MORE SOUP!? Yes. Great, unusual way to get your greens...
3 Big Handfuls of Spinach or Baby Spinach
6 Cherry Tomatoes
4 Cloves of Organic (or small cloves of regular) Garlic
1 Cube (vegan, yeast & gluten free, organic) Vegetable Stock
1 3/4 Cups Warm Water
3 Tbsp Nutritional Yeast
2 Tbsp Basic Cashew Cheeze
1 Tbsp Sunflower Oil
1 Tsp Black Pepper
1/4 Tsp Onion Granules (or you may use fresh Onion)
A couple squeezes of Fresh Lemon
Pinch of Salt
Blend on high speed until smooth & enjoy!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, 12 November 2011
Wednesday, 26 October 2011
Butternut Soup and...Nutterbutt Ice Cream!
Creamy Winter Squash Soup:
About 240 ml/1 cup Butternut Squash, peeled and chopped
1 Small carrot
1/2 to one whole small leek leaf, depending how you want it to taste
1/2 tsp Cinnamon
1 tbsp ground Black Pepper
2 tbsp Sunflower oil
2 tbsp Basic Cashew Cheeze
1 Tbsp Pine Nuts
1 Clove Garlic
1 tsp Fleur de Sel (which you can read about here, it is so good and loaded with minerals-I highly reccomend ditching your white salt and opting for this instead!)
240 ml/1 cup warm Water
Dash of Allspice, optional.
...You know the drill...toss it in the blender and mix on high speed until creamy and smooth. Serves 2.
Carob Nut Ice Cream
The bottom (round plump part) half of a Winter/Butternut Squash, peeled, seeded and chopped (I left about half of the mulch/pulp inside, but not the seeds.)
1 large handful of dried, pitted/stoned Dates
2 handfuls of nuts (I used 1 ea of Walnuts and a "Mixed Nuts" blend that contained Almonds, Peanuts and Walnuts)
3 Tbsp Maple Syrup
3 1/2 tsp Raw Carob Powder
1/3 tsp Allspice (I know, I use this stuff in everything...but it's so damn good!)
1 Tbsp Rice, Almond, Coconut or Breastmilk (for this particular batch I used Provamel's Rice Milk, which is one of the nicer milks I think)
It is important to note that this is not one of my easier recipes, so, I apologise in advance (but HEY, give me some credit, most of my things are pretty cheap and easy). This might not be the case however if you have a really good food processor, but if you are like me and are working with a cheap blender, be prepared to put in a bit of elbow grease.
Now. Chop up that squash into small pieces because otherwise you will do what I did and be stuck blending the darn thing a bit longer than you will like to. I put in very large pieces and was blending for ages. Toss the squash in with the liquid ingredients and pulse, stir, pulse, stir until you've got it into a chunky mush. Now add the dates and nuts and continue doing that pulse and stir thing until you have a consistency you are happy with, it should be like runny home-made ice cream with small chunks (I like chunks in my ice cream, don't you?) now add the powdered ingredients, pulse and stir a couple more times, and you can put this into a couple of plastic tubs and freeze it. I used two large hummous pots and managed to fill them to the brink, so in other words this will easily serve 4, or could just as easily serve only 2 if you keep it on hand in your freezer for those occasions, you know, when a friend needs you to come over pronto with a tub of ice cream...keep this on hand for just such occasions. What a favour you'll be doing them, bringing something so delicious AND giving their body to a raw treat... :) This has a very carob-y, nutty, ice-cream esque taste and consistancy and is just. YUM.
About 240 ml/1 cup Butternut Squash, peeled and chopped
1 Small carrot
1/2 to one whole small leek leaf, depending how you want it to taste
1/2 tsp Cinnamon
1 tbsp ground Black Pepper
2 tbsp Sunflower oil
2 tbsp Basic Cashew Cheeze
1 Tbsp Pine Nuts
1 Clove Garlic
1 tsp Fleur de Sel (which you can read about here, it is so good and loaded with minerals-I highly reccomend ditching your white salt and opting for this instead!)
240 ml/1 cup warm Water
Dash of Allspice, optional.
