'Cream' of Carrot Soup

SO - when I bought my GIANT bag of carrots at the wholesale club..... I should have done a better kitchen inventory - because I found I already HAD a bag of carrot. Since we are not cooked-carrot-eating-folks.... I went on a quest for WHAT to do with all the carrots..... here's what I found - my altered version:

• 12 carrots - peeled and sliced
• 2 medium onions diced
• 1 potato (with skin) diced
• 2 T vegan butter
• 4 c veggie broth
• 1 can LIGHT coconut milk
• 1/8 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp fresh, chopped rosemary (or 1/2 tsp dried)
• salt and pepper to taste....

1. Melt butter in a soup pot over medium heat. Add onions and cook until soft.

2. Add carrots and potatoes. Cover in veggie broth and cook until veggies are soft (20-30 minutes depending on how small they are sliced)

3. Add remaining ingredients.

4. Puree using either an immersion blender or in small batches in a blender.

I served this soup with croutons and a side of whole wheat rosemary and olive pile bread. Totally YUM. Enjoy!

Cashew Ricotta

4 oz RAW cashews
1/4 c lemon juice
2 T olive oil
3 cloves garlic
1 lb firm tofu drained 
1/3 c nutritional yeast
2 tsp dried basil 
2 tsp salt
1/4 tsp black pepper


1. Process cashews, lemon juice, oil and garlic until creamy. Scrape bowl often.


2. Crumble 1/4 tofu and process.


3. Repeat until all tofu is blended into nut mixture.


4. Add spices and mix well.

Lasagna

Made this for dinner last night. Got a 'thumbs up' from the ENTIRE family..... so, had to share....


- Marinara sauce of your choice (jarred, fresh - whatever) - about 4 cups
- Cashew ricotta (recipe posted on blog)
- 1 lb lasagna noodles 
- soy mozzarella cheese - about 2 c shredded
- parm replacement of your choice (there are dairy free varieties, some folks use nutritional yeast.... I used 1/4 c almond slivers, 1 T toasted sesame seeds, 1/4 tsp salt and 1/4 tsp lemon zest - processed together... pretty yum...)
- 2 c frozen spinach - defrosted and pressed to removed excess liquid (a tofu press is amazing for the job!!)


Preheat oven to 375'


1. Pour about 1/2 c of marinara into the bottom of a 9x13 lasagna pan.


2. Cover with 5-6 noodles.


3. Layer 1/2 of the cashew ricotta, 1 c of spinach, a layer of shredded soy cheese - and a thin layer of your fav parm replacement.


4. Cover with about 1/3 of the remaining sauce.


5. Repeat steps 2-4.


6. Top with remaining noodles. Cover with remaining sauce. Sprinkle remaining mozzarella cheese and a layer of parm replacement. 


7. Cover TIGHTLY with foil. Bake for 30 minutes. Uncover and bake another 15 minutes. Allow to cool about 15 minutes before serving.

Whipped Cream

SUPER SUPER easy! 


First, take a can of 'full fat' (not light) coconut milk and put it in the fridge over night. Open and removed the SUPER thick coconut cream from the top of the can. (The leftover water can be saved for a drink... or to make a smoothie....)
Whip the cream with a dash of cinnamon, 1 T of agave nectar and 1/4 tsp vanilla....


THAT'S IT. A dairy free whipped topping that is super yum. Any leftovers do need to be stored in the fridge..... if you have any.


Enjoy

PUMPKIN ICE CREAM!!!

YES!!! Pumpkin ice cream. This was a recipe that we are using as a filling for fall ice cream sandwiches...  For this recipe - you do need an ice cream maker - but I am assuming you could go with the coffee can or plastic bag project with the kids, too .. . . . .

1 can coconut milk (I used light - and it came out just fine)
3/4 c pumpkin puree 
1/4 c pure maple syrup 
1/4 c agave nectar
2 tsp pumpkin pie spice


1 . Mix ingredients in a bowl until well combined
2. Follow directions for your ice cream maker....


As I said - this is part of a larger project to make some ice cream sandwiches.... unfortunately, we 'sampled' a tad too much and will have to make a fresh batch the complete our project ;)

Tofu Omlelet . . . .

I used this recipe and made wraps. I am going to post as omelet - but we used the tofu, veggie strips and made a breakfast wrap. I made enough for a few more days..... thinking a wrap tomorrow with the tofu, spinach, mushrooms. onion, kalamata olives and a splash of greek dressing.....

2 cloves garlic
1 pound silken tofu - drained
3 T nutritional yeast
2 T olive oil
1/2 tsp tumeric
1/2 tsp tsp black pepper
1 tsp salt
1/4 tsp onion powder
1 T tahini 
1/2 c chickpea flour
1 T arrowroot


1. Blend garlic, tofu yeast, olive oil and spices in a food processor until smooth.
2. Add chickpea flour and arrowroot - puree, scraping down sides, until blended.
3.Preheat a nonstick pan over medium heat. Spray with a thin coat of olive oil.
4. Pour 1/2 c of batter into the pan. GENTLY spread with a spatula until about 6 inches circle. 
5. Let the batter cook for about 5 minutes. The top will become a darker matte yellow. Flip and cook for about 2 minutes. Remove from pan.


NOW - you can serve this as an omelet with the filling of your choice, as a wrap - be creative. Think VEGGIES! Enjoy.


NOTE: IT IS SUGGESTED TO USE KALA NAMAK - AN INDIA SALT. I DID NOT HAVE THIS ON HAND, SO I USED REGULAR SALT. I DID ORDER SOME AS THE SALT ADDS A FLAVOR SIMILAR TO EGG YOLKS... MIGHT BE WORTH A TRY!!

Vegan Pumpkin Pie

ah yes - its fall - its pumpkin time!!!! here's a twist on a holiday staple 

1 pie crust
12 oz silken FIRM tofu - drained
2 c pureed pumpkin
1/2 c agave nectar
1/2 c brown sugar (packed)
1/4 c cornstarch
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves




1. Blend tofu, and pumpkin in  a food processor. Scrape down sides as needed.
2. Add remaining ingredients (OK - for you smarties - obviously, not the PIE CRUST) and blend until smooth. Scrape the sides as needed. 
3. Pour mixture into pie crust
4. Bake at 350' for about 45 minutes - or until the crust is golden brown.
5. Cool to room temperature. Chill for 1 hour. ENJOY!!

Honestly - we skipped to chill part and ate it warm..... I was shocked how good it was given my dislike for tofu..... two thumbs WAY up for this one, kids!!!