Soups & Sides

Purple Sweet Potato Soup

This crazy cold April weather made me take advantage of making a warm soup while I still can! Trader Joe’s has purple sweet potatoes and they called my name! This soup has only nine ingredients; it’s delicious and EASY! Sometimes the simplest dishes are the tastiest!

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Purple Sweet Potato Soup

  • Servings: 3 large servings
  • Difficulty: easy
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This Purple Sweet Potato Soup has only 9 ingredients, it's easy, filling, delicious, naturally gluten-free, vegan and paleo.

Tip: This dish serves three large portions or can be a side dish for 6. I ate this as a main dish with Schar Gluten Free Baguettes. I love to dip the bread in the soup!

Credit: My Real Dish

Ingredients

  • 2 medium-sized sweet potato
  • 1 bag baby carrots (16 oz / 1 lb)
  • 1 medium-sized yellow onion
  • 3 teaspoons minced garlic
  • 2 1/2 cups gluten-free vegetable stock
  • 1/2 teaspoon Redmond Real Salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cinnamon (optional)
  • 3 tablespoon olive oil


Directions

  1. Heat oven to 400.
  2. Wash, peel and slice potatoes about 1/4 inch thick
  3. Chop the onion and mince the garlic
  4. Place half of the onions, 2 teaspoons of garlic, 2 tablespoons olive oil, and sweet potatoes in a glass pan, add a pinch of real salt and pepper. In a second small glass pan, add the baby carrots with the remaining 1 tablespoons olive oil, 1 tablespoon garlic, and add a pinch of real salt and pepper.
  5. Roast sweet potatoes for 20 minutes (until they are tender), and remove them from the oven. Roast carrots for ~25 minutes or until they are tender. Turn after 10 minutes.
  6. Add roasted veggies (including the onion, olive oil, garlic) to slow cooker along with salt, pepper, and cinnamon (if desired) and vegetable stock – cook on low for 1.5 hours. Or, put roasted veggies in a pot on the stove, with vegetable stock, cinnamon (if desired), bring to a boil and then turn to simmer on low for 20 – 30 minutes stirring frequently.
  7. Using an immersion blender, puree soup until smooth. Or, transfer soup to a Vitamix or blender to puree.

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susanellenlogoweb

Roasted Carrot Soup With Chickpeas, Pumpkin and Butternut Squash

In St. Louis we are having this rainy cool weather and I felt like it was my last week or so to make a soup before it starts getting warmer. So I made this easy creamy soup with 10 ingredients, and I served it with a gluten-free vegan baguette from Schar. It is a filling veggie soup that doesn’t leave me starving! Since it’s perfect for Easter, I’m going to bring it to my Dad’s house this weekend.

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Roasted Carrot Soup With Chickpeas, Pumpkin and Butternut Squash

  • Servings: 6
  • Difficulty: easy
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This easy creamy roasted carrot soup is easy, filling, and delicious with 10 ingredients. It is naturally gluten-free, vegan and paleo.

Credit: My Real Dish

Ingredients

  • 1 can 15 oz Butternut Squash
  • 1 can 15 oz Pumpkin
  • 1 can 15 oz Chickpeas / Garbanzos
  • 1 can 15 oz can coconut milk (full fat)
  • 1 1/2 cup carrots
  • 1 onion
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Redmond Real Salt
  • 5 grinds of pepper


Directions

  1. Heat oven to 400
  2. Chop onions, carrots, and garlic
  3. Place onions, carrots, garlic, and toss with olive oil on a cookie sheet; roast for ~20 minutes until onions are translucent and carrots are tender.
  4. Drain chickpeas (I like to keep the brine in the fridge to make a vegan meringue) and rinse the chickpeas until the water runs clear.
  5. Combine roasted veggies with all other ingredients in a slow cooker. Cook on low for 1.5 hours. Or cook in a pot on the stove on low for 30 minutes stirring often.
  6. Using an immersion blender, puree soup until smooth. Or, transfer soup to a Vitamix or blender to puree.
  7. I served with a dash of cinnamon and a toasted gluten-free baguette. Roasted chickpeas on top would also be scrumptious.

