recipe: carrot dill soup

I originally made a similar recipe years ago when I was working at a cafe and the chef was known for his amazing Carrot Soup. Then when I was needing a Easter-inspired recipe for the magazine that I write for, I thought what food is more fitting than carrots? I just had to recreate this soup, this time with a vegan twist.

This recipe is dairy-free, but it doesn’t have to be! Simply substitute milk products for the almond milk. It is an easy and versatile soup.

Carrot Dill Soup

Ingredients:

4 tbsp oil, any kind
3 cloves garlic, chopped
1/2 yellow onion, chopped
8 large carrots, peeled and chopped
3 1/2 cups vegetable stock
1 cup almond milk
2 tbsp fresh dill (or 2 tsp dried dill)

Steps:

1. In a large pot, heat oil over medium. Add garlic and onions, and cook for 5 minutes or so. Meanwhile, prepare the carrots. Throw them in as well. Finally, add the vegetable stock, almond milk, and dill to the pot. Continue to cook over medium heat for another 25-30 minutes.

2. Once the vegetables are cooked through, remove from heat and let cool slightly. Blend the soup in a food processor or blender. Serve immediately as is, or top with sour cream and dill. Can be refrigerated up to a few days or frozen up to 3 months.

Emory

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recipe: lovely marble cupcakes

This Valentine’s Day, I have prepared three separate recipes that can be combined into one delicious meal for you and your loved one(s)! They are the deeply red and delicious Borscht Soup, healthy Soda Heart Bread, and these lovely and sweet Marble Cupcakes.

You can choose to make all three, or only two, or just one. Or none. ;-)))

Regardless, each recipe is packed full of flavour, warmth, and of course, love. Happy Valentine’s Day!

Lovely Marble Cupcakes

Makes 12

Ingredients:

(For the cupcakes)

1 cup butter, room temperature
1 cup granulated sugar
2 egg whites
1 tsp vanilla extract
1/2 tsp lemon juice
1 cup all-purpose flour
1/2 tsp baking powder
1 tbsp unsweetened cocoa powder
1 tbsp milk

(For the frosting)

1 1/2 cups icing sugar
2 tbsp butter
1/2 tsp vanilla extract
1/2 tsp lemon juice
6 tbsp milk (more or less, depending on desired consistency)
Sprinkles, optional

Steps:

1. Preheat oven to 350°F and line 12 muffin cups with liners. In a medium bowl, beat together the butter, sugar, and egg whites until they are smooth and fluffy. Add the vanilla extract and lemon juice. Sift in the flour, then add the baking powder, stirring until completely combined. Set aside.

2. In another bowl, mix the cocoa powder and milk together. Then fold in half of the cupcake batter, stirring until it becomes a smooth chocolatey mixture. 

3. Using a teaspoon, add a heaping spoonful of vanilla batter to each muffin cup. Use another spoon for the chocolate, and repeat until all of the batter is gone and all of the cups are even. (They should be nearly half full.) Take a toothpick and swirl each cup around a couple of times. Then place in oven and bake for approximately 20 minutes or until a toothpick comes out clean.

4. Meanwhile, prepare the icing. Once the muffins have cooled, spread icing over each one. Using a cake decorating kit will yield the prettiest results. Top with sprinkles, if so desired! Finish off your Valentine’s Day- or any- meal with these beautiful, lovely cupcakes!

<3<3

Emory

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recipe: soda heart bread

This is one of two recipes that I have made this year in preparation for Valentine’s Day. Once again, this bread is deliciously dairy-free. However, you can swap out the almond milk for buttermilk and vegan butter for the real stuff in a heartbeat!

Soda Heart Bread

Ingredients:

1 3/4 cups unsweetened almond milk
1 tsp apple cider vinegar
1 large egg
4 1/2 cups all-purpose flour
3 tbsp granulated sugar
1 tsp baking soda
1 tsp salt
6 tbsp vegan butter

Steps:

1. Preheat oven to 400°F. In a medium-sized bowl, add the almond milk, apple cider vinegar, and egg. Whisk until well-combined. Set aside.

