Tag Archives: vegan

Mushroom and Kale Vegetable Soup Recipe (vegan)

Vegetarian Mushroom Kale Soup
I make soup no matter the season, but during the winter I make a pot each week, using whatever produce I have on hand. This fresh vegetable soup has a little bit of everything: sautéed leeks, earthy mushrooms, sweet delicata squash and tender kale. Spiced with smoked paprika, coriander and cumin, it’s warming and hearty.
Vegan Mushroom Kale Soup

Mushroom and Kale Vegetable Soup Recipe (vegan)
2 tablespoons olive oil
3 leeks, halved lengthwise and thinly sliced (white and light green part only)
1 package (8 ounces) crimini mushrooms, sliced
2 teaspoons kosher or fine sea salt
2 cloves garlic, minced
1/4 cup dry vermouth or white wine
1 cup coarsely chopped carrots
1 delicata squash, peeled, seeded and cut into bite-size pieces
4 cups water
3 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups chopped fresh Tuscan kale leaves
1 cup chopped fresh tomato
1 tablespoon tamari (soy sauce)

In a large (4-quart) pot, heat oil over medium heat. Add leeks; cook 3 minutes to soften, stirring occasionally. Add mushrooms and salt; cook and stir 5 to 8 minutes until mushrooms cook down and release their juices. Add garlic; cook and stir 1 minute until fragrant. Add vermouth; cook 1 to 2 minutes until liquid has evaporated, stirring to scrape up browned bits from bottom of pan.

Add carrots, squash, water, smoked paprika, coriander and cumin. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Add kale and tomatoes; simmer about 5 minutes more or until kale is tender. Stir in tamari. Taste and adjust seasoning, if needed.

Makes about 7 cups soup

More vegetable soup recipes:
Slow Cooker Vegetable Soup
Vegan Winter Vegetable Soup
Hearty Fresh Vegetable Soup from Eating Clean Recipes
Chickpea Soup from Last Ingredient
Mushroom Kale Soup

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Chickpea Hummus with Pomegranate Topping Recipe

I’ll admit it, I have a hummus obsession. Judging by the huge selection of premade hummus available at the grocery store, I guess I’m not alone.Hummus Pomegranate Salsa
There is no shame in buying a tub of hummus. But, if you have about 10 minutes and a food processor, it’s easy to make your own. For this hummus recipe, I kept things simple by using canned chickpeas, tahini, fresh lemon juice and ground coriander. The fresh topping is where it gets interesting. Layering the hummus with pomegranate arils, fresh parsley, lemon peel and olive oil makes the dip party ready, while still being simple enough to make for Tuesday night dinner.
Chickpea Hummus Pomegranate
Chickpea Hummus with Pomegranate Topping Recipe
Hummus:
1 can (15 ounces) chickpeas, rinsed and drained
1/3 cup tahini
1 clove garlic, finely chopped
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon kosher or fine sea salt
Dash cayenne pepper
Water
Pomegranate Topping:
3 tablespoons pomegranate arils
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons finely shredded lemon peel
1 tablespoon olive oil

In a food processor, combine chickpeas, tahini, garlic, lemon juice, 3 tablespoons olive oil, coriander, salt and cayenne. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 2 to 4 tablespoons water.) Taste and add more salt or lemon juice, if needed.

Spread hummus in a shallow serving dish. Scatter pomegranate arils, parsley and lemon peel over hummus. Drizzle with 1 tablespoon olive oil. Serve with fresh cut veggies and flatbread or crackers.

Makes about 2 cups

Tip: To make ahead, cover and refrigerate the hummus up to 3 days. Add pomegranate topping just before serving.
Hummus Pomegranate Topping
More homemade hummus recipes:
Hemp Hummus
Harissa Sweet Potato Hummus
Beet and Lentil Hummus
Edamame Hummus from Eating Clean Recipes
Roasted Beet Hummus from Salt and Lavendar

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Easy Sambal Baked Tofu Recipe

Sambal Baked Tofu
Tofu is one of those ingredients that seems to mystify many cooks. Honestly, it’s one of the easiest vegetarian proteins to make! I like to crumble it up in a tofu scramble, or simply season and bake it to use in rice or noodle bowls, salads and spring rolls.

To make baked tofu, start with extra firm organic tofu. I love the old school tub tofu, the kind soaking in water. (Forget silken tofu, it breaks easily and, in my experience, always disappoints.) Drain and rinse the tofu with fresh, cold water. Then gently but firmly press the block of tofu between your hands to release extra water. Pat dry, slice and season. Then you’re ready to bake.

Easy Sambal Baked Tofu Recipe
1 package (12-ounces) tub-style extra firm tofu
1 tablespoon sambal oelek chile sauce
1 tablespoon tamari (soy sauce)
1 teaspoon toasted sesame oil

Heat oven to 350 degrees F. Line a shallow baking pan with parchment paper.

Drain and rinse tofu. Press tofu brick to release excess water; pat dry. Slice tofu brick into 8 slices. Place tofu slices in a single layer in baking pan.

For sauce, stir together sambal, tamari and sesame oil. Spoon and spread sauce over both sides of tofu slices. Bake tofu 20 to 25 minutes until sauce is absorbed and the edges begin to brown. Serve warm or cold. Store in the refrigerator.

Makes 4 servings (2 slices each)
Baked_Sambal_Tofu

More baked tofu recipes:
Honey Sriracha Baked Tofu
Easy Baked Tofu from Eating Clean Recipes

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Red Curry Vegetable Soup Recipe (vegan)

Red Curry Vegetable Soup
Sunday is the day I prep and cook for the week ahead. As part of my big cook session, I usually make a pot of soup. (Hello not sad desk lunch. Great to see you easy dinner!)

This week’s soup is brimming with veggies like red bell pepper, mushrooms, sweet potatoes  and carrots. Kicky red curry paste and creamy coconut milk bring the flavor. It’s gonna be a good week!

Red Curry Vegetable Soup Recipe (vegan, vegetarian)
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, chopped
1 package (8-ounces) white or crimini mushrooms, sliced
1 teaspoon kosher or fine sea salt
2 cloves garlic, finely chopped
2 teaspoons finely chopped fresh ginger
3 cups water
1 pound sweet potatoes, peeled and cut into 3/4-inch chunks
2 carrots, chopped (I used yellow carrots)
3 tablespoons red curry paste (I used Thai Kitchen)
1 cup chopped fresh tomato
1 can (14 ounces) full-fat coconut milk
2 tablespoons tamari (soy sauce)
Cooked rice (I used Jasmine)
Chopped fresh cilantro leaves
Lime wedges

In a large (4-quart) pot, heat oil over medium heat. Add onion and red bell pepper; cook 3 minutes to soften, stirring occasionally. Add mushrooms and salt; cook 5 to 6 minutes until tender. Add garlic and ginger; cook and stir 1 minute until fragrant.

Add water, sweet potatoes, carrots and curry paste. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Add tomato; simmer, uncovered, about 5 minutes more or until vegetables are tender.

Stir in coconut milk and tamari; heat through (do not boil). Serve with rice, fresh cilantro and lime wedges.

Makes about 9 cups soup

Tip: When cooking vegan, be sure to check ingredient labels. Some brands of red curry paste may contain shrimp or other animal products.

Red Curry Vegan Soup
More flavorful vegan soup recipes:
Easy Vegan Lentil Soup
Indian-Spiced Vegetable Soup
Slow-Cooker Curry Butternut Squash Soup from Bourbon and Honey
Brothy Mushroom Soup with Greens from Eating Clean Recipes

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