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What are your Easter food traditions? Making anything special this weekend?

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Vegan Cole Slaw

This recipe is an easy traditional Vegan Cole Slaw. I made it for my son’s birthday party, family parties, and brought it to the Super Bowl Party tonight. Of course, I’m lazy and bought a bag of Cole Slaw today, I decided to go to yoga instead of making my own. However, if you decide you want to make your own cabbage, you can process 1 cabbages and 2 carrots in a food processor. Sometimes I finely chop a zucchini that I stir in after, but my husband is not a fan so I have to hide it in tiny pieces!

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Vegan Cole Slaw

  • Servings: ~7
  • Difficulty: easy
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This easy Vegan Cole Slaw tastes like traditional cole slaw with a hint of mustard. It’s naturally gluten-free.


Credit: My Real Dish

Ingredients

  • 1 – 14 oz bag of Cole Slaw. (I used one with cabbage and carrots).
  • 3/4 cup vegan mayo (I used the Trader Joe’s brand)
  • 1 1/2 tablespoon apple cider vinegar ( I used Bragg Organic)
  • 1 1/2 tablespoons mustard (dijon also works)
  • 1 1/2 tablespoons Xylitol (Sweeten to your preference. I bought the XyloBurst Brand made from birch sugar at swansonvitamins.com)
  • pepper to taste
  • salt to taste (I used 4 dashes)
  • Optional: Cayenne (I used 2 dashes of Red Pepper)


Directions

  1. In a liquid measuring cup, measure the vegan mayo, and then add the apple cider vinegar, mustard, and xylitol.
  2. Stir and mix 1/3 of the mixture blending throughout the cabbage at a time, in order to evenly distribute.
  3. Then add the cayenne (optional) and salt and peppered to taste.

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Peach Mango Rice with Chipotle Lime

Tacos are a staple in our house. I once read about a lady who went on a taco diet – I could easily do it. Every taco needs some rice, and this Peach Mango Rice with Chipotle Lime is tasty with any taco or taco bowl, and sometimes I add a cup of canned black beans and have a complete meal!

This Chipotle Lime Rub from Wildtree is my favorite spice. I’ve been putting it on everything from tacos to butternut squash. This is the fourth dish in my Wildtree Chipotle Lime Rub Series, you can find the other dishes here: Chipotle Lime Chickpea Salad and Southwestern Chopped Ranch Salad. and Chipotle Lime Roasted Sweet Potato Salad.

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chipotle lime peach mango rice

Peach Mango Rice with Chipotle Lime

  • Servings: ~8
  • Difficulty: easy
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This flavorful peach mango rice chipotle lime is a perfect side-dish for tacos or can be eaten as a main dish with black beans. It features Wildtree chipotle lime seasoning.


Credit: My Real Dish

Tips: you can use frozen or fresh mango, if you use frozen just sauté them a little longer with the bell peppers, for approximately 4 minutes.

Ingredients

  • 2 ¼ teaspoon Wildtree Chipotle Lime Rub (You can buy it here.)
  • ½ red onion
  • 1 mango (~1 ⅓ cup chopped mango)
  • ½ peach (½ cup chopped peaches)
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tablespoons olive oil
  • ½ cup cherry tomatoes (sliced in half)
  • 2 cups rice


Directions

  1. Prepare rice per instructions.
  2. Chop red onion, mangos, peaches, bell peppers, and slice cherry tomatoes.
  3. Heat olive oil in medium skillet.
  4. Sauté onion and bell peppers over medium heat for 6 minutes until slightly tender.
  5. Add mango, peaches, and tomatoes and sauté for 2 more minutes if fresh (see tips about frozen fruit)
  6. Stir in cooked rice, chipotle lime seasoning and serve.

