Creamy Tomato Soup: Never Eat Condensed Soup Again!

May 14, 2014 by Holly 15 Comments

Sometimes I create a recipe that is so good we are completely surprised. I’m a pretty good cook, but I don’t expect to be able to recreate some foods, especially with all of the food sensitivities in our house.

Unlike the big name condensed soups (you know who I’m talking about) that use tomato paste, corn syrup, wheat and plenty of chemicals, this recipe uses only real vegetables. I am in love with this vegan, gluten-free, and sodium-free Creamy Tomato Soup. I have a feeling you will probably love it too. It is perfect for spring and summer time when you can get garden fresh tomatoes AND it doesn’t require the use of a stove! I made this with the help of my Crock-Pot and my Blendtec! Easiest. Soup. Ever! If you are not in the mood for a warm soup you can also drink this cold!

Creamy Tomato Soup

Vegan and Gluten-Free

Ingredients

9 tomatoes (these were vine ripened tomatoes and between Roma and Beefsteak tomatoes in size)
1 large onion
3 ribs of celery
8 cloves of garlic
3 carrots
1 to 2 cups of water

Wash all produce well and remove and discard any leafy ends.
Put all veggies in a Crock-Pot. Veggies can be cut if needed. I cut the celery, carrots and onions so they would fit better but left the tomatoes whole. My Crock-Pot was almost overflowing.
Cook on low all day.
Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself. 🙂
Add salt if needed.

Serve The soup is perfect as is or with a light dusting of salt. You could eat it with crackers, toast or a grilled Faux Cheesy Snack. I also love it cold! It’s a perfect quick snack that I can drink easily in a cup when I’m on the go and it tastes a lot like V-8.

A few months ago we bought a Blendtec and have been loving it! It has made a lot of new recipes possible like my Green Chili White Bean Dip and my Creamy Italian Salad Dressing. I recently became a Blendtec affiliate! Did you know you can get $100 Off + Free Shipping on Blendtec Factory Recertified Blenders?

TIP! I store this soup in a pitcher so I can easily pour it into a bowl or a cup and it takes up less room in the fridge than a bowl.

Do you love Tomato Soup? Next time I’m going to make a spicy version!

This post contains affiliate links.

Filed Under: Crock Pot, On the Go, Recipes, Soups, Stews, & Chili Tagged With: Crock Pot, Dairy Free, Frugal, gluten free, Healthy, Minestrone Soup, Plant Based Diet, Recipes, slow cooker, Unprocessed, Vegan

Vegan and Gluten-Free Taco Muffins

April 17, 2014 by Holly 17 Comments

I love Tacos! There, I said it. I’m willing to bet that you love tacos too. What I don’t like is the mess my kids make every time they eat them. These Vegan and Gluten-Free Taco Muffins may just be the solution we’ve all be looking for.

If you’ve ever tried my Lentil Tacos then you will see where I’m going with these delicious, hearty muffins. Before you start doubting Taco Muffins let me ask you, have you ever had meat loaf or a faux beanie loaf? Taco Muffins are not that far of a stretch. You can even use a mini loaf or a full loaf pan but I haven’t tried it, yet.

I want to make sure you understand from the beginning that these are savory, taco flavored muffins. My teenage son that I was just being clever and had quite a shock when he took the first bite. I don’t know what he was expecting but he couldn’t stop eating them. My 3 year old devoured most of them over 2 days. I had to cut him off. I got a couple and put one in the freezer to experiment.

Taco Muffins (gluten-free and vegan)

Makes 12 muffins

Ingredients

1 cup Brown Rice Flour
1/2 cup Potato Flour
1/2 cup Tapioca Flour
1 tsp xanthum gum
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp each of garlic powder, sea salt, onion powder and cumin
1 1/2 cups unsweetened plant milk
1/2 to 1 cup water
8 oz tomato sauce
Lentil Mix (1 1/2 cup cooked lentils; 1 tsp each of garlic powder, sea salt, onion powder; and 1/2 tsp cumin)

Preheat oven to 350° and prepare muffin pan. I spray with a light coat of spray oil.
In a small/medium bowl make Lentil Mix by combining lentils and spices together then set aside.
In a large bowl mix flours, xanthum gum, spices, baking soda and baking powder and mix.
In a separate bowl or large measuring cup mix liquids.
Pour liquids into dry ingredients and stir with a sturdy spoon. Add more liquid as needed. Mine was clumpy so I used a potato masher to help.
Spoon in a small amount of batter into muffin tin, just enough to cover the bottom.
Then dump the Lentil Mix into the remaining batter in the mixing bowl and stir well. Continue filling muffin cups.
Bake for 25 minutes.

Serve these muffins while slightly warm, or straight out of the fridge if you have leftovers. They are equally good the next day and don’t need anything added. These are perfect for lunch boxes or to take to soccer games.

I haven’t tried making wheat versions yet but it’s not my list. I think you could also use a gluten-free flour mix if you don’t have these flours available.

This post contains affiliate links.

Filed Under: Bread & Muffin Recipes, Life with Kids, Main Dish Recipes, Mexican Food, On the Go, Recipes Tagged With: gluten free, Healthy, Lentils, Mexican Food, On the Go, pantry staples, Plant Based Diet, Recipes, Vegan

Bean and Potato Burritos using Oil-Free Skillet Potatoes

March 26, 2014 by Holly 3 Comments

Even before we transitioned to a plant-based diet our family loved Bean and Potato Burritos. My husband has told stories about going on field trips as a small child and his “packed lunch” was a Bean and Potato Burrito. Some of the other kids would want to trade their white bread sandwiches.

I don’t know how my mother-in-law made her Bean and Potato Burritos but I’m pretty sure they were not oil free, in fact they probably contained lard.

