Cooking and Football

It’s become a bit of a tradition that Sundays are for cooking and football.  The Mr. watches football all afternoon and I cook/bake away in the kitchen.  I have come to really enjoy this time actually.  I don’t particularly enjoy football and my husband doesn’t really cook so it’s a time when we can both enjoy our hobbies.

In the recent issue of VegNews there is a recipe for Triple Threat Gingersnaps and I had been itching to make them since I saw the recipe. So this weekend I compiled all the ingredients and got to work.  The results were amazing and complete heaven. They are not fatfree so definitely a treat, but totally vegan! I left some without the creme filling but couldn’t resist the option to create a creme filled gingersnap sandwich. Divine. 🙂

For dinner I made a batch of Italian tomato white bean soup. I adapted a recipe I found in Cooking light awhile back. I made it vegan and added a bunch of kale, so I’m calling it Italian tomato kale soup. It was hearty and delicious. I used an immersion blender to puree it but this step is entirely unnecessary. I mostly do it to make the texture more appealing to the Mr. He neither likes beans or kale so I kind of have to hide them and make the flavor mask those ingredients.

I am still working on my food photography and my camera doesn’t always cooperate but I want to get as many pictures as I can on my blog to show how amazing and diverse vegan eating can be.

** Sorry I didn’t have the soup recipe ready yesterday when I posted but here it is! Cooking light is great resource for soup recipes, well really  all recipes. Often veganizing them only takes a few changes and the results are fantastic!

Italian Tomato and Kale Soup

You can substitute navy beans for the cannellini beans, if preferred.
Yield:  4 servings (serving size: 2 cups soup)

2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, crushed
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
2 (16-ounce) cans cannellini or other white beans, drained
1 (14 1/2-ounce) can vegetable broth
1 tablespoon chopped fresh parsley
1 Tablespoon Italian seasonings
1/4 teaspoon fresh black pepper

1 bunch of green kale or spinach

1/4 cup nutritional yeast

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Wilt in the kale until cooked.  If you want – use immersion blender to puree for a “creamy” soup. Stir in the nutritional yeast.  Ladle into bowls and enjoy!

Adapted from Cooking Light recipe, OCTOBER 1997

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One response to this post.

  1. Posted by Jaime on October 4, 2010 at 4:40 pm

    I want to try your tomato kale soup! Probably the recipe is on the blog somewhere, but I can’t seem to see it. It looks really good! As does everything else!

    Reply

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