15 Soups That Will Actually Cure Your Cold

1. Coconut Ginger Carrot Soup

Creamy is where this incredible coconut ginger carrot soup recipe goes. Have your heard so many delicious flavors in one recipe title? Even better, this soup is an amazing immunity-booster just in time for cold and flu season.

2. Immune Boosting Vegetable Soup

Tis the season for colds, flus, and sickey germs everywhere. This supremely flexible ingredient soup is the perfect antidote to all that.

3. Flu Fighter Chicken Noodle

Loaded with good for you ingredients and full of flavor – this absolutely delicious chicken noodle soup makes for a wonderful dinner! It’s also a tasty remedy for battling off a nasty cold or flu!

4. 5 Ingredient White Chicken Chili

All you need are few simple ingredients to create this delicious 5-Ingredient Easy White Chicken Chili recipe. You can make it quickly on the stove, or let it simmer all day in your slow cooker.

5. Healing Green Tea and Chickpea Soup

This recipe is for a marvelous, healing soup with some cold-fighting garlic-y tortilla triangles for dipping. It’s a triple-carb affair (naturally) because your body needs the fuel so, yes, now is the time to eat chickpeas, pasta and bread in one meal. There are veggies in there too and it’s the perfect base to add some shredded chicken or tofu to if you desire.

6. Roasted Carrot Ginger

Besides the vigor added from the fresh ginger, the flavoring of this soup comes from a little bit of ground coriander and allspice. Simple.

7. 15-Minute Coconut Curry Noodle Soup

Despite the speediness of its assembly, this soup has an amazingly complex, flavor. Enjoy the richness of the coconut milk, the spicy of the curry paste, the tangy bite of the lime to the funky awesomeness of the fish sauce.

8. Roasted Carrot and Sweet Potato Turmeric Soup

This roasted carrot and sweet potato soup is warm, comfy, and healing for the soul. And with turmeric – a natural anti-inflammatory will ease all pain.

9. Turmeric Miso Soup with Shiitakes, Turnips and Soba Noodles

To “cleanse” your body of toxins is to treat it well. By that, we mean more fruits and vegetables, clean food free of preservatives, and more home-cooked meals. We know the thought of making a home-cooked meal can be daunting, given busy schedules and such. But what if you could make this delicious (and healthy) soup in 20 minutes?

10. Turmeric Broth Detox Soup

Make this fragrant detoxing Turmeric broth, then make the soup your own. This one meal can easily be made in 30 minutes or less! If you feel like slurping, add in some rice noodles, chickpeas and kale

11. Cleansing Detox Soup

This oil-free Cleansing Detox Soup is packed with all the good stuff, and by good stuff we mean immune-boosting natural remedies like fresh lemon juice, fresh zingy ginger, bright turmeric, balancing cinnamon, and a touch of spicy cayenne. Detoxifying vegetables and leafy greens like kale, broccoli, celery and carrots will cleanse, nourish and make you feel whole.

12. Golden Beet and Fennel Soup

This Golden Beet and Fennel Soup is an earthy creamy healthful soup. full of nutrients and fiber. Not only is this golden beet soup not red, it also hits the spot on a cold winter’s day. BOOMshakalaka!

13. Thai Yam Soup with Lemongrass and Ginger

Vegan and gluten free, this recipe for Thai Sweet Potato Soup is healthy and light, and will bring a little sunshine into your life with its bright, warm flavors.

14. Black Bean and Sweet Potato Superfood Soup

This soup has a hint of sweetness and is spiced with chipotle chili powder, cumin, and turmeric. Black beans, sweet potato, and red cabbage all make a superfood star appearance dressed with cilantro and avocado.

15. Immune Boosting Garden Herb Stock

There is nothing more of a sialagogue than a pot of stock simmering away on the stovetop and this vegan garden herb stock is a recipe you will definitely want to make again and again.

