HookedOnPlants

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Gluten Free

Easy Cheezy Broccoli Potato Soup

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Bring back that nostalgic broccoli and cheese sauce side dish!

This Cheezy Broccoli Potato Soup does just that. It’s thick and flavourful with sooooo many nutrients.

If you’re timing tonight gives you anxiety when you even consider making dinner, this is tha soup fo’ you!!

It’s really yum with this smokey vegan parmesano, and a side of avocado toast (duh).

This is a super satiating, delicious, and incredibly nutritious soup for those times you just don’t have that time to spend alllllll hours in the kitchen.


Easy Cheezy Broccoli Potato Soup
 
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A simple, whole foods soup with that 'cheese & broccoli sauce' nostalgia!
Author:
Recipe type: dinner, lunch
Serves: 6
Ingredients
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 3 heads broccoli, roughly chopped
  • 2 russet potatoes, roughly chopped
  • ¾-1 cup nutritional yeast
  • 3 tbsp tamari
  • 3 cups mushroom or vegetable broth
  • Optional for thickening: 1 tbsp corn starch or arrowroot powder, mixed with ½ cup water
  • 2 green onion, chopped
Instructions
  1. Boil potatoes until soft (place potato in a large pot, cover with water, bring to a rolling boil and let boil for 15 minutes)
  2. Steam broccoli for 5 minutes (alternatively, place broccoli florets in the boiling water with the potatoes at the 10 minute mark ~ you will lose a bit of flavour, but save on cleaning a pot)
  3. Meanwhile, water sauté onion and garlic (heat a pan to medium heat, add onion, mix around as it browns for a few minutes, then add a bit of water to de-glaze. Let it cook until translucent, add a bit of water when if it's sticking).
  4. Blend in two batches: add half of everything (broccoli, potatoes, 1½ tbsp tamari, 1 - 1½ cups broth, ½ cup nutritional yeast) to the blender and blend until almost smooth. Pour into the pot you used for potato boiling, then repeat with the rest of the ingredients.
  5. Warm the soup up for a few minutes, then stir in the optional cornstarch mixture (mix for at least 30 seconds)
  6. Serve with avocado toast, green onion, and this Smokey Vegan Parm!

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Easiest Walnut Banana Bread | Vegan + Gluten-Free

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When the aroma of ripe nana’s starts to creep out from the kitchen, that’s when you know it’s time to transform those yellow thangs into everyone’s favourite type of bread…Walnut Banana Bread!

My goal for this banana bread was to go from a bowl of spotty bananas to a delicious bread as easy and quickly as possible.

Eat it for breakfast.

Pack it for lunch.

Warm it up for dessert.

Sometimes life calls for a cup’ o’ tea and a loaf of ‘nana bread.

So, when it can be pretty dang healthy for you, I’d consider that a life WINNING situation.

I’ll stop talking now. Make this and devour!

5.0 from 1 reviews
 
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Walnut Chaga Protein Banana Bread | Vegan | Gluten-Free
Recipe Type: dessert, snack
Author: Jules
Prep time:
Cook time:
Total time:
Serves: 8
Possibly the easiest banana bread you’ll ever make with incredibly dense deliciousness!

Ingredients:

Wet Ingredients:

  • 4 bananas
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ⅛ cup coconut oil
  • 2 chia eggs (2 tbsp chia seeds mixed with 6 tbsp water, let sit for 5 minutes)

Dry Ingredients:

  • 2¾ cups oats, gluten-free if needed
  • 1/4 cup Complement Protein powder (use ‘hookedonplants’ for a discount)
  • 2 tsp Chaga Powder
  • 1 tsp baking soda
  • pinch of sea salt
  • ¼ cup coconut sugar
  • 1 tbsp cinnamon
  • ½ cup walnuts
  • ½ cup raisins
  • ½ cup vegan chocolate chips (optional, but why wouldn’t ya?)

Topping:

  • 1 banana, halved lengthwise
  • 6-8 walnuts
Instructions:
  1. Pre-heat oven to 350°F
  2. Line your loaf baking dish with parchment paper.
  3. First, blend your oats into a flour, then pour into a big bowl.
  4. Add the rest of the dry ingredients to the oat flour and stir until combined.
  5. Put all wet ingredients in your blender, blend until smooth.
  6. Pour the wet ingredients into the dry and mix until combined.
  7. Pour the mixture into your loaf pan (either a medium sized one or 2 small ones). Fill it up almost all the way to the top.
  8. Place the halved banana on top with a few walnuts.
  9. Bake for 50 minutes.
  10. Let cool a few minutes before removing to a cooling rack.
  11. Enjoy! (Maybe with some of this jam!)
  12. To store, put it back into the loaf pan and cover it with tinfoil, or reusable vegan wax wrap (not affiliated, but can’t stop using these!)

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Date Caramel Candy Apples

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Ringin’ in the New Year with some festive sweet treats that you can feel great about treatin’ on. This recipe is a nice way to ease into the healthy resolutions you might have after indulging in all of the Holiday goodness.

You see, these treats are a trick.

They look indulgent. They taste indulgent. They aren’t indulgent. But don’t tell your taste buds that.

The base of these are made from whole foods! Of course, topping them off with things like sprinkles or chocolate chips will take them to the level of indulgence that you may have been experiencing over the holidays. You don’t have to go that far though. You could even stop at the date caramel layer and call it a super delicious day!

Layer 1: The powerhouse of nutrition that you know well, the apple.

Layer 2: Caramel made from the delicious date. Nothing more (except vanilla and a bit of sea salt, that is). A whole food sweetener at it’s finest, still packed with all the fibre a fruit should have, plus minerals and vitamins from that glorious date.

Layer 3: Your choice. Loved the popcorn layer. You could throw in some coconut ribbons, raisins, cacao nibs, hemp seeds, pecans…. or go for gold and roll it in some vegan chocolate chips.

See? Healthy! But, totally indulgent looking and delicious tasting.

The kids will love it, and so will your ‘new year, new you’ YOU.


Date Caramel Candy Apples
 
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Date Caramel candy apples to make your taste buds sing, and your waist line happy! A great festive way to ring in 2019 and ease out of the totally indulgent experience of the holidays.
Author:
Recipe type: Dessert, Snack
Serves: 3
Ingredients
  • 15 dates, pitted and soaked 10 minutes in warm water, then strained
  • ¼ tsp vanilla extract
  • pinch of sea salt
  • about a ¼ or a bit more of coconut milk (add a bit at a time, just enough for the caramel consistency)
  • 3 apples
Instructions
  1. Blend dates, vanilla, salt and water in a mini food processor or small blender until a smooth paste forms.
  2. Stick a wooden skewer into the bottom of a couple apples (I like honey crisp!).
  3. With a spatula, spread the date caramel evenly over each whole apple.
  4. Roll it in your choice of toppings! I used Nooch Pop sweet + savoury popcorn + coconut ribbons for one, and vegan chocolate chips for the other).
  5. Place in fridge for at least 30 minutes to let firm up slightly (it will still be gooey delicious).
  6. Enjoy!

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

… and if you want more plants in your life:

Sign up for the Mostly Plants 28 day Program to kick start 2019! It’s just $5 until Jan. 6th.

All the info is here!

Vegan Mushroom Stroganoff with Garlic Cream Sauce

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When there’s a ‘strog’ there’s an ‘noff’.

Too far? Ya, that’s a stretch. I just like the word too much.

But, not as much as I like the TASTE of this Vegan Mushroom Stroganoff!!! This is truly comfort-food to the max!

I’ve got a pretty picky hubby when it comes to taste-testing and recipe recommendations. And when I ask him what he wants for dinner, it’s always an old-time, nostalgic recipe from his childhood that he misses since going vegan, and I take this as an opportunity, no… a competitive challenge to veganize the sh#%t out of it!

That’s what happened on this particular night. Stroganoff, you say mister? You got it.

It’s meaty with mushroom-y texture.

It’s creamy from the insane garlic cream sauce.

It’s super flavourful with allllllll of them spices.

And, it only takes 25 minutes….plus 5 minutes to whip up a simple salad with whatever raw veggies and leafy greens you have kickin’ around, drizzle with one of these dressings, or my fave go-to oil free creamy nooch lemon dressing.

It’s pretty much a winner. As much of a winner as Michael Phelps at the Olympics.

Fair comparison.

Oh, and make sure you have a continuous supply of this garlic cream sauce in your fridge in a squeeze bottle, ready to drizzle on savoury meal. It’s ridiculously delicious, and makes everything seem mega-gourmét.

Ok, onto the recipe!


Vegan Mushroom Stroganoff with Garlic Cream Sauce
 
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This stroganoff with knock the socks off your next dinner party guests! Especially drizzled with this cashew-based, garlicky, creamy deliciousness!!! Prep time doesn't include soaking the cashews for the creamy garlic sauce!
Author:
Recipe type: pasta, dinner, comfort-food
Serves: 4-6
Ingredients
  • 1 package of ribbon noodles
  • 2 medium yellow onions, chopped
  • 4 tbsp whole wheat flour
  • 3 cups mushroom or vegetable broth
  • juice of 1 small lemon
  • 2 tbsp tamari or soy sauce
  • 1 tsp tomato paste
  • 1 tbsp sage
  • 1 tbsp thyme
  • 1 tsp sea salt
  • 6-7 cups of mushrooms (use a mix! I used white and portobello)
  • 1-2 tbsp white wine vinegar
  • ¾ cup green peas
  • ¼-1/2 cup chopped parsley

