Easy White Bean Soup. It’s everything bean soup should be: Warm, delicious, and full of beans.

IMG_9146Today I bring you another soup, my interweb friends. Our fall here in Seattle has been insanely good until literally November 1st, when one wicked wind storm blew all the leaves off the trees and brought back our rain. Which isn’t a bad thing. It’s kind of nice to be all cozy like in the house, wearing the crap out of some sweaters, and simmering a little something on the stove. In fact I’ve got a big pot of chai base bubbling away right now and it smells epic. That, however, is not the recipe I want to share with you today.

Last night was a rainy, bone-chilling kind of night, and heading to the store sounded like pretty much the worst idea ever.  As such, this here soup was born. I don’t have more photos of prep because I honestly didn’t think it would be so good. IMG_9152Sweet baby lima beans are highly underrated (or lowly underrated). They’ve replaced great northern beans as my favorite white beans. WHAT?! YOU’RE SHOCKED! Just imagine how shocked I was when I realized that I actually spend enough time thinking about white beans to EVEN HAVE a displaced favorite. Yeah.

What you need:

2 cups white beans, soaked for at least 6 hours and cooked. (cans also fit in just dandy here)

3-4 tbsp olive oil

1 onion, chopped

1 carrot, chopped

1 potato, chopped

1 can of whole, peeled tomoatoes (the big can, that is)

4 cloves garlic

1.5 inches of fresh chopped ginger

6 cups of water

3 bay leaves

1 tsp thyme

1/2 tsp rosemary

salt and pepper to taste

1/2 – 1 cup chopped kale per bowl

IMG_9150IMG_9149To make:

If soaking and cooking beans, soak your beans in water, making sure they’re covered by at least 1 inch. Drain and rinse, then place in a pot with enough water to cover them by 3 inches. Bring to boil, then reduce to simmer and cook until tender, making sure not to cook to mush. Ain’t nobody got time for mush.

Place olive oil, onion, carrot, garlic, and ginger in a soup pot and saute until tender and slightly brown. Add potato and saute for another 5 minutes, adding some water to deglaze the pot as necessary.

Once soft, add your can of tomatoes and water and bring to boil. Reduce to simmer and add beans, herbs, and bay leaves. Simmer for about 10 minutes (or longer if needed). The longer it simmers, the more the flavors will integrate. Add salt and pepper to taste.IMG_9153When ready to serve, place chopped kale in the bottom of a bowl and ladle on over some of your hot, beany soup. Enjoy and stay warm!IMG_9143

 

 

 

Summer Rolls! Fresh, tasty, fast, easy, and cheap! YES!

IMG_9085Summer in the PNW is the best. Days are long, luscious fruits and veggies are plentiful, and this has been a particularly sunny one so far. Warm days mean light fresh meals and one of our favorite summer dinners ins also one of the cheapest, easiest, and fastest things we make around here. Even better, it’s full of veggie goodness and can be based around whatever you have on hand for the most part.

IMG_9075Even just looking at the stuff that goes into it is nice!IMG_9081What you need:

Buckwheat noodles (if you’re doing this gluten-free)

Rice paper wrappers, about 3-4 per person

1 red bell peppers, sliced

1 carrot, sliced

1/2 cucumber, sliced

1 avocado, sliced

1 small head of green leave or romaine lettuce

1 package extra-firm tofu (I got mine at Trader Joe’s – the organic sprouted kind is so good!)

Handful of fresh cilantro

Handful of fresh basil

Hot (HOT!) water to soak the rice papers in

Peanut sauce!!!! – San J gluten-free peanut sauce is AMAZING!!!!!!IMG_9077Slice all them veggies just like you see here in this picture. Prepare your noodles per package instructions, normally about 8 minutes in boiling water will get them set.IMG_9083Soak a rice paper in HOT water. Add veggies, noodles, and tofu to taste, wrap it up and dip it in some peanut-y goodness. IMG_9087This one looks a little sad because by the time I remembered to take a picture, I was in a state of blissful unawareness of how badly my roll-making skillz had gotten. They’re just that tasty.

