Curried Pear & Parsnip Soup

Curried Pear & Parsnip Soup

Serves 4-6

Nothing warms your family on a cold day better than homemade soup! Here is a yummy soup recipe with a little kick!

1 onion chopped

1 tablespoon safflower oil

1 teaspoon curry powder

1 teaspoon corriander

1 lb parsnips chopped

1 pear peeled & sliced

1 lemon squeezed

1 cup coconut milk

4 cups vegetable stock

cilantro for garnish

Cook onion in oil for about 4 minutes. Stir in parsnips, curry & corriander. Cook for 2-3 more minutes & add pear, vegetable stock & coconut milk. Bring to boil & simmer for 30 minutes. Cool & puree’ in Vitamix or food processor. Return soup to a clean pan, reheat and add lemon juice & cilantro garnish.

Maple Pumpkin Pie

This pie is so easy to make, you can throw it together in minutes!! I enjoyed it most, after it had been in the fridge overnight. The pie takes a little while to firm up, but it is worth the wait!!

Ingredients:

1 Vegan pie crust

1 12 oz. package of silken tofu

1 can of organic pumpkin

1/2 cup of maple syrup

1/2 cup brown sugar

1/4 cup cornstarch

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon vanilla

1/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Preheat oven to 350. Blend all ingredients (other than the crust) in blender. Poor into thawed crust. Bake for 45 minutes. Chill for at least 2 hours, best after 12 hours.

“Organic Tempeh & Garden Veggie Pasta”

I am especially proud to share this recipe with you, because it is my own. I am also excited to say that most of the ingredients, came from my very own garden. This might not seem like a big deal to some…. but to me, it is HUGE! This is the first year that I have ever had a vegetable garden, and I jump up and down for joy each time I find a new ripened veggie.

Please give this delicious, super easy and very healthy recipe a try!

Ingredients:

1 bag organic fusilli pasta

1 package organic Tempeh crumbled

1 med. green pepper chopped

1 med. red pepper chopped

1. large white onion chopped

1 bulb garlic, each clove thinly sliced

2 med. tomatoes chopped

1 cup fresh green beans trimmed

handful of both, fresh basil & fresh cilantro chopped

About 6 tablespoons organic extra virgin olive oil.

Boil water for pasta & cook aldente. While pasta is being prepared, add 2 or 3 tablespoons of oil to large saute’ pan over med. heat. When oil is warm add  crumbled Tempeh to pan. Cook for 2 minutes. Add garlic and onion, cook for another minute. Add peppers, green beans & herbs. Cook for another few minutes, stirring everything often.

Drain water from pasta and return pasta to the pot. Add the Tempeh, veggie/herb mixture & the rest of the oil. Mix well. Stir in some extra olive oil if needed.

Sprinkle with Vegan Parmesan if desired.

Enjoy!

“Crazy, Unbelievably YUMMY”, Vegan Rice Krispy Treats!!!

My kids were at a fun summer party at a friends house yesterday, and they were serving Rice Krispy treats. I was not there, but my niece, son, & daughter, all turned down this delicious dessert. I was so proud of them for staying strong, while on their own! So I decided to run out and buy the ingredients for Vegan Rice Krispy Treats. Unfortunately, our local grocery store did not have Vegan marshmallows, so I had to  find another way to create our treats. This recipe makes the yummiest Rice Krispy Treats EVER, and they only took minutes to prepare!!!!! I’m not going to lie and say these treats are healthy or low in sugar! But they are a “treat”, so as long as you are not making these for your kids every day, this “Vegan Mom” says….. ENJOY!!!

Ingredients:

1 cup light corn syrup

3/4 cup sugar

1 tablespoon soy margarine

1/2 teaspoon vanilla extract

6 cups Rice Krispys

Heat syrup in saucepan over medium heat & add sugar. Stir continuously for a few minutes, when it boils, add margarine, then add vanilla, still stirring.  Pour Rice Krispys into a large bowl, and then slowly pour liquid over them.  Stir until all ingredients are completely mixed.

Form a rectangle on wax paper about an inch thick.

Allow Rice Krispys to cool and harden for about an hour, then cut into squares.

Recipe Of The Week- German Apple Cake

book_jacketThis amazing recipe is from one of my favorite Vegan cookbooks, The Joy of Vegan Baking.

German Apple Cake


German Apple Cake

German Apple Cake

Ingredients-Cake:

3 Apples peeled and cut into slices

1/2 cup non dairy butter

1/2 cup sugar

1/2 unsweetened applesauce

2 tbsp non dairy milk

1 1/2 cups all purpose flour

2 1/2 tsp baking powder

Ingredients-Topping:

1/4 cup brown sugar

1/2 tsp ginger

1/2 tsp cinnnamon

Preheat the oven to 350 degrees. lightly grease 9 inch round pan. mix butter & sugar. Add applesauce & milk. Finally add flour & baking powder. Stir until just combined.

Add the batter to pan and arrange apple slices in a circle on the top of cake. Mix together the 3 topping ingredients and sprinkle over cake.

Bake 30-40 minutes, wait 15 minutes before unmolding from cake pan.

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