Megan's Beef Vegetable Soup

3 to 4 cups chicken broth

30oz can crushed tomatoes

15oz can diced tomatoes

2 cups great northern beans

2 cups red beans 

Sauté :

1 lb Italian sausage

1/2 red onion

2 carrots

1 yellow pepper

Garlic

Salt

Pepper

Fresh parsley

Fresh basil

Oregano

Rosemary

Put all in crock pot on high for 3 hours. Then add 2 cups water and 1lb of pasta. Cook for another 45 mins until noodles are tender. 

Holly's Spaghetti Sauce

1 lb ground beef
chopped onion
28oz crushed tomatoes
15 oz tomato sauce
8oz tomato paste
1 tbsp basil
1 tbsp oregano
sugar to taste (1 to 2 tbsp)

Homemade Coconut Milk Yogurt

Homemade Coconut Milk Yogurt (from here)

I followed the instructions from this website almost exactly, but I wanted to copy them down in case the site ever went down. And add what I used.

3 cans Thai Kitchen Coconut Milk
2 - 3 Cultrelle Dairy Free Probiotic Pills
2 Tbsp + a little more Honey
2 Tbsp unlfavored gelatin (I used almost 2 packets, and it was perfect)

Glass Jars
Candy Thermometer
Oven with a light

I made this in the evening and let it sit in the oven over night.

1. Sterilize yogurt containers.

2. In a saucepan, bring coconut milk to 180 degrees F, then remove from heat. Do NOT boil. Watch it closely. I think I kept it on medium heat for most of the time. Remove from heat when it reaches 180.

3. While the milk is hot, add gelatin and honey. Stir to dissolve into milk.

4. Cover and cool to 95-100 degrees. - I did not cover like the directions suggested. I stirred occasionally. It took at least 20 minutes to cool.

5. Remove about 1/2 c. of the coconut milk. Add probiotic powder to the milk, and stir well.

6. Thoroughly mix the inoculated milk back in with the remainder of the coconut milk.

7. Pour cultured milk into yogurt containers. Cover and ferment at 105-110 for 7-9 hours. I did this in the oven with the light on. The longer you ferment the yogurt, the less sugar it will contain and the more sour it will taste. I think it was between 7 and 8 hours, and it was perfect.

8. After the 7-9 hours, remove from heat and stir the jars. Refrigerate for 6 hours. YOU MUST REFRIGERATE FOR THE GELATIN TO SET.

Vegetarian Chili

Vegetarian Chili (from Anna Greene)

4 med zucchini, chopped
2 med onions, chopped
1 med green pepper, chopped
1 med sweet red pepper, chopped
4 cloves of garlic, minced
1/4 c. olive or canola oil
2 - 28 oz cans of italian stewed tomatoes (cut up)
1 can tomatoe sauce (15oz)
1 15oz can pinto beans, rinsed & drained
1 15oz can black beans, rinsed & drained
1 jalapeno pepper, seeded & chopped
1/4 c. cliantro, cut
2 T chili powder
1 T sugar
1 tsp salt
1 tsp ground cinnamon
maybe some oregano

In a Dutch oven, saute zucchini, onions, peppers, and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeño, and seasonings. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 30 mins, stirring occasionally. (16 servings).

Also consider adding carrots, green beans, mushrooms.

Dairy Free Chicken and Dumplings

Dairy Free Chicken & Dumplings

 

2 - 3 chicken breasts

 

Place frozen chicken breasts in covered skillet over medium heat to thaw & cook reducing heat as the juices start to be cooked out.  Might need to add a bit of water before they are cooked thoroughly.  While this is cooking start your cream soup mix.

 

Cream Soup

 

3 T. cornstarch
1 1/2 tsp. dried onion
1/8 to 1/4 tsp. pepper
1/4 tsp. dried basil
1/r tsp. dried thyme
1 T. instant chicken bouillon
2 1/2 cups original almond milk

 

Measure all dry ingredients into a large cooking pot.  Whisk in milk.  Start to boil on medium - low heat while preparing dumplings.  Chop up chicken breasts and add to soup mixture.

 

Dumplings

 

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 T. olive oil

2/3 cup almond milk

 

Stir ingredients until a soft dough forms.  Drop by spoonfuls onto boiling cream soup, reduce heat.  Cook uncovered 10 minutes  Cover and cook 10 minutes.  Makes 9 dumplings.

Baked Vegetable Hash

Modified to be dairy free.

1  c. water
2/3 + a little c. almond milk, warmed in microwave
1 1/3 c. instant potato flakes
2 c. sliced carrots
2 c. cut green beans
2 - 3 tbsp nutritional yeast
1/8 tsp black pepper

Preheat oven to 350. Spray an 8in baking dish with cooking spray. In a large saucepan, boil water. Remove from heat, add milk and potato flakes. Mix using a fork. Add carrots, green beans, and nutritional yeast, and black pepper. Mix well to combine. Spread mixture into pan and lightly spray top with cooking spray. Bake for 15 to 20 mins.

Blendtec Tortilla Soup

Notes: Haven't tried it.

2 c. warm water
2 Roma tomatoes
1/2 large carrot
1 red pepper
1/4 avacado
1 onion wedge
2 sprigs fresh cilantro
1 tsp no-salt herb seasoning
3/4 tsp sea salt
2/4 tsp garlic powder

Add ingredients to blender. Select soups and serve.

For more texture, add pulse tortilla chips, black beans, corn kernels, cheese, chicken, or fresh tomato.