Saturday, February 28, 2015

BBQ Soy Curls

Prepare the soy curls:

1 (8-ounce) package Soy Curls (break them up into pieces)
4 cups water
2 tablespoons Hickory liquid smoke
2 tablespoons tamari (soy sauce)

Soak for 15 minutes.



1 small yellow onion, chopped
2 tablespoons chopped garlic
2 cups organic ketchup (I use whatever ketchup has the least amount of sugar and I use a little less than the full 2 cups)
2 tablespoon molasses
1 tablespoon Hickory liquid smoke
1/2 teaspoon ground mustard powder
1 teaspoon salt (optional – there is really no need to add salt…the ketchup adds enough salt)

Saute onions.  Add rest of ingredients.

Drain soy curls (no need to squeeze water out of them).  Combine with sauce.

I slow cook for a couple hours on the normal setting in the instant pot. (original recipe says to cook on high for 1 hour, but I found the normal setting works best for me).
I order the soy curls from here:
This recipe is from Simple Daily Recipes.

Friday, February 27, 2015

Broccoli Bisque

(from Dr. McDougall’s newsletter)

Preparation time: 10 minutes
Cooking Time: 20 minutes
Servings: 6-8


4 cups broccoli florets
3 cups vegetable broth
2 cups frozen chopped hash brown potatoes (or use fresh potatoes peeled and cut into chunks)
1 onion, chopped
1 teaspoon dried dill weed
2½ cups non-dairy milk (almond, soy, etc.)
1 tablespoon Dijon mustard
Salt and pepper to taste (I leave salt out)

Place broccoli, broth, potatoes, onion, and dill weed in a medium pot.  Bring to boil, cover, and cook over medium heat for 15 minutes until broccoli and potatoes are tender.  Use an immersion blender to blend.  Add non-dairy milk, mustard, and pepper.  Heat through and serve. 

If you don’t have an immersion blender (which I highly recommend…so easy!), you can blend the soup in a regular blender or Vitamix and then return back to pot to add milk, mustard, and pepper. 

Thursday, February 12, 2015

Brussels Sprouts, Rice, And Corn Soup

This is a simple, tasty soup.  I doubled the recipe, but next time might triple it.  I left the red pepper flakes at 1/8 teaspoon as I don’t like spicy and everyone else could add it to their own bowl to satisfy their spice level.


•1/8 teaspoon crushed red pepper flakes
•1 large shallot or very small onion, cut into thin slices
•1 clove garlic, cut into thin slices
•3 ounces Brussels sprouts (4 to 6 sprouts), trimmed and cut into thin slices (I bought a bag of shredded Brussels sprouts at Trader Joe’s)
•1 1/2 cups water or low-sodium vegetable broth, or more as needed (I definitely used a lot more than this).
•3 tablespoons (uncooked) long-grain white rice (I used a brown rice)
•1/2 cup frozen corn kernels
•Sea salt (optional)


Heat a medium saucepan over medium-high heat. Add a bit of water, sprinkle in the crushed red pepper flakes, letting them sizzle for a few seconds. Add the shallot or onion, and garlic; cook, stirring constantly, until the shallot or onion starts to soften, 2 or 3 minutes. Add the Brussels sprouts and cook, stirring, just until they brighten in color, another minute or two.

Carefully add the water or broth and the rice; let the mixture come to a boil, then reduce the heat to medium-low or low so the liquid is barely bubbling around the edges. Cover and cook until the rice has plumped and become tender, about 35 minutes, stirring and adding liquid as needed.

Uncover; stir in the corn and cook until it has heated through, 3 or 4 minutes. Season with salt to taste (optional).

Note:  If doubling or tripling this recipe, be careful about increasing the red pepper flakes as their heat increases exponentially.

Recipe from:  A potluck dish made by Rayna Schroeder.  Thanks!!

Lentil meatballs (vegan of course!)


1 onion, finely chopped
2 tsp oregano
1 tsp garlic
1 tsp liquid smoke
1 tablespoon tamari or soy sauce
3 cups cooked lentils
4 tablespoons flour buckwheat, garbanzo (whatever you have)
Mix everything except for flour in a mixing bowl.  Use an immersion blender to blend about ½ the mixture.  Add in the flour to thicken to a cookie-dough consistency.

Roll into balls or use a 1-inch scoop.

Bake at 375 degrees for 10 minutes and then go in 5 minute increments until crispy (mine cooked for about 20 minutes)



Monday, February 9, 2015

Sweet Potato and Yellow Split Pea Soup

Another delicious Chef AJ recipe!

One pound of yellow split peas (or use green)
One large chopped onion
One pound carrots, sliced
One celery heart, sliced (you can actually buy mirepoix, celery, carrots and onions already chopped at TJ’S)
2 Large Sweet potatoes , cubed
8 cups boiling water
6-8 cloves garlic, pressed
4 teaspoons chopped parsley (dried, not fresh)
1-2 Tablespoons salt-free seasoning
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon celery seed
1 teaspoon smoked paprika
1 bay leaf
1 capful Wright’s Liquid Smoke, optional (stirred in after cooking is completed) (I added extra)

Preparation: Place all ingredients in an electric pressure cooker and cook on high pressure or 8 minutes.
Release pressure.

Alternatively, place all ingredients in a crock pot and cook on low for 6-8 hours

Tuesday, February 3, 2015

Chocolate Chia Pudding

3/4 cup non-dairy milk, or water
2 tablespoons chia seeds
2 tablespoons raw cacao powder (or cocoa powder)
4 Medjool dates, pitted
1/4 teaspoon vanilla extract (optional) - I use alcohol free

Combine all of the ingredients in a high-speed blender, and blend until very smooth. Stop and scrape the blender, if necessary, and be sure to taste the pudding as you go. Feel free to add more cacao or dates, as needed to suit your tastes.

Pour the pudding into two serving dishes, and place in the fridge to set until thoroughly chilled, at least 30 minutes. Serve cold and enjoy!

*Note: If you don’t have a high-speed blender, allow the ingredients sit together for 20 to 30 minutes before blending, to allow the chia seeds and dates to soften– they’ll blend much easier that way!

Recipe from The Detoxinista: