Soup and salad is the perfect combination for rainy days, and this dinner puts a nice twist on the typical tomato soup and grilled cheese sandwich. The kale soup is basically a meal within itself, so this will be hearty and filling.
Food in Portugal tastes to me like a fabulous mix between Italian, Spanish, and French, and this soup is a great example. Often called “caldo verde” (green soup), this kale soup is typically served during festivals and has become one of the most famous Portuguese foods. Usually it's served with chorizo, but you can either buy vegan chorizo or leave it out. It's delicious either way.
2-3 garlic cloves, minced
1 1/2 c. finely chopped onions
3/4 c. sliced carrots
1/4 c. olive oil
2 large russet potatoes, peeled and cubed into 1-inch pieces
4-5 c. low-sodium vegetable stock
1 package Soyrizo or pan-fried tempeh
8 c. chopped kale
5-6 small Yukon Gold potatoes, chopped into 1-inch cubes
salt and pepper to taste
In a large stockpot, cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened, about 5-10 minutes. Add the russet potatoes, the broth, and 4 cups water.
Bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. Puree the stockpot contents with an immersion blender (or transfer to a regular blender if you don't have an immersion blender).
While the potatoes are cooking, cook the Soyrizo in a skillet over moderate heat until browned, stirring occasionally. Add browned Soyrizo and cubed Yukon Gold potatoes to stockpot, cook till potatoes become slightly tender, about 10 minutes. Stir in chopped kale and season to taste with salt and pepper. Cook until kale has become wilted--then serve!
Per serving: 321 calories, 4g fat, 33 calories from fat, 14g protein, 65g carbohydrates, 8g dietary fiber, 0mg cholesterol, 481mg sodium, 737mcg vitamin K, 1.1mg vitamin B6, 1665mg potassium, 16,790IU vitamin A, 160mg vitamin C, 0.7mg copper, 1.5mg manganese
You can certainly go that exact route if you can find vegan croissants and good vegan cheese (I recommend Daiya), but this is a healthier version that works great as a side to our soup entree. Paninis are a cinch to prepare, and you can change them up to fit your tastes. If you prefer fresh tomatoes to sun-dried, by all means sub them in here.
8 slices whole grain bread
2 c. arugula
16 sun-dried tomatoes, soaked in water for 10 minutes
1/2 c. fresh basil, chopped
Olive oil to coat bread
Salt and pepper to taste
Vegan cheese like Daiya (optional)
Oil one side of each piece of bread, and then assemble four of them onto a preheated panini press (oil side down). Divide the arugula evenly on the four pieces, and then cover with the tomatoes. Sprinkle on salt and pepper and chopped basil, and then cover with the remaining four slices of bread (oil side up). If you are adding cheese, add it on top of the basil before covering it with the bread. Cook until the outside is crispy and the grill marks start to emerge.
Per serving (depends on type of bread, cheese): 161 calories, 3g fat, 22 calories from fat, 8g protein, 27g carbohydrates, 5g dietary fiber, 0mg cholesterol, 389mg sodium, 20.5mcg vitamin K, 17.6mcg selenium, 1.2mg manganese
This rice pudding is shockingly simple to make and is perfect for any left over rice you have sitting in the fridge. You can make it more or less creamy, depending on your preferences, simply by adjusting the milk. I love this with hemp milk, which is thick and creamy, but soy and almond work as well. You will end up with some leftovers of pudding, and actually, this is healthy enough to eat for breakfast.
1 c. medium grain brown rice
2 c. water
1 1/2 to 2 c. non-dairy milk (hemp, almond or soy)
1/3 c. brown rice syrup (or maple syrup)
1 tsp. vanilla extract or paste
1/2 tsp. cinnamon
1 tsp. lemon zest (optional)
1/3 c. raisins (optional)
1/4 tsp. ginger (optional)
1/8 tsp. nutmeg (optional)
You can use leftover brown rice in a pinch, but to make fresh rice, bring a saucepan to medium heat and combine water and rice. Bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes. Remove saucepan from heat and let sit, covered, for 5 minutes.
Add milk and rice syrup to cooked rice, stirring well. Return saucepan to stove. Cook over medium heat, stirring continuously, for 15 to 20 minutes or until very thick and creamy.
If pudding is too thick, thin with a little more milk until desired consistency. Remove from heat and stir in vanilla extract, cinnamon, and raisins. If you want to add a little zing, add the lemon zest/ginger/or nutmeg here. It will help bring out the flavors. Let rice pudding cool slightly before serving.
Per serving: 259 calories, 2g fat, 21 calories from fat, 54g carbohydrates, 5g protein, 3g dietary fiber, 1.2mg manganese