Tom Kha Soup

This soup is so delicious. It is savory, rich and super satisfying. It is a comforting dish when it is cold outside and has complex flavors for not too much time in the kitchen. I have been working on a vegan version for a while now and have found this recipe to hit the spot.

The Thai ingredients are easily found at a specialty grocery store. We have several where I live in Denver, but you could also find them online (Amazon Fresh carries the galangal, lemongrass, wakame, dried shiitake, and the Thai curry paste).

Tom Kha Soup

Ingredients:

1 tsp coconut oil
1/2 onion, chopped
1 clove garlic, minced
1 tsp Thai red curry paste
1 tbsp vegetable bouillon

4 cups of water
aromatics (place in a cheesecloth or tea strainer)
1 tbsp peeled and chopped fresh ginger root
4 rounds of sliced galangal root (omit if you can't find)
4 1 inch pieces of lemongrass (use lemon zest if you don't have lemongrass)

1 carrot, sliced into rounds
1/2 cup dried shitake mushrooms
1 tbsp wakame seaweed
1 leaf kale, chopped small
1/2 tsp sugar

1 can coconut milk
Fresh chopped cilantro
Lime wedges

Directions:

Heat the coconut oil in a saucepan and add the onion to the pan. When the onion begins to soften add the garlic and stir for about a minute before adding the curry paste and bouillon. Stir to coat the onions and garlic and then add the water and the packet of aromatics (ginger, galangal root, and lemongrass).

Then add in the carrot, shitake mushrooms, wakame, kale, and sugar. Bring the soup to a boil and let simmer until the carrots and mushrooms are tender (about 10 minutes or so). Finally, take out the packet of aromatics, stir in the coconut milk, and serve with cilantro, lime, and pan-fried tofu.

Serve with fried tofu, fresh cilantro and a squeeze of lime.

Instant Pot Lentil Chili

This chili is the kind that you might want to serve over a baked potato, vegan hotdog, or with vegan cheddar and some corn chips. I like that it has all natural ingredients but tastes rich and reminds me of the chilis I had in my non-vegan past. I made this in my Instant Pot and it was ready in just over an hour.

Instant Pot Lentil Chili

Ingredients:

1 tbsp olive oil
1 small yellow onion, diced
1/2 green bell pepper, diced
3 cloves garlic, minced

1/4 cup beer
3 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tbsp cocoa powder
1/2 tsp paprika
2 tsp liquid smoke
1 tsp blackstrap molasses
2 tsp vegetable bouillon
1 tsp agave nectar or sugar
1 tbsp nutritional yeast

6 cups of water
1 cup dried pinto beans
1 cup green lentils
1/2 cup red lentils
1/2 cup brown or wild rice
1 inch piece of kombu

Salt to taste

Directions:

Turn your Instant Pot on to saute and add the olive oil.  Next, add the onion and the bell pepper and saute until they begin to soften. Then add the garlic and stir for another minute or so. The saute setting really heats up so be ready to stir and watch the veggies so they don't burn. Then turn the heat to off while you add the rest of the ingredients. I have found that it works better to turn off the Instant Pot between the saute and pressure cook settings otherwise it can cook unevenly because the bottom of the pot is so hot.

Add the beer to the pan and stir - it will serve to deglaze the pan and help get any burned bits of veggies off the bottom of the pot. Then add in all of the seasonings (chili powder, cumin, oregano, cocoa powder, paprika, liquid smoke, molasses, boullion, sweetener, and the nutritional yeast). Mix to coat the veggies in the seasonings and then add in the water, pinto beans, green lentils, red lentils, rice, and kombu. Give it all a stir and then seal your Instant Pot and set the vent to sealed. Program to pressure cook on high for 1 hour. Let the pot naturally release the pressure and then open to add the salt. Taste and adjust any seasonings to your liking.

Waldorf Kale Salad

I love kale salads in the winter because they are so hearty and because they hold up well to have as leftovers.  This year, I wanted a new and different kale salad in my rotation and this one has quickly become a favorite. This waldorf salad recipe is a loose interpretation of the traditional one with a few different veggies added. It still has the sweet fruit paired with a tangy dressing, and nuttiness from the sunflower seeds. It is a crunchy and tasty salad that has yet to disappoint.

