Quite Simply Veggie Soup for Dogs – Slow Cooker

January 10, 2017January 26, 2017Leave a comment

You read that right! I created a veggie soup for my dogs.

I often get asked if my dogs are vegan, too. They are not. I tried, for a short period of time, to move them to a vegan diet but they got bladder stones due to their PH being off that I switched them back. I do prefer they eat a whole food diet so I bake their protein and make their veggies. Since changing them to this diet, they have been healthy, happy and active.

My two dogs are different in ages. My oldest is an 11 1/2 year old Beagle and my youngest is a 2 year old bully mix (or I like to call her a Heinz 57 Goofball). I was feeding them store bought canine dehydrated veggie mixes but my Beagle would slowly pick through them. I had been thinking of creating a soup for them for awhile. Last week, I decided to try it and they LOVE it! I freeze batches of it to prevent it from molding as it sits in the refrigerator.

It is made with whole foods and condensed with wonderful nutrients. Please note: I am not a Vet or a licensed/certified canine nutritionist.

And if you want to eat some…it is safe for humans, too!

3 Cups Low Sodium Vegetable Broth

1 Cup chopped frozen or fresh Kale

1 Cup frozen or fresh Peas

1 Cup Carrots – Diced

1 Cup Celery – Diced

1 10oz bag Broccoli – chopped

1 Large Yam – diced

1 Tbls Ginger – pureed or powder

1 Tbls Tumeric powder

1 Tbls Parsley flakes

2 Tbls Coconut oil

1 Cup ground Flaxseeds

Place all ingredients in the slow cooker. Cook on low for 6-8 hours. When all ingredients are soft either mash by hand or place in a food processor and puree.

It is easier for your dogs to digest the vegetables and get the nutrients if vegetables are cooked and mashed or pureed.

Refrigerate enough portions for a coupe days. Freeze the rest in small containers (or freezer bags) and thaw in the refrigerator a day or two ahead of using it. This will help keep it from going bad (molding) if it sits in the refrigerator too long.

I hope your dogs enjoy it as much as mine.

All ingredients added to the slow cooker.

(All content and photos belong to Quite Simply Vegan)

Quite Simply Easy Tomato Basil Soup

December 3, 20161 Comment

Ingredients used in the recipe

32 ounces creamy Tomato Soup (read label to make sure no dairy/animal products used)

14.5 ounce can Fire Roasted diced Tomatoes

1/2 cup fresh Basil leaves- chopped

1/4 tsp garlic – minced

Place all ingredients in pan (or slow cooker) and warm until hot.

I cooked mine on low in a slow cooker for 4 hours to allow the flavors of the ingredients to blend well. It was yummy!

(Please note: all contents and photos belong to Quite Simply Vegan)

Vegetable Curry – Slow Cooker

November 10, 2016Leave a comment

Some ingredients used in this recipe.

8 oz sliced baby bella mushrooms

1 Red pepper – chopped

1 Green pepper – chopped

1 Yellow onion – chopped

2 Garlic cloves – chopped

2 TBLS Curry powder or Curry Paste

1 Tbls Brown sugar

1 15 oz can Chickpeas

1 14.5 Diced Fire roasted tomatoes

12 oz original V8 juice

1 14 oz Extra firm Tofu – drained, diced and baked(see below)

2 Cups Spinach

1 Cup Coconut Milk

In crockpot add peppers, onion, garlic, curry, brown sugar, chickpeas, tomatoes and V8. Cook on low for 6-8 hours.

Meanwhile, open tofu package and drain. Wrap whole tofu in clean cloth and place something like a plate on top to help weight it down to absorb the liquid. Let sit for a couple hours. Then dice and bake with 1 – 2 Tbls olive oil in the oven heated at 375 degrees until light golden brown.

20-30 minutes before serving add baked tofu, spinach and coconut milk.

Serve with vegan Naan or flatbread.

(Please note: all photos and content belong to Quite Simply Vegan)

Quite Simply Vegan Chili – Slow Cooker Recipe

October 14, 2016October 16, 2016Leave a comment

Some of the ingredients used.

6 oz Vegan crumbles

1 14oz Diced fire roasted tomatoes

1/2 Medium onion – diced

2 TBLS Chili powder

1 14 oz Kidney beans

1 6oz Tomato paste

1/2 tsp Smoked Paprika

1/2 tsp Onion powder

1/2 tsp Garlic powder

1 Bay leaf

1 Red Jalapeno pepper – chopped

2 Cups water (add more water if you don’t prefer thick chili)

salt and pepper to taste

Combine all ingredients into the slow cooker. Cook on low 4-6 hours

Top off with some vegan cheese. Yum! Enjoy!

(All photos and content belong to Quite Simply Vegan)

Creamy Cheesy Veggie Soup – Slow Cooker Recipe

October 1, 2016October 14, 2016Leave a comment

Fall is upon us and soups are always a favorite. My favorite are slow cooker recipes since they are easy. You throw your ingredients in the slow cooker and then walk away only to return to it hours later to a delicious soup.

My Creamy Cheesy Veggie Soup is a new recipe. I created it one morning and gave it a try. Have fun! Throw in some of your favorite veggies and spices.

2 Garlic cloves – minced

1 Small yellow onion – chopped

1 10oz bag of chopped frozen broccoli

2 Medium red potatoes – diced

1 cup Asparagus – chopped

2 Celery stalks – chopped

1 32oz Vegetable broth

2 TBLS Vegan butter

1 cup Coconut milk

1/2 cup Nutritional yeast

1 cup Vegan cheddar cheese

1 1/4 tsp Sea salt

1/4 tsp Pepper

1 tsp Dried Parsley flakes

Combine all ingredients in the slow cooker. Simmer on low heat for 6-8 hours. Salt and pepper to your taste. Enjoy!

Enjoy your soup with delicious Sourdough bread topped with vegan butter.

Quite Simply Vegan

Tag: slow cooker