Butternut Squash & Lentil Soup

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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?
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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.
IMG_2625Oh my goodness. Yum.
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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!

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Vegan Pumpkin Fudge

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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 😀

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Today I am sharing with you Vegan. Pumpkin. Fudge. And it’s insanely rich and delicious you won’t even know it’s healthy!
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Made with bananas and pumpkin butter, this is chock full of the healthy stuff.
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Look at that. So rich. So fudgey. So chocolatey.

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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.

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Mini Peach Pie Cups

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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.
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