The Food Pharmacy
  • Home
  • About Us
    • Contact Us
    • Media Gallery
    • Photos/Videos
    • Resources
    • Testimonials
  • Free eBook
  • Classes/Events
    • Personalized Cooking Classes
  • Recipes
  • Services
    • Services
    • Personalized Coaching
    • Group Coaching
    • JumpStart Session
    • Private Cooking Classes
    • Coaching Sign Up
  • Shop
    • Shop
    • Apparel
    • Plant-Based Power Bowls eBook
    • Plant-Based Burgers eBook
    • Family Favorites eBook
    • Power Brunch Favorites
    • Thanksgiving eBook
    • v-dog
    • Virtual Library
  • v-dog
  • Español
  • Home
  • About Us
    • Contact Us
    • Media Gallery
    • Photos/Videos
    • Resources
    • Testimonials
  • Free eBook
  • Classes/Events
    • Personalized Cooking Classes
  • Recipes
  • Services
    • Services
    • Personalized Coaching
    • Group Coaching
    • JumpStart Session
    • Private Cooking Classes
    • Coaching Sign Up
  • Shop
    • Shop
    • Apparel
    • Plant-Based Power Bowls eBook
    • Plant-Based Burgers eBook
    • Family Favorites eBook
    • Power Brunch Favorites
    • Thanksgiving eBook
    • v-dog
    • Virtual Library
  • v-dog
  • Español
ABSOLUTELY delicious

Recipes

Caribbean Asopao

10/3/2020

Comments

 
Picture

Caribbean Asopao

★★★★★

Main Courses, Soups

Prep Time: 15 min Cook Time: 30 min Total Time: 45 min Difficulty: Easy Servings: 2-3 Source: The Food Pharmacy

Description

Asopao is a rice soup prepared in many parts of the Caribbean. This is our plant-based version of this Puerto Rican home cooking classic.

Ingredients

¼ cup medium onion, diced

¼ cup red/orange peppers, diced

1 carrots, diced

1 TBSP tomato paste

1 green plantain, sliced or shredded

1 TBSP fresh or dried oregano

6 garlic cloves, crushed

2 culantro leaves, diced (optional)

¼ cup parboiled brown rice

4 cups low sodium veg broth

¼ cup cabbage, diced

2 cups red beans, cooked

2 cups butternut squash or calabaza

Salt and pepper to taste


Toppings

cilantro to taste

avocado, to place on top of asopao once served

Directions

1. Cook onions, peppers, garlic, carrots, culantro (if using) and tomato paste in 2 Tbsp veg broth for 2-3 minutes.
2. Add rice, plantain, and the rest of the broth and cook for 15 minutes or until rice is cooked.
3. Add butternut squash, beans, and cabbage and cook for 10 minutes or until thickened and squash is tender.
4. If asopao is too thick, add a little bit more of veg broth. To thicken asopao, you can blend 1/4 cup of the asopao and return to the pan.
5. Serve topped with fresh cilantro and avocado.

Notes

✔️You can substitute the red beans with any other bean or pigeon peas (gandules)

Back to Recipes


Comments

Chickpea Noodle Soup

4/29/2019

Comments

 
Picture

Chickpea Noodle Soup

Main Courses, Soups, Website

Prep Time: 5 minutes Cook Time: 30 minutes Difficulty: Easy Servings: Serves 4-6 Source: Shayla K. Hernández

Description

This plant-based version of chicken noodle soup is soothing, nourishing, and ready in 30 minutes. Enjoy this yummy comfort food when you are not feeling well, or when you want to warm up on a cold day.

Ingredients

1 cup onion, diced

2 carrots, sliced

1 celery stalk, diced (optional)

2 medium potatoes cubed

3 cloves garlic, crushed

½ tsp dried thyme

4 cups of vegetable broth

2 cups of water

¼ cup of “chicken” seasoning

6 ounces of cooked gluten free spaghetti

2 cups cooked chickpeas

Salt and pepper, to taste

Chopped fresh cilantro, to taste


“Chicken” Seasoning Makes 1¾ cup (recipe below)


1⅓ cup of nutritional yeast

3 Tbsp onion powder

1 Tbsp garlic powder

1½ Tbsp dried basil

1 tsp oregano

½ tsp turmeric

2 tsp sea salt


Directions

1. Sauté onion in a medium pot over medium heat, until it begins to soften, about 3 minutes.
2. Add the carrots, potato, and celery (if using), and sauté for 2-3 minutes.
3. Add the garlic, thyme, “chicken” seasoning, vegetable broth, and water.
4. Bring to a medium-low simmer and cook until all the vegetables are tender, about 20 minutes.
5. Stir in the chickpeas and pasta.
6. Season with salt and pepper to taste.
7. Serve with fresh cilantro sprinkled on top.

