Vegan, Gluten-Free, Dairy Free

With the holidays coming up and the snow starts falling on the ground, it’s a perfect time for warm vegetables. This recipe is so incredibly colorful and easy to make.

Ingredients

• 3 heads of Broccoli
• 2 cans coconut milk
• 1 squash
• 2 carrots
• 2 peppers
• 3 portabella mushrooms
• 2 tablespoons balsamic
• 2 tablespoons Rosemary
• 2 tablespoons Thyme
• 2 tablespoons Oregano
• 2 tablespoons Paprika
• 3 cups spinach

Directions

1.     Cut up broccoli and add to a sauté pan with ½ can of coconut milk

2.     Cut up squash and add to pan

3.     Cut up carrot and add to the pan. We are adding the vegetables that need take the most time to cook. Add the rest of the coconut milk in with the carrots

4.     Cut up peppers and add to the pan

5.     Lastly, add the spinach and spices, then let cook for about 10- 15 minutes or until cooked all the way.

6.     In a separate pan sauté portabella on medium-low heat in some balsamic dressing. It’s very easy to cook with balsamic dressing, you just may have to stir the mushrooms a little bit more.

7.     Top mushrooms with stir-fry.

8. Enjoy 🙂

* You can add more or less coconut milk, the more “soup-like” you want to make it add more. If you want it to be more of a “stir fry” add less.

Optional: Nutritional yeast as a topping 🙂

The post Creamy Vegetable Stir Fry appeared first on Wellness Training Institute.

Soup season is almost among us! If you’re excited like we are, you know that cold weather means warm vegetable soup! We made 2 different kinds this past weekend… Blended Vegetable and Creamy Mushroom. This is something Nicole likes to make often as meal prep and then freezes some for the future. You can find the Blended Veggie below and the Vegan Cream of Mushroom one here. Enjoy!

Ingredients 

• 2, 8 oz packet mushrooms
• 8 large cloves garlic
• 1 large purple onion
• 2 stocks of celery
• 2 large jalapeños (or mild peppers if you don’t prefer spicy)
• 1 head of Kale
• ½ cup Nutritional Yeast
• 1 tsp Paprika
• 1 tsp Rosemary
• 1 tsp Thyme
• 1 tsp Oregano

Directions:

1. Start by adding a splash of water to mushrooms in a large pot on medium heat
2. Chop garlic up, set aside and let sit for 10 minutes
3. Chop up onion and add into mushrooms
4. Add the garlic to the onions and mushrooms
5. Cut up celery, and set aside
6. Cut up Jalapeños (you can take the seeds out of the jalapeños to make it less spicy)
7. After the mushrooms, onions, and garlic have been cooked to your liking add celery and jalapenos
8. Fill up the pot with water (about 60 ounces)
9. Cook for about 45 minutes on medium heat
10. Add Kale to the pot and continue cooking for 15 minutes of cooking
11. Let cool and blend using an immersion blender.
12. While blending, start adding spices (nutritional yeast, paprika, rosemary, thyme, and oregano!)
13. Wa La 🙂

You can use an immersion blender, or put the soup into any high-speed blender that you have 🙂

The post Blended Veggie Soup appeared first on Wellness Training Institute.

This weekend for Cooking Day Nicole made 2 different soups, Blended Veggie, and Cream of Mushroom. A lot of times when cooking, it’s easier to make larger batches and freeze part of it for the rest of the week. Soups are great for that! Check out our recipe below:

Ingredients:

• 2, 8-ounce containers sliced cremini Mushrooms
• 4 large cloves of garlic
• 1 Large white onion
• 5 cups Almond Milk (you can make your own)
• Cashew cream sauce (makes about 2 cups)
• ½ tsp Paprika
• ½ tsp Rosemary
• ½ tsp Thyme
• ½ tsp Oregano

Directions:

1. Cut up mushrooms (we used mushrooms that were pre-cut) onion, and add to a large pot with a splash of water.
2. Heat on medium
3. Chop garlic and add to the mushrooms after sitting for 10 minutes
4. Blend all ingredients for the Cashew Cream Sauce and set aside
5. Add 2 cups Almond Milk to the pan after the mushrooms, onion, and garlic is cooked to your liking (about 20 minutes typically)
6. Add cashew cream sauce to the pot.
7. Add remaining almond milk.
8. Let cool, and blend! You can put it in any high-speed blender, or use an immersion blender.
9. Top off with Paprika, Thyme, Rosemary, and Oregano
10. Enjoy!

The post Vegan Cream of Mushroom Soup appeared first on Wellness Training Institute.