recipe: cozy winter soup

Ingredients:

4 tbsp oil, any
4 cloves garlic, minced
1 medium yellow onion, chopped
4 cups vegetable stock
1 cup coconut milk
2 tbsp lemon juice
1 large yellow squash, cubed
2 cups Basmati rice, cooked

Steps:

1. In a large pot, heat oil over medium. Add the garlic. Chop the onion and add it to the pot. Next add the vegetable stock, coconut milk, and lemon juice. Continue to cook over medium. 

2. Cut the squash in half lengthwise. Scoop out the stringy bits and seeds. Scoop out the rest, cubing it and adding it to the soup. Cook for approximately 20 minutes.

3. In the meantime, cook the Basmati rice and set aside. Once the vegetables are cooked through, you can add the soup to a food processor or blender. Blend until smooth.

4. Return the soup to the pot. Stir in the cooked rice until completely combined. Serve warm.

Emory

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recipe: vegan pumpkin pie tarts

It’s almost Halloween!!

Full disclaimer- this recipe takes awhile to prepare. It is my promise though, that it is so worth it! Having fresh ingredients always makes a huge difference. As always, you don’t have to make this dairy-free. Simply substitute vegan butter and almond milk for those with lactose.

Vegan Pumpkin Pie Tarts

Makes 24

Ingredients:

(For the tart crust)
4 cups all-purpose flour
1 tsp salt
1 cup vegan butter, room temperature
1 1/4 cup cold water

(For the filling)
2 1/2 cups pumpkin puree, mashed
3/4 cup unsweetened almond milk
2 eggs
1 cup brown sugar, packed
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger

Steps:

1. To begin, start with a large pie pumpkin. Cut it in half lengthwise, scooping out the seeds and stringy bits. Using a large spoon, remove the inside flesh. Then place it in a food processor or blender, and blend until it becomes a smooth paste. (This took me upwards of 20 minutes in a blender. Be sure not to add water! It will get there eventually.)

2. Prepare the tart crust. Preheat oven to 400°F. Grease the muffin trays and set aside. In a large bowl, combine the flour, salt, and butter. Mix well at first, then knead by hand in the bowl. Slowly add the water, ensuring that it is well-combined before adding more. In the end the dough should be somewhat sticky but mostly crumbly. 

3. Transfer dough to a floured surface. Continue to knead until it is ready to be rolled out, cut into 24 circles, and place in the muffin cups. Once you have completed those steps, it is time to fill them.

4. Prepare the filling. In a medium bowl, combine the pumpkin puree, almond milk, eggs, brown sugar, nutmeg, cinnamon, salt, and ginger. Beat over medium speed for 2 minutes, ensuring that it is completely combined. Then scoop the filling into each tart, filling no more than 3/4 full. Place the tarts in the oven and bake for 30 minutes, or until filling has firmed up and tart shells have turned golden brown. Remove, let cool, and top with your favourite dairy-free (or not) whipped cream or ice cream! Or, just eat them as is.

Emory

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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: 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: creamy (& vegan) roasted cauliflower soup

Who doesn’t love a hot bowl of creamy soup during the cooler months? There is something so comforting about having that little circle of warmth in front of your face, and inhaling the rich aromas that it gently gives off.

I personally have become a fan of serving soup for get-togethers. It is a nice alternative in having to come up with several appetizers for several people. The best part is that it can be made days or weeks in advance. Simply freeze it upon making it, removing it and heating it on the stove the day of the event!

Not everyone will grab a bowl, but those that do will appreciate its rich and smooth taste. Best of all, it is quick to make and incredibly healthy. I guarantee that no one will guess that it’s vegan.

Creamy (& Vegan) Roasted Cauliflower Soup

Ingredients:

2 tbsp oil
1/2 head of garlic, or at least 5 cloves
1 Spanish onion, chopped
1 medium head of cauliflower, chopped
5 cups vegetable broth
1 1/2 cups coconut (or almond) milk
1 tsp lemon juice
1 tsp salt
1/2 tsp pepper
1/2 tsp ground thyme

Steps:

1. Heat the oil in a large pot. Remove the skin from the garlic, chop it, then press down on it with a knife to release the juices. Throw it in the pot and leave it on medium heat. 

2. While the garlic is cooking, chop the onion and cauliflower and add it to the pot as well. Then add the vegetable broth, coconut (or almond) milk, lemon juice, salt, pepper, and thyme. Bring to a boil, then reduce to medium and continue to cook for another 10 minutes. Then remove it from the burner and set it aside.

3. Very carefully, transfer the soup into a blender. Don’t add too much when it’s still hot. Blend a little bit, pour it into a new bowl or container, then blend, pour, blend, pour, etc. until the entire soup is a nice puree. From there, you can either eat it on the spot, keep it in the fridge for a few days, or freeze it for a few weeks. It’s up to you! Enjoy!

Emory

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

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