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Sweet Potato & Roasted Red Pepper Soup

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sweet-potato-and-roasted-red-pepper-soup

 

You know, sweet potato is pretty much a miracle food. You can do so much with it! I love it roasted and served over salad, on it’s own, juiced (yes, you can juice a sweet potato!) and more recently… in soup!

This one is so freakin’ good, I cant even tell you. We enjoyed it with crusty bread and Earth Balance butter, and had it again for leftovers the next (by the way – even better on day two!).

Sweet Potato & Roasted Red Pepper Soup
 
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When the cold weather hits, it's time for the comfort of soup! This dish is sure to please any soup lover that is looking for a little bit of comfort.
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 2 large sweet potatoes, peeled & chopped
  • 1 small onion, chopped
  • ¼ cup extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 cup chopped celery
  • ¼ cup chopped carrots
  • 3 cloves garlic, minced
  • 3-4 large roasted red peppers, chopped
  • 4-5 cups vegetable broth
  • 1 cup coconut milk
  • Large handful of fresh basil, chiffonade
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375F. Place the sweet potatoes and onions in a large bowl. Drizzle with about half of the oil, then sprinkle on ½ tsp salt and ¼ tsp freshly ground black pepper. Toss to coat the sweet potato and onion completely.
  2. Roast for 20-22 minutes, or until golden brown. Set aside.
  3. Heat the remaining oil in a large pot over medium heat. Add celery and carrots, and cook for about 5 minutes. Then, add the garlic, roasted red pepper and sweet potato & onion mixture. Cook for another 5 minutes.
  4. Add the vegetable broth and coconut milk and bring to a boil. Once the mixture begins boiling, reduce heat to a simmer. Simmer, uncovered, for 15 to 20 minutes, or until sweet potato chunks can easily be pierced with a fork.
  5. Remove from heat, and using an immersion blender, puree the soup until it reaches your desired consistency.
  6. Add salt and pepper to taste, throw in your fresh basil, and serve.

 

Quick & Easy Falafel Salad

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falafel-salad

I love falafels just about any way I can get them. In a salad, in a pita – even on their own. They’re just magnificent balls of goodness.

Although the ingredients list for this recipe is rather huge, don’t let that scare you, because this is really such a simple dish to prepare. It’s perfect for lunch or dinner!

If you want to bake the falafels instead of frying, you can do that. Bake at 350F for about 20 minutes (turning halfway through cooking).

Quick & Easy Falafel Salad
 
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These falafels are melt-in-your-mouth delicious!
Author:
Recipe type: Salad
Serves: 4
Ingredients
Falafels
  • 1¾ cup dry chickpeas, soaked overnight
  • 2 garlic cloves
  • 1 small onion, chopped
  • ⅛ cup fresh parsley, chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 tbsp lemon juice
  • ⅓ cup water
  • 2 tbsp flour (I used whole wheat)
  • 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water - allow to sit for 10 minutes, then whisk)
  • ¼ cup sesame seeds
  • ½ tbsp chia seeds
  • ½ tbsp hemp hearts
  • oil for frying
Dressing
  • ¼ cup extra virgin olive oil
  • 2 tbsp lemon juice
  • ½ cup plain soy yogurt
  • 1 tsp coconut sugar
  • 1 tbsp apple cider vinegar
  • ½ tsp salt
Salad
  • salad greens
  • cherry tomatoes, halved
  • cucumber, sliced
Instructions
Falafels
  1. In a high-powdered blender or food processor, pulse chickpeas until they are chopped up very small.
  2. Add garlic, onion, parsley, cumin, coriander, baking soda, salt, lemon juice and water. Pulse until all ingredients are mixed together well.
  3. Transfer to a large bowl, then add flour, flax egg, sesame seeds, chia seeds and hemp hearts. Mix well. You should be able to form them into small balls. If not, add a bit of water, just a tablespoon at a time, until you get the right consistency.
  4. Start rolling all of your falafel balls and set them onto a cookie sheet. Place in the refrigerator for about 30 minutes.
  5. Once your falafels have firmed up a bit in the fridge, heat a large skillet over medium heat. Add enough oil to over just over half of the falafels. Once oil is heated, carefully add the falafels to your pan, just a few at a time, until browned on the bottom, then flip over and wait for the other side to brown.
  6. Repeat until all falafels are cooked.
Dressing
  1. Add all ingredients to a jar and shake well. Place in the refrigerator until you're ready to use it.
Assembly
  1. Divide salad greens, tomatoes and cucumbers among 4 salad bowls. Top with fried falafels, then drizzle on your dressing and serve.
Notes
If you want to bake the falafels, you can do that. Bake at 350F for about 20 minutes (turning halfway through cooking).

