The Best Vegan Cream of Broccoli Soup (for 4)

This is my family's ABSOLUTELY FAVOURITE SOUP right now!  I hope you enjoy it!  

Ingredients: 
1 c unsalted cashews
1-2 T olive oil, coconut oil or water for frying
1 large onion, chopped finely
4 large cloves of garlic, minced

2 tsp dried basil

1 tsp turmeric powder

2-3 large potatoes, cubed small (2cm X 2cm)
2 large bunches of broccoli, chopped into bite-sized pieces (about 6-7 cups)
6 c water (plus 2c water for the cashew cream)
2 tsp sea salt
1/2 c engivita yeast 

Directions:
1.  Soak the cashews in water for a couple of hours.  
2.  Prepare all the vegetables.  Chop the onion and potatoes, mince the garlic, peel the broccoli stems and chop the broccoli.  
3.  In a large, heavy bottom pot heat the oil or water.
4.  Fry the chopped onion until translucent but not browned.  
5.  Add the garlic, basil and turmeric and fry for a couple of minutes longer.  
6.  Add half of the chopped potatoes, all the chopped broccoli stem and half the pieces of broccoli flower.  Saute for a couple of minutes and then add 6 cups of water.  Bring the soup to a boil and then let simmer until the potatoes are cooked.  

7.  While the soup is simmering, drain and rinse the cashews.  Put them in a blender with 1 cup of water.  Blend on high until the cashew cream is smooth. Pour the cashew cream into a bowl.  Add 1 more cup of water to the blender and blend briefly.  Add this to the bowl of cashew cream and set aside.  
8.  Next, carefully ladle the soup (all the chunky parts and as much of the liquid as needed to blend) into a blender.  Secure the lid and blend until smooth by slowly moving from low to high speed.  You may need to blend in batches if you have a small appliance.  

9.  Pour the pureed soup back into the pot along with the cashew cream.  Add the reserved potato and stir.  Bring the pot of soup to a boil again and simmer gently until the potatoes are almost ready.  Add the remaining broccoli and simmer until the broccoli turns a dark green color.  

10.  Lastly, add the salt and engivita yeast stirring until they are incorporated.  

Enjoy!  Serve with....

salad and 










fresh bread.

TROPICAL RAW GRANOLA

I've been experimenting with raw granola recipes for a while now.  Finally, I've come up with one that I'm pleased with!  It has a good balance of oats, seeds, nuts and fruit. I've used natural unrefined ingredients to sweeten it slightly.  This recipe makes a chunky, crunchy granola. Being in Hawaii has inspired me to add coconut and dried mango!  If you don't have all the ingredients just substitute.  That's what I do!  I hope you like it!  Let me know what you think!  

INGREDIENTS: 
6 c whole rolled oats 
1/4 c whole grain wheat or spelt flour (or a gluten-free flour)
1/4 c quinoa or hemp seeds
1/2 c raw pumpkin seeds
1/2 c raw almonds, chopped
1/2 c raw sunflower seeds
1 c unsweetened coconut shreds

1/2 c pitted dates soaked in 1/4 c very warm water
1 medium-sized banana
1/2 c organic unrefined coconut oil
1/4 c rice syrup, honey or agave
1/8 tsp sea salt

1/2 c cacao nibs
1/2 c dried mango, chopped (or another dried fruit)


DIRECTIONS: 
1. Preheat your oven or dehydrator to 170 degrees F.  If you don't have a dehydrator setting on your oven set it to as low as it will go.  
2. In a small bowl, soak the pitted dates in the water.  
3. Measure the first seven ingredients into a large bowl.  With a wooden spoon, mix well until the ingredients are evenly dispersed.  
4. Put the banana, coconut oil, rice syrup (or other liquid sweetener), sea salt and soaked dates into a blender.  Blend until you have a smooth, creamy mixture.  
5. Add the liquid ingredients from the blender to the dry ingredients and stir well.  
6. Scoop big spoons of granola onto dehydrator sheets, parchment lined cookie sheets or rectangular cake pans.  Spread the granola into an even 2-2.5 cm (~1/2 inch) layer and press it together gently.  Pressing it will help create a chunky granola!  

