Rich Creamy Carrot Soup

This Vegan soup recipe is so creamy you won’t believe not one drop of cream is used making this! Choosing more vegan recipes in 2015 has kept me out of dairy land and this one makes me feel like I’m not missing a thing!

 

Rich Creamy Carrot Soup
Author: 
Recipe type: Vegan Soup
Serves: 5-6
 
Creamy Carrot Soup
Ingredients
  • 3 large carrots peeled
  • 1 sweet potato peeled
  • 2 red potatoes peeled
  • 5 stalks celery hearts
  • ½ yellow onion
  • 3 cloves garlic
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons olive oil
  • ½ tablespoon sea salt
  • 2 -2½ cups vegetable broth
  • Avocado for garnish
Instructions
  1. Chop carrots , sweet potato ,red potatoes ,celery, and onion in bite sizes
  2. mince garlic
  3. grate fresh ginger
  4. In large saute pan or pot place vegetables and oil and saute for 10 minutes on medium heat
  5. add the 2 cups of vegetable broth and salt, bring to a simmering boil and reduce heat to medium low
  6. simmer till vegetables are tender about 15 minutes
  7. let cool about 15-20 minutes before processing as it can be dangerous to blend hot liquids! I found out the hard way when I was blending a squash soup once,ouch!
  8. Process in blender or food processor till creamy, add extra vegetable broth for desired consistency
  9. depending on vegetables water content. I almost always add another ½ cup in the winter months when veggies are not as fresh.
  10. You can leave it as my girls call it "baby food" consistency like in my pictures and garnish with avocado, salt and pepper to taste. I love it a bit thicker because it feels a little more substantial for a main course, and is very filling too!

Couscous Salad with Radishes and Pine Nuts

Healthy Couscous Salad Recipe

Happy Healthy Living couscous salad is a very refreshing salad, the combination of couscous, radishes and pine nuts, seasoned with orange juice and cilantro make this a very distinctive side dish that complements roasted or grilled meats poultry or fish. This festive looking salad is a unique holiday addition to your table. This couscous salad is packed full of vitamin C which we all need a shot of during the holidays too!

This makes 6 servings.

couscous salad ingredientsCouscous Salad Ingredients:

  • 1 cup chicken or vegetable stock
  • 1 1/2 cups water
  • 1/4  teaspoon sea salt
  • 1 1/2 cups uncooked couscous
  • 1 1/4 cups orange juice divided
  • 1 tablespoons grated orange peel
  • 1/2 cup chopped fresh cilantro
  • 1/4  cup olive oil
  • 1 cup thinly sliced radishes
  • 3/4 cups pine nuts (pignolia) toasted*
  • 2 tablespoons cider vinegar
  • Sea salt & fresh ground black pepper to taste

Couscous Salad Directions:

In a medium saucepan, bring chicken stock , water and salt to a boil. Add couscous in a slow and steady steam, stir until liquid has been absorbed. Turn off heat. Cover and let stand 2 minutes or until couscous is tender.

boiling couscous

Spread couscous on a 15 x 10 x 1 baking sheet or other large container. Let cool 10 to 15 minutes. Separate clumps of couscous into individual grains by rubbing them between your palms or with a spatula.

couscous on pan

When couscous is cool, transfer to a large bowl. Add 1 cup of orange juice, orange peel and cilantro, toss to blend. You can always do this ahead of time and refrigerate up to 1 day.

couscous salad recipe

Before serving add oil, radishes , toasted pine nuts or walnuts, vinegar and remaining 1/4 cup orange juice, mix well. Season with Salt and Pepper and serve immediately.

couscous salad in bowl

 

Couscous Salad Tips

* Fresh (and as local as you can) pine nuts should be used. If you are making this salad out of pine nut season be careful where your pine nuts come from. We learned this from experience from a pesto recipe I tried with pine nuts imported from overseas. They left a metallic taste in our mouths for days which is not a pleasant taste.

Walnuts can be substituted if fresh pine nuts are not available. In my images you can see I ended up with walnuts at the time of my posting. I toasted them for approximately 5 minutes at 350 degrees, just long enough to bring out the oils.

 

3 Step Log Cabin Chili

Easy Chili Recipe

Today I am making a simple but hardy log cabin chili. I call this my easy chili recipe. Actually I started last night by washing, sorting and soaking the dry beans over night. This is a 3 step chili that is easy, vegan and filling. You can use canned beans but economically your better off with dried beans. Honestly it doesn’t really take that much work just a quick reminder from our trusty electronic devices can help us set aside that 5 minutes it takes to prepare the beans in step 1.

You won’t be disappointed with your savings and the satisfaction it gives you. I do soak the chick peas separately so that they keep their light color, otherwise the black beans darken them. If you really don’t care about the looks soak everything together.

