Vegan Coconut Curry Sweet Potato Soup with Spicy Chickpeas

It is sniffle season and we all are looking for ways to keep the yuckies away. I love to use food to help my family stay healthy and to get us back on our feet when the household is being raided by a stubborn cold.  My go to is a good clean, healing soup. I have a few on my blog that you can try during the allergy and cold season. They taste delicious and just might do the trick to get you and your family back on your feet. The only soup that is purely medicinal is my For Cold Season ~RED soup  . A few other tips during the cold season you may want to try:

Vegan Coconut Curry Sweet Potato Soup
Vegan Coconut Curry Sweet Potato Soup

 

  1. Drink plenty of clean fluids, like water, herbal teas and veggie broths.
  2. Get plenty of rest, when your body needs it.
  3. Get a little sunshine, Vitamin D does a body good. Light walks helps get circulation moving and helps removes mucus from the body.
  4. Do a little gentle yoga and deep breathing.
  5. Eat salads everyday.
  6. An apple will keep the doctor away and  few oranges. Fuel up with these fruits, because they are loading with vitamin C and fiber.

I have several soup recipes on the blog, so please click on the links below and try them out. Here’s to a speed recovery, so you can Set the Table with Love.

Spicy Garlic and Onion Soup ~ Thy medicine

S3 ( Smoothies, Salads and Soups) For A Happy Healthy Summer

Tri Color Carrot and Lentil Soup with Pistou

Vegan Coconut Curry Sweet Potato Soup

VEGAN COCONUT CURRY SWEET POTATO SOUP
• 1 small white onion, diced
• 2 cloves garlic minced
• 1 large sweet potato, cubed
• 2 Tbsp yellow curry powder
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp cinnamon
• Pinch of nutmeg
• 3/4 tsp sea salt + 1/2 tsp pepper
• 3 cups coconut milk (full fat) and 1/2 cup low sodium vegetable broth

 

DIRECTIONS:
In a large pot over medium heat put 1/2 Tbsp coconut oil in the pot.  Add the onions. Cook for a few minutes and then add garlic and stir.
Season with 1/4 tsp each salt and pepper and stir. Add sweet potatoes, add all the spices.
Cook for 5 minutes, stirring frequently. To help pull out the oils from the spices.
Add 1/4 tsp more salt and pepper and the coconut milk and 1/2 cup low sodium vegetable broth. Then cover.
Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
At the end of 25 minutes, taste and adjust seasonings as needed. Then puree using a blender. Transfer back to the pot, and allow to simmer for 3 minutes to thicken on low heat. Serve in a bowl with cilantro and spicy sautéed chickpeas. Enjoy!  Will keep in the fridge for 3-4 days and the freezer for a month.

 

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Buffalo Sauce Cauliflower Pizza with a Vegan Ranch White Bean Spread

Okay who doesn’t like pizza?  Who doesn’t like spicy buffalo sauce? Okay who doesn’t like Cauliflower? Alright put your hands down. LOL. 🙂  I love cauliflower. So, I was craving something spicy and pizza at the same time. I have heard of Buffalo wing pizza before, I think on television or saw it on a menu once, but buffalo sauce pizza. Hmm… How can we go Vegan or Vegetarian on this one?

I went Gluten Free Vegan on this recipe. It was super simple.  Now this recipe maybe spicy or not for you, so go with the level your GUT can take.

I used a pre made Gluten Free Vegan Pizza crust, that I found at Sprouts. This pizza crust  is in the section of their pre made meals and cheeses. I can not remember the name, but it is the only Gluten Free Vegan pizza-crust in that section.

Well here is what you will need and maybe a glass of water. Nah… That would not help anyway, according to food scientist, maybe some coconut water?

Enjoy!

Buffalo Sauce Cauliflower Pizza with a vegan Ranch Style White Bean Spread
Buffalo Sauce Cauliflower Pizza with a vegan Ranch Style White Bean Spread

Buffalo Sauce Cauliflower Pizza with a Ranch styled White Bean Spread

1 -2  pre made small pizza crust, drizzled with a little olive oil

2 Tbsp. olive oil 

2 cups cauliflower, chopped into florets ( you may have some left over, but the pizza crust come in a package of two)

1 tsp. garlic powder

1 tsp. paprika

1 /2 cup Louisiana  hot sauce or more.

Preheat the oven to 425°F.
In a large sauce pan.  Add the olive oil on medium low heat. Add the cauliflower and sauté until slightly tender, about 2-3 minutes. *NOTE: It will have to bake in the oven and that cooking time will get the cauliflower more tender.

Add the paprika and garlic on to the cauliflower and stir until all of the spices cover the veggies. Lower the heat and add the 1/2 cup of Louisiana hot sauce.  Stir the hot sauce into with the veggies, so it will coat the cauliflower completely. Here’s where your taste buds must take over. Give it a taste. See if you need more heat. Add more hot sauce according to your preference. *NOTE: If it’s too spicy, add just a little water at a time to decrease the heat. Keep the heat on, so the water can cook out of the cauliflower, if you decided to add it.

Once the cauliflower is drenched in hot sauce remove it from the heat, set aside.

Next:

Vegan  Ranch style White Bean Spread

1 can organic white beans

1 tbsp olive oil and 1/2 tsp  sea salt to seasoning the beans.

For Vegan Ranch flavoring

2 tbsp almond milk or coconut milk, unsweetened and original flavor
1 tsp garlic powder
1/4 tsp sea salt
1 tsp onion powder
1/4 tsp black pepper
2 tsp dried parsley
1 tbsp  apple cider vinegar, or lemon juice
1/4 tsp dried dill

Drain and Rinse the beans. Add the olive oil to a sauce pan. Add the beans and sea salt. Cook on a medium heat for 5 minutes. Stirring the beans. Remove from the heat, allow to cool down. Once cooled.  Add the beans to your food processor with all the rest of the ingredients, until very smooth. Taste to see if you need more salt or black pepper, you can also use cayenne pepper.

