Everyday Vegan
Cooking and Nutrition

Here is a delectable vegan soup that is SO tasty, Vegan Creamy Red Pepper Soup.

I have been making creamy soups for years. They are always highly addicting, very comforting, and make the perfect start to a vegan dinner when guests come over. QUITE hoity toity.

So many people think that when you go vegan you have to say goodbye to cream soups. But that is not true by a long shot.

I make creamy soups all the time, except they do not rely on dairy cream which is high in cholesterol and excess saturated fat. So even if you are not vegan, why use cream when you don't have to?

Instead, turn to cashews which lend a creaminess when blended with vegetable stock (or water). The results can be amazingly delicious.

Click to visit the VeganCoach.com Soups page and learn how to use cashews to make this tasty Vegan Creamy Red Pepper Soup.

Vegan Creamy Red Pepper Soup

Happy cooking!

xoxo

Vegan Meals - Quinoa and Kale Rollups January 8, 2010 15:03

Vegan dishes like this will wow your family and friends and make them beg for more. The cashew tahini sauce which is poured over the top of the whole shebang makes the dish special. (Read Article)

Vegan Tempeh Taco Bowls November 20, 2009 19:52

Feeling like Mexican food, but you want to a healthy meal with a focus on vegetarian protein? Then try these Vegan Tempeh Taco Bowls. They are easy to make, tasty, and fun! Arriba!

I always like to have tortillas on hand because they help to turn what could be a boring beans and rice dish into a delicious burrito, complete with all the fixins.

So my interest was piqued when I discovered that I can turn these tortillas into a crispy tortilla bowl in minutes, and it is SO easy to do. Honestly, I am a little shocked I have not tried making these cute bowls before -- so many recipes to create, so little time! ;O)

Place the oven-proof bowls on a baking sheet and place a tortilla in each bowl, pressing down a bit until they take on the shape of the bowl. The sides will crimp a bit...

Here are the tortilla bowls before baking.

Then just pop them in the oven at 350 degrees for 15-20 minutes, or until crisped to your tastes. Let cool until you can handle them without burning your fingers, and remove the tortilla bowl to a cooling rack so they can continue to cool and crisp up a bit more. They are now ready to fill.

While they bake, you can make a filling out of some of your favorite veggies, along with some steamed (and crumbled) tempeh. Below you will find the recipe I made, which was loosely based on a recipe in The Tempeh Cookbook -- I didn't have all the ingredients, and so I utilized what I had on hand and then gave it my own spin.

The end result is pretty darn good -- Jeff liked it. But I am sure you can do better, so have fun with it!

Vegan Tempeh Taco Bowls
Serves 2

Recipe can be doubled.

8 ounces Tempeh
1/2 Tablespoon chili powder
2 Tablespoons Bragg Liquid Aminos, or Tamari soy sauce
1 teaspoon cumin
1/2 onion, chopped
1 green pepper, chopped
1/4 - 1/2 cup diced pimento pieces
2 garlic cloves, minced
1/8 - 1/4 cup green and black olives, chopped
Season to taste with:
Sea salt
Lime juice
Agave nectar (or maple syrup)
Garnish with:
Tomatoes, chopped
Lettuce, shredded
Non-dairy sour cream (try this Cashew Sour Cream for a healthy alternative to the pre-packaged stuff)
A sprinkle of sunflower seeds
Salsa or picante sauce (we like Organic Pace Picante)

Tortilla Bowls

Step 1: Steam, cool and crumble tempeh. Mix tempeh in a bowl with chili powder, Bragg's, and cumin. Heat in a small pan with a touch of olive oil until slightly browned. Set aside.

Step 2: In the meantime, heat 1-2 teaspoons extra-virgin olive oil in a large pan (add a bit of water to keep the heat of the oil down). Add onion, green pepper, and garlic, and saute, stirring occasionally, until tender.

Step 3: Mix tempeh into green pepper mixture. Stir in olives. Add seasonings to desired taste.

Step 4: Place taco bowls on serving plates. Scoop filling into bowls, and top with tomatoes, sour cream, and a sprinkling of sunflower seeds. Surround taco bowl with lettuce. Serve with salsa (or picante) on the side.

Vegan Taco Tempeh Bowls

Happy cooking!

xoxo

November 2009 « 

 
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