Super Easy Coconut Pumpkin Soup

Coconut Pumpkin Soup

I have been loving this soup! It is so simple and great for just about all diets! It is so satisfying because of it’s high fat content. We are often on the go with the home build, so taking just a few minutes to put it all together and pouring into a thermos to drink throughout the day keeps me satisfied and going. The extra pumpkin seeds add a nice crunch!

Recipe

1 (15 oz) can organic pumpkin puree or 2 cups of another pureed squash

1 (15 oz) can organic coconut milk

1 tablespoon garlic chili sauce

1 teaspoon onion powder

1 teaspoon sea salt

1/4 cup sprouted or soaked pumpkin seeds

Place all ingredients except the pumpkin seeds into a small sauce pan and bring to a low boil. Add the pumpkin seeds and serve warm!

Garlic and Basil Tomato Pasta

Garlic and Basil Tomato PastaSimple and fast!  This is a great recipe for using all those fresh tomatoes and basil from the garden!

Recipe

1 pound uncooked whole wheat pasta (I like angel hair)

4-5 pounds tomatoes, large or cherry cut in half or bite size chunks

2 tablespoons garlic, minced

1/2 cup fresh chopped basil

2 tablespoons olive oil

2 tablespoons butter

salt and pepper to taste

1/4 cup Parmesan cheese, shredded

Cook your noodles following the directions on the package.  In the meantime, chop the tomatoes, garlic and basil and place in large bowl with oil and butter.  Remove the noodles from the pot and strain.  Pour them while still hot over the tomato, basil mixture and let melt the butter.   Add salt and pepper to taste and the cheese.  Toss well and serve.

Vegan Tai Salad

Vegan Tai SaladThis dish is gluten free and very healthy!  Delicious too!

Recipe

1 package brown rice noodles, cooked according to directions on package

1 head Napa cabbage, chopped

2 cups bean sprouts

2 cups sugar snap peas

2 bunches green onions

2 cups shredded carrots

1 bunch cilantro, chopped

1 bunch mint, chopped

1 bunch basil, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

sesame seeds (optional)

Sauce

2 cloves garlic, chipped finely

2-inch ginger root grated

1 teaspoon chili sauce

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

1/2 cup peanut butter

1/2 cup honey

Place all veggies, herbs and noodles in a large bowl.  Mix together all the ingredients for the sauce.  Mix together just before serving.

Vegan “Steak” Fajitas

Vegan Mushroom FajitasOh my goodness these are amazing!  In fact they are kind of hard to beat!  I’d prefer these over real steak any day!

Recipe

4-6 portobello mushrooms, stems and scales removed and sliced 1/2-inch wide

2 tablespoons good olive oil

2 tablespoons fresh lime juice

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon sea salt

Fresh ground pepper

1 tablespoon coconut oil

1 large thinly sliced red bell pepper

1 large thinly sliced yellow or orange bell pepper

1 medium yellow onion sliced thinly

Place the sliced mushrooms in the oil, lime juice, oregano, cumin, chili powder and salt and pepper.  Allow to marinate for 20 minutes.  On a large griddle saute the coconut oil, peppers and onions until softened.  Add the mushrooms and grill for 3-5 minutes.  Serve with tortillas, avocado, salsa, cilantro and even sour cream and cheddar cheese if you want to!

 

 

 

Creamy Vegan Tomato Basil Pasta

Creamy Vegan Tomato, Basil PastaIt’s that time of year for fresh basil and tomatoes!  This delicious dish is surprisingly ‘creamy’ and satisfying without the cream.  Simple and fast for those summer evenings when we’d rather be outside!

Recipe

1/2 cup cashews

1/2 cup water

16 ounces uncooked spiraled pasta

1 teaspoon olive oil

1 onion, chopped

2 cloves garlic, chopped

1 1/2 cups fresh diced tomatoes or 15 ounce can diced tomatoes

3 handfuls of fresh spinach, chopped

2-3 tablespoons nutritional yeast flakes

1 cup fresh chopped basil

2-3 tablespoons tomato paste

1 teaspoon dried oregano or Italian seasoning

Sea salt and fresh ground pepper to taste

Cook the pasta in boiling water in a large pot, strain when done.  Blend the cashews and water in a blender and set aside.   In another large pan cook the onions and garlic in oil.  Add the cashew cream, tomatoes, spinach, yeast, basil, paste and oregano.  Saute for a few minutes and add the pasta.  Season with salt and pepper and serve with large green salad.

Fresh Herb Fruit Salad

Zemanta Related Posts ThumbnailThis salad is to die for!  Seriously, it is so good and simple!  Take it to a party or eat all by yourself, it won’t go to waste!

Recipe

10 pounds of your favorite fruit such as:

pineapple

cantoloupe

kiwi

strawberries

raspberries

blueberries

blackberries

peaches

Dressing:

2 tablespoons raw honey

2 limes zested and juiced

1/4 cup fresh chopped peppermint, spearmint or lemon balm/verbena

Chop fruit into bite sized pieces and place in large bowl.  Mix together the dressing and drizzle on top.  Gently toss and serve immediately.