[via]

Cooking With Vegetables From Root to Stem

Ever hear about something that is a new trend and all the rage and think, “I’ve always done that?” One of the food trends for this year is for chefs to put the focus on vegetables. Similar to the whole “nose-to-tail” practice used in cooking meat, there is now a “root-to-stem” practice where no part of a vegetable or fruit goes to waste. Well, it may be a new trend in the culinary world but I’ve been cooking that way for years. Other people may lop off the tops of carrots, beets and radishes, throw away the fronds from a bulb of fennel, and discard the stalks from a head of broccoli, but I cook with all of it. With the price of food rising and the increased amount of food waste, it only makes sense to get the most out of the food we buy. The leaves, stems, stalks and skins of vegetables have their own unique tastes and textures so it’s like getting multiple veggies in one package. Here are some ways you can start cooking from root to stem.

1. Asparagus Stems

Whenever I cook asparagus, I trim the tough, woodsy ends off. Then they go in a storage bag into the freezer until it’s time to make stock. Add the stems to the pot with the celery, onions, and water. Season with herbs and spices, bring to a boil and simmer for at least half an hour. Strain and store in the freezer until you’re ready to use it. Or use the whole asparagus right away to make this delicious and refreshing Raw Asparagus Soup.

2. Beet Greens

Beets are delicious and so are the greens that come attached to them. Use them to make Beet Greens Pesto or sauté them as in these Beet Greens with Garlic and Toasted Almonds and Sautéed Beet Red Greens. I love to use them to make a salad to go along with my Borscht soup. See more ways to use beet greens in Beet and Carrot Greens: How to Use Them Instead of Toss Them.

3. Broccoli Stalks and Leaves

There was a time when I preferred to buy broccoli crowns because I thought I was getting more edible food for my money. Then I realized that the broccoli stalks are delicious and really filling. Now I get upset if my broccoli doesn’t come with the stalks attached. When I cook broccoli, I cut off the florets and then get to work on the stalks. They can be peeled to remove the outer peel but I usually just chop them up and add them with the florets to whatever I’m cooking. Use the stalks in stir-fries and salads like this Broccoli Salad with Quinoa, Scallions and Roasted Cashews. Another way to use the stalks is to use a julienne peeler to make broccoli “noodles” or a regular peeler to shave the stalk into thin ribbons. Use these noodles raw or cooked in lighter pasta dishes like this Tomato Basil Broccoli Noodle and White Bean Salad and this Tofu Scramble with Broccoli Noodles. The leaves are edible as well. Add them to salads and stir-fries just as you would any other dark, leafy greens.

4. Carrot Tops

When I was a kid, we fed the carrot tops to our parakeets. Today, I use them in lots of dishes. Carrot greens can be bitter so blanch them first. Use them to make pesto, vegetable stock, and salads. Add them to sautés, stir-fries and smoothies. Running low on parsley or cilantro? No problem! Carrot greens can stand in for them in recipes or as a garnish. See all the ways to use carrot tops in Beet and Carrot Greens: How to Use Them Instead of Toss Them.

5. Cauliflower Stems and Leaves

Cauliflower is hot right now. You knew that but did you know you can eat the stem and the leaves? Every time we read a cauliflower recipe, it tells us how to remove the leaves and cut the florets off the stem. When I cook cauliflower, I cut off the florets and then I chop up the stem and cook it with florets. It takes just as long to get tender as the florets do. You can also leave the stems attached when you cut the head of cauliflower into steaks as in this Cauliflower Piccata. The next time you make Roasted Buffalo Cauliflower Bites, leave the stems attached to the florets so you have a “handle” to hold each piece by. Use the leaves by adding them to the dish towards the end of cooking so they slightly wilt.

6. Celery Stalks and Leaves

Celery is an under-appreciated vegetable as it is; don’t make it feel even worse by throwing away its outer stalks and pretty, tender leaves. Every bit of the celery is edible. Use all the stalks, inner and outer, in your dishes. You can peel the stalks to make them less “stringy.” Make celery the main attraction as in this Braised Celery dish. Celery is very healthy, so add it to your smoothies and juices turn it into soup and enjoy it in this Onion, Celery and Mushroom Stuffing. Use the celery leaves in soups and salads or as a garnish instead of parsley.

