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Quinoa with Walnuts and Spinach

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Quinoa with Walnuts & Spinach -- Epicurean VeganI hope everyone had a happy and safe holiday! For the first time in many years, we had snow falling on Christmas Eve! You wouldn’t think that’d be such a rarity in Colorado, but a drought will do that to ya. It’s even snowing as I type! So I wasn’t sure what to call this dish because it has more than just walnuts and spinach it—it’s loaded with veggies. I served this warm, but I think it would be tasty cold as well.

INGREDIENTS:
1 C regular quinoa
1 C red quinoa
2 tsp Better Than Bouillon
3 C water
1 C spinach, chopped
4 green onions, sliced
4 mushrooms, chopped
1/3 C fresh parsley, chopped
2 Tbs chia seeds
1/2 C walnuts, chopped (and toasted, if you’d like)
1/2 tsp salt
1/4 tsp black pepper
2 Tbs lemon juice

Quinoa with Walnuts & Spinach -- Epicurean Vegan

DIRECTIONS:
In a medium or large saucepan, whisk together the bouillon and water and then bring to a boil. Add the two quinoas (you can also use tri-colored quinoa if you’d like), stir, reduce heat, and cover. Cook over low heat for 15-20 minutes, or until just a little bit of liquid remains. Stir in the spinach, green onion, and mushrooms and let cook for a few minutes—just enough for the spinach to wilt and the mushrooms to cook down a little.

Quinoa with Walnuts & Spinach -- Epicurean Vegan

Stir in the salt, pepper, chia seeds, and lemon juice. Remove from the heat and stir in the parsley and walnuts. Enjoy!

Quinoa with Walnuts and Spinach
 
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Serves: 2
Ingredients
  • 1 C regular quinoa
  • 1 C red quinoa
  • 2 tsp Better Than Bouillon
  • 3 C water
  • 1 C spinach, chopped
  • 4 green onions, sliced
  • 4 mushrooms, chopped
  • ⅓ C fresh parsley, chopped
  • 2 Tbs chia seeds
  • ½ C walnuts, chopped (and toasted, if you'd like)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
Directions
  1. In a medium or large saucepan, whisk together the bouillon and water and then bring to a boil. Add the two quinoas (you can also use tri-colored quinoa if you'd like), stir, reduce heat, and cover. Cook over low heat for 15-20 minutes, or until just a little bit of liquid remains.
  2. Stir in the spinach, green onion, and mushrooms and let cook for a few minutes---just enough for the spinach to wilt and the mushrooms to cook down a little.
  3. Stir in the salt, pepper, chia seeds, and lemon juice.
  4. Remove from the heat and stir in the parsley and walnuts. Enjoy!

 

Potato-Leek Chowder

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Potato-Leek Chowder -- Epicurean VeganI’m finally back and I bring with me a satisfying, flavorful soup that is perfect for a winter’s night in. It’s quite easy to make, particularly if you have an immersion blender (which I don’t, but I suspect I may find one under the tree come Christmas 😉 )

INGREDIENTS:
5 medium russet potatoes, peeled and cut into 1″ dice
2 large leeks (mostly white parts with a little of the green parts), chopped
4 C veggie broth (I really like Better than Bouillon)
3 Tbs Earth Balance
2 cloves garlic, crushed or minced
6 Tbs nutritional yeast
1 C almond milk
2 tsp shallot salt
1 tsp celery salt
2 dashes black pepper
2 dashes white pepper
Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream

DIRECTIONS:
In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.

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Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don’t want real mushy potatoes. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

