Miso Soup Recipe

• 4 cups water
• 1 tbsp. shredded nori or  wakame seaweed
• 1/3 cup miso
• 3 green onions (scallions), chopped
• 1/2 block firm tofu, cut into 1-inch cubes
• Dash soy sauce (optional, omit for a gluten-free soup)

How to Make It

1. Bring water to a slow simmer and add seaweed. Allow the seaweed to simmer for at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have, so keep that in mind.
2. Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. It's best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup.

1. That's it! Making miso soup is so easy because the fantastic flavor from the miso does all the work for you. Enjoy your vegetarian and vegan miso soup. 
2. 
   

Makes 4 servings.

Nutrition Facts:
One serving provides approximately:
Calories: 91, Calories from Fat: 32
Total Fat: 3.5g, 5%, Saturated Fat: 0.5g, 3%
Cholesterol: 0mg, 0%
Sodium: 882mg, 37%
Total Carbohydrates: 8.6g, 3%
Dietary Fiber: 1.6g, 6%
Sugars: 2.1g, Protein: 6.8g, Vitamin A 3%, Vitamin C 4%, Calcium 5%, Iron 8%, based on a 2000 calorie diet

JAMAICAN JERK CHIK’N CHILI

HOW TO MAKE CHILI WITH JAMAICAN JERK SPICES AND JACKFRUIT

It’s easy, If you get everything ready and lined up, like an assembly line, you’ll have everything in the pot, ready to roll, in less than 15 minutes. Once the ingredients are in the pot, all you’ll need to do is bring them to a boil and then reduce to a simmer until the chili begins to thicken.

First – Dice the peppers and onion and mince the garlic. Drain and rinse the beans, or measure out your homemade beans. Put the spices in a small dish. Drain and rinse, then chop the jackfruit. Open the container of tomatoes so it’s ready to go. Measure the water so it’s also ready to go.

Second – Sauté the onion and peppers until translucent and soft. Push the onion and peppers to the side of the pot and add the garlic and spices. Stir and cook until the spices release their oil and become fragrant. Quickly add the tomatoes, soy sauce, and water and stir well.

Third – Add the beans and jackfruit and bring to a boil. Reduce to a low simmer and cook for approximately 2 hours so the spices have time to come to life and the chili thickens. Stir frequently.

Fourth – Once the chili begins to thicken, add the fresh thyme and cilantro and stir well. You can also add the cayenne pepper and brown sugar if you so desire. I added the cayenne because we love hot food. I didn’t add the sugar because I thought that the tomatoes added just enough sweetness. Now add the cornmeal and stir until completely combined. Cook for 15 minutes.

Four easy steps to the most delicious jerk chili that you’ve ever tasted.

This is a base recipe, meaning that you can make it your own. If you like a stronger cinnamon, allspice, or cumin taste, go ahead and slowly add more. If you don’t like one of the ingredients, leave it out (although, I’d suggest sticking to the base recipe [aside from the cayenne and sugar]). Make this your own.

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil or 3 tbsp (45 ml) water
• 1 large yellow onion, finely diced
• 2 poblano or jalapeno chili pepper, seeds removed and finely diced
• 4 garlic cloves, smashed and minced
• 2 (5 g) tsp cumin
• 2 tsp (5 g) allspice
• ¾ tsp nutmeg
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ cup (120 ml) soy sauce
• 1 (26 oz [750 g]) container chopped tomatoes
• 6 cups (1440 ml) water
• 1 (15.5 oz [439 g]) can of light red kidney beans, drained and rinsed
• 2 (15.5 oz [439]) cans of dark red kidney beans, drained and rinsed
• 2 (20 oz [565 g]) cans of young jackfruit, drained and rinsed
• ¼ cup (10 g) fresh thyme leaves or 1 tsp dried
• ¼ cup (10 g) fresh cilantro leaves, chopped
• Dash or more (if you like it hot) of cayenne pepper (optional)
• 1 tbsp (15 g) brown sugar (optional) See Note
• 1 tsp (more if you like) ground sea salt
• Ground black pepper to taste
• ¼ cup (43 g) cornmeal plus ½ cup (120 ml) water

Instructions

1. Drain and rinse the beans and open the container of tomatoes. Measure out the spices (if you’re using dried thyme add to the spices) and place in a small dish. Coarsely chop the jackfruit.
2. In a large pot, heat the oil or water on medium-high heat. Add the onions and peppers and cook until the onions are translucent and soft, approximately 5 to 7 minutes. Push the onions and peppers to the side of the pot and add the garlic and spices to the pot and stir until the spices release their oils and become fragrant (don’t overcook), approximately 1 minute. Add the tomatoes, water, soy sauce, beans, jackfruit, and cayenne (optional). Stir to combine and bring to a boil. Reduce the heat to simmer and cook for approximately 2 hours, or until the chili begins to thicken. Whisk the cornmeal and water together in a cup and add to the chili with the fresh thyme and cilantro. Add the salt and pepper. Stir well to combine and cook for 15 minutes. If you want the jackfruit to be more of a shredded texture, use two forks and shred the pieces.

