Monday, February 6, 2012

Creamy Potato Soup

I made this recipe in our slow cooker yesterday because I've been craving potato soup, and it was delicious. Very simple to put together also. I made it vegan by using unsweetented soy milk, but if you don't have that on hand, you could use something else.

Creamy Potato Soup
Adapted from Healthy Slow Cooking

4 medium russet potatoes, peeled & diced
2 cups vegetable broth
1 tsp minced garlic
1 tsp dried rosemary
1 cup unsweetened soy milk

In slow cooker, combine all ingredients except soy milk. Cook on low for 6-8 hours. Stir in milk and puree with an immersion blender or mash potatoes with a potato masher before serving.

I topped the bowl in the photo with McCormick Bac'n Bits* and chopped scallions (no-count). You could also add fat free cheddar cheese or vegan cheddar cheese*.

Sunday, January 1, 2012

Tempeh Bell Pepper Chili

I found this recipe using one of my favorite iPad apps -- the Whole Foods app. It's free and is great for finding recipes that use ingredients you have on hand, or figuring out what to do with something you haven't tried before. I have a few blocks of tempeh I need to use up, so I bought some bell peppers this week so we could try it. It turned out delicious and is very easy! (And it only cost $1.16 per serving. I bought the peppers at Aldi. Wouldn't buy them anywhere else this time of year! Tempeh is cheapest at Trader Joe's.)

Tempeh Bell Pepper Chili
From Whole Foods

2 tbsp extra virgin olive oil
8 oz package tempeh, crumbled
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 tbsp finely chopped garlic
1/2 tsp salt
Ground black pepper to taste
2 15-oz cans kidney beans, rinsed & drained
2 15-oz cans diced tomatoes, with liquid
1 cup water
2 tbsp chili powder
1/2 tsp ground cumin
1 bay leaf
Crushed red pepper flakes (optional)

Heat oil in a large pot over medium heat. Saute peppers, garlic, and tempeh in oil 5 minutes, stirring frequently. Add remaining ingredients, bring to a boil, reduce heat to med-low and simmer, covered, for 30 minutes to allow flavors to meld. Uncover and let stand at least 5-10 minutes to thicken and cool before serving.

Makes 6 servings, 1 heaping cup each.