Potato-Leek Chowder
 
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Serves: 4
Ingredients
  • 5 medium russet potatoes, peeled and cut into 1" dice
  • 2 large leeks (mostly white parts with a little of the green parts), chopped
  • 4 C veggie broth (I really like Better than Bouillon)
  • 3 Tbs Earth Balance
  • 2 cloves garlic, crushed or minced
  • 6 Tbs nutritional yeast
  • 1 C almond milk
  • 2 tsp shallot salt
  • 1 tsp celery salt
  • 2 dashes black pepper
  • 2 dashes white pepper
  • Optional ingredients: croutons, vegan cheddar shreds, sliced green onion, vegan sour cream
Directions
  1. In a large soup pot, heat the Earth Balance and garlic over medium heat. Add the leeks and saute about 10 minutes, or until the leeks begin to soften.
  2. Add the potatoes and broth and simmer over medium heat for about 20 minutes, or until the potatoes are tender. I prefer to not cook them too much, as I don't want real mushy potatoes.
  3. I then transferred the soup to a food processor, working in batches. Each time, I added 2-3 Tbs of the nutritional yeast and some of the almond milk until I was out of each. I try not to blend it too much, as I like a few potato chunks left in there. If you use an immersion blender slowly add the milk and nutritional yeast as you blend the soup.
  4. Season with the salts and the peppers and serve with your favorite soup toppings! Enjoy!

 

Red Quinoa Pilaf with Kale and Corn

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Red Quinoa Pilaf with Kale & Corn -- Epicurean Vegan

This is another excellent recipe from Vegan Holiday Kitchen. Kale and quinoa together?! Talk about a super, nutrient-packed salad. This was easy to make and served warm, it made an excellent side dish on Thanksgiving.

INGREDIENTS:
1-1/2 C red quinoa
3 C vegetable broth
1 bunch (8-oz) kale
2 Tbs olive oil
4-6 cloves garlic, minced
4 green onions (white and green parts) sliced thin
2 C fresh or frozen corn kernels
2 jarred roasted red peppers, chopped
2 Tbs lemon juice
1 tsp paprika
1 tsp cumin
1/2 tsp rosemary
Salt and pepper

DIRECTIONS:
Combine the quinoa and broth in a medium saucepan, bring to a boil, cover, reduce heat, and simmer for 15-20 minutes. If the liquid isn’t fully absorbed by 20 minutes, but the quinoa is done, drain it using a fine mesh strainer. The recipe says to strip the kale leaves from the stem and slice the leaves into narrow strips. I found that to be difficult and time consuming, so I just chopped it. In the end, it doesn’t really matter anyway. In a large skillet, heat the olive oil and saute the garlic until it begins to brown. Add the kale . . .

 . . . and cook until wilted, about 3 minutes. Add the remaining ingredients and cook, stirring frequently for about 5 minutes. Serve immediately. Enjoy!

Red Quinoa Pilaf with Kale and Corn
 
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This is another excellent recipe from Vegan Holiday Kitchen. Kale and quinoa together?! Talk about a super, nutrient-packed salad. This was easy to make and served warm, it made an excellent side dish on Thanksgiving.
Author:
Ingredients
  • 1-1/2 C red quinoa
  • 3 C vegetable broth
  • 1 bunch (8-oz) kale
  • 2 Tbs olive oil
  • 4-6 cloves garlic, minced
  • 4 green onions (white and green parts) sliced thin
  • 2 C fresh or frozen corn kernels
  • 2 jarred roasted red peppers, chopped
  • 2 Tbs lemon juice
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp rosemary
  • Salt and pepper
Directions
  1. Combine the quinoa and broth in a medium saucepan, bring to a boil, cover, reduce heat, and simmer for 15-20 minutes. If the liquid isn't fully absorbed by 20 minutes, but the quinoa is done, drain it using a fine mesh strainer.
  2. The recipe says to strip the kale leaves from the stem and slice the leaves into narrow strips. I found that to be difficult and time consuming, so I just chopped it. In the end, it doesn't really matter anyway.
  3. In a large skillet, heat the olive oil and saute the garlic until it begins to brown.
  4. Add the kale and cook until wilted, about 3 minutes.
  5. Add the remaining ingredients and cook, stirring frequently for about 5 minutes.
  6. Serve immediately. Enjoy!

Vegan Pumpkin Pie

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Vegan Pumpkin Pie -- Epicurean Vegan

My mom’s always been in charge of making the pies for holidays and there’s a good reason why. She’s damn good at it. Since I’ve gone vegan, she’s tried to make them vegan whenever she can (thanks, Mom!) She made a vegan pumpkin pie from Vegetarian Times a couple of years ago, but this year, there was an even easier one to try. This one is from Vegan Holiday Kitchen cookbook. Instead of using the recipe’s suggestion of a pastry or graham cracker crust, she made her own pie crust using vegetable shortening. The recipe also makes two pies, so she halved it to make just one.

