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: gluten and dairy-free lasagna

Not only is this lasagna gluten-free and vegetarian, but I also made mine with dairy-free cheese! Talk about healthy! But you can certainly substitute some cheddar or mozzarella cheese for the dairy-free kind, as well as add a bit of hamburger meat (provided you have cooked it beforehand). This is something that I love to make in the summer months when we have a ton of fresh garden vegetables and only about 20 minutes to cook up a feast! It’s amazing!

Gluten-Free Vegetable Skillet Lasagna

Ingredients:

2 tbsp oil, any kind
1 large zucchini, sliced
1 cup spinach
1 cup mushrooms, diced
1/2 small yellow onion, diced
1 can diced tomatoes
2 cups grated cheese, any kind
Salt, to taste

Pepper, to taste

Steps:

1. Heat oil over medium in a skillet. Lay down a layer of zucchini. Spread the spinach on top, as well as the mushrooms, onions, tomatoes, and 1 cup of cheese. Then add the remaining zucchini and cheese. Add desired amount of salt and pepper.

2. Cover and continue to cook over medium heat for approximately 20 minutes, or until vegetables are cooked through. Then remove, slice, and serve!

Emory

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recipe: vegan dill pickle soup

Apparently Dill Pickle soup is suddenly sweeping the nation. When I first heard about it, I must admit that I was a little taken aback. I thought, that doesn’t sound good. Then I looked it up online. It looked a little better, but still not something that I wanted to eat. So I had no other choice but to make it! But rather than filling it with sour cream (an ingredient that I despise), I decided to make it me-friendly; which is vegan. I also decided to blend it, because in my opinion, it wasn’t as good or creamy when it wasn’t blended. 

So after all of those changes, how did it taste? Pretty darn good! But try it for yourself. 

Vegan Dill Pickle Soup

Ingredients:

2 cloves garlic, peeled and chopped
2 tbsp oil, any kind
3 tbsp vegan butter (or regular if you’re not making it vegan)
1/2 yellow onion, chopped
6 cups chicken broth
2 cups almond milk (or regular milk)
1 cup dill pickle juice
6 large potatoes (red or yellow), felled and chopped
2 cups carrots, diced
1 1/2 cups dill pickles, diced
1 tsp dried dill
1/2 tsp ground black pepper
1/4 tsp chilli powder

Steps:

1. In a large pot, heat the oil over medium. Throw in the garlic. Meanwhile, add the butter. Prepare the onion and throw it in as well. Continue to cook for a few minutes, then add the chicken broth, milk, and pickle juice. Prepare the potatoes, carrots, and pickles and add them as well. Cook over medium heat for approximately 20 minutes or until vegetables have softened. Remove from heat.

2. In a food processor or blender, blend the soup completely. Then return to the pot and add the dill, pepper, and chilli powder. Mix well. Serve when it’s still warm, or refrigerate for up to 3 days and reheat as needed. Finally, enjoy! This soup is kind of a big dill. ;-)

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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  • 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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