Kale & Chickpea Udon Noodle Soup

Everyone knows soup is one of the best things to eat and what you want when you’re sick. The classic “Chicken Noodle Soup” is known as the “get well” soup. So I decided to create my own plant-based, oriental-inspired version of it. I love oriental soups, but I can’t always have them since soy and me do not get along very well. It’s a love/hate relationship, with more on the hate side. So I’m trying to find ways to make less-soy or soy-free dishes. And this is completely soy-free and oriental! WOO!

Since garbanzo beans/chickpeas taste like boiled chicken to me anyway… I didn’t worry about making this a split recipe. If you want it to be chicken instead of beans, you can always chop up a raw chicken breast and add it to simmer with the broth and veggies to cook.

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Kale & Chickpea Udon Noodle Soup

  • Servings: 6-8 Bowls
  • Time: 30-45 minutes
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A plant-based, oriental-inspired alternative to chicken noodle soup.

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Recipes Transferred to Blog!

Finally! Been working on it for a while and didn’t realize how much I had on the other website until I started moving the information over. Glad I did though. I’m able to do a lot more here then I was able to before. There will probably be more changes coming soon, but the posts will be slowing down now that I’m up-to-date.

Glad to see that there are followers already! It gives me some encouragement to know people want to see what I’m doing. Eating healthier and cleaner is on the rise, and eating more vegetarian and plant-based friendly is definitely becoming more of what people want. I just hope I can help bring something to the table, especially a “shared” one, and be able to help families in their search for plant-based recipes, and “shared” recipes.

So glad you’re here! Stay a while, check it out, and let me know what you think!

From my kitchen to yours,

-Amanda

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Pulled Jackfruit / Pork Sandwiches

Who doesn’t want BBQ pulled pork sandwiches?? Especially when you live in Texas! This is another one of our favorites and something that I can always make plenty for both of us for the next day’s lunch or dinner. You can always cut the recipe in 1/2 if it’s just for 2 people.

I usually make my Baked Beans and Sauteed Kale with Garlic and Lemon Juice with this.

Adapted from: The Veggie-Lover’s Sriracha Cookbook

Pulled Jackfruit / Pork Sandwiches

  • Servings: Plant-Based: 4-6, Meat-Based: 6
  • Time: 45 Minutes (without slow cooker time)
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Sauteed Kale with Garlic and Lemon Juice

This is a great recipe that’s quick and something that you can have as a side for almost any meal. I don’t really have any specific measurements since it depends on how much you want to make and how big your skillet is. I usually use a 12 inch skillet.

Adapted from: Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way

Sauteed Kale with Garlic and Lemon Juice

  • Servings: 2-4 servings
  • Time: 10 minutes
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Once you've made this you won't forget it. Great to add to any meal.

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Baked Beans

This you can make one of two ways – with dried or canned beans, depending on your time. Cooking beans from scratch is the way to go for many reasons – no added salts, right texture, the sugars can break down better giving you less digestive troubles – but canned beans are a savior when you’re out of time!

Baked Beans

  • Servings: 4-6
  • Time: 15-20 minutes
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Green Chili Enchiladas

Holy cow! This is a crowd pleaser if I ever saw one! It takes some time getting it all prepped and ready to go in the oven, but you can prepare the filling and the sauce ahead to save on time. And don’t be scared to make a double batch. It takes about the same amount of time, so why not make two pans of gooey enchiladas that will satisfy everyone and you can eat later in the week?

Tip: Coconut Cream/Fat – if you haven’t used it before, it’s a good thing to know. To get thick cream, get canned full fat coconut milk, usually found with the Asian foods. The fat separates from the coconut water, leaving the top 1/2 of the can (or more) with cream. Make sure not to shake the can. To get the best results put the can in the fridge for a few hours or overnight if you’re that proactive.

I like to make my Mexican Rice and Borracho Beans with this.

Green Chili Enchiladas

  • Servings: 10-12 enchiladas
  • Time: 1 hour total, 35-40 minutes prep
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For a healthier, less fat option for gooey green chili enchiladas, try these.

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Borracho Beans (Plant-Based)

Borracho “drunken” beans is something that takes a while to make, if you do it right, but doesn’t require a lot of your time. I always make enough to save for the rest of the week for lunch, another dinner, and they’re not bad for breakfast burritos either. “Go home beans, your drunk!”

Adapted from: beersandbeans.com

Borracho Beans (Plant-Based)

  • Servings: Makes 6 Cups
  • Time: 4-8 hours, 10 minutes of your time
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Home cooked beans are always better. It's worth the time. And these beans with the flavors slowly melding together... YUM!

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Mexican Rice

James is very picky about his rice. And this was a winner! Who knew rice could be so hard to get right? You could use brown rice instead of white, just make sure to check the liquid since you might need to add a little extra at the end and let it cook a few minutes longer.

Mexican Rice

  • Servings: 4 cups
  • Time: 20-25 minutes
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“Angry” Spaghetti

Spaghetti with arrabbiata (angry) sauce was something I tried and never looked back. And once I made James’ sauce with hot Italian sausage, it’s the only way he wants spaghetti now. I’ve found myself scrounging for the last jar of arrabbiata sauce at the store and finding out there’s none left. So desperation made this recipe. And now that I know how easy it is to make a spicy tomato sauce, I never go and buy pre-made sauces anymore. I’m picky about my tomato sauces. I want it thick almost like marinara, and I don’t want it to be acidic. Not to mention, most of the ingredients are things I always have on hand in my pantry. It’s one of my go-to recipes that is always a good idea.

I like to make my Caesar Salad with Whole Wheat Croutons with this.

Angry Spaghetti

  • Servings: Plant-Based: Serves 4, Meat-Based: Serves 4
  • Time: 35-45 Minutes, longer if you let the sauce simmer
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Spice up your spaghetti night with this recipe.

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