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Tag: garden

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Tomato Basil Soup

This Tomato Basil Soup is perfect for those indoor days when you just want a big bowl of soup! Combing an array of herbs, spices, tomatoes, and coconut cream makes for a delicious and flavorful recipe. Tomato soup is a great comfort food alone, but an even better one when paired with a well-toasted grilled cheese sandwich or French bread rounds. Taking the time to get fresh ingredients and boiling them down to release all of their flavors is really something you don’t get out of a can which is why I highly suggest to always make your own food as much as possible. I hope that you enjoy this recipe with your friends and family!

Yields 4-6 servings

Ingredients

Soup:

8 vine ripe tomato

4 cup vegetable broth

1 medium onion, diced

1-1/2 Tbsp. tomato paste

7-9 fresh basil leaves

1/2 tsp. dried oregano

2 garlic cloves, minced

1 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground white pepper

1/2 tsp. apple cider vinegar

1/8 cup coconut cream

Grilled Cheese:

4 slices white bread 

3 Tbsp. vegan butter

6-8 slices of vegan cheese

1/4 tsp. black truffle oil, optional

Directions

  1. In a sauce pan, combine all soup ingredients except for the coconut cream. Bring to a smaller and cover with a lid for 10 minutes.
  2. Using a blender or hand Emerson stick, blend soup until smooth in texture. Add the coconut cream and mix to combine. Turn to low and simmer for 20-30 minutes or until desired consistency is achieved.
  3. Serve with parsley or croutons

Chef’s tip: In a hurry? Combine all ingredients into a blender, heat for 10-15 minutes, and enjoy!

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Butternut Squash Soup

Butternut Squash Soup

This is the perfect thick, creamy and rich soup that is packing a huge flavor punch. It is so simple that I created it when I was looking at a can of coconut cream and a fresh butternut squash, thinking to myself what can I do. Being able to create something from nothing is a super important quality to have. Its like the saying, “when life brings you lemons- make lemonade!” Only this time, when life gives you a handful of ingredients, create something delicious! With this simple and tasty way to use squash, it will be an a huge hit for your family or friends.

Butternut Squash Soup

Yields 4 servings

Ingredients 

1 butternut squash 

3 1/2 cups vegetable broth

1 Tbsp. avocado oil

1/4 cup onion

1/4 cup shallots

1 garlic clove

1 Tbsp. Earth’s Balance Vegan Buttery Sticks

1 tsp. Vitacost Himalayan Fine Pink Salt 

1 tsp. Vitacost organic brown sugar

1/8 tsp. nutmeg

Pinch of Spicely Organic Ground Black Pepper

1-2 Tbsp. Thai Coconut Cream, optional topping

1 Tbsp. fresh parsley, topping

Directions

  1. Preheat the oven to 425 degrees F. 
  2. On a baking sheet, place the two butternut squash halves you cut length-wise, flesh side up, and drizzle with olive oil. Sprinkle with salt and pepper and turn over so the skin is now facing up. Roast for 40-45 minutes until squash is tender. Set aside to cool.
  3. Once squash has cooled (around 8-10 minutes), remove the squash flesh from the peel and discard or compost the remains. 
  4. In a skillet, turn to medium heat and add olive oil, onions, and shallots- sauté for 2-3 minutes. Add the garlic and cook for another 2 minutes.
  5. In a medium sized pot, on medium heat add the butternut squash, brown sugar, vegetable broth, onions and shallots, garlic, salt, pepper, and nutmeg.
  6. Using a hand held emersion blender, purée all ingredients until smooth. Then pour in the coconut cream and stir until combined. Cook for 5-10 minutes to allow flavors to meld on medium-low heat. Be sure to stir frequently so it does not burn.
  7. Serve with parsley and coconut cream drizzled on top or freeze for up to 1 month.

Chef’s tip: To make soup more creamy, use 1-2 Tbsp. coconut cream more and blend.

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Roasted Fall-Inspired Stuffed Acorn Squash

Stuffed Acorn Squash

One of the best things about the Autumn season besides the foliage and pumpkin spice is all the meals you can enjoy with winter squash! Many people find cooking squash to be intimidating, however, this recipe couldn’t be simpler! Prepping and cooking your squash will take some time and patience, but once it is done roasting, you will be delighted with the outcome. This fall festive meal will bring your tastebuds on a journey that you won’t forget!

Stuffed Acorn Squash

Yields 2 servings

Ingredients

2 medium acorn squash, cut in half and seeds removed

1 cup Vitacost quinoa, dry

2 cups filtered water

1 small yellow onion

2 Tbsp. Vitacost maple syrup

2 Tbsp. apple cider vinegar

2 Tbsp. avocado oil

1/2 tsp. curry powder

1/2 tsp. ground cinnamon

1/4 tsp. smoked paprika

1/2 cup dried cranberries

1/2 cup whole walnuts, coarsely chopped

1/2 cup parsley, chopped

Pinch of nutmeg

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of Spicely Organics ground black pepper

Directions

  1. Preheat oven to 400 degrees F.
  2. Prepare squash by cutting in half and removing seeds. Place the squash on a baking sheet (cut side up).
  3. In a small mixing bowl, combine maple syrup, vinegar, and 1 Tbsp. oil. Brush all over the squash’s flesh and put into the oven.
  4. Roast squash for 55-60 minutes- basting every 20 minutes. Set aside the maple syrup and vinegar mixture.
  5. In a sauce pan, heat the remaining oil and add the diced onions. Sauté until slightly golden brown. Next, add your quinoa and stir around for 2-3 minutes. Mix in your cinnamon, nutmeg, salt/pepper, curry, smoked paprika, and water. Cover with lid and simmer for 18-20 minutes.
  6. Allow to sit for 5 minutes. Open lid and add cranberries, half of the walnuts, remaining maple syrup and vinegar mixture, and parsley (save other half for topping).
  7. Stuff the squash with the quinoa mixture and top with remaining parsley and cranberries.

Chef’s tip: For the quinoa mixture, you can always add more cinnamon, maple syrup or nutmeg according to your taste.

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Watermelon Juice

Did you know that when you buy pre-cut watermelon from the store its usually more expensive because someone is cutting it for you? Buying the entire watermelon can actually save you some money, if you are willing to put in a little elbow grease. Im only teasing, watermelons are actually not as difficult to open up- but just remember to be careful! To make fresh juice from a whole watermelon, you will need a blender and some mint leaves (if you’d like to infuse the two flavors). Otherwise, you will only need 1 ingredient- how simple! After cutting  and dicing the watermelon up, blend the pulp into a liquid consistency (without the rind). Just make sure you strain the juice before pouring it into your glass with mint leaves. I like to refer to this refreshing and rehydrating drink as “Nectar of the gods” because its so delightful!

Ingredients

1 large watermelon

1 bunch mint

 

Directions

  1. In blender on highest setting, blend cubed watermelon for around two minutes (if using Vitamix, use tamper to push fruit down).
  2. Pour juice through small mesh strainer to remove pulp.
  3. Store into a large container with mint leaves and enjoy.

 

Chef’s tip: You can also add some lime juice to this for some added flavor.