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Okra Corn Tomato Soup with Jackfruit

What is going on with this crazy weather? It’s been unseasonably hot here, but once it slightly felt like Fall last week – I had to make a soup. I’ve been rushed for time recently, with my children’s soccer, diving, and gymnastics practices; why did I let them do this to me?! So when I saw this can of Tomatoes, Okra and Corn by Margaret Holmes at Deirbergs (a local St. Louis grocery store), I was inspired to use it to make an easy crockpot soup. They had a recipe on the back of the can, but I thought that it would be nice with jackfruit!

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This is the third dish in my jackfruit series; you can read my other two recipes here: BBQ Peach Jackfruit With Chipotle Avocado Slaw and Pineapple Jackfruit Tacos With Pineapple Lime Slaw. I personally like jackfruit best in the crockpot. It pulls apart like pulled pork or chicken, and its slight pineapple-ish taste goes well with the sweetness of the corn and the raisins in this soup.

My husband is not vegan, and he never lived in the South where okra is common like I did. He isn’t a connoisseur of vegetables; he sticks to the basics like broccoli, green beans, caesar salads, and peas. He was very apprehensive to try my soup. After trying it he said that he was surprised that it actually had flavor, and ate it for 3 days. I tried not to be offended by his compliment/insult, and instead, realized that he gave me his picky stamp of approval. Essentially, if you are a meat and potatoes fan like my husband, don’t be scared of the okra and jackfruit in this soup!

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Okra Corn Tomato Soup with Jackfruit

  • Servings: 12 servings
  • Difficulty: easy
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This easy crockpot okra corn tomato soup is a savory dish with jackfruit, edamame, and chickpeas. It's sweetened with raisins and flavored with curry.


Credit: My Real Dish

Tips: I served this soup with a gluten-free vegan cornbread. I used this Gluten Free Yankee Cornbread Mix from Glutino Gluten Free Pantry Mix, but made it vegan by using almond milk (instead of buttermilk), 1/4 cup applesauce (instead of an egg), 6 tablespoons vegan butter (instead of dairy butter) and then added 1 can corn. I baked it for 25 minutes at 425 degrees and served it drizzled with agave syrup and a tab of warm vegan butter.

Ingredients

  • 1 medium yellow onion, chopped
  • 5 cloves garlic, minced (~1 tablespoon and 1 teaspoon)
  • 2 cans okra corn and tomatoes (I used the Margaret Holmes brand)
  • 1 container gluten-free vegetable stock
  • 1 cup golden raisins
  • ¼ cup lemon juice (~1 lemon, squeezed)
  • 2 teaspoons Redmond’s Real Salt 
  • 30 grinds of pepper
  • 1 tablespoon yellow curry
  • 5 bay leaves
  • 1 can chickpeas, drained and rinsed
  • 1-20 oz can jackfruit, drained and rinsed (I used the Trader Joe’s brand)
  • 1 cup frozen shelled edamame (without the pods)
  • Gluten-free macaroni shells for serving (I used Tinkyada


Directions

  1. Chop onion, mince garlic.
  2. Juice lemon into a measuring cup in order to easily remove the seeds.
  3. Drain and rinse chickpeas and jackfruit.
  4.  Empty the 2 cans of okra corn of tomatoes into the crockpot (with juice).
  5. Add lemon, vegetable stock, curry, pepper, salt, bay leaves and jackfruit.
  6. Cook for 4 hours.
  7. Add the raisins, frozen edamame, and chickpeas and cook for 2 more hours.
  8. Prepare the gluten-free noodles by the instructions on the box.
  9. Serve soup over gluten-free macaroni shells with cornbread (if desired).

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susanellenlogoweb

Southwestern Chopped Ranch Salad (Vegan)

This summer I discovered Just.Ranch – it’s a fabulous vegan ranch dressing. I’ve been indulging in it a lot! I love combining ranch with flavors that you wouldn’t expect!

Recently I’ve been trying to meal prep by roasting vegetables ahead of time for salads, bowls, and pasta. This week I marinated 18 ounces of chopped butternut squash in agave syrup, olive oil, and Chipotle Lime Rub by Wildtree. You can buy it here. I’ve been using this rub in soups, on tacos, and even veggies. This salad has so many of my favorite flavors! I’m going to use the rest of the quinoa and chipotle lime butternut squash for some other dishes this week.

