Tag Archives: Vegetarian

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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Coconut Kale Chips

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Coconut Kale chips

1. Massage kale leaves with melted coconut oil (1-2 tbsp), coconut aminos (drizzled), salt (1/4 tsp)
2. Spread evenly on non stick flat cooking tray and top w shredded coconut and coconut flakes.
3. Bake 350 for 10-15 min

A real treat!

*Inspired by a recipe (crispy kale chips) in ‘Heal Your Gut cookbook’ by Hilary Boynton & Mary G. Brackett

Oat Milk, raw & vegan

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Simple as can be:

1. Soak 1.5 cups gluten free rolled oats in a nut milk bag overnight (8-12 hrs) with 4 cups of filtered water.
2. Squeeze all the liquid from bag, refrigerate and enjoy!

(Can be stored in the fridge for up to 5 days.)

*Heads up, the consistency is very gooey. If you have kids, this is a wonderful sensory activity for them to help out with. The gooey oats that remain afterwards can also be a lot of fun to play with. Hint: try adding natural food coloring and toys to the mix as well.

 

 

Pecan encrusted Sweet Potato ‘Burger’

sweet potato burger

Adapted from the amazing book The Naked Kitchen Veggie Burger Book comes this sensational delight. So versatile it can be eaten for breakfast, lunch or dinner. This is one of my favorite recipes from one of my favorite cook books, it’s a real treat!

Makes 8-10 thin patties

Ingredients:

  • 3/4 C pecans
  • 1 tsp sea salt, divided
  • 2 sweet potatoes, baked and peeled
  • 2 C cooked cannellini beans
  • 2 tbsp minced fresh parsley (or your choice of herb)
  • 1 tbsp GF soy sauce
  • 1 tbsp maple syrup
  • 1 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/4 tsp chipotle powder
  • 1/8 tsp black pepper
  • 3/4-1 C GF all purpose flour
  • 4 tbsp any neutral-flavor oil

Directions:

  1. Process pecans and 1/2 tsp of salt in a food processor until finely ground. Set aside on a plate or pie pan.
  2. Then process the sweet potatoes, cannellini beans, herbs, soy sauce, maple syrup, chili powder, cinnamon, chipotle powder, black pepper, and rest of salt. Pulse until well mixed.
  3. Add and process 3/4 C of the flour until combined and add additional flour if need be because it may be too sticky to work with. The mixture should be a bit sticky and form relatively easily into patties. Tip: Keep your hands moistened with water to make shaping patties easier.
  4. Gently coat multiple patties with crushed pecans and cook in a non-stick skillet over med-high heat with coconut oil. Cook aprx 4-5 minutes on each side or until firm, then lower the heat and cook another 4-5 minutes on each side.

ENJOY!

Oatmeal ~with Turmeric

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Here’s a super tasty and quick & easy to make anti-inflammatory breakfast or anytime meal/snack. Here’s all you need to do to try it for yourself:

On stove top prepare single serving of GF steel cut oats with water. Add aprx 1/4tsp of turmeric (start w less and then add more) ghee and salt to taste. Optional: add raw honey or other natural sweetener, fruit, nuts etc.

Raw ‘Cheesy’ Roasted Red Pepper Kale Chips

Raw Cheesy Roasted Red Pepper Kale Chips

While juicing recently I spent a lot of time online looking at online videos of recipes and bookmarked several that I knew I wanted to try. This was one of the first things I made and has also turned out to be the most repeated thing I’ve made over the past few weeks. I am eating kale chips almost daily thanks to this recipe, and they never taste the same. I have been able to use an assortment of nuts, a variety of peppers, and both straight and curly kale to mix things up.

Here is a link to the original recipe I found online:

For the nut cheese, she uses walnuts in her video where as I chose to use a combination of soaked cashews and macadamia nuts instead because they were what I had on hand at the time. I’ve tried walnuts once and liked the kale chips just fine, but the cashew and macadamia nuts really seem to set this recipe apart from anything I’ve had before.

