10 ounces of Baby Bella mushrooms — sliced
1/2 cup each of red and white onion – chopped
1 1/2 carrots – chopped
1 celery stalk with some leaf – chopped
1 cup or so of green peas
1 clove garlic — smooshed through garlic press
2 cups of vegetable stock
1 cup of water
1 1/2 cups of flax milk
2 tablespoons corn starch
Things to chop:
1/2 cup red onion
1 stalk celery with some of the leafy part
1/2 green pepper
1/2 cup cooked mushrooms
1 large garlic clove
1 tablespoon fresh basil
1 tablespoon fresh parsley including stems
1 cup ounce ounces of San Marzano tomato sauce
1 cup of Pomi chopped tomatoes
Other things to spice it up (give or take according to taste):
2 cups Trader Joe’s Organic Vegetable Stock
1/4 tsp curry
1/4 tsp Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp oregano
Salt and Pepper to taste — I sprinkled it in — could be about 1/8th tsp each
Sauté onion, celery and green pepper in Trader Joe’s vegetable stock
Add in remaining ingredients and simmer for about an hour
I served with some gluten free croutons made from Trader Joe’s gluten free bread along with some saltine crackers
…and it was good.
Sauté mushrooms (12 oz package) for about five minutes and then add in any kind of cut -up veggies you like. I sautéed these in water.
Here is what I used:
1 stalk celery, including some of the leafy stuff
1 large carrot
about a half cup of onion
about a cup of cabbage
a crown of broccoli
a couple of tablespoons of jarred red pepper
Sprinkle on about 1/4 teaspoon of each (amounts are approximate – go with your own taste and judgment):
powdered red pepper
dashes of salt and pepper
and 1/2 teaspoon ground ginger
For the sauce:
Blend the following:
1/3 cup peanut butter
2 teaspoons sesame oil
2 teaspoons safflower oil
2 tablespoons water
2 tablespoons white wine vinegar (rice vinegar would work great, too)
2 tablespoons coconut aminos (or other aminos or soy sauce
1 tablespoon brown sugar
1/4 teaspoon powdered red pepper
Once the veggies have softened a tiny bit, add in the sauce and cook until tender.
Add more water if you like.
FOR THE RICE:
Sauté 1 cup of long grain white rice in 1 tablespoon or so of Earth Balance (or butter) for a few minutes.
When rice glistens, add 1 1/2 cups of water and bring to a boil, then simmer for about 15-20 minutes until water is absorbed. Remove from heat and cover with a towel- covered lid. (These are tips I used from a Cook’s Country episode — it should all make the rice fluffier and it seemed to work!)
Mix the rice in with the vegetables and it will be delicious if you like this sort of thing, which I do.
The sauce works well with noodles or pasta, too!
I usually include bamboo shoots but the canned brand I got (Reese) had this odor that I do not like so I skipped it. I tried this brand years ago for mixed vegetables and it was the same — thought I’d give it a second chance, but…no go. Their water chestnuts seem fine, though, I think….unless those were La Choy. I think maybe it is just a flavoring I don’t like and some people do like that — likely all a matter of personal preference.
Peas of any kind would be great, too, but, alas, I had none on hand. This is the “minestrone” approach to stir-fry.
2 large cloves of garlic
2 medium potatoes
1 cup more of less of vegetable broth
3/4 cup of onions
1 cup of roughly cut orange sweet peppers
1/2 cup of diced celery
2 carrots rough cut or however you like
1 teaspoon of dried thyme (or to taste)
1/2 teaspoon of onion powder
1/2 teaspoon or so of dried basil
1/2 teaspoon or so of dried oregano
1/2 cup peas
1/2 cup corn
1/2 cup left-over marinara sauce
Salt and pepper to taste
I don’t mean to be a reduntant blogger but soup is so good and so easy that I keep posting slightly different recipes. For this one, I didn’t saute anything! I just threw things into the pot.
I started out by boiling a few russet potatoes. I cooked these with two large cloves of garlic (used a garlic press). Instead of draining the water, I removed the potatoes and used the water for a soup base. I also added a cup or so of low-sodium vegetable broth.
(I used the remaining potatoes for mashed potatoes one day and fried potato slices the next.)
I threw in onions, orange pepper, carrot, celery… in fact all of the other ingredients.
Once they simmered for a few minutes, I added some frozen corn and peas and a little salt and pepper.
Sky’s the limit. Add in whatever you have on hand….like zucchini or beans.
Just one more thing: I included a 1/2 cup or so of leftover spaghetti sauce…it added a good tomato-y flavor!
And damn, baby, that’s good!