Lentil Soup

• 8 cups water
• 1 pound green or brown lentils
• 1 can diced tomatoes (15 ounces) (I like to use fire roasted.)
• 1 tablespoon liquid smoke (or smoked paprika)
• 1 red onion (chopped)
• 1 carrot (chopped)
• 1 stalk celery (chopped)
• 2 tablespoons fresh or dried parsley
• 2 tablespoons red wine vinegar
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• freshly ground black pepper (to taste)

1. Combine all ingredients in a pressure cooker or large pot on the stove.

2. Set pressure cooker to 5 minutes, quick or natural release, or simmer on stove, covered, for 45 minutes, or until lentils are soft.

Spicy Miso Ramen (Vegan, Oil Free, and Gluten Free)

Spicy Miso Ramen

For the Broth:

• 1 qt vegetable broth
• 2 cups non dairy milk
• 2 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 1 piece kombu
• 2 tbsp mirin
• 3 tbsp chili garlic paste (or to taste)
• 1/2 onion (thinly sliced)
• 4 tbsp miso paste (I prefer 2 tbsp yellow miso and 2 tbsp red miso, but any miso is fine mixed with 1/2 cup water)
• 2 tbsp sesame seeds

For the toppings:

• I recommend any or all of the following or any vegetables you prefer:
• tofu (sliced or cubed)
• bean sprouts
• corn
• mushrooms (sliced and sauteed)
• green onions (chopped)
• Napa cabbage (roughly chopped and blanched)
• baby bok choy (sliced and blanched)
• carrots (cut into matchsticks)
• nori (cut or torn into bite sized pieces)
• sesame seeds

For the ramen noodles:

• 2 servings ramen noodles (use gluten free noodles to make recipe gluten free)

1. Combine all broth ingredients, except miso paste and water, in a large pot and bring to a simmer.
2. Meanwhile, cook ramen noodles according to directions on package.
3. Divide noodles and place in two large bowls.
4. Top with desired toppings.
5. Remove broth from heat, remove kombu, and stir in miso and water mixture.
6. Pour over ramen noodles and toppings
7. Serve immediately.

Vegetable Broth

• 1 onion (chopped)
• 2 carrots (chopped)
• 3 stalks celery (chopped)
• 4 cloves garlic
• 5 mushrooms (chopped)
• 1 piece kombu
• 3 bay leaves
• 1 tbsp salt free seasoning blend
• 1 tbsp nutritional yeast
• 1 tbsp fresh or dried parsley
• 1 tsp turmeric
• 1/4 tsp freshly ground black pepper
• approximately 4 quarts water

1. Place all ingredients in a pressure cooker or stock pot. I have a 6 quart Instant Pot and place all ingredients in the pot, then fill with water to the max fill line.
2. I set my Instant Pot to manual for 10 minutes. If cooking on the stove, cover and simmer at least an hour.
3. Remove kombu and bay leaves and discard.
4. Use an immersion blender (or put in a blender in batches, but be careful blending hot liquids).
5. Pour into storage containers (I use mason jars) and let cool before refrigerating.

Harvest Pumpkin Soup (Vegan, Oil Free, and Gluten Free)

I originally posted this recipe on my personal Facebook page four years ago and just ran across it. I hope you enjoy it as much as I do!

I will post a picture the next time I make it.

• 1 onion (diced)
• 1 leek (sliced)
• 1 stalk celery (sliced)
• 1 carrot (sliced)
• 1 potato (peeled and diced I prefer Yukon gold.)
• 4 cups vegetable broth
• 1 tbsp dry sherry or white wine optional
• 2 tsp poultry seasoning or 1 tsp dried sage and 1/2 tsp dried thyme
• 1/4 tsp white pepper
• 2 cups pureed pumpkin or 1 can
• 1 can light coconut milk or 1/2 cup raw cashews blended with 1 1/2 cups water until smooth

Optional Toppings:

• pepitas
• sauteed mushrooms
• sauteed apples

1. Saute leeks, potatoes, celery, and carrots in a little water until leeks begin to soften.
2. Add broth, sherry or dry white wine (optional), and poultry seasoning.
3. Bring to a boil, cover, and simmer until potatoes are soft.
4. Puree with an immersion blender or in batches in a regular blender.
5. Add canned pumpkin and heat through.
6. Add coconut milk or cashew cream and adjust seasoning, as needed. Heat through and serve with optional toppings, if desired.

If you are not familiar with leeks, they can be very dirty. Cut off the dark green tops and then make two cuts lengthwise (not all the way through to the roots so it still holds together) so the stalk is divided into fourths. Soak the leek in cold water for several minutes and then swish it around in the water before removing to make sure all of the dirt has been removed.

I like to serve this at dinner parties in hollowed out and roasted sugar baby pumpkins and roast the seeds for garnish.

Taco Soup (Vegan, Oil Free, Gluten Free)

• 4 cups vegetable stock
• 2 cups fresh or frozen corn
• 2 cups black beans
• 2 cups kidney beans
• 2 cups pinto beans
• 1 onion (diced)
• 2 15 oz cans diced tomatoes
• 1-2 4 oz can (s chopped green chiles)
• 8 oz soy curls
• 2 tbsp taco seasoning
• 1/2 tsp black pepper

For the Taco Seasoning:

• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp garlic granules
• 1 tsp onion granules
• 1 tsp red pepper flakes
• 1 tsp date sugar
• 1 tsp cocoa powder
• 1/2 tsp black pepper

1. Combine all ingredients in a stock pot or pressure cooker.
2. Simmer 2 hours or cook in pressure cooker for 30 minutes.
3. Garnish with any or all of the following: non-dairy yogurt or sour cream, hot sauce, jalapenos, cilantro, black olives, chopped onions.

