Nanny Ogg's Bananana Soup Surprise

 

Ingrecients
2 frozen bananas
1 fresh banana, very ripe, halved
1 tbsp peanut butter
1 tbsp chocolate cashew milk, or more as needed
Maple syrup (optional)
Cherries

Instructions
Put half the fresh banana, peanut butter, cashew milk and the frozen bananas into a blender. Pulse in short bursts, scraping down the sides, until creamy. Add a little milk and blend more if the mixture turns crumbly instead of smooth.
Put into a bowl and garnish with cherries and syrup, if so desired. Top with the remaining half banana.
Enjoy!

Pozole

 

Ingredients

For the seitan:
8 ounces seitan, sliced into thin strips
2 tablespoons lime juice
2 garlic cloves, crushed
1 teaspoon salt
2 tablespoons olive oil

For the pozole:
¼ cup olive oil
1 large yellow onion, peeled, quartered, and cut into ¼-inch slices
4 garlic cloves, peeled and chopped
2 large poblano peppers, roasted and diced
1 (14-ounce) can white beans
1 (14-ounce) can hominy corn, rinsed well
½ pound Yukon Gold potatoes, unpeeled and diced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
4 cups vegetable broth
1 tablespoon lime juice
1 12-ounce bottle Mexican lager beer or 1⅓ cups vegetable broth
2 cups coarsely chopped kale

For the toppings:
4 corn tortillas
1 tablespoon olive oil
Cilantro, for garnish

Instructions
For the seitan, in a glass container, whisk lime juice, garlic, salt, and olive oil. Add sliced seitan, cover, shake to coat with marinade, and marinate for one hour in refrigerator. 
For the soup, in a 2-quart pot over medium heat, warm oil until shimmering and stir in onion and garlic. Fry until onion is soft and transparent, about 3 minutes, then stir in diced poblano peppers. Add marinated seitan and fry for 4 minutes, or until edges just start to get brown. Add beans, hominy, potato, chili powder, cumin, oregano, salt, broth, lime juice, and beer. Increase heat to medium-high and bring soup to a rapid simmer for 5 minutes, then reduce heat to low and partially cover. Simmer soup for another 30 minutes, or until hominy and potato are very tender. Stir in greens and simmer for another 2 minutes to wilt. Turn off heat and keep covered until ready to serve. 
Preheat oven to 350 degrees and brush corn tortillas on both sides with oil. Cut tortillas into 1-inch-wide strips and place them on a baking sheet in oven for 5 minutes until crisp and browned. Ladle soup into wide serving bowls. Top with tortilla strips and cilantro, and serve with lime wedges.
Enjoy!

Sausage and Blackeyed Pea Souo

Ingredients

1 cup Skippin' Jenny

1 cup water

1/2 cup tomato sauce

1 Beyond Sausage spicy Italian sausage

1 bouillon cube

salt and pepper to taste

Instructions

Place Skippin' Jenny, water, tomato sauce, and bouillon cube in a saucepan. Bring to a boil, stirring, and then reduce heat to low.

Sauté Beyond Sausage in a separate pan, breaking up sausage into crumbles. Add to soup when fully cooked, and allow soup to simmer for ten minutes.

Enjoy!

Enchilada Soup

Ingredients

1 19 0z. can enchilada sauce

1 1/2 cups cooked pinto beans

1 1/2 cups  corn kernels

1 7 oz. can diced green chiles

1 2.25 oz. can sliced black olives

1 cup water

1/2 medium onion, chopped

1 tablespoon olive oil

2 medium tomatoes, chopped

1 to 3 cloves garlic, minced (or more, if you love garlic as much as I do)

salt and pepper to taste

In a soup pot saute the onion in the olive oil over medium heat til soft and golden. Add beans, corn, chiles, olives, sauce, and water. Bring to a boil, and simmer for 20 minutes. Add garlic and tomatoes, and simmer five minutes more. Add salt and pepper to taste.

Nutrition Information

Serving Size: 273 g

Servings per Recipe: 6

Calories: 473 Calories from Fat: 66

Total Fat: 7.4g, 11% of Daily Value*

Saturated Fat: 1.5g, 7% of Daily Value

Sodium: 274mg, 11% of Daily Value

Total Carbohydrates: 98.9g, 33% of Daily Value

Dietary Fiber: 33.4g, 134% of Daily Value

Sugars 3.2g

Protein 21.7g

Vitamin A 15%	•	Vitamin C 63%
Calcium 49%	•	Iron 162%

* Based on a 2000 calorie diet

Peanut Butter Miso Soup

Don't be put off by the idea of peanut butter and garlic. This is so good!

Ingredients
All quantities are approximate. Adjust to suit your taste.

1 cup water
1  tablespoon miso paste
1 tablespoon peanut butter
1 or 2 cloves garlic, minced or pressed
1/4 teaspoon soy sauce
1/4 teaspoon Gomasio*

Heat water til just simmering. Add remaining ingredients to a cup or a bowl, add water, and stir.
Optional: Garnish with chopped scallions or chives, add Thai red curry paste or Sriracha, toss in tofu or tempeh, add your favorite steamed vegetables, noodles, anything else you like.

Nutrition Information

Serving Size: 275 g
Servings per Recipe: 1
Calories: 138 Calories from Fat: 85
Total Fat: 9.5g, 15% of Daily Value**
Saturated Fat: 1.9g, 10% of Daily Value
Sodium: 797mg, 33% of Daily Value
Total Carbohydrates: 8.9g, 3% of Daily Value
Dietary Fiber: 2.1g, 8% of Daily Value
Sugars 2.6g
Protein 6.4g

Vitamin A 0%

•

Vitamin C 2%

Calcium 4%

•

Iron 5%

* Japanese sesame seed and salt condiment
** Based on a 2000 calorie diet

Onion Soup

I had a bunch of onions I needed to use up. The quantities in this recipe are approximate.

Ingredients

8 red, white, or yellow onions
1/2 cup nondairy butter
3 quarts vegetable stock
2 tablespoons vegetable bouillon paste or powder
2 tablespoons Kitchen Bouquet
1 tablespoon smoked Spanish paprika
salt and freshly ground black pepper to taste

Melt butter in a large saucepan. Peel and slice onions very finely, then stack the slices and quarter them. Add them to the melted butter, and saute over medium heat til soft and lightly golden. Add stock, bring to a boil, reduce heat to low, and add bouillon, Kitchen Bouquet, and paprika.  Allow to simmer for 30 minutes, then adjust seasonings if needed, and add salt and pepper to taste.

Nutrition Information

Serving Size: 25 g
Servings per Recipe: 8

Calories: 145 Calories from Fat: 103
Total Fat: 11.5g, 18% of Daily Value*
Saturated Fat: 1.9g, 10% of Daily Value
Sodium: 719mg, 30% of Daily Value
Total Carbohydrates: 10.4g, 3% of Daily Value
Dietary Fiber: 1.9g, 7% of Daily Value
Sugars 4.7g
Protein 1.3g

Vitamin A 10%	•	Vitamin C 14%
Calcium 3%	•	Iron 1%

* Based on a 2000 calorie diet