7. Chard Stems

Whenever I get rainbow chard, I make sure that I use the stems. They are too pretty to throw away! They can be blanched until tender and used to make pickled relishes. I like to chop them up and saute them before adding the greens in dishes like this yummy Swiss Chard with Onions, Currants and Pine Nuts and Gluten-Free Lemon Swiss Chard Pasta.

8. Fennel Stalks and Fronds

Fennel can be used from bulb to fronds. The bulbs have overlapping layers of fennel, sort of like a cabbage. The stalks are similar to celery in both texture and crunch. The feathery fronds look like fresh dill but taste like anise and make a beautiful garnish. Fennel seeds can be bought whole or ground and add a bright note to dishes. Check out 10 Ways to Cook with Fennel Tonight and then try this Orange Fennel Salad with Agave-Mustard Dressing, Mizuna, Fennel, and Mulberry Salad and Roasted Fennel.

9. Jackfruit Cores

When I first cooked with jackfruit, recipe instructions said to cut the outer part of the sliced jackfruit away from the core and discard the core. That would have meant throwing away about half of the jackfruit that came in the can. I didn’t understand that since the core is really tender so I just cut up the entire slice and cooked it. Read Have You Tried Cooking With Jackfruit Yet? Get Started With These Recipes! Then use the meat and the core to make Jackfruit Philly Cheesesteaks, Jackfruit Ropa Vieja, and BBQ Jackfruit.

10. Leek Greens

Leeks are relatives of onions and garlic, but they have a milder taste than either of them. They are most often used as an aromatic for soups and stews, but they can also be the main ingredient of dishes. Leeks can be eaten raw in salads, sautéed until tender, braised to make them soft and sweet or grilled until charred. Most recipes tell you to cut the green leaves off and discard them but they are edible and delicious. Cook them along with the rest of the leeks or cook them as you would other leafy greens. Use them to make this Pureed Lentil Dip with Caramelized Leeks, Sweet Potato, Carrot and Leek Soup, Cheesy Leek and Potato Gratin, and Mushroom and Leek Risotto With ‘Parmesan’ Tempeh.

11. Potato Skins

Like so many of my other vegetables, I don’t peel potatoes before cooking with them. I just scrub them clean and cook. If you do peel your potatoes, don’t throw the peels away. Cook them the same way you cook fries. You can fry them or you can bake them in the oven. Simply toss the peels with a bit of olive oil and seasonings – my choices are garlic powder, paprika, and black pepper. Then cook them in the oven for about 20-25 minutes at 425 degrees. When they are browned and crispy, sprinkle with kosher salt and munch away. They make a great snack or use them as a crunchy garnish as you would crispy fried onions. It’s like having Potato Skins or French Fries without the actual potato.

12. Radish Leaves

One year I had a ton of radishes. The green leaves on radishes do not last long so you have to use them right away. I used the radishes to make my Caramelized Radishes and the leaves to make Radish Leaf Pesto that became an amazing pasta sauce. To make it: combine 4 cups fresh chopped radish leaves, ½ cup chopped walnuts, 3 cloves garlic, the zest and juice of half a lemon and 2 Tbs. vegan parmesan in a food processor. Stream in up to ¼ cup extra-virgin olive oil while processing the ingredients. When the pesto is smooth, season with kosher salt and black pepper to taste. When the pasta is al dente, reserve 1 cup of the cooking water and add it, little by little, to the pesto to loosen it up a bit. Toss the pasta in the pesto sauce and serve hot. Radish leaves can also be used in salads but they can be bitter so you might want to blanch them first.

Learning how to use all the parts of a vegetable is like trying new foods. When we cook from root to stem, we not only lessen the amount of food we waste but we gain a larger variety of healthy and delicious dishes we can make. Try it and let us know how it goes.

