Happy Friday! Bean with 'Bacon' Soup and Stuffed Mushrooms- Oh My!

Happy Friday everyone! I have been meaning to blog all week, but I never seemed to find the time.  I did make some amazingly yummy recipes this week, so I wanted to share a few of them with you.  Let me know what think after you try them.

Bean with 'Bacon' Soup- So delicious and super easy!

You will need:

4 carrots finely diced
6 15 oz cans  Organic Great Northern White Beans ( half drained )- you can use dry beans, soak them etc.
64oz Organic Veggie Broth
8oz Organic Tomato Paste
1 Tbsp Liquid Smoke
Salt
Pepper
Garlic
Herbs Provence
Large Soup Pot


1. Place Carrots and Garlic in pot with a little olive oil.  Saute until slightly softened.

2. Add in the rest of the ingredients. Bring to boil for about 5 minutes, then simmer for at least 30 minutes.

Enjoy!



Vegan Stuffed Baby Portobello Mushroom Caps (Sorry I did not capture a picture to share)

You will Need:

6 Mushroom Caps
1 Zuccini
1 Carrot
1/2 Bell Pepper
1 1/2 cups Cashew Cream
1/4 cups Nutritional Yeast
Garlic
Salt
Pepper
Herbs Provence
Olive oil
Baking Sheet

1. Prep mushrooms- Clean, remove stems, and take a spoon and remove gills. Drizzle tops with Olive Oil, and place top side down on baking sheet

2. Mix remaining ingredients in a bowl. Season to taste

3. Spoon mixture into mushroom caps evenly.

4. Place in a 400 preheated oven. Bake for 20 minutes.

Enjoy!