Back to Recipes


Comments

Miso Soup with Shiitake Mushrooms

5/10/2016

Comments

 
Picture

Miso Soup with Shiitake Mushrooms

Main Courses, Soups, Tofu, Gluten-free



Prep Time: 5 min Cook Time: 10 min
Difficulty: Easy Servings: 4
Author: The Food Pharmacy

Description

Quick and easy vegan miso soup. We love to add nutritious, antioxidant rich mushrooms. Yum!

Ingredients

5 cups vegetable broth

½ cup white mushrooms, diced

1 cup frozen shiitake mushrooms

2 garlic cloves, crushed

⅓ cup carrots, diced

¼ cup dried wakame, torn 2 inch pieces

1¼ cup firm tofu, cut into small squares

2 TBSP green onions

3 TBSP white miso

Tamari sauce to taste

Directions

Bring the broth to a boil in a medium saucepan.

Add the carrots and cook for 3 minutes.

Add the garlic and mushrooms, and wakame and cook for 3 minutes.

Add the tofu and cook for 2 minutes.

In a small container, dissolve the miso in ¼ cup of broth and mix well.

Add miso to soup and remove from heat.

Serve with green onions.

Do not boil the soup after miso has been added as high heat will destroy the enzymes in the miso.

Back to Recipes


Additional Info:
Nutritionfacts.org: Mushrooms
Is Miso Heatlhy?

Comments

Black-Eyed Peas “Asopao”

4/21/2016

Comments

 
Picture

Black-Eyed Peas “Asopao”

Main Courses, Soups, Puerto Rican Cuisine



Prep Time: 15 min Cook Time: 20 min
Difficulty: Easy Servings: 4
Author: The Food Pharmacy

Description

Asopao is a rice soup prepared in many parts of the Caribbean. This is our vegan black-eyed peas version of this Puerto Rican home cooking classic.

Ingredients

1 medium onion, diced

6 garlic cloves, crushed

½ cup red/orange peppers, diced

3 carrots, diced

2 TBSP tomato paste

1 TBSP fresh or dried oregano

4 culantro leaves (optional)

1 cup parbroiled brown rice (Uncle Bens)

8 cups veg broth + 2 cups water

1 cup cabbage, diced

3 cups black eye peas, cooked

2 cups butternut squash or calabaza

sea salt to taste (~1/2 tsp)

1 ripe plantain, sliced

cilantro to taste

avocado, to place on top of asopao once served

Directions

Cook onions, peppers, garlic, and tomato paste in 2 TBSP veg broth for 2-3 minutes.

Add carrots, oregano, culantro, and rice and cook for 2 minutes.

Add veg broth and water and cook for 25 minutes or until rice is cooked.

Add the rest of the ingredients except cilantro and cook for 10 minutes or until thickened. Serve topped with fresh cilantro and avocado.

Enjoy!

Back to Recipes


Additional info:
Black-eyed peas one of the most nourishing legumes
Culantro vs Cilantro
Comments

    Picture

    Categories

    All
    Baked Casseroles
    Beverages
    Bowls
    Breakfast
    Burgers
    Condiments
    Desserts
    Egg Replacements
    Español
    Fruit
    Gluten Free
    Granola
    Hot Cereal
    Hummus And Pates
    Main Courses
    Mayo
    Meat Alternatives
    Pancakes
    Pasta
    Potatoes
    Puerto Rican Cuisine
    Salads
    Sauces
    Side Dish
    Smoothies
    Snacks
    Soups
    Soy Curls
    Spreads
    Sweeteners
    Tex-Mex
    Tofu
    Toppings
    Waffles


    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Join Our List



Copyright © The Food Pharmacy 2006-2020
941-320-8163

Evelisse@TheFoodPharmacy.com
Picture
This website is for informational purposes only. Consult your physician prior to changing your diet.  The information, data, material contained, or presented is not intended to be taken as medical advice.  
Picture
Picture

Join Our List


Terms of Use and Privacy Policy