[via One Green Planet]

Vegan Valentine’s Day Recipes

Nothing says romance like a cruelty-free Valentine’s Day. If vegan Valentine’s Day recipes seem like they’re out of your wheelhouse a little bit, don’t’ worry! We’ve got lots of ideas for you to choose from! There are even some ideas for entire menus, so this list really has way more than 10 recipes.


10+ Vegan Valentine’s Day Recipes

1. Chocolate Truffles – These vegan truffles use homemade cashew cream in place of dairy-based cream in conventional truffle recipes. The results are decadently delicious!

2. Almost Raw Truffles – This is an even simpler Valentine’s Day truffle recipe that requires no stove at all. And they’re free from refined sugar, too!

3. Mango-Banana Smoothie – Start the day off with a healthy breakfast packed with natural aphrodisiacs.

4. A Whole Vegan Menu – If you’re doing Valentine’s Day at home, we’ve got you covered. This menu has everything from a signature cocktail to a romantic vegan main dish and dessert.

5. Raw Chocolate-Peppermint Brownies – This is another super simple vegan dessert. All that you need to make it is a blender.

6. Grapefruit-Cranberry White Wine Spritzer – This is a festive cocktail that’s refreshing, tart, and not overly boozy. Because getting sloppy drunk isn’t super romantic.

7. Another Whole Menu – This menu had me at Tipsy Vodka Cream Sauce. YUM!

8. Romantic Dinner a Deux – Vegetarian Times has a nice selection of recipes complete with nutritional information.

9. Lemon-Ginger Vegetable Pie – This roasted veggie pie has plenty of ginger, a natural aphrodisiac. It’s a perfect Valentine’s Day main dish.

10. Easy Vegan Quiche – You can make this quiche with any veggies that you like. And your date doesn’t have to know how easy it was to make!

[via Eat Drink Better]

22 Delicious Meatless Main Dishes To Make For Thanksgiving

1. Stuffed Butternut Squash

With a simple and nourishing ingredient list, this dish manages to be packed with flavor (one of the many benefits of eating in-season). It also happens to be a very pretty dish that would make a deliciously satisfying addition to your Thanksgiving table. Recipe here.

2. Mediterranean Baked Sweet Potatoes

The concept is simple:

Baked sweet potatoes – cut in half to shorten cooking time
Seasoned, roasted chickpeas
Garlic-herb sauce
Parsley-tomato salad for garnish

The result is a 30-minute lunch or dinner that’s both satisfying, savory and sweet, and seriously healthy. Grab the recipe here and if you already have sweet potatoes on the menu? Make something similar with eggplant.

3. Grilled Chipotle Lime Cauliflower Steaks

These cauliflower "steaks" demonstrate that more than almost anything else we've grilled; their tongue-in-cheek name is a good indicator of how satisfying a centerpiece they make on any table. They're smoky and spicy, with a squirt of lime and flurry of cilantro. Get the spicy recipe here.

4. Potato and Green Garlic Crustless Quiche with Goat Cheese, Gruyère, and Chives

The quiche recipe is quite simple: cook up some vegetables, whip up a batter of eggs, milk, and flour, combine the two and add some cheese, bake, and voilà. Brunch. (Or lunch. Or dinner. Or all of the above.) Try the recipe yourself here.

5. Roasted Vegetable Galette

This savory galette is a wonderful lunch or snack for those who still wait for warm days. It's full of flavors and vitamins that we so much need during a long cold winter. Find the recipe here.

6. Roasted Fall Vegetable and Ricotta Pizza

Such an inventive way to get nutrients without feeling deprived! Also a great day-after-Thanksgiving treat. Snag the delicious, easy recipe here.

7. Acorn Squash with Walnuts & Cranberry

What says “fall” better than pumpkins and squash? They come in such a huge variety of colors, shapes and flavors these days! The addition of walnuts gives you an added boost of healthy oils, which are good for your cardiac health and help you lower cholesterol. Seriously, do you need more convincing? Try the recipe out here.

8. Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust

The cauliflower and mushroom combo works amazingly well in this quiche and now you can enjoy the favorite combo for breakfast lunch and dinner! Enjoy the recipe here.

9. Chili Polenta Pie

Do you need a "pot pie challenge"? Cause this is the recipe for you.

10. Vegan Mushroom, Chestnut & Cranberry Tart

This tart is perfect for holidays – make it the day before and heat through once dinner’s nearly ready. If you can’t get wild mushrooms, use more chestnut ones. Try it out this year!

11. Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

Tender, caramelized brussels sprouts with extra crispy tofu and brown rice, topped with an irresistible sweet-and-spicy glaze. This meal requires some prep work, but once you're ready, you can cook the rice, sprouts and tofu in about 30 minutes, while making the glaze in the meantime. For a simple side dish, roast 2+ pounds of sprouts and skip the rice and tofu. Find the recipe here.

12. “Ricotta” Stuffed Cabbage

This is the gluten free solution stuffed shells. You’ll notice this recipe also pasta-free but trust me – this “cheesy” cashew filling – tastes just as indulgent.

13. Roasted Eggplant with Cilantro-Almond Salsa

Serve this amazing eggplant with couscous, topped with a dollop of yogurt and a spoonful of salsa. Yummmmm! Try this recipe here.

14. Vegan Lentil & Sweet Potato Shepherd’s Pie

Forget the traditional style shepherd's pie and instead opt for this recipe on stuffed with deliciously seasoned lentils and veggies, and topped with a gorgeous, vitamin-packed sweet potato mash. It’s every bit as delicious as the original, but low in fat and high in protein, fiber, and nutrients. This shepherd’s pie is the perfect simple, economical, hearty dinner that the whole family will love.

15. Butternut Squash Alfredo Baked Shells

This Butternut Squash Alfredo Stuffed Shells recipe is made with a lighter alfredo sauce, and is perfectly sweet, savory, and delicious!

16. Autumn Root Vegetable Gratin with Herbs and Cheese

This classic dish, other than its near universal appeal, is that it is deceptively simple to make relative to its beauty. Plus, you can probably make it with what you have in your fridge and pantry right now. Try it out now!

17. Mushroom, Spinach and Scallion Tart

This vibrant recipe includes spinach leaves intermingle with roasted mushrooms in a light-as-air (and easy-to-assemble) phyllo shell. The custard-like filling comes together quickly in a blender.

18. Stuffed Portobello Mushrooms with Crispy Goat Cheese

The portobellos are lightly grilled and topped with a chunky homemade tomato sauce, sautéed spinach and shallot mixture, soft goat cheese, and topped with a crispy breadcrumb topping. They're hearty enough to be served on their own, with a simple salad or grain (such as quinoa or pasta!), or as a side dish. Try serving this recipe at the table.

19. Vegetarian Wellington with Seitan, Roasted Mushroom & Kale

Make this vegetarian wellington recipe for Thanksgiving and the turkeys of America will love you! And so will your guests. This welling is a puff pastry wrapping, stuffed with orange and fennel seed braised seitan, thyme roasted mushrooms and kale. All served with the best vegetarian gravy ever! 

20. Butternut Squash-Kale Tart

Embrace the flavor of a sweet butternut squash with open arms and into a delicious tart mixed with kale and grated Gruyere. Try this recipe out this Thanksgiving.

21. Provolone and Mushroom Gratin

Cheesy potatoes get a whole new look with the addition of Provolone cheese, Portobello mushrooms and fresh thyme. Find the recipe here.

22. Roasted Sweet Potato & Black Lentil Salad

This roasted sweet potato and black lentil salad recipe is something easy to nosh throughout a meal or even while cooking! It's great served at room temperature and it’s vegan, simple and with the addition of scallions for sharpness and celery for crunch it makes a dish everyone will love.

[via BuzzFeed]