cabbage | Kid Tested Firefighter Approved

This is the ultimate comfort soup! It’s SO GOOD you’ll want to lick the bowl when you’re done! The cabbage and mushrooms are such nice additions too.

Cheezy Cabbage Potato Soup

This recipe is from Melomeals: Vegan For $3.33 A Day (FAV!) I added sliced baby portobello mushrooms because I had them and they were a nice addition! The ingredient list is long but this is actually a really easy soup to make so don’t be intimidated!!

Cooking spray (optional, you can water saute if you’re oil-free)

1 onion (around 1 cup, diced)

1 tsp dried thyme

1 tsp dried dill

1 tsp paprika

1/2 tsp caraway seeds

5 cloves garlic

pinch salt

6 cups shredded green cabbage (around 1/2 a medium head) – (I used the fresh organic cabbage from my CSA box, YUMMY!!!)

1 (8oz) pack of sliced baby portobello mushrooms (white mushrooms would be okay too)

2 cups diced potatoes (around 2 medium) – (Used the organic potatoes from my CSA, so good!)

1-2 canned chipotle pepper in adobo (use 1 if you don’t like heat in your soup) – I use 2

6 cups water

1.5 bouillon cubes – I use no salt added veggie broth cubes

black pepper to taste

Method:
1. In a large, heavy bottomed soup pan over medium heat spray with cooking spray add the onions, garlic and spices. Cook for several minutes, or until the onion is translucent.

2. Now, add the cabbage, mushrooms, potatoes and chipotle pepper(s) and coat with the spice/onion mixture for several more minutes. This part is tricky because the veggies haven’t cooked down yet so use two spoons to mix.

3. Add the water and bouillon and bring to a boil, uncovered. Simmer for several minutes, then turn the heat down to low and cover and allow the potatoes and cabbage to cook.

4. Meanwhile, prepare the ‘cheese/cream mixture’

Cheesy Cream:

1/2 block lite tofu – I used half a box of Organic Mori -Nu Firm Silken Tofu

1/4 cup nutritional yeast

1.5 Tbsp tahini

2 tsp dijon mustard

2 small cloves garlic – I used about 1 Tbsp minced garlic

1 tsp yellow mustard (prepared)

2 Tbsp umeboshi vinegar (or 1 T soy sauce and 1 T lemon juice)

1 Tbsp lemon juice

Directions:

1. Process all of the above in a food processor until totally smooth.

2. When the soup is done take it off the heat (this is VERY important or the mixture will curdle) and stir the cream mixture into the pot.

3. Let it sit, covered for 5 minutes and taste for salt/pepper.

4. If you’d like, add around 3 cups of the soup to the food processor and puree for a creamier soup (and to get all of the cheesy sauce out!). Add the pureed soup back into the pot – THIS IS WHAT I DID

This makes around 8 cups of soup… trust me you will LOVE the leftovers! This soup gets better the longer it sits in the fridge too!

Saute onion, garlic and spices. Add in cabbage, potato, mushrooms and chipotle

Add water and bouillon

Make Cheezy Cream in food processor (only takes a minute!)

I added 2+ cups of soup into the food processor with cheeze, blended then poured back into main soup

Poured back in

Yummy!

Spicy Broccoli Cheeze Soup (kidtestedfirefighterapproved.com)

We eat a ton of kale salad but this one is the absolute best! I highly recommend this one, you WILL NOT be disappointed. I’ve added the Smoky Maple Tempeh Crumbles to make it more of a meal-type salad and it’s awesome! You can make this without the tempeh too, it’s so good either way! Plus, this salad keeps well in the fridge for a few days so it makes awesome leftovers!!

AMAZING Kale Salad topped with Smoky Maple Tempeh Crumbles

This salad recipe is from food blog Melomeals: VEGAN FOR $3.33 A DAY, one of my favorites!

Here is her recipe:

Ingredients:

4 cups kale, destemmed and cut in a chiffonade – I use Black Kale/Lacinato or also called Elephant Kale
1/2 – 1 teaspoon best quality sea salt (smoked salt would be fabulous here!) – I use Alderwood Smoked Salt from World Spice Merchants but you can use regular salt if that’s all you have (Smoked salt is best though!!)
2 Tablespoons freshly squeezed orange juice
1 Tablespoon balsamic vinegar – I add a little extra
½ teaspoon garlic powder
½ teaspoon orange zest
2 cups shredded carrots
1 cup chopped red cabbage
½ cup chopped sun-dried tomatoes
2 Tablespoons minced red onion
½ cup chopped green olives – make sure you mince them well
1 cup toasted sunflower seeds
½ teaspoon cumin seeds
Pinch nutmeg
½ cup raisins
1 cup cilantro, chopped
1 Tablespoon soy sauce
Salt/pepper to taste if needed

Directions:

– In a large mixing bowl, add the kale, salt, orange juice, vinegar and garlic powder. Massage well with
your hands for several minutes.

– Add the rest of the ingredients and massage well

Let salad sit for 10 minutes; taste and adjust seasonings and enjoy!

For the Smoky Maple Tempeh Crumbles – you can use these in a lot of other dishes too, they are great in breakfast burritos, other salads and just by themselves! You can also keep them in cubes instead of mashing them.

* 2-4 blocks Organic Tempeh – from Trader Joe’s

* 2-4 tsp Liquid Smoke (depending on how smoky you like it!)

* 2-4 Tbsp Pure Maple Syrup (depending on how sweet you like it!)

– I use 4 blocks of tempeh (from Trader Joe’s) so I have enough for leftovers (I always double this salad recipe for leftovers) – you can use 2 for a single batch of this salad

** Note: I used to cook these in oil but I’ve since removed oil from our diet. You can bake these crumbles on parchment paper at 350 degrees for about 20-30 minutes. Stir every 10 minutes or so.