Heavenly Sweet Potato Soup

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Fall is here! This is my favourite time of year. It is when I bring out all my comfy sweaters, scarves, and pull out the outrageously long socks have lived in the back of my sock drawer all summer. There is no need for socks that reach your belly button… BUT THAT IS WHAT MAKES THEM SO AWESOME!!

My non-clothing obsession in fall is soup! Loads and loads of soup! Its warm and comforting. You can drink it in a cup, have it in a bowl or in a boat on a moat! With a fox or in a box! So yes, soup is good.
Sorry for the unoriginal rhymes… Dr. Suess is a better writer than me, I know. I just read that last book that was published, “What Pet Should I Get.” Pure gold. What a wonderful man.sweetpotatosoup
Back to soup. I am eating my Heavenly Sweet Potato Soup (which is also pure gold) for lunch at school whilst I write. I created this recipe two years ago and have been obsessed with it ever since. I dream about fall just so I have an excuse to start making this soup. When I first made it I told my friends that I should mail the recipe to a blogger and share this recipe with the world because it is too good not to share! Well, two years later I have ended up being the blogger to publish it. Go figure! ;)
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Be sure when you make this soup to not miss a step.. if you do not roast the sweet potato and onion before hand it will not taste as good I guarantee. Also, the brown sugar is a nice touch. I am not a huge fan of refined sugar, I usually replace it with sucanat. However, if you don’t mind a tablespoon or so in a serving for 8 it is worth the splurge.
So my friends, eat, be merry and try to share!
Heavenly Sweet Potato Soup
Heavenly Sweet Potato Soup
Ingredients
3 medium sweet potatoes, cubed
1 carton of vegetable stock
2 tbsp olive oil
1 zucchini, chopped
1 very large golden onion, chopped
2-3 cloves of garlic
1 tbsp brown sugar, sub for sucanat
1 heaping tsp curry powder
1 tbsp garham masala
1/2 tsp all spice
2/3 cup coconut milk, full fat
1/2 cup water
salt as needed
My Favourite Toppings:
sliced green apple, spaghetti squash, hot pepper, coconut milk
Directions
1. Preheat oven to 400ºC. Line a pan with parchment paper. Evenly spread the sweet potatoes, onion and brown sugar (or sucanat) onto the pan. Bake until sweet potato is tender; about 25 minutes.
2. In a large on medium heat sauté minced garlic with olive oil until fragrant. Add in the zucchini and spices. Mix until zucchini is evenly coated with spices and allow to brown slightly.
3. Add vegetable stock, sweet potatoes and onions. Allow to simmer for 5-10 minutes. With an emulsion blender, blend soup into a smooth and silky consistency.
4. Add coconut milk. I add a 1/2 cup of water as well to cut the richness of the soup. Feel free to not add water if you prefer. Taste before adding salt. The vegetable stock might have already been salty enough.
5. Allow to simmer for 8 minutes more and then remove from heat. Eat immediately or allow to cool before putting in the fridge. Will keep for a week or longer if put in the freezer.

Easy Vegan Falafel Burgers

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I am writing this post from a hospital room. What dedication! But really, I just needed to do something to pass the time. It is nothing serious, just a “mild” allergic reaction. I look a bit like a red marshmallow… but, hey, could be worse. Now, I just need to find out what I’m allergic to.

It is so strange! When I was growing up I was the only one in my family who was not allergic to anything. My brother was deathly allergic to eggs and nuts, my older sister to milk and my little sister is allergic to nuts and certain fruits. I used to tease them relentlessly… until I was diagnosed with Celiac Disease. Oh, the irony!

 

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I’m very greatful for the diagnosis even though it can be annoying sometimes. Now that I know how to cook gluten-free foods, I hardly miss gluten. In fact, I often like my substitutions more! It’s all about enjoying the things you can eat instead of dwelling on the things you can’t. For example: these delicious burgers!

These are so tasty! I have always loved falafel, but never liked the fact that they needed to be deep fried. I don’t like how deep fried food makes me feel. I become tired and bloated. However, these burgers have all the flavour without the grease.