 

Pasta with Basil, Sun-Dried Tomato & Walnut Pesto

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basil-sundried-tomato-walnut-pesto-pasta

Hello, my friends. I’d like to introduce you to my new favourite pasta. This one is made with pesto – but not just any ol’ pesto.

No, this one is loaded with basil, sun-dried tomatoes and walnuts. Otherwise known as: some of the best ingredients ever. I actually went back for seconds of this dish, which I never do, because it really was incredible.

If you end up with leftovers (hahaha!), they taste just as good the next day.

Pasta with Basil, Sun-Dried Tomato & Walnut Pesto
 
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There's nothing like a plate of pasta to satisfy your hunger, and this dish is sure to please!
Author:
Recipe type: Pasta
Serves: 3-4
Ingredients
  • Pasta of choice
  • 1 large or 2 small garlic cloves
  • ½ cup fresh basil
  • 7-8 sun-dried tomatoes*
  • 1 tbsp nutritional yeast
  • ⅓ cup extra virgin olive oil
  • 3 tbsp walnuts
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • ¼ cup water + more if needed
Instructions
  1. Prepare pasta according to package instructions.
  2. While pasta is cooking, you can prepare the pesto. In a food processor or high-powdered blender, add garlic, basil, sun-dried tomatoes, nutritional yeast, olive oil, walnuts, salt, pepper, and ¼ cup water.
  3. Processed until smooth, scraping down the sides of the processor/blender and adding more water as necessary.
  4. When pasta has finished cooking, drain, and return to pot. Mix in the pesto, plate, and serve, topped with vegan parmesan cheese, if desired.
Notes
*If using sun-dried tomatoes that aren't packed in oil, you will need to soak them for at least one hour, or until soft.

 

Indian Butter Cauliflower

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butter-cauliflower

Are you ready for a party in your mouth? Because I’ve got something good for ya!

You guys – this dish. Oh my gosh, this dish. It is damn good, and I don’t say that lightly.

As someone who used to despise Indian cuisine, I can’t believe I’m saying this, but this is one of the best entrees I’ve made in a very, very long time!

Indian Butter Cauliflower
 
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Wow - talk about a flavour explosion in your mouth! This dish is creamy and satisfying, with a ton of Indian flair! Adapted from Food Doodles
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4
Ingredients
Cauliflower
  • 4 cups cauliflower (chopped into bite-size pieces)
  • 1 tbsp oil (I used avocado oil)
  • 2 tbsp lemon juice
  • 1 tbsp tandoori seasoning
  • ½ tsp salt
Sauce
  • 2 tbsp oil (I used olive oil)
  • 1 small onion (diced)
  • 3 large garlic cloves (minced)
  • 1 tbsp fresh ginger
  • 2 tsp chili powder
  • 1 tsp turmeric
  • 1 tsp coriander
  • ¾ tsp cumin
  • ¼ tsp cinnamon
  • 4 cups crushed tomatoes
  • 1 tbsp brown sugar
  • 1 cup full-fat coconut milk
  • Salt & pepper, to taste
Instructions
  1. Preheat oven to 425F.
  2. While oven is heating up, add chopped cauliflower, 1 tbsp oil, lemon juice, tandoori seasoning and salt to a large bowl. Mix well so that all of the cauliflower pieces are coated.
  3. Add cauliflower to a baking sheet and cook in pre-heated oven for about 15 minutes, or until lightly browned.
  4. In a large skillet, add 2 tbsp oil and heat on medium heat. Once warmed, add onions and cook until translucent, about 10 minutes. Add garlic, ginger, chili powder, turmeric, coriander, cumin, and cinnamon, and mix well. Add crushed tomatoes, and mix until combined.
  5. Simmer on medium heat for about 15 minutes, then add coconut milk and sugar. Mix well and cook for another 5 minutes or until the sauce has thickened. Add salt & pepper to taste, then add in the cooked cauliflower and cook until everything is heated through.
  6. Serve over rice, quinoa or grain of your choice (I used basmati rice).