7. Put the trays in your oven or dehydrator.  After the first 45 minutes gently turn the granola over.  

Dehydrate for another 1.5-2 hours depending on how you like it.  
8. Let your granola come to room temperature, add cacao nibs and dried fruit and then store it in the fridge in a large glass jar or ziplock bag.  
9. Try it with a few pieces of cut up fresh fruit (eg. bananas and pineapple) and some homemade almond milk (see another post for directions to make almond milk).  Enjoy!

VEGAN PUMPKIN GINGERSNAPS

I made pumpkin gingersnaps for our annual Thanksgiving weekend reunion.  Everyone LOVED them!  I reduced the sugar, changed a few things and veganized this recipe:

http://www.twopeasandtheirpod.com/pumpkin-gingersnap-cookies/

If you would like to try my vegan version here it is! 

Vegan Pumpkin Gingersnaps

Ingredients:

1 flax egg
2 1/2 c flour
1 Tbsp pumpkin pie spice

2 tsp baking soda
1/4 tsp sea salt  
1/2 c organic coconut oil (or Earth Balance)
3/4 c coconut sugar
1/2 c pumpkin puree
1/4 c molasses
1 tsp vanilla
1 Tbsp fresh finely grated ginger

Directions:
1.  Preheat your oven to 350 F. 
2.  Make a flax egg.  Put 1 heapingTbsp ground flax and 3 Tbsp warm water in a small bowl.  Set aside for 5 minutes.  Whisk it before adding it to the rest of the ingredients.  
3.  In a medium sized bowl, measure your flour (I used 1 1/2 c organic whole red fife plus 1 c organic white but you could experiment), pumpkin pie spice (buy or make your own-see another post) and sea salt.  Stir everything together and set aside.  
4.  In a blender, add your sugar and coconut oil and blend until smooth.  Add the pumpkin, molasses, whisked flax egg, fresh grated ginger and vanilla and blend until everything is incorporated.  
5.  Pour the wet ingredients into a large bowl and gently mix until just combined.  
6.  Refrigerate for 1 or more hours.  
7.  Roll small balls and put onto a greased or parchment lined cookie sheet.  (Roll in extra sugar if you want!)














8.  Bake for 12-13 minutes or until they start to look dry on top and brown on the edges.

HOMEMADE PUMPKIN PIE SPICE

Yesterday I decided that since I'm doing so much pumpkin baking I would make a batch of HOMEMADE PUMPKIN SPICE MIX!  It was really easy.  All I did was put all the spices in my coffee grinder (that I actually only use for grinding flax and spices!) and grind away! 

Here is the mix I made:  2 small cinnamon sticks broken up into pieces or 5 teaspoons (tsp) ground cinnamon
2 small nutmeg seeds or 2 tsp ground nutmeg 
2 tsp ground ginger (or omit ginger if you prefer to use fresh ginger)
1 level tsp ground cloves or 1 rounded tsp cloves
4-5 allspice seeds or 1 tsp ground allspice
Hmmm....perhaps this would smell nice in a bar of homemade soap or a homemade candle?!  I think I may do some testing!  
I think I may sprinkle some of this on a batch of pumpkin seeds before I stick it in the dehydrator! 

PUMPKIN MAPLE CHIPOTLE SOUP

#Pumpkin #Maple #Chipotle #Soup
Yesterday I baked a couple #sugar_pumpkins.  So far I've made some pumpkin soup and pumpkin chia pudding.  I'm also going to make some vegan pumpkin pie and vegan pumpkin muffins. 

INGREDIENTS:
3 lbs baked pumpkin chopped (I had two 1 1/2 lbs pumpkins)
1-3 T olive oil
1 1/2 bulbs garlic, roasted and chopped finely
3 large tomatoes, roasted (~2 c before roasting)

1 large onion, chopped small
1 T chili powder (I used ancho chili powder)
1 t coriander, ground
10 c fresh water
1 c red lentils, rinsed

1 apple, quartered and stem/core removed
juice of 1 large lime
1-3 T chipotle puree ( I LOVE spicy food so 
I use lots)
1 T  (or more) maple syrup
1-3 t sea salt
1/4 - 1/2 t fresh ground pepper

