Vegan Creamy Sweet Potato Soup
Creamy Sweet Potato Soup is so fresh and simple plus it’s quick and easy to make! It is one of the most delicious creamy soups you can make. This version is made with basil but there is a note below on substituting it for dill, I have a 6 sec vine video below showing you the quick basics of this recipe using the dill version. Try this recipe with flax milk which I absolutely love. I make it in the winter, but it's quite nice in the summer too.
1 Large Sweet Potato Chopped
1 Medium Sized Yellow Onion Chopped
4 Cloves Garlic Chopped
2 Stalks of Celery Chopped
1 ¼. c. Good Karma Flax Milk Unsweetened (or other non-dairy milk of choice)
1 tsp Sea Salt
1 TLBS. Oil, Either Distilled Coconut or Olive
8 Fresh Basil Leaves *, And More for Garnish
1) Throw All The Veggies In A Pot And Cover With More Than Enough Water
2) Bring To Boil And Cook Until The Sweet Potatoes Are Soft
3) In A Food Processor Put All Other Remaining Ingredients
4) Strain The Veggies And Add To Food Processor
5) Blend Till Smooth
6) Serve, Garnish With More Basil If You Desire
Takes Only 20-30 min From Start To Finish, Makes approx. 3-4 servings
*You Can Also Make This Soup With Dill Instead Of Basil, Substitute With 1/8.C. Of Fresh Dill
Key Limes are in season and thank goodness cause this pie from Cafe Gratitude is a licious treat. It's raw, vegan and gluten free!!
Opening Night At Gracias Madre, the new %100 Vegan and Organic Hip Spot in WeHo. Same people that do Cafe Gratitude, this video says it all....
I think it may just turn out to be a pineapple week. It's a good mid winter pick me up food! I think it's extremely fabulous on any salad or even a gluten free pasta dish.
DOLMADES- VEGETARIAN STUFFED GRAPE LEAVES
Dolmades is the name for stuffed grape leaves. This recipe is the vegetarian version, plus they are naturally vegan. I love to bring these to dinner parties, cause they are the best finger food! The key to these Dolmades is OIL!!! I spent a lot of time making Dolmades 10 years ago and could never get them to be like the ones I would have in the restaurant, I searched high and low for a recipe that made them oily; I had no luck, but eventually figured it out on my own. It you want to make them like the ones in the supermarket and at Middle Eastern restaurants this is the recipe for you! We use a lot of olive oil in this recipe and it will make the tastiest Dolmades you have ever had!
1/2c. Pine Nuts
1 1/2c. Rice Long Grain
1 Med Onion Chopped Fine
1/2c. Fresh Dill Chopped
1/2c. Fresh Mint Chopped
6 TBLS. Fresh Lemon Juice (Divided)
1 3/4c. Veggie Broth (Divided)
1 Jar of Grape Leaves (the big jar 1 lb.)
Olive Oil about 24 oz. or 3 cups (Divided)
This recipe takes a long time, about 4 hours, so be in for the long haul.
It makes approx. 80 Dolmades
1) First off you are going to make Rice Mixture
Saute Pine Nuts in Skillet for 3 min, just till browning, then set aside
Take Medium Sized Pot - Saute Onion With 1/4c. Olive Oil On Medium Heat, Till Onions Are Soft.
Add Rice and 3/4c. Veggie Broth, Let Cook 15 min, till the rice is al dente, we will finish cooking the rice after they grape leaves have been rolled
2) To the Rice add the Dill, Mint and 2TBLS. of the Lemon Juice. Mix till well combined. Add salt and pepper to taste, over salt it a little. Let the mixture cool to room temp
3) Now take the Jar of Grape Leaves and rinse leaves gently in a strainer
Start to separate the leaves out gently it is easier to do this now than later
You can trim the steam off the leaves at this time also
Fill a large pot with water and some salt, bring to boil then add all the grape leaves, and cook for about 5 min till leaves are soft
Drain the leaves, then cover with cold water, and then drain again.
4) Place a grape leaf shiny or smooth side down, vein or bumpy side up, on a flat surface like a cutting board. You want the pointy part of the leaves facing away from you. And the side where the stem would be pointing toward you
Put about 2tsp. of your rice mixture close to the stem part of the leaf
Start to roll once, then fold in the sides of leaves and keep rolling till the end, folding in extra sides if needed as you roll.
Place on plate closure side down to hold together
Repeat till all leaves are used.
*Some of the leaves will be unusable with holes, I set the seconds aside as I go, I usually make 2 piles once totally unusable and one sort of useable and if I have filling left I try to salvage the sort of usable ones. But use your best leaves first!
Take the unusable leaves and line your pot with them. Stack your already made leaves tightly into the pot and on top of each other.
5) Pour 1/4c. Olive oil, 1c. Veggie Broth, 1/4c. Lemon Juice and enough water to cover the top of all the grape leaves. Place a plate upside down onto the grape leaves to hold in place. Cover pot with lid
Heat just till simmering not boiling, and then turn down to low. Let cook about 30-40 min. This is when your rice will finish cooking in the leaves so make sure to cover all the leaves with water so this will happen. They are ready when tender with a fork. You can test one.
6) Let cool, then gently take out your leaves and line them in a cake pan (cake pan is best but you can use something else) cover with more olive oil. Don’t be shy here make sure the whole leave is COVERED to the TOP in OIL; it is going to seem like over kill but trust me it is not! This is the key to making these the BEST ever, you want all that oil. Keep in refrigerator till you want to use, place dolmades on a plate to serve. They keep for about 3-4 days in refrigerator
The best thing about Gluten Free Pizza at 800 Degrees in Santa Monica, is that they are really strict on their gluten free polices. The staff wears different gloves, they have different special gluten free cutting boards, and cutters. 800 Degrees is awesome for making sure that no contamination happens!! I highly recommend.
Garbanzo Bean and Cabbage Salad with some key limes for lunch today. Key Limes are my favorite thing in season right now. I squeeze them on everything. They have a sweet citrus taste that your gonna love!
Gluten Free and Vegan Cinnamon Rolls with Coconut Cream Frosting Recipe
Oooh! Cinnamon Rolls, how lovely are these, no refined sugar! So yummy, and good in the morning or anytime really, only takes about an hour from start to finish. Eat them warm!!
1c. Hot Water
1 ½ TBLS. Honey
I Packet Of Yeast
1c. Garbanzo Bean Flour
1c. Arrowroot Powder
1c. Tapioca Flour
1/4c. Brown Rice Flour
2 ½ tsp. Xanthum Gum
1 tsp. Sea Salt
2 Flax Eggs (2TBLS. ground flax, mix with 6 TBLS. water let sit 3 min)
4 TBLS. Coconut Oil Melted
1 tsp. Apple Cider Vinegar
4 TBLS. Coconut Oil
1 Can Coconut Milk Or Coconut Cream (only use the hard part of the coconut milk, let sit in fridge over night for best results)
½ tsp. Vanilla Extract
1 TBLS. Honey
½ tsp. Cinnamon
1. Mix hot water, yeast and honey together let sit 5 min (this activates the yeast)
2. In mixer combine flours, xanthum gum, sea salt, arrowroot powder
3. Add yeast mixture, flax eggs, apple cider vinegar, and coconut oil to flours, mix 2 min
4. Lay out plastic wrap on work surface. I usually use a big cutting board to work on. Generously flour the plastic wrap with brown rice flour, don’t be afraid to add a lot of flour.
5. Place batter onto plastic wrap. Flour the batter with brown rice flour, place another layer of plastic wrap over top.
6. Lightly roll out dough with a rolling pin until it’s about 1/4″ thick.
7. Remove the top layer of plastic wrap.
8. Spread your filling over the surface evenly, then roll up the long side to long side
9. Slice into 1″ buns. To slice the buns nice and easily is to use dental floss. Slide the floss under the rolled up dough and measure 1″, then by pulling each end in opposite directions, use the floss to slice through the dough cleanly.
10. Place onto a parchment lined baking sheet and let rise for 3o min in warm place.
11. Preheat oven to 400°F.
12. Bake for 15-20 minutes until lightly golden brown.
13. Mix frosting ingredients with a beater, and spread over rolls, some will melt into rolls, feel free to add more (only use the hard part of the coconut milk, let sit in fridge over night for best results, if using pure coconut cream, just use ½ can)
Makes 15 Rolls
Other Gluten Free Treats You Might Like:
Superfood Express in Santa Monica is one of my favorite spots for Breakfast with lots of Gluten Free items on the menu!!