Chinese Clear Mushroom Soup

Similar in manner to the Miyabi Soup the Chinese Clear Mushroom Soup is both Gluten-Free and Vegan. Equally easy to make, I am a huge fan of the flavors found within this soup. Having made the switch to a plant-based lifestyle, this soup is frequently made within my home. Speaking of this soup, I will be making some later today. If you are looking for a healthy soup that will warm your soul, look no further! If you get the chance to try it out, let me know what you think!

Chinese Style Clear Mushroom Soup

Ingredients


200 grams white button mushrooms or 2 to 2.5 cups sliced or chopped mushrooms

2 cup small spring onions, sliced or ¼ sliced spring onion whites

½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic cloves – finely chopped

½ inch ginger, chopped or ½ teaspoon finely chopped ginger

1 teaspoon finely chopped celery (optional)

½ teaspoon crushed black pepper or pepper powder or add as required

1 teaspoon gluten free naturally fermented soy sauce or regular soy sauce – add as required

3 cups water

5 tablespoons chopped spring onion greens

salt as required

Prepping

Step One: Rinse, wipe and slice or chop 200 grams white button mushrooms. 

Step Two: Slice 2 small spring onions (about 1/4 cup sliced spring onion whites). Also finely chop 2 to 3 small to medium garlic cloves, 1/2 inch ginger and 1 small celery stem.

Directions

Step One: Heat 1/2 tablespoon sesame oil in a pan. Then add the chopped garlic and ginger. Saute for a few seconds.

Step Two: Then add the sliced spring onion whites & saute for a minute. Reserve the spring onion greens to be added later.

Step Three: Now add the sliced mushrooms and chopped celery.

Step Four: Stir and saute for two minutes on medium flame.

Step Five: Then add 3 cups water and stir.

Step Six: Simmer the soup for 4 to 5 minutes on a low to medium flame without a lid.

Step Seven: Add 1 teaspoon gluten free naturally fermented soy sauce or regular soy sauce. You can add less or more soy sauce as per taste.

Step Eight: Then add 1/2 teaspoon crushed black pepper or pepper powder and salt as per taste. Keep a check on salt as soy sauce already has some salt in it.

Step Nine: Cover with a lid and simmer the soup on a low to medium flame for 15 minutes or till the mushrooms are cooked.

Step Ten: Do check once or twice when the soup is simmering.

Step Eleven: When done, switch off the flame. Check the taste and add more soy sauce, black pepper or salt if required.

Step Twelve: Lastly add 5 tablespoons chopped spring onion greens. You can also add bit of rice vinegar, if you want.

Step Thirteen: Serve clear mushroom soup hot with or without any accompaniment. 

Recipe Credit: http://www.vegrecipesofindia.com

Original Recipe Link: https://www.vegrecipesofindia.com/mushroom-soup-recipe/

Miyabi Japanese Onion Soup

Commonly referred to as Clear Soup here in the U.S. it is a soup for the ages. Traditionally, this soup is known as, Miyabi Soup and/or Japanese Onion Soup. Personally, I love to make it whenever I am feeling under-the-weather, per se. It’s equally perfect as a “starter soup” before your main course. Having recently visited our local Japanese Steakhouse it inspired me to share with you all my favorite recipe, since I have had several requests.

The recipe I plan to share with you is by no means plant-based. With this being said; however, my next post will will be a vegan/gluten free version of a similar recipe specifically for my plant-based followers. For those following this recipe, it should be noted that the appearance of your soup will be based off of the brand broths you choose to use. This recipe can also be made days in advanced to allow for a stronger flavor like you find within the restaurants. Enjoy!

Japanese Clear Onion Soup

Ingredients

  • 2 teaspoons sesame oil (or peanut oil)
  • 8 cups chicken broth
  • 4 cups beef broth
  • 4 cups water
  • 1 large sweet onion, peeled and cut into wedges
  • 3 cloves garlic, peeled and smashed
  • 2 large carrots, cut into chunks
  • 2 inch piece fresh ginger, sliced
  • 4 whole scallions, chopped
  • 10 button mushrooms, sliced thin
  • salt

Directions

Step One: Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.

Step Two: Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.

Step Three: Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.

Step Four: To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

Recipe Credit: http://www.aspicyperspective.com

Original Recipe Link: https://www.aspicyperspective.com/japanese-clear-soup-recipe/

Parmesan Spinach Mushroom Pasta Skillet

Lately I have been on a quest for simple and healthy meals. With mushrooms being a new favorite of mine, I decided to try out a recipe a close friend recommended to me. This recipe was exactly what I needed in terms of texture, flavor and simplicity. Having a 5 minute only prep time, this recipe is perfect for those busy nights! Can I say I have a new favorite? For my plant-based followers, check out the note I have posted below the recipe! Happy and healthy cooking everybody!

Parmesan Spinach Mushroom Pasta Skillet

Ingredients

Directions

Step One: To make the parmesan spinach mushroom pasta skillet: Cook the pasta in salted water until al dente, according to the package instructions.

Step Two: Heat 2 tablespoons olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.

Step Three: Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer. Remove mushrooms to a plate and set aside.

Step Four: In the same skillet, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.

Step Five: Once the pasta is ready, pour off the cooking water. Push spinach on the side in the skillet and add mushroom back, then put drained pasta in the pan and toss to combine. Add parmesan and Italian seasoning and give a quick stir. Serve the parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like. Enjoy!

NOTE: To make this meal plant-based friendly, simply switch out the Parmesan cheese for vegan Parmesan cheese. I recommend the Parma! brand. Happy cooking!

Recipe Credit: http://www.eatwell101.com

Original Recipe Link: https://www.eatwell101.com/parmesan-spinach-mushroom-pasta-skillet-recipe

Peanut Butter Banana Cake

Image Credit: http://www.giadzy.com

Dessert has never looked so delicious until last night. Though the combination of peanut butter and banana may sound odd to some, they actually pair in a wonderful manner. Since I have quite a few followers who do not follow a plant-based lifestyle, I have decided to continue incorporating regular recipes into my posts. I feel this will give my work an equal balance along with variety. Thank you each for your continued support!

With this being said, the recipe is rather easy to make with a moist texture. Personally, it reminds me of the perfect Sunday evening dessert. Simple yet flavorful. If you are looking for something fun and different to try; look no further! This cake will have you smiling from ear-to-ear!

Peanut Butter Banana Cake

Ingredients

  • 3 very ripe bananas
  • 3 eggs at room temperature
  • 3/4 cup melted and cooled coconut oil plus more for the pan
  • 1/2 cup plain Greek yogurt
  • 1/3 cup creamy peanut butter
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder

Frosting

  • 1 8ounce package cream cheese, at room temperature
  • 1/4 cup 1/2 stick unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 teaspoon kosher salt
  • 1 cup powdered sugar
  • 1/4 cup mini chocolate chips

Directions

Step One: Preheat the oven to 350 degrees F. Lightly brush the inside of 2 – 9 inch round baking dishes with coconut oil and line the bottom with parchment paper.

Step Two: In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the eggs and whisk until smooth. Whisk in the coconut oil, yogurt, peanut butter, sugar, salt and vanilla until smooth and incorporated. Add the flour, baking soda and baking powder. Use a rubber spatula to stir until combined being careful not to over mix.

Step Three: Divide the batter among the 2 prepared pans and bake for 25 to 30 minutes or until firm to the touch and a toothpick inserted in the center comes out only a few crumbs. Allow to cool for 30 minutes in the pan. Unmold the cakes and allow them to cool completely on a wire rack.

Step Four: In a medium bowl combine the cream cheese, butter, peanut butter and salt. Using a hand held mixer, beat on medium speed until light and fluffy. Add the powdered sugar and slowly beat again, increasing the speed as the sugar gets incorporated.

Step Five: Place one of the cooled cakes, top side down, on a serving plate. Place 1/3 of the frosting on the cake. Using an offset spatula, spread the frosting almost to the edge of the cake. Place the other layer, top side down, on the frosting. Dollop the remaining frosting in the center of the top layer. Using the offset spatula, slowly work the frosting over the top and down the sides of the cake until the cake is evenly covered. Sprinkle the top with the mini chips. Refrigerate for at least 2 hours before slicing and serving.

Personal Notes: In order to make this cake vegan simply replace the all-purpose flour for wheat flour. Replace the regular butter with Earth Balance butter. Switch the cream cheese for vegan cream cheese (Daiya is recommended) and switch the regular yogurt for vegan yogurt (Anita’s). Hope this helps some!

Recipe Credit: http://www.giadzy.com

Original Recipe Link: https://giadzy.com/recipes/peanut-butter-banana-cake-giada/

Applesauce Bread

Image Credit: http://www.thebigmansworld.com

With Autumn almost here, I wanted to try out a new recipe I knew my fiancé would love. Having homemade vegetable soup, I felt as though this bread would pair nicely as a healthy dessert to sweeten the night. Thankfully, applesauce is easy to access so a quick trip to our local Natural Grocers was made. With a big jar of applesauce now in tow, we made our way back to the house and I began my process of cooking. During this experience, the house began to smell beyond amazing and my mind contemplated making another loaf. Did I make the second loaf? You bet your sweet apples I did!

If anyone loves autumn as much as myself, I implore you to try out this recipe and let me know what you think! This is a recipe that even smaller children could help make! The best tip I can give, is to allow the bread to cook for the full hour. Once the hour is up immediately take out the loaf to start cooling. Once cooled it’s ready to be sliced and plated. Here’s to delicious desserts!

Applesauce Bread (Vegan)

Ingredients

2 cups. Wheat flour

1 1/3 cups. Brown sugar

2 tsp. Cinnamon

1 tsp. Nutmeg, Baking soda

1/2 tsp. Baking powder, Salt

1/4 cup. Oil of choice (I used Coconut oil)

1 1/2 tbsp. Apple cider vinegar

1 cup. Unsweetened Applesauce

1/4 cup. Water

2/3 cups. Raisins and Walnuts

Directions

Step One: Preheat the oven to 180C/350F. Grease a 9 x 5-inch loaf pan and line it with parchment paper. Set aside.

Step Two: In a large mixing bowl, add your flour, sugar, cinnamon, nutmeg, salt, baking soda, and baking powder, and mix well. In a separate bowl, whisk together your oil, apple cider vinegar, applesauce, and water until combined.

Step Three: Combine your wet and dry ingredients together. Fold through your raisins/nuts of choice. Transfer to the loaf pan and bake for 50-60 minutes, or until a skewer comes out just clean.

Step Four: Remove from the oven and allow to cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.

Notes

* Wholewheat flour is preferred, but white all purpose flour will work too. To make a gluten free applesauce bread, use gluten free flour. 

TO STORE: Leftover apple bread can be stored at room temperature, in a sealable container. To keep the bread moist, cover with a paper towel on top, BEFORE covering it. It will keep well for up to 1 week. To keep longer, store in the refrigerator.

 TO FREEZE: Applesauce bread is freezer friendly so store leftover slices by covering them in parchment paper and keeping them in Ziploc bags. They freeze well for up to 6 months. 

Recipe Credit: http://www.thebigmansworld.com

Original Recipe Link: https://thebigmansworld.com/applesauce-bread/

A Step in the Right Direction

Being a full-time blogger and college student definitely has its moments. Between my posts on here and the amount of writing I do for college, I could easily write a few novels. Add a 6 month old into the mix and you can start to imagine my daily life. There is never a dull moment. Each day for me is a new adventure with new challenges to face.

To give everyone an update, I just finished my first course having turned in my Final Draft a few days ago. For those who may not know, I am currently working towards my Bachelor’s Degree in Audio Production through Full Sail University. Music much like blogging and cooking has always been a passion of mine. In my opinion, great food and great music go hand-in-hand. Through my degree I am able to network with various musical artists and recording studios allowing me to learn more about the industry as I go.

Being a student with Full Sail University has taught me the value of believing in myself. I am constantly pushing myself to be better. With that being said, if I miss a day of posting recipes, I probably had a major assignment due. My goal is to show my son when he is older that he can accomplish his dreams with hard work and determination. Like most parents, I want to be someone my son looks up to and can be proud of in life.

The biggest question I have been getting is in regards to the cookbook I am currently working on. “Is the cookbook being put on hold?” To answer this simply; absolutely not. The only way I would put a hold on writing the cookbook, is if I got deathly sick. So far, so good. With Covid-19 going around, I am taking every precaution necessary to maintain my health. In short, I am like a hermit and only come out of hiding when absolutely needed.

In all, I just want to thank each of you for your continued support as I work through this obstacle we call life. Knowing that there are people out there who enjoy my content means the world to me. You all inspire and push me to be better. May you each stay blessed! Happy Friday!

Quote of the Day

“Happiness is not in the mere possession of money; it lies in the joy of achievement, in the thrill of creative effort.” – Franklin D. Roosevelt

French Toast the Right Way

Breakfast has always been the most important meal of the day. When you start off your day with good food, you set your day in a positive manner. One of my favorite early morning meals to make is french toast and with the switch still in progress, I needed to find a new dairy-free recipe to save the day. That’s when I came across http://www.noracooks.com. Her recipe was exactly what I was looking for and is super quick to make! Check out the recipe below!

Vegan French Toast

Ingredients:

1 cup. Unsweetened Almond Milk

1/4 cup. Cornstarch

1 tsp. Ground Flaxseeds

1/2 tsp. Baking Powder

1 tsp. Ground Cinnamon

2 tsps. Pure Maple Syrup

1 tsp. Vanilla

6-8 Slices thick sliced quality French bread

2-3 tbsp. Vegan Butter

For Serving: Maple Syrup, Powdered sugar and/or Fresh Fruit

Directions:

1. Using a shallow bowl wide enough to hold a piece of bread, whisk together the almond milk, cornstarch, flaxseeds, baking powder, cinnamon, maple syrup and vanilla.

2. Add a little bit of vegan butter to a pan over medium-high heat and melt. Whisk the batter again right before dipping bread, as the cornstarch will settle to the bottom of the bowl.

3. Dip each side of the bread in the batter and allow to soak for about 10 seconds, then add the bread to the pan and cook for 2-3 minutes on each side until golden brown in color. Add more vegan butter to the pan as needed in between pieces of bread.

4. Serve with maple syrup, powdered sugar and/or fresh fruit, if desired. Enjoy!

Recipe Credit: http://www.noracooks.com

Original Recipe Link: http://www.noracooks.com/vegan-French-toast/

Creamy Vegan Mushroom Risotto

With my new diet in progress, I realized I needed a good risotto recipe. Growing up, my grandmother made risotto frequently and it has always remained one of my favorite meals. Having searched through various social media platforms, specifically for cooking, I found a recipe that really, ” hit the jackpot” per say. This recipe is super simple and packed with all of the right flavors expected in a delicious risotto. For my non-plant-based followers, I have you covered as well! Check out the link listed at the bottom of the page for a risotto I know you will love! Wishing you all a very tasty dinner!

Creamy Mushroom Risotto (Vegan + GF)

Ingredients:

Instructions:

  1. Heat the olive oil in a large sauté pan. Add the shallot and garlic and cook on a medium-low heat until softened.

2. Add the mushrooms and cook for a further minute.

3. Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.

4. Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.

5. Serve and Enjoy!

Recipe Credit: http://www.wallflowerkitchen.com

Original Recipe Link: https://wallflowerkitchen.com/creamy-mushroom-risotto-vegan-gf/

Non-Plant-Based Recipe Link: https://www.allrecipes.com/recipe/17323/mushroom-risotto/

Pasta Fagioli Soup

Being a lover of Italian foods, I came across a recipe for Pasta Fagioli Soup and decided to give it a try! With that being said, the original recipe is by no means plant-based, so I had to modify some of the ingredients. If you are looking for a delicious and flavorful dinner, I recommend trying this soup. I will be posting, both my version of the recipe and the link to the original recipe, which will be located at the bottom of the page. Here’s to good food!

Pasta Fagioli Soup Vegan Style

  • 1 tablespoon olive oil
  • 1 lb. ground Light Life Gimme Lean Plant-Based Sausage
  • 1 medium onion, diced (about ½ cup)
  • 1 stalk celery, diced
  • 1 carrot, peeled and diced
  • 1 tablespoon minced fresh garlic
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 1 (14.5 ounce) can petite diced tomatoes, NOT drained
  • 4 cups vegetable broth
  • 2 tablespoons chopped fresh parsley (or ½ teaspoon dried parsley flakes)
  • 1 tablespoon chopped fresh rosemary (or ¼ teaspoon dried rosemary)
  • 1 ½ cups Ditalini pasta (about 7 ounces)
  • 1tsp. Garlic powder
  • Salt and pepper, to taste
  • Parma! Vegan Parmesan for garnish purposes

Instructions

Step One: In a large saucepan or Dutch oven, heat olive oil over medium-high heat. When the oil shimmers, add the plant-based sausage. Cook until no longer pink, using a wooden spoon to break up the meat (about 5-7 minutes). Use a slotted spoon to remove the sausage and place it on a plate.

Step Two: Add the onion, celery, and carrot to the remaining “fat” in the pot. Cook and stir over medium-high heat until tender (about 7-8 minutes). Add the garlic and cook for 1 more minute.

Step Three: Season with salt, pepper and garlic powder; add beans, tomato paste, diced tomatoes, vegetable broth, parsley and rosemary. Bring to a boil, then stir in the pasta. Reduce heat to medium; continue cooking for about 10-11 more minutes (or until the pasta is tender). Stir the pasta regularly as it’s cooking so that it doesn’t stick to the pot.

Step Four: Stir in the cooked vegan sausage, and season with additional salt and pepper, if necessary. Ladle into bowls and garnish with additional herbs and freshly grated plant-based Parmesan.

Vegan Recipe Credit: http://www.cookingfromtheheart.blog

Original Recipe Credit: http://www.theseasonedmom.com

Original Reciple Link: https://www.theseasonedmom.com/pasta-fagioli-soup

Banana Bread Cinnamon Rolls

Recently, my fiancé and I decided to go completely plant-based. That’s correct; we went vegan. Why you may ask? Because something had to give. For years, I have suffered with Epilepsy and even with medications I was still having 2 sometimes 3 seizures a day. My body stayed in constant pain and I felt miserable all of the time. Being sensitive to dairy anyways, I decided to try something new.

After a solid week since the switch, I have not once had a seizure. My energy levels have increased immensely and I have began to lose weight naturally. I honestly feel amazing and wish I would have done this sooner. With that being said, my posts will be switching up a bit. I will still be bringing you all amazing new recipes, but this time with a twist.

To start off this new trend, I would like to welcome you all to the Banana Bread Cinnamon Roll. Though I was rather skeptical to try this recipe at first, once it was finally made, I was amazed at the flavor and softness of texture. This recipe has immediately made my favorites list. For those who love banana bread, this a must-try! Who knew plant-based foods could taste so good? Check out the recipe below to try it for yourself! You won’t be disappointed!

Vegan Banana Bread Cinnamon Rolls

Prep Time: 1 Hour Cook Time: 25 Minutes Total Time: 1 Hour 55 Minutes

Serves: 9

Ingredients

  • For the dough:
  • ¾ cup unsweetened vanilla almond milk (or milk of choice), warmed to 110 degrees F
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active yeast (1/4-ounce package yeast)
  • ¾ cup mashed ripe banana (from about 2 medium bananas, but make sure you measure)
  • ¼ cup melted vegan butter
  • 4 cups bread flour
  • 3/4 teaspoon salt
  • For the filling:
  • 2/3 cup dark brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • ¼ cup vegan butter, softened
  • 1 medium banana, thinly sliced
  • 1/2 cup chopped walnuts (optional)
  • For the vegan cream cheese frosting*:
  • 2 oz vegan cream cheese, softened
  • 2 tablespoons vegan butter, softened
  • 1/3 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon unsweetened vanilla almond milk (or milk of choice), to thin frosting for drizzling

Instructions

Step One: Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir in ¾ cup mashed banana (making sure you measured!) and melted vegan butter. Mix until just combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Step Two: Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)

Step Three: Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.

Step Four: After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

Step Five: In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub the sugar into the butter. Add banana slices and walnuts on top.

Step Six: Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents in the dough before cutting to make 12 even rolls.

Step Seven: Place banana cinnamon rolls in a greased 9×11 inch baking pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again while you preheat your oven.

Step Eight: Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the banana cinnamon rolls for 25-35 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5-10 minutes before frosting. Makes 12 cinnamon rolls.

Step Nine: To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Add 1 teaspoon of almond milk if you’d like a thinner glaze. Spread or drizzle over cinnamon rolls and serve immediately.

Recipe Credit: http://www.ambitiouskitchen.com

Original Recipe Link: https://www.ambitiouskitchen.com/vegan-banana-bread-cinnamon-rolls/