Vegan/Gluten Free Fennel and Celeriac Soup

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Ingredients:

-1 fennel bulb, thinly sliced (save the fronds for garnish)

-2 celeriac (also known as celery root), skinned and diced

-2 sweet potatoes, skinned and diced

-1/4 cup onion, chopped

-3 gloves garlic, minced

-1 tablespoon coconut oil

-7 cups vegetable broth (or chicken broth, bone broth, whatever you prefer)

-salt and pepper to taste

In a large pot, add the coconut oil and onions. Once translucent, add the fennel, celeriac, and sweet potatoes until cooked through. You can use some of the broth to help the cooking process. Add the garlic right before shutting off the stove. Let cool slightly, then transfer the vegetables to a food processor or blender, and blend until smooth, adding water or broth to the mixture to help the process along. Return the mixture back into the pot, adding the rest of the broth. Let simmer on low for about 30 minutes, and add salt and pepper to your liking. Enjoy!

Flavorful and Healthy Vegan Cheese Sauce

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Yield: ~4 cups of cheese sauce

Ingredients:

-2 cups peeled and diced potatoes

-2 cups diced carrots

-1/2 cup-3/4 cup nutritional yeast, based on your preference

-3 cloves garlic

-1 tsp salt

-1 tsp paprika

-1 tsp onion powder

This recipe is so super simple and the cheese sauce can be used in a variety of meals. Since the yield is so big, I used this cheese sauce on top of nachos & then on whole wheat pasta (as pictured). Simply boil the potatoes and carrots in a pot of water until fall-apart tender, and add the ingredients into a blender or food processor. Reserve some of the starchy water to add to the mixture to get it to a cheese-sauce consistency (about 1/2 cup). Taste for salt and seasonings, and serve however you’d like! It can also be used as a cheese dip with veggies or chips, a cheese sauce for quesadillas, or any other thing you can think of. Enjoy!

Curried Cauliflower & Peppers

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I love the meatiness of the cauliflower and the freshness from the cilantro. The curry makes this dish full of flavor without added calories, and the peppers give a nice crunch. As always, super simple to make with a fairly short ingredient list. Give it a try!

Serves: 4

-3 cups cauliflower; chopped into small pieces

-1 red pepper, sliced

-handful of cilantro, chopped

-1 tablespoon chopped garlic

-2 tablespoons vegetable oil

-1 tablespoon curry powder

-2 teaspoons salt

Preheat the oven to 400 degrees. On a large sheet pan, place your chopped cauliflower and toss it with 2 tablespoons olive oil, curry powder, and salt. Bake for 25 minutes until it begins to tenderize, and then add the sliced red pepper and toss the vegetables together. Place back into the oven for another 15 minutes. Once removed from the oven, toss in the chopped garlic and cilantro. Stir, taste for salt, and serve warm. Enjoy!

After a long hiatus: super simple tofu and kale foil packets

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So yeah, it has been quite a long time since my last post. Life has changed a lot; but my love of cooking has stayed solid. I thought I’d start back out with a very simple, quick side dish recipe that I love to do on busy week nights or weekends.

Serves: 2

Ingredients:

-3 cups kale; chopped

-1, 16 oz package tofu

-2 cloves garlic; minced

-1 tablespoon olive oil

-1 tsp italian seasoning

-1 tsp salt

Preheat the oven to 425 degrees. Drain excess liquid from the tofu container, and wrap with paper towels. Place something heavy on top of the tofu for 20 minutes, or until water has been adequately pressed out.

Chop kale into bite sized pieces. When tofu has been dried out, cut into 1/2 inch cubes. Toss the kale and tofu with the minced garlic, olive oil, italian seasoning, and salt. Place onto a sheet of aluminum foil and roll up the sides, leaving the center open so that it gets crispy.

Cook in the oven for 20-25 minutes, or until the kale and tofu are crispy. Enjoy!

 

 

Mayonnaise-Free, Turnip & Fingerling Potato Salad

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For all you people afraid of mayonnaise (and I know there’s a lot of you out there), fear no more! This turnip/potato salad is packed FULL of flavor and nutrients that your creamy, nasty, mayonnaise-based potato salad doesn’t even have! (I actually like mayonnaise but I’m just trying to get on your good side).

Anyways, I was having guests over for dinner who do NOT like mayonnaise–like, at all. They don’t like to talk about mayonnaise, see mayonnaise, HEAR mayonnaise (cause we all know that’s a real thing), and especially eat it! No problem what-so-ever. I love cooking for people with weird food phobias–it gives me an opportunity to play around with some new flavors and dressings. So, I knew I wanted to make a potato salad, but I wanted to make it unique; fresh & flavorful without all the fat.

So I had some beautiful fingerling potatoes that I wanted to use, and saw that I also had a few turnips. Now, if you are afraid of turnips because they aren’t the prettiest looking things, always remember that beauty is only skin deep. The true substance of this beautiful root vegetable is on the inside–and it’s DEFINITELY worth a second glance.

I mixed the fingerling potatoes with the turnips and made a really fresh, vegan, garlicky, dill dressing. The bite from the spicy turnip and the natural creaminess from the fingerling potatoes, SO good. And my mayonnaise-phobics really loved it–and that makes me one happy lady!

Serves: 4

-1/2 lb, about 8 fingerling potatoes, diced

-1 medium sized turnip, washed and diced

-2 cloves garlic, minced

-2 tablespoons chopped fresh dill

-1/3 cup olive oil

-1 tablespoon apple cider vinegar

-1 tablespoon honey

-2 tsps salt

-2 tsps freshly cracked black pepper

Bring a pot of water to a boil. Season with salt if you prefer. Add the turnips into the boiling water and cook for about 5 minutes before adding the fingerling potatoes. Turnips are a much denser root vegetable and take longer to cook. Keep an eye on the potatoes, and when you can stick a form right through them easily, they are done!

While your vegetables are cooking, whisk together the oil, apple cider vinegar, honey, garlic, dill, salt, and black pepper.

And…it’s THAT easy people. While the potatoes are still hot, pour over the dressing and stir gently (the potatoes will probably be falling apart a bit, but that’s okay)! Enjoy!!

Also, mayonnaise haters, just so you don’t feel alone, Honey Boo Boo’s mom, Mama June, is afraid of mayonnaise as well. Read about it here!