It is that cold time of year again where all I want to eat is soup. I love the warmth and comfort every bowl of soup has. It is like drinking a hug. With the long cold nights, this roasted pumpkin soup is sure to warm your tummy. Plus, it is dairy, egg, and gluten free. So, your warm tummy will also be a happy tummy.
Let’s get started by talking about pumpkins. I choose two smaller pumpkins. I used a Wee-Be-Little, and a Sweet Sugar Pie. I wanted the sweetness of the pumpkin to be accented in the soup without adding sugar. The benefit of using a Wee-Be-Little is because they are small, and perfect for roasting. They are meaty for their size, and really help drive the pumpkin flavor home in the soup.
You could use canned pumpkin, but you will loose out on most of that fresh flavor. I love roasting pumpkin, and keeping it in the freezer for the next time I need to add a burst of flavor to a soup, pasta sauce, or just wanting some good old fashioned pumpkin pie.
I am not going to lie, this soup is soeasy. You can basically dump anything in your fridge, and it will add amazing flavor. If you are missing any of the ingredients, you can leave them out, and try them next time. I used carrots and apples in this recipe because I needed to use them up before they went bad. If you don’t have them, no worries. you will still have an amazing flavorful soup. You will need an immersion blender or just a regular stand blender for this recipe. Nothing beats the silky texture of a beautifully blended hearty soup.
2 small 2-3 pound pumpkins (this will give about 5 cups)
1/2 the pumpkins, and remove seeds (Save the seeds for later as a garnish, or amazing snack). With the varieties I used, the skin was so thick, I scooped the pumpkin out with no issues. Other varieties, you might have to peel before putting them in the oven. Place in a 450 degree oven until fork tender (it took about 45 minutes for my pumpkins to get there).
Chop the onion, garlic, ginger, and jalapeno (remove ribs and seeds if you want a milder soup). Place in a large pot over medium heat. Cook for 5-10 minutes
Add chopped carrots and apples. Allow the onions to finish cooking all the way through.
Add veggie stock, coconut milk, and coconut cream. Cover and let simmer for 20 minutes.
By this time, your pumpkins should be almost done roasting. Scoop out the flesh, and add to your simmering soup.
Add clove, cumin, red pepper flakes, cayenne, salt, and pepper.
Blend soup until it is smooth and silky.
Return to heat for 15-20 minutes.
Garnish with pumpkin seeds (chopped fresh apple or pomegranate seeds would make an amazing garnish as well).
I love making large batches of soup. You can freeze leftovers. Or my favorite way is to make it into a pasta sauce for later in the week. Because this soup is thicker, you can add it to your favorite noodle, or ravioli. If you want a thicker sauce you can add some arrowroot powder. Start with a teaspoon, and go from there.
Fall is in full swing here in Wisconsin. With a chill in the air and the leaves changing color, it reminds me of cozy Saturday mornings inside by the fire place in my parent’s house. My parents are both amazing cooks. Since going vegan, I have been trying to convert their delicious meals into their vegan sister dishes. Today I have for you a family favorite Vegan. French. Toast. Bake. Talk about all the fall feels. BESIDES, WHO DOESN’T LOVE FRENCH TOAST?! Enjoy this easy recipe for you and your family. This recipe can be made gluten free by using gluten free bread.
3 c. almond milk
2 tsp. maple syrup
2 1/2 tsp. ground cinnamon
1/4 tsp. ground clove
1/2 tsp. ground nutmeg
2 tbsp. vanilla extract
1/2 c. brown sugar packed (organic to ensure it’s vegan)
1/2 c. vegan “buttermilk”
1 1/2 tbsp. chia seeds ground
1 loaf vegan day-old vegan bread (I used a vegan sourdough)
2 tbsp. vegan butter
I have talked about the vegan “buttermilk” in my lemon blueberry muffin-top recipe found here. But-for a refresher, whisk 1/2 cup of almond milk with 2 tsp. of apple cider vinegar and let sit for 5-10 minutes. The vinegar will cause the almond milk to slightly curdle, and make the buttermilk.
Pre-Heat oven to 350°.
Cut the loaf of bread into 3/4 or 1 inch pieces. Place in large bowl for later.
In a smaller bowl mix together 1/2 cup almond milk with 2 teaspoon of apple cider vinegar. Put aside.
Take 1 1/2 tablespoons of chia seeds, and grind them. I used a coffee grinder
In a large mixing bowl combine: almond milk, maple syrup, ground cinnamon, ground clove, ground nutmeg, vanilla extract, brown sugar, ground chia seeds, and vegan buttermilk.
Pour 1/3 of the liquid mixture over the bread, and carefully mix. Repeat until the liquid mixture is combined into the bread.
Grease a 9×13 baking dish. Add the bread and liquid mixture into the baking dish.
Chop the 2 tablespoons of vegan butter, and place sporadically over the top.
Bake covered for 35-40 minutes
Bake uncovered for another 15 minutes.
Top with candied pecans and pure maple syrup.
If you need a recipe for candied pecans, look no further!
2 tbsp. vegan butter
1/2 cup brown sugar (organic to ensure it is vegan)
1 cup chopped pecans
Heat a skillet over medium heat
Add vegan butter to the skillet, and wait until you see bubbles start to form
Guys. It is that wonderful time of the year when we get fresh blueberries. I love blueberries. Plus, I am sure as most of you know they are little bombs of health. So, you can justify eating the entire batch of muffin tops for the sake of health. Just kidding. Please don’t do that.
I made this recipe with Namaste gluten-free flour. This is one of the best gluten free flours I have used. It is a cup-for-cup switch, and it is comparable in price to other sprouted flours. My sister-in-law recommended the brand to me, and I would suggest it to anyone that is gluten intolerant or just looking to eat more gluten free items.
Let’s Get Baking!
For Crumb Topping
1/4 cup Sugar
1/2 cup Namaste Gluten Free Flour
2 Tablespoons Vegan Butter
For Muffin Tops:
2 1/2 cup Namaste Gluten Free Flour
1/4 cup Organic Sugar
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
Zest from one Lemon
1/3 cup Applesauce
1 1/2 cups Non-Dairy Creamer-Original Flavor
1 Tablespoon Apple Cider Vinegar
1 teaspoon Vanilla
1/2 cup melted Coconut Oil
2 cups Blueberries
2 cups Organic Powdered Sugar
Juice from one Lemon
Preheat oven to 375. Coat muffin top pan with vegan butter or coconut oil. I used a mini muffin top pan.
Mix crumb ingredients together in a small bowl. Using a fork or a pastry cutter will work best. Mix until the ingredients come together. Set aside for later.
In a large bowl, combine together: flour, sugar, baking soda, baking powder, salt, and lemon zest.
In a small bowl combine, whisk together non-dairy creamer and apple cider vinegar. This makes a vegan buttermilk.
In a medium bowl, combine the vegan buttermilk, applesauce, coconut oil, and vanilla.
Combine wet mixture with the dry ingredients. Stir just enough to combine all the ingredients. Fold in blueberries. Do not over mix the batter, or it will break in the oven. Be gentle with the blueberries because you want them to stay intact.
Fill muffin top pan. Top each muffin top with some of the crumb topping previously made.
Bake 25-30 minutes. Keep an eye on them, the baking time will depend on your oven.
While the muffin tops are baking, make your glaze. Whisk powdered sugar and lemon juice together.
Remove the muffin tops from the oven, and let cool. Lightly drizzle each muffin top with the glaze.
I hope you all enjoy these just as much as I have!
Guys, I love chili. Maybe a little too much. It is warming to the soul. And when you live in Wisconsin, you can eat it year round because winter never ends here. We are in the middle of a blizzard here in Wisconsin. Yes, you read that right. Blizzard in the middle of April.
I love this Chili because you can set it, and forget it. Plus, it makes a large batch. So, you can freeze the left overs for an easy meal another night.