3 Step Log Cabin Chili
 
Ingredients
  • 1½ cups dry kidney beans
  • 1 cup dry pinto beans
  • 1 cup dry black beans
  • 1½ cups dry chick peas (garbanzo beans)
  • 1 28 oz can of crushed tomatoes
  • 1 6 oz can of tomato paste
  • 1 cup of diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • ⅓ cup minced cilantro
  • ½ cup green pepper
  • 1 clove garlic
  • 1-2 dried chile chipotle peppers whole
  • 1½ teaspoons cumin
  • 1 teaspoon pepper
  • ½ teaspoon cayenne pepper
  • 1½ tablespoon chili powder
  • 1 - 2 cups frozen corn
  • 8 cups water
Instructions
  1. Wash and sort through beans, place in large pan and cover with water so there is at least 3-4 inches of water above the bean level. The beans will absorb the water, double in size and you do not want them to dry out. This is done the night before or 8-10 hours before you want to start your chili. I do soak my chick peas separately. Drain beans and give them a quick rinse. I also mix together my dry spices now so if I am low or out of something I am aware before step 2.
  2. Place beans back into pot and add 8 cups water, add the onion, celery, carrots, green pepper, garlic, cilantro, chili chipotle peppers and ½ of the dry spices. Bring to a boil, reduce heat to simmer, cover and cook 2-3 hours till the beans are tender.
  3. Once beans are tender scoop out and remove chilies then add in your tomatoes, corn and the rest of the spice mix. Cook uncovered on low for another 30-40 minutes letting the chili thicken up nicely. Serving suggestions: corn bread, sour cream, tortilla chips, grated cheese, green onions and I love to put a good sprinkle of nutritional yeast on mine to keep it vegan.

 

 

One of the best things about this chili is its done in three simple steps and anything broken down into parts in life is easier to do.

Hints:

  • You can get step one done and go onto doing something else like get your precious beauty sleep.
  • Part two can be done and you could actually put that part into the refrigerator up to 3 days and finish it another time if you wanted.
  • You could do part one and two on your day off and then save part three for a late day at the office when you come home and just want to order pizza but long behold 30 minutes on the stove and you have yourself a nice healthy dinner!

I would love to know what you think about this easy chili recipe and any other healthy recipes that you might have.

 

Delish Vegan Brownies

Happy Healthy Living Vegan Brownies

vegan-brownies

We discovered these vegan brownies at our local tea shop and found that they were amazing! We decided that we needed to learn how to make them and share them with you.

These little vegan brownie delights will bring much happiness to your taste buds! I know you’re suppose to wait till they are completely cooled but shoot that is too hard to do with the chocolate aroma these babies create. So vegan and so good!


Delish Vegan Brownies
Recipe type: vegan
Cuisine: vegan dessert
 
Ingredients
  • Ingredients:
  • 1 cup coconut oil
  • 
4 oz. (or 112 grams) bittersweet chocolate or to be even more strict just use unsweetened chocolate with 70% (or more) cocoa solids.
  • 1 tsp vanilla
  • ½ cup hot water
  • 2 cups sugar** Coconut sugar or Vegan Brown Sugar
  • 1 cup organic pastry flour 
1/2 whole wheat flour
  • ½ cup Almond flour
  • 
3/4 cup dutch process cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 
1 tsp salt
  • 2 Tbsp flax seeds (ground)*
  • 
6 Tbsp hot water
  • 2 Tbsp hemp seed sprinkled on top
Instructions
  1. Preheat oven to 350°F and grease an 8 x 8 pan.
  2. In a double boiler or a bowl set atop a pot of gently simmering water, melt the coconut oil, chocolate squares and vanilla together.
  3. Mix ½ cup of hot water and stir into the coconut/chocolate mixture. Add sugar and remove from heat. The sugars will dissolve a bit but you don’t need to completely dissolve it.
  4. In another bowl, sift together the flours, cocoa, baking powder, baking soda and salt. Whisk to combine.
  5. In yet another bowl (small one), mix the flax seeds and 6 Tbsp of hot water, allow to sit for 2-3 minutes.
  6. Combine the chocolate/coconut oil mixture with the flour mixture and stir to incorporate. Add the thickened flax and stir that in as well.
  7. Pour the batter into the greased baking pan sprinkle with hemp seeds and bake for 30-40 minutes.
  8. When finished, remove the brownies from the oven, set atop a cooling rack and get busy somewhere else. These need to be completely cooled before consuming. If you attempt to eat them before they are properly cooled, they will crumble. When they are properly cooled, you can’t even tell they are eggless, I promise!

Interesting Vegan Help:

** Most popular brands of white and brown sugar are NOT vegan. An animal product called “bone char” is used in the bleaching or whitening process and therefore renders the sugar useless in vegan baking.

* To replace eggs as binders in a recipe, you can use arrowroot, soy, lecithin, flaxseed mix, pureed fruits or vegetables, silken tofu or unflavored vegetarian gelatin powder (agar agar). For every egg replaced, 1/4 cup of the substitute is used.

If eggs are needed for leavening agents, baking soda or a commercial egg replacement powder such as Ener-G can be used. For every egg replaced 1/4 cup of the substitute is used.

If eggs are used for moisture, fruit juice, water or pureed fruit can be substituted.

We would love to know what you think about our vegan brownies recipe and please like us on Facebook!

Cheers!