Tag Archives: grounding meal

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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Sweet Potato and Chickpea Bites

Sweet Potato, chickpea bites

These delicious bites turned out better than I’d ever hoped. I’m really pleased with how tasty they are.

Original Recipe:

http://cheapeatsforthegreenbean.com/2014/08/03/sweet-potato-and-chickpea-bites/

I modified the recipe to include ingredients I already had on hand. I only had one sweet potato for instance, and I used Tarragon as a garnish instead of scallions as the recipe originally calls for.

Ingredients I used:

  • 1 large sweet potato
  • equal amount chickpeas as sweet potato (I used frozen, thawed)
  • Kale, fine chopped
  • Garlic
  • Coconut Milk
  • Coconut Oil
  • Seasoning: paprika, cayenne, red chili flakes, curry powder, nutritional yeast, salt & pepper
  • Fresh Herbs I used: Thyme & Tarragon

 

Directions:

  1. Boil sweet potato & prepare chickpeas (frozen, thawed on stove)
  2. Sautee garlic (briefly, until fragrant)
  3. Add Kale and reduce heat to low, cover and steam (very briefly)
  4. Season with: Paprika, cayenne, red chili flakes, curry powder
  5. Add thawed chickpeas and stir well.
  6. Combine in a large bowl with sweet potato mash, 3-4 tablespoons of coconut milk and nutritional yeast.
  7. Add S & P and any additional seasonings. I added fresh Thyme and Tarragon from the garden.
  8. Bake in a greased muffin tin (coconut oil works well for greasing) –  20 minutes at 450 degrees.

Voila !

 

 

Magical Mushroom Mélange

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This hearty, healthy and simple dish is easy to make, and a real delicious treat. I find it to be grounding, warm and soothing especially for the colder times of year. It’s something I threw together today before work and look forward to duplicating as well as expanding on with different herbs and spices. Give it a try, and be sure to let me know what you think.

Ingredients:

Mushrooms (baby Bella)
Chickpeas (fresh/frozen)
Spinach (fresh)
Onion, sliced thinly
Garlic (fresh or powder)
Coconut oil
Salt and Pepper to taste
Hemp Seeds

Directions:

1. Thaw and gently cook chickpeas over medium heat with a teaspoon or so of water, until soft when pierced with a fork.

2. Sautée onions with coconut oil, then add mushrooms and garlic. I also added a bit of ‘Earth Balance Roasted Garlic and Herbs’ vegan butter for easy source of extra flavor. (Opt.) Always fresh herbs are of course the best, but this is great for when you find yourself cooking with a time limit.

3. Cover chickpeas with several handfuls of rinsed spinach and let steam for a minute or two.

4. Combine everything, season with salt and pepper to taste and top with hemp seeds.

Bon appétit!

Cauliflower Medley

Cauliflower Medley
Cauliflower Medley

This simple dish came to life recently while sharing food with friends over the weekend. I’ve had the pleasure of picking up fresh produce from a local farm market for many weeks now and this time I found this wonderfully colored cauliflower. It was orange, unlike any I’ve ever seen and kept it’s color nicely when steamed. I tried to pick other vegetables that would compliment the cauliflower nicely, while also adding color to the dish. I do love the colors found in fresh, natural foods! In order to maintain the flavor of the cauliflower I separately sauteed the kale, using stronger spices, and then combined everything, the flavors from the kale then adding nicely to the dish as a whole. Of course I like just about anything topped with hemp seeds for extra protein and texture, and they are very mild in flavor. This dish came about the same evening I made Curried Spaghetti Squash and the two dishes complimented each other nicely when eaten or even mixed together.

Ingredients:

  • Cauliflower
  • Carrots
  • celery
  • onions
  • kale
  • vegan butter
  • saute kale (with cayenne, garlic and spices)
  • salt and pepper
  • garlic power/fresh
  • hemp seeds (opt)

Directions:

  1. Steam cauliflower, carrots, onions, celery together until tender but not over-cooked. You should be able to tell desired tenderness by the feel of poking veges with a fork. Season lightly with vegan butter, garlic powder and salt.
  2. Saute fresh garlic, kale, cayenne, coriander and cumin with coconut oil or grape seed oil and any other seasonings you may be called to use. Kale cooks quickly, be sure not to over cook it.
  3. Combine together all ingredients and season with salt and pepper to taste.
Topped with Hemp Seeds
Topped with Hemp Seeds