INGREDIENTS:
2 C pureed pumpkin
1/2 pkg. firm silken tofu
1/2 C + 2 Tbs granulated sugar
1 tsp cinnamon
1 tsp pumpkin pie spice mix

DIRECTIONS:
Preheat to 350. Combine pumpkin in a food processor with next 4 ingredients; process until smooth. Pour into crusts. Bake 40-45 mins, or until set and crust is golden.

Vegan Pumpkin Pie
 
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This one is from Vegan Holiday Kitchen cookbook. Instead of using the recipe's suggestion of a pastry or graham cracker crust, she made her own pie crust using vegetable shortening. The recipe also makes two pies, so she halved it to make just one.
Author:
Ingredients
  • 2 C pureed pumpkin
  • ½ pkg. firm silken tofu
  • ½ C + 2 Tbs granulated sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice mix
Directions
  1. Preheat to 350.
  2. Combine pumpkin in a food processor with next 4 ingredients; process until smooth.
  3. Pour into crusts.
  4. Bake 40-45 mins, or until set and crust is golden.

 

Vegan Caesar Salad

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Vegan Caesar Salad -- Epicurean VeganI’m thrilled to have Caesar salad again! (I’m still waiting for the perfect vegan Parmesan cheese to hit the shelves . . . but this salad is still delicious without it). This recipe makes about 2-1/2 cups, so feel free to halve it. I just didn’t want to have 1/2 a box of silk tofu leftover and forgotten in the fridge. I even used 6 hearts of romaine and still had a lot of dressing left!

INGREDIENTS:
2 cloves garlic, cut into pieces
12-oz pkg. firm silken tofu
3 Tbs lemon juice
1/8 C olive oil
2 Tbs capers
4 tsp caper juice/brine
1/2 tsp mustard powder
Dash of sugar
Salt and pepper
6 Romaine hearts, chopped
Croutons

DIRECTIONS:
Combine all of the dressing ingredients in a food processor, and process until smooth. Use enough dressing to just coat the romaine and serve with croutons. It’s that easy! Enjoy!

Vegan Caesar Salad
 
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I'm thrilled to have Caesar salad again! (I'm still waiting for the perfect vegan Parmesan cheese to hit the shelves . . . but this salad is still delicious without it). This recipe makes about 2-1/2 cups, so feel free to halve it. I just didn't want to have ½ a box of silk tofu leftover and forgotten in the fridge. I even used 6 hearts of romaine and still had a lot of dressing left!
Author:
Ingredients
  • 2 cloves garlic, cut into pieces
  • 12-oz pkg. firm silken tofu
  • 3 Tbs lemon juice
  • ⅛ C olive oil
  • 2 Tbs capers
  • 4 tsp caper juice/brine
  • ½ tsp mustard powder
  • Dash of sugar
  • Salt and pepper
  • 6 Romaine hearts, chopped
  • Croutons
Directions
  1. Combine all of the dressing ingredients in a food processor, and process until smooth. Use enough dressing to just coat the romaine and serve with croutons. It's that easy! Enjoy!

 

 

Lasagna Soup

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Lasagna Soup -- Epicurean VeganWell this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn’t planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn’t have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don’t have to use lasagna noodles, but if you’re like me, chances are, you’ll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.

Lasagna Soup -- Epicurean Vegan

INGREDIENTS:
1 C onion, diced
3 cloves garlic, minced
2 Field Roast sausages, Italian variety
1 Tbs olive oil
2-1/2 tsp dried oregano
3/4 tsp red pepper flakes
1 tsp dried rosemary
28-oz can fire roasted diced tomatoes
9-10 lasagna noodles
7 C water
1 vegetable bouillon cube
1/2 C spaghetti sauce
2 bay leaves
1-1/2 Tbs dried basil
Salt and pepper, to taste
Daiya cheese

DIRECTIONS:
In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.

Lasagna Soup -- Epicurean Vegan

Cook for 5 minutes, or until the onions are tender.