Notes

NOTE: Jerk spices can be potent or subtle. This recipe is a base for you to go with. If you want a stronger flavor of cinnamon, or ginger, or any of the spices, individual or combined, feel free to add more to suit your tastes. Just make sure that you add slowly and taste often until you achieve your desired flavor. Brown sugar is another ingredient that you’ll find in Jerk spice. I didn’t think this chili needed it because the tomatoes added a nice touch of sweetness. If you want that rich sugar flavor, add 1 tbsp (15 g) of brown sugar.

Vegan Beef Broth

How to Make Vegan "Beef" Broth

Make vegan "beef" broth that tastes like beef broth! All of the flavor, none of the cruelty!

 Course Soup

 Prep Time 20 minutes

 Cook Time 3 hours

 Total Time 3 hours 20 minutes

 Servings 12 cups

 Calories 20 kcal

 

Ingredients

• 15 g (1 TBS) Vegan Worcestershire Sauce
• 32 g (2 TBS) Miso Paste
• 30 g (2 TBS) Balsamic Vinegar
• 24 g (2 TBS) Magickal Seasoning Blend
• 18.6 g (2 TBS) Magickal Broth Powder
• 90 g (3/8 c) Reduced-Sodium Tamari Soy Sauce
• 1 Gallon Water
• 2 Onions
• 2 Carrots
• 2 Celery Stalks
• 2 Roma Tomatoes
• 8 oz Mushrooms

Instructions

1. Chop the vegetables into approximately 1" pieces and set aside.
2. Fill a large soup pot with one gallon of water and set aside.
3. Whisk the vegan Worcestershire sauce, miso, balsamic vinegar, Magickal Seasoning Blend, and Magickal Broth Powder together in a small bowl. Add the Tamari and whisk again.
4. Add the chopped vegetables and the liquid mixture to the pot, and stir to combine. Bring to a boil over medium-high heat, stirring every 10 to 15 minutes.
5. Reduce the heat, and simmer for 2 hours, stirring every 20 minutes. Remove the pot from the heat and allow to cool.
6. Strain the broth, being sure to squeeze all the liquid out of the vegetables. Weigh or measure the broth, and add enough water to make an even 12 cups (see blog post for detailed directions). 
7. Transfer the broth to containers with tight-fitting lids. Freeze any that won't be used within a few days.

Vegan Chicken Broth

How to Make Vegan Chick'n Broth

Make vegan chick'n broth that tastes like chicken broth! All of the flavor, but none of the cruelty!

 Course Soup

 Servings 12 cups

 Calories 14 kcal

Ingredients

• 24 g (2 TBS) Magickal Seasoning Blend
• 56 g (6 TBS) Magickal Broth Powder
• 1 Gallon Water
• 2 Onions
• 2 Carrots
• 2 Celery Stalks
• 2 Roma Tomatoes
• 4 Mushrooms

Instructions

1. Add the water, Magickal Seasoning Blend, and Magickal Broth Powder to a large soup pot. Stir well to combine.
2. Chop the vegetables into 1" pieces, and add them to the pot.
3. Bring to a boil over medium-high heat, stirring every 10 to 15 minutes.
4. Reduce the heat, and simmer uncovered for two hours. Stir every 20 to 30 minutes.
5. Remove the pot from the heat, and let the broth cool. 
6. Strain the broth through 6 to 8 layers of cheesecloth lining a colander. Gather up the corners of the cheesecloth and twist the top. Squeeze the vegetables to get all the broth out. See the blog post for photos showing how to do this.
7. Transfer the chick'n broth to containers with tight-fitting lids. Store in the fridge for up to five days. Freeze any that you won't use that soon.

White Bean Chili (Vegan & Gluten Free)

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 4

Ingredients

• 3 cans White Beans (drained and rinsed)
• 2 Bell Peppers (remove seeds and stem)
• 1 Jalapeno (remove seeds and ribs if you don’t like it too spicy)
• 2 Shallots
• 2 cloves Garlic (smashed)
• 1 tablespoon fresh Cilantro
• 2 cups Veggie Broth
• 1 cup Corn (frozen, I used organic)
• ½ teaspoon Cumin
• ½ teaspoon Coriander
• ½ teaspoon Chili Powder
• Salt and Pepper to taste

To Serve

• Lime wedges (a little squeeze is delish on top!!)

Instructions

1. In a food processor puree 1 ½ cups of the beans (add some veggie broth if you need it to get things going)
2. Add the pureed beans to a medium pot
3. To the food processor add the peppers, shallots, garlic and cilantro
4. Pulse until the texture of salsa
5. Add the pepper mixture to the pot with the pureed beans
6. Add the veggie broth, corn, cumin, coriander, chili powder, and remaining beans
7. Bring to a boil, cook until the veggies are tender
8. Add salt and pepper to taste
9. Dish up and enjoy!!