Xtreme Potato Leek Soup (GF V Oil-free)

I first made this soup on a cold Hallow's eve! It was a blessing then, and an absolute joy the second time with fresh bread and coconut bacon. Give it a try with family and friends!

Serves: 4-6 | Time: 55 minutes

2 lbs gold potatoes

3 leeks, chopped

1 can white beans

4 cups veggie broth

2-4 cloves of garlic

10 drops liquid smoke

2 tsp hand-ground rosemary

1 tsp onion powder

1 tsp dried thyme

1 tsp pepper

3 bay leaves

Sea salt, to taste

Coconut bacon, opt

Wash the leeks and add to a pot with enough water to cover the bottom. Cover and cook until tender, about 10 minutes. Halfway through add the garlic.

Meanwhile, chop your potatoes.

Blend the leeks and garlic with four cups of vegetable broth.

Pour into the pot and add the diced potatoes, bay leaves, and herbs.

Bring to a boil. Reduce heat to medium and simmer for 45 minutes or until potatoes fall apart when pressed with a spoon.

Drain and rinse the beans. Remove bay leaves. Add beans, pepper, and salt to taste. I also like a squeeze of lemon juice.

The consistency is up to you. I just hand mashed the potatoes with a spoon and left some chunks. Some people like to blend it to a cream.

Top with better than bacon and serve with bread!

Create, share, love at first bite!

Instagram | Youtube

Coconut Carrot Curry (GF Vegan)

For those that need a good soup to warm up with this cold weather, try this creamy curry full of vitamins and warming spices.

Serves: 2-4 | Time: 40 min

13 med-large carrots
1/2-3/4 onion, chopped
1 can light coconut milk
2 cups vegetable broth
2 stalks of celery with leaves
2 large roasted red peppers
3 dried bay leaves
1/2 tsp celery seeds
1/2 tsp mustard seeds
1/2 tsp nigella sativa
2 inches organic ginger
1/2 tsp green curry paste
1/2 tsp TJ dry chili paste
1/4 tsp tamarind
1 tsp curry powder
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp garam masala

Grab a large pot and place over medium heat. Add just enough water to cover the bottom. When it begins to sizzle, add the bay leaves, mustard seeds, celery seeds, and nigella sativa (black cumin/kalonji). Temper for a few minutes and make sure the seeds pop. Add the veggie stock and cover.

Wash and peel (if necessary) your carrots. Dice roughly. Chop your onion as well. Mince your ginger. My mom is not a fan of how ginger tastes and my dad doesn't like the little strings you get from it sometimes. My trick is to place the ginger inside a tea leaf steeping spoon and place it in the broth for 5 minutes as it heats up. I then toss half the ginger and keep the rest. You can modify this however you want.

Now add the carrots and onions to your pot and cook for 20 minutes. We're not using a lot of stock because I don't want the end soup to be too thin and I don't want the taste of the coconut to be overwhelmed. However, you can add more liquid towards the end if you prefer it thinner.

Make sure the carrots are soft enough to blend. Remove the bay leaves and add the coconut milk, roasted red peppers, and spice pastes. I enjoy spicy food - not too spicy, but I don't mind a little burn - but if you don't then omit the chili paste. I'm using a stick blender because I'm too lazy to transfer to and from a food processor. Blend until relatively smooth (or leave it a tad chunky if you prefer). Cook for an additional 5 minutes.

Meanwhile, mince the celery. I like to add this towards the end to add a little texture to the soup. If you want a smooth soup then you'll want to add this before blending. Add the remaining spices and cook for 5 minutes. Taste and adjust spices accordingly. I didn't use too much curry powder because I want to be able to taste all the different components of the soup.

Spoon into bowls and allow to cool a bit before enjoying. Sprinkle with the celery leaves from an extra treat! This soup is perfect served with flatbreads or over basmati rice.

Create, share, love at first bite!

Instagram | Youtube

Creamy Basil Spaghetti Squash Sauce (GF Vegan)

Serves: 3 | Time: 50 minutes

1 large Spaghetti Squash

1 can Great Northern Beans

2 heaping tsp Tomato Paste

1 heaping tsp raw Tahini

3 tbs filtered Water

6-8 small Basil leaves

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/4 tsp Black Pepper
1/4 tsp Paprika

Basil to garnish

Preheat the oven to 375F. Cut the squash in half and remove the seeds. Place the squash face-side down in a large glass dish with enough water to cover the bottom. Bake 40-45 minutes or until soft. Test with a fork after 35 minutes.

Scoop the squash out of the skin and add to a powerful blender or food processor (you may need to do two batches). Blend until smooth, using the water to help, and a tamping rod.

