Kitchen Sink Minestrone Soup

I have a confession to make… We ate steak on Saturday night. And you know what? I didn’t enjoy it at all. For one thing Jason overcooked it on the BBQ (sorry to call you out, J!). And it was just kind of… boring. Plus after being essentially meat-free for almost two weeks, both Jason and I found it didn’t really agree with our stomachs. Enough said, right? But since we had steaks in our freezer, it seemed like a waste not to eat them. The whole experience taught me that I don’t actually miss meat at all, so I guess it’s a win!

Feeling fully committed to a meatless lifestyle, I pulled together this kitchen sink minestrone soup last night and it turned about amazing. And the best part about a big batch of soup is that it’s always better on the second day, right?

Here’s the recipe, if you’re interested. Also, you don’t actually need these specific ingredients, use this as a guideline and just add whatever is in your fridge.

1 to 2 tablespoons of extra virgin olive oil
2 cloves of garlic, finely chopped
3 stalks of celery, diced
1 small yellow onion, diced
2 medium sized carrots, thinly sliced
1 red or yellow bell pepper, chopped
1/2 cup of frozen peas
several mini potatoes, quartered
1 796 mL can of diced tomatoes (I used Kirkland Organic)
4 cups of vegetable stock
1 can 540 mL red kidney beans
1 and 1/2 tablespoons of dried oregano
1/2 teaspoon of dried chili flakes
salt and pepper to taste

In a dutch oven (or heavy bottom soup pot), add evoo over medium heat. Add garlic, onions, celery and carrots and sautée about three minutes until onions are translucent. Add bell pepper and potatoes, sautée five more minutes and add salt and pepper. Add canned tomatoes, vegetable broth, oregano and chili flakes, stir altogether and let simmer over medium for 15-20 minutes, stirring reguarly. Add kidney beans and frozen peas and reduce heat to medium/low until veggies are soft throughout. Serve with a sprinkling of parmesan cheese or nutritional yeast if you want to go fully plant-based.

Enjoy! Thanks for popping in, friends.

What we’re eating: One pot curried vegetables

Jason called me around noon yesterday and said (with a mouthful of food, I might add), “I’m eating a chicken wrap for lunch… I forgot!” What he forgot is that we aren’t supposed to be eating meat anymore! At least not for the most part.

And before you ask, or make the recommendation, yes we watched The Game Changers on Netflix and, yes, that documentary was a big motivator in trying to make the transition to a more plant-based diet. If you haven’t seen the film yet, I definitely recommend checking it out. The main focus of the doc is on the health benefits of a plant based diet but they also discuss the environmental and animal side of things as well.

It’s been about a week and a half with our new-found eating habits, and by no means have we made the full switch over to all plant based. Will we ever go all in? I don’t know. Maybe yes? This shift will take some time and a bit of getting used to but so far we’re into it.

Surprisingly, Jason has been the main driver of it all. I mean, let’s not get confused, I basically do all the household cooking (and it’s not like that’s changing anytime soon), but he’s just as eager as I am to make the change and actually he was the one who piped up first and said “we gotta do this.” Both of us really prioritize health and wellness, so this next step feels like a natural evolution.

We all know the benefits of plant based diets whether we choose it or not. Lower cholestoral. Less animal agriculture. Better environmental impacts. But here is what I’m actually discovering to be one of my favourite benefits. MORE DELICIOUS FOOD OPTIONS AND RECIPE IDEAS.

I’m happy to report that I have navigated out of a cooking rut that I’d been wallowing in for a loooooong time. And hallelujah! Last night I made a one pot curried vegetable dish and it was, in my and Jason’s humble opinions, delicious! I’ve also started incorporating miso and ramen noodles into my repertoire. More soups and stews! And this weekend I am testing out a meatless Shepherd’s Pie with green lentils from Fraiche Food, Full Hearts. I’ll let you know how that turns out!

I was so stuck in my meat-with-a-side-of-vegetable cycle and dinners were just becoming so boring. Which is sad because I love cooking and, I love eating! So this shakeup in the kitchen has been welcome change. I encourage anyone who’s stuck in the same rut I was to consider going meatless a couple of days a week and force yourself out of your routine. You just may find yourself with way more culinary imagination and rewarded by delcious food! And with veganism and plant-based foods becoming so much more mainstream, it’s never hard to find inredients or inspiration.

Here is last night’s curried vegetable “recipe” in case you’re looking for some inspiration.

1 medium red or yellow onion
3 cloves of garlic
2 medium carrots
Several mini potatoes (I don’t know how many I used! But just eyeball it. These will make up a bulk of your dish.)
1 red bell pepper
handul of spinach
1/2 cup of cashews (optional)
tablespoon-ish of curry powder (I actually didn’t measure so just use your own judgment)
1 can coconut milk
1 cup vegetable broth
1/2 teaspoon of cayenne
s + p to taste

Start by sautéeing the onion and garlic over medium. Add sliced carrots. Sautée for about three minutes. Add potatoes. Sautée another four to five minutes and add chopped bell pepper. Sautée another couple of minutes. Add can of coconut milk, vegetable broth, curry powder and cayenne. Let simmer on medium for five to eight minute and then reduce meat to medium low. Let simmer another six to ten minutes until vegetables are soft but not to mushyy. Then add the spinach and mix until wilted. Top with raw cashews and serve with toasted naan bread. Enjoy!

Do you have any great meatless dishes that you love? Share them with me! I’m always looking for new ideas.

Have a great one, friends!