Now that fall is finally here, it’s time to start eating warm soups again on chilly nights. It’s time to start cooking with the famous fall harvest vegetables too, like corn! I made this soup so it would be spicy and warming and using one of my favorite fall crops. A cup of this soup is not an appetizer but rather an entree. It will fill you up and give you enough energy to get through the season of preparing for Halloween, cooking for Thanksgiving and shopping for Christmas.
TIME: 30 minutes
oil for sauteeing
3 cups of water
2 cups of yellow onion diced (about 1 large onion)
2 large cloves of garlic minced
1 cup of celery chopped
3 cups of Yukon Gold potatoes cut into half inch cubes
1 chipotle from a can in adobo sauce
1 16 ounce pack of frozen corn or 2 cups of fresh corn
1 cup non dairy milk
1 teaspoon salt
1/2 teaspoon pepper
parsley for garnish
YIELDS: 8 cups
Heat oil at medium high heat and saute onions, garlic and celery for about five minutes or until the onions become slightly translucent and the celery has begun to soften.
Add the potatoes, corn, water, salt and pepper and cover. Reduce heat to medium low and simmer for about fifteen minutes or until the potatoes and soft.
Place about 3 cups of the soup in the blender or food processor along with the chipotle chili and non dairy milk and roughly blend.
Mix with the remaining soup and serve immediately. Garnish with parsley or cilantro for a more southwestern flavor.
I’m in love with this new smoothie that I thought of this morning and am drinking as I write. Autumn began yesterday here in Portland as the weather changed and it poured rain all night. I felt like I wanted something that was autumn like, and that contained those favorite ingredients like cinnamon and nutmeg. Instead of the tried and true combination of pumpkin and spices, I had frozen peaches in my freezer. Here’s what I came up with and I dedicate it to the changing of the season, with a little summer and a little fall.
TIME: 5 Minutes
2 cups of cashew milk or nondairy milk of choice
2 cups or frozen peaches
1/2 teaspoon cinnamon
2 teaspoons maple syrup
1 pinch of nutmeg
Yields: 1 cup
Place all ingredients in a high speed blender and blend well.
TIME: 5 Minutes
1/2 of a fennel bulb
1 cup of spinach packed tightly
4 medium oranges
Yields: 1 cup
When peeling the lemon and orange, I like to cut the rind right off of my citrus instead of peeling it with my fingers because that is the easiest for me. I do try to cut off as much of the white part of the rind as possible though but I don’t think it matters that much. If you are eating a piece of fruit the white part tends to be bitter but I don’t think it makes too much of a difference when juicing since I don’t think there is juice in there.
I like to wash all of my greens and peel all of my citrus and place all ingredients in a bowl so it is together and ready to be put in the juicer. A little secret to juicing is that I put all of my greens through first, like spinach or kale, so when I put the citrus through, it will get more of the good green juice out and into your cup, where you want it!
The fennel adds a slight licorice flavor to this juice which is unique and refreshing.
A bowl of refreshing vitamins and goodness is what you end up with!
One of the great things about summer is all the fruit. At the restaurant I work at we always have agua fresca on the menu. I never drink it in the winter but I save it for the summer when it is refreshing and sweet.
My husband is from Mexico and whenever I’m with his family this is always a treat. The spanish translation is ‘fresh water’ and fresh it is. I add a little sugar to my recipe but if your fruit is sweet enough or you’re on a no sugar added diet, then just leave it out. I also like to add a sprig of mint for mine.
TIME: 5 Minutes
4 cups chopped watermelon
4 cups of water
2 teaspoons of sugar
1/4 cup lime juice
Yields: 6 cups
Place all of your ingredients in your blender and blend well. Some people prefer to strain the pulp out of the juice but I like my pulp, it’s really a matter of preference. Serve well chilled or immediately over ice.
Now that it’s August I no longer want to eat hot food. Portland is in the nineties everyday and I only have air conditioning in my bedroom. So I’ve been trying to create recipes that give me the satisfaction of warm food, but that don’t actually warm me up. On top of wanting to stay cool, all of my favorite fruit and vegetables are in season. I picked up a pineapple at the market yesterday and used it in this recipe and the flavor is AMAZING! Usually we don’t get good pineapples but this one is perfect. The other fruit I love is peppers. August is prime pepper season and any chance I have of adding spicy and sweet flavors together, I take it.
TIME: 20 Minutes
1 cup quinoa
2 cups pineapple chopped
2 tablespoons minced jalapeno
1/2 cup diced red onion
1/2 cup chopped cilantro
1 tablespoon minced ginger
1/4 cup sesame oil
1/4 cup rice vinegar
2 tablespoons tamari
1 tablespoon honey
1/2 cup water
Yields: 5 Cups
First rinse the quinoa and cook according to the instructions on the package, about 15 minutes. I used tri colored quinoa but you can use any quinoa you like for this recipe.
While the quinoa cooks prepare pineapple, jalapeno, red onion and cilantro. Mix together in a bowl and set aside.
In a blender, place the remaining ingredients and blend thoroughly for the sauce.
When the quinoa is done cooking let it cool before adding all ingredients and mix well.
This is such an easy and healthy replacement for sweets! You can use it in parfaits instead of yogurt for a vegan breakfast or I like to just eat it with fresh fruit or on top of my pancakes or waffles as a whip cream substitute.
It will be a lot easier to get the creamy texture if you soak the cashews for a couple of hours before blending but it’s not necessary. You should also have a high speed blender like a vitamix in order to get it smooth. If you don’t have a high speed blender it may remain a little chunky, but that’s Ok. It will just be like chunky peanut butter versus smooth peanut butter. It will still taste just as delicious.
TIME: 5 minutes
1 cup cashews soaked
2 tablespoons maple syrup
1/4 cup orange juice
YIELDS: 1 cup
Soak your cashews for several hours.
Place drained and soaked cashews in the blender with orange juice and maple syrup and blend well. If your blender is struggling you can always add a little more orange juice!