Glooooooorious Morning Everything Muffins – Vegan, Gf, quick and easy!

IMG_9058This week I found myself with an abundance of beautiful zucchini, apples, carrots (I know, it was a good week). While I totally love those fine veggies in their natural form, I also am a huge fan of the veggie+fruit+seed muffin, and so it only seemed right to make some of that magic happen.

Also, excitement! I have 3 weeks off from school and the end of my degree is in 3 months. WOOOOOO! Anyway, back to your regularly scheduled programming.IMG_9044What you need: Makes 12 muffins

1 cup of buckwheat flour

1 cup of oat flour (gf oats)

1 tsp baking powder

1/2 tsp baking soda

1/3 cup coconut sugar

1/3 cup unsweetened applesauce

1 cup almond milk

1 tsp vanilla extract

1/4 tsp cinnamon

1/3 cup cacao nibs

1/3 cups pumpkin seeds

1 zucchini, grated

2 carrots, grated

1 medium apple, chopped,

1 tbsp coconut oil, melted

2 tbsp chia seeds mixed with 6 tbsp water to form a gel (this is the egg replacer)IMG_9049Preheat to 350 degrees. Start by making your chia gel, it should take about 5 minutes to set. Continue by combining dry ingredients (I ground my own buckwheat flour and oat flour in my magic bullet) in one bowl. In another, combine the wet ingredients (including sugar, oil, and chia gel here).IMG_9053Add the wet ingredients to the dry, stir, and then add veggies, seeds, apple, and nibs. Stir until well combined.IMG_9054In a greased muffin tin, fill each cup.IMG_9057Place in oven and bake for about 20-30 min. When a fork comes out clean, your muffins are done!IMG_9061IMG_9060Enjoy! 🙂

Raw Vegan Carrot Cake. That’s right, I said it, and I meant it! (Also gf!)

P1030080_2I’ve been following this blog for awhile, and some of the things the author comes up with look absolutely amazing! This carrot cake has been taunting me for some time, and I finally decided to try making it. Good news, it’s easy, it’s delicious, and aside from freezing time to let the first couple of layers set, it’s super fast to make (and eat).

P1030083_2A few modifications I made:

Subbed raisins for dates (mainly because I didn’t have any on hand)

Used a mix of almonds and cashews for the frosting

Used a mix of oat and buckwheat flour for the filling.

I also added a bit of maple syrup to the filling (about 2 Tbsp) and did not use the pineapple chunks (my belly decided pineapple is bad news a couple years ago).

What I would change:

Add more carrots! And I might consider shredding them, though it could be that my food processer is not primetime top choice quality, and I don’t have a high speed blender to make the frosting super smooth and creamy. All of that said, this ended up SOOOOO well. I highly recommend it! Here’s a link to the original recipe.

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P1030082_2playing pac-man with my cake…:)

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Nom!

Warm and Gingery Carrot-Apple-Parsley Juice. Zing!

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Last time I was in Portland, I finally got to stop at a juice truck that I’ve been dying to try for ages. Their smoothies and green juices were originally what I was super excited about, but being that it was October and blustery and rainy, I decided to try a hot juice to boost immunity. I didn’t fully anticipate two things: 1) Hot juice is delicious. Duh, apple cider…don’t know why I never made that connection; and 2) garlic is not something I enjoy in juice. That said, I did buck a nasty cold going around, so maybe it all worked out. Either way, I’ve been drinking hot juices of varying combinations for a few months and found myself headed back to Portland this afternoon to see some of my best friends. It just seemed right to post my favsie warm juice concoction.

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In your juicer, combine:

2 large carrots

2 regular or 3 small apples

1 handful of parsley (Italian parsley was what I had)

A generous cut of ginger (I used about 2 inches)

After juicing, place on stove in small saucepan, heat until just before boiling (if you do let it boil, it gets really, really foamy. Too foamy). Once warm, remove from heat, drink and enjoy the spicy zing!

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