Tag

vegan

Browsing

Vegan coconut curry butternut squash soup with a kick

This delicious soup is a great choice for the cold winter months, when sore throats and grey weather has taken over Toronto’s city skies.

LoveWildLiveFree is a vegan lifestyle blog founded by Avra Epstein, a local Toronto lawyer and vegan blogger enthusiast. Epstein is a passionate and powerful force in the vegan community and her recipes are scrumptious as well as healthy. Her website also provides insights into the nutritional value of the ingredients used, which is really helpful as a vegan and health conscious foodie.

This soup is fantastic because it will not only satisfy the spice lover’s taste pallet, but it will also fill you up at the same time.  Butternut squash recipes can be tasteless without the right spices and LoveWildLiveFree goes above and beyond with a careful selection of red pepper flakes, curry powder, Himalayan salt, pepper and cinnamon. I also appreciate the quality of sweetness combined with the spice. The coconut milk is rich and sweet; yet, it is balanced well with a hint of heat, giving this wholesome dish a bit of a kick. Enjoy and visit www.lovewildlivefree.com for more great recipes and vegan tips!

You will need:

1 tbsp unrefined, extra virgin coconut oil

1 cup red onion, roughly diced

1/2 tsp crushed red pepper flakes, or a small hot pepper (diced)

2 cloves garlic, minced

1 butternut squash (about 3.5 lbs)

2 Tbsp curry powder

1/2 tsp ground cinnamon

Himalayan salt & freshly ground pepper, to taste

3 cups low sodium vegetable broth**

1 – 14-ounce (414 ml) can of full fat coconut milk

1 – 2 tbsp raw cane juice crystals from Giddy Yo Yo (or Coconut Sugar)

Topping suggestions:

Manitoba Harvest Hemp Hearts

Red Chilli Flakes

Raw Pumpkin Seeds

 (Use organic ingredients)

Instructions: 

  1. Cut squash in half so that the top and bottom are separated (this will make it easier to handle). Carefully peel squash. Cut the bottom portion in half, remove and discard seeds. Chop squash into 1/2 inch pieces.
  2. Heat oil in a large heavy soup pot. Add onions and red pepper flakes/diced hot pepper, sauté for about 2-3 minutes. Stir frequently.
  3. Add garlic, and sauté for another minute, making sure not to burn the garlic.
  4. Next, add the butternut squash, curry powder, cinnamon, Himalayan salt and freshly ground pepper. Cover and cook over low-medium heat for about 5 minutes.
  5. Add vegetable broth, coconut milk and sugar, stirring to combine. Bring to a low boil and reduce heat. Simmer soup on low heat for about 15 minutes, or until the squash is soft.
  6. Remove the pot from the heat. Working in small batches, carefully ladle the soup into a blender to puree. Alternatively, you can use a handheld emulsifier. Note: I prefer to use a glass blender when blending hot food as I am personally wary about placing hot food in plastic. If you’re using a blender with a plastic container you can always opt to allow the soup to cool before blending.   
  7. Place the pureed soup back in the pot and warm before serving. Taste and adjust salt and pepper if needed. Top each serving with hemp for a nutty source of plant-based protein and omega fats (I always use Manitoba Harvest Hemp). You can also add red pepper flakes for an added kick and raw pumpkin seeds for extra protein and crunch!

Original recipe can be found here: Coconut Curry Butternut Squash Soup with a Kick

Sassy vegan red and green Christmas tarts

Christmas dinner can be difficult for vegans. Many traditional dishes are topped to the brim with eggs, cheese and milk not to mention chicken or ham. Dinner can quickly become a plate with a bun (if you’re lucky) and some green beans if you aren’t prepared. This is why it is essential to plan a great meal that will have any meat eater ditching the turkey stuffing for a delectable vegan alternative.

The amazing Katherine Kooks created a fantastic recipe for Red and Green Christmas Tarts and posted it on her blog, My accidentally delicious vegan cuisine! These tarts are delicious and a great choice for a potluck because of their holiday appropriate colour palette. They are easy to make and, surprisingly, taste similar to stuffing.

By combining cranberries, broccoli, Portobello mushrooms and sundried tomatoes with spices, almond milk and tahini, it creates a colorful and healthy food mixture. The combination can then be placed into mini pie shells and baked for 25 minutes. This recipe is easy, quick and healthy with a holiday twist. It is a great food option and will bring festive vegan cheer to the dinner table this Christmas holiday.

RED AND GREEN CHRISTMAS TARTs

Ingredients:  

Fresh cranberries

Broccoli ( chopped into flourettes)

portobello mushrooms

Sundried Tomatoes

garlic

coconut oil

rosemary

thyme

almond milk

Tahini

green onion

sea salt

pie shells *  Our compliments makes vegan pie and tart shells!

 

Directions:

Preheat oven to 375 degrees.

Heat pie shells for seven minutes and they will expand slightly.

While shells are heating, sauté minced garlic and Portobello mushrooms with coconut oil.

Add a pinch of rosemary, basil and sea salt.

Chop broccoli florets and saute with sundried tomatoes.

Grab that bowl with mushrooms in it! Toss in 1 1/2 cups of almond milk, 2 tbl spoons of tahini. Chop in green onions, black pepper and a dash more rosemary.

Stir the mixture and add in the broccoli/sundried mix.

It will almost solidify in the oven. As for the cranberries, take the partially toasted shells and drop it in the bottom of each tart. Spoon the mixture on top and added one more cranberry to the tops of each tart.

Bake them for about 25 minutes., just keep an eye on them if the tops feel too soft they need more time.

For more delicious vegan recipes, visit Katherine Kooks food blog and enjoy!

https://katherinekooks.wordpress.com/