Sunday, October 6, 2013

Garlic Broccoli Potato Soup, Vegan Avo Grilled Cheese and Many more!


I had a weekend full of cooking!  Since we couldn't go backpacking due to rain, I spent my time in the kitchen.  I also spent a lot of time watching the third season of Louie on Netflix.

Saturday morning, I tried to get in a "long" run around my neighborhood.  I was shooting for about 3 1/2 miles, but as I rounded the loop back by my house, the clouds darkened and I decided to call it quits at 2 1/2 miles.  I walked in my house just in time to miss being completely soaked.  Definitely good timing.  After my run, I downed a protein shake (hemp milk + puregreen chocolate protein powder) and got cleaned up.  I needed something for lunch, and Josh and I decided that the rain was a perfect excuse for grilled cheese sandwiches!



Vegan Avo Grilled Cheese

Ingredients:
2 slices whole grain bread
1 tbs earth balance or other vegan butter
1/2 avocado
1/4 c daiya cheddar or other vegan cheese shreds
1 tbs olive tempenade
1 tbs earth balance mayo or other vegan mayo


  • Toast the bread in a toaster on medium while heating a non-stick pan
  • Butter one side of each piece of toast
  • Flip toast and apply vegan mayo to opposite side (so butter is on outside)
  • Put vegan cheese over mayo sides
  • Slide avocado and lay on one side
  • Sprinkle olive tempenade on opposite side
  • Close sandwich, place in medium hot pan
  • Press occasionally with spatula, flip after about 3 minutes, cook til both sides are golden brown.
  • Slice in half, enjoy!
We served ours with a side risotto from the other night.  It was a great post-workout lunch, and it kept me full until dinner!


We hid from the rain and relaxed inside all day.  We finished Louie and watched some college football, and eventually I started making soup!  I have been craving something garlic-y, full of kale and hearty.  This soup met all my expectations.


Garlic Broccoli Potato Soup

Ingredients:
1 tbs olive oil
6 small yukon gold potatoes
6 small red potatoes
1 HEAD of garlic
1 yellow onion
2 containers low sodium vegetable broth (8 cups)
2 no chicken bullion cubes 
1 head of broccoli
1/2 bag washed kale
1 can organic chickpeas, undrained
2 jalapenos
1 small can diced chilis
1 tsp dried chipotles 








  • Prep the veggies first.  Chop onion into small pieces.  Peel and dice the garlic very fine.  De-seed and chop the hot peppers.  Wash and cut potatoes into small chunks (I left the skin on.)  Make sure broccoli and kale are cut into bit size pieces.
  • Heat up your pot and add olive oil.  Saute onions until translucent, about 5 minutes.  Add garlic, do not let burn.
  • Add can of diced chilis.  Cook down for 2 minutes.
  • Add jalapenos.  Stir constantly.
  • Add potatoes.  Cook in mixture for 5 minutes.
  • Add 1 container of vegetable stock.  Bring to a boil.
  • Reduce to a simmer, cover and cook for 40 minutes.
  • Add broccoli, kale, and chickpeas.  
  • Stir in bullion cubes and chipotles.
  • Bring to a boil.  Reduce to a simmer and cook another 20 minutes.
  • Take off heat and let sit for 10 minutes.  
  • Serve topped with green onions and your favorite vegan cheese!






The soup was creamy and a little spicy and very delicious.  This makes a HUGE amount of soup, so be prepared to freeze some or invite over a lot of people.  

Sunday morning, I woke up craving one thing, pumpkin waffles.  I'm not the best waffle maker, but I gave it a good try this morning, and they turned out great.  I got my recipe from Vegan with a Vengeance.  It's the first vegan cookbook I ever bought, years ago in college, and I still use it constantly.  Because Isa is amazing, the recipe is up on the PPK.  Holy crap, are these good!


It took a few tries to get the waffles perfect, but this recipe makes a ton of batter, so it wasn't hard.  I thought topped with bananas, walnuts and maple syrup was the way to go.







Sunday is our Pinnacle Day, and it was perfect weather for it.  I packed us a picnic for after our hike, but since we always go get pizza, we couldn't break the habit.  So, we saved our picnic for lunch tomorrow and headed to Mellow Mushroom after the hike.  If you want to see my hike pictures, check them out here.  It was SUCH a beautiful day.

At dinner, I tried some whiskey/wine drink that was AMAZING.  I had their portabello reuben with vegan cheese, no thousand islands, add tempeh/avocado/banana pepper.  It was SO good.  I have some for breakfast, too!






It was a lovely weekend!  I hope you all had a great one.  I'm feeling very good about this week.  Got in tons of great workouts and ate relatively well.  One day at a time!

4 comments:

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