Creamy Vegan Cauliflower and Rice Soup

February 12, 2018 By Chanelle 12 Comments

This recipe post is sponsored by Harris Teeter.

I must admit, I don’t love everything about winter. I do not love the cold temperatures. I do not love the lack of sunshine. But there is one thing about winter that tickles my fancy: SOUP. Especially this creamy vegan cauliflower rice soup I recently came up with. It’s warming, it’s a fantastic way to use up odds and ends from your fridge and pantry, and it’s great left over! Long story short, I think this soup is going to tickle your fancy, too.

Creamy Vegan Cauliflower Rice Soup

I hinted at it above, but this soup is a great way to make use of the carrots, celery, and onion you no doubt have hanging around the kitchen. All you need to complete this savory, filling meal is a few basics from the Harris Teeter Organics line: vegetable broth, jasmine rice, and garbanzo beans!

The entire Harris Teeter Organics line is reasonably priced and every product comes with a satisfaction guarantee, meaning you’ll get a replacement AND your money back if you’re not happy. It makes organic food more accessible because it allows people (like me!) to purchase organic products without breaking the bank. Get recipes and learn more about HT Organics here!

Not only is it good for you, but this creamy vegan cauliflower rice soup is also super simple to make. The only prep work you need to do is to dice the fresh veggies and open, rinse, and drain your can of HT Organics garbanzo beans!

I made this for my decidedly non-plant-based family one lazy Sunday afternoon and I am proud to report that they all loved it! I wasn’t kind enough to leave them with the leftovers, though. Those are for ME.

Your family will love it too. It’s warming, hearty, and comforting just like the chicken noodle soup you remember from childhood. Oh, by the way! If you’re looking for something more traditional (read: non-vegan), check out our recipe for Creamy Chicken and Rice Soup.

Creamy Vegan Cauliflower and Rice Soup

Ingredients

1 tablespoon olive oil
2 ribs celery diced
2 medium carrots diced
1 medium onion diced
1 1/4 teaspoon salt divided
1/2 head cauliflower rinsed and chopped into bite-size pieces
1 15-oz can Harris Teeter Organics garbanzo beans rinsed and drained
2 tablespoons cornstarch or flour
6 cups Harris Teeter Organics Vegetable broth
3/4 cup Harris Teeter Organics jasmine rice, cooked
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper

Instructions

Add oil to a large stockpot; heat over medium heat. Add diced celery, carrots, and onion. Cook until onions are translucent and veggies are soft. Add 1/4 teaspoon salt while cooking.
Stir cornstarch or flour into mirepoix. Add vegetable broth. Add salt to taste. Bring to a simmer over medium-high heat.
Add cauliflower, garbanzo beans, rice, 1 teaspoon salt, garlic powder, black pepper, and cayenne. Cover and continue simmering over low heat for 30-45 minutes or until cauliflower is tender.
Garnish with parsley, if desired.

Baked Acorn Squash with Ling Ling Fried Rice

October 23, 2017 By Liz 55 Comments

This baked acorn squash with Ling Ling Fried Rice recipe post was sponsored by Ling Ling. All opinions expressed in my post are my own.

I love the many varieties of winter squash available in the fall, don’t you? Not only are they beautiful to look at in their natural state, they’re easy to cook and surprisingly versatile. I love using them as part of a dinner entree, and that’s exactly what I did in this recipe for Baked Acorn Squash with Ling Ling Fried Rice.

Baked Acorn Squash with Ling Ling Fried Rice

My family hadn’t tried either acorn squash or Ling Ling Fried Rice when I made it, but they trust my cooking instincts and were rewarded. It was delicious!

If you haven’t tried the Ling Ling Frozen Fried Rice line yet, that’s probably because it’s brand new! Look for it in the freezer section of Walmart. That’s where I found it, so I know they carry it.

There are five authentic, craveable Asian-style fried rice dishes inspired by recipes from Japan, China, Korea and Thailand: Yakitori Chicken, Yakiniku Beef, Thai-Style Chicken, Chinese-Style Vegetable and Bibimbap Beef, and you’d be hard pressed to taste a difference between Ling Ling Fried Rice and your favorite restaurant version.

Ling Ling uses an Infusion Cooking Method so that each grain of rice is infused with their signature sauces for exceptional flavor and taste in every bite. It’s so good that it makes staying in taste like going out, and we all know there’s nothing like being at home.