Lasagna Soup -- Epicurean VeganAdd the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.

Lasagna Soup -- Epicurean VeganBreak up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water). Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

Lasagna Soup
 
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Well this was unexpected. So earlier this afternoon, I was reading though the 131 blog entries from my Google blog reader (after being out of town for a while) and came across this recipe from That Was Vegan? I immediately bookmarked it. Then I realized I had hungry he-gans to feed and not much to work with. I wasn't planning on going to the store until tomorrow. Anyhow, it was love at first read . . . even though I didn't have all the ingredients for the original recipe, I figured I could make it work with what I had. I even borrowed a can of diced tomatoes from my good friend (and neighbor). (Thanks, Jessie)! You don't have to use lasagna noodles, but if you're like me, chances are, you'll have an opened box of lasagna noodles leftover from a bygone (yet fabulous) lasagna. This is the perfect soup to use those rogue noodles! I added a couple of Field Roast sausages and made some other alterations and it came out fantastic. Try this with some diced zucchini or mushrooms for some variety.
Author:
Ingredients
  • 1 C onion, diced
  • 3 cloves garlic, minced
  • 2 Field Roast sausages, Italian variety
  • 1 Tbs olive oil
  • 2-1/2 tsp dried oregano
  • ¾ tsp red pepper flakes
  • 1 tsp dried rosemary
  • 28-oz can fire roasted diced tomatoes
  • 9-10 lasagna noodles
  • 7 C water
  • 1 vegetable bouillon cube
  • ½ C spaghetti sauce
  • 2 bay leaves
  • 1-1/2 Tbs dried basil
  • Salt and pepper, to taste
  • Daiya cheese
Directions
  1. In a large soup pot, heat the olive oil, garlic, Field Roast, and onion.
  2. Cook for 5 minutes, or until the onions are tender.
  3. Add the oregano, red pepper flakes, and rosemary; stir to combine. Add the diced tomatoes (juice and all), spaghetti sauce, 6 cups of water (you may want to add more later), the two bay leaves, dried basil, and the bouillon (I chopped it up first); bring to a boil, reduce heat, and simmer for 10 minutes. Season with salt and pepper.
  4. Break up the lasagna noodles and add to the pot. Let simmer 10-12 minutes, or until the pasta is cooked (you may need to add more water).
  5. Remove the bay leaves and serve with a sprinkle of Daiya cheese. Enjoy!

 

French Bread Pizzas

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French Bread Pizzas -- Epicurean VeganNow this is pizza you have eat with a fork and a knife. These really are a no-brainer to make, but I’ll post them because sometimes the easiest and quickest meals can be the hardest to come up with. I didn’t feel like taking the time to make dough, let it rise, knead it . . . so using French bread is a way around that. Just add your favorite toppings . . .

French Bread Pizzas -- Epicurean Vegan

 . . . and bake at 375 for 10-15 minutes. Enjoy!

White Bean and Arborio Rice Soup

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White Bean and Arborio Rice Soup -- Epicurean VeganThis soup, from Vegetarian Times is amazing! It’s a simple fall soup that comes together in no time. I think it came out pretty thick and I would have preferred it to be soupier. If you’re like me, I recommending using about 10 cups of water instead of 6. The bread that it’s served with really soaks up the liquid. Otherwise, for a thick chunky version stick with the recipe as is. Either way, it’s delicious!

INGREDIENTS:
3 Tbs olive oil, divided
2/3 C Arborio rice
3 garlic cloves, minced
3-1/4 tsp fresh rosemary, chopped
6 C vegetable broth
2 C cabbage, sliced
1 bay leaf
2 slices of Italian bread, torn into pieces (1 C)
1/4 C pine nuts
1 15-oz can cannellini beans, drained and rinsed

DIRECTIONS:
Heat 2 Tbs of olive oil in a large soup pot over medium heat. Add the rice and toasted for about 5 minutes, stirring often. Stir in the garlic and rosemary and cook 2 more minutes.

 

White Bean and Arborio Rice Soup -- Epicurean VeganAdd the broth, cabbage and bay leaf. Cover and bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Meanwhile, pulse the bread and pine  nuts in a food processor until you get small crumbs. Heat the remaining Tbs of olive oil in a skillet and add the bread/nut mixture. Toast over medium heat, stirring often, about 5 minutes.

