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Summer’s over Soup

Summer’s over and this is already my second soup recipe to go up in two weeks. as much as I love my tank top and shorts i’m also a girl who is all about sweaters, snuggles and soup. This Sweet Potato, Quinoa and Black Bean Soup is the kind of meal of that will have you ready to cozy up for the evening. Besides being hearty and flavorful, this soup is packed with protein thanks to the use of the black beans and quinoa, plus we get our healthy carbs from my personal favorite, the sweet potato.

So here’s what we will need:

3 Medium Sweet Potatoes

2.5 Cups of Black Beans

2.5 Cups of Quinoa

2 Cups of Vegetable Broth

3 TBSP Cayenne Pepper

3 TBSP Cinnamon

Salt and Pepper

Now let’s get cooking:

To begin preheat your oven to 325 degrees, while the oven is preheating, also set two stovetop burners onto to high heat. Now get two pots and fill them with 2.5 Cups of water each and set them on the burners, wait for water to boil. As we wait for the water to boil and the oven to preheat, take out your 3 sweet potatoes and a knife. I like to take out my knife and literally stab all over the sweet potato so that the heat gets into the inside of the sweet potato and you don’t end up with a raw center. Once the sweet potatoes are ready, take out a piece of tinfoil, place the sweet potatoes on it and add this into the oven for them to bake.

At this time you will most likely be ready to add your quinoa into the boiling water, as well as add your black beans into their separate pot. Keep your eyes on each pot and just casually stir the black beans as you feel necessary and fluff the quinoa as you notice it begins to absorb the water. A few minutes into having everything in the pots you can also free to lower the heat to Medium/Hot.Once the black beans are fully cooked (just taste test that they are no longer hard) take them off the stovetop and drain the beans out of the water. Once you notice that the quinoa has soaked up all the water, take the pot off the stove top and use a fork to fluff up the quinoa. Now if you haven’t already take your blender out and add the black beans, quinoa, the vegetable broth, cayenne, cinnamon, salt and pepper. With almost everything ready in the blender, check on your sweet potatoes and see how they are coming along. When the sweet potatoes are ready take them out of the oven and give them a moment to cool until you feel comfortable touching the sweet potatoes, aka they are not too hot to hold. Once you can handle the sweet potatoes cut each one into thirds, with smaller pieces which now have edges of the skin, it will be easier to peel the skin off. Just grab an edge and slowly and precisely try to peel the potato skin off like you would slowly take a bandage off a child. Once the skin is completely peeled off, add the sweet potatoes into the blender. With everything in the blender, turn it on and let things so. Keep it pulsing until everything is blended together nice, smooth and thick. And….now you have your Sweet Potato, Quinoa and Black Bean Soup, also known as Summer’s Over Soup!


When you’re ready to eat this soup just take the amount you want to eat and heat it up on the stove top, Enjoy! Maybe jazz it up like I did here and add some slices up avocado! 

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Cauliflower Soup & Bacon,Brussel,Jalapeno Topper

Soup season is upon us and though I am more of a warm weather gal, having a good soup makes Fall and Winter more bearable. This Cauliflower soup is super creamy and this topper is spicy like fire and smokey like bacon!

What we’ll Need for the Soup:

3 Heads of Cauliflower

1/2 White Onion

2 Cups of Vegetable Broth

1 Cup of Almond Milk

3 Cloves of Garlic

S+P

Topper:

1 Bag of Coconut Chips

2 Jalapenos

1 Cup Soy Sauce

1/2 Cup Honey

3 TBSP Whole Grain Mustard

2 TBSP Smoked Chipotle Powder

1 Branch Brussel Sprouts

S+P

Let’s get cooking:

Start by filling your largest pot with 6 cups of water. Bring burner on stove top up to high hear and place water on burner and let it come to boil. While waiting for the water to boil take out the three heads of Cauliflower, chop off the bottom, pull off the greens and begin to chop into florets. By the time you are done handling all three cauliflower heads, your water should be at a boil so lower to medium/high heat and add cauliflower into the pot. While you wait for the cauliflower to grow tender, chop your onion and sautéed and it on stove top in oil, when finished out in blender along with Vegetable Broth, Almond Milk, Garlic Cloves and S+P. Put the blender aside and test the cauliflower to make sure it is steamed and softened. When happy with its’ texture, drain cauliflower from the pot, blot on paper towels to remove more moisture and than add into blender.

