Lemon Tortellini Soup (vegan options)
I kinda wish it was colder out today because this would have been even more satisfying. If I had more time, I'd try to make completely vegan and even gluten free. Maybe next year. Source: Electric Mommy | Serves: 4 | Time: 30 min Changes: used vegan ingredients, except for the pre-packaged tortellini Ingredients 2 tbsp vegan butter ½ tbsp garlic minced ½ white onion chopped ½ tsp red pepper flakes 8 cups veggie broth ½ tbsp Italian seasoning 18 oz tortellini, refrigerated (
2 days ago1 min read
Egg Drop Soup (DF, GF)
I had some dental work yesterday, so soft foods for a few days. The good news: this was easy and delicious! Source: The Woks of Life | Serves: 6 | Time: 15 min Changes: used veggie stock; skipped msg; replace cornstarch with tapioca flour. Ingredients 4 cups veggie stock 1/2 tsp sesame oil 3/4 tsp salt 1/8 tsp sugar 1/8 tsp white pepper 1/2 tsp turmeric 3 tbsp tapioca flour (mixed with 1/3 cup water) 3 eggs, lightly beaten 1 scallion, chopped Instructions Bring the stock to
2 days ago1 min read
Tex-Mex Tofu Frittata (GF, V)
Source: Vegan Yack Attack | Serves: 2 | Time: 45 min No changes! Ingredients 1 tsp coconut oil 1/4 cup red onion, thinly sliced 1 package of firm #tofu 1/2 cup vegan mexican shreds, plus 1/4 Cup for topping 1/2 tsp onion powder 1/2 tsp turmeric 1/3 tsp garlic powder S&P, to taste 1/4 cup bell pepper, sliced 1/4 cup tomato, chopped (I used cherry #tomatoes) 1/2 cup cooked black #beans To serve Additional chopped tomato and red onion Instructions Preheat the oven to 400°F. Hea
2 days ago1 min read