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southwestern salad

Southwestern Chopped Ranch Salad

  • Servings: 1 full meal
  • Difficulty: easy
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This Southwestern Chopped Ranch Salad is filling and flavorful with chipotle lime butternut squash, quinoa, black beans, avocado, and cherry tomatoes.


Credit: My Real Dish

Tips: (1) Prepare quinoa per bag. I made 1 cup in order to use it with the Roasted Butternut Squash in another vegan bowl this week. (2) I purchased 18 oz of butternut squash, roasted it with 1 tablespoon olive oil, 1/2 teaspoon Chipotle Lime Rub, 1 tablespoon agave syrup for 25 minutes in a 425-degree oven.

Ingredients

  • 5 cups romaine lettuce
  • 1/2 a red bell pepper (chopped)
  • 1/2 an avocado
  • 3 tablespoons of black beans, drained and rinsed
  • 2 tablespoons quinoa
  • 5 cherry tomatoes sliced in half
  • 2/3 cup Roasted Butternut Squash (Chipotle Lime Rub, agave syrup, and olive oil – see tips)
  • Vegan Ranch Dressing (I used Just.Ranch)


Directions

  1. Prepare quinoa and Butternut Squash per tip recommendations. Or the desired equivalent.
  2. Chop vegetables, drain and rinse the beans.
  3. Place romaine lettuce in the salad bowl and top with ingredients.
  4. Serve with Vegan Ranch Dressing.

What are your favorite salad combinations? Let me know in the comments!

susanellenlogoweb

 

Summer Squash and Edamame Salad

Last week when I was at Sam’s club, this magazine From Garden to Plate caught my eye, probably because of the color on the cover – turquoise is my favorite color!
620_1_.jpegThis magazine is “both a resource for creating an organic, edible garden as well as a cookbook for making the most of the harvest.” I don’t have a garden. While I love the idea of fresh organic produce, since I killed some cactus recently – it’s probably a horrible idea. I’m aware of my skills and time constraints. However, these recipes had tons veggies and perfect for summer! I felt like I didn’t have to tweak them too much to make them vegan or gluten-free! I’ve made three recipes so far and they are delicious and easy!

For this Summer Squash and Edamame Salad, you just chop….

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Sauté…

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and voilà!

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  • Servings: 8
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This Summer Squash and Edamame Salad is vegan, gluten-free and a perfect bbq or picnic dish.


Credit: Country Living

This recipe called for butter, but I changed it to make it vegan by preparing it with olive oil. It also called for thinly slice red onion, and I chopped it.

Ingredients


  • 1 tablespoon olive oil
  • 1 1/2 cups coarsely chopped yellow summer squash
  • 1 1/2 cups coarsely chopped zucchini
  • 1 cup frozen shelled edamame
  • 2/3 cup red onion (chopped or thinly sliced)
  • 2 cloves garlic, minced
  • 1 tablespoon white vinegar or champagne vinegar (I used white vinegar)
  • 2 teaspoons snipped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper



Directions


  1. Heat skillet with 1 tablespoon olive oil to medium heat
  2. Add yellow squash, zucchini, edamame, red onion and garlic.
  3. Sauté for 8 minutes or until vegetables are tender, but still crisp.
  4. Stir in vinegar, basil, salt, and black pepper.
  5. Serve at room temperature, or cover and chill up to 24 hours before serving.


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Creamy Curried Broccoli and Cauliflower Soup

Potlucks. They are a nightmare for people with food allergies or dietary restrictions. For two years, I didn’t eat at our World Language Department potlucks – I was the party pooper that brought her own meal. One Spanish teacher always used to bring a broccoli cheddar soup made from a mix; however, I can’t eat that obviously because I don’t eat wheat, dairy or eggs. I decided that the broccoli cheddar soup tradition needed a healthy refresh since another colleague would get migraines from the MSG in the soup mix and couldn’t eat it either.

Something that I have missed since changing my diet is a creamy broccoli cheddar soup. I realized that I used to go to Panera Bread A LOT when my 3 year-old suddenly blurted out my phone number at the drive-through window for their rewards program!!! So I decided to make a gluten-free vegan plant-based creamy broccoli soup in a slow cooker not only to keep our potluck tradition, but also to satisfy my cravings! Somehow my vision changed into a Creamy Curried Cauliflower and Broccoli Soup!

Creamy CauCreamy Cauliflower & Broccoli Curried Soupliflower & Broccoli Curried Soup

  • Servings: 15
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This Creamy Curried Cauliflower and Broccoli Soup is spicy, vegan, and gluten-free with flavors of lime and ginger; adjust the cayenne spice to meet your preferences.



Credit: myrealdish.com

Ingredients

  • 1 carrot
  • 1 celery
  • 1/2 large onion
  • 1 red pepper
  • 2 cups baby potatoes (I used red and yukon from the Dynamic Duo Little Potato Company)
  • 2 tablespoons olive oil
  • 2 tablespoons garlic or 3 large cloves
  • 1 can coconut cream or full fat coconut milk (I used Thai Kitchen)
  • 1/2 tablespoon nutritional yeast (optional)
  • 7 oz soft tofu
  • 1 leak
  • 1/2 teaspoon cayenne (or less for less spice)
  • 1/2 teaspoon turmeric
  • 1/2  teaspoon yellow curry
  • 1 1/2 tablespoons dried parsley
  • 1 lime (juice of 1 lime)
  • 8 oz cauliflower – use this recipe to bake your own baked cauliflower or use frozen grilled or roasted cauliflower; I’ve used 1/2 of this bag from Trader Joe’s:IMG_1544
  • 8 oz of frozen broccoli
  • 4 drops Young Living Ginger Vitality Essential Oil (you can also use 2 tablespoons fresh or 1 teaspoon dried)
  • 3/4 teaspoon Redmond Real Salt
  • 1/4 teaspoon ground pepper (and extra salt and pepper to taste)
  • 16 ounces gluten-free veggie stock  (I use Kitchen Basics because it’s the only brand here in the US that is both gluten and MSG free).IMG_1555

Directions

  1. If you are going to bake the cauliflower and not use frozen, heat your oven and start preparing it first. Follow the recipe here.
  2. Chop carrots, red pepper, leaks (minus the stalks, just the white bulbs), celery, onion, garlic, and potatoes.
  3. Heat 4 tablespoons olive oil in a large saucepan & sauté vegetables with ¼ teaspoon Redmond Real Salt and ¼ teaspoon ground pepper. Sauté for 5 – 7 minutes until veggies are tender.
  4. Move vegetable mixture to the crock pot. Add the nutritional yeast, turmeric, curry, dried parsley, juice of 1 lime, 1/2 teaspoon Redmond Real Salt, and 4 drops Young Living Ginger Vitality Essential Oil.IMG_1540 updated
  5. Pour in the vegetable stock.IMG_1548
  6. Purée tofu and coconut cream in the Vitamix or blender until smooth.
  7. Pour tofu cream mixture into the crock pot and combine the cauliflower and broccoli.IMG_1551
  8. Cook in the slower cooker on low for 6 hours.
  9. After it is done, scoop portions into the Vitamix or blender. You will have to purée it in sections and transfer it to a big serving bowl.
  10. Salt & Pepper to taste.
  11. Serve and Enjoy!


Tipes for this recipe:

  1. You can read about my dish on cooking with essential oils here, and can purchase them here. Let me teach you how to use them in many ways, both in and out of the kitchen!
  2. Curry – if you are using yellow curry and it’s not coming out the way you like it – an easy fix is with ginger, coconut cream, or lime! These ingredients will help your curry taste just right! So if it’s not the flavor you want in your soup, play around with a little more with those three ingredients to get your dish just how you like it!

Side-note to my vegan followers:

Advice! So I have now been stopped eating meat. I slowly started to decrease my consumption over time. But I was really pushed by friends and some other bloggers to go 100% meat free – I’ve enjoyed reading your posts Violet, Powdered By Mangos, and the Veggie Expat! You’ve inspired me! What are your favorite gluten-free vegan recipes, bloggers to follow, tips or groups to join? Thanks in advance!

