Barley-Mushroom Soup

Now that it's cooling down outside, I'm starting to crave the warmth of a hearty bowl of soup. In a pinch, I heat up a can of Amy's soup and add some frozen veggies and Tofurky for a quick lunch. Today, however, I had the time to make up a batch of fresh barley-mushroom soup.

Chopped onions, carrots, garlic, and mushrooms give this soup a nice chunky feel. To cut down on the sodium, I used 4 cups vegetable broth and 4 cups of water.

I've tried several different barley-mushroom soups, but this one, from 366 Delicious Ways to Cook Rice, Beans, and Grains by Andrea Chesman, is my favorite. For the meat-eater in the family, I sprinkled in diced, lightly fried Tofurky kielbasa sausage before serving.

Shredded Chik'n Tostadas

For dinner, I made a family favorite--tostadas with shredded naked cutlets. I typically make the filling for use in tacos for Taco Tuesday, but for a little variety I went with a flat tostada shell.

Recipe:
1 Box tostada shells or make your own by frying corn tortillas until crispy
1 can refried beans
shredded cheese
sour cream
salsa

For taco filling:
1 tbsp olive or canola oil (optional)
two Quorn chik'n cutlets, shredded
1/2 small can tomato sauce
onion powder
garlic powder
cumin
salt & pepper

1. To shred cutlets, I dip cutlets in water and heat for about 1 minute in the microwave. Slice/chop/tear cutlet super fine until it appears shredded.

2. Heat refried beans on stove top or microwave, remove from heat and set aside. Keep warm.

3. Heat oil in sauce pan over medium heat. Add shredded cutlet and tomato sauce heat through stirring frequently. Add onion, garlic, cumin, salt and pepper to taste. Continue to stir until liquid from tomato sauce is evaporated. Remove from heat.

4. Assembly. Spread refried beans on tostada shell to desired thickness. Top with chik'n filling, divided evenly among shells. Add cheese, sour cream, and/or salsa as desired. Cubed avacado, shredded lettuce, and fresh diced tomatoes make great toppings as well.

Makes 6 - 8 tostadas.

Pumpkin Chocolate Chip Cupcakes

I'm taking over the world! One cupcake at a time. I made these delicious cupcakes from one of my favorite dessert cookbooks--Vegan Cupcakes Take Over the World by Isa Moskowitz and Terry Romero. Although I wouldn't dare call these muffins, I generally do not ice these cupcakes and I serve them as a quick breakfast-on-the-go.

Vegetarian Paella 1.0

Turmeric gives this paella a stunning golden hue

I threw together a vegetarian paella for lunch today. I have been meaning to make one for some time now, but have never had the ingredients. Well, I didn't have them today either, but that didn't stop me. This recipe is loosely based on "Artichoke and Kidney Bean Paella" by Betty Crocker.

The black olives I used gave the dish a nice tang, which replaced the artichoke. Also, I was out of broth, so I used water.

Recipe (modified):

1 tbsp olive oil

2 cups water

1 cup uncooked long-grain rice

1 cup peas

1 cup corn

1/2 tsp ground turmeric

sprinkle of garlic powder

~2 tbsp dried onion flakes

salt and pepper to taste

1 can kidney beans, drained & rinsed

1 small can (2.25 oz) sliced black olives

2 Tofurky kielbasa sausages, diced

1. Heat oil in 12-inch skillet over medium heat. Heat kielbasa sausage in oil (I like mine a bit crispy). Remove from pan and set aside for later.

2. In the same pan, add water/broth, rice, onion flakes, garlic powder, salt and pepper. Heat to boiling; reduce heat. Cover and simmer for 15 minutes.

3. Stir in remaining ingredients, including kielbasa sausage. Cook for 5 to 10 minutes, uncovered, stirring occasionally until heated through and corn and peas are tender.