Kale Waldorf Salad

Ingredients:

1 bunch kale, washed and ripped into bite sized pieces
1/2 tsp salt

1 cup cabbage (green, white or purple work well)
1 carrot, shredded
2-3 stalks of celery, diced
1 apple, chopped
1/4 cup raisins

1 tbsp lime juice
1 rounded tbsp dijon mustard
3 tbsp Vegenaise
black pepper

Toasted sunflower seeds or walnuts (toasted walnuts are traditionally added to this salad, but we have a nut allergy in our house so I always sub in sunflower seeds).

Directions:

Wash and dry the kale before ripping the leaves into small bite sized pieces. Put the pieces of kale in a large bowl and sprinkle with the 1/2 tsp of salt. Then vigorously massage the salt into the kale for about 10 minutes. This will soften the kale and make it more tender. Once your kale is ready, add the cabbage, carrot, celery, apple and raisins. Toss to combine.

Mix up the dressing in a small bowl by combining the lime juice, dijon, vegan mayo and some black pepper. Pour the dressing over the salad and mix to coat the salad in the dressing. Sprinkle the salad with the sunflower seeds or walnuts and enjoy.

Quick Ginger Ale

This is more of an idea to share than a recipe, but is something I love to make so I thought I would capture it here. I keep peeled and sliced fresh ginger in my freezer so I always have some on hand, which makes this a quick and easy drink to make. Sometimes I vary the juice and add a little cranberry to it as well.

Homemade Quick Ginger Ale

Ingredients:

12 oz sparkling water
12 oz apple juice
1-2 inch piece of fresh ginger peeled and sliced

Directions:

Pour all the ingredients in a glass jar and refrigerate. Sometimes I start with just the ginger and apple juice to let the ginger flavor come through, and then add the sparkling water right before I drink it.

Makes 4 - 6 oz servings.

Instant Kombucha

I recently tried kombucha and it is my new favorite treat. Kombucha is something I like to drink a few times a week for a refreshing change from my usual water and tea, but it is expensive. Here in Colorado, it is around $3.00 - $4.00 per 15 oz bottle. Even on sale it is still around $2.00, and $5.00 a week for two kombuchas is a lot, to me. So I started looking into making it at home, but am a bit hesitant due to the multi-step process and potential for mold, etc.

So, I came up with an alternative....instant kombucha. It's a kombucha life-hack that I am super excited about. It is quick and easy to make this kombucha copy-cat recipe at home, and is a much cheaper alternative to store bought. I grabbed some 24 oz glass jars that I have cleaned and kept from store bought marinara sauce and used these for my instant kombucha combinations.

Because it is made with apple cider vinegar with "the mother" it still has some health benefits due to the good bacteria it contains. Now, I enjoy this drink and the probiotic benefits more often because I can quickly and easily prepare it at home. I have found it works well to mix up the vinegar, juice, other flavors (like ginger or zest), chia seeds, etc. ahead of time. I like to prep this all on Sunday and then put the jars in the fridge. Then I add the sparkling water right before drinking it, and it works great.

Berry Ingredients:

1 cup fruit juice (I use a cranberry, cherry, blueberry mix)
2 tsp apple cider vinegar
1 12 oz can lemon seltzer water (I use a generic brand that is about $.17 per can)

Ginger Ale Ingredients:

1" piece of ginger, sliced
1 cup apple juice
1 tsp vanilla
2 tsp apple cider vinegar
1 12 oz can lemon seltzer water

Lemon Tea Ingredients:

1 cup brewed and sweetened iced tea
2 tsp lemon juice (add the zest if you are using a fresh lemon)
2 tsp apple cider vinegar
1 12 oz can lemon seltzer water

Directions for all:

Combine the ingredients in a clean jar or bottle and enjoy. Add in zest, chia seeds, or other spices to your taste and enjoy!