Vegan pumpkin soup and it's low fat

INGREDIENTS:

1 tsp oil (avocado)
1 clove elephant garlic Diced
1 medium onion - Deiced
1 carrot - Diced
2 cups Almond Milk
1/2 Vegan bullion Cube
1/2 tsp salt (low sodium)
1/2 tsp pepper
1/2 tsp smoked papprika
1 cup cooked squash
1 cup cooked pumpkin
1 cup water

Directions:

In a pan sautee garlic, onion, and carrot in the oil until the veggies are soft about 2 minutes.  Ass bullion cube and cook for another minute.  Add almond milk and simmer for another minute.  Add pumpkin, squash, salt, pepper, and smoked papprika and let simmer for anther two minutes.  Add water and lett simmer for 5 to 10 minutes or until squash starts to break down.  Blend in vitamix until smooth.  Serve and enjoy.

Easy Vegan Crockpot Chili

INGREDIENTS:
1lb Meatless ground (we use the Gardein brand)
1 15oz can black beans
1 15oz can kidney beans
1 10oz can Rotel diced tomato and green chile mild
1 14.5oz can chopped tomatos
1 large onion diced
2 C vegetable juice
1tsp crushed garlic
1 Tbs smoked paprika
1Tbs cumin

DIRECTIONS:
Drain and wash both black beans and kidney beans and then put everything into crock-pot.
Turn crock-pot on high and let cook for 5 hours or so depending on how you like you chili.
eat and enjoy, yummy!

1lb meatless ground

1 can kidney beans, 1can black beans, 1 can diced tomatoes, 1can Rotel, 1 cup vegetable juice

1large onion, 1 Tbs smoked paprika, 1 Tbs cumin

1tsp crushed garlic

Dice the onion

Drain and rinse beans, both kidney and black beans.

Add everything to crock-pot and let cook.

Vegan veggie and potato soup

INGREDIENTS:
1 C sweet potato chopped and steamed (8oz)
1 C white potato chopped and steamed (8oz)
1/2 large onion diced (about 1 Cup)
1 C chopped celery
6 green onions chopped
1 C chopped bok choy
1 C spinich
1 vegan bullion cube
1 tsp crushed Garlic
4 C unsweetened almond milk (or soy if you prefer soy)
1 C water and 1 tbs warm water

 DIRECTIONS: 
First you want to chop and steam your potatoes, 8oz of white and 8oz of sweet.
While the potatoes are steaming, in a sauce pan (which I sprayed with a little non stick cooking spray since mom is avoiding oil)  Sautee the onion, celery, bok choy and crushed garlic for a couple minuted until the onions are nice and soft.  add the tablespoon of warm water to the bullion cube to disolve the cube and then add to sauce pan.  Add spinich and then cook for another minute.  Add almond milk, remaining cup of water, and then potatoes.  let simmer for about 20 to 30 minutes.  Soup won't be very thick, but if you're like up and want it thicker, blend half the soup in a blender, or vitamix, and then add back to the soup.  You may need to add salt for taste, but we were avoiding salt for health reasons.  Let cool and enjoy with topping of your choice.

Yummy!  enjoy a bowl.

Soy and Coconut coffee creamer

Ingredients:
2 Cups Soy milk (or coconut, almond, ect... we only tried the soy so far but it should work the same)

2 Tablespoons of Coconut Cream. (you can find it in a can much like Coconut milk, or you can let the coconut milk sit and separate the coconut water out)

3 teaspoons vanilla extract (again you can use whatever flavor you want, but we used vanilla)

2 tablespoons of desired sugar or substitute (we use Sucarlose because mom is diabetic and we can't use sugar)

Directions:

Mix all ingredients in blender until smooth (there will be some foam at the top, but that's fine as you can just mix it in when you put the creamer in a jar)

Funnel contents of blender into desired receptacle and refrigerate until use.

Makes a little over 2 cups of creamer.

Coconut Cream 2 Tablespoons

Soy milk 2 Cups

Blend until smooth, about a minute or less.

Bottle and refrigerate

 

Yummy Kale Chips

Preheat oven to 300 degrees.

I used this kale, bought at Costco, but otherwise if you are using bunched kale, clean, destem, dry and tear into pieces.

I needed a large bowl for mixing.

I like olive oil, but I think almost any kind of oil would work.

I added 2 tablespoons to a large bowl of kale.

Now toss.

I used a large bowl with a snap-on lid to shake it all up.

I don't want to use a lot of salt, so I used Vegit, no salt added.

Pour some on top.

Then shake it up.

I tried a second batch using garlic powder...

1 teaspoon...

...and then onion powder, 1 teaspoon.

Snap on the lid and shake it up.

Spread out on a cookie sheet lined with parchment paper.

I sprinkled a little extra Vegit on it and then bake in the oven at 300 degrees until crispy. It will shrink quite a bit. Keep checking and turn over halfway through.

 

It took me about 40 minutes total to reach crispy.

Enjoy!!!