Vegetarian Bean Soup

bean soup

I love homemade soup! I love it so much that I make it as often as I can!

If you’re looking for a simple, vegetarian soup, this recipe is for you!

The amount of ingredients in this vegetable bean soup are large so you can savour this meal over and over again before making up another batch. If you don’t need that much soup you can cut the ingredients in half.

Feel free to add other vegetables or spices of your choice!

Tomato and Bean Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients

  • 10 cups of water
  • 2 cans tomato soup
  • 2 vegetable bullion cubes
  • 2-3 cups of cooked beans of your choice
  • 3 cups diced potatoes
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup cherry tomatoes or 1 can of diced tomatoes
  • 5 garlic cloves, minced
  • 1 chopped onion
  • 1/2 teaspoon of turmeric

Instructions

  1. Bring water to a boil.
  2. Add tomato soup, bullion cubes, potatoes, carrots, celery, tomatoes, garlic cloves, onion and tumeric.
  3. Boil for 10-15 minutes.
  4. Lower temperature to medium heat and cook until potatoes and vegetables are soft, approximately 30 to 40 minutes.
  5. Add cooked or canned beans (rinsed well), simmer on low for an additional 15 minutes.
http://www.theglamourtrash.com/vegetarian-bean-soup/

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How to Make Lentil Sprouts

lentil sprouts

When Nick decided to go vegan out of the blue years ago I decided to do it with him. I thought Nick would cave for sure, it being summer and all, with steaks and burgers constantly being made on my parents backyard BBQ, but I ended up being the one to give in. He’s been a strict vegetarian ever since.

I know there are about a zillion reasons to go vegan: health, environment, animal rights, etc., and so I try my best to eat a variety of vegan dishes throughout each week (although I have been considering giving it another try soon).

One of the things that made it difficult for me as a vegan was my distaste for legumes and beans. Even after years of forcing myself to eat them for their health benefits, I still find myself shuddering at their texture.

Then, a couple of years ago I decided to try and make my own sprouted lentils because, hey, I like bean sprouts, why not make them at home myself? So I tried it and it turns out it’s surprisingly easy to do.

lentil sprouts

Lentil Sprouts

Ingredients

  • Jar
  • Sprouting lid, cheesecloth, or some other type of material (I used a scrap of sheer fabric)
  • Elastic band
  • 3/4 cup dry lentils
  • 2 cups of water

Instructions

  1. First, rinse your dry lentils a few times in cold water.
  2. Place them in your glass jar with water. Then, cover the top of the jar with a screen or cloth, held on with an elastic band.
  3. Let them soak overnight, or for eight to 12 hours, out of direct sunlight.
  4. The next day make sure to drain them and rinse them.
  5. From this point on until their done, rinse with water and drain them every 12 hours.
  6. Once the lentil sprouts are about 1/2 an inch to an inch long, they're done! Remove them from the jar, place them on paper towel to dry and keep refrigerated in an air tight container
http://www.theglamourtrash.com/how-to-make-lentil-sprouts/

You should get about three cups worth! You can put them on wraps, in spring rolls, on salads, in stir-frys or on their own.

Have you ever made your own lentil sprouts? 

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How to Deep Fry Tofu

 

deep fried tofu

If you’ve never tried deep-fried tofu, you’re definitely missing out.

Crunchy and flavourful, deep-fried tofu is definitely a tasty alternative to meat. You can add it to stir-fries, soups, salads, or eat it on its own!

Deep Fried Tofu

Prep Time: 10 hours

Cook Time: 15 hours

Ingredients

  • 2 cups of vegetable oil
  • 1 block of firm or extra firm tofu, drained and patted dry
  • 1/4 cup of flour
  • Salt and pepper to taste

Instructions

  1. Heat oil in a pot until it reaches 350 degrees over medium heat.
  2. Drain tofu and pat dry.
  3. Cut tofu into cubes and roll around the flour/salt/pepper mix.
  4. Once oil is heated, drop a couple of tofu cubes in to test it. It should turn a golden brown in roughly 5-10 minutes.
  5. If all is good, drop in your tofu cubes, stir once in a while and remove with a slotted spoon. Place deep fried tofu on paper towel to soak up some of the extra oil.
  6. Save oil for future use, it's still good and there's no point in wasting that much oil!
http://www.theglamourtrash.com/how-to-deep-fry-tofu/

The first time I had deep fried tofu was at a Thai restaurant here in Cambridge, Ont. It was served with rice, steamed broccoli and an amazing black bean sauce. It’s probably one of the most delicious things I’ve ever eaten, and if you’re ever in town or leave near a Ben Thahn restaurant, you have to try it!

Otherwise, follow this recipe and make your own, easy-peasy!

My favourite way to enjoy deep fried tofu at home is on top of a bed of rice, with steamed vegetables and teriyaki sauce!

deep fried tofu 3

Have you ever had deep fried tofu? Have you ever made it at home?