Skillet Potatoes (Oil-Free, Vegan, Gluten-Free)

Ingredients

10 potatoes, peeled and diced
1 onion, diced (I like to add extra onion powder too)
3-5 garlic cloves minced, OR garlic powder to taste
salt and pepper are optional, add them after cooking to you taste
1/2 cup or water or veggie broth (more if needed)

Do

Put diced potatoes, diced onion and garlic in a large skillet and add about 1/2 cup of water or veggie broth.
Begin cooking over medium heat and cover with a lid. Stir regularly, potatoes will likely stick to the pan.
Cook for 20-30 minutes adding more liquid as necessary.

Note: Cooking time will vary depending on the size of your skillet, amount of potatoes and the size of the potatoes. If you don’t use a non-stick pan ( I don’t) you will want to keep plenty of liquid in the pan to keep the potatoes from sticking and burning.

Serve

The potatoes are great in burritos or as a side dish. I also like to eat them in a bowl for a quick snack. To make Bean and Potato Burritos follow the instructions below. The potatoes are very soft and are perfect for small children, or kids who have lost a few baby teeth and need soft foods.

Bean and Potato Burritos (Vegan and Gluten-Free)

Use the Oil-Free Skillet Potatoes detailed above along with the recipe for Unfried Pinto Beans (or Unfried Black Beans if you prefer). Choose your favorite tortilla, I used Food For Life’s Black Rice Tortillas.

Layer Unfried Beans, Skillet Potatoes and any other toppings like fresh salsa or just diced tomatoes into a warm tortilla.

These Bean and Potato Burritos are perfect for Breakfast, Lunch or Dinner and travel well. I eat them warm or room temperature. I think I’ll make a batch for our next road trip too.

The Food For Life Black Rice Tortillas are vegan, gluten-free and yeast-free. I’ve also used them for Veggie Rollups for my boys. Like most tortillas that are vegan and gluten-free they are a little on the rigid side. This can be helped by heating them in a moist paper towel. I wrapped my boys rollups in plastic wrap to help them keep it from unraveling.

FTC Disclaimer: I received the Food For Life Black Rice Tortillas for free but was under no obligation to review them.

Filed Under: Breakfast, Main Dish Recipes, Mexican Food, On the Go, Recipes Tagged With: Bean and Potato Burritos, Beans, burritos, gluten free, On the Go, Pinto Beans, Plant Based Diet, Potatoes, Recipes, Unprocessed, Vegan

Got Snacks? Try Dry Roasted Edamame

October 16, 2013 by Holly 8 Comments

Got Snacks?

My family of 4 eats a plant-based diet, 2 of us are also gluten-free and 1 nut and oat free. Do you realize how hard it is to find good snacks that fit the bill. I’m always looking for snacks that are easy for my 2 year old to eat and not too messy. Sometimes we end up with a variety of granola bars, cereal bars, fruit pouches, etc. but have to be careful about cross-contamination. It’s tough.

One Snack the Whole Family Can Enjoy

When I first heard about Seapoint Farms Dry Roasted Edamame I was intrigued. We tried the Lightly Salted, Sea Salt, Spicy Wasabi and Goji Blend. They were so good! I didn’t let my 2 or 4 year old try the Spicy Wasabi but they loved the other flavors. I love them all! These are coming with us on our next road trip. We eat a lot of snacks on the road! 🙂

I even shared them with some of the attenders at Healthy Cravings and they loved them as well. The Sea Salt seemed to be the favorite among many of them. I think the Lightly Salted are my favorite. My boys had already eaten all of the Goji Blend so no one else got to taste those. I’d never had dry roasted edamame, I thought they had a nutty flavor.

I Love that these dry roasted edamame are:

Gluten-Free
Vegan
Non-GMO

These are delicious and perfect for those times you want a crunchy (and salty) snack.

FTC Disclaimer: I receive free product samples from Seapoint Farms. All opinions are my own and not influenced by the Seapoint Farms.

Filed Under: Allergies, Life with Kids, On the Go Tagged With: Dairy Free, gluten free, On the Go, Plant Based Diet, Snacks, Vegan

10 Tips to De-Stress Your Lunchbox (plus a printer-friendly guide)

August 30, 2013 by Holly 13 Comments

Do you struggle with packing your child’s lunch every day? I’ve eliminated the guess-work and created this handy-dandy guide for you. You (or your child) can pick an item from each column. You may want to mix and match your favorite combinations.

You are welcome!

I also have a FREE Printer-Friendly PDF version available for you HERE!

10 Tips to De-Stress Your Lunchbox

Pack everything they need like napkins or utensils so they do not waste time waiting for assistance.
Cut up fruit and veggies to make them easier to eat.
Invest in quality lunch containers.
Don’t pack too much food.
Let your child help pack the lunch by giving choices, “pick one item from each column”
Freeze items that need to be kept cold; they will defrost throughout the day. Use ice packs as needed.
Prepackage things like sliced veggies or popcorn so they can easily be added to the lunchbox.
Make sure the meal isn’t too messy. No Build Your Own Pizza on picture day.
Peanut Butter (or Sunflower seed butter) and jelly is always a good standby.
Buy rolls or mini loaves of bread to make sub style sandwiches with veggies.

The PDF has a few recommendations as to how to use the Lunchbox Guide as well. I have mine hanging inside my kitchen cupboard door. It’s easy to reference but not visible unless you open the cabinet (that tip is just a freebie).

It’s your turn! What is your best tip to de-stress the lunch time chaos?

Filed Under: Life with Kids, On the Go, Uncategorized Tagged With: kids, Lunchbox, On the Go, Plant Based Diet, Vegan