Quick and Easy Baked Falafel! No Frying but all the flavour. Gluten free, vegan, soy-free and refined sugar free

 

Easy Vegan Falafel Burgers

makes 6 patties

Ingredients

  • 1 can of chickpeas
  • scant 1/4 cup almond meal
  • 5 tbsp lemon juice
  • 1/2 small onion or 1 shallot, diced
  • 3-5 large cloves garlic
  • 1 bunch parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1 pinch cardamom
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Toppings:

  • hummus
  • swiss chard leaves
  • tomatoes
  • cucumber
  • onion
  • sweet peppers

Directions

  1. Put lemon juice, garlic, parsley, salt and pepper in your food processor. Process for about 2 minutes, scraping down sides as needed.
  2. Add chickpeas and spices. Allow to blend for a little while more. Do not over process! You do not want to make hummus!
  3. Pour mixture into a medium bowl. Add almond meal and onions. Mix well until combined.
  4. Mold into burger patties and place them on a baking sheet lined with parchment paper. Place in the fridge for 15 minutes to an hour. The longer you leave them in the fridge, the more the flavours will pop. I left mine for an hour, but in a pinch, 15 minutes will do fine.
  5. During this time, preheat the oven to 380 ºF. Heat 1 tablespoon of olive oil over medium heat in a frying pan or skillet. Place burgers in the pan. Cook for 2 minutes on each side or until crisp on the surface. This adds a nice texture, but for an oil-free option, simply omit this step.
  6. Place the falafel on the middle rack of your oven for about 40 minutes. Eat them straight out of the oven or put them in the fridge. Make sure you allow them to cool before refrigerating so they don’t become soggy. Should last in the fridge for up to a week.

 

 

Perfect Winter Curry

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This has been an absolutely dreadful winter in Nova Scotia. The snow just keeps on coming. It started late mind you, but it has felt like a constant snowstorm for three months straight now. So, I decided to post a winter curry. I am sure someone out there is still trying to stay warm, so this one is for you!

The moment I took a bite of this curry, I knew I had to share it with you. It. Is. Awesome. I almost ate the entire pot myself.. Why I am I lying to you? I did eat the entire pot by myself. Well, not in one sitting. This is enough curry for a family of four at least! I had to pace myself. I had it for dinner and then breakfast the next day… and then dinner again. It kept my tummy warm and happy.

I love hearty, cooked meals in the cold months. Once the summer rolls around, I eat mostly raw just because I like the way it makes me feel. I try and stay really in tune with what my body needs.  Right now it’s saying that I should make this curry again tonight!

Enjoy! And please comment to tell me what you think!

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Ingredients

Serves 4-5 ~ Prep time: 15 mins ~ Cook time: 30 mins

  • 1 medium golden onion
  • 3-5 cloves garlic (I used 5)
  • 300g (about 3-4 handfuls) field greens, or any greens you have on hand
  • 1 Chinese eggplant
  • 1 small sweet potato
  • 1/4 cup red lentils
  • 1 large sweet pepper
  • 1 cup frozen/fresh peas
  • 3 tbsp black mustard seeds
  • 3 tbsp cumin seeds
  • 3-4 tbsp coconut oil
  • 2 heaping tbsp good quality curry powder
  • 1/2 cup cashews with 3/4 cup water (soaked for at least 1 hour)
  • 400ml can of coconut milk
  • 2 heaping tbsp garam masala
  • 1 tbsp red pepper flakes (optional)
  • salt to taste

Directions

  1. Put oil and seeds into a large saucepan on medium heat.
  2. When seeds start popping, add onion and garlic. Cook until onions are translucent, stirring occasionally. This takes about 5 minutes.
  3. Add curry powder and stir until onions and garlic are fully coated.
  4. Add greens and cook down until soft.
  5. Add the coconut milk, cashew cream, as well as all remaining ingredients except garam masala.
  6. Use your immersion blender to pulse mixture to desired consistency.
  7. Stir in garam masala and simmer. Let sit for about 15 minutes.
  8. Serve with brown rice and enjoy!