Vegan Diner (14 page)

⅓
cup raw cashews

4 large cloves garlic

1 (28-ounce) can organic diced tomatoes

2 teaspoons or 1 small cube vegetarian bouillon powder (preferably chicken style)

½
teaspoon dried marjoram

½
teaspoon dried basil

12 large fresh basil leaves, plus additional for garnish

Fine sea salt or coarse salt, to taste

Freshly ground black pepper, to taste

In jar of a blender or bowl of a food processor, combine 2 cups of water and the cashews. Let cashews soak for 10 minutes. Add the garlic, tomatoes, bouillon powder, marjoram, and dried basil to blender, blending until completely smooth. Depending on the strength of your blender, this may take a few minutes. Add the basil leaves and pulse or lightly blend just until the basil is chopped into little small pieces, not puréed. Pour the tomato mixture into a large saucepan.

Heat the soup just until it starts to come to a simmer. Remove from heat. Season with salt and pepper to taste and serve.

Serve soup with a sprinkle of basil slivers, if desired.

This deli-style noodle soup is one of my very favorites.
It's perfect when it's cold outside or you're under the weather and need something warm and comforting. I have fed this soup to many people over the years, and none can believe that it doesn't contain meat. This recipe is mother-approved.

MAKES 6 TO 8 SERVINGS

2 cups sliced carrots

2 cups chopped celery

½
small onion, chopped

⅓
cup nutritional yeast flakes

2 tablespoons vegetarian chicken-style bouillon powder

2 teaspoons granulated onion or onion powder

1 teaspoon granulated garlic or garlic powder

½
teaspoon fine sea salt, or to taste

3 ounces dried spaghetti or linguine noodles, broken into pieces

Dash of white and black pepper, to taste

Dried or fresh chopped dill for garnish (optional)

In a large pot, combine 3 quarts water, carrots, celery, onion, nutritional yeast, bouillon powder, granulated onion, granulated garlic, salt, and the noodles. Bring soup to a simmer over medium high heat, reduce heat to medium low, and simmer for 20 to 40 minutes, stirring occasionally, until the noodles are cooked and the vegetables are tender.

Add the white and black pepper to taste, garnish with dill and serve.

Variation:
To add a little protein to this soup, feel free to sprinkle in
¼
to
½
cup of TSP or TVP granules (or crumbled Soy Curls) into the hot broth (or however much you like, really).

Vegetarian chicken-style broth
granules or powder is available in many health food stores in the bulk bin section or with the other bouillon cubes and powders. If you can find it, I particularly like the flavor of the Harvest 2000 brand in this recipe. I have seen it both in grocery stores and online.

Everyone needs a great, quick chili recipe in their repertoire.
This is that recipe. It tastes rich and flavorful, as if it has been simmering on the stovetop for hours. In reality, it only takes 15 minutes to simmer, and you have a perfect pot of chili, ready to grace your table with some homemade cornbread. This recipe was inspired by Bryanna Clark Grogan's award-winning chili recipe.

MAKES 4 SERVINGS

1 tablespoon olive oil

½
onion, chopped

3 cloves garlic, minced or pressed

½
bell pepper, any color, finely chopped

2 (15.5 ounces) cans kidney or pinto beans, rinsed and drained

1 (15.5 ounces) can tomato purée or 1 (15.5 ounces) can diced tomatoes, puréed

1 tablespoon soy sauce

1 tablespoon plus
½
teaspoon regular chili powder

1 tablespoon dark cocoa powder

1
¼
teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon fine sea salt

½
teaspoon smoked paprika

½
cup TVP or TSP granules

In a large saucepan, add olive oil and heat over medium-high heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are starting to soften and turn golden, about 5 to 6 minutes. Add the bell pepper and cook, stirring, for another 3 minutes.

Add 1
½
cups of water, and reduce the heat to medium-low. Add the beans, puréed tomato, soy sauce, chili powder, cocoa, cumin, oregano, salt, and paprika, stirring well. Bring the mixture to a simmer. Stir in the TSP, and reduce the heat to low. Add more water as needed.

Let the chili simmer over low heat for 15 minutes. Adjust the seasonings to taste and serve.

I couldn't write a diner book without including a house salad
recipe, now could I? This house salad is a more modern and healthful version, and is open to a lot of different additions, so think of it as a salad blueprint.

MAKES 4 SERVINGS

8 cups mixed mesclun salad mix, chopped romaine hearts or baby spinach, preferably organic

½
small carrot, peeled and shredded

1 sweet yellow onion, thinly sliced

2 tablespoons sunflower seeds

2 tablespoons hemp seeds

Diner House Dressing (see
page 165
)

Sea salt and freshly ground black pepper, to taste

In a large bowl, combine the lettuce, carrot, onion, sunflower seeds, and hemp seeds. Drizzle with the dressing and toss well. Add salt and freshly ground pepper, tossing well. Serve the salad right away.

Variation:
Use all sunflower seeds for the hemp seeds, or vice versa. Croutons are delicious here, too. You can also omit the carrot and onion and add thinly sliced red apple and dried cranberries or golden raisins. Other options are to substitute nuts (such as toasted chopped hazelnuts, pecans, walnuts, or almonds) for the seeds. The options are endless!

My son calls this the BLT salad, because it is filled
with all of the great flavors of the classic sandwich. The Smoky Strips and Creamy Tomato Dressing are what make this salad a home run! Feel free to double the recipe.

SERVES 4 AS A SIDE OR 2 AS A MAIN COURSE