CHICKPEA NOODLE SOUP

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

 

Ingredients:

2 tablespoons olive oil

1 tablespoon minced garlic

1 large red onion, diced

2 large carrots, diced

2 celery stalks, diced

2 large zucchini, diced

4 large white mushrooms, diced

8 cups vegetable broth

1 can chickpeas

1 tablespoon dried thyme

1 tablespoon dried rosemary

4 dried bay leaves

Salt and pepper to taste

 

Instructions:

  1. In a large pot, heat olive oil over medium-high heat.

  2. Add onion, garlic, carrots and celery and sauté, stirring occasionally for 5 minutes or until onions are lightly browned and tender.

  3. Add zucchini, white mushrooms, dried thyme and rosemary and sauté, stirring occasionally for 5 minutes.

  4. Add vegetable broth, bay leaves, salt and pepper and bring to a boil, then simmer covered for 15 minutes.

  5. Add chickpeas and simmer covered for 5 minutes.

  6. Remove from heat and serve with bread.

 

Store leftover soup in refrigerator for up to one week or freeze for up to 6 months.

 

 

BANANA NUT BREAD

Prep Time: 10 minutes

Cook Time: 40 - 50 minutes

Total Time:  1 hour

 

Ingredients:

2 cups rolled oats, blended

2 large ripe bananas, mashed

1/4 cup melted vegan butter

1/3 cup brown sugar

1/3 cup almond milk

1/3 cup applesauce, unsweetened

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup walnuts, chopped​

 

Instructions:

  1. Preheat oven to 350 degrees.

  2. In one bowl, mix together dry ingredients: rolled oats, brown sugar, cinnamon, baking soda, and salt. In a second bowl, mix together wet ingredients: mashed bananas, applesauce, vegan butter, almond milk, vanilla extract.

  3. Combine dry and wet ingredients and stir until flour is incorporated, being careful to not over mix. Fold in walnuts.

  4. In a greased 9 x 5 loaf pan, pour mixture and bake for 40 – 50 minutes until a toothpick inserted into the center of the bread comes out clean.

  5. Let bread cool in the pan for a few minutes before slicing and serving.

Store leftovers in foil for up to 1 week or freeze for up to 2 months.

 

PESTO SALAD

Prep Time: 5 minutes

Total Time: 5 minutes

 

Ingredients:

Arugula to hungriness

6 cherry tomatoes, diced

2 tablespoons mozzarella shreds 

1 tablespoon vegan pesto

1/2 tablespoon olive oil

Salt and pepper to taste

 

Instructions:

  1. In medium sized bowl, combine arugula, cherry tomatoes, vegan mozzarella, pesto, olive oil, salt and pepper.

  2. Mix together ingredients until evenly coated with dressing and enjoy. 

 
 

LEMON ARUGULA SALAD

Prep Time: 5 minutes

Total Time: 5 minutes

 

Ingredients:

Arugula to hungriness

1/3 cup quinoa

1 baby cucumber

1 lemon

1 tablespoon vegan mozzarella

1 tablespoon olive oil

Sea salt and pepper to taste

 

Instructions:

  1. In medium sized bowl, combine arugula, quinoa, vegan mozzarella, lemon, cucumber, olive oil, sea salt, and pepper.

  2. Mix together ingredients until evenly coated with dressing and enjoy. 

KALE FALAFEL SALAD

Prep Time: 5 minutes

Total Time: 5 minutes

 

Ingredients:

Kale to hungriness

2 Trader Joes falafel

1/3 can chickpeas

1 baby cucumber

1 tablespoon humus

1/2 tablespoon olive oil

Sea salt and pepper to taste

 

Instructions:

  1. In medium sized bowl, combine kale, falafel, chickpeas, humus, cucumber, olive oil, sea salt, and pepper.

  2. Mix together ingredients until evenly coated with dressing and enjoy. 

 
 

CREAM OF MUSHROOM & WILD RICE SOUP

Prep Time: 20 minutes

Total Time: 60 minutes

 

Ingredients:

4 cups mushroom broth

2 cups unsweetened plain almond milk

1 cup wild rice

2 tablespoons flour

2 cups chopped baby carrots

4 chopped celery stalks

3 cups button mushroom

1 large diced red onion

1 tablespoon garlic

1 tablespoon nutritional yeast

1 teaspoon vegan butter

2 teaspoon thyme

2 teaspoon rosemary

2 bay leaves

Sea salt and pepper to taste

 

Instructions:

  1. Rise and pour wild rice into medium pot with 1 ½ cups of water. Cook wild rice on stovetop until done. 

  2. Preheat oven to 400 degrees.

  3. Slice and place button mushrooms onto baking sheet lined with parchment paper. Sprinkle 1 teaspoon thyme and 1 teaspoon rosemary on top. Roast for 15 minutes and then broil for 5 minutes. Set aside when done.

  4. In a large pot, combine vegan butter, garlic, red onion, celery, and carrots to sauté for 10 minutes until the vegetables are tender.

  5. Add flour, nutritional yeast, thyme, and rosemary and cook with vegetables for 5 minutes, adding mushroom broth to remove lump of flour.

  6. Add all mushroom broth, almond milk, and bay leaves. Bring broth to a boil and then bring to a simmer.

  7. Add cooked wild rice, roasted mushrooms, salt, and pepper and cook over simmer covered for 10 minutes.

  8. Remove from heat and serve with bread.

  9. Store leftover soup in refrigerator for up to one week or freeze for up to 6 months.

ABOUT

I’m a student at American University working hard to live sustainably and protect the environment on an individual, local, and global scale. Check in every week for a new blog post and follow my social media accounts to see what I’m up to today. 

©GRACE RODGERS

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