Pulse the Blender until the mixture is thick and super creamy, it will have a lot of texture and somewhat reminds me of cauliflower grits. The soup will be quite garlicky and that will be its’ main flavor profile, the rest of the flavor will come from our soup topper.

For the Soup Topper, let’s get 3 Cups of water on the stove top, set to high and ready to bring to a boil. Once at a boil we will add in the Brussel Sprouts. Brussel Sprouts will need about 15-20 minutes to get to a good texture, but keep an eye on them and taste them to make sure they are as you like. While the Brussel Sprouts are in water bring a medium pan on top another burner, set at Low/Medium Heat. Add the Soy Sauce, Honey, Mustard, Salt, Pepper and Chipotle Seasoning. Stir until blended into one sauce rather than a bunch of disassociated ingredients.Once the sauce is blended add in the entire bag of Coconut chips and toss into the sauce until completely smothered and covered. At this time put the burner on the absolute lowest setting, and if you haven’t already check your brussel sprouts. If they are at the softness you desire, take the pot off the stove top and drain. Again blot your Brussel Sprouts with paper towels to get out any extra moisture. Now to Slice or ribbon your brussel sprouts, You’ll begin by taking each brussel sprout and cutting off the bottom of each one, this will make it easy to shed off the first layer of the brussel sprout. than cut each one in half like you would a lemon, and slice so it makes almost a ribbon or small slices. 

Add all of this into the pan with the Coconut Bacon and mix up so it is completely covered in the sauce. Continue to keep everything on low heat so we can make our final chop, the chopping of the Jalapeno Peppers. Make thin slices of each pepper and add into pan. With everything pan now turn the heat up to Low/Medium and allow everything warm up and to soak up flavor. As this warms up either pulse the soup again in the blender until warm or you can heat up in a pot on the stove top. With everything Hot and Heavy, ready to go, pour your soup in a bowl, add your topping and now snuggle up and enjoy!

Rainbow Salad with Kale, Quinoa and more

Eat the rainbow! We’ve heard it many times and I think out of all of my attempts this is actually the best colorful meal I’ve ever made. This salad is so packed with brightness and fuel yet still so light and absolutely delicious! Eating this made me feel like I was truly eating Gaia’s bounty, a gift from the earth is what this salad is.

What you’ll need:

4 cups Quinoa

4 cups Kale

1 bunch of Cherry Tomatoes

2 Peaches 

2 Peppers (I used orange and Yellow)

1 cup Dill

1/2 Lime

3/4 cup Oil of choice

4 tbsp cumin 

Salt and Pepper

Let’s get cooking:

Start by bringing 8 cups of water into a pot and set in stovetop burner, put on high. While waiting for water to boil begin to wash Kale and finely chop. Place Kale into serving bowl or its storage container. Begin slicing your cherry tomatoes. I tend to cut them into thirds, add into serving bowl. If you haven’t checked on water see if it has come to a boil, if so add the 4 cups of Quinoa. Leave boiling for a few minutes and than lower to medium. Keep an eye on Quinoa but you can begin to cut your peppers. I tend to cut around the core leaving me with four sides. Each side piece gets sliced and than diced, add into serving bowl. Check on quinoa, run a fork through it and make sure it’s not sticking to bottom of pot and that it’s getting fluffy. While Quinoa continues on ( or if yours is done just place aside) and begin working on the peaches. Cut around the core and dice up what you have, again add to bowl. By now Quinoa should be done if not already, so shut off burner, take Quinoa to a cooler spot on stove, and rub fork though for fluffing. As Quinoa cooks begin to pick your dill and add into into Salad. Add Oil of choice, salt, pepper, juice of half a lime and Cumin. Mix using hands or large serving spoon, up to you! I like to use my hands as if let’s me feel more connected to the food I am preparing. With the Quinoa gently cooked you can add this into bowl and continue mixing. If you weren’t already using your hands I would highly suggest doing so. Mixing this salad with the Quinoa reminded me of being a kind and turning ground beef into meatballs with my mom. This salad had an oddly familiar feeling, though such a different meal being prepared I felt like I was young again with my mom by my side, it’s crazy how food of a feeling can transport you. Once you’ve mixed everything up, you’ve tested for flavor, feel free to serve up with rainbow goodness goodness!

