Tag Archives: Vegetarian

Broccoli Cheese Soup

Posted by Lindsey @ Baking Bytes in Entrée and tagged with , , , ,

Happy almost New Year and hope everyone had a merry winter holiday, for those of you that celebrate it. I spent Christmas with M’s family in Oregon, which was a little weird given the lack of snow, but nice to spend the time with his family. We did not celebrate with the cinnamon rolls I posted two weeks ago, but I did make pie for Christmas Eve dinner with the grandparents. Maybe I’ll get the blueberry recipe up sometime next year.

Broccoli Cheese Soup {{Baking Bytes}}

This week I’m posting a nice cozy soup, great for the week between Christmas and New Year’s where all you want to do is hang out inside and relish those last few days off work or school. This is a simple recipe, and pretty quick to make, but it’s hearty and creamy and with all that broccoli in there it masquerades as vaguely healthy.

I like to use sharp cheddar in soups, but some pepperjack or gouda or any combination that strikes your fancy is sure to be delightful. A creamy base with generous amounts of cheese is intertwined with a hefty amount of broccoli, sure to please your cozy palate without feeling too much guilt about it.

Broccoli Cheese Soup {{Baking Bytes}}

I added a little celery as filler, but it’s just fine without it if you don’t have it on hand. Likewise you could throw a little zucchini in there. Since it’s puréed anyway, it’s a great soup for sneaking a couple extra neutral veggies into a meal.

When I was making it, M frowned at the idea of a meatless soup, so I added some diced turkey at the end to satiate him. It certainly is not necessary and the soup is great in its original vegetarian state, but if, like me, you have some carnivores to appease, some chicken or turkey is a great addition.

Broccoli Cheese Soup {{Baking Bytes}}

It goes great with a side of whole grain bread for either lunch or dinner, and reheats nicely if you have leftovers. If you’re looking for a simple and classic meal that’s maybe a little less extravagant than typical holiday fair, make a batch of this soup.

Broccoli Cheese Soup

Adapted from Smitten Kitchen
Makes about 2 quarts (a little more if you add meat)

Ingredients

4 tablespoons unsalted butter
1 small onion, finely diced
2 small stalks celery, finely diced (optional)

1/4 cup all-purpose flour
1 cup half-and-half

4 cups low-sodium vegetable or chicken broth
1/2 tsp garlic powder
freshly ground pepper, to taste

1.5 pounds broccoli, chopped small (about 8 cups)
1 large carrot, grated (about 1 cup)

1-2 cups cooked, diced chicken or turkey breast (optional)
8 ounces sharp cheddar cheese, grated

Directions

  1. In a heavy pot over medium heat, melt the butter.
  2. Add onion and celery and sauté until softened and onions are translucent.
  3. Stir in flour until no lumps remain, then stir in half and half until smooth.
  4. Add broth, garlic powder, and pepper, and bring to a simmer.
  5. Simmer over medium-low about 10 minutes, until mixture thickens slightly.
  6. Add broccoli and carrot, and simmer until softened, about 20 minutes.
  7. Use an immersion blender (or any blender) to puree the soup to your preferred texture. I like it mostly smooth with a few chunks of broccoli, but you can blend as little or as much as you like.
  8. If using poultry, add it now and simmer an additional 5 minutes or until meat is warmed through.
  9. Remove soup from the heat and stir in the cheese until completely incorporated.
  10. Serve hot with an extra pinch of cheese, a sprinkle of freshly ground pepper, and a side of savory bread.

Sweet Potato Soup

Posted by Lindsey @ Baking Bytes in Entrée, Side dishes and tagged with , , , ,

As you may have noticed, I love me some sweet potatoes. Served with eggs for breakfast, in a salad for lunch, or as a side of fries for dinner, they are fantastic for any and every meal of the day. Even better, they are a pretty healthy option and low on the glycemic index, which is great for those of you that care about things like that.

Sweet Potato Soup {{Baking Bytes}}

A few months ago I started meal prepping for my work lunches. Each weekend I make a meal and portion into lunch-sized servings to eat throughout the week. I try to change it up each week with salads, quinoa bowls, spaghetti squash, etc, so I don’t get bored. It has helped a lot to have healthy meals ready to go and in correct portions for each day of the week, as well as given me the opportunity to try lots of new recipes that wouldn’t be particularly appealing to M.

