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15 Most Popular Recipes In 2015

Happy New Year and welcome to the 15 Most Popular Recipes In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Wow, another year has flown by, can you believe it!!!

I wonder how long it'll take for me to stop writing 2015.

I've been reading a lot of "The Best" and "The Top" of 2015 so I decided I would put together the 15 most popular recipes here. Some of these were posted in 2014, but they were super popular in 2015.

It's really hard for me to pick a favorite. Which one was your favorite? What would you like more of in 2016?

Here you go the 15 Most Popular in 2015!

Vegan Red Velvet Chocolate Chip Cupcakes

Vegan Queso with Spiced Tortilla Chips

Roasted Tomatillo & Tomato Salsa

Northern Bean Cauliflower Soup

Broccoli Salad With Miso Sesame Dressing

Chocolate Coconut Streusel Muffins

Black-eyed Pea Chili With Collards and Mini Maple Corn Muffins

So tell me what was your favorite? What do you want to see more of from The Whole Serving in 2016?

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Black-Eyed Pea and Collard Soup

Celeste 9 Comments

A new take on an old New Year's Day tradition, Black-Eyed Peas and Collard Soup, slow-cooked perfection.

Ready or not here it comes, 2016!!!

That means it's time for my annual black-eyed peas and green, however, this year I'm putting a twist on the traditional black-eyed peas and greens. I've put them together on a hearty soup.

According to tradition, black-eyed peas represent tiny coins and greens being the color of cash, both symbolize wealth and financial rewards in the new year, and who couldn't use more of financial rewards. For me it also represents health rewards because collard greens can help lower cholesterol levels and protect against cancer, just be sure not to overcook, which is why I add them at the end of the cooking time. Black-eyed peas are high in fiber, potassium, which aids in lowering blood pressure, and they're a good source of protein.

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

When it's cold out I crave big bowls of hearty soup so combining the two for this soup just makes sense. Super simple and super easy. Everything goes into the slow cooker, few hours later, soups ready. Perfect for a cold winter day.

This soup is loaded with fire-roasted tomatoes, celery, carrots, onions, potatoes, black-eyed peas and collards. Even if you don't own a slow-cooker you can still make this soup, just slow cook in a big pot on your stove top.

Start your year off right, make this fill-you-up Black-Eyed Pea and Collard soup, cozy up and enjoy.

Not soup person?, give this Black-Eyed Pea Chili with Collards a try.

Black-Eyed Pea and Collard Soup

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Prep Time: 12

Cook Time: 8

Total Time: 8 12

Servings: servings

Author: TheWholeServing

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Ingredients

1 medium yellow or white onion about 1 cup
1 ½ cups sliced carrots about 2 carrots
3 stalks of celery sliced
2 cups gold potatoes diced about 3 medium potatoes
2 cans 14.5 oz. fire roasted tomatoes
1 can 15 oz. tomato sauce
1 32 oz. box vegetable stock
4 cloves garlic minced
1 tablespoon chopped fresh oregano
2 tablespoon chopped fresh basil
½ teaspoon fine sea salt and cracked black pepper
1 tablespoon smoked paprika
½ teaspoon red pepper flakes optional
2 can 15 oz. black-eyed peas
4 cups collard greens chopped

Instructions

Add all ingredients except collards to slow-cooker, stir to combine and cook 3 to 4 hours on high or 6 to 8 on low heat.
During the last half hour of cooking time add in the collards and stir to combine.
Taste and add more salt and pepper to taste if needed.
Serve with bread, have fun and enjoy!

Nutrition

Did you make this recipe?Let us know! !

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Decadent Dairy-Free Hot Chocolate

Celeste 4 Comments

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

There is nothing like cozying up on the couch with a cup of silky smooth, creamy, decadent hot chocolate when it's cold out. But lately it's felt more like summer here in Texas with temperatures near 80. So I bump the AC temp down just a notch, grab a blanket, a spot on the couch and watch Christmas movies while sipping hot chocolate.

That's hot chocolate, not hot cocoa, there is a difference you know. Hot chocolate is solid bits of chocolate melted with warm milk while hot cocoa is dry cocoa powder mixed with warm milk. Both are delicious, but to me there is something extra special about the silky texture of warm melted chocolate mixed with smooth creamy milk, dairy-free for me.

I'm a dairy-free milk girl so for this recipe I am using one of the Almond Breeze blends, Almond/Coconut and it's topped off with coconut cream and toasted coconut. Warning this is a very decadent recipe, adding extra milk will make it less rich.

It's so simple, just warm your milk, add chocolate and stir. When the chocolate is all melted pour in a mug and top with whipped coconut cream and toasted coconut.

Not into coconut? Choose another blend, in fact Almond Breeze has a brand new blend of Almondmilk and Cashewmilk. You can top it off with shaved chocolate, caramel sauce, crushed peppermint candy, pumpkin spice or the good old traditional marshmallows the list is endless. Have fun with it!

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Make this and you'll be crowned Hot Chocolate Queen or King.