Ingredients:

  • 1 bunch of kale (curly or straight)
  • 1 red bell pepper (or more)
  • 1 cup of soaked raw nuts (macadamia nut & cashew..  or any variety)
  • 1/4 cup maple syrup (or less)
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup nutritional yeast (or less)
  • 1/2 teaspoon cayenne (or to taste)

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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 !

 

 

Raw Almond Thai Noodles

Raw Almond Thai Noodles

I am often creating dishes from whatever I have and here is an example of something I threw together in a hurry before work recently. I am really pleased with how it turned out and have since recreated this dish several times.

I recently started eating a lot of zucchini noodles, and this is by far my favorite version I’ve made yet. If you’ve never used or even heard of a spiralizer be sure to check out this link:

http://www.amazon.com/Essential-Spiralizer-Tri-Blade-Spiral-Vegetable/dp/B006THC75E/ref=sr_1_4?ie=UTF8&qid=1406215399&sr=8-4&keywords=spiralizer

Without a Prime membership to Amazon.com there may be a cheaper option available (I didn’t check shipping prices) however, with Prime I found this to be the cheapest option. If you are not used to unusual kitchen appliances, do not be intimidated! Here’s a link to a video I like that shows just how simple and straightforward using it really is:

Ingredients:

  • Raw zucchini noodles, spiralized
  • Pine Nuts
  • Cilantro
  • Shelled Hemp Seeds
  • Pairs well with Avocado

Sauce:

  • Almond Butter
  • Water
  • Hoison Sauce
  • Gluten Free Soy Sauce (or Braggs Amino)
  • Lime juice
  • Coconut Milk (optional)
  • Udo’s oil (add last, also optional)

To make the sauce I whisked together a fair amount of Almond Butter (main ingredient, be sure to use enough) with just a bit of water until the consistency was smooth and creamy.  And then I added about a tablespoon of Hoison Sauce, a dash of GF Soy Sauce, squeezed the juice from about half of a lime, a tablespoon or so of coconut milk and at the end I also added a bit of Udo’s oil for added nutrients.

I hope you give this a try and enjoy it as much as I have!

Cheers to good Health!

Quinoa and Mung Bean Soup with Kale

Quinoa and Mung Bean Soup
A wonderfully comforting dish for a chilly winter day or anytime.

Ingredients:

  • Quinoa
  • Mung Beans
  • Onions
  • Garlic
  • Kale
  • Ghee
  • Nutritional yeast
  • Seasonings: mustard seeds, curry powder, cayenne, and S & P

Directions:

  1. Prepare Quinoa and Mung Beans together, 1/2 C Quinoa with 1/2 C Mung Beans and add 4 C of water or broth. (I used half water and half broth and the flavor is wonderful!)
  2. Prepare Vagar (Ghee with seasonings): adding mustard seeds first, and once they pop add curry powder, cayenne or spices of choice, then saute onions, adding garlic towards the end.
  3. Once mung beans and quinoa are cooked fully, texture should be a soft consistency (about 20 minutes) add onions and chopped Kale, cover and let simmer on low for an additional 10 minutes or so.
  4. Add extra seasonings if needed and top with nutritional yeast before serving.

Enjoy!

*Note: Before adding water/broth I like to allow quinoa to rest for a moment on the hot surface of pot to enhance it’s toasty flavor.

A sweet hello from a beautiful friend this morning.
A sweet hello from a beautiful friend this morning.

Quinoa with Fruit and Nuts

Quinoa with Fruit and Nuts

The last breakfast quinoa dish I created was so well received that I wanted to go ahead and share another wonderful creation. When I prepare food, I know that I am still learning as I go and I can’t even begin to express the amount of joy I am filled with when I am able to successfully create a healthy dish that tastes as wonderful as this, and it was so simple to make!

Ingredients:

  • Quinoa
  • Raw cashew pieces
  • Dried cranberries
  • Fresh sliced mango
  • Ghee and Coconut Oil
  • Seasoning: Cinnamon, Nutmeg, Coconut Sugar

Directions:

  1. Prepare quinoa, 1 part quinoa to 2 parts water.
  2. Add Ghee and coconut oil, and seasoning, sparingly at first and then to taste.
  3. Mix in raw cashew pieces, cranberries and top with fresh mango.

Simple and delicious!