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours and 10 minutes
I used all 15 ounce cans for the beans
2 cans kidney beans
1 can navy beans
1 can great northern beans
1 can black beans
1 can cannellini beans
1 can red beans
2 (15 oz.) cans tomato sauce
1 (28 oz.) can crushed tomatoes
28 oz. water or vegetable broth
6 oz. tomato paste
1 10 oz. bag organic frozen corn
3 cloves minced garlic
1 large jalapeno diced
1 medium chopped onion
3 tbsp. organic chili powder
1 tbsp. red pepper flakes
1 tsp. Italian seasoning
3 Bay leaves (REMOVE LATER)
1 tsp. cumin
This is my favorite part:
Combine all ingredients.
Cook on high for 5 hours (low 9 hours)
So. SIMPLE. I love recipes that you can just set and go. You can serve the chili over some quinoa or noodles. I love to top with a squeeze of fresh lime juice. Or you can add your favorite hamburger alternative too keep the meat lover in your life satisfied.
Who doesn’t love warm chocolate chip cookies? They are the best. I love eating the raw cookie dough just as much as the warm cookies. Nothing is better. This recipe is really easy to make, and taste amazing.
Prep Time: 15 Minutes
Rest Time: 30 Minutes
Cook time: 12 Minutes
Makes 1 dozen cookies
Let’s talk egg alternatives. For this recipe, I use equal parts coconut oil and apple sauce. I have made this recipe more times than I would like to admit. It is a good thing my husband has a sweet tooth, and loves cookies.
I found that using only coconut oil makes the cookies greasy, and they dry out faster. Using only apple sauce makes the cookies too fluffy, and not chewy enough to be a cookie. By using equal parts, you get the perfect cookie. They are chewy, but don’t dry out because the applesauce keeps them moist.
If you want a chewier cookie, use 1/3 c. coconut oil and 1/4 c. apple sauce. If you want a fluffier cookie, use 1/3 c. apple sauce and 1/4 c. coconut oil.
1/2 c. organic cane sugar
3/4 c. packed organic brown sugar
1 tsp. salt
1/4 c. coconut oil
1/4 c. unsweetened apple sauce
1/2 c. non-dairy milk (my favorite is almond for this recipe)
1 tsp. vanilla extract
1 1/4 c. unbleached organic flour (or gluten free alternative)
1/2 tsp. baking soda
1/2 c. vegan semi sweet chocolate chips
1/2 c. vegan dark chocolate chips
Pre-Heat oven to 350 degrees.
Sift four and baking soda together in a mixing bowl.
Combine sugar, brown sugar, and salt.
Add melted coconut oil, applesauce, non-dairy milk, and vanilla extract. Mix. (BONUS: add 1/2 c. peanut butter for Peanut Butter Chocolate Chip Cookies. You can use a natural peanut butter, or make your own. Recipe here.)
Fold in chocolate chips.
Cover and place in the refrigerator for 30 minutes.
Form into golf ball size cookies
Bake for 12-15 minutes.
If you are looking for an easy vegan recipe to try, look no further. They are perfect for parties, potlucks, bake sales, Sunday afternoons, the possibilities are endless.
I love snacks. I am constantly snacking, and I need snacks that fill me up. These date protein balls are sure to satisfy. This recipe is full of protein-without sugar, grain, or dairy. They are great for a pre-workout snack. Or just a filling afternoon snack. Plus, it only takes 3 ingredients to make!
Prep time: 10 Minutes
Makes 15-20 quarter size balls
1 c. chopped dried dates
1/2 c. peanut butter (or almond butter for whole30)
1/2 c. chopped roasted almonds
Medjool dates are my favorite dates to use. They basically become caramel when you put them in the food processor. Make sure you remove the pits! Find a natural peanut butter that has no extra sugar added -OR- you can make your own! (recipe here).
Remove pits and chop dates
Add peanut butter
Combine. I used a food processor. It makes it easy, with no mess.
