It's low in fat and provides dietary fiber, thus making it heart healthy. It provides a good amount of potassium, which we all need for bone health. The greatest thing about this fruit to me, is that it has a good amount of B6. As we know the "complex" B-Vitamins are essential for the proper functioning of both the nervous and immune systems. Can you believe I got all of that for a $1.00? Who said going raw was  expensive? *smile*


Anyway...enough of my rambling on...I know you want the recipe now...so here it is...


INGREDIENTS

1 large butternut squash

2-3 cups water

3 tbsp nutritional yeast

2 large garlic cloves

2 tbsp cumin

2 tbsp curry

2 tbsp onion powder (or dried onion flakes)

1 tbsp braggs liquid aminos

1 tbsp parsely

1 tbsp coconut oil

3 tbsp hemp powder

1 tsp turmeric

1 tsp cayenne

1 tsp black pepper (optional)

1 tsp sea salt

Please Note: This soup is spicy. If you don't like spicy food, you can always omit the black pepper and cut the cayenne in half or even just add a pinch. You can always add more if you need it...but you can never take it out once its in there.

MAKING THE SOUP

Peel the squash with a potato peeler. Chop it into pieces. I didn't remove the seeds from mine, but feel free to do so if you wish. Put it in the Vitamix Blender. Add the Water. Blend...begin blending it on low and gradually turn it up to high so that you can puree all of the squash and liquify it. Once its liquified, put all of the remaining ingredients in. Blend on high for about 5-10 mins. Be sure to stop intermittently and push all of the spices down so that its thoroughly mixed throughout. 

Notice while blending in the Vitamix on high that it warmed your soup for you? No stove necessary! You now have soup! Pour some in your serving bowl and eat!

This recipe should be about 4-6 servings (or more)...depending on the size of the servings and the size of the squash you used. My Vitamix was filled to the 64oz capacity. This soup lasted me a week! Lunch for a week and for $1.00. Really, you can't beat that! It took me about 10 minutes (if that) to make this meal.


TIP: 
(a) Storage options: Get some glass jars and fill them with this. You can easily fill 5 of them and you now have your lunch ready to go and for the entire week! 
(b) You can freeze some of this soup and have it handy for those days when you just don't feel like doing anything.
(c) This soup is so creamy, it makes a great sauce for zucchini pasta.

Spicy Creamy Squash Soup

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Related Posts:
Genetically Modified Organisms ("GMO") Facts
Benefits of Coconut Oil
8 Ancient Superfoods That Promote Good Health
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PLEASE NOTE! This site (including but not limited to: all food, hair and skin care recipes; tips; tutorials; writings; and, downloads) are absolutely free to the public! Because it's free, I ask one simple favor in return, as your token of appreciation for my humanitarian effort...I realize you may want to share and maybe even use Veg Vivaciously's content in your business (including but not limited to: blog(s), e-zine(s), website(s), free publication(s), etc). You can, as long as you (1) do not charge a fee; (2) cite the direct link of the Veg Vivaciously content used; and, (3) include the verbiage below with the Veg Vivaciously content used:

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This content was originally from Veg Vivaciously, a website that teaches healthier alternatives one veggie at a time. You can get your FREE (food, hair and skin care) recipes, tutorials and other writings and tips directly at www.vegvivaciously.org. PLUS you can stay connected and join the Veg Vivaciously community on Facebook, Twitter and/or even download the Veg Vivaciously Toolbar and/or Phone App to stay in the know!

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Copyright © 2011 Veg Vivaciously All Rights Reserved.