Tag Archives | vegan

“That’s the trendy soup to make”

 

soup

That’s what my brother said when I texted him that I had made this for the previous night’s dinner.

Although it’s definitely not the only thing you can make with butternut squash, 100% of the people I asked at the CSA pick-up yesterday make soup.  And even though I posted a similar recipe almost exactly one year ago, this one checks off so many more boxes.

Whole30?  check…vegan?  check…one step cooking? check again.

Any meal that can be tossed together in a slow cooker and forgotten about is a HUGE WINNER in my book.  This recipe requires no pre-cooking of rice, no fussing, no monitoring.

I followed Gimme Some Oven’s recipe almost exactly, with just a few adjustments.  Other options for garnish include toasted nuts or seeds, croutons, roasted chickpeas, and toasted coconut.

soup

Slow Cooker Butternut Squash Soup from Gimme Some Oven

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 white onion, diced
  • 1 carrot, diced
  • 1 firm apple (recipe calls for Granny Smith, but I used whatever I had-Fuji maybe?)
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp red cayenne pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 3 cups vegetable stock
  • 1/2 can coconut milk
  • 1 sprig fresh sage

Place all ingredients in a slower cooker and toss to combine. Cook on low 6-8 hours, or high for 4 hours, or until squash is tender. Remove the sage sprig.

Using an immersion blender, blend the soup until it is velvety smooth. Alternatively, you may blend in batches in a blender.

Stir in the coconut milk.

Garnish with more coconut milk and cayenne to taste.

*Note: I found the soup to be very thick the next day. I added another 3/4 cup of vegetable stock in as I reheated to thin it.

http://fiercelyfresh.com/2016/10/thats-the-trendy-soup-to-make/

soup

0

Butternut Squash Soup with Rice and Coconut Milk

squash wild rice soup

Just as there are certain cooks that one knows by name alone-Ina, Jamie, Ree-there are food bloggers who have achieved the same status.  Say the name “Heidi” and one undoubtedly knows you must be speaking of Heidi Swanson, recipe creator and photographer of the site “101 Cookbooks”.  Heidi’s first book, “Super Natural Every Day”, was the first natural foods cookbook I ever purchased and continues to be one of the cookbooks I continually fall back on for great dishes.  Heidi has travelled extensively and I couldn’t wait for her new book, “Near & Far:  Recipes Inspired by Home and Travel”, knowing it would be filled not only with fabulous recipes from her trips abroad, but ethereal photographs as well.

Jimmy Fallon Squash

There are no shortage of butternut squash soup recipes on the internet, but many tend to lean toward the sweeter side.  What drew me to this recipe was the inclusion of a serrano chile, giving it just a slight spiciness.  Heidi recommends serving the soup with a scoop of wild rice, rather than adding it into the soup as I did.  You could even use a different cooked grain, such as farro or barley.

Butternut Squash Soup with Rice and Coconut Milk

Ingredients

  • 1/4 Cup coconut oil
  • 2 medium onions, cut into eights
  • 2 large shallots, halved
  • 1 whole serrano chile, stemmed
  • 1 Tbsp sea salt
  • 2 1/2 pounds butternut squash, seeded, peeled, and cut into 3/4-inch chunks
  • 8 cups vegetable broth
  • 2 tsp fresh grated or pureed ginger
  • 2-4 cups cooked wild rice blend (I use Royal Blend brand)
  • toppings such as toasted nuts or croutons

Cook the wild rice while you make your soup. I steam mine in my rice cooker (2 cups of rice to 3 cups of water).

Melt the coconut oil in a large pot over medium-high heat. Add the onions, shallots, serrano, and salt. Cook until softened, about 7-10 minutes. Add the squash and the broth. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove from heat, puree with an immersion blender until smooth. Stir in the ginger and coconut milk. Add the cooked rice and season with more salt to taste. Top with toasted pumpkin seeds, pepitas, croutons, or yogurt.

http://fiercelyfresh.com/2015/10/butternut-squash-soup-with-rice-and-coconut-milk/
IMG_6788

IMG_6771

0

Healthy Snack Series: Chocolate Chia Pudding with Coconut Cream

chocolate chia puddingLet’s wrap up this series with something decadent, shall we?

I’ve talked before about the benefits of chia seeds and why you should try to work them into your diet everyday.  I buy them in bulk and have sprinkled them on oatmeal, granola, and salads,  but this dessert? So rich, delicious and easy to make!  Just mix it up and forget about it while it thickens in the refrigerator.  The consistency is similar to tapioca pudding.  Using coconut cream as whipped cream keeps it vegan and gives it a rich coconut taste, but you can sub in regular whipped cream (homemade, please!  Sheesh!).  I use Trader Joe’s coconut cream in this recipe, but you could also use full fat coconut milk.  Just stick it in the fridge for a couple of hours and open in upside down to use only the solid part for whipped cream.  The great thing about TJ’s coconut cream is that it is so thick and solid, it doesn’t separate and you can use the entire can.

Makes 2 servings or 1 super-indulgent serving (I won’t tell!) Continue Reading →

0

Powered by WordPress. Designed by Woo Themes