Buttercup Squash Soup

Hi All I hope your week is going well so far. This weekend I had the pleasure of teaching some lovely ladies how to make a 3 course holiday vegan meal. We started of with a Buttercup squash soup and ended with a delectable brownie complete with raspberry compote.

Today I'm going to share with you the recipe for this simple yet delicious squash soup. It was hearty & delicious, pot scraped & cleaned out delicious lol.

If you decide to create this dish, let me know how it turned out!

Btw all Veggie ingredients were locally sourced!

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Ingredients

1 butter cup squash (skinned) Cut into 4-5 pieces

1 Cup Coconut Cream

1 Tsp Pink Himalayan sea salt

3 cloves garlic

1 tbsp Vegetarian seasoning

1 shallot

1/2 white onion

1 white potato

1 sprig of rosemary

1 tablespoon chopped Ginger

1 tbsp olive oil

Method

Boil Chopped butter cup squash until soft then drain water and let sit

Boil potato until soft, drain water and let sit

add coconut milk, garlic, onions, shallots, ginger to blender

add chopped squash & potato to blender then add seasoning and boiled potato

Blend

Open blender and add olive oil

Blend

Pour mixture back in pot on stove and let simmer on Medium heat for 7 min

Cool then serve

Enjoy! xox

Vegan Burgers

Hi there! I want to share with you the recipe for these AH-mazingly tasty vegan burgers.I don’t know about you but I’m kind of tired of bowls and soups these days and am craving something a bit more “meaty” without the meat.Check these out, I know you’ll love it! Ingredients1 Cup Texturized vegetable protein2 pieces of Ezekiel breadEgg replacement (=1 Egg)1/2 Cup Chopped Spinach3/4 Cup Water1/2 Cup Gluten free flour1 tsp Season salt1/2 Cup Diced Onions2 tbsp Organic Soy sauce

• Soak 1 Cup of TVP in 3/4 cup water for about 5 -10 min or until softened

• Toast Ezekiel bread then crush into crumbs

• Add 1 tbsp egg replacement to 2 tbsp water and mix

• In a large bowl add all Ingredients.

• add 3/4 cups of water and then keep adding while mixing until mixture is moist and firm.

• Add oil (olive or coconut oil) to skillet on stove and place on medium heat.

• Take a spoonful of mixture and form into ball place in pan and flatten with wooden spatula.

• Keep burgers on skillet for 7-10 min or until golden brown and crispy on both sides.

• Cool then serve!

Spelt Pretzels

I am so excited about the way these pretzels turned out, since I’ve always enjoyed the unhealthy white flour version I was glad that these tasted just as good!  Folks, pair this delicious pretzels with a seasoned olive oil dip and you’ll be licking your lips….

Ingredients

1 Cup Spelt Flour 1Tsp Sea salt 1/2 Cup distilled water 1/2 Tbsp Baking Powder 1 Tbsp Olive or Coconut Oil 2-3 Tbsp of Cornmeal

Directions -Add dry ingredients together then oil and water, kneed until all smooth. -Roll dough around in cornmeal -Use knife and slice thin long slice pieces of dough -Flatten hands and roll out dough into 20-24 inch rope -Cross dough over and press ends into the bottom of the “U shape” -Place on olive oil sprinkled, parchment paper lined-cookie sheet -Drizzle olive oil onto pretzels -Place in preheated oven ( 350F) and bake for 15-20 minutes -Remove and dip brush in olive oil swipe over pretzels and sprinkle rock sea salt