Next, add the bean spread to the lightly oiled pizza crust, spread it out evenly onto the crust.  Secondly, add the buffalo sauced cauliflower to the top of the white bean spread.  Nestling the cauliflower into the spread. Bake in the oven on 425 for as long as your pizza crust directions has instructed you. I cooked mines for 15 minutes. It is best to buy a pre made crust, because your toppings are already cooked.  If your pizza crust is frozen, allow it to thaw out before adding ingredients, so your ingredients do not burn before your crust is done.

I hope you enjoy this recipe and hey get adventurous and add your own twist to it. Try a Tuscan Pizza with veggies and a sundries tomato bean spread.

Set the Table with Love. 🙂

RAW Breakfast Burrito

I love making breakfast. It is truly my favorite meal of the day. So, I woke up this morning and I was craving a yummy burrito. Why? I do not know. I get weird cravings every now and again. But I wanted something clean and raw. I looked in the my fridge and was like, Eureka! I got it! A Raw Breakfast Burrito. This recipe is so versatile and easy to make. Add your own favorite veggies and spices to get a totally new experience. I hope you enjoy trying this Raw version of a Breakfast Burrito.

RAW Breakfast Burrito
RAW Breakfast Burrito

Ingredients: 

1 medium avocado, peeled and seeded

2 large chard leaves halves ( this will be your tortilla)

1/2 cup chopped organic baby bella ( mushrooms)

1/2 cup chopped red bell peppers

1/2 cup  sliced red cabbages

1/2 -3/4 cup grated cauliflower( this will be your cheese)

1 tsp of olive oil ( to massage into the chard leaves)

1 tsp of garlic powder

1 tsp or more of turmeric, (to color the avocados, this will make it look like a scrambled egg)

sea salt and pepper to taste

Directions: Mash the avocado with turmeric, sea salt and black pepper. Set a side. Take the chard leaves and drizzle a little olive oil on them. Massage the leaves,until they are covered with the oil. Add the avocado mixture. Next, Add all your veggies to the burrito, one on top of the other. I like to add my cauliflower aka cheese last. Spring a little sea salt, pepper and garlic powder if you like. You want to roll and tuck the chard until you have a nice burrito. Make sure to roll and tuck the chard toward your body. I like to cut it in half  to reveal all that yumminess. Enjoy!

For Cold Season ~RED soup

So what is RED soup! Well I came up with this concoction when my son got sick with a cold and I also got his cold as well. Since I am a kidney transplant survivor I have to use food as my medicine. Well duh, says,

“Let food be thy medicine and medicine be thy food”

― Hippocrates

Lol. I crack myself up. Okay back to the soup, so I make this soup to help boost our immune system up properly. I have to be mindful of how muchI boost mines since boosting your immunity as a transplant patient is not the best. Details one day later. Any who. So my friend got sick other day and I told her I would make her my RED soup. I have never made this for anyone outside my family. In one day she text me this message ~ My chest and breathing is better. She calls me a witch doctor, well maybe because I do grow my own medicines and herbs, dry them in my houses hanging from my fireplace. LOL.

So I thought I would share the recipe with you guys.

Tip here steep echinacea leaves in cleans soups, you get the healing benefits of the leaves and steep in your soup liquid like tea. Brilliant huh? If you do not have leaves growing in your backyard just open up a tea bag and pour half of the leaves in your clean soup.  Hey we put herbs in our soups all the time why not healing herbs. I suggest to put it in after you cook the soup and just before serving.

RED soup

1 cup of Red Bhutanese Rice

1/2 cup of Red quinoa

2 garlic cloves ( roughly chopped)

1 half of  a medium onion ( diced)

1  tbsp of chili powder ( add 1 tbsp at the beginning of cooking)

1 tbsp of paprika ( I know this is a lot)  ( add 1 tbsp at the beginning of cooking)

1 1/2  tbsp of garlic powder (add 1 tbsp at the beginning of cooking)

1 tbsp of onion powder

1 1/2 tbsp of ginger powder ( add 1 tbsp at the beginning of cooking)

1/2 tsp of turmeric

1 1/2  tsp of sea salt ( I used red salt) (add 1 tsp at the beginning of cooking)

1 1/2  tsp of cayenne pepper.

2 1/2 tbsp of olive oil

5 1/2  cups of water

Directions ~

  • Place oil in bottom of a sauce pan.  At the beginning of cooking ~ Add chopped onions, garlic and all the spices as directed, put aside the spices that will be added after you add the water, cook on a med low heat. Allow the spices to warm up a little to bring out their natural oils about a minute or two. Do not allow the onions and garlic to burn. Lower the heat if you need to.
  • Add the rice and quinoa. Cook the grains for a minute with the spices and aromatics.
  • Add 5 1/2 cups of water and the remaining spices and allow to cook on a low heat for about 40-45 minutes, until rice is done.
  • You should have a soup, not a stew.  Taste to see if you need more salt or any other seasoning, but this should do the trick. The point of this soup is to help boost the immune system and relieve the body from inflammation.
  •  Serve immediately adding your echinacea leaves on top and let steep for 5-7 minutes in soup.

This soup can be a bit spicy, if too spicy you can water it down for children. It is very detoxing as well, so it will make you go to little boys or girls room.  A good thing when you need to get toxins out of the body.

As you make this remember the first ingredient ~ SET the TABLE with LOVE.

Red Soup for the Cold Season
Red Soup for the Cold Season