  • Easy Creamy Garlic Sauce:
  • 2 cups cashews, soaked at least 2 hours in water, then strained
  • ¾ cup water
  • juice of 1 lemon
  • 2 cloves garlic
  • 1 pinch of sea salt
Instructions
  1. Cook pasta 2 minutes less than what is recommended.
  2. Oil-free sauté onions: Heat up a deep dish pan to medium, then add the onions. Sauté until translucent, adding a bit of broth as you go to prevent sticking.
  3. Add 3 tbsp of flour and ¼ cup of broth to the pan and whisk until combined.
  4. In a bowl, make a broth mixture by mixing together the tomato paste, tamari, lemon and 2½ cups of the broth.
  5. Add broth mixture to the heated pan a little bit at a time, stirring periodically as you go. Mix until it is bubbling and thickened slightly (about 5-10 minutes).
  6. Meanwhile, make your creamy garlic sauce: Add all sauce ingredients to your high-speed blender and blend until very smooth (at least a couple of minutes).
  7. Add ½ cup of the garlic sauce, plus the thyme, sage and salt to the pan, mix until combined.
  8. Add all mushrooms to the pan to simmer. Cover with your lid for a few minutes to cook them down.
  9. Add the white wine vinegar and 1 tbsp of the flour if you feel you need to thicken it more. Mix to combine.
  10. Add green peas and parsley, let cook for 2 more minutes.
  11. Mix in the pre-cooked pasta.
  12. Serve it up with a drizzle of creamy garlic sauce and a sprinkling of parsley!

Tag me if you make this! (@hookedonplants on instagram)

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Curried Cauliflower Potato Stew | Oil-free, GF, Vegan

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Stew season is upon us, and this curried cauliflower potato stew is all that a stew should be.

Comforting, chunky, thick, warming, and nutritious.

If you think cauliflower and potatoes are BORING…

… well, let me tell you, this recipe takes them from ‘meh’ to ‘gourmeh’!

There are a few reasons why you and stew should get cozy. It…

  • warms the soul (proven fact)
  • has to be one of the best ways to get in a ton of veggie noots (aka nutrients)
  • it’s your creativity’s best friend being super crazy versatile
  • gives your home an aroma that feels like a big, comfy blanket
  • goes alarmingly well with warm, rustic sourdough
  • is a perfect canvas to sprinkle some of this smokey parm all over
  • gives you reason to get yourself some Eve’s Crackers (stew + crackers  = winning)

This combo of potato + cauli with the curry, blended just enough to keep some satisfying chunky texture, is a go-to around here!

Not to mention, this would round out the Thanksgiving table real nice!

I always grab a few organic cauliflowers when it’s on sale at Spud.ca (use CRVAN-MURJUB for a discount at the checkout) and potatoes are always a staple (thanks Pemberton).

Grab a loaf, simmer this up and enjoy.


Curried Cauliflower Potato Stew
 
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A stew just in time for the crisp fall air. This cauli-potato combo is so satisfying, and the curry gives it a delicious depth of flavour. Add some of my smokey vegan parmesano to this and we have a winner.
Author:
Recipe type: stew, dinner, comfort food
Serves: 6-8
Ingredients
  • 2 large yellow onion, diced
  • 4-5 cloves garlic, minced or pressed
  • 5-8 white mushrooms, diced
  • 4 carrots, chopped
  • 2 celery sticks, chopped
  • 1 small jar red or green curry paste, (I used this Thai one)
  • 2 tbsp tamari
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp ginger
  • 1 head cauliflower, roughly chopped
  • 8 medium potatoes (I used new potatoes), roughly chopped
  • 6-8 cups veggie broth
Instructions
  1. Oil-free sauté onions until translucent (turn on pan to medium heat, add onions, let sizzle a minute, then add ¼ cup veggie broth or water to de-glaze, sauté a few more minute, adding more water if it's sticking too much!)
  2. Add garlic, paprika, cumin, ginger, celery and carrots, and curry paste. Let sauté 5 minutes, adding veggie broth as you go (about 2 tbsp at a time to de-glaze)
  3. Add cauliflower, potatoes, and enough veggie broth to just cover the veggies.
  4. Bring to a boil, then turn down to simmer for at least 40 minutes (or longer).
  5. Blend the stew until desired consistency (I like to leave some chunks for texture!). I do this in two loads in my blender.
  6. Serve with crackers or your fave bread, sprinkled with smokey parm!

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

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This week’s email is all about Canada’s Top 10 Vegan Athletes (which I’m honoured to be named in)!

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