Tag Archives: vegan

Thai Coconut Soup

I don’t know why it took me so long to branch out to Thai food, but for whatever reason it did.  It wasn’t until a little over a year ago that I really started getting into these flavors, and I have to say that they are now at the top for me!

I love how creamy and slightly sweet the coconut milk makes this soup. The serrano pepper brings a slight amount of heat, and the lemongrass gives an earthy, unique flavor. I usually serve it over Jasmine rice– or I serve it with a stir fry of jasmine rice, cashews, and green onions.

 

Thai Coconut Soup
 
Ingredients
  • 3 cups vegetable broth
  • 1 can coconut milk, light or full fat
  • 3T soy sauce or Tamari
  • 2 stalks of lemongrass or two drops lemongrass essential oil
  • 4 thin slices of ginger, peeled
  • 2 limes, juiced and zested
  • 1t cane sugar
  • 2T red Thai curry paste
  • 1 large onion, quartered
  • 1 large carrot, cut in thin matchsticks
  • 2 large mushrooms, cut in large chunks
  • 2 Roma tomatoes, quartered and sliced
  • 1 Serrano pepper, diced
  • 1 cup or mung bean sprouts
Instructions
  1. Put broth, milk, lemongrass, and ginger in a pot and bring to a slight boil.
  2. Reduce heat and let simmer for 10 minutes for flavors to gel.
  3. Remove lemongrass and ginger.
  4. Add all other ingredients and cook on medium for about 15 minutes or until all vegetables are tender.
  5. Serve over jasmine rice and enjoy!

 

 


Sage & Roasted Garlic Mashed Potatoes [Vegan]

Every year around the holidays, I host a Plant Based Friendsgiving for the foodie friends in my life.  This year was a little bit different since moving to Nashville–not because we don’t have friends (We have a few!), but it has just been TOO chaotic and expensive to move up and get everything accomplished with the switch.  Plus, my hubby JUST started his job this December, so when I say it’s been crazy, I promise it’s been crazy.

We ended up hosting some new friends who just moved to Nashville a couple of weeks ago, and when I found out the wife was a vegetarian–I KNEW I had to make my traditional feast.  I had been craving Vegan holiday food like crazy, so it was so great to have a vegetarian to cook for!

I had some fresh herbs to use up, so I thought sage (one of my favorite fall herbs) would make a perfect addition to the mashed potatoes.  This recipe is the result!

sage-mashed-taters

These potatoes are light, fluffy, subtle but full of flavor, and truly satisfies holiday cravings.

I make these completely vegan (dairy free), but if you are not vegan, you could always sub regular butter/milk, or if you are nut-free, you could sub for another milk like hemp or flax seed milk. To roast garlic, I put the cloves in foil and drizzle with olive oil and bake at 350 degrees for about 30 minutes or until fragrant!

Don’t forget to serve with a tasty vegetarian gravy sauce!  I used a variation of this recipe, and it’s definitely a keeper!

Add these flavorful mashed potatoes to your holiday rotation!! You won’t be sorry!

Sage & Roasted Garlic Mashed Potatoes [Vegan]
 
Ingredients
  • 8-10 medium red potatoes, washed but not peeled
  • 6 sprigs of fresh sage
  • 2 cups unsweetened almond milk, plus some if necessary
  • ½ cup or 8 T of vegan butter (such as Earth Balance)
  • 6-8 cloves of garlic, roasted
  • ¾ t-1t salt
  • ⅛ t black pepper
Instructions
  1. In a small pot, add the milk, butter, and leaves from the sage (don't discard the stems). Set aside
  2. In a large pot, add water and sage stems and bring to a boil.
  3. Add potatoes to the boiling water.
  4. Boil for around 20-25 minutes or until tender enough to poke through easily with a fork. You don't want any resistance!
  5. Meanwhile, heat milk/butter until almost boiling. Turn heat off and let the flavors gel while the potatoes are cooking.
  6. Drain potatoes in a strainer and return to the pot, discarding the sage leaves. Mash with a fork or potato masher (or for a more creamy texture, use a mixer or hand mixer).
  7. Remove the sage leaves from the milk/butter with a small strainer.
  8. Add milk/butter mixture, garlic, and spices to the mashed potatoes and keep mashing until you reach desired consistency.
  9. Adjust spices/milk to your liking.
  10. Serve with gravy and enjoy!

*Adapted from this recipe!

 

 

 


Sawyer’s Sweet Creamed Corn

**For new readers who don’t know, Sawyer is my 5 year old son who was diagnosed with Eosinophilic Esophagitis at 15 months old.  He has had EGD (scopes) every 8-12 weeks for almost 4  years, and has 6 safe foods (ingredients) he can eat.**

I developed this recipe over the years as something fun for Sawyer to eat, but we quickly learned that it was a favorite for many people!

corn

Once, at a family gathering, I made a large dish of this and put it on the potluck line.  To our surprise, there were no leftovers. Who would have thought a dish with so few ingredients would be a hit?!

I use ingredients Sawyer can eat, but feel free to change them up.  His taste buds are different than a lot of people so you may need to adjust ingredients based on your own preference or how “soupy” you want the creamed corn to be! We use avocado oil in this recipe because avocado is one of the foods Sawyer can eat, but I also love using it because it has a buttery flavor!  It’s also VERY good massaged into kale when you make a kale salad.  I get a large bottle of it at Costco for a great price.

This would definitely be a great side dish for Thanksgiving or for any other gatherings where you need to take some comfort food.

Enjoy!

Sawyer's Sweet Creamed Corn
 
Ingredients
  • 2 10 oz bags of frozen organic corn
  • 2 T avocado oil (or sub other oil or butter)
  • ½ cup plus 2 T unsweetened almond milk (or sub other milk)
  • 1 T raw honey
  • 1 t sea salt
  • dash of pepper
Instructions
  1. In a pot, heat avocado oil.
  2. Add frozen corn and stir until soft (about 5 minutes).
  3. Put half or a little more than half of the corn in a food processor and pulse until smooth.
  4. Add the pureed corn back to the pot with the other corn.
  5. Add the almond milk, honey, and salt & pepper. Stir until combined.
  6. Taste and adjust ingredients if necessary.

 


Fall Favorites 2016

It’s finally that time of year, y’all.

Ahhh. Cooler mornings. Pumpkin everything. The smell of cinnamon. 😉

Every year, I love a mix of tradition and innovation.  There are some recipes that make me feel like home–but I also love the joy of trying something new.

So today, I’ve made a list of some of my Fall Favorites–some old “goodies” and some brand new ones that rocked my world lately.

fall-favorites

I hope you find something on this list you’d love to make. I encourage you to get in the kitchen with your kids, family, or friends and experience the glory of the season!

Happy Fall!

Fall Drinks:

1) Dairy Free Hot Chocolate from Detoxinista

2) Warm Turmeric Milk from Nutrition Stripped

3) Spiked Apple Cider with Rum from Martha Stewart

Breakfast:

1) Pumpkin Muffins by Minimalist Baker

2) Basic Oatmeal from Thrive to Live

3) Fall Green Glowing Smoothie from Kimberly Snyder

Sides:

1)  Delicata Squash with Pomegranate Seeds from Minimalist Baker

2)  Sweet & Spicy Brussels Sprouts from Thrive to Live

3)  Healthy Caramel Dip from Thrive to Live

Soup:

1) BBQ Chili from Oh She Glows

2) Creamy White Bean and Kale Soup from Thrive to Live

3) 10 Spice Vegetable Soup from Oh She Glows

Main Dish:

1) Veggie or Chicken Pot Pie from Thrive to Live

2) Lentil Walnut Meatloaf from Oh She Glows

Desserts:

1) No-Bake Pumpkin Tarts by Detoxinista

2) Apple Apple Pies by Thrive to Live


Garlic White Beans with Thyme

One of my favorite chain restaurants to frequent is Zoe’s Kitchen.  I love that there’s something for my hubby, my son, and me!  (My other two sons cannot eat at restaurants–ARG!)

It’s light and fresh–and one of my favorite side dishes there (that is Vegan friendly for me) is a side of white beans.  So filling, inexpensive, and full of flavor.

I figured it might save a little money to make a recipe similar to the one I dig, and I really love the result.

beans_fotor

They truly are easy to make AND are also easy on the budget.

I love using thyme in this recipe because it reminds me of pot pie and the beginning of fall soup season.

You could serve these beans as a side dish or as more of a main course over rice and with a Caesar Salad!

Enjoy 🙂

Garlic White Beans with Thyme
 
Ingredients
  • two cans Great Northern beans, drained
  • 1 T olive oil
  • 4 garlic cloves, minced
  • ½ cup veggie broth
  • ¼-1/2 t sea salt
  • 1 t dried thyme
  • dash pepper
Instructions
  1. Heat oil in saucepan over medium heat
  2. Add garlic and sauté 1-2 minutes
  3. Add beans and stir for 2 minutes or so or until sticking to pan.
  4. Add veggie broth and spices. Stir to combine.
  5. Cook until heated through.
  6. To reheat, add a little more veggie broth to the beans so they aren't dry.
  7. Enjoy!