Monday, September 20, 2010

FCBD Minestrone

This is from FatChanceBellydance's new vegan cook book Devotion.  It is delicious!

1 TBSP olive oil
1-2 cloves garlic, minced
1 med. onion
2 carrots, coined
4 stalks celery, sliced
1 1/2 cups potatoes,cubed
3 zucchini, cubed
1 28oz can diced tomatoes
1 15oz can kidney beans
1 15 oz can garbanzo beans
1 cup pasta of choice
5-6 chard leaves (or spinach)
2 Tbsp dried basil (or fresh - yummy!)
1 tsp dried oregano
2 tsp. dried rosemary
2 tsp. salt
1 28oz and 1 15 oz can water (use the cans to measure)

In a large pot on med. heat saute oil, onions, carroy, celery and garlic for 5 min.
Add tomatoes, beans including liquid, potatoes, water, herbs and salt.
Bring to a boil, turn down the heat, and simmer until potatoes are tender (10 min)
Add zucchini, card and pasta, bring just to a boil, then turn off heat.

Allow to sit on the stove for a few hours for full flavor.

Kids Fun Snack Balls

  • 1/2 cup Millville corn flakes, or wheat cereal
  • 1/4 cup Berryhill creamy peanut butter, creamy
  • sheet waxed paper
Crumble the cereal in a bowl. Mix in the peanut butter, stirring thoroughly. Form mixture into small balls. Place on wax paper and put in freezer for 10 minutes or until hardened. Serve.

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
107 Kcal 8.13 g 5.93 g 4.29 g 1 g 1.68 g 0 mg 74.3 mg

Saturday, September 18, 2010

Spinach and Potato Soup

Serves: 6 • Prep time: 10 min • Cook time: 20 min
Picture of the Savory Spinach & Potato Soup recipe
  • 6 Tbsp. butter or Smart Balance or olive oil
  • 6 small all-purpose potatoes, peeled and diced
  • 1 or 2 finely chopped onion (do your kids like onion?)
  • 3 cloves garlic, chopped
  • 3 can (14.5 oz.) broth
  • 12 cups baby spinach leaves or 3 or 4 pkgs frozen spinach
  • 3 cans evaporated milk or plain soymilk (optional) 
Melt butter in 4-quart saucepan over medium-high heat and cook onion, stirring occasionally, 10 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Add potatoes and broth and bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes or until potatoes are tender. Stir in spinach and cook 5 minutes or until wilted. Process soup with a submersible blender just until smooth. Return to saucepan (add milk) and heat through. Season, if desired, with freshly ground black pepper.

Super Easy Cheese Vegetable Soup

2 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend
2 quarts vegetable broth 
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up (the 3 year old loves to do this with a butter knife.)

PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.
MASH vegetables with potato masher to desired consistency. I use a submersible blender.
STIR in VELVEETA; cook 5 min. or until VELVEETA is melted and soup is heated through, stirring frequently.

Non-Aldi Treats

  Ok, most of the time we are pretty broke and I buy all of our food from Aldi. But sometimes, if I am feeling rich, I may wonder into a health food store. Or just a HyVee Health Market. And when I do, here are the non Aldi foods I buy:

whole wheat flour (come on Aldi! Please start stocking this!)
textured vegetable protein (TVP)
Braggs Amino Acids
Red Starr nutritional yeast
Ener - G egg replacer
flax seed oil
vegetable bouillon
coconut milk

Friday, September 17, 2010

15 Easy Aldi Vegetarian Meals

These are meals our family eats almost every week. They are simple and quick and all the ingredients can be purchased at Aldi.


noodles (whole wheat!) and sauce
canned vegetarian vegetable soup
navy bean soup*
stir fry and rice
lentil loaf *
boca burgers


frozen egg rolls
boxed macaroni and cheese
frozen cheese pizza
tomato soup and grilled cheese sandwiches
egg pie
cheese soup*
potato soup*
spinach soup*

* super simple recipes to come - check back soon!

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