SUPA SOUP

Oh January, what is there to say about the first month of this year. It's been cold, like really cold. Like...too cold to do anything, but you must do something because #2018goals. I'm not one to say, “I don't make new year’s resolutions." I use the New Year to make plans, reach milestones and overall improve. One of my major goals for this year is to finally put in the effort to have one of those bodies that make everyone in the crowd wonder if you’re Photoshopped in person. With that said, I've been sticking to a super healthy, meal planned, boring salad and smoothie type of diet. This isn’t very blog friendly! However it is "veganuary," and I can't let the opportunity slip away. If you're trying to look like a fox, and eat vegan, I'd recommend SUPA SOUP! This soup is so super, because it's packed with protein. You can really watch your macros with this one. So, here we go.    

INGREDIENTS:

Black Beans

Pinto Beans

Tomatoes

Celery

Broccoli

Mushrooms

Quinoa 

Green Onion

Tortilla Chips (for garnish)

RECIPE:

So, I pretty much just throw the onions in the pot with a tiny bit of olive oil. Let them brown. Next, I toss in all the other ingredients and fill the pot with water. If you're using canned ingredients I supposed you could use the fluid from the cans, but I didn't do that. Also if you are not using canned beans, you'll want to soak the beans for a few hours prior to cooking. Moving on… you want to let the pot of soup boil a bit on medium heat. Then, turn the heat down to low, cover the pot with a lid and let simmer. I add paprika, nutritional yeast, kosher salt, pepper, chili peppers, hot sauce and garlic powder to season. After you let the soup simmer for about 25 minutes, let cool off and enjoy!

Black Bean Seitan Burger

One thing you may notice about my recipes is that I tend to re-use ingredients. This is likely a swell time to remind you that, again, I’m super lazy when it comes to food. I don't have time to get to the store every single day, so that means that each recipe--while unique in its own way--will need to share. Think of me as a polyamorous cook, just don't quote me. What's cool about the Black Bean Seitan Burger is that you don't have to gear yourself up for making mushy patties. It's nearing the holidays, and maybe you just paid for a manicure. Or perhaps that's just me. At any rate use/replace what you want, and as always, enjoy!

INGREDIENTS:

Arugula

Lettuce

Red Cabbage

Black Beans

Tomato

Mushrooms

Seitan Strips (These are from Sprouts)

Hamburger Bun (Make sure it's vegan, because some are made with dairy, and up to you whether you give a crap about using wheat...I didn't). 

Seasonings (All optional):

Nutritional Yeast

Vegan Chipotle Mayo (I didn't use any this time)

Kosher Salt and Pepper

Onion Powder 

Recipe:

Sauté' the seitan and mushrooms in seasonings of choice. Toast buns, and fork mash a few black bean onto one of the buns (okay I lied this recipe involves some mashing, but it is optional). Next step... layer everything else on top of the mashed beans. Add the vegan mayo and/or Nutritional Yeast.  All done!

Popcorn Salad

I absolutely love salads in the Fall/Winter months! Why? Because I'm hella lazy when it's cold, and turning on a stove takes way too much effort. Basically these days I'm working like a war horse in 1864, so the majority of my meals need to be balanced, healthy and thrown together faster than Speedy Gonzales. The Popcorn Salad is one of my favorite salads for the cold months. Something about making homemade popcorn indoors on a below zero day, just screams holiday joy! Anyway the popcorn I used for this recipe is store bought, and it doesn't get below zero in San Francisco. Use/ replace what you want, and enjoy!

INGREDIENTS:

Toppings:

SkinnyPop Popcorn Sea Salt & Pepper

Roma Tomatoes

Black Beans (drained from a can, shoot me)

Avocado

Almond Slices

Seitan (sliced and sautéed in olive oil)

Greens:

Red Cabbage

Iceberg Lettuce

Seasonings:

Liquid Aminos

Nutritional Yeast