White Bean and Arborio Rice Soup -- Epicurean VeganAdd the beans to the soup and cook 5 minutes. Check to make sure the rice is tender. Remove the bay leaf and season with salt and pepper.

White Bean and Arborio Rice Soup -- Epicurean VeganThe recipe says to stir in the bread crumbs, but I opted to just sprinkle them on top of individual servings. Otherwise, I think the bread would soak up too much of the broth. Serve with salad and bread and enjoy!

White Bean and Arborio Rice Soup
 
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This soup, from Vegetarian Times is amazing! It's a simple fall soup that comes together in no time. I think it came out pretty thick and I would have preferred it to be soupier. If you're like me, I recommending using about 10 cups of water instead of 6. The bread that it's served with really soaks up the liquid. Otherwise, for a thick chunky version stick with the recipe as is. Either way, it's delicious!
Author:
Ingredients
  • 3 Tbs olive oil, divided
  • ⅔ C Arborio rice
  • 3 garlic cloves, minced
  • 3-1/4 tsp fresh rosemary, chopped
  • 6 C vegetable broth
  • 2 C cabbage, sliced
  • 1 bay leaf
  • 2 slices of Italian bread, torn into pieces (1 C)
  • ¼ C pine nuts
  • 1 15-oz can cannellini beans, drained and rinsed
Directions
  1. Heat 2 Tbs of olive oil in a large soup pot over medium heat. Add the rice and toasted for about 5 minutes, stirring often. Stir in the garlic and rosemary and cook 2 more minutes.
  2. Add the broth, cabbage and bay leaf. Cover and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
  3. Meanwhile, pulse the bread and pine nuts in a food processor until you get small crumbs.
  4. Heat the remaining Tbs of olive oil in a skillet and add the bread/nut mixture. Toast over medium heat, stirring often, about 5 minutes.
  5. Add the beans to the soup and cook 5 minutes. Check to make sure the rice is tender.
  6. Remove the bay leaf and season with salt and pepper.
  7. The recipe says to stir in the bread crumbs, but I opted to just sprinkle them on top of individual servings. Otherwise, I think the bread would soak up too much of the broth.
  8. Serve with salad and bread and enjoy!

 

Grilled & Stuffed Avocados

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Grilled & Stuffed Avocados -- Epicurean Vegan

There’s a Mexican restaurant here that makes a stuffed and grilled avocado, but they use shrimp and cheese. I wanted to make our own version. We’re lucky around here to find large avocados for a dollar a piece, so when they were on sale, I grabbed several. Our grill hadn’t seen us for a while—in fact, this is the first time we’ve used it this summer. And August is almost over! Anyway, we made the most of it by grilling veggies, too.

Grilled Vegetables

I used this great seasoning from Urban Accents: Teriyaki Grill Kabob Kit, soy, pineapple & sesame.

It was really delicious and an easy way to season vegetables for the grill. Just add some oil and mix it with the veggies. We didn’t use the provided skewers, however, and opted for the grill basket. I separated the mushrooms from the rest of the veggies since they cook fast. I recommend marinating the vegetables for a couple of hours. Over medium heat, grill the veggies for about 30 minutes; stirring often. Add the mushrooms to the grill basket with about 5 minutes of cooking time left.

Now…for the Amazing Avocados . . .

INGREDIENTS:
3 large avocados, pitted and peeled
3 small tomatoes, diced small
1/2 C red onion, diced small
1/2 C fresh cilantro, chopped
1 Tbs red wine vinegar
1/2 tsp lime juice
1 tsp oregano
1/4 tsp salt
1/8 tsp black pepper
Olive oil
Salt and pepper, to taste
Optional: vegan shredded cheese

DIRECTIONS:
To make the filling, combine all of the ingredients in a medium bowl and set aside. I suggest making the stuffing ahead of time and let it get to room temperature.

Grilled & Stuffed Avocados (filling) -- Epicurean Vegan

Brush olive oil on both sides of the avocados. Season with salt and pepper on the rounded side.

