Amy's Happy Tummy

This is a hearty creamy veg­etable soup that has quickly become a favorite in our family! It is a perfect meal for a cold winter evening and a great way to use those seasonal winter vegetables! You can mix and match the veggies as to what you may have on hand. Ingredients: 1 chopped onion 2-3 T canola oil 2 cup each diced potato, cau­li­flower, carrot and broc­coli 6 cups water 6 cups chicken broth (6 cups water plus 6 tsp chicken-like seasoning)  4 tea­spoon salt 6 garlic cloves or 1-2 tsp of garlic powder 1 cup flour  4 cups plain soymilk 2 T minced fresh pars­ley (2 tsp dried) 1 T onion powder 1-2 tsp dried basil  1-2 cups vegan cheese sauce Instructions: In a large pot, saute onion in oil until tender. Add veg­eta­bles, water, chicken broth, salt; bring to a boil. Reduce heat; cover and simmer for 20 min­utes or until the veg­eta­bles are tender. Com­bine flour and milk in the blender and blend until...

This is my very favorite whipped topping recipe.  It is taken from 7 Secrets cookbook and is deeeelicious! Ingredients: 1 C water   2 T agar flakes (2 tsp powder)   1/2 C raw cashews   1/3 C honey or 1/2 C sugar   1/2 tsp salt   1 tsp vanilla   1/2 tsp coconut extract (I've never had this and it's great without - I just substitute more vanilla)   1/4 tsp xantham gum (opt, but especially nice in icing) 1 can coconut milk (or 2 C soymilk) Instructions: 1. Stir together the agar and water, and bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes. 2. Place the remaining ingredients in a blender along with hot agar mixture. Blend on high until smooth, adding water as needed to make 3 1/2 to 4 C total mixture (3 1/2 C for icing; 4 C for whipped topping). Pour into a quart container and chill in refrigerator several hours or overnight. For quicker chilling, use a large, shallow container. Hint: Since thi...

The BEST lentil soup recipe that I have ever had.  According to my taste buds, of course.  It's warm.  It's yummy.  It is a favorite! Ingredients: 2 1/2 C dry lentils, rinsed 15 C water 2 1/2 T salt  1 tsp thyme 1 tsp oregano 3 small onions, chopped 3 carrot, peeled and chopped 3 T dry parsley 2 1/2 T minced garlic ¼ C oil 1 quart diced tomatoes Instructions : Place all ingredients in a covered pot and bring to a boil.  Turn down to medium heat and simmer for 45 minutes to 1 hour, until lentils are tender.

These have quickly become a favorite among those who have tried them.  They are a nice alternative to regular sandwich burgers! Ingredients: 2 ½ c cooked quinoa, cooled 4 c kale, cleaned, deveined, chopped small Flax gel (3 T flaxmeal + 9 T water mixed together) 1 tsp sea salt ½ yellow onion, diced small ½ c chives, chopped (I sub green onions if I don't have chives) ½ c Parmesan, grated (use my own homemade) 2 cloves garlic, minced ½ c bread crumbs (use gluten-free breadcrumbs to make this dish gluten-free - I just grind up my homemade bread) 2 tbsp extra virgin olive oil plus more for frying Instructions: Combine quinoa, Parmesan, chives, and salt in medium mixing bowl Heat 2 tbsp olive oil in skillet on medium heat Sweat onions and garlic, approximately 3 minutes Add kale to skillet Cook until kale is bright green and soft Add kale mixture to quinoa Add breadcrumbs, then flax eggs and stir to combine ingredients Place clean s...

I think this dip is pretty yum!  I like it with pita chips.  I like it on tortillas made into wraps.  I'd probably like it other ways also.  :)  It's a nice change to hummus, yet very similar. Ingredients: 1 15oz can cannellini beans (other white beans work well also!) 2 T lemon juice 3 T olive oil (original recipe said 1/3 C) 1/4 C fresh parsley or 1 T dried 1/4 tsp oregano salt, to taste Instructions: Assemble all ingredients in a food processor and process until smooth and well blended. **note - if I use dried parsley then I leave it out until the very end of blending, however, this does not matter if you don't mind light green dip.  :)  

I adapted this recipe from off the internet and made it deliciously vegan!  It truly was yummy!  See what you think!  :) Ingredients: 1 C unbleached flour 1 C whole wheat flour ½ C granola 2 tsp baking powder ½ tsp salt ¾ tsp cinnamon 2/3 C brown sugar or equivalent 1/3 C applesauce ½ C oil ½ soymilk 2 C diced pear For Granola Crisp Topping: ½ C granola ¼ C unbleached flour 1 T cinnamon/sugar mix 3 T chilled earth balance margarine Instructions: Preheat oven to 350.  In a large bowl, whisk together flours, baking powder, salt, cinnamon, and sugar.  In a separate bowl, whisk together applesauce, oil, and soymilk.  Make a well in the center of the flour mixture.  Add liquid to the well and mix until just combined.  Gently fold in granola and pears.  Make Granola Crisp topping:  Either mix all ingredients in bowl or add all to a food processo...

Taken from New Life Challenge Cookbook by Patricia Gilbert Ingredients: 4-5 C cooked brown rice (or jasmine/brown rice mix is good) 1 pkg (16oz) water-packed tofu extra-firm, drained, wrapped in a towel, and set in a bowl with something heavy on it to get the liquid out  Then cut into small cubes.  Set aside. 1 C carrots, sliced 1/2 C sweet potatoes, cubed 1/2 C spring onions, chopped (save 2 T for garnish) 4 cloves garlic, minced 1/2 C onion, chopped 1/2 C red or green bell pepper 1 C water, combined with 1 tsp Bill's Best Chik'nish seasoning 1 (13/14oz) can light coconut milk (I used full fat) 1 1/2 tsp Thai Red Curry Paste 1/4 C chunky peanut butter 1/4 C fresh cilantro 1 tsp turmeric 1/2 tsp cumin 1 1/4 tsp salt 1/4 tsp lime juice 1 T Ketchup 2 T Florida cane juice crystals 2 T Bragg's Liquid Aminos Chopped peanuts for garnish Instructions: Put carrots and sweet potatoes in enough water to cover and cook unt...