Category: Vegan recipes

Roasted Pumpkin Soup

It’s kinda funny that I was never a pumpkin lover growing up. I never liked pumpkin pie and really never had it any other way.  Fast forward and I can’t get enough of fall and all things pumpkin.  This recipe works great with any pumpkin that is in season or butternut squash.  It’s so convenient to have pre-cut butternut squash available in most grocery stores which would cut down on a lot of the prep work for this recipe.  The key is really to use a good ghee, brown butter ghee if possible, when roasting your pumpkin and sauteeing your shallots.  It really adds so much flavor to this soup.

Ingredients:
2 ½ pounds of pumpkin or butternut squash, cubed
4 T brown butter ghee, melted
3 shallots, peeled and sliced
2 T brown butter ghee
2 C coconut milk
1 t salt
½ t white pepper
¼ t dried sage
¼ t ground nutmeg
Pepitas for garnish

Directions:
• Preheat the oven to 400 degrees
• Line a baking sheet with parchment paper.
• Add cubed pumpkin to the baking sheet and add melted ghee and salt. Toss to coat.
• Roast for 35-45 minutes or until pumpkin starts to brown and is fork tender.
• While pumpkin is cooling, sauté shallots in 2 T brown butter ghee in medium sized skillet over low heat. Let shallots cook until they are soft and start to caramelize.
• Place roasted pumpkin, shallots, coconut milk, salt, white pepper, sage, and nutmeg in blender. Puree until smooth. If you have a Vitamix, blend on high for 2-3 minutes until hot.
• If you do not have a Vitamix, place soup in a saucepan and cook over medium heat until warm.
• Serve with a drizzle of coconut milk or aged balsamic vinegar, pinch of nutmeg and pepitas.

Whole30, Paleo, Gluten Free, Dairy Freeroasted pumpkin soup2

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Roasted Sweet Potatoes and Apples

With cooler weather on the horizon, I am totally craving sweet potatoes and everything that comes with fall.  I really love adding cinnamon to my roasted sweet potatoes and I decided why not add some apples too.  This combo is pretty fantastic and is a great side for any meal.  In fact, I’m thinking it would be a great addition to our Thanksgiving dinner!  Too early to be thinking about Thanksgiving dinner ideas? I mean there is already Christmas stuff at Costco.  Anyone else already thinking about what’s going on the Thanksgiving menu this year?

Anyways, I love simple recipes and this one is pretty simple. I hope you give it a try.  If you do, let me know what you think.

Roasted Sweet Potatoes and Apples
Ingredients:
2 sweet potatoes, chopped into ½ inch cubes
2 apples, peeled and chopped into ½ inch cubes
3 T olive oil, coconut oil, or avocado oil
½ t cinnamon
½ t salt
½ t pepper

Directions:
• Preheat oven to 400 degrees
• Line baking sheet with parchment paper
• Place the chopped sweet potatoes and apples on the parchment paper
• Drizzle with oil, cinnamon, salt and pepper
• Mix the sweet potatoes and apples to get them evenly coated
• Bake for 25-35 minutes until slightly browned around the edges

Whole30, Paleo, Vegan, Gluten Free, Dairy Free, Side Dish

 

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Salsa Verde

I make salsa all summer long.  All of the ingredients are plentiful right now and I have fun creating new salsa variations.  This salsa verde is on my regular rotation. I love it with chorizo and eggs, but it is also my base for chili verde.  You can increase or decrease the spice level by adjusting the amount of jalapenos you use in this recipe.

The key to a good salsa verde in my opinion is getting  a good char on the peppers, onions, and tomatillos. I add the garlic to the roasting tray too, but I keep a close eye on it. You don’t want the garlic to burn, it should just be lightly toasted.

Ingredients:

3 pounds Tomatillos
2 Poblano Peppers
1 Yellow Onions, cut into quarters
1 Jalapeno
4 Garlic cloves
1 bunch of cilantro
1 lime, juiced

Directions:

• Turn oven to broil. Line a baking sheet with foil. Place the tomatillos, poblano, onion and garlic on the lined baking sheet and place them on the top rack of the oven.
• Broil for 3-5 minutes, or until the tops are charred, rotating to brown all sides and broil for another 3-5 minutes.
• Once everything is charred, remove from oven.
• Remove stems and seeds from jalapeno and poblanos
• Add everything to a blender along with the cilantro and 1 tsp salt pepper. Pulse until combined. Add juice from 1 lime.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Vegan, Vegetarian

IMG_20161107_070345

 

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Asparagus and Fennel Soup

It’s officially asparagus season. During asparagus season, I get at least one bunch every time I go to the farmers market. It is a short season, and this is one of the recipes I make every year. It only has a handful of ingredients and it is easy to make. The recipe is Whole30, Paleo, Keto, and Vegan. This soup is delicious all by itself, but, I like topping mine with bacon, crab, shrimp, or a poached egg for some extra protein.

Asparagus and Fennel Soup
Ingredients:
3 T olive oil
1 shallot, sliced
1 fennel bulb, sliced
1 bunch of asparagus, ends trimmed and chopped
½ t salt
2 C water
½ lemon, zested

Directions:
In a large skillet, heat olive oil over low heat. Add shallot, fennel, and salt. Cook for 15 minutes, stirring occasionally until fennel and shallot are tender.
Add water and increase to medium high heat. Bring to a boil.
Add asparagus and cook for 5 minutes.
Transfer all ingredients to blender. Add lemon zest and blend on high until creamy and smooth.

Whole30, Paleo, Keto, Low Carb, Vegetarian, Vegan, Dairy Free, Nut Free, Gluten Free

asparagus soup

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Spinach and Citrus Salad

We are in peak citrus season and this salad is a must try.  This salad is so colorful and full of bright refreshing flavors.  The cinnamon vinaigrette adds an extra pop to this already beautiful salad. It was one of the recipes I made in my Whole30 cooking class last night and everyone loved it.

Spinach and Citrus Salad
Recipe by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
1 5-ounce bag of spinach
1 5-ounce bag of arugula
1 cara cara orange
1 naval orange
1 blood orange
1 can hearts of palm, drained and sliced into rounds
½ C shelled pistachios
¼ C dried cranberries(juice sweetened) or pomegranate arils
2 T fresh mint, sliced

Dressing:
½ C olive oil
3 T white balsamic vinegar
½ orange, juiced
½ t cinnamon
¼ t ground coriander

Directions:
On a cutting board, cut ends off of each orange. Turn orange so it is laying on cut end and cut away the rest of the rind. Then slice each orange into rounds.

Make dressing by placing all ingredients in small bowl and whisk until combined.

In large bowl or platter, place spinach and arugula.
Add sliced oranges and hearts of palm.
Sprinkle with pistachios, cranberries or pomegranate arils and mint.
Drizzle dressing over salad and serve.

Whole30, Paleo, Vegetarian, Vegan, Gluten Free, Dairy Free

citrus salad

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Romesco

During one of my rounds of Whole30 I discovered Romesco.  It came in one of my Sun Basket meal preps and I loved it so much I had to try and recreate it.  I made a batch for our last New Year’s Eve party and served it with a beautiful veggie tray and everyone loved it.  It was gone in no time.  Now I know that I need to make a double batch for parties because it is just that good.

This is another versatile sauce that is great on steak, chicken, pork, eggs and veggies. I have also used this Romesco with seared scallops and grilled shrimp.  I hope you try it and love it too!

Romesco

Ingredients:
1 12 oz jar of roasted red bell peppers
2 C slivered or sliced almonds (no skin)
3 cloves garlic
3 T red wine vinegar
2 T tomato paste
½ lemon, juiced
1 t salt
1 t smoked paprika
1 t sweet paprika
1 t black pepper
1/8 t cayenne (optional)
¼ C fresh Italian parsley
1 C Extra Virgen Olive Oil

Directions:
Put everything in food processor except the olive oil and pulse until combined. Add olive oil and pulse until desired consistency.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Sauce

romesco

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