2. In a large bowl, add the flour, sugar, baking soda, and salt. Mix well. Then cut in the butter and keep mixing until flour becomes crumbly. Pour the wet mixture into the dry, and once it becomes a dough that isn’t too sticky, start kneading with your hands. Flour a surface and continue to knead for a few minutes, or until the dough has an even constancy throughout. 

3. Using a cast iron skillet or baking sheet with parchment paper, place the rounded out dough on top. Then cut a heart into the middle using a sharp knife or razor blade. Place in oven, and cook for 45 minutes or until bread becomes golden brown. Remove, let cool, then eat! Serve fresh with butter, or toast and turn into sandwiches. (This can be stored in an airtight room temperature container for up to five days.)

Emory

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recipe: borscht soup

Helllllllloooooooooooooo 2021!! I am SO happy to see you!

I always like to begin the new year with a healthy recipe post. I don’t know why- maybe to set the tone for a year of hopefully good health. Regardless, this one will be no different.

Here is a delicious recipe that is a bit of a different take on traditional borscht soup, all the while keeping you warm on those cool winter days. 

Borscht Soup

Ingredients:

4 tbsp oil
3 cloves garlic, minced
1 medium onion, chopped
3 tbsp tomato paste
3 medium beets, peeled and chopped with gloves
3 medium potatoes, any kind, peeled and chopped into 1” cubes
2 large carrots, peeled and chopped
1 head celery, chopped
8 cups water
2 vegetable stock cubes
3 tsp dill, freshly chopped or dried
1 tsp ground thyme
1 tsp salt
1/2 tsp pepper

Steps:

1. In a large saucepan, heat the oil, garlic, onion, and tomato paste over medium-low for 10 minutes. Then chop and add the beets, potatoes, carrots, and celery one at a time. Once all combined, pour in the water. Top off with the vegetable stock cubes, dill, thyme, salt, and pepper. 

2. Cook over medium-high heat for approximately 15 minutes, or until all of the vegetables have softened. Then remove from heat. Serve warm and fresh within a day or two. Or, freeze and thaw the night before serving. Enjoy!

Emory

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recipe: simplified holiday black forest cake

My mum’s favourite cake growing up was Black Forest Cake. We always had it for her birthday and special occasions, and it was always store bought. So now, I always associate this cake with such events. 

When I had it in my mind that I wanted to bake a more elaborate cake for Christmas, I immediately thought of Black Forest Cake. I searched online for recipes, and chose a few that had fewer ingredients, lesser time, and higher reviews. Then I combined them into this one.

This is a seriously moist and delicious cake that will impress your guests this holiday season. It looks beautiful and like you spent hours upon hours baking it, when it reality, it didn’t take long at all!

Simplified Holiday Black Forest Cake

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cups unsweetened cocoa powder
1 tbsp baking powder
1 tsp baking soda 
1 tsp salt
1 cup buttermilk
1/2 cup oil (I used canola)
2 large eggs
1 tbsp vanilla extract
1/2 cup hot water
1 bag frozen dark sweet cherries, pitted and thawed
2 containers whipped cream
1 bar dark chocolate
Butter, to grease

Steps:

1. Preheat oven to 350°F. Grease 3 8” or 9” round cake pans. Sprinkle flour overtop. Set aside.

2. In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Mix well and put off to the side.

3. In a medium bowl, add the buttermilk, oil, eggs, and vanilla. Beat on medium speed with an electric mixer for 1 minute. Then pour wet mixture into dry mixture. Add the hot water, and beat for an additional 2 minutes, or until well-blended.

4. Put cakes in oven. Bake for approximately 23 minutes or until a toothpick comes out clean. Remove from oven and let cool for at least 30 minutes before expelling from cake pans.

5. Remove enough whole cherries to line the perimeter of the cake. Then, begin slicing the remaining cherries in half. Once cakes have completely cooled, you can start assembling the cake. Set one cake down and slather in approximately 2 cups of the whipped cream. Put half of the sliced cherries on top. Top with another cake layer, and repeat these steps. Finally, add the last cake layer and cover the entire cake in whipped cream. Line the top of the cake with the whole cherries. Finally, cut the chocolate bar into thin pieces. Sprinkle half of the bar on the sides of the cake and the other half on top. Immediately refrigerate and devour within a day or two. Merry Christmas!

 

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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