 

Chocolate Mug Cake in 3 Minutes

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chocolate-mug-cake

I had a hankering for chocolate yesterday, but no energy to whip up cake or cookies or anything else, so I did the next best thing, I made cake in the microwave!

This cake is simple, delicious and only takes 3 minutes start to finish. You’ll want to make it over and over again (I may or may not have made 2 of these in a row).

Add a scoop of your favourite vegan ice cream on top, and you’ll be blown away!

Chocolate Mug Cake
 
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Chocolate cake that's vegan and ready in only 3 minutes? Count me in! This recipe is a keeper!
Author:
Recipe type: Dessert
Serves: 1
Ingredients
  • 3 tbsp spelt flour
  • 2 tbsp brown sugar
  • 1½ tbsp cocoa powder
  • ¼ tsp baking soda
  • 1 tbsp orange juice
  • 2½ tsp olive oil
Instructions
  1. Sift flour, brown sugar, cocoa powder, and baking soda in a large mug.
  2. Add orange juice and olive oil, and whisk together.
  3. Microwave for 1½ - 2 minutes.
  4. Allow to cool, and enjoy!

 

Hash Browns with Veggies

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hash-browns-with-veggies

This is undoubtedly my favourite breakfast ever. It’s so simple to put together and in less than 30 minutes I can stuff my face. Which, honestly, is exactly what I do, because it is THAT good.

Vegan Hash Browns

The vegan cheese is a must, in my opinion. Although the dish is good without it, the cheese just makes it 10x better!

Hash Browns with Veggies
 
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A great way to start the day!
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • ½ tbsp olive oil
  • 1 large potato (I use organic red potatoes)
  • ¼ cup green pepper (chopped into bite-size pieces)
  • ⅓ cup tomato (chopped into bite-size pieces)
  • 1 small garlic clove, minced
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tsp onion powder
  • ¼-1/3 cup vegan cheese shreds, optional (I used Daiya cheddar shreds)
  • 1 green onion stalk (chopped)
Instructions
  1. Heat a large skillet over medium heat.
  2. Rinse and scrub your potato well. Dry, and using a box grater, grate the potato. Add to a colander and rinse under cold water until the water runs clear. Press a clean, dry towel on top and "push" out as much liquid as you can.
  3. Add olive oil to skillet and spread it out evenly. Add in your potatoes, green pepper and tomatoes. Do not mix. Let everything get all brown and crispy on the bottom, about 5 minutes.
  4. Once the potatoes start to brown on the bottom, you can mix them up. Add in the garlic and cook for 5 minutes more.
  5. Add salt, pepper, onion powder, vegan cheese shreds (if using), and green onion pieces, and mix well. Cook for another 5 minutes, or until the potatoes are cooked and crispy.

 

Sweet Potato Salad with Creamy Cashew Dressing

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sweet-potato-salad

So, I found myself with an extra sweet potato that really needed to be used up this week.

Not one to waste food (especially this time of year, when produce is ridiculously expensive), I put on my thinking cap. Unfortunately, nothing very creative came to me, so I just decided on a sweet potato salad.

The good news – this salad is OFF THE HOOK. It was so good that I plan on making it again next week. And maybe the week after. And the week after that…

Salad with Sweet Potato

 

The creamy cashew dressing on it’s own is.. just.. wow. I love cashews. Love, love, love. And the cashew dressing works perfectly with this simple (but delicious!) salad.

 

Sweet Potato Salad with Creamy Cashew Dressing
 
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A delicious, easy, and very healthy salad for any day of the week!
Author:
Recipe type: Salad
Serves: 2
Ingredients
Salad
  • 2 cups salad greens of choice (I used mixed greens)
  • 1 large sweet potato, peeled and chopped into large chunks
  • ½ tbsp oil for high heat (avocado, grapeseed)
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup slivered almonds
  • ½ tbsp chia seeds
  • 1 tsp poppy seeds
  • large handful crushed tortilla chips
Dressing
  • 1 cup cashews, soaked for at least 3 hours
  • 1 tbsp lemon juice
  • 1 garlic clove, peeled
  • ½ tsp salt
  • ¼ cup olive oil
  • ½ tbsp agave nectar
  • ¼ cup water + more as needed
Instructions
Salad
  1. Pre-heat oven to 375F. While the oven is heating up, add your sweet potato chunks to a baking sheet. Drizzle with oil, and sprinkle with salt and pepper. Mix them all up so that every potato chunk is coated. Bake for 25-30 minutes, or until you can pierce the sweet potato with a fork.
Dressing
  1. Drain and rinse the cashews and put them in a high-speed blender or food processor. Add lemon juice, garlic clove, salt, oil, agave nectar and water.
  2. Process cashew mixture until creamy, scraping down the sides and adding more water as needed.
Preparation
  1. Add salad greens to a bowl or plate, top with sweet potato, slivered almonds, chia seeds, poppy seeds, crushed tortilla chips, and drizzle with cashew dressing. Serve immediately.

 

Carrot Spice Muffins

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carrot-spice-muffins

Here’s a fun and easy way to sneak more veggies into your diet (or, in my case, the diet of my two young kids, who refuse to eat anything other than bread, pasta and chocolate)!

When I made these vegan carrot spice muffins on a gloomy Sunday morning, my day was instantly better once these babies were cooked, cooled, and I popped them into my mouth. They’re incredibly delicious!

Carrot Spice Muffins
 
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These vegan carrot spice muffins are not only delicious and easy to make, but they're healthy! Adapted from Oh She Glows
Author:
Recipe type: Breakfast
Serves: 12 muffins
Ingredients
  • 1 & ¾ cup whole-wheat flour (spelt flour would also work better)
  • ¼ cup brown sugar (or coconut sugar)
  • 1 tbsp ground flax seed
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp chia seeds
  • 1½ tsp cinnamon
  • ½ tsp salt
  • ⅓ cup maple syrup
  • 1 tsp agave nectar (or an extra tbs maple syrup)
  • ⅓ cup unsweetened applesauce
  • ½ cup vanilla coconut yogurt
  • ⅓ cup water
  • 1½ tsp vanilla extract
  • 1½ cups grated carrots (about 3 medium carrots)
  • ⅓ cup walnuts, chopped
Instructions
  1. Preheat oven to 400F and line a muffin tin with liners (don't skip the liners or the muffins will be impossible to get out of your tin!).
  2. In a large bowl, whisk together flour, brown sugar, ground flax seed, baking powder, baking soda, chia seeds, cinnamon, and salt.
  3. In a separate, small bowl, whisk together maple syrup, agave, applesauce, coconut yogurt, water, and vanilla). Add the wet ingredients to the dry and mix until just incorporated. Don't over-mix!
  4. Fold in the carrots and walnuts.
  5. Scoop batter into the muffin liners. You'll want to fill them right up to the top to get 12 large muffins. Bake for about 15-17 minutes, or until a toothpick comes out clean. Cool for at least 5 minutes.