how to make gluten free Creamy Tomato Thyme Soup for vegans

Creamy Tomato Thyme Soup

Photo: © Fire and Earth Kitchen

This super simple Creamy Tomato Thyme Soup will satisfy your craving for a warm meal as the fall temperatures continue to drop.

To make this a heartier meal, I highly recommend serving the soup with a vegan grilled cheese sandwich! And if you’re over the age of 10, don’t worry there’ll be no judgment. You’re never too old for grilled cheese and tomato soup.

Creamy Tomato Thyme Soup

Yields 4 servings.

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, chopped
• 1 28 oz can of tomatoes, diced, crushed, or pureed
• ½ cup coconut milk
• ½ teaspoon salt, you can omit this if the canned tomatoes are salted
• ½ teaspoon black pepper
• 1 teaspoon fresh or dried thyme
• 1 cup water

Directions

1. In a medium-sized pot, heat olive oil on medium low heat and add the onion and garlic. Saute lightly for 2-3 minutes.
2. Add canned tomatoes and all other remaining ingredients. Cover and simmer on medium heat for 10 minutes, until heated through and fragrant.
3. Serve as is or blend to desired creaminess. You can use either an immersion blender or you can transfer to a blender and puree in batches. If you’re using a traditional blender, be sure to let the soup cool before blending.

A big thanks to Renee Press at Fire and Earth Kitchen for sharing this recipe and several others over the past few months!

also read : 

What Do Vegans Eat?

how to make Breakfast Tortilla Pesto Pizzas (vegan breakfast)

Breakfast Tortilla Pesto Pizzas

Renee Press / Fire and Earth Kitchen

Fact—Pizza is one of those meals that’s so delicious it can be eaten at any time of the day, including breakfast time.

A big thanks to Renee Press, founder of Fire and Earth Kitchen, who clearly understands this very important fact. Forget your bowl of cereal tomorrow morning and give this recipe a try!

Breakfast Tortilla Pesto Pizzas

Yields 1 personal pizza.

Ingredients

• 1 tortilla

Pesto

• ¼ cup nuts or seeds of choice—pumpkin, sunflower, walnuts, pine nuts, pecans, or almonds work well
• 1 clove garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ½ cup spinach—kale, Swiss chard, or arugula will also work
• ¼ cup fresh basil—parsley, mint, or cilantro will also work
• ⅓ cup water

Suggested Toppings

• Thinly sliced potato
• Mushrooms
• Onions
• Corn
• Chives
• Spinach
• Greens
• Peppers
• Avocado
• Broccoli

Directions

1. Preheat oven or toaster oven to 400°F.
2. For the Pesto: Combine all ingredients in a blender or food processor and process for 30 seconds—scraping down the sides a few times—until creamy.
3. Pour onto tortilla and spread out evenly with a spoon. It should be a nice thick layer.
4. For the Toppings: Prepare desired veggies as needed and arrange on top of the tortilla. Place tortilla on baking tray and bake for 10 minutes, or until it starts to brown and gets crispy and toppings are soft and cooked through.
5. Remove from oven and top with avocado, salt, pepper, and any other favorite flavors. Cut into slices or roll up like a burrito. Enjoy!

Recipe Tips and Variations

• If you’re using avocado slices, don’t add them to the pizza until it comes out of oven.

also try baking : 

Banana Bread

Cranberry Almond Biscotti

how to make gluten free Breakfast Hash for vegans

Breakfast Hash

I often refer to myself as the, “Everything-but-the-kitchen-sink” kind of cook. I look at what I have in the fridge, and see what I can literally throw together to make a delicious meal. For me, no dish illustrates this better than my vegan breakfast hash. I really think I’ve never had the exact same ingredients every time I’ve made this meal. The only ingredient that I always include is the pre-cooked polenta, which I buy at Safeway and has a long shelf life.

This is a hearty meal that can can be served at any time of day, and is easy to make for a group of people. The best part is that you don’t need exact measurements of anything and it’s a great way to use that produce in the fridge whose days are numbered.

Ingredients:

• Pre-cooked polenta
• olive oil or another plant based oil
• any variety of potato or sweet potato
• your choice of greens (such as kale or spinach
• canned beans
• fresh (steamed) or frozen vegetables
• salsa (optional)
• avocado (optional)
• vegan cheese (optional)
• vegan meat (optional)
• nutritional yeast (optional)

To prepare: Wash all of your produce. Skin and cube potatoes, chop veggies, cube polenta, de-spine greens and chop into strips. Open and rinse canned beans.

To cook: steam potatoes and fresh vegetables, if using, either with microwave steamer or in steamer basket over a pot of boiling water. Set aside.

Warm beans by either putting in microwave or heating on stove over low heat, stirring occasionally. Do the same with vegan meat, if using.

Put a dollop of olive oil on the bottom of a frying pan. Turn on to medium-low heat, and add polenta. Make sure the cubes are coated in oil, and cook until they start to turn golden, flipping occasionally. Add greens. Keep stirring and add more oil if needed. After greens start to shrink, add potatoes, then vegan meat and nutritional yeast (if using), beans and steamed vegetables. Continue to cook over medium-low heat until everything is warmed.

Put on a plate and serve. Feel free to top it with vegan cheese, salsa, avocado, vegan sour cream, or any of your other favorite vegan condiments. We even added tortilla chips here. Get creative, and enjoy!

also read : 

What Do Vegans Eat?

HOW TO COOK Penne with tomato and basil sauce