For this recipe, I chose the Chinese-Style Vegetable variety, and it was perfect with acorn squash (although I totally snuck a spoonful or two before I stuffed the squash). It’s irresistible.

Servings 4 people

Ingredients

2 acorn squash halved and seeded
1 tbsp olive oil
salt to taste
pepper to taste
1 tbsp butter diced
1 tbsp minced garlic
1 Tbsp Szechuan sauce or to taste
1 package (2 pouches) Ling Ling Fried Rice Chinese-Style Vegetables

Instructions

Preheat oven to 350 degrees F.
Place squash in a rimmed baking pan, cut side down. Bake for 30 minutes. Squash should be tender.
Turn cut side up; dot with butter and season with salt, pepper and garlic. Bake an additional 15 minutes.
While baking, prepare both packages of Ling Ling Fried Rice in microwave
Remove squash from oven and baste with Szechuan sauce. Fill with cooked Ling Ling Fried Rice. Bake another 5 minutes.

The most difficult part of the recipe (and when I say difficult, I’m lying, because it’s easy) is to bake the acorn squash. Cut two acorn squash in half, scoop out the seeds and brush with a little olive oil. Place them cut side down on a rimmed baking sheet and bake for a half hour.

Remove from oven and flip them over for a bit of seasoning (salt, pepper, butter, and garlic) before baking a little bit longer.

Brush the squash with a little Szechuan sauce for a kick of spice.

Then generously spoon the prepared fried rice into the center. You want it heaping, believe me! Bake for another 5 minutes, and then it’s dinnertime!

I hope you enjoy the Baked Acorn Squash with Ling Ling Fried Rice recipe as much as we do.

Use this coupon for $2 off one box of Ling Ling Fried Rice (there are 2 pouches inside)!

Cheese Ravioli with Vodka Sauce

March 19, 2017 By Liz 37 Comments

Don’t be scared! I know this recipe is called Cheese Ravioli with Ghost Pepper Vodka Sauce, and anything “ghost pepper” probably scares you silly (with good reason), but I promise this recipe is not gonna burn you to bits. Not even a little. And you can make this recipe with regular vodka if you want!

Truth be told, I was expecting it to be really zingy, but it wasn’t. There might be the tiniest hint of the babiest-size zing, but seriously, the sauce isn’t spicy. It’s just good. In fact, it’s so good, that I could literally slurp it down by the ~~glassful~~ spoonful. I didn’t, but I definitely considered it.

Cheese Ravioli with Ghost Pepper Vodka Sauce

While you can make the vodka sauce quicker by using canned tomatoes, I like using fresh tomatoes. The bit of extra time it takes it well worth it, my friends. The sauce ingredients cook together low and slow for a couple hours, and it’s so dang good.

Then you add the key ingredient – ghost pepper infused vodka. I discovered it at the Chesapeake Bay Distillery when visiting Virginia Beach. We absolutely fell in love with the place. I highly recommend a visit to their distillery, and better yet, their spirits. They distribute outside Virginia Beach, so look for them in your area.

Just look at this sauce. I want to dive in face first.

Once the sauce is ready, you’ll add the frozen ravioli.

Then pour the whole shebang into a baking dish.

And sprinkle on some freshly shredded Parmesan cheese. Cover and bake.

Just before serving, sprinkle on a little grated Parmesan, if desired.

Cheese Ravioli with Ghost Pepper Vodka Sauce

Author Liz Mays

Ingredients

4 lbs Roma tomatoes or 2 28 oz cans crushed tomatoes
1 1/2 tsp chopped rosemary
3 Tbsp chopped basil
1 tsp thyme
2 tsp oregano
1 tsp black pepper
1 1/2 tsp salt
1/4 cup sugar
1 12 oz can tomato paste
2 Tbsp olive oil
3 garlic cloves minced
1/2 onion diced
1 cup Chesapeake Bay Distillery Ghost Pepper flavored vodka can substitute with plain vodka
1 pint heavy cream
1 24 oz pkg mini cheese ravioli
1/4 cup freshly grated Parmesan cheese