Sweet Potato Soup {{Baking Bytes}}

One of the new recipes I’ve tried is this sweet potato soup. I made a few changes to the original, by substituting zucchini for celery and nixing the nutmeg in favor of chipotle. It’s light but filling, vegetarian (vegan if you want), and makes a great lunch for chilly days, especially when served with a side of roasted Brussels sprouts. This soup reheats perfectly and is nice and thick, which I personally think makes it feel more filling. I like mine extra thick but you can use 1 less potato or add a little extra stock/water to thin yours down if you prefer.

Sweet Potato Soup {{Baking Bytes}}

Smooth and creamy and with great sweet potato flavor, this soup has a slight kick from the cinnamon and chipotle that tones down its inherent sweetness. I have a pretty low spice tolerance, so feel free to up the spices if you want a more kapow flavor, but I recommend waiting till after it’s puréed to do so.

This soup is pretty simple and relatively quick, which makes it a pretty good weeknight dinner even without leftovers. Alternatively, it also works great in the slow cooker, so I have instructions for both methods below. Serve with a side of roasted broccoli or Brussels sprouts and a savory whole-grain bread to hit all the food groups and most of the rainbow.

Sweet Potato Soup {{Baking Bytes}}

PS – Isn’t this bowl so great? It has a handle and a water-tight vented lid which makes it a great to-go option and perfect for heating in the microwave. I got it in 6 different colors and I’m very excited to use them both for work lunches and for showcasing new recipes on here!

Sweet Potato Soup {{Baking Bytes}}

Sweet Potato Soup

Adapted from I Heart Naptime
Makes about 3 quarts (8-12 servings)

Ingredients

2 Tbsp unsalted butter or olive oil
1 medium onion, chopped
1 cup diced zucchini (or celery)
3 cloves garlic, minced

3-4 medium-large sweet potatoes, washed and cubed  (about 10 cups)
4 cups vegetable stock

1 tsp ground cinnamon, to taste
1/2 tsp ground chipotle, to taste
pinch of salt

1/3 cup whipping cream, optional1 

Stove Top Directions

  1. In a large pot over medium-high heat, melt the butter. Add onions, zucchini (or celery), and garlic, and sauté about 5 minutes, or until onion is softened and translucent.
  2. Increase heat to high and add sweet potatoes, vegetable stock, and spices. Bring to a boil, then reduce heat to a simmer and cook uncovered 20-30 minutes, or until potatoes are easily pierced with a fork.
  3. Remove from heat and use an immersion blender (or any blender) to purée the soup completely.
  4. Stir in the cream and have a quick taste. If desired, add extra spices now.
  5. Either serve immediately or return to the stove to simmer until ready to eat. (If you added more spice, I recommend simmering for at least 10 minutes afterwards.)
  6. Serve topped with a sprinkle of extra cinnamon or chipotle if desired.

Slow Cooker Directions

  1. Add all ingredients except cream to a slow cooker (you can nix the butter/oil if you want.)
  2. Cook on high 3-4 hours, or on low 6-8 hours, or until potatoes are easily pierced with a fork.
  3. Use an immersion blender (or any blender) to purée the soup completely.
  4. Stir in the cream and have a quick taste. If desired, add extra spices now.
  5. Either serve immediately or return to slow cooker on “warm” until ready to eat. (If you added more spice, I recommend cooking for at least 10 minutes afterwards.)
  6. Served topped with a sprinkle of extra cinnamon or chipotle if desired.

Notes

1 Vegans can either leave this out, or substitute coconut cream (or milk), although it may give the soup a slight coconut flavor if you do so.

Arugula Sweet Potato Salad with Cinnamon Balsamic Vinaigrette

Posted by Lindsey @ Baking Bytes in Celebration/Holiday, Entrée, Salad, Sauces and Frostings, Side dishes and tagged with , , , , , , , ,

Lately I’ve been all aboard the sweet potato train, and today’s post will hopefully get you on the bandwagon as well. I love sweet potatoes in pretty much any form, and could happily eat them for several meals a day. Luckily they are great all year round as French fries or a delicious breakfast, and work just as well in salads as they do in soups and chilis.

Arugula Sweet Potato Salad {{Baking Bytes}}

Several months ago my office had a catered lunch that was a bit higher class than our norm. Although all the food was delicious, the one that made the most impact on me was an arugula and spiced sweet potato quinoa salad. Their version was sweet, with heavily candied nuts, sugary dried cranberries, and a sweetened balsamic vinaigrette amongst the quinoa, arugula, and goat cheese. Although I loved this combination, it really was like eating dessert with arugula in it which isn’t necessarily something I want to do very often.

Arugula Sweet Potato Salad {{Baking Bytes}}

Inspired by their concoction, I opted to test out a more savory version for myself. I kept the cinnamon roasted sweet potatoes but only lightly honeyed my walnuts. I also nixed the cranberries and used bacon instead, and adjusted the arugula:quinoa ratio to be more in favor of the former. Originally I was going to use brie as chèvre (goat cheese) can be exorbitantly expensive, but I discovered Costco carries goat cheese at an incredibly reasonable price and so I kept that flavor as well. Feel free to substitute brie or another neutral soft cheese if you prefer.

Arugula Sweet Potato Salad {{Baking Bytes}}

The spiced sweet potatoes, salty bacon, creamy chèvre and lightly sweetened and toasted walnuts come together in that fantastic sweet-and-salty juxtaposition that is so popular these days. Arugula and quinoa make a great base and let salad act either as a light lunch or a great side dish.

To round out the experience, I made a cinnamon balsamic vinaigrette only slightly sweetened with honey to mellow the flavor. The dressing gives the salad more of a punch of flavor, and I highly recommend you make it too. In fact, maybe make extra and use it on your other salads too since it’s just that delicious.

Arugula Sweet Potato Salad {{Baking Bytes}}

Although my original recipe is clearly neither vegetarian nor vegan, it could easily be altered for those diet preferences. Vegetarians can simply ditch the bacon, and a pinch of salt to the dressing, and carry on as normal. Vegans will want to substitute maple syrup in lieu of the honey as well as nix the cheese. You may want to add another ingredient to round it out, dried cranberries or salted almonds would both be great options, depending on which flavor route you want to go.

Full of cinnamon flavor, tasty sweet potatoes and a tinge of sweetness, this would be a superb side dish to grace your Thanksgiving table. Instead of those overly sugary sweet potato and marshmallow concoctions normally served this time of year, this salad would be a healthier and more sophisticated twist for this year. Even better, you can absolutely make it ahead (even a few days!) and store it in the fridge until ready to use. It’s delicious cold, at room temperature, or warmed, so pick your favorite or the most convenient and serve it as such.

Arugula Sweet Potato Salad {{Baking Bytes}}

The dressing makes a fair amount, so start with half of the recipe and stir in more to taste or serve on the side for guests to add as they like. I am personally a light dressing kind of person but many people prefer a stronger flavor, and it’s good to have options.

If you’re not doing the Thanksgiving thing, or don’t want to wait that long, this also make a great lunch. I made a batch on Sunday and got about 4-5 lunches out of it. Stored in the fridge, it reheated beautifully at work for the rest of the week. Additionally, if you’re not a fan of arugula, some kind of baby spring mix would be a great substitution.

Arugula Sweet Potato Salad & Cinnamon Balsamic Vinaigrette

Inspired by Food for Thought and Just a Pinch
Serves 6-8 (side dish) or about 4 (lunch)

Ingredients

Salad
4 cups cubed sweet potatoes
1 Tbsp olive oil
1/2 tsp cinnamon

3/4 cup walnuts, chopped
1 Tbsp honey or maple syrup

6 slices bacon (optional)1

1 cup quinoa
2 cups water

5 oz arugula (or leafy veggie/mix of choice)
~4oz goat cheese (or brie, optional)1

Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp honey or maple syrup
1 tsp cinnamon

