Meatless Monday's: Creamy Chipotle Potato Soup

I think that the food group people worry about missing the most when going plant-based is dairy. Which isn't surprising because not only is it actually addictive, the taste and texture is seen as hard to mimic.

Nowadays, this couldn't be further from the truth.

With the development of nut cheeses as well as the soy and tapioca based ones, there is a wide array to choose from on that end. They are great transition foods, and a treat now and again.

There are some things that can make creamy delicious dishes without any of them AND be low-fat. The magic is in the potatoes! (or cauliflower, but that's for another post)

I also used a little homemade coconut milk to make it even more decadent, but it isn't essential if you want to keep this meal fat-free.

You can choose to top this with any vegetables, but I found that roasted broccoli was the perfect compliment. Any wilted greens would also work very well.

Creamy Chipotle Potato Soup

-       10-12 medium potatoes (I used a mix of red and yellow)

-       2-3 cup of water or veggie broth

-       1 onion, diced.

-       ¾ cup nutritional yeast

-       1 tbsp chipotle flakes (or more depending on how spicy you like it)

-       1 cup coconut milk (I used homemade)

-       S/P

Toppings:

-       1 head broccoli, cut into florets

-       1 onion, sliced

Pre-heat the oven to 400F.

On a cookie sheet, spread out the toppings and roast for 20-25 minutes, until cooked through.

In a large pot, boil the potatoes until tender. I always slice them into smaller pieces to speed up the process. Whole potatoes take an eternity.

Drain the cooking water and in batches, blend the potatoes with the rest of the ingredients, making sure to use enough liquid for each batch to get super smooth and creamy. Put it all back in the same pot, or soup container thing (see pictures, I can’t think of the proper name…). Either top the serving bowl with the broccoli mix, or each individual bowl.

Serve hot, with a simple salad.

Enjoy!!

ALSO: as I have mentioned I have some plans to grow the blog. I would LOVE your input and have put together a short 2 minute survey. I would be eternally grateful if you could fill it out.
Here's the link. https://www.surveymonkey.com/s/YJ6PH75

Like what you see?

Check out and LIKE the Plates for Plants FACEBOOK PAGE and see updates, pictures and new posts and sign up for our NEWSLETTER for exclusive content! (See the top right corner to sign up!)

Meatless Monday's: Quick Black Bean Burgers

Sometimes, there just isn't the time or energy to make dinner, let alone a complex meal.

I find that somedays, if I didn't eat as simply as I do, I'd just be too lazy to make myself food. Or I just get so caught up with whatever it is that I'm doing that once I realize I have to eat, it's a gotta-eat-right-now-omg-starving kind of feeling. During the day, I scarf down some fruit, usually just whatever is ripest and easiest, which 90% of the time means bananas. Fruit is the fastest food around!

But then, on those days days, when dinner comes around and I'm not in the mood for a monster truck size salad, something quick and easy is on my mind.

In comes the black bean burger.

You can even freeze them, which means even less preparation time come dinner.

Just as a side note, the buns I used are not of the gluten-free variety. I haven't found a store bought (or what I would love is a local bakery) that makes vegan gluten free buns that tastes great, or even just have a non-crumbly texture. If anyone has any suggestions, I am more than open to trying any! Anywho, I used the ezekiel organic flour-free sprouted buns, that I find are the only wheat I can digest just fine.

Quick Black Bean Burgers

Ingredients:

-1 can, or equivalent homecooked, black beans

- 1/3 cup oats

- 1/2 tbsp chili powder

- Hot sauce, to taste

- 1 1/2 tsp dijon mustard

Pre-heat oven to 400F

In a medium bowl, mash the beans until about half are still in bits and pieces, add in the oats and all the seasonings and mix well. 

Form into 4 patties on a parchment paper lined baking sheet. Bake on each side for about 5-7 minutes, until the outside is almost crispy, but not browned.

Using your burger bun of choice, or a lettuce leaf, load on your favorite toppings. I added lettuce, avocado, hot sauce, organic ketchup, mustard and some low fat vegan mayo. Tomatoes would have made it perfect, but I didn't have any at the time.

ENJOY!

Like what you see?

Check out and LIKE the Plates for Plants FACEBOOK PAGE and see updates, pictures and new posts and sign up for our NEWSLETTER for exclusive content! (See the top right corner to sign up!)