Archive | Grain-Free RSS feed for this section

Creamy Tomato Soup for the Soul

27 Mar

Yesterday was a crazy day! Cape Cod got hit with an insane snowstorm + hurricane!! The house was shaking and we even lost power for a few moments! But we made it… and today the sun is shining and its like yesterday never happened :D

Weather was my inspiration for some warming and soothing tomato soup.

20140326-205429.jpg

Creamy Tomato Soup

Yields 4 servings

1 Tbsp avocado oil (or any oil of your choice)
1 medium yellow onion, diced
4 garlic cloves, diced
1 (28 ounce) can crushed tomatoes
1\4 cup coconut milk
1\4 cup unsweetened original dairy-free milk (feel free to use all coconut milk or all dairy-free milk)
1\2 cup water; more or less depending on the consistency you prefer
1 Tbsp agave nectar
1\2 tsp sea salt + a pinch more for seasoning the onions
3\4 tsp Italian seasoning
Fresh ground black pepper, to taste

Directions:

In a large stockpot, heat the oil over medium heat and add the chopped onions.  Cook for a few minutes until lightly browned, about 5-8 minutes.  Season with a pinch of sea salt and fresh ground black pepper.  Once cooked, add the garlic and cook for about a minute more.

20140326-205313.jpg

 

Move the onions and garlic towards the sides of the pan exposing the brown bits that have formed on the bottom of the pan.  Spoon in a little of the liquid from the can of tomatoes and scrape the brown bits up with a wooden spoon.  Add the remaining can of tomatoes along with the remaining ingredients.

20140326-205321.jpg

20140326-205329.jpg

Stir well and let this cook over low heat for about 10 minutes until all the flavors have combined.  If you prefer your soup chunky, then serve as is.  Otherwise, use either an emersion blender (best method) or a blender/food processor (be careful with hot liquids) and puree until smooth.

Serve hot and, if you want, top with a sprinkle of nutritional yeast and some avocado!

20140326-205337.jpg

20140326-205404.jpg

Recipe Redux: Hoppin’ John Salad

21 Dec

It’s been a busy month (hence not posting for a month… sorry), but I was so excited and ready to post again for Recipe Redux!  This month’s theme was very fun: “Good Luck Foods.”  My “lucky” recipe is Hoppin’ John Salad, which is said to “bring a prosperous year filled with luck.”  The black eyed peas are a symbol for coins and the kale is a symbol for money, since it is the color of green bills.

20131221-210207.jpg


recipe redux

Hoppin’ John Salad

Yields 4 servings as entree

 

2 tablespoons walnut oil (or any oil you prefer)

1 medium yellow onion, diced

1 medium red bell pepper, seeds removed and diced

2-3 garlic cloves, diced

3-4 large leaves organic kale, ribs removed and sliced thin

1/4 cup vegetable broth

2 (15 ounce) cans black eyed peas

Salt and fresh ground black pepper, to taste

Cooked brown rice, optional

Avocado, optional, as garnish
 
Directions:
 
In a large heavy bottomed pot, heat the oil over medium-low heat.  Add in the onion and saute until soft.  Add the red bell peppers and garlic and stir well, cook 2-3 minutes, or until slightly softened.

20131221-210110.jpg

To the pot, add the kale and broth.  Cover the pot and turn the heat to low.  Cook for 5-7 minutes, or until the kale is dark green and just cooked.  Add the black eyed peas, stir well and cook just until heated through.

20131221-210126.jpg

20131221-210148.jpg

Serve with brown rice and avocado, if desired.
 

What I Ate Wednesday + Easy Tofu Scramble

30 Oct

What I ate Wednesday

a photo journey…

20131030-140304.jpg

[Tofu scramble (recipe below)]

20131030-212236.jpg

[Viana brand veggie snack sausage - bought this at Boston Veg Fest (: ]

20131030-212226.jpg

[Peanut butter puffins + rice milk]

20131030-212304.jpg

[Curried quinoa and lentil stuffed squash]

20131030-212340.jpg

[Chocolate ice cream topped with Coop's MicroCreamery hot fudge]

And now for a recipe…

Easy Tofu Scramble

Serves 1

1/4 block extra-firm, sprouted tofu, squeezed/pressed well to drain out water

1-2 teaspoons olive oil

1/2 cup chopped broccoli

1/4 cup mozzarella style Daiya cheese

Salt and fresh ground black pepper, to taste

Red pepper flakes, optional

Sriracha, as needed

Ketchup, as needed

Directions:

In a medium nonstick skillet, heat the olive oil over medium heat.  Cook the broccoli until slightly tender.  Add red pepper flakes, if using.

20131030-140234.jpg

Move the broccoli to the outer edges of the pan and crumble in the tofu and cook for 3-5 minutes, stirring occasionally.  Season with salt and pepper.

Add the Daiya cheese and stir well to incorporate; heat until melted.

Drizzle with sriracha sauce and serve with ketchup (if using).  Enjoy (:

20131030-140255.jpg

Follow

Get every new post delivered to your Inbox.

Join 3,584 other followers

%d bloggers like this: