Vegan Spicy-Citrus Tomato Soup

By Pam Hadder

Yes, I'm a little crazy for soup. I engaged in a little kitchen alchemy yesterday, using the veg I had on hand and getting a bit creative with seasoning and my Vegan Spicy-Citrus Tomato Soup was the outcome!

Everyone loved it, so I'm posting this recipe while the magic is fresh in my noggin! Don't be afraid of the citrus in this soup - yes, it contains orange, but it is not an overwhelming flavour.  Rather, it adds a lovely brightness to the soup and pairs nicely with the chilies, marjoram and tomato. Happy soup making - in my view, nothing beats a steaming pot of soup for dinner on a winter day xox

Pam's Vegan Spicy-Citrus Tomato Soup

INGREDIENTS:
1/4 cup olive oil
2 medium onions, finely chopped
Sea salt to taste (I used 1 tsp.)
2 cups carrots, peeled and sliced
1.5 cups chopped celery (I use the pale inner stalks for soup, including leafy bits)
3 clove fresh garlic, crushed
500 g. sliced fresh mushrooms
2 tsp. dried and crushed marjoram
1 tsp. dried and crushed parsley
1 tsp. cracked black pepper
1/2 tsp. dried crushed red chilies
1 large tin mixed beans (540 ml), drained and rinsed
1.5 - 2 cups crushed, strained stewed tomatoes (tinned)
4 -5 cups water plus 1 vegetable bouillon cube (or 4-5 cups veg stock)
1/2 large orange, seeded and cut in quarters, rind on

METHOD:
Heat the olive oil in a large soup pot for 2 minutes over medium heat, adding in the onion and salt.  Stirring occasionally, cover loosely and let the onions cook for 5-7 minutes, until beginning to turn translucent. Add in the carrots, celery and garlic, stirring to combine and covering loosely. Continue to cook for 10-12 minutes, then add in the mushrooms, marjoram, parsley, black pepper, chilies and one cup of the water - stir, loosely cover and simmer another 7-9 minutes.  Add in the beans, tomatoes, water, bouillon, and orange pieces. Reduce heat and simmer for 30-40 minutes. Scoop out the oranges pieces and discard, then serve with pasta and a bit of grated veggie cheese, or as-is with some fresh bread and veggie "butter." Serves 4-5.

Vegan Spice! Amazing Pumpkin Cookies

By Pam Hadder

I love everything pumpkin and pumpkin spice – who doesn’t!  These were heartily approved by my son – my resident cookie monster, and trusted taste tester – and  I am pleased to report that these easy, vegan cookies were a recent hit with his friends also.  I hope you will bake up a batch and enjoy them in good health xo!

INGREDIENTS:

 For the Cookies -
2.5 cups all-purpose flour (or sub ½ cup of flour with quick oats)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves (I grind my own – way more flavour!)
½ teaspoon sea salt
1 cup granulated white sugar
½ cup brown sugar
½ cup vegan soft margarine (I use Becel – can sub ½ cup applesauce, canola oil or coconut oil)
2 cups cooked, pureed pumpkin
2 teaspoons vanilla extract
*Optional - 1 cup chopped mixed, dried fruit (I found a mix with apricots, raisins, dates and cherries) Could also use chopped nuts, coconut or chocolate chips – variations are endless!

For the Glaze -
1.5 cups powdered sugar
Vanilla extract, to taste
Cinnamon to taste
Hot water – approximately 1/3 cup

METHOD:
Preheat oven to 350 degrees and prepare two baking sheets with parchment paper. Lightly spray the parchment with Pam spray. Mix together flour/oats, spices, salt, baking powder and baking soda in a medium bowl.  Stir in chopped fruit and set aside.

In a large bowl, beat together margarine, both, sugars and the vanilla; stir in the pureed pumpkin.  Gradually stir in the flour mixture. Drop by spoonfuls onto the prepared baking sheets. Bake 15-18 minutes until firm.  Cookies have a cake-like texture, similar to old fashioned hermit cookies.  Let cool completely before glazing.  To make glaze, measure icing sugar into a medium bowl.  Add in vanilla and cinnamon to taste – I used 1 teaspoon of each.  Stirring, slowly add enough hot water to make a soft icing. Using a butter knife or teaspoon, drizzle over baked, cooled cookies. Allow glaze to fully harden before storing or freezing cookies.

Store uncovered or loosely covered – due to high moisture content, these can get mushy and the glaze may dissolve into the cookie if tightly covered.  Freeze well -  flash freeze on a cookie sheet (uncovered), then transfer to bags or containers for  longer term freezing. To thaw, place on plate and thaw at room temp. I would recommend freezing unglazed, and making the glaze fresh.

Yield:  two dozen large cookies (use tablespoon to drop cookies) or three dozen small cookies (use teaspoon to drop cookies).

Pam's Black Bean Chili

By Pam Hadder

As a kid, winter Saturdays were chili bowl days!  With a big family and everyone going their separate ways, Mom would make a big pot of chili accompanied by a large bag of fresh, crusty rolls from the local Coop bakery; and the chili would be simmering all afternoon for those who were hungry.  Sometimes Mom would also have plain, buttered noodles or grated cheese to add in.  Mom’s chili was more of a thick soup consistency, versus the porridge-like consistency that is more common with southern USA chili recipes.
  

Inspired by those memories, I have made a vegan, black bean chili, served with pasta and garnished with vegan sour cream and vegan smoked gouda cheese.  I found the smokiness of the gouda to be a nice addition – hope you will try this easy, bold-flavoured favourite of mine – it freezes well and is packed with veggie protein and spicy heat to satisfy and warm you through to your toes.  Enjoy in good health xox!

Pam’s Black Bean Chili

Ingredients:
¼ cup extra virgin olive oil
12 ounces extra firm tofu, crumbled with hand to consistency of ground beef
1 large can black beans
(or 1-1/2 cups dry beans, soaked overnight, drained and par-cooked)
1 large can diced tomatoes
1 small can tomato paste
2-/12 tsp. ground cinnamon
½ tsp. sea salt
3 Tbsp. chili powder
2 tsp. fresh ground black pepper
3 Tbsp. granulated sugar
2 tsp. crushed red chilies
2 medium cooking onions, diced
3-4 cloves garlic, minced
2 large green bell peppers, chopped in ½” chunks
3 cups water, or more/less to desired thickness
Add-ins, Add-ons:
-Fresh cooked pasta of choice (I like rotini), lightly buttered with vegan butter or mix of olive oil and vegan butter
-Grated vegan gouda, or other favourite vegan cheese (garnish)
-Vegan sour cream (garnish)

-Other: mushrooms and corn are nice additions to the chili; other great toppers are diced black olives,  chopped chives, green onion or cilantro.

Method:
Heat ¼ cup olive oil over medium heat; add in tofu, stirring often to prevent sticking – cook 7-10 minutes until tofu is lightly golden.  Add in onions, garlic, sea salt, black pepper, cinnamon and crushed chilies, cooking  covered another 5-7 minutes, until onions are softened and translucent – you may need to reduce heat to medium-low or low, depending on your cookware and range.   When onions are soft and translucent, add in bell peppers, tomatoes, canned beans (including broth – no need to rinse), tomato paste, sugar, chili powder,  and water; bringing to a boil, stirring often to combine ingredients.  Reduce heat, loosely cover and simmer for 35 minutes.  Serve over a scoop of buttered pasta, garnishing with grated gouda and sour cream.

Note: if you wish to add other veg to the chili, such as corn, or mushrooms, they should be added with the tomato, bean,  and green peppers; etc., after the onions are soft and translucent. Other beans and legumes can be added or substituted for the black beans, depending on your preference and also what you have on hand in the pantry – some suggestions are pinto beans, kidney beans, or brown lentils. Fresh, raw corn is also a nice garnish, add-in. Other types of fresh peppers are also nice in addition or in place of green bell peppers; and depending on availability.