Beefless Stew (Vegan, Oil Free, and Gluten Free)

As cooler weather approaches, keep this hearty stew in your arsenal of dishes.

• 2 portobello mushrooms (cubed)
• 2 tbsp tomato paste
• 1 cup red wine, optional (I recommend zinfandel or shiraz.)
• 1 onion (diced)
• 2 carrots (peeled and thickly sliced)
• 1 stalk celery (sliced)
• 4 medium red potatoes (cut into eighths)
• 4 cups vegetable broth
• 2 bay leaves
• fresh sage (rosemary, and thyme sprigs. Or 1 tsp each dried.)
• 8 oz crimini or button mushrooms (quartered)
• 1 cup frozen peas
• 1/2 cup whole wheat pastry flour (Use 1/4 cup corn starch for gluten free.)
• 2/3 cup water
• 1/3 cup Bragg's aminos or reduced sodium soy sauce
• 1 tbsp minced parsley dried or fresh

1. Saute cubed portobello mushrooms until seared on all sides.
2. Stir in tomato paste and saute until caramelized.

3. Deglaze with red wine or the vegetable broth and let simmer for 5 minutes.

4. Add onion, carrots, celery, potatoes, vegetable broth, bay leaves, and herbs.

5. Cover and set to a low simmer.
6. When potatoes are soft, uncover, increase heat to medium, and add quartered mushrooms and frozen peas.
7. Whisk together flour or corn starch, soy sauce/Bragg’s, and water.
8. Remove from heat and stir in flour and water mixture.
9. Return to heat and bring back to a simmer, stirring constantly, until thickened.
10. Add parsley and serve. For an added touch, I like to splash additional red wine on top of each serving. Serve with a nice green salad and crusty bread and enjoy!

As cooler weather approaches, keep this hearty stew in your arsenal of dishes.

Dandelion Lima Bean Soup (Vegan, Oil Free, and Gluten Free)

• 4 cups vegetable broth
• 1 lb frozen Lima beans
• 1 bunch dandelion greens (roughly chopped)
• 4 cloves garlic (minced)
• 2 tbsp nutritional yeast (optional)
• 1 tbsp apple cider vinegar or lemon juice
• black pepper (to taste)

1. Combine broth, Lima beans, and garlic in a medium sauce pan.
2. Simmer on low heat for 1-2 hours, or until Lima beans are soft.
3. Add dandelion greens and simmer another 10 minutes.
4. Puree and season with black pepper.
5. Serve hot.
6. *Pressure cooker instructions – place all ingredients in a pressure cooker and cook for 15 minutes on high pressure. Natural pressure release or quick release after 10 minutes. Puree and serve.

Kimchi Stew (Vegan, Gluten Free, and Oil Free)

• 8 cups vegetable broth or water
• 2 cups kimchi
• 14 oz extra firm tofu (cubed)
• 8 oz mushrooms (sliced (I used cremini since that is what I had, but shiitake would be better.))
• 1 onion (thinly sliced)
• 1 daikon radish (peeled and sliced)
• 1/4 cup miso (I used yellow, but any variety is fine.)

1. Combine all ingredients, except miso and soy sauce, in an Instant Pot (set on manual for 0 minutes) or stock pot and bring to a boil.
2. Reduce heat and let soup simmer until the onions are soft and the daikon is cooked through.
3. Meanwhile, whisk together miso and aminos.
4. Remove from heat and stir in the miso/aminos mixture.
5. Serve with steamed brown rice and enjoy!

Quick and Easy Creamy Tomato Soup (Vegan, Oil Free, and Gluten Free)

Quick and Easy Creamy Tomato Soup

• 4 cups vegetable broth
• 1 can tomato paste (6 oz)
• 1 can diced tomatoes (14.5 oz (I prefer fire roasted.))
• 1 tablespoon fresh basil (Or 1 tsp dried.)
• 1/2 cup raw cashews

1. Combine the cashews and 1 cup of the vegetable broth in a blender and process until smooth. Set aside.
2. Spoon tomato paste into a large saucepan.
3. Slowly pour in remaining vegetable broth while whisking constantly.
4. Add diced tomatoes and basil and heat over medium heat.
5. Whisk in cashew cream and continue whisking until heated through.

French Lentil Soup (Vegan, Oil Free, and Gluten Free)

French Lentil Soup

• 2 cups French lentils
• 6 cups vegetable broth or water
• 2 cups diced tomatoes
• 1/2 cup red wine
• 1 onion (chopped)
• 2 carrots (chopped)
• 2 stalks celery (chopped)
• 2 shallots (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 1 teaspoon Hungarian paprika
• 2 bay leaves
• black pepper (to taste)

1. Combine all ingredients in an Instant Pot or other pressure cooker. Set on manual for 5 minutes, NPR.
2. Alternatively, simmer in a stock pot on the stove until lentils are tender, adding more broth if necessary.