Instructions

Core and chop tomatoes. Puree in food processor until smooth. Place in 8 qt stockpot over medium heat. Add rosemary, basil, thyme, oregano, pepper, salt, sugar and tomato paste. Stir occasionally as it heats.
Once sauce is started, warm 2 tbsp olive oil in a frying pan over med-high heat. Add garlic and onion; saute for about a minute. Remove from heat. Add vodka, then cream. Return to burner over medium heat until sauce is hot, then reduce heat to a simmer and cook for 10 minutes.
Pour vodka/cream sauce into red sauce. Simmer on med-low for 1-1 1/2 hours, stirring occasionally.
Add the package of ravioli, and return to a simmer.
Pour into large rectangular greased baking pan. Sprinkle with Parmesan cheese.
Bake at 350 degrees, covered for 25 minutes. Uncover and continue baking until Parmesan cheese is browned (approximately 15 minutes).

Enjoy!

Hearty Vegetarian Chili

February 16, 2015 By Liz 164 Comments

Not much tastes better to me on a blustery, cold winter’s day than a bowl of this hearty vegetarian chili. It warms me from the inside out and makes an easy and nutritious meal.

When I first started making chili, I cooked it with meat, but after a while I realized that I didn’t really want the meat, just the good stuff that came along with it. So I left it out, and and played around with different kinds of canned beans and canned veggies and it evolved into a hearty vegetarian chili my kids and I can’t get enough of.

I always make a big pot so I have plenty of leftovers for the week and to freeze for later. Reheated chili is as good as the day it’s made!

Since it’s National Canned Food Month, it’s the perfect time to share this recipe, as it includes so many yummy canned veggies. This is a sponsored post. All opinions are my own.

I really like cooking with canned food because the nutrition, freshness and flavor is sealed in naturally at the peak of ripeness. The quality remains top notch until the day I decide to open the cans and get cooking.

CansGetYouCooking.com has a bunch of fun stuff planned for National Canned Food Month!

Cans Make the Meal

Kelsey Nixon hosts a 30-minute special airing on Cooking Channel in February for National Canned Food Month. Kelsey will take us shopping, share fun canned food facts and create delicious recipes inspired by the foods in her Cantry.

• February 08, 2015 10:00 AM EST
• February 14, 2015 10:00 AM EST
• February 15, 2015 10:00 AM EST
• February 22, 2015 10:00 AM EST
• February 28, 2015 10:00AM EST

Cantry Cook-Off Recipe Contest

Kelsey Nixon will be judging Cans Get You Cookingʼs Cantry Cook-Off Recipe Contest! Entrants must create a unique recipe using at least two canned food items and submit the recipe, along with a photo of their dish for a chance to win $5,000! Entrants have until March 31, 2015 to enter! Enter at CookingChannelTV.com/cans

Cantry Thursdays

By the time we get to Thursday night dinner, most of our groceries have been used up, we’re tired from a long week and we don’t want to spend a lot of time in the kitchen, so we’re often tempted to call for takeout. But Cantry Thursdays are a reminder to look in our Cantry, because canned foods make homemade easy!

Canned foods are available year-round and there’s less prep, so keeping a well-stocked pantry — “Cantry” — helps you make it through the week while serving your family healthy, homemade meals you’ll feel good about.

And you’ll be ladling up big spoonfuls of goodness (like my hearty vegetarian chili) to your family too.

Visit Cans Get You Cooking for recipe inspiration and more. Unlock the goodness of canned foods and get cooking!

Hearty Vegetarian Chili

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Servings 8 servings

Author Liz Mays

Ingredients

1 can 15.5-oz dark red kidney beans, rinsed and drained
1 can 15.5-oz light red kidney beans, rinsed and drained
1 can 15.5-oz chili beans
1 can 15.25-oz whole kernel corn, drained
1 can garbanzo beans chickpeas, drained
1 can 14.5-oz petite cut diced tomatoes with green chilies
1 can 10-oz diced tomatoes with habaneros
1 can 15-oz tomato sauce + 1 can water
1/4 cup diced onion
1/4 cup diced green pepper
3 Tbsp chili powder
1/2 tsp salt
1 Tbsp Worcestershire sauce
1/4 tsp ground red pepper

Instructions

Combine all ingredients in 6-quart stockpot (or larger) and bring to a boil. Reduce heat to low; cover and let simmer for 2-3 hours.

Recipe Notes

Choose a canned tomato variety based on whether you like a little more or a little less heat.

What are your favorite chili “Cantry” ingredients?