Set the grill heat to low. Using a spatula or tongs, place the avocados on the grill rounded-side down. Season the flat side with salt and pepper. You may have to tilt each side of the avocado to get the rounded edges cooked a bit.

Grilled & Stuffed Avocados -- Epicurean Vegan

Cook four minutes on each side.

Grilled & Stuffed Avocados -- Epicurean Vegan

Now . . . you could mix in some Daiya cheese into the filling, heat the broiler in your oven up, fill up the avocados, and broil for a minute. (or top with Daiya and broil) Otherwise, just fill each avocado with tomato filling and enjoy!

Grilled & Stuffed Avocados -- Epicurean Vegan

Grilled & Stuffed Avocados
 
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Author:
Ingredients
  • 3 large avocados, pitted and peeled
  • 3 small tomatoes, diced small
  • ½ C red onion, diced small
  • ½ C fresh cilantro, chopped
  • 1 Tbs red wine vinegar
  • ½ tsp lime juice
  • 1 tsp oregano
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Olive oil
  • Salt and pepper, to taste
  • Optional: vegan shredded cheese
Directions
  1. To make the filling, combine all of the ingredients in a medium bowl and set aside. I suggest making the stuffing ahead of time and let it get to room temperature.
  2. Brush olive oil on both sides of the avocados. Season with salt and pepper on the rounded side.
  3. Set the grill heat to low. Using a spatula or tongs, place the avocados on the grill rounded-side down. Season the flat side with salt and pepper. You may have to tilt each side of the avocado to get the rounded edges cooked a bit.
  4. Cook four minutes on each side.
  5. Now . . . you could mix in some Daiya cheese into the filling, heat the broiler in your oven up, fill up the avocados, and broil for a minute. (or top with Daiya and broil) Otherwise, just fill each avocado with tomato filling and enjoy!

Carrot-Ginger Soup

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Carrot-Ginger Soup -- Epicurean Vegan

I have been wanting to make this soup for some time, ever since we first had some at The Black Cat in Boulder. My friend Jessie, gave me this recipe. I tweaked it a little, and in fact, I may tweak it a bit more next time I make it by using canned coconut milk instead of coconut meat or shreds. Either way, this is a fantastic soup for any carrot lover. It can be served warm or cold—both ways are delicious. We enjoyed this with the tasty tomato tarts.

Carrot-Ginger Soup -- Epicurean VeganINGREDIENTS:
3 C carrot juice (I juiced 12 large carrots)
1 avocado, peeled and pitted
3 Tbs freshly grated gingerroot
1/2 C unsweetened shredded or flaked coconut
2 dashes of nutmeg
1/2 tsp salt
1/4 C almond milk
Optional: cayenne pepper, to taste

Carrot-Ginger Soup -- Epicurean Vegan

DIRECTIONS:
Combine all of the ingredients in a blender or food processor. Blend until smooth (you may have tiny specks of coconut). If you’d like it warm, transfer to a large sauce or soup pot and heat. Enjoy!

Yields: 32-oz

Carrot-Ginger Soup -- Epicurean Vegan

Carrot-Ginger Soup
 
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I have been wanting to make this soup for some time, ever since we first had some at The Black Cat in Boulder. My friend Jessie, gave me this recipe. I tweaked it a little, and in fact, I may tweak it a bit more next time I make it by using canned coconut milk instead of coconut meat or shreds. Either way, this is a fantastic soup for any carrot lover. It can be served warm or cold---both ways are delicious. We enjoyed this with the tasty tomato tarts.
Author:
Serves: 32-oz
Ingredients
  • 3 C carrot juice (I juiced 12 large carrots)
  • 1 avocado, peeled and pitted
  • 3 Tbs freshly grated gingerroot
  • ½ C unsweetened shredded or flaked coconut
  • 2 dashes of nutmeg
  • ½ tsp salt
  • ¼ C almond milk
  • Optional: cayenne pepper, to taste
Directions
  1. Combine all of the ingredients in a blender or food processor. Blend until smooth (you may have tiny specks of coconut). If you'd like it warm, transfer to a large sauce or soup pot and heat. Enjoy!

 

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