Roll in Chopped almonds
You can use a food processor to chop the almonds. I rough chopped them. The variation of sizes helped to coat the date and peanut butter mixture to make it less sticky.
Keep them in the fridge for up to 2 weeks. They are so good, you will probably have them all eaten before then.
It is so simple to make your own, and cheaper to make it at home. Making your own peanut butter give you control of what ingredients you include. This peanut butter is the BEST peanut butter I have ever tasted. IT ONLY NEEDS 4 INGREDIENTS. So. Simple.
Let’s talk peanuts. I used unroasted, and roasted them at home.
Melt 1 1/2 tsp coconut oil. Pour over peanuts.
Mix in Salt
They roast best in a 350 degree oven for 10-12 minutes, mixing them about half way through. The longer you roast the peanuts, the more robust, deeper peanut flavor you get. Try to find someone who roasts and distributes peanuts locally if you cannot find unroasted peanuts.
1 lb. peanuts (it was about 2 cups)
1 tsp. salt
1 1/2 tsp agave nectar (or honey)
1 1/2 tsp coconut oil
Grind peanuts in a food processor. If you roast your own peanuts, let them cool for about 8 minutes. If your peanuts are a little warm, it makes for creamier peanut butter.
Grind the peanuts until they are roughly chopped. This took about 4 minutes for my food processor for creamy peanut butter. After about 2 minutes it was looking like chunky peanut butter.
Once the peanuts are roughly chopped, add melted coconut oil and agave nectar. (If you roasted your own peanuts, don’t add the coconut oil.) Continue processing. It will start to come together as peanut butter.
Store in the refrigerator
BONUS! I added 1 1/2 tsp. of vanilla for extra flavor.
You can store it in the refrigerator for up to 2 months
It takes 30 minutes to roast, cool, and make your peanut butter. It is SO worth it. Try it, and let me know what you think!
Week night meals can be a headache. There can be a mess to clean up, and during the week-ain’t nobody got time for that. This dish is SUPER easy to make, and even easier to clean up after. Also, it is packed with protein, fiber, and flavor-everyone will love it. You can eat it as a naked burrito, regular burrito, tacos, quesadillas, really anything. It makes for fun left overs you won’t get bored with. I love to eat this as tacos for dinner, and a naked burrito bowl for lunch the next day. My husband loves to add cheese, and make quesadillas the next day. The possibilities are endless.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
1/2 C. Red Quinoa
1/2 C. White Quinoa (You can just use 1 cup of your favorite quinoa)
1 Large White Onion
2 Cloves Garlic
1 Bag (10 oz.) Frozen Organic Corn
2 15 oz Cans Black Beans
1 tsp. Ground Cumin
4 Medium Dried Red Pepper (1 tsp. crushed red pepper flakes works just fine)
Rinse and Strain your Quinoa. You always want to rinse your quinoa to get rid of the saponin. Saponin is a natural coating on quinoa that sometimes makes it taste bitter or soapy.
In a medium sauce pan, put rinsed quinoa with 2 cups of water on Medium temperature.
Once Quinoa starts boiling, cover and reduce heat to a simmer for about 12 minutes.
Chop onion and garlic. Saute on medium high in a cast iron skillet. Salt and pepper to taste.
Once the onion and garlic is starting to caramelize, add frozen corn.
After the corn has been in the skillet for about 3 minutes, turn the temperature to high, and stir continuously. You want to get some color on the corn, but not burn it.
Rinse and add black beans
Turn off the heat
Add 1 tsp ground Cumin
Roughly chop dried red pepper, you just want to break it apart. (or add crushed red pepper flakes)
Add a little more salt and pepper
At this point, your quinoa should be done. Add to the cast iron skillet, and mix
Add the Zest and Juice of 2 Limes
Top with fresh Cilantro
I used corn tortillas, and put some fresh guacamole on top of my tacos. You can add all of your favorite taco condiments. It is SO. DANG. GOOD.
Let me know your favorite way to eat this AMAZING dish!