Vegan Cashew Curried Cream Sauce over Noodles and Veggies

Mhmm Asian food! Give me all of it! The other day I posted on Facebook, ” Where Can I get the best Asian Food?” and every single response was for sushi. Don’t get me wrong I love some sushi but where was all the suggestions for Thai, Indian, Korean Food… that’s what I was wondering. And so instead of going out I made my own darn meal, just as I always do!

What you’ll Need:

1 Cup Cashews

2 Cans Coconut Milk

3 TBSP Curry Sambal

3 Cloves fresh Garlic

Salt and Pepper

3 Bags Glass Noodles

3 Bags Frozen Mixed Veggies of Broccoli, Snap peas and Carrots

Let’s get Cooking:

Bring large burner on stove top to High heat, Place large pot with 6 cups of water on top so it may come to a boil. While waiting for the water to heat take out your blender and add cashews, coconut milk, sambal, garlic, salt and pepper, Pulse until thick and creamy, will be a light pink color that looks sweet. Place sauce aside for the moment, water should be boiling by now so lower to low/medium heat. Next add the veggies into boiling water. Shouldn’t take more than 8 minutes until softened to perfection. When they are done add the glass noodles in for just a couple of minutes. Take the pot with everything in it off the burner, and drain over the sink into your colander. Next transfer your noodles and veggies into your largest bowl (I use my tupperware as this yields 6 servings) and finally add your sauce and stir it up!

Maybe add some Soy Sauce and Srirachi for some extra flavors.

Vegan Zucchini Gratin

This recipe debuts my homemade vegan Cheese Sauce! I’ve made Vegan Nacho Cheese  and Mac-n-Cheese, but a sauce, nice and creamy and Cheesy? Nope not until now! I have been having some serious cravings lately, one which has been Cheese Fries, and every time I drive by a Royal Farms I have to tell my self to just keep going, that I don’t need potato wedges, cheese sauce and Krispy Creme Donuts (but I do!). So in attempt to give myself something crispy and cheesy, but go a homemade route that’s a little lighter and healthier I have made this Zucchini Gratin.

What You’ll Need:

4 Summer Squashes, Yellow and Green

4 Tbsp Canola Oil

8 Tbsp Nutritional Yeast

1 Cup Unflavored Soy Milk

4 Tbsp Earth Balance Butter

3 Garlic Cloves

3 Tbsp Chili Powder

1/2 Cup Garbanzo Flour

Salt & Pepper

Cashews

Lets Get Cooking:

Start by preheating the oven to 350 degrees. As the oven preheats lets first wash off our squash. Once the squash is clean we’ll use a peeler to remove the skin first, this can be discarded and put into the trash. Than continue to use the peeler on each squash making thin strips of zucchini until getting towards the core. Once at the core we will discard that part of the squash as well. Once all 4 squashes have been turned into thin strips take out your baking pan of choice. I used a small glass pan that in the past I have used to make loaves of bread. Line the inside of the pan lightly with Canola Oil and than begin to layer the thin strips of squash side by side until you reach the other side of the pan. Once you finish first layer, repeat for a second layer. Once finished add more Canola Oil over all of the squash and than put pan into the Oven. As the Zucchini begins to cook, lets turn a burner on the stove top on to Medium heat. First we will add the Soy Milk, let heat up and than add in the Flour, Nutritional Yeast, Butter, Garlic, Salt, Pepper and Chili Powder. This will make a very dense cheese sauce (yay!). Depending on how long this takes, just turn the burner off and place the sauce aside. You want the squash to cook for about 30 minutes first, and than add this sauce on top, put pan back into the oven and cook for at least another 30 minutes.

You’ll want to cook until cheese gets slightly brown with a little crisp. Once finished feel free to put some crushed up cashews on top of the dish to add some extra texture. Now let cool and than dig in!

 

3-ingredient Vegan Chocolate

If you don’t like chocolate than we need to have a one on one conversation, in person where we eat all things amazing, decadent and chocolately convincing until your on my side about this treat. Chocolate will always trump other sweets in my opinion, there are occasions I choose something else and I seriously have a conversation with myself wondering if something is wrong. I’m like truly Katie, you’re thinking Butter Cream over Chocolate? and I doubt my decision when I opt for something new and already begin to regret what I’ve done (even though dessert is dessert right? so is it ever worth debating or regretting).

Sometimes I don’t need an entire chocolate cake to sooth my needs though I just need a small bite to ignite my taste buds. A sprinkle on my smoothie, yogurt, oatmeal, etc. just to give it that one more bite of EXTRA.


All you will need:

. 1 Cup Coconut Oil

. 3 Tbsp Maple Syrup

. 3/4 Cup Carob Powder

Turn on the Stove Top:

Let’s turn on turn on the stove top to low/medium heat and add all the coconut oil until melted. Next add in the Maple Syrup, stir until distributed throughout the coconut oil. Next add in the Carob Powder one teaspoon at a time. Add, mix, add, mix, etc. until all the powder has been added. Now Take Pot or pan off the heat and put aside. Go grab a small container, I tend to use an old Tupperware such as one like a soup container from  Chinese Food Delivery. Poor mixture into container and place into the fridge. Let sit for at least two hours to become solidified. Once nice and hard and solid, you can either cut this into squares and eat like a candy bar but beware this will be no where near as sweet as you may be used too, This will be bitter and dark (how I like it).  Since it is so bitter and so dark I tend to use a scoop or knife to scrap at the chocolate and flake on top of other dishes such as yogurt, smoothie, oatmeal, whatever suits you.

Tasty Tomato Tart

Well Tomatoes are in season and I continue to keep overbuying tomatoes each week. Every Monday morning I look through the fridge and through any produce that has become a remainder from the previous week and think how can I incorporate this into a new meal. Each week I find the same item staring back at me, left over tomatoes, so why not create an entire dish dedicated to one of my summer favorites.

What You’ll Need:

Crust-

1 Cup Chickpea Flour

1/2  Cup Aquafaba

6 TBSP Earth Balance Butter

3 Tbsp Canola Oil

Pie Filling-

1/2 Cup Aquafaba

1 Container Goat Cheese Crumbles

1 Cup Stewed Tomatoes

1 Bundle Cherry Tomatoes

Basil

Salt

Pepper

Let’s Get Cooking:

As always let’s get the oven preheated and set to 325 degrees. Find a small pot or pan and set onto burner at low heat. Place the butter into the pan and let it slowly melt. While the butter melts, measure your Chickpea Flour and toss in bowl with the Aguafaba. Once the butter has melted add this into your picture and mix everything together. Now cover up your mixture with Cling wrap/aluminum foil and place in Fridge for 10-15 minutes. While the dough chills begin chopping your tomatoes, full, cherry what ever you got. You’ll want at least one cup to stew on the stove top, feel free to use the same pan you used for the butter and just like the butter put the burner on low heat. While that slowly stews, Take your one bundle of cherry tomatoes and chop each one in half. Make sure to keep an eye on your stewing tomatoes, stir when necessary. When stewed, shut off burner and place stewed tomatoes off the side. Now Take out your dough and your pie pan.  First oil your pan with your canola oil so the dough doesn’t stick and than begin to pat your dough into the pan. The dough will be very much like play doh, malleable, easily breaks a part can be put down in patches. Like you, I thought the dough did not look like much but it will spread nicely and surprise you that it fills your whole pan. Once your finished, take your last 1/2 cup of Aquafaba, whip it and spread it over the dough. Now reach for the Goat cheese Crumbles and dump the whole container a top your dough. Spread out so it’s even and everywhere. Next lay down your stewed tomatoes as a base layer of our feature veggie. Than grab your halved cherry tomatoes and squish them down Face up into the pan. Start with outlining the round of the pan and continue with smaller and smaller circles until the entire pan is filled.Place the pie into the oven for 30 minutes or until you see the crust slightly browning on the edges. Take pan out, let the pie cool and place some fresh basil a top for a final pop of flavor.