This week’s installment of Freedom Friday is brought to you by my empty-ish fridge! My lovely husband is out braving a wicked thunderstorm and food shopping during the few hours which we have free nightly. What a guy! So the ingredients I have to work with are scarce, but that is part of the fun, right? Right. Plus, my creativity gets to climb to another level when I am faced with less ingredients. In a vegan household, you can always count on a few staples, the fun products may differ, but the vegans I know always have a few delicious items on hand for any type of last-minute dinner emergency. If you don’t already have these ingredients handy, get on it! These will save you when you or your love, best friend, roommate, whoever does not want to brave the lightning for a few “necessary” items.
Kitchen Sink Soup, Kate-Style
2 carrots, sliced into thin rounds
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can crushed tomatoes
1/2 can tomato paste
1 clove garlic, minced
1 large onion, diced
1 cup Brown Rice Elbow Macaroni
2 cups vegetable broth
sea salt, to taste
black pepper to taste
1 tbsp. cayenne pepper
1 tsp. sesame oil (or canola)
OPTIONAL INGREDIENT FOR THOSE WITHOUT A SOY ALLERGY: 1/2 cup Soy Crumbles, cooked to package directions and added with tomato paste
1. Cook macaroni to package directions in vegetable broth, lower heat to medium and cover
2. Heat oil in a pan on medium, add garlic and move around until slightly browned, add onions and reduce heat to low until onions begin to brown, mix in tomato paste and cover
3. Add crushed tomatoes, chickpeas and kidney beans to broth pot, replace cover
4. Slowly add pan ingredients to the soup pot, sprinkle with cayenne pepper, salt and black pepper and cover
5. Let simmer for 15-20 minutes and serve!
Also on Freedom Friday: Zesty Gnocchi With Spinach
Allergen free Vegan Butter Recipe
Gluten Free Apple Chunk Muffins
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Photo: Kate Coffey