Creamy Vegan Cauliflower Soup

Creamy Vegan Cauliflower SoupCauliflower has this amazing creaminess about it when it is cooked and pureed!  You won’t even know there isn’t any cream in this!  With fresh herbs and a drizzle of olive oil you may want to double the recipe!  It’s so good!

Recipe

1 tablespoon good olive oil

1 large onion, chopped

1/2 teaspoon sea salt

3 cloves garlic, chopped

1/2 cup white wine

1 large head cauliflower, chopped

4 cups chicken or vegetable broth

fresh ground pepper

4 tablespoons olive oil

2 tablespoons minced chives

2 tablespoons minced parsley

Cook onions, salt and oil in a large dutch oven on med high heat until softened.  Add garlic and wine, cook until liquid is almost gone (about 5 minutes).  Add cauliflower and broth.  Bring to a boil with the lid on the pot and then lower the heat to simmer 20-25 minutes until veggies are soft.  Blend in blender until smooth.  Add salt and pepper to taste.  Drizzle the olive oil and mix in the herbs. Serve warm.

Quinoa Tabbouleh

Quinoa TabboulehSpring is in the air and those cold hardy herbs like mint and parsley are waking up from their winter’s sleep!  This salad pulls those herbs from the garden to your table and is so delicious and satisfying!  I love the sweetness from the cucumber and mint and the tang from the tomatoes and lemon!  Great for lunch or a side for entertaining!

Recipe

1 cup quinoa

2 cups water

1/4 cup fresh lemon juice

1/4 cup olive oil

1 teaspoon kosher sea salt

1 teaspoon freshly ground black pepper

1 English cucumber, chopped

2 cups cherry tomatoes cut in half

1 cup chopped scallions (about one bunch)

1 cup chopped fresh mint leaves

1 cup chopped fresh parsley

Cook the quinoa and water over the stove top or in a rice cooker.  If using a stove top bring to a boil and then cover and allow to simmer until cooked through.  Chop all herbs and veggies and place in serving bowl.  While still hot add the oil, lemon juice, salt and pepper to the quinoa.  Once the quinoa has cooled, but is still warm add it to the veggie/herb mix and combine.  Allow to sit for a few hours in the fridge before serving so the flavors can improve.  Enjoy!

Red Lentil Stew

Red Lentil StewThis creamy and delicious  vegan dish will leave you feeling great and very satisfied!  I love that I can throw it all into the crock-pot and have dinner ready when we want it.  Be sure to use red lentils as it gives this dish a very different texture and do not substitute with light coconut milk.

Recipe

2 onions, finely chopped

6 garlic cloves, crushed and minced

2 tbsp. olive oil

1 tbsp. minced fresh ginger

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. cinnamon

1/2 tsp. tumeric

1/8 tsp. ground cardamon

1/8 tsp. red pepper flakes

4 cups water

1 (15-oz.) can coconut milk

2 1/4 cups red lentils (about 1 pound), rinsed

6 carrots, peeled and chopped

4-6 plum tomatoes, cored and chopped

1 cup frozen peas

salt and pepper

1/4 cup fresh cilantro, chopped

 

In a large skillet saute the onions, garlic and oil on medium heat until softened.  Add the spices and mix well.  Pour into the crock-pot and add the water, lentils, coconut milk and carrots.  Cook on low for 6-8 hours or on high for 3-5 hours.  During the last 10 minutes of cooking add the tomatoes, peas, cilantro and salt and pepper to taste.  Serve with Homemade French Bread

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese Sandwiches

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese SandwichesAs the weather begins to get colder and the nights closer to freezing we have started to gather the rest of our tomatoes for the year.  It’s a bitter sweet feeling not to have fresh garden tomatoes anymore, however this time of the year comes and I am pretty much ready for a break from it all.  The cold sends me indoors and I am happy to crawl under a warm blanket and read a good book!  This recipe is so good and very comforting!  It warms body and soul and your kids will love it too!

Homemade Garden Tomato Soup

20 medium to large tomatoes, quartered

1/4 cup olive oil

3 tablespoons balsamic vinegar

1-2 tablespoons Italian seasoning (or fresh basil)

Sea salt and fresh ground pepper

1-2 cups your choice half and half, milk, almond milk, soy milk

Fresh avocado slices

Place tomatoes on a jelly roll pan.  Drizzle olive oil, vinegar, Italian seasoning, salt and pepper on the tomatoes and roast in the oven.  You can do it one of two ways.  Bake over night at 200 degrees or at 400 degrees for 20-30 minutes depending on your preference, flipping them once half way through.  Once the tomatoes are roasted and browned take them out of them oven and puree them in a blender.  Add to large sauce pan over medium heat.  Add your cream or milk and bring to a simmer.  Serve warm with fresh avocado slices and with grilled cheese sandwiches!

 

Garlic Parmesan Grilled Cheese Sandwiches

Whole grain sliced bread

Good sharp cheddar cheese

1/4 cup butter, softened

1 tablespoon Parmesan

1 clove garlic, crushed

1/4 teaspoon dried oregano

Mix together the butter, Parmesan, garlic and oregano in a small bowl.  Place slices of cheese in between the bread slices and then spread the butter onto the outside of the sandwich.  Grill over medium high heat and serve warm with soup.