This post is part of the Virtual Vegan Potluck, held on November 16, 2013. At the bottom of the post, you will find links to the previous and next recipe posts in the Virtual Vegan Potluck. Enjoy! Here is a link to the beginning of the potluck posts.
Paul and I recently became vegan. Not too long ago, Paul requested some lentil soup. I rooted around online and adapted a recipe I found somewhere. This is my adaption. It makes for a great fall or winter meal.
For us, this soup meets all our needs: it’s easy to make, wonderfully delicious, and naturally vegan. That is, it’s vegan without really trying since it’s all vegetable-based. We hope you like it as much as we do.
A bowl of this delicious soup.
Mushroom Sweet Potato Lentil Soup
- 1 Tbs olive oil
- 1 bag of Trader Joe’s Steamed Lentils (or cooked lentils)
- 2 medium sweet potatoes, chopped
- 1 medium onion, diced
- 1 Tbs chopped garlic, minced
- 3-4 cups chopped mushrooms (any variety or mix)
- 1 Tbs each
- Chili powder
- 4 cups vegetable stock (home-made or from a box)
- Add the olive oil to a big soup pot.
- Saute the chopped onion in the olive oil.
- After a few minutes, add chopped sweet potato to the pot.
- Being careful not to burn it, add the garlic and continue to saute until the potatoes are soft.
- Add mushrooms and spices.
- Saute until slightly browned.
- The secret that makes this recipe very quick and easy is to use a package of steamed lentils from Trader Joe’s. Now I usually shy away from pre-fab food, but these are minimally processed and really make life easier when dealing with lentils. Of course, you can substitute cooked dried lentils if you prefer.
- Add lentils and broth.
- Bring to a boil.
- Simmer for 15 minutes or so.
- Serve in bowls with some crusty bread.
Trader Joe’s Steamed Lentils box.
The bag of lentils inside the box.
Box of Vegetable Broth.
Bulk organic spices.
Sautéing the sweet potato, onions, and garlic.
Go back to prior Virtual Vegan Potluck post
Go forward to next Virtual Vegan Potluck post
This post is part of the Virtual Vegan Potluck, held on November 16, 2013. You can use the images above to navigate to the previous and next recipe posts in the Virtual Vegan Potluck. Here is also a link to the beginning of the potluck posts. Enjoy!
Virtual Vegan Potluck
Suzanna and I are excited to be part of our first Virtual Vegan Potluck. You can read about it at this link but come back and see our post on a delicious soup as well as links to all the other participting posts (there are 146 wonderful vegan potluck recipes from all over the world) just after midnight (or as soon as you wake up) on November 16 (eastern standard time)!
A few weeks ago I spotted too many darkening bananas on the counter and decided it was time to make some banana bread. A quick search of recipes using SpringPad on my iPhone located this recipe by Emily Malone on the Dailly Garnish site.
I have modified this already vegan recipe somewhat. My goals were two-fold: make it healthier, make it tastier, and make it from ingredients already in the kitchen. Okay, that’s three goals. Thank you Emily for a fantastic recipe. You can, of course, choose to follow the original version or my version or make up your own variation.
3/8 cup brown sugar (loosely packed)
1/8 cup maple syrup
1/4 cup coconut oil
1 tablespoon chia seeds
1/4 cup water
4 ripe bananas, mashed
1/4 cup almond, coconut, or soy milk
1 teaspoon apple cider vinegar (or white vinegar)
1 teaspoon vanilla
2 cups whole wheat flour
1/2 cup rolled oats
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon kosher salt
1/4 cup coconut flakes
1/4 cup raisins
1/4 cup chopped almonds
I’ve italicized ingredients that are not in Emily’s recipe, as well as measurements that differ from Emily’s recipe. Also worth mentioning: as much as possible, I try to use organic ingredients.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the chia seeds to a one-cup glass measuring cup and a 1/4 cup cold water. Stir.
- Wait around 15 minutes until the chia seeds absorb a significant amount of water to form a gel.
- In a large mixing bowl, combine the brown sugar, maple syrup, coconut oil, and chia gel.
- Using an electric mixer, beat the ingredients for a few minutes until well combined.
- In another one-cup glass measuring cup (or perhaps you could simply clean the cup in which you made the chia gel), add the teaspoon of apple cider vinegar to the non-dairy milk. (I’ve used both soy and almond with good results.) and stir. This concoction makes a non-dairy version of buttermilk.
- Add the milk and vinegar solution to the mixing bowl along with the vanilla and mashed bananas. Beat with the mixer for a few more minutes.
- In a separate bowl, combine the remaining dry ingredients and mix together with a fork.
- Slowly add the dry ingredients to the wet ingredients and mix until combined well. Don’t over-mix.
The mixture before placing it in the loaf pan.
- Grease a loaf pan with a little olive oil and a paper towel.
- Pour the bread mixture into the loaf pan, leveling it as much as possible.
- Bake in the oven at 350 degrees for about 50 minutes. Check the bread by inserting a knife into the middle of the loaf until it reaches the bottom of the pan and withdraw it. The knife should be pretty clean; that is, no wet batter stuck to it.
Fresh out of the oven. The smell is wonderful!
- Let sit on a cooling rack for about 5 minutes. Run a knife around the edges of the loaf to separate it from the pan. Bang the pan on the counter a few times and turn it over, the loaf should come out pretty easily.
- Let the loaf cool on a cooling rack. If you’re like me, you won’t be able to resist slicing off a piece while it’s still warm. Enjoy.
The finished product right before the first slice was made.
What’s so great about the recipe is that it uses whole wheat flour, a relatively small amount of sweeteners, and is vegan without really trying that hard. We love it anyway!