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recipes

Ginger Curried Root Vegetable Soup

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This recipe was thrown together rather quickly with veggies I had received in my first box from Misfits Market. Yum! The beautiful squashes and carrots were so flavorful.
I threw them in the instant pot, gave them a blend, and bam. A whole batch of warming, spiced soup that will nourish me during this frigid week!

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Ginger Curried Winter Vegetable Soup

This vegan and gluten-free recipe was made in the Instant Pot so took less than an hour from start to finish. 

If you don't have an Instant Pot, get one. I'm just kidding. (Well, sort of.)

This soup will take more time on the stove top but will be just as delicious. 

The ginger makes this soup have a nice mellow kick at the end. Leave out if you don't like ginger. The curry is very mellow, so feel free to add more. 

This soup is hearty, warming, and perfect for a cold afternoon or for dinner. Serve with a hearty salad of endive, arugula, pears, walnuts, and prosciutto for a yummy meal.

So put on your favorite podcast and get to choppin'!

Ingredients

  • 1 T grass-fed ghee or coconut oil
  • 1 onion, chopped
  • 1 apple, chopped
  • 5 stalks celery, chopped
  • 2-3 cloves garlic, rough chopped
  • 1 thumb-size piece fresh ginger, peeled and chopped
  • 6 carrots, peeled and chopped (or sub parsnips)
  • 2 small butternut squashes, peeled, seeded and chopped
  • 4 cups organic vegetable or chicken broth
  • 1/2 can coconut milk 
  • 1 T apple cider vinegar
  • 1 T curry powder
  • 1 tsp cinnamon
  • 1 tsp. tumeric
  • 1 tsp sea salt 
  • pepper to taste
  1. Set Instant Pot to saute function*. Add ghee to the pot and add onion, apple, celery, garlic, ginger and spices to the pot.  Saute, stirring occasionally, for 5 minutes or until softened. 
  2. Add carrots, squash, broth, coconut milk, vinegar and salt and pepper.  (Make sure not to go over the fill line.) 
  3. Set Instant Pot to high-pressure cook and set timer for 4 minutes. When cooking is done, quick release steam. 
  4. Transfer soup to a blender in batches and blend until smooth, or use a stick blender in the instant pot for a one-pot soup!
  5. Taste for seasoning and serve. 

*If not using Instant pot, follow same directions, but instead of pressure cooking, add broth to cover vegetables and simmer, stirring occasionally, for 30-40 minutes until vegetable are soft. Then go to step 4.

3 Bean Sweet Potato Chili

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I was craving something hearty and warm, part chili, part chowder. I threw together ingredients I had on hand in the pantry and voila! A delicious, filling and nutrient-packed bowl of goodness! With 20 mins of prep, you can throw this together and let it simmer away until you are ready to serve. 

I used Japanese sweet potatoes because they add a really nice starchy texture and aren’t too sweet. As a bonus, my kids think they are white potatoes.

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3 Bean Sweet Potato Chili

Prep

Cook

Total

Yield 10 servings

This chili is warm, hearty and full of health benefits from fiber, plant protein and spices. Feel free to adjust the seasoning and spices to your liking. It's best the next day but everyone who has eaten this has raved and wanted seconds. Yes, even the kids!

I serve my chili on a bed of baby spinach with some sliced avocado. But feel free to serve with warmed tortillas, brown or cauiflower rice or quinoa. 

Happy cooking!

Ingredients

  • 1 medium onion, finely chopped
  • 3 stalks organic celery, chopped
  • 2 red or yellow bell peppers, chopped
  • 3 garlic cloves, chopped
  • 2 medium white or regular sweet potatoes, peeled and chopped
  • 2 small zucchini, chopped
  • 2 tsp. salt
  • 3 T or more chili powder
  • 2 T ground cumin
  • 1 T dried oregano
  • 1 T sweet paprika
  • 2 tsp. ground cinnamon
  • ground pepper to taste
  • 2 14.5 oz cans chopped tomatoes with juice
  • 3 cans mixed beans (I used black beans, chickpeas, and kidney beans), rinsed and drained
  • 2 cups vegetable broth
  • baby spinach, for serving (optional)
  • avocado, for serving (optional)
  1. In a large pot, saute onion, garlic, celery, peppers, zucchini. I used a bit of broth while sauteeing but you can use a little olive oil too. Add salt and ground pepper and saute until softer and getting translucent. 
  2. Add spices to pot and stir for 1 minute. 
  3. Add sweet potatoes, beans, tomatoes, broth and bring to a simmer. 
  4. Simmer for 30 minutes until potatoes are soft but not mushy. Taste for seasoning and add more chili powder or spices, salt and pepper. 

Courses Main Course

Cuisine Healthy, Plant-based

Stir Fried Greens & Shirataki Noodle Bowl

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I am just discovering shirataki noodles and they are my favorite! They are low- carb (if that’s your thing) and gluten-free, but still have that satisfying noodle “bite”. They are made from different things (even tofu ones are available), but I like the classic ones I can find at Whole Foods. The starches cook out, leaving them like glass noodles, creating a hearty texture without leaving me feeling weighed down.

The best part is that shirataki noodles cook in 5 mins in boiling water, so you can throw them with leftover roasted veggies, jarred sauce and leftover protein and you have a full meal in just a few minutes!

I created this noodle bowl in about 15 minutes. While I waited for the water to boil, I chopped, sauteed the greens and that was it. Everything else I had on hand. Feel free to combine these noodles with any leftover veggies and greens you have on hand. This is one satisfying and filling plant-based, grain-free and gluten-free meal!

