It’s still a bit chilly out here in LA, so I have no idea how the east coast is handling their weather! So what’s the best way to warm up? Soup, of course! And what better winter-y soup than butternut squash?
This soup is more like an every-vegetable-in-your-fridge type soup. This soup is fortified with a billion other vegetables but shh… no one has to know that. It is incredibly rich, buttery (without butter), and it is uber filling.
Oh my goodness. Yum.
Butternut Squash & Lentil Soup
- 1/2 of a large butternut squash, peeled and chopped into cubes
- about 1 cup lentils
- a little more than 1 cup water
- 1/2 a red onion
- 2 carrots, peeled and sliced
- 1-2 celery stalks, sliced
- 1/2 a beet, sliced
- 1-2 tbsp oil or vegan butter
- 2 tbsp minced garlic, or 1 tbsp garlic powder
- 2-3 tbsp Thai red curry paste or powder, or to taste
- about 1 inch ginger, chopped
- 2 tbsp lime or lemon juice
- 3 tbsp maple syrup, agave, or honey
- 1 15-oz can coconut milk
To make the lentils, boil water in a large pot and then add the lentils. Cover. Stir very occasionally.
In a nonstick pan, heat the butter or oil and add the onions and garlic. Once browned and soft, add the ginger, carrots, celery, beets, and the butternut squash. Fry for 5-10 minutes, stirring occasionally, until the carrots are soft and a little mash-able. Then mix in the red curry paste or powder and fry for about five more minutes. Add the lime or lemon juice, sweetener, and coconut milk and let boil. Boil for 5-10 minutes or until everything is soft.
Mash the lentils a little to make a sort of thick paste.
Now let the soup cool for a few minutes then blend with a blender or immersion blender. Now add the lentils, you can blend it up some more for a smoother soup or leave as is for a soup with some texture. Serve and enjoy!
Still got a little leftover Christmas spirit? Or some very early Christmas spirit? Either way, here is an amazing dessert that you will love. Chocolate Peppermint Ice Cream. And wait, it’s vegan!
The mixture about to go into the ice cream maker! Already extremely creamyyyy…Don’t look at me! I’m naked!
Much better. 😀
Vegan Chocolate Peppermint Ice Cream Recipe
- 1 15 oz. can coconut cream, you can also use coconut milk but the cream will make the ice cream so much creamier
- 1 cup almond milk
- 2/3 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/4 cup + 2 tbsp brow sugar
- pinch salt
- optional add-ins: brownie chunks, chocolate chips
If you haven’t already, leave your ice cream maker bowl in the freezer for at least 24 hours or however many hours said in the instructions.
First mix the dry ingredients together in a large bowl, as shown above. Then whisk in the almond milk. Then vigorously whisk in the coconut cream to get a thick liquid.
Cover and leave in the fridge for 2 hours, or until thoroughly chilled. Then pour into your ice cream maker and let churn according to the instructions. This ice cream will stay pretty firm when it’s done churning, so you can serve it now.
If not, pour into a container and freeze until serving. The ice cream will be hard as ice, so you’ll want to let it thaw for at least 15 minutes. I’m still working on a recipe to stop the ice cream turning into a solid block, so stay tuned!
First off I’d like to apologize for not posting any new recipes recently. So Merry (late!) Christmas and Happy (late!) New Year’s! So starting off the new year, I have a bunch of rich decadent recipes heading your way 😀
Today I am sharing with you Vegan. Pumpkin. Fudge. And it’s insanely rich and delicious you won’t even know it’s healthy!
Made with bananas and pumpkin butter, this is chock full of the healthy stuff.
Look at that. So rich. So fudgey. So chocolatey.
Vegan Pumpkin Fudge Recipe
- 1 ripe banana
- 1/2 cup pumpkin caramel butter, store-bought or the recipe I used here*
- 1/4 cup cocoa powder
- pinch salt, optional
- 1/4 tsp vanilla extract, optional
- 1 tbsp coconut oil, melted, optional**
Mash the banana very well with a fork. You can alternatively blend all the ingredients up in a blender or food processor. Then mix in the pumpkin butter. Lastly mix in the cocoa powder. Pour into a container and leave in the fridge overnight or freeze for a few hours. I like to use a plastic container because it’s easy to pop out.
*I didn’t exactly follow the recipe exactly. I first mixed 1 cup of pumpkin puree with 2 cups water in a small pot, and let that simmer for about 30 minutes, then whisked in the spices. Then I added in a tin of coconut cream and whisked it very well. Then transferred the mixture to a skillet and let that simmer for about an hour on low, stirring every ten minutes to prevent burning.
**I didn’t add this but the coconut oil will help firm the fudge a little because mine got pretty mushed when it thawed.
You can melt this a little to make a nice sauce for ice cream (recipe coming next time!) or even let it thaw more, without melting it, and using it as a spread or dip for fruits.
Happy Sunday everyone! This morning I woke up about 3 hours before anyone else in the house. So what else to do than search up some breakfast recipes? I really wanted to make something with eggs, but not just any old plain jane scramble. I wanted to make something new and a little adventurous.
So off I went on FoodGawker and looked for some egg recipes. I saw a bunch that looked like this: eggs on top of some tomato sauce, and decided huh looks interesting, possibly delicious.
Woah. These truffles are pretty much the best thing ever. They are insanely decadent and uber chocolatey. These are the perfect gift for the holidays and perfect for any dark chocolate lover. Continue reading
Peanut Butter. A basic staple in the homes of many Americans. After reading the “Biography” of peanut butter, Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food” by John Krampner over the Summer, I was – not surprisingly – struck with a huge peanut butter craving.
Hey guys! So this recipe is the same as last week’s peach pie cups. I had leftover jam and dough so I made these babies.
Hey everyone! How’s your week going? I know I know, it’s fall! Why do I have peach pies on my blog??? Well. During the summer, my mom’s peach tree grew about a billion peaches in about a week. (Note: Complete exaggeration.) So what to do with a full box of peaches? Make some jam! And luckily, jam stays good forever and I finally came around to use it.
So I don’t Know if you guys know this, but one of my favorite bloggers is Chocolate Covered Katie. Seriously, I am obsessed with her blog. I check it about
100 10 times a day. Click here for the recipe. This is a step-by-step process of making it, in case any of you are in need of seeing it 🙂
This frozen yogurt is super simple and delicious and I may or may not have had two servings today. The caramel swirl is made with the honey caramel sauce I made last week, and drizzled with the brown sugar version because I swirled all of the honey caramel in so there was none left to top. This is delicious and you must make it as soon as possible. Continue Reading…