Author: karenwpullen

Sweet Potato & White Bean Bisque

karenwpullen Recipes, Soups and Stews
Sweet Potato & White Bean Bisque

As I type this, we’re expecting weather in the teens — that’s cold for NC! A creamy hot soup is exactly what a body needs.

Prep Time15 minutes
Cook Time20 minutes
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Sweet Potato White Bean Bisque

Creamy, no-oil, flavorful soup
Course: Soup
Servings: 4

Equipment

  • blender immersion blender will work fine

Ingredients

  • 2 cloves garlic minced
  • ½ onion diced
  • 2 medium-large sweet potatoes peeled, cubed
  • 1 ½ cups cannellini beans or one 14-oz can
  • 4 cups vegetable broth
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp salt or to taste
  • 2 Tbs pepitas Sunflower seeds for topping
  • 2 Tbs yogurt plant-based for topping

Instructions

  • Sauté the minced garlic and onion until the onions turn translucent. Add a bit of broth if they start to stick.
  • Add the sweet potatoes and beans and veggie broth.
  • Bring to a boil, then reduce it to a simmer and cook until the potatoes are tender, 10 – 20 minutes.
  • Remove from the heat and stir in the salt, pepper, and cayenne.
  • Optional: Take out one cup of soup, that will not be blended, to keep a little texture to the soup.
  • With an immersion blender, puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
  • Add back in the chunky cup that you kept out previously, optionally.
  • Serve the bisque garnished with the pepitas and a drizzle of yogurt.

Notes

This is the perfect soup for winter weather.

Cheezy Sauce Mix

karenwpullen Basics, Recipes, Sauces and dressings

Takes just minutes to blend up this powdered cheez sauce mix. It can be sprinkled on anything. Or, add to a hot liquid, like broth or plant milk, and whisk. It will thicken up a little. A cheezy sauce makes plain vegetables a little special!

cheezy sauce on a baked potato
Prep Time10 minutes
Print Recipe

Cheezy Sauce Mix

Make a jar of this sauce mix, and you can have a cheezy sauce anytime for your vegetables!
Course: Sauces and dressings
Keyword: cheese sauce, powder, vegan
Servings: 0

Equipment

  • blender

Ingredients

  • 1 cup rolled oats
  • 3/4 cup nutritional yeast
  • 2 Tbs sun-dried tomatoes not packed in oil
  • 1 tsp mustard powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 Tbs mushroom powder
  • 1 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper flakes

Instructions

  • Place all ingredients in a blender and process to a powder.

Notes

To use as a cheese sauce: Heat 1 to 1 1/2 cups of a liquid (veggie broth, water, or plant milk), then add to a blender with 1/2 cup of the cheezy powder. It will thicken a little.
Can also be sprinkled as is, on just about anything!
Adapted from a recipe by Kathy Hester.

Spring Rolls with Peanut Dipping Sauce

karenwpullen Recipes, Sauces and dressings, Side Dishes, Snacks, Dips, and Smoothies
Spring Rolls with Peanut Dipping Sauce

These are fun to make. There’s little cooking, other than a quick boil of the rice noodles. Kids like to participate and everyone likes to eat them. The sauce is finger-licking good!

Print Recipe

Spring Rolls with Peanut Dipping Sauce

Rice paper is wrapped around crisp veggies, dipped in flavorful sauce. No cooking required.
Course: Appetizer, Sauces and dressings, Side Dish, Snack
Cuisine: Chinese
Servings: 4

Ingredients

Spring rolls

  • 2 oz thin rice noodles
  • 12 sheets rice paper spring roll wrappers
  • 1 cup cabbage red or green, sliced very thin
  • 2 carrots cut into matchsticks
  • 1 cucumber sliced very thin
  • 2 green onions chopped
  • 12 pieces butter lettuce
  • 1 jalapeno pepper thinly sliced

Dipping Sauce

  • 1/4 cup peanut butter
  • 1 tsp sesame oil
  • 2 Tbs soy sauce
  • 2 Tbs maple syrup
  • 2 tsp Siracha adds heat; to taste
  • 2 Tbs rice vinegar
  • 3 Tbs water

Instructions

Spring Rolls

  • First cook the noodles according to package directions. Should take only a couple of minutes. Drain and rinse.
  • Fill a cake tin that is larger than the rice paper with an inch of water.
  • You will make each spring roll one at a time. Lay the rice paper in the water until it is pliable, about 20 seconds. Take it out and place it on a towel.
    If you leave it in too long, it will disintegrate. You'll get the hang of it!
  • Leaving about an inch on each side, layer a little bit of each filling ingredient, lettuce first, on the bottom third of the wrapper.
  • Roll up the wrapper from the bottom about half way, then fold in the sides. Continue rolling all the way.
  • The wrapper might stay closed; you can also dampen the very top with some water to help it stick.

Dipping Sauce

  • Whisk all the ingredients together.

Notes

Recipe makes 12 spring rolls.
Other optional ingredients include slivers of baked tofu, cilantro, and mint.
Normally my recipes are no-oil but sesame oil adds such great flavor that I’ve included it.
If you take these as your contribution to a meal, better make a lot more – they will go fast!