...You know the drill...toss it in the blender and mix on high speed until creamy and smooth. Serves 2.
Carob Nut Ice Cream
The bottom (round plump part) half of a Winter/Butternut Squash, peeled, seeded and chopped (I left about half of the mulch/pulp inside, but not the seeds.)
1 large handful of dried, pitted/stoned Dates
2 handfuls of nuts (I used 1 ea of Walnuts and a "Mixed Nuts" blend that contained Almonds, Peanuts and Walnuts)
3 Tbsp Maple Syrup
3 1/2 tsp Raw Carob Powder
1/3 tsp Allspice (I know, I use this stuff in everything...but it's so damn good!)
1 Tbsp Rice, Almond, Coconut or Breastmilk (for this particular batch I used Provamel's Rice Milk, which is one of the nicer milks I think)
It is important to note that this is not one of my easier recipes, so, I apologise in advance (but HEY, give me some credit, most of my things are pretty cheap and easy). This might not be the case however if you have a really good food processor, but if you are like me and are working with a cheap blender, be prepared to put in a bit of elbow grease.
Now. Chop up that squash into small pieces because otherwise you will do what I did and be stuck blending the darn thing a bit longer than you will like to. I put in very large pieces and was blending for ages. Toss the squash in with the liquid ingredients and pulse, stir, pulse, stir until you've got it into a chunky mush. Now add the dates and nuts and continue doing that pulse and stir thing until you have a consistency you are happy with, it should be like runny home-made ice cream with small chunks (I like chunks in my ice cream, don't you?) now add the powdered ingredients, pulse and stir a couple more times, and you can put this into a couple of plastic tubs and freeze it. I used two large hummous pots and managed to fill them to the brink, so in other words this will easily serve 4, or could just as easily serve only 2 if you keep it on hand in your freezer for those occasions, you know, when a friend needs you to come over pronto with a tub of ice cream...keep this on hand for just such occasions. What a favour you'll be doing them, bringing something so delicious AND giving their body to a raw treat... :) This has a very carob-y, nutty, ice-cream esque taste and consistancy and is just. YUM.
Saturday, 22 October 2011
Superfood Soup
This soup is very healthy - loaded with rich vegetable antioxidants such as vitamin A, B vitamins, calcium, lycopene, fatty acids, omegas and protein. To health!
1/2 of a large, ripe Hass Avocado
1 Small Carrot
2 Large Aromatic Vine-Ripened Tomatoes
A small handful of uncooked, thawed frozen spinach-one or two large handfuls of fresh spinach would do equally well.
1 Sun Dried Tomato (from a jar if possible, soaked in olive oil)
2 tbsp Olive Oil from the sun-dried tomato jar, seasonings included (optional-I just think it makes it taste better. You may use regular EVOO if this is not available.)
A few sprigs of fresh parsley
1/2 clove raw garlic
240 ml/1 cup warm water
1/4 tbsp dried basil
Black pepper for garnish
Cut the very tops only off of the tomatoes & carrots. Chop carrot and spoon out avocado. Add all ingredients to blender and pulse until smooth and creamy. A spoonful or two of Basic Cashew Cheeze may be added if you wish to make the soup creamier. Serve and crack black pepper on top to garnish. Serves 2.
1/2 of a large, ripe Hass Avocado
1 Small Carrot
2 Large Aromatic Vine-Ripened Tomatoes
A small handful of uncooked, thawed frozen spinach-one or two large handfuls of fresh spinach would do equally well.
1 Sun Dried Tomato (from a jar if possible, soaked in olive oil)
2 tbsp Olive Oil from the sun-dried tomato jar, seasonings included (optional-I just think it makes it taste better. You may use regular EVOO if this is not available.)
A few sprigs of fresh parsley
1/2 clove raw garlic
240 ml/1 cup warm water
1/4 tbsp dried basil
Black pepper for garnish
Cut the very tops only off of the tomatoes & carrots. Chop carrot and spoon out avocado. Add all ingredients to blender and pulse until smooth and creamy. A spoonful or two of Basic Cashew Cheeze may be added if you wish to make the soup creamier. Serve and crack black pepper on top to garnish. Serves 2.
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