Cream of Sweet Potato Soup

Catch full video here

     Soup, soup, soup!!!  I just love it, and what is wonderful about my Cream of Sweet Potato Soup is that you can enjoy it warm or cold.  Which means, as an added bonus, it is perfectly served summer or winter.  Lastly, this is a wonderful plant based vegan dish, a easy opportunity to incorporate a meatless meal into your week.  I think you will be surprised how satisfying this can be.  Try it and see!  ;)

Ingredients~

6 cups Vegetable or Chicken Broth

1 pound Baby Carrots, or diced Carrots

3 large diced Sweet Potatoes

2-3 chopped Zucchini

1 chopped Onion

1 Tablespoon chopped Garlic

Seasoning as desired (I used Salt, Pepper or Cayenne)

 2-14oz extra firm Tofu, broken up 

1 can Coconut Cream

Sliced Green Onion as garnish if desired

Everything Bagel Seasoning as garnish if desired

     Bring all ingredients to a boil except for Tofu and Coconut Cream, boil for 10 minutes, reduce to simmer with lid for 30 minutes.  When finished, stir in Tofu and Cream, use immersion blender to blend, or add to heavy duty blender and turn into soup in batches if necessary.  Feel free to serve over rice or just as is, garnish as desired!  Enjoy!  :)

Cream of Tomato Basil Soup

 

    Click Here for Video!

     If you are looking for a simple easy delicious bowl of grub, keep reading!!!  This highly sensational bowl is good enough to keep for yourself, but there is plenty for two...even if you are the second person!  Each of the two servings are a generous cup and a half, each of them being 214 calories, 30g carbs, 7g fiber, 23g net carbs, 6g protein and 9.4g fat.  This is a perfect Vegan dish as it stands, but if you want to bulk it up feel free to add more vegetables from carrots, to broccoli to cauliflower, not to mention spaghetti squash.  And of course if you are not plant based, feel free to add cottage cheese, beef crumbles or diced chicken.  Let me know how you end up creating the perfect mouth full!  ;)

Ingredients for 3 cups~

2 pounds diced Tomatoes

1 medium chopped Onion

1 Tablespoon chopped Garlic

1 Tablespoon Olive Oil (feel free to omit if desired)

Handful of fresh Basil Leaves

1/2 cup Oat Milk

Seasoning as desired

     Toss Tomatoes, Onion, Garlic and Oil, and spread on parchment lined cookie sheet, may need two cookie sheets so vegetables are not crowded.  Bake at 400 for 1 hour, remove, slightly cool and add to blender along with Basil Leaves, and blend to desired consistency, pour in Milk and Seasoning til smooth.  Enjoy :)

Travel Pancakes

Catch full video Here!

     I have an upcoming trip looming, and as always, I plan and prep my food even when out of my zip code.  So I bring with me what I can to keep myself safe...and quite frankly, I like my own food better than anyone else's.  Starting my day off right is of high importance, so creating my Travel Pancakes was a natural next step.  Not to mention, they are super good, and can hang at room temperature for several hours.  These sugar free beauties are only 302 calories, 27g carbs, 8g fiber, 19g net carbs, 25.5g protein, and 10g fat...did you pick up on that protein number!?  Macros don't include added fruit, add fruit to batter as desired, plenty sweet with Apples and Blueberries.  Simply satisfying!!!  :)

Ingredients for one serving~

1/3 cup Oats

1/3 cup Egg Whites

1/3 cup Cottage Cheese

2 Tablespoons Ground Flaxseed

Large handful of fresh Spinach Leaves, feel free to add as much as desired

2 Tablespoons shredded Carrots, feel free to add as much as desired

Chopped Apples, as desired

Blueberries, as desired

     Add first 6 ingredients to blender, and whip til smooth.  Drop by 1/3 cup on hot Pam sprayed skillet, add desired amount of Apples and Blueberries on top batter and slightly press down, flip Pancake when ready and cook other side.  As an alternate method, I made 3 batches at once when preparing for travel,  and baked the Pancakes at 375 for 15-20 minutes on silpat lined cookie sheet.  Either way works, making a large batch was easy for the oven, and the single batch was easy in the skillet.  Enjoy :)  

Green Chili Potato Soup

 

     Winter or Summer, this soup is one that is sure to please.  In fact, I ate it hot as well as cold and enjoyed it just the same!  A perfect meatless meal, or feel free to add a little extra protein if you feel the need.  And the real beauty is you can add a little kick, or keep it on the mild side.  So many options in one little bowl.  But if you are looking for delicious bites of vegetables, all blended in a nice bouquet of flavor, this is one to try!  

Ingredients~

1 chopped Yellow Onion

1 Tablespoon Olive Oil (sub with Water if desired)

1 Tablespoon chopped Garlic

Dash Cayenne Pepper, if desired, adjust to temperature preference

1 pound diced Potatoes

1 pound cooked Corn

1 pound diced Green Chilis, feel free to add 2 pounds if desired

Seasoning as desired

Oatmilk, to desired consistency of soup

     Add Onion, Olive Oil, Garlic and Pepper to skillet and saute til golden brown, low and slow.  Meanwhile, bring pot of water to boil, add Potatoes and simmer for 30 minutes, drain and allow to slightly cool.  Add all ingredients to large blender and blend to desired consistency, utilizing the Oatmilk as the gauge.  Enjoy  ;)

Mashed Yuca

      If you are not familiar with Yuca, it is the root of the Cassava plant, you might even call it the little darling of Latin America.  It is often boiled or fried like a potato and consumed as a snack or a side dish.  It is very starchy with a sweeter nuttier taste than potatoes.  For a 1/2 cup of Yuca it is  165 calories, 39g carbs, 1.9g fiber, 37.1g net carbs, 1.4g protein and .3g fat.  I started out trying to buy it in its natural form in the produce department, but it turned into a debacle when I tried to trim and peel it.  So I have opted to default to the frozen section where it is ready made, just waiting for Paige to prepare.  But you do you Boo.  ;)

Ingredients~

Yuca, frozen or fresh and peeled

Butter, Broth, or Milk as desired

Seasoning as desired

     Bring pot of water to boil, add Yuca and simmer for 30 minutes, or until fork tender, make sure water covers Yuca.  Drain, add Butter, Broth or Milk as desired, mash to desired consistency.  Season as desired.  Enjoy  :)