Soft, plump dumplings filled with delicate oyster mushrooms and spicy vegan kimchi, my easy mushroom and kimchi dumplings are simple, healthy and delicious. These perfectly easy dumplings can be frozen making…
Browsing Category
Vegan Lunches
One of the perks of being a food blogger is that occasionally you get a sneak peak at cookbooks before they are released out in to the food world. Even perkier…
- Family-Friendly Vegan Light Vegan Meals Vegan Baking Vegan Lunches
Awesome Vegan No-Sausage Rolls Recipe
Straight from the pages of my new cookbook due out in December, these vegan sausage rolls, my Easy-Peasy No-Sausage Rolls, combine earthy mushrooms, lentils and rosemary to create an authentic meaty bite.…
- Family-Friendly Vegan Uncategorized Vegan Lunches Vegan Mains
Vegan Po’Boy Recipe | “These Po’boys are Vegan” from My New Cookbook
They don’t look it, but these po’boys are vegan and they are the first recipe I am sharing from my MY NEW COOKBOOK! Weeeeeeeeee! Great Vegan Meals for the Carnivorous Family…
- Family-Friendly Vegan Light Vegan Meals Uncategorized Vegan Lunches Vegan Mains
Vegan Portobello Mushroom Burger w Wasabi Sprouts
This Vegan Portobello Mushroom Burger with Roasted Wasabi Sprouts may…just may…change your mind about the sprout. It’s week 2 in our Vegan Burger Month here at Goodness headquarters and I am pretty…
- Gluten-Free Vegan Light Vegan Meals Vegan Lunches Vegan Mains
Crispy Quinoa Cauliflower Burger Recipe
Welcome to vegan burger month at My Goodness Kitchen. For reasons only the kitchen gods can tell you, I am inspired to create some truly delicious vegan burgers. Perhaps it was…
- Gluten-Free Vegan Vegan Lunches Vegan Mains Vegan Salads
Power Plates by Gena Hamshaw | Recipe & Giveaway [CLOSED]
In the introduction to her latest cookbook Power Plates, Gena Hamshaw of The Full Helping writes: “The next time you sit down to eat, ask yourself whether you have a source of…
- Gluten-Free Vegan Light Vegan Meals Vegan Lunches Vegan Salads
sesame miso watermelon poke | vegan poke recipe
This sesame miso watermelon poke is a new favourite. With lightly cured watermelon in an umami loaded sesame miso dressing, this vegan poke is an effortless sweet and savoury bite. Welcome…
I am late to the jackfruit party but now that I have arrived, I am staying. The vegan holy grail that is jackfruit makes a wonderfully textured and very meaty substitute…
- Gluten-Free Vegan Light Vegan Meals Vegan Lunches Vegan Mains
Game-Changing Chickpea Tofu Green Bowl (V, GF)
Soy is a contentious character. Alongside gluten-free, sugar-free, nut-free and child-friendly recipes, soy-free recipes round out my most requested top 5 list. While soy products make for easy vegan cooking, so…
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-ort2-1.cdninstagram.com/vp/9b62eb225aa88c73717b1f85ec8d6d6a/5D81B1E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-ort2-1.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
