I’m lazy and I love soups. I’m always looking for soups that are full meals with proteins and all. This ones makes the cut and taste mmm mmm good!
Super simple to make and freezes well!
2 tbsp butter
4 tbsp olive oil
12 cups chopped celery
4 cloves garlic, minced
1 cup raw cashews
1 cup vegetable stock
2 cups milk (almond, rice, etc.)
1 tsp salt
black pepper to taste
1. Heat butter and oil in a large pot over medium heat
2. Add celery and garlic. Cook until garlic is fragrant.
3. Add the cashews, stock, rice, milk, and sea salt.
4. Bring to a boil, reduce heat, and simmer until celery is softened.
5. Puree with an immersion blender.
6. Add pepper to taste and more salt if you want.
Courtesy of the Fresh Cook Book.
Irfan was sick once upon a time and so I thought about all of the good-foods-when-your-sick that was in our kitchen and combined it with oatmeal. The result? Delicious! So delicious that we eat the brekkie just cuz! Getting sick just got a bit more pleasant folks 😉
1/2 cup oatmeal
1/2 cup almond milk (or any milk of your choice)
1 tbsp grated ginger
1 tsp turmeric
1/4 tsp cinnamon
1 tsp honey (or to taste)
1. Place milk and oatmeal in a pot on the stove and bring to a boil
2. Lower heat, add remaining ingredients and simmer for 5-10 minutes
3. Top with pumpkin seeds and whatever else you fancy ( I added flax and more grated ginger)
This is a great weekday meal that is incredibly satisfying. Plus, enough leftovers for lunch the next day!
1 cup cooked quinoa
1 can chickpeas (or one cup soaked and cooked)
4 green onions, chopped
4 cloves garlic chopped
1/2 cup baby tomatoes, halved (optional if avoiding nightshades)
1/3 cup fresh cilantro, chopped
1/2 cup diced cucumber
1/4 cup olive oil
1 avocado diced
1/4 cup feta crumbled, optional
3 hard boiled eggs, optional
1-2 lemons juiced (to taste)
salt & pepper to taste
Throw all ingredients in a bowl and enjoy! It’s that easy (and super delicious)!
This is a great super quick week day meal. Add with a side of greens and roasted veggies and it turns out to be an incredibly satisfying meal!
1 (14-ounce) block extra firm tofu
1 tablespoon white miso
6 tablespoons warm water
3 tablespoons finely grated ginger
Vegetable oil for frying
Scallions and sesame seeds for garnish (optional)
1. Drain and rinse tofu. Cut into pieces.
2. In a small bowl, mix together miso, water, and ginger.
3. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
4. Pour miso mixture over and between tofu slices and cook until sizzling.
5. Just before serving, garnish with scallions and sesame seeds.
I’m always looking for new recipes to use in my Blendtec – this one has to be on of my favs!
This was so delicious, the whole batch lasted a total of 2 days in our fridge 🙂
3 cups hazelnuts
4 tbsp cocoa powder
1/4 – 1/2 cup coconut sugar or honey
pinch of salt
1. Preheat the oven to 350°F (176°C) and place the hazelnuts on a rimmed baking sheet. There should only be a single layer. Use more baking sheets, if necessary.
2. Roast the nuts for 15 minutes, stirring after every 5 minutes. The hazelnuts will be fragrant when ready and the skins will start to crack.
3. Place the nuts in the centre of a spread-out clean kitchen towel. Bundle it up and then rub the nuts together to remove the skin. This should remove about half of the skin and that’s enough. The nuts should still be warm but not super hot at this point. If they are hot, wait for a few minutes, until they’re just warm, before placing in the food processor. Also be sure not to let the nuts cool down completely – it’ll process quicker if the nuts are still warm.
4. Transfer the roasted nuts to the Blendtec or food processor and process until it’s very creamy like peanut butter. It’ll depend on what your using, but it takes about 30 seconds to 1 minute in the Blendtec.
5. Add the rest of the ingredients and mix again.
6. Spoon the butter into a glass jar and refrigerate for up to 2 months (if it lasts that long).
Courtesy of Texanerin Baking
O man, this one is soooooo good! I basically make it more than I care to share. It is my go to “people coming over, o no, I need to make a quick dessert!” or “I want something amazing and sweet and not so unhealthy to eat”.
This hits the spot every time.
1.5 cups rice flour
3/4 cups coconut sugar
1 tsp baking soda
pinch of salt
1 tsp vanilla
3 eggs (or 3 tbsp chia combined with 3 tbsp water)
1 stick butter softened (or vegan butter like earth balance)
3 very ripe bananas, mashed
2 handful chocolate chips or cocoa nibs
handful of walnuts (optional)
handful of shredded coconut (optional)
1. Heat oven to 350 Degrees F
2. Mix dry ingredients in a bowl
3. Mix wet ingredients in another bowl
4. Mix dry and wet ingredients together
5. Pour into greased and floured bread baking pan
6. Sprinkle 1 handful of chocolate chips and shredded coconut on batter in pan and swirl with a knife (if using)
7. Add remaining chocolate chips and coconut on top
8. Bake at 350 Degree for 45-50 ( tin pan) 50-55(glass pan) minutes. My oven bakes for 46 minutes in a tin pan.
9. Optional: to make into a cake, you can add chocolate icing
Adapted from Coconuts and Cardamom
This one is such a great winter soup! I had pretty low expectations (thank you meditation!) and it turned out amazing! We gobbled it up in no time. Next time, I will double or triple the batch to freeze – you should do the same! 🙂
Serves: 6-8 people
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, minced or grated (1 tablespoon)
2 medium beets peeled and diced
2 medium carrots, sliced
1 celery stalk, sliced or chopped
2/3 cup dried green or brown lentils, rinsed
1/2 teaspoon dried thyme
5 cups vegetable stock or water
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper to taste
lemon juice, to taste
1. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and ginger, and stir for 1 minute.
2. Add the beets, carrots and celery. Stir for 1 minute.
3. Add the lentils and thyme, stir once, and then pour in the vegetable stock or water. Add turmeric, paprika and thyme, then bring to a boil.
4. Reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender — about 30 minutes (or about 15 minutes in a pressure cooker). Add more vegetable stock or water as desired.
5. Season with salt and black pepper and lemon to taste, and serve hot or warm.
Adapted from FoodAndSpice