DIRECTIONS: 
1. Preheat your oven to 350 degree F.  
2.  Break the stem off your pumpkin(s).  Put your pumpkin on a cookie sheet on the middle rack in your oven.  Bake it for 30 minutes or more depending on the size of it.  A sharp knife should easily puncture the pumpkin if it is cooked.  Take it out and place it on a rack to cool.  
3.  Prepare the tomatoes and garlic for roasting.  Wash, core and cut the tomatoes in quarters.  Place the garlic on tinfoil, drizzle with a bit of olive oil and wrap.  Place the tomatoes in a preheated 400 degree F oven for about 30 minutes. 
4.  Fry the onion in a large soup pot on med-hi.  When the onion is soft and translucent add the coriander and chili powder.  Fry for a minute and then add the water and cleaned lentils.  Bring to a boil and then turn down to simmer. 
5.  Peel and remove the seeds and pulp from the pumpkin.  Chop up the pumpkin into bite sized pieces and add it to the pot of soup. 
6.  When the tomatoes and garlic are finished roasting, chop up the tomatoes and peel and chop the garlic.  Add them to the soup along with the apple.  
7.  Let the soup simmer for 20-30 minutes or until the lentils are cooked.    When everything is cooked add the remaining ingredients.  Ladle about half the soup (including 1/2 the apple) into your blender.  Making sure the lid is secure, puree until smooth and then add it back to the soup pot.  Taste and adjust lime, chipotle, S & P to taste.  

Serve with your favourite bread and salad!

      

PUMPKIN COCONUT CHIA PUDDING

#Pumpkin #Coconut #Chia #Pudding
I've been experimenting with pumpkin a lot in the past few weeks.  Over the next week, I'll try to add a few of the recipes.  This one I created a couple of weeks ago.  I made the mistake of writing the recipe on a scrap piece of paper and then I promptly lost it.  Today I found it in the recycling!  Yahoo!  

I love chia pudding because it is nutritious, gluten-free, vegan and could be served for everything from breakfast to dessert.  If you have an almond allergy you could substitute some other non-dairy milk such as brown rice milk.  

INGREDIENTS:
5 T chia seeds
1 c raw almond milk
1 c coconut milk, preferable fresh
1 c pumpkin puree
3-5 T pure maple syrup (depending on how sweet you'd it!)
1 t cinnamon
1/4 t each nutmeg and allspice
1 T fresh grated ginger (or 1/4-1/2 t dried)
1 t vanilla
pinch of cloves and sea salt

DIRECTIONS:
Put everything except the chia seeds in your blender.  Blend until smooth.  Add the chia seeds.  Pulse for a few seconds if you like a "tapioca' type consistency and blend if you prefer a smooth pudding.  Pour into a container with a lid (I like to use a large canning jar) and refrigerate for at least 4 hours.  I have to hide it behind the kale or it is gone before it has set!  Drizzle a little extra maple syrup on top of each individual serving before eating!

DILL GREEN CABBAGE SOUP

THIS is our family's favourite soup!  Everyone LOVES it!  
Ingredients: 
1 large red onion, chopped
1 T olive oil
2 large garlic cloves, minced
4-6 potatoes, chopped in large bite-sized pieces
5-6 large carrots, chopped
6 cups water
1 c red lentils, rinsed well until water is clear
2 c diced tomatoes
1 apple, washed, quartered and cored
1 medium sized head green cabbage, chopped
1 c red lentils, rinsed

2 T dried dill (or 1/3 c fresh)

1 can coconut milk

1- 2 T lemon juice 
S & P to taste

Directions: 
1. In a large pot saute 1 red onion in 1T olive oil over medium heat.  
2. When the onion is translucent add the garlic and cook for a minute more.  
3. Add the chopped potatoes and carrots and saute another minute.

  
4. Add the water, lentils, tomatoes and apple and bring to a boil.  
5. Add the chopped green cabbage.  

6. When the soup comes to a boil again turn it down and let it simmer for about 30 minutes or until the lentils are cooked.  
7. Turn the soup down to low and add the coconut milk.  Add more water if desired.  Gently heat for 3-4 minutes and then turn off the soup and add the dill, lime, S & P.