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 Apple & Pear Crumble (Grain-free Option)

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Happy Mothers Day to all the wonderful mothers out there! Hopefully you got to spend some of the day with your family. It can be so hard when the people you love are spread across a country, or even different countries.

I really felt that way this year. My sister just had beautiful baby and I wished I could have celebrated today with her. Unfortunately, Canada is a very big country and it was impossible to see her. All the same, I am so happy for her and her husband’s new family addition. I know he is loved greatly.

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This Mothers Day I went to brunch with my mom, gave her some beautiful tulips and then we took a walk around a very scenic part of Nova Scotia. The look-offs around the water are so incredible, it makes me incredibly thankful to live in a place where I am so close to nature. These beautiful, historic hiking trails are in our backyard and it’s so easy to take them for granted.

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Apple crumble is one of my favourite desserts of all time. I love everything about it! The crunch and the soft, warm apples and (of course!) who doesn’t LOVE pairing any dessert with ice cream! This ice cream is just bananas blended with a bit of almond milk and vanilla powder. So simple and so delicious.

I wanted to give a twist to my normal variation which is why I also added pear, coconut and cardamom. My biggest goal for this dessert was to use as little sugar as possible. How could I make it sweet without going overboard on the sugar? Medjool dates were the answer! (Aren’t Medjool dates always the answer though?)

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Try this recipe out and don’t be scared to experiment! Apple crumble is so versatile. The possiblities are endless. Let me know what you think by commenting below and thank you for visiting my site!

Ingredients

serves 8-10

Filling:

  • 2 Bartlet pears, 2 jazz apples (about 2 pounds)
  • 34 large Medjool dates or 1/2 cup raisins
  • 1/4 tsp ground cardamom (optional)
  • 1/2 tsp cinnamon
  • 2 tbsp sucanat
  • 4 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • tbsp lemon juice
  • 1 tbsp maca powder (optional)
  • 1/2 tsp vanilla powder

Crumble:

  • 1 cup gluten free oats
  • 1/2 cup almond meal
  • 1/2 cup almonds, chopped
  • 3 tbsp of coconut flakes
  • 2 tbsp maple syrup
  • 1/4 tsp vanilla extract (optional)
  • pinch of salt

Directions

  1. Preheat oven to 400º F.
  2. In a large bowl, combine all the ingredients for the filling. Mix well until apples and pears are evenly coated.
  3. Pour mixture into casserole dish and set aside.
  4. In the same bowl used for the filling, put in all of the ingredients to make the crumble topping. Mix well until evenly coated.
  5. Pour mixture on top of the filling. Take a piece of aluminum foil and cover the casserole dish. Poke a few air holes and place on the middle rack of your oven.
  6. Allow to cook for about 30 minutes covered and then cook uncovered for 15 minutes more until crisp on the top.
  7. Enjoy hot or leave to cool and put in the fridge. Will keep up to 5 days in the fridge.

Note: For a paleo or grain free option, omit the oats and add an extra 1/2 cup of chopped almonds and 1/2 cup of almond meal. It’s still equally as satisfying!

Butternut Squash Blender Muffins

This is my first recipe on the site! How exciting! I have been so nervous to start this blog. I kept wondering: Will anyone read or enjoy this blog? Will I run out of ideas for recipes? How do I use WordPress?!? But I just took a deep breath this morning and said, “What is the worst that could happen?” After some thought I came to the conclusion that the worst that could happen is it doesn’t work out and I move on to something else. Well, that is not so bad. However, if I don’t try I will regret it and that is far worse! I can be so terrified of failure that I choose not to act at all. But recognizing that pattern is the first step in fixing it. Writing a blog, food photography, sharing my recipes, even being vegan is all very experimental right now. So, for those people who are starting out like me I hope we can learn on this journey to health together! For those who are veterans to vegan and gluten free cuisine I am always interested in new idea or feedback. I hope you enjoy this recipe and comment below!

 

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These are a staple in my kitchen. I make them when I know I have a busy week ahead and I need something I can just grab on the go.  They keep me filled and satisfied. Before posting this recipe I wanted to make sure it was just right! So I tested it three times… then I realized I had 3 dozen muffins. So, I shared them with my family and friends who enjoyed them as much as I did! I also experimented by putting some in the fridge and freezer. The ones in the fridge stayed moist longer then if I just left them out in the counter. The freezer took some of the favour and moisture out of the muffins. So my recommendation is store them in the fridge. They stay fresh for about a week.

Note: If you don’t have butternut squash you can use sweet potato or pumpkin purée instead.

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Butternut Squash Blender Muffins

Dry Ingredients
  • 1 1/3 cup almond meal
  • 1 cup sorghum flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/3 cup coconut sugar
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch ground cardamom
  • 1/8 tsp ground ginger
Wet Ingredients
  • 1 cup butternut squash purée
  • 1 1/2 tbsp chia seeds
  • 1 1/3 cup warm water
  • 1 tsp apple cider vinegar
  • 2 tbsp coconut oil
  • 1 1/2 tsp vanilla extract
  • 5 Medjool dates
  • 1 small banana
Optional Add Ins:
  • 1/3 cup chocolate
  • 1/3 cup chopped nuts
Directions:
  1. Preheat the oven to 375ºF and lightly grease the inside of a muffin pan with coconut oil.
  2. Put the chia seeds and water in a blender. Blend for about a minute. After blending, let sit for at least 5 mins so it can become thick.
  3. In a large bowl sift all dry ingredients together. If you can’t find or don’t have cardamom you can try cloves or simply omit the ingredient. However, I recommend using it. It adds a lovely and unique flavour.
  4. Add all the wet ingredients to the blender. Blend until very smooth.
  5. With a spatula pour all of the wet ingredients into the mixing bowl with the dry ingredients. Mix well by folding in the ingredients. At this time you can add in your chocolate or nuts. Or heck, throw in both! Note: The batter will be a strange consistency. Do not fret! It is slightly more liquidly than you would expect it to be.
  6. Pour the liquid into the muffin pan. You can fill it all the way to the top. These muffins will not rise very much.
  7. Put the tray on the middle rack of your oven for 30-35 mins. You will know when they are ready when you place your hand on the top of the muffins and they are firm, but still soft to the touch.
  8. Let cool for 10 mins in the muffin tray and then transfer to a cooling rack until completely cooled down.
  9. Enjoy it for breakfast on-the-go or even for a not-so-guilty dessert!

 

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