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I originally made a similar recipe years ago when I was working at a cafe and the chef was known for his amazing Carrot Soup.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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recipe: egg-free thyme rolls

Egg-Free Thyme Rolls

Makes 2 dozen

Ingredients:

2 cups warm water
1/2 cup granulated sugar
1 1/2 tbsp active dry yeast
1 tsp salt
1/3 cup oil (any kind), plus more to grease
4 tbsp ground thyme leaves
6 cups all-purpose flour (or if adding whole wheat, make sure the two flours equal 6 cups)
Butter

Steps:

1. In a large bowl, combine the water, sugar, and yeast. Mix well, and cover with a damp tea towel for 10 minutes.

2. After mixture has bubbled, add the salt, oil, thyme, and flour. Knead in the bowl or on a floured surface until well-combined. Dough should not stick to your fingers. Grease another large bowl. Cover once again with a damp tea towel and let rise for 1 hour.

3. Preheat oven to 350°F. Punch down the dough and separate in two. Then cut each section into 12 equal pieces, totalling 24 eventual buns. Grease 2 12-cup muffin pans. Roll each piece into a ball and put in a muffin cup. Cover all 24 again with a damp tea towel and let rise for 30 minutes.

4. Once risen, put in the oven for 20-25 minutes. Remove when tops are golden brown. Brush with butter and serve warm! Store in an airtight, room-temperature container for up to 7 days. Can be frozen, thawed, and eaten as well.

Emory

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recipe: apple berry breakfast bars

This is a recipe that you can really make your own. I will list what I used for our breakfast bars, but the berries, seeds, and butter are completely your choice! It is also a wholly vegan recipe, unless you choose butter or margarine that has dairy in it. Really, it’s just a delicious and quick alternative to a more traditional breakfast- perfect for those busy mornings when you need to grab something on the go.

Apple Berry Breakfast Bars

Makes 12 squares

Ingredients:

(For the filling:)
2 cups apples, any kind, peeled and chopped
1/4 cup maple syrup or honey
1 tsp ground cinnamon
Squeeze of lemon juice
1 cup berries, any kind (I used Saskatoon berries)

(For the bottom and topping:)
1/2 cup brown sugar, packed
1 1/4 cup large flake oats
2/3 cup all-purpose flour
4 tbsp seeds, any kind (I used Super Seeds by Blue Menu which included sunflower and pumpkin seeds)
1 tsp ground cinnamon
1/3 cup butter or margarine (I used vegan), more to grease
Pinch of salt

Steps:

1. In a medium saucepan, combine the apples, maple syrup, cinnamon, and lemon juice. Cook over medium heat until apples are soft and ingredients are well-combined, stirring often. Remove from heat and set aside.

2. Preheat oven to 350°F. In a medium-sized bowl, add the brown sugar, oats, flour, seeds, remaining cinnamon, butter, and salt. Mix until it’s all blended together.

3. Pour half of the crumble into a well-greased, square baking dish. Press down until even and flat. Then add the filling, distributing evenly as well. Spread the berries on top. Finally, top evenly with the remaining crumble mixture. Place in oven and bake for approximately 45 minutes. Let cool, then refrigerate in an airtight container. 

Emory

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