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Cheesy Garlic Spaghetti Squash

Guys. GUYS. I just made a wonderful discovery, which I’m sure probably more than half of you have made before me, and that is spaghetti squash. I just tried it for the first time, and I’m sitting here wondering why the heck I never tried it earlier! This was SO easy to make, and SO delicious. I’m a huge fan of pasta, which isn’t always the healthiest thing on the planet, and I’ve been seeing a ton of recipes where people replace their pasta with this instead. I was a little worried I wouldn’t enjoy it, because I’m not really a huge squash fan in general. But no, this has stolen my heart, and my mom really enjoyed it too! I got the recipe from Healthy Recipes.

Cheesy Garlic Spaghetti Squash

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Cheesy Garlic Spaghetti Squash

Ingredients

  • 1 whole spaghetti squash
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/2 teaspoon of died oregano
  • 1/2 teaspoon of garlic powder (or more if you like it extra garlicy!)
  • 4 oz shredded mozzarella cheese
  • 2 table spoons of parmesan cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. While you wait for that to heat up, take your spaghetti squash and poke some holes all around it with a fork. Stick it in the microwave for around a minute, this will help it soften up so it's easier to cut into.
  2. Cut the squash in half, and scoop out all the seeds and pulp. Place the halves cut side down into a baking dish, and add about a 1/2 inch of water. Cover with foil, and bake for 45 minutes. To test if the squash is done, carefully remove the foil and pierce the squash with a fork. If it's ready, the fork will easily pierce into the soft squash. If it doesn't feel ready, stick it in for a little longer, probably longer than 15 minutes.
  3. Once the squash is ready, carefully transfer the two halves to a cutting board, with the cut side now facing up, and wait for it to cool down a little. Switch your oven to broil. Take a fork and scrape along the inside of the squash, you should notice it starting to become stringy. Make sure to keep the outer shell intact.
  4. Remove the stringy insides and place them into a bowl. Add the olive oil, salt, pepper, oregano, garlic powder, and 3 oz of the mozzarella cheese. Mix it all together, and then carefully scoop it back into the two squash halves. Sprinkle the rest of the mozzarella cheese on top, you can add the Parmesan now or after we broil it, whichever you prefer. Place the squash halves on a baking sheet and broil for 3-5 minutes, until the cheese on top is melted.
  5. Serve.
http://www.theglamourtrash.com/cheesy-garlic-spaghetti-squash/

And now for some not-very-professional, step-by-step photography, courtesy of me. 😊

image77So little ingredients, such big flavour. (That was lame.)

image-111Before…

image-2222….After!

image-3333Scoop the insides into a bowl & mix in the other ingredients.

image-4444Scoop everything back in, add the cheese on top & broil.

image-66666*Drooling.*

Honestly you guys, I can’t even put into words how easy this is to make, and how friggen good it tastes. I was scraping my bowl clean, which is easy to do when the bowl is part of your meal! 😉 It doesn’t take long either, the only part that takes a while is warming up the squash, but in that time you can do anything you want. There’s no excuse for you all to not try this. Like I said, I’m not a squash fan, but I would eat this again any day! Let me know if you try it and like it, or if you know any other yummy spaghetti squash recipes! xx

ruvhfduvhdfuvh

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Vegan Fried Rice

friedricerecipevegan

There are times in our house when there just doesn’t seem to be anything good to make, or perhaps I’m just lazy. Either way, throwing together a quick dinner-in-a-dish meal is usually the perfect solution!

This vegan fried recipe is super simple to make, it’s versatile, healthy and pretty damn good tasting.

Vegan Fried Rice

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

  • 4 cups of rice, previously cooked and cooled off
  • 3 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of vegetable oil
  • 2 garlic cloves, minced
  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 1/2 cup of chopped broccoli, stems and all
  • 1/2 cup of corn kernels
  • 1/2 cup or lentils, or more

Instructions

  1. Heat your skillet with a tablespoon of vegetable oil on medium heat and throw in your garlic, onions, carrots, celery and broccoli. Cook for 5-10 minutes, or until vegetables are soft. Quickest way to soften them up is to place a lid over them, stirring occasionally.
  2. Next, stir your soy sauce, sesame oil, corn and lentils into your rice. If you don't have leftover rice, simply make a batch of rice according to the instructions and cool down before using.
  3. Throw your rice mix into the skillet with the rest of your veggies and mix together, flatten it down and let it cook for about 10 minutes.
  4. Salt and pepper to taste and you're done!
http://www.theglamourtrash.com/vegan-fried-rice/

friedricerecipevegan2

The nice thing about this vegan fried rice recipe is that it contains a variety of food that adds up to one delicious and nutritious meal! Plus, you can add or take out any ingredient you want like sesame seeds, cauliflower, snap peas, tofu or bean sprouts.

Eating vegan is super healthy, and it’s recommended that you eat at least three vegetarian dishes each week. This vegan fried rice recipe is one everyone can enjoy, vegan or not.

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Chickpea and Kale Salad

chickpeakalesalad2

This colourful chickpea salad has a couple surprise ingredients!

The softness of the chickpeas mixed with the fibrous texture of raw kale makes for a surprisingly wonderful combination that’s not only tasty but good for you, too! Add a few carrots, tomatoes and lemon juice mixed with balsamic vinaigrette and you’ve got yourself an excellent side dish ready in minutes!

Chickpea and Kale Salad

Ingredients

  • 1 can chickpeas, rinsed well
  • 1 medium sized yellow onion, diced
  • 2 large carrots, peeled and diced
  • 1 cup cherry tomatoes
  • 1 cup chopped kale
  • 1 teaspoon lemon juice
  • 3 tablespoons balsamic vinaigrette

Instructions

  1. Prep all of your vegetables by washing, peeling, dicing or chopping them.
  2. Rinse your chickpeas well, pour them into a bowl and add the rest of your ingredients.
  3. Mix well and serve.
http://www.theglamourtrash.com/chickpea-and-kale-salad/

chickpeakalesalad

Whenever I’m feeling especially lazy at dinner time, I like to make this quick and simple chickpea and kale salad for Nick, since he’s vegan and I’m not. But even as someone who isn’t vegan, I still enjoy this salad a lot!

If you’re ever invited to a potluck where vegans will be, this salad is a huge hit!

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Salsa Chicken Casserole

salsachicken casserole recipe

Hey guys! Sarah here with my first ever blog post, adorable right? Well guess what. Tonight I made one of my first real dinners, and it was so damn good, I thought I’d share it with you all. You’re welcome in advance. 😉 I got the recipe from Tip Hero but if you’re like me and don’t like having too many tabs open on the Internet, well you’re in luck, because I’m going to share with you the recipe on here, as well as my attempt at step by step pictures. Don’t judge, okay? I’ll get better in time, hopefully.


Salsa Chicken Casserole

Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 15 minutes

Salsa Chicken Casserole

Ingredients

  • 1 cup of uncooked basmati rice, rinsed.
  • 1 cup of frozen corn, thawed.
  • 15 ounce can of black beans, drained & rinsed.
  • 16 ounce jar of salsa.
  • 1 cup of chicken broth.
  • 1 1/2 teaspoons of ground cayenne pepper.
  • 1 teaspoon of oregano.
  • 1/2 teaspoon of salt.
  • 1/4 teaspoon of pepper.
  • 2-3 chicken breasts, depending on size.
  • as much shredded cheese as your heart desires.

Instructions

  1. Preheat your oven at 375 degrees Fahrenheit.
  2. Mix all of the ingredients (except for the shredded cheese), including: basmati rice, corn, black beans, salsa, chicken broth, cayenne pepper, oregano, salt, pepper, and chicken breasts in a casserole dish.
  3. Cover the casserole dish and bake for 1 hour.
  4. Remove from the oven, uncover and add the shredded cheese on top. Leave uncovered and bake for an additional 10 minutes.
  5. Serve.
http://www.theglamourtrash.com/salsa-chicken-casserole/

salsa chicken casseroleDon’t these ingredients just look FABULOUS!?

Okay, so the next few steps are pretty simple. Basically you just wanna throw that all in a decent sized dish. Yup, that’s it. Except for the cheese, of course. That’s going to go on top afterwards. Mix all the ingredients in the dish together, and then add your chicken, pushing it as far down as you can, trying to get most of it covered by the mixture. Then grab some tin foil, and tightly cover the top. Now you just gotta pop it in the oven for an hour and wait. Here’s some nice progress pictures, by yours truly.

salsa chicken casserole 2Rice, corn, and beans hanging out.

salsa chicken casserole 3Salsa came to join the party.

salsa chicken casserole 4Spicin it up… get it!? Haaaa.

salsa chicken casserole 8Giving these chicken breasts a beautiful bath… Or something.

salsa chicken casserole 5See ya in an hour!

salsa chicken casserole 6Hello there, beautiful friend.

I know, I know. Professional food photographer over here. Anyways, after an hour you should have something that looks like this.

The next step is obviously the best part, besides eating it. Throw some cheese on this bad boy, and then throw him back into the oven until the cheese has melted. Depending on how much or little you used, your finished product might look something like this.

salsa chicken casserole 7Boo ya!

There ya have it folks, have you ever seen something more beautiful in your entire lives? Well, you probably have, but that’s not the point here. Congrats, you’ve successfully made it through my first blog post, and hopefully made it through making this delicious dish as well! If you do make it I hope you enjoy it as much as I did, because I thought it was hella good. Let me know if you did! xx

ruvhfduvhdfuvh

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