As Julia Child said; “Cooking well doesn’t mean cooking fancy,” and, this Vegan Tempeh Chili Soup is definitely ‘cooking well’! There’s just a few basic ingredients, but, it’s so deep in flavor! And bonus = it’s a quick, easy, healthy, scrumptious one-pot-meal for your busy life!
Pasta and Rice
I’m looking forward to doing a Taste Test Tuesday series of recipes that I’ve been anxious to try from cookbooks, magazines, Pinterest, etc. So, to kick this off, I chose this Minestrone Soup from Bob Warden’s ‘Great Food Fast’ book of pressure cooker recipes. I made it in my Instant Pot, it’s a multi-cooker: a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one. This recipe worked beautifully using it! I honestly could have soup of any kind every day, all months of the year! I tweaked the recipe slightly using kale instead of spinach and elbow instead of shell pasta, because that what I had on hand. You’ll love that one serving is only 160 calories and 5 Weight Watchers SmartPoints!
We’re all crazy-busy these days and nights this holiday season, but there still needs to be dinner on the table, right? Your slow cooker and I are here to help with a healthy, delicious slow cooker veggie lasagna with portobello mushrooms and zucchini dish that you can put together quickly, add into your slow cooker, then walk away and take care of your holiday activities! Find my recipe and more photos at Pink Heels Pink Truck!