Drain and rinse the beans. Add them to your squash puree with the tahini and blend until smooth.
Add the spices and herbs and pulse a few times.
Ladle onto meatless balls, gnocchi, veggies, lentil-loaf and more! It also makes for an amazing soup as is. Serve with ribbons of basil for extra flavor :)

Create, share, love at first bite!
Instagram | Youtube

Creamy Cool Cucumber Coconut Lime Soup with Zoodles (Raw GF Vegan)

1 large Cucumber (350g)
1 small Zucchini (300g)
4 tbs Coconut Creme
OR 1 ripe Avocado
1-2 sprigs of Mint
1/2 tsp of Cumin
Dash of Pink Salt
Juice of 1 large Lime
1 Garlic clove (optional)*
Water to desired consistency

* I wouldn't recommend raw garlic because it is so powerful but if you're a fan then go for it

Wash and peel, if desired, your cucumber. Chop three slices and add the rest to your blender. Wash and peel your zucchini. Spiralize half and add the rest to your blender.
Add to your blender the lime juice, water (start with 1/2 a cup), and avocado or coconut creme. Blend on high.
Add herbs and spices, plus more water if desired. Pulse a few times.
In a bowl, add your zucchini spirals. Pour the soup over. Top with cucumber slices.
Enjoy! :)

Create, share, love at first bite!
Instagram | Youtube

Warming Pumpkin Kale Soup (V, GF, Low-fat)

Try this simple and delicious soup to warm up in winter. The creamy texture with just enough bite from the kale is sure to win your tastebuds over alongside the health benefits.

Time: 1-2 hours | Yields: 3 bowls | Serves: 1-2

29 oz Pumpkin Puree
4 cloves roasted Garlic, minced
239g Lacinato Kale, massaged
1 (14.5 oz) can of diced Tomatoes
2 tbs + 1tsp raw Coconut Sugar
1/2 Sweet Onion, finely chopped
1 inch fresh Ginger, grated
2 tsp ground Cinnamon
1 tsp ground Cumin
1 tsp Kelp Granules
1 tsp ground Turmeric
1/2 tsp Garam Masala
1/2 tsp Cayenne
Dash Coriander
Juice half lemon
4 cups Water

Peel and chop your garlic and onion, then add to a soup pot. Turn heat to medium and cook in the juice from your can of diced tomatoes. Stir for a few minutes until fragrant.
Meanwhile, wash and de-stem your kale. You can use any type of kale. You may want to rip or chop it into small pieces. Mine was pre-cut to the size of baby spinach. Massage for a minute or two.
Add to pot with the rest of the tomatoes and cover with a lid to wilt for 5-10 minutes. Stir.
Add your spices and water. Stir and let reduce for 5 minutes.
Add pumpkin puree and lemon juice. Stir and reduce heat to low. Let cook for 1 hour or more.
Spoon into bowls and allow to cool before serving. Fresh cilantro is a nice addition.
Enjoy with a flatbread or bowl of rice and feel free to reheat the next day!

Create, share, love at first bite!

Instagram | Youtube

College Cooking: Not Yo Mama’s Tomato Soup (V, GF, fat-free option)

It's that time of year again! Autumn. The trees are beautifully colored, the breeze is cool, and it's time to eat warm nourishing meals! I decided to keep this recipe low-fat and low sodium for those of you watching your intake, especially if you are indulging in desserts like me :D

Crockpot: 10 hours | Servings: 1-2

2 medium Tomatoes, diced
1 clove of Garlic, minced
1/2 small Onion, diced
1-2 handfuls of Mushrooms, minced
1 3/4 cup Veggie Broth
1/4 cup Tomato Sauce
2 tsp Chickpea Flour
2 tsp unsweetened plant milk

1 tbs Nutritional Yeast Flakes
1 tbs turmeric powder
1 tsp raw cane sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp dried basil
1/2 tsp sea salt
1/4 tsp cayenne pepper
Glug of vegan Balsamic Vinegar (could try red wine or apple cider vinegar)
1 bay leaf
Fresh Cilantro to taste

Add everything to lined crockpot. Stir. Cook on low for 10 hours. This is a chunkier soup, but you can blend the tomatoes if you want it creamier. Also add more flour towards the end to thicken if you don't like thin broth.
If you follow the 80/10/10 diet, this would be great as a cooked dinner with some rice or pasta. Otherwise serve with a tortilla chips, oyster crackers, or a sandwich. The basic recipe for a jammin' grilled avocado sandwich is below.

Two slices of bread (I recommend everything)
1/2 avocado, mashed
Earth Balance vegan buttery spread
Maine Coast Sea Kelp Granules, dash
Onion Powder, dash
Lemon Juice, squeeze (optional)

Butter your bread on the outside. Mix all the ingredients. Medium heat a lightly greased flat pan. Spoon mixture onto bread. Grill on each side for a minute or two until golden-brown. Yum!

Create, share, love at first bite!

Instagram

Foodporn: