Rustic Italian Soup


Rustic Italian Soup ~ From Vegetate, Vegan Cooking & Food Blog

“I was offered a free villa in Hollywood, but I said no thank you, I prefer to live in Italy.”Ennio Morricone

I love to make wholesome vegetable soups like this one to have for lunch throughout the week because they are chock full of energy-and-health-promoting vitamins and minerals. When you make soup yourself instead of buying it in cans you are eating fresher, more nutrient-dense foods and you know exactly what ingredients you are putting into that pot of soup. When you cook your soup from scratch you can ensure that it contains no industrial chemicals, pesticides, and weird food additives, and if you’ve made too much you can always freeze it for later. Here’s a great article called The Truth About Canned Soup, from Rodale News. I  realize that most people take advantage of the convenience of canned foods sometimes, myself included. I just try to cook from scratch as much as possible. It is also very economical to cook your own soups at home. It seriously costs pennies on the dollar compared to the canned stuff. Continue Reading »

Smoky Chipotle Pea Soup


Smoky Chipotle Pea Soup ~ From Vegetate, Vegan Cooking and Food Blog

“I feed on good soup, not beautiful language.”Molière

This Smoky, spicy pea soup from Cookin’ Crunk by Bianca Phillips (page 75) is just perfect for autumn lunches.

Made using peas, barley, chipotle chilis in adobo sauce, lots of veggies, and spices, it definitely warms you up inside with it’s healthy, hearty goodness!

This is a simple dish to make. We doubled the recipe, which made enough soup for lunches for two people for a week and left some over to freeze for future lunches.

Pea Soup Facts (from Wikipedia): Pea soup has been eaten since antiquity; it is mentioned in Aristophanes’ The Birds, and according to one source “The Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.”

Potato Tire Harvest


Potato Tire Harvest ~ From Vegetate, Vegan Cooking & Food Blog

“If you have a garden and a library, you have everything you need.”Marcus Tullius Cicero

I found the idea for planting potato tires in the excellent book The Urban Homestead, by Kelly Coyne and Erik Knutzen. Their potato tire instructions are also available here.

Planting potato tires in your garden is great for a lot of reasons. For one, you are putting old tires to good use and keeping them out of the landfill. Secondly, you are growing some of your own food, which is a rewarding and educational experience. I didn’t even know what a potato plant looked like until I planted potatoes myself! Thirdly, potato tires allow you to grow a lot of potatoes in a small space. And finally, since you are planting the potatoes above ground in tires, when it comes time to harvest you won’t have to break your back digging into the ground to pick your potatoes. Instead, you can just pull off the topmost tire and sift through the soil to find your yummy taters.

This is a low-cost, low-maintenance project which can be undertaken almost anywhere with adequate sunlight. We hid our stack of tires in the hedges in our front yard… on a city street! We had a bountiful harvest from our single, three tire stack. We were able to make plenty of homemade, homegrown mashed potatoes, baked potatoes, and oven fries, and I must admit that these fresh potatoes were the best I’ve ever eaten.

Potato Fact: An Englishman named Eric Jenkins grew 370 pounds of potatoes from a single plant in 1974.

Hella Vegan Endless Summer Pop Up Dinner


Hella Vegan Eats Popup Dinner ~ From Vegetate, Vegan Cooking & Food Blog

“A man seldom thinks with more earnestness of anything than he does of his dinner.”Samuel Johnson

We were recently thrilled to enjoy another fantastic Hella Vegan Eats dinner at Dear Mom in San Francisco. Here’s what we ordered this time (shown clockwise, from left):

  • Peach BBQ Doughnut Burger Supreme: Juicy Beet-Kamut Patty, Roasted Butternut Squash-Cashew Cheeze, Onion Rings, Organic Greens, Housemade Peach BBQ Sauce, Pickled Red Onions
  • Godzilla Fries (Gluten Free): Handcut Kennebec Potatoes, Sesame-Ginger “Pork,” Wakame, Pickled Ginger + Carrots, Wasabi Aioli, Sour Apple-Yuzu Sauce
  • Korean Fried “Chicken” Sandwich: Crispy Gojujang “Chicken,” Housemade Kimchi, Spicy Pickled Cucumbers, Spicy Ginger Aioli served on Housemade Roll

It is always REALLY hard to decide what to order from HVE because everything looks soooooo good. They were also serving up these gems but we just couldn’t order everything:

  • Beer-Battered Cauliflower Tacos: Cauliflower, Wakame-Cabbage Slaw, Cilantro-Lime Cashew Crema served on 3 Corn Tortillas
  • Indian Summer Tacos: Two Paranthas topped with Organic Chickpea/Pea Paneer, Plum Chutney, Mint Chutney, Cilantro, Pickled Red Onions
  • Super Califas Salad (Gluten Free): Organic Greens, Soba Noodles, Pickled Papaya, Chile Roasted Cashews, Carrots, Green Onions

Thanks for an imaginative and mouthwateringly delicious meal, Hella Vegan Eats! What would I do without you? 😉

Summer’s Bounty Veggie Soup


Summer's Bounty Veggie Soup ~ From Vegetate, Vegan Cooking & Food Blog

“A first-rate soup is more creative than a second-rate painting.”Abraham Maslow

This wonderful, nutrient-dense soup is from Cookin’ Crunk by Bianca Phillips, page 70. I always get excited about cooking with okra because I haven’t done it much in the past. Now that summer is in full swing there is okra available at my local market, so I just had to make this soup, which contained pretty stars of sliced okra that made the soup nice and thick. We forget to get fresh corn (drat!) at the store so we substituted frozen shelled edamame, which worked out just fine. I will definitely be making this one again before summer’s end!

Okra Fact: Okra originated somewhere around Ethiopia, and was cultivated by the ancient Egyptians by the 12th century B.C.