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 smooth; stir

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 this recipe needs blending twice,

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 processor and process just briefly, until mixed and clump

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