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Stir-Fried Greens & Shirataki Noodle Bowl

Prep

Cook

Inactive

Total

Yield 1 serving

I threw everything together while the water was heating up. The noodles cook in about 5 minutes, so it was easier than it appears!

 

 

Ingredients

For the Stir-Fried Greens:

  • 1 thumb ginger, grated
  • 1 clove garlic, minced
  • 1 tsp. coconut oil
  • 6 ozs mixed greens (bok choy, spinach, baby kale, swiss chard, mustard greens, etc)- about 3 large handfuls
  • 2 scallions, chopped
  • 2 tsp. rice wine vinegar
  • salt  & pepper

Other Ingredients:

  • 1 package shirataki noodles
  • 1/2 chopped cooked sweet potato (or any leftover squash, pumpkin, etc.)
  • 1/2 avocado, chopped
  • 1/2 cup quick pickled cucumbers (see instructions)
  • 1 T. raw unsalted pumpkin seeds
  • 1 T. hemp seeds
  • 1 T. black sesame seeds
  • 1/2 tsp. toasted sesame oil
  • 1 tsp or more coconut aminos or tamari

Instructions

Instructions:

  1. Place medium pot of water on high heat and bring to a boil. 
  2. Meanwhile, slice half a cucumber and toss with rice wine vinegar and a pinch of salt. Set aside.
  3. Heat coconut oil in a large saute pan over medium-high heat. Add garlic and ginger. Immediately add greens and scallions, stirring until wilted. Add a pinch of salt and rice wine vinegar. Set aside. 
  4. Cook shirataki noodles according to directions. Drain and place in serving bowl. Add greens, avocado, sweet potato and cucumbers. Drizzle with tamari or coconut aminos and sesame oil. Top with pumpkin, hemp, and sesame seeds. 
  5. Serve and enjoy!

Courses Main

Cuisine Vegan, Asian, Gluten-free

Tahini Magic (and Recipes!)

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Ooooooh friends.
I have recently been reacquainted with good tahini, which is sesame butter. (Think of using it where you would use peanut butter, almond butter, etc.) If you enjoy hummus, tahini is that yummy umami flavor that makes hummus delicious.

Sesame seeds are highly nutritious and a great source of healthy fats. They are high in calcium, iron and magnesium!

So today I’m singing tahini’s praise.

Start with a simple TAHINI LEMON DRESSING.
Mix 1 T. tahini, juice of 1 lemon, 1 small grated garlic clove, a pinch of salt & pepper, and add 1/3-2/3 c. of good olive oil. Stir (or shake jar) and serve over salads, steamed kale, broccoli, roasted squash, etc. It’s so good I make a jar each week. It makes a creamy dressing without the use of dairy. It’s delicious over quinoa and roasted squash bowl with steamed greens, for example.

And when you are wanting to stun crowds, make a killing at the bake sale, or just bake for better mental health, make Chocolate Tahini Banana Bread. Gluten-free, grain-free, and dairy-free, it’s so moist, it’s almost hard to hold together. I asked my tasters if it was too sweet and they all said NO! But you can play around with the sweetness as you please. Happy baking!

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Chocolate Tahini Banana Bread

Prep

Total

Yield 1 loaf

The foundation of this recipe is based on my mother's banana bread, which is practically famous in certain circles. She used to mail us loaves at college and it was so heavy and dense I can't imagine what it cost to Fed Ex! It would be gone within 10 minutes. 

As good as my mother's recipe was, it was a pure sugar bomb. I have reduced the sugar, and use only honey, maple syrup or coconut sugar instead of white sugar. I make it gluten-and-grain free by using blanched almond flour, coconut flour and hemp seeds. I have also eliminated dairy. With the sub of a flax egg for a real egg, it can be vegan as well!

The tahini I sub in place of oil or butter; it's high fat content making a perfectly moist loaf. I added a couple tablespoons of olive oil to be sure it's extra moist! 

The cinnamon sugar bakes into the bread, giving it a caramelized crust that is to die for. Make sure to bake it all the way through!

This is a decadent SUPER moist and elevated banana bread. It's almost a mix between a pudding and a bread. No one has to know how many healthy ingredients are tucked in there. Enjoy!

Ingredients

Wet Ingredients:

  • 1 T. ghee or coconut oil (for greasing pan)
  • 3 large ripe bananas
  • 1 egg*
  • 1/4-1/2 c. pure maple syrup (grade B if you have), depending on how sweet you like it
  • 1 tsp. pure vanilla extract
  • 1/3 cup tahini
  • 2 T. olive oil

Dry Ingredients:

  • 3 T. cinnamon-sugar (Mix 1 tsp. cinnamon with 3-4 tsp. coconut sugar)
  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 T. hemp seeds
  • 1 tsp. baking powder
  • 1 tsp. baking soda 
  • 1/2 tsp. salt
  • A handful and a half Enjoy Life dairy-free chocolate chips 

Instructions

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Grease loaf pan with ghee or coconut oil and sprinkle 2 T. cinnamon sugar on sides and bottom of pain. Set aside. 
  3. In a large bowl, combine bananas, egg, maple syrup, vanilla, tahini, olive oil. Mix well (I use a banana masher.)
  4. In a separate bowl, combine flours, salt, baking soda, baking powder. 
  5. Add dry ingredients to wet ingredients and stir until just combined. 
  6. Stir in a handful or two of chocolate chips. 
  7. Pour batter into prepared loaf pan and bang on counter to flatten and get rid of air bubbles. 
  8. Sprinkle top with a tablespoon of coconut sugar. 
  9. Bake 45-55 mins until a toothpick comes out clean and the bread is firm to the touch. 
  10. Cool completely and enjoy!

Notes

*Vegans: swap for a flax egg

Courses Breads, Sweets