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line two cookie sheets with foil or parchment paper.
  2. In a medium bowl, combine sweet potatoes, olive oil, and cinnamon. Stir with a rubber scraper until potatoes are well coated. Arrange in one layer on half of a cookie sheet.
  3. In the same bowl, combine walnuts and honey and stir until completely coated. (Heat the honey sightly to liquify for easier stirring.) Arrange in one layer on the other half of the cookie sheet.
  4. Arrange bacon in one layer on the other cookie sheet.
  5. Place cookie sheets in oven (I put the potatoes on the middle rung, and the bacon one rung below it) and bake for 8-10 minutes, or until walnuts are lightly toasted.
  6. Remove the walnuts to a plate to cool. Continue baking potatoes and bacon for 15-20 minutes, until potatoes are easily pierced with a fork, and bacon is cooked to desired doneness.
  7. Remove bacon to paper towels to cool, pressing to remove excess grease. Dice bacon and set aside.
  8. Meanwhile, in a medium pot bring quinoa and water to a boil, then cover and simmer until all liquid is soaked up, about 15 minutes. Uncover and set aside.
  9. In a small bowl, whisk together dressing ingredients until completely combined.
  10. In a large bowl, combine arugula and half the dressing, tossing to coat. Add quinoa and sweet potatoes, and stir gently until well combined.
  11. Add walnuts (breaking apart if necessary), diced bacon, and goat cheese, stirring gently to combine.
  12. Serve immediately, later today, or tomorrow since it’s good at pretty much any temperature. Store leftovers in the fridge, or make it ahead the night before. Reheats well with a brief stint in the microwave and is also excellent right out of the fridge.
  13. Add additional dressing just before serving if necessary, or serve it on the side.
  14. Delicious as a side dish (6-8 servings) or for a lighter lunch (4 servings).

Notes

1 For a vegetarian option, just leave out the bacon, it’s great without it too! To get that added salty flavor, add a pinch to the dressing or include a few chopped salted almonds in its place. Vegans could also use maple syrup and ditch the cheese, although you may want to add another ingredient (maybe dried cranberries?), and follow the same salty suggestion.

[Slow Cooker] Bacon Bean Soup

Posted by Lindsey @ Baking Bytes in Entrée, Slow Cooker and tagged with , ,

There’s something about bean soup that just feels cozy: nice and filling, warms you up on a cold day, and requires fairly minimal effort on the cooking front. I made this soup last year and then the springtime weather promptly returned with no time for me to post another wintery item.

[Slow cooker] Bacon Bean Soup {{Baking Bytes}}

With a recent cold snap here, I decided to resurrect this recipe and share it with all of you. Full of veggies, easily made vegan, and quick to throw in the slow cooker, this is a great meal for a busy week. Ditch the bacon (or use pre-cooked crumbles) and there’s almost no hands-on time other than chopping some veggies. I like to prep the veggies the night before, dump everything in the crock pot in the morning, and come home to delicious aromas and a hot meal. A quick puree with the stick blender and a side of bread and/or a vegetable and you’re good to go.

[Slow cooker] Bacon Bean Soup {{Baking Bytes}}

This soup is one I like to describe as comfortable. Nothing too snazzy with the flavors but it tastes great, fills you up, and is a healthy way to end the day. It keeps for at least a week and reheats well in the microwave, so don’t be afraid of a large batch even if you’re on your own to finish it off.

[Slow cooker] Bacon Bean Soup {{Baking Bytes}}

I personally nixed the celery in favor of zucchini, but if you have celery on hand throw it in there too. With it all pureed together at the end the flavors meld into one instead of a more traditional and chunky vegetable soup. It turned out fairly thick, great for topping with extra bacon, cheese, chives, or whatever else you like to throw on there.

Warm yourself from the inside out with a healthy and filling dinner, then maybe splurge on dessert.

Bacon Bean Soup

Adapted from Emily Bites
Makes about 2 quarts

Ingredients

8 slices bacon1

3 (15oz cans) Great Northern beans, rinsed
1 can butter beans, rinsed
6-8 carrots, diced
1 onion, diced
1 medium zucchini, diced (optional)
4 stalks celery, diced (optional)
4 cloves garlic, minced
32 oz chicken or vegetable broth
1-2 bay leaves
1 Tbsp parsley (fresh or dried)
1 tsp thyme
1/2 tsp sage
1/2 tsp red pepper flakes

salt and pepper, to taste

Directions

  1. Fry bacon or bake for 15-20 minutes at 400 degrees. Allow to drain, then crumble into small pieces. Set aside.
  2. Add half the bacon and all remaining ingredients (except salt and pepper) to a slow cooker and stir gently. Cook on low for about 8 hours, or on high for about 4 hours.
  3. Use an immersion blender to puree at least half the soup (I did all of it, but you can stop whenever you like the texture) in the crock pot, or carefully remove 3-4 cups of soup to a blender and puree, then stir back into the crock pot.
  4. Taste soup and add salt and pepper if necessary. Top with remaining bacon and serve hot. Also delicious with a little grated cheese!

Notes

1 It would also be great with cubed ham. Great way to use those leftovers! Or nix the meat entirely for a vegan/vegetarian option, it’s delicious that way too.

Chocolate Chip Zucchini Bread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Breakfast, Celebration/Holiday, Dessert, Pastries, Quickbread, Side dishes and tagged with , , ,

With summer coming to a close tomorrow, perhaps your garden is overflowing with things to use or store. Although we only have a small garden, I did get an excitingly abundant harvest given its size. The raspberries were proliferous for several weeks (some are in the freezer to bake with this winter), green beans galore, a few delicious broccoli heads, a decent amount of potatoes, giant zucchini (hopefully still some more in the coming weeks), and for the first time ever, carrots!

This is the third year in a row I’ve tried growing fingerling carrots, and the first year they grew bigger than my baby thumbnails. Planting them on the very edge so they weren’t overgrown by the beans seemed to be the key, and I’m excited to eat them. I planted two rows so likely will chop some up for the freezer. Roasted vegetables are my favorite and I’m sure we’ll be eating many panfuls in the coming weeks.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

My zucchini plant was not as abundant as some, likely due to the lack of sunlight my garden gets, but it still produced quite a few and there should be some more to pick if the weather doesn’t turn super cold right away. If, like many people, you have more zucchini than you know what to do with, then this is definitely the recipe for you.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

I see recipes for zucchini bread, muffins, scones, pancakes, waffles, etc, all over the place, but many of them are heavy on the sugar and chocolate. Although this is delicious, it somewhat ruins the health factor of the zucchini if you’re basically eating dessert bread.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

I recently came across this recipe on Pinterest (as usual) and loved that the chocolate was only in chip form, and the sugar content relatively low. I made some modifications like I always do, and it resulted in a very tasty but much less sweet variation.The zucchini flavor is mild but the bread is warm and inviting with cinnamon and nutmeg throughout. It’s sweetened with honey and a few chocolate chips, but maintains a much less decadent flavoring than your typical sugary quickbreads. You can obviously increase the chocolate chips if you want, but I felt this amount was plenty. Even with 30% less sugar than the original recipe, it still functions just as well as a dessert as it does for breakfast or an afternoon snack.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

Krista’s recipe called for walnuts, but I never put nuts in baked goods as I don’t care for the textural juxtaposition of soft bread and crunchy nuts if I’m not emotionally prepared for it. However, this time I chopped a few walnuts and sprinkled them on top, and it was a wonderful, crunchy addition to the bread. It’s a method I may use in the future for banana or pumpkin bread to give it a little something extra. If you don’t like walnuts, pecans or sliced almonds would work great too, or you can leave them off entirely, of course.

Chocolate Chip Zucchini Bread

Adapted from Joyful Healthy Eats
Makes 1 loaf (12 slices)

Ingredients

1 3/4 cups whole wheat flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg

1/3 cup raw honey
1/3 cup coconut oil

1/2 cup applesauce
1 egg
2 tsp vanilla

1 1/4 cup grated zucchini
1/3 cup + 2 Tbsp chocolate chips, divided

1/4 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease (butter, coconut oil, PAM, whatever) and flour a loaf pan, shaking out excess flour. Set aside.
  2. If you haven’t already, use a cloth or paper towels to squeeze as much excess water from your zucchini as possible. Get your upper body workout here, if your zucchini is drier your bread is less likely to have wet spots in the middle. Set aside.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
  4. In a separate microwave-safe bowl, combine honey and coconut oil. If they are not already liquid, heat 20-30 seconds and whisk until smooth. It’s okay if there are some small bits of coconut oil still solid.
  5. Add applesauce, egg, and vanilla, and whisk until completely combined.
  6. Slowly pour wet ingredients into dry ingredients, stirring (I used a rubbed scraper) until completely combined.
  7. Fold in zucchini and 1/3 cup chocolate chips, then pour into prepared loaf pan.
  8. Sprinkle with remaining chocolate chips and walnuts, if using.
  9. Bake 50 minutes, or until a toothpick comes out clean.
  10. Let cool most of the way in baking pan, then run a knife along the edge and turn out onto a cooling rack to cool completely, or slice and serve pronto because it smells way too delicious to wait.
  11. Store completely cooled leftovers in an airtight container on the counter.