Tag Archives: baguette

Hearty Veggie Soup

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This soup is a complete meal unto itself and has delighted us for days! It’s hearty and full of flavor, and the flavors continue to develop with time, making for wonderful leftovers!

We enjoyed it with our own Seeded Baguette.

Veggie Soup Ingredients:

  • 1 roasted butternut squash, chopped
  • 1/2 onion, sautéed
  •  1 large eggplant, cubed and sautéed
  • 1 red pepper, chopped
  • 5 carrots, chopped
  • 3 stalks of celery, chopped
  • 1 kohlrabi, peeled and thinly sliced

After prepping the first 3 items on the ingredients list, transfer to a large pot and add remaining ingredients. Fill with filtered water until vegetables are completely submerged.

Add:

  • 1/2 tbsp oregano
  • s & p

Bring to a boil and let simmer until everything is cooked thoroughly. Approximately 30-45 min.

While soup is cooking:

  1. Prepare brown rice and season it with olive oil, garlic powder and sea salt.
  2. Roast pecans in ghee, stovetop.

Once vegetables in soup are cooked to desired consistency (you want them to be soft)

Add:

  • an abundance of fresh dill
  • 1 can of light coconut milk

Blend with a hand blender until soup thickens, leaving large chunks. Add the prepared brown rice and top with ghee roasted pecans when serving.

Enjoy!

Cheers to good health,

Spiritual Foodie

 

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Seeded Baguette, gluten free & vegan

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Gluten Free Dough

  • 2 cups brown rice flour
  • 3 cups tapioca flour
  • 3/4 cup oat flour
  • 3/4 cup almond meal
  • 2 tbsp yeast
  • 2 tbsp guar guar (or xantham gum)
  • 1 tbsp salt
  • 2 and 2/3 cups of lukewarm water
  • 4 large egg substitue: (1 egg = 1 tbsp ground chia or flax or combo of both mixed with 3 tbsp of water)
  • 1/3 cup neutral flavor oil, i.e. avocado or olive oil
  • 2 tbsp honey

*makes enough for about 4 loaves (1 lb each) — I made two small baguettes with 1/2 of this recipe

  1. Combine ingredients for dough, dry ingredients first, then wet.
  2. Cover mixing bowl and let sit for 2 hours.
  3. Careful not to disturb the bubbles, shape dough, on wax paper, to desired shape with WET hands (not flour like when baking glutenous breads) and cover with plastic wrap, loosely, let sit for 90 min. (Refrigerate any remaining dough)
  4. Pre-heat oven with baking stone to 475 for at least 30 min
  5. Remove plastic wrap and cover with your choice of seeds, I used sesame and pumpkin, and make 3 diagonal slits.
  6. Bake at 475 for 30 min and let cool on a rack for 15-30 min.

With little experience baking I was grateful for the awesome guidelines provided by: www.artisanbreadinfive.com 

The recipe I followed and modified: Artisan Bread in Five, Baguette