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Creamy Potato Soup (Dairy & Gluten-Free)

I thought my days of creamy delicious potato soup were over, until I made this one. Even if you can have dairy, you want this soup. It is that good. I used coconut cream, but it doesn’t taste like coconut. It just gave it a nice thickness.

Ingredients

  • 2 packs *bacon (I used Applegate Organic Turkey)
  • 1 poblano pepper
  • 1 red bell pepper
  • 6 garlic cloves
  • 2 large shallots
  • 2 large leeks (only the bottoms not the leafy tops)
  • 9 small russet potatoes
  • 4 tablespoons vegan butter  (I used Earth Balance)
  • 1 container of gluten free broth (I used Kitchen Basics chicken broth. It is the ONLY brand that I have ever found that is both MSG and gluten-free!) 

Cream Sauce

Directions

  1. Soak potatoes in fruit and vegetable soak to clean (I love the Thieves Fruit and Veggie Soak)
  2. Cook turkey bacon 13 minutes 400 degrees in the oven
  3. Rinse potatoes, peel and chop them into small chunks.
  4. Chop vegetables.
  5. Pour off the bacon grease into a large sauté pan with 4 tablespoons vegan butter to melt or use olive oil if you are making it vegetarian / vegan
  6. Add vegetables, 5 grinds of pepper, and 1 teaspoon real salt in reserved turkey bacon drippings and butter until onion is translucent, and vegetables are tender about 7 minutes.IMG_1246.JPG
  7. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. 
  8. Chop bacon
  9. Add bacon to the pan with the vegetables, and add enough chicken broth stock to just cover the potatoes. Bring to a boil, cover, and simmer until potatoes are tender.IMG_1248.JPG
  10. In a separate pan, 3 melt tablespoons vegan butter over medium heat.IMG_1249.JPG
  11. Add 1 can coconut cream.IMG_1250.JPG
  12. Whisk in gluten free flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro.IMG_1252.JPG
  13. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.IMG_1257.JPG
  14. Stir the cream mixture into the potato mixture.
  15. Add salt and pepper to taste. I added 15 grinds on the pepper grinder and ½ teaspoon salt.
  16. Let it simmer for an hour.
  17. Serve & garnish with scallions if desired.potato soup cover.jpg

 

To make this soup vegan, use rice paper bacon! I think it’s better than coconut bacon. You can use vegetable broth instead of chicken broth and sauté your veggies in olive oil.

susanellenlogoweb

Mashed Garlic Roasted Cauliflower (Vegan & Paleo)

I’m on a cauliflower kick. Last night, I made Baked Cauliflower and Cauliflower Pizza. Well, I had this idea for a cabbage dish tonight, but my husband picked up an extra cauliflower instead of cabbage at the store; I had to change my plans. I wanted to  make a Shepard’s pie, but I only had three potatoes. I did have cauliflower. Here’s how creations are born – lack of ingredients!

I’ve never tried mashed cauliflower before, but I hear everyone talking about it. The simple baked cauliflower is so delicious, so I figured that it would be as equally delicious mashed. And, I was right. It does have a hummus-ish taste. I’m obsessed! Now, whether or not it’s good on my Shepard’s Pie is another question. I shall report back.

Ingredients

  • Baked Cauliflower 
  • 1 cup vegetable stock (I used Culinary Treasures Organic Vegetable Broth from Costco. It has awesome flavor!)

Directions:

  • Follow directions for the Baked Cauliflower img_8984
  • Once completed, put baked cauliflower in the Vitamix or high-powered blender along with the remaining olive oil, garlic, and onion / shallots from the cookie sheet. IMG_1083 updated.jpg
  • Add 1 cup vegetable stock.IMG_1081.JPG
  • If cooking in the Vitamix, set on high power. Start on low speed and turn up to high.
  • Once blended, pour in a bowl and devour! Or, be like me and attempt a Shepard’s Pie!IMG_1084 mashed caulilfower.jpg

 

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