Puerto Rican Red Beans and Rice

Here's another delicious (and super easy) family recipe. I think I've been making this since I learned how to use the stove!

1 Tbsp olive oil
1 garlic clove diced
1/2 onion chopped
1 tomato chopped
1 large can kidney beans (26 oz)
1 can tomato sauce (15 oz)
1/2 cup water
1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp cayenne pepper
Handful chopped cilantro

Heat oil in large sauce pan. Brown onion, add garlic, tomato, and all the spice. Stir until softened. Add kidney beans, tomato sauce, and water. Finally add chopped cilantro. Simmer on low for 2-4 hours stirring occasionally. Add salt if needed (it usually doesn't need salt unless you specifically get 'no salt added' tomato sauce.) Serve over rice.

Vegan Broccoli Cheese Soup

This morning I was craving a Broccoli Cheese stuffed spud. But could I create a good vegan broccoli cheese soup? I decided to try... and the answer is "Yes!" And it's perfect!!!! I'm not sure if anyone would even be able to tell that this is vegan.

2 Tbsp. butter substitute
1 Not Chick'n bullion cube
1 1/2 cups cashews
4 cups water
1/4 of a red or yellow bell pepper
1/2 cup nutritional yeast
1/2 cup Daiya shredded cheese
1 head of broccoli - chopped
Dash of garlic powder
Dash of onion powder
Salt to taste

Heat the butter and bullion cube in a large pot. In a high speed blender blend the cashews, water, bell pepper and nutritional yeast. Add to pot along with spices and Daiya cheese and simmer. Steam chopped broccoli and add to soup. Serve topped with Daiya shreds.

*It will thicken up as it cooks, but if you prefer it even thicker just add a bit of flour. :)