Weekend Morning Breakfast

This recipe was inspired by my father's friend Bob. My brother and I and his kids used to camp each summer and he would always make these for us in the morning. I've since veganized the recipe and make these pretty much every weekend I'm home along with some whole wheat toast with either peanut butter or Earth Balance.

4 Red Potatoes, cubed

4 TBL Olive Oil

3 TBL Earth Balance buttery spread

1 Medium Onion, chopped

1/2 Green Pepper, chopped

1/2 Red Pepper, chopped

2 Garlic Cloves, minced

Herbs de Provence (or any mixture of dried Italian herbs)

Garlic Powder

Salt

Black Pepper

Crushed Red Pepper

Parsley, chopped

Place potatoes in a large saucepan filled with water and bring the water to a boil. Boil for about 10-12 minutes, until the potatoes are cooked through but not mushy. Drain potatoes. In a large fry pan, heat the olive oil and Earth Balance. Add the onion, peppers, garlic and saute until the onions are translucent. Add the potatoes and saute for about 10-15 minutes. Add the herbs and spices. Add the parsley at the last minute. Enjoy!

I think this is my favorite meal

Soba Noodle Stir Fry
8 oz Soba Noodles
1 TBL Olive Oil
1 Small Onion, chopped
1 Clove garlic
1/2 Red Bell Pepper
1/2 Frozen Corn
Bok Choy, chopped
Scallions
Parsley
Dressing (equal parts of each)
Sesame Oil
Rice Wine Vinager
Soy Sauce
Water

Cook Soba Noodles for as long as the package says and then rinse under cold water, set aside. Saute Onion, Garlic and Pepper in Olive Oil with a pinch of Salt. Add Bok Choy. Add Corn, Parsley & Scallions. Add Soba Noodles and Dressing. Toss everything together over the heat. Serve warm or cold.

Roasted Parsnip Soup

Here's what I came up with last night:

olive oil
Earth Balance buttery spread
pinch of crushed red pepper
3 medium parsnips
1 small onion, chopped
3 cloves garlic, peeled
2 cups vegetable broth
1 medium potato, cubed
salt and pepper
parsley

Preheat oven to 400. Cut the parsnips into 1 inch pieces and place them on a large baking sheet with some olive oil and the garlic cloves. Bake for 20 minutes. While the vegetables are roasting, saute the onion with some olive oil and Earth Balance butter with a pinch of crushed red pepper for about 5 minutes. Add potatoes and saute for another 5 minutes. Add the vegetable broth and bring to a boil and reduce the heat. Cook covered on very low until the potatoes are tender. Add the parsnips and garlic to the broth. Add chopped parlsey. Puree it, in batches, in the blender until very smooth. Return it to the pot and add salt and pepper to taste. Simmer for 5 minutes.

Elephant in the Room

And to all of my loyal readers, I need to address the elephant in the room. I'm sure you find it just as amusing as I do that an A1 steak sauce ad keeps popping up on this vegan blog. But rest assured it is vegan! In fact, I like to use it on baked potatoes, so there you go!

Dinner Derailed, but Back on Track

I have an opened carton of vegetable broth in my fridge and I only have 3-5 days left until it goes bad. It's been on my mind the past couple days but I decided today is the day that I will use it up. I also have some fresh onion, garlic and parsley which combined just screams soup. I know it's the hottest day of the year but I love soup year round. It's funny the reaction you get when you say you are going to make soup in August. People are always so shocked and I'm just as shocked from their reaction. Anyway, I decided this morning that I was going to make a Roasted Cauliflower soup. All I needed was some Cauliflower and a Potato. This plan was quickly derailed when I learned that someone bought the last head of cauliflower at my farmers market. That was sad. But that was not going to stop me from using that vegetable broth tonight. So what about using Parsnips? My friend Sara turned me on to Parsnips not long ago and they will be the perfect replacement in my Roasted Parsnip soup. I'll let you know the details tomorrow...