Have I mentioned that I LOVE soup? This past weekend was cold and rainy and perfect “soup” weather. Since I always have the ingredients for this recipe on hand, it was quick and easy to put together. The only prep is peeling and chopping the sweet potato, which takes about 5 minutes. You can also use frozen cubed sweet potato, which would completely eliminate your prep time. In 45 minutes, your soup will be hot and ready to eat.
In a large pot, sauté garlic, sweet potatoes and spices over medium heat for 10 minutes while stirring.
Add vinegar & water and turn heat to high until boiling. Reduce to simmer for 30 minutes.
Stir in spinach, coconut milk, & sugar and bring to boil for 5 minutes on high heat. Remove from heat and cover for a few minutes before serving.
The aroma while sautéing the sweet potato with the spices is amazing! I may try roasting sweet potatoes in the spices as a side dish. I like spicy food, so I put a 1/2 teaspoon of cayenne, but if you prefer a milder taste, I recommend 1/8 teaspoon of cayenne. Since date sugar is simply ground, dried dates, this is a great recipe for those fighting cancer and avoiding processed sugars. If that’s not an issue for you, you can substitute coconut, palm or brown sugar. Most of the soups I make call for vegetable broth. This one just calls for water. Vegetable broth may give it a depth of flavor water doesn’t, so you can substitute broth if you like. This has tons of flavor without it though due to the spices and coconut milk. You can also cut back on the water/broth if you want the soup to have less broth or a stronger coconut flavor.
This soup recipe is great for lunch or dinner and is delicious in cold or warm weather. Have you tried it? Let me know what you think.
This Vegan, GF Brussels sprouts recipe is by far the best! Every recipe I’ve ever tried always seems to have balsamic vinegar. Being in the mood for Asian flavors today, I thought I’d try something a little different. I’ve never really cared for whole Brussels sprouts. The crispy, well-flavored outer leaves are always good, but the inside – not so much. This year I discovered shaved Brussels sprouts at Trader Joe’s and now that’s the only kind I buy. No matter how you prepare them, the flavor covers every piece. If you prefer whole Brussels sprouts, I recommend quartering them for this recipe. It may also take 30-35 minutes for them to bake.
I usually serve my main dish to my family as their side dish, but I kept this one all to myself! Actually, they don’t really care for spicy food, so this time it was just as well. If you prefer less kick, you can leave out the sriracha sauce.
I use Himalayan pink salt and virgin, cold pressed coconut oil, but you can use whichever type you prefer. The shaved Brussels sprouts are available in the produce department at Trader Joe's.
• 3 tbsp. coconut oil
• 2 tbsp. sweet chili sauce
• 1 tbsp. sriracha
• Juice of 1 lime
• 3 cloves garlic, minced
• 10 oz. shaved Brussels sprouts
• Himalayan pink salt to taste
• Black pepper to taste
Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, sriracha, lime juice and garlic.
On a large baking sheet, toss Brussels sprouts in sauce until fully coated. Season generously with salt and pepper.
Roast until slightly charred and tender, 10 minutes. Serve.
These Brussels sprouts would also be delicious tossed with rice noodles, served over rice or served as a side dish to just about any Asian inspired meal. This sauce would also be great with other veggies like asparagus, broccoli, or eggplant – ooh eggplant – Yum! Let me know what you think.
Potato, potahto – these potatoes are epic! My family recently had the good fortune to attend the most spectacular potluck Easter dinner. There were 20-30 people and everyone brought at least 2 dishes. One attendee is a caterer, one previously owned a Greek restaurant and the others are excellent cooks in their own right. So besides being a wonderful holiday event with family, friends and food, I had the most delicious dishes, including the best roasted potatoes I’ve ever eaten (vegan and GF, by the way) and after chatting with the chef, learned about the key ingredient – Greek seasoning. I’ve cooked with Cajun, Italian and Indian spices before, but I’ve never even heard of Greek seasoning.
The next week, I did some research to find out what exactly is in Greek seasoning. Some brands contain MSG and salt, and I knew I wanted to steer clear of those. So I scouted several grocery stores before finding Salt Free All Purpose Greek Seasoning (also MSG free) and this delicious recipe was born! Now I’m working on creating more recipes with this new spice mix.
1 ½ lb. baby dutch yellow potatoes or baby red potatoes, halved or in thirds if large
½ cup olive oil
Juice of 1 lemon or 2 tablespoons lemon juice
3 tablespoons Greek spice mix, salt and MSG free
2 tablespoons Himalayan pink salt
Preheat oven to 350 degrees.
Place potatoes in a large pot and cover with 1 inch of water: season with 1 tablespoon of salt. Bring to a boil and cook until tender, 10 to 12 minutes. Drain and spread on a rimmed baking sheet.
Drizzle olive oil and lemon juice over potatoes and mix in the pan.
Sprinkle Greek spice mix and 1 tablespoon salt over the potatoes.
Bake for 30-45 minutes until the edges are crispy.
Forget fries, mashed potatoes and baked potatoes! These Crispy Mediterranean Potatoes will make the perfect side dish for gyros (vegan recipe on its way!), or anything else you’d eat potatoes with. This recipe is so quick and easy to make, it will definitely be my go to potato recipe. The prep time is probably closer to 5 minutes, but I rounded up to 10 to give you plenty of time to wash and chop the potatoes. I’ve had lots of roasted potatoes, but these are the best – hands down! Amazing that something so simple can taste so delicious. Let me know what you think.
Soup of just about any kind is my favorite meal. It’s the perfect all-in-one meal that’s usually quick and easy to make. Experiencing northwest winters these past three years, I have explored many soup recipes and made them my own. This recipe is definitely one of my favorites. It’s light, healthful, full of exotic flavors and would really be good any time of year. Roasting the riced cauliflower is key to giving it a kind of nutty flavor. Preparing vegan food on a daily basis, these are ingredients I always have on hand so deciding to make this last minute is a no-brainer. As you can see, there are only 4 veggies in this soup and most of the other ingredients are spices. I hope you enjoy it as much as I do!
This recipe is vegan and gluten free. I like to simmer my soups for at least an hour to let the flavors come together. If you're in a hurry, 20 minutes should be long enough to cook the vegetables.
3 cups riced cauliflower
3 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon Himalayan pink salt
¼ teaspoon red pepper (less if you don’t like it spicy)
½ teaspoon black pepper
2-4 tablespoons coconut oil
1 medium yellow onion, diced
1 teaspoon minced garlic
3 cups kale leaves, stems removed and chopped small
2 cups carrots, chopped small
4 cups vegetable broth
1 can coconut milk
Add more salt and pepper to taste
Preheat oven to 400°.
Spread the riced cauliflower in a rimmed baking sheet. Drizzle 2-3 tablespoons oil then sprinkle with curry powder, turmeric, garlic powder, cumin paprika and salt. Gentle mix the ingredients with spatula and bake for 20-25 minutes.
Meanwhile, chop the onion, carrots and kale.
Sauté onion and garlic with 1 tablespoon oil in a large stock pot over medium heat for 5 minutes.
Add broth, coconut milk, cauliflower rice, red chili pepper and black pepper.
Bring to a boil then simmer for 45-60 minutes.
Add more salt and pepper to taste.
As with most soups, this one tastes even better left over. I hope you enjoy it as much as I do! Let me know what you think.
Changing to a plant based diet can be challenging. The most difficult food for me to give up was cheese. Within the first week, I poured over several books and found a couple of recipes that saved me. Since then, I’ve tried several other Alfredo sauces that didn’t come close to resembling the Alfredo sauce I knew and loved in my pre-vegan days. Through trial and error I’ve learned what ingredients work best together and have created what I think is the best vegan Alfredo sauce!
One of the most wonderful aspects of eating a plant based diet is, that although I feel full after eating a big meal, I’ve never felt disgustingly full or sick afterward. Traditional Alfredo sauce is known as “heart attack on a platter” and pretty much has made me feel like I could have a heart attack after eating a big plate full. This sauce is dairy and oil free and not heavy at all.
This Alfredo sauce is so good, it’s “company worthy” as my mom would say. My dairy-loving family gives it two big thumbs up! Just look how creamy the sauce turns out.
I hope you enjoy this dish as much as my family and I do!
½ cup raw cashews – soaked for 4 hours, drained and rinsed
½ a lemon or 1 tablespoon lemon juice
¼ cup + 1 tablespoon nutritional yeast (this gives the cheesy flavor so don’t skimp
1 Package of your favorite gluten free pasta (or zoodles if you prefer)
Start boiling water for the pasta following the directions on the package.
Meanwhile, sauté the onion with enough broth to cover it over medium heat. Cook until the broth evaporates.
Blend all ingredients except pasta in a high-powered blender adding broth until the sauce reaches a smooth, thick consistency. The sauce will get warm in the blender.
Strain pasta and serve. Pour the sauce over the pasta.
*If you are trying to avoid pasta or processed foods altogether, serve over spiralized zucchini, steamed broccoli or your favorite sautéed vegetables. *If you prefer pasta and want to add to the dish, I sometimes add sautéed mushrooms, spinach, garlic powder, turmeric and salt or sautéed asparagus. If you aren’t vegan, you can add bacon and peas to make it carbonara. *If you didn’t plan ahead and soak the cashews, you can either boil water then soak the nuts for 15 minutes or put them in a microwave safe dish, cover them with water and microwave on high for 2 minutes. Microwaving is not popular in the vegan diet, but if you don’t mind using microwaves, this is a time saver.