African Roasted Red Pepper Peanut Butter Soup (GF,V)

Gluten-free and vegan African Roasted Red Pepper Peanut Butter Soup. Bold and creamy flavors inspired from a 20-year old trip to West Africa. Bold and creamy flavors that are sure to wow. Find this recipe and more at www.fernsandpeonies.com

Time: 1 hour 15 minutes

Ingredients:
3 red peppers, roasted (instructions below) and chopped
1 tbsp. olive oil

2 tbsp. olive oil
1 c. chopped carrots
2 c. chopped sweet onion
1/2 tsp. kosher salt
1/4 tsp. black pepper

3-4 cloves of garlic, peeled and minced
1 inch of peeled fresh ginger, minced
1/2 tsp. ancho chile pepper powder
1/4 tsp. red pepper powder
1 tsp. curry powder
1/2 a cinnamon stick
1 tsp. kosher salt
1/4 tsp. black pepper

1 14.5 oz. can of diced tomatoes
8 c. low sodium or homemade vegetable stock/broth

3/4 c. natural creamy peanut butter (low or no sugar)

Directions:
Preheat oven to 400 degrees. Roast the red peppers in the oven by placing them on a lined pan, drizzled with 1 tbsp. olive oil for 40-45 minutes, turning every 15 minutes. Remove them from the oven and allow to cool for half an hour. You should be able to tear the stem and scoop the seeds out and wipe the skin off with your hand or a pairing knife or spoon. This can be done ahead of time and they peeled roasted red peppers can be stored in your refrigerator for 3-4 days before preparing the rest of the soup. I like to do a big batch and use them in other dishes or freeze.

In a dutch oven pan (enamel covered cast iron) on the stovetop over medium heat, sauté the carrots and onions in 2 tbsp. oil, salt and pepper, for 5 minutes.  Add the minced garlic, ginger and the spices and sauté another 2 minutes, stirring frequently. Add the diced tomatoes, roasted red peppers, and broth. Bring to a boil, then lower heat and simmer for 20 minutes. Stir in the peanut butter and once it has mostly melted you are ready to turn the heat off and blend. Now don’t forget to discard the half cinnamon stick!

If you have an immersion blender, blend right in your dutch oven. If you have a Vitamix or food processor, make sure you work in at least 2 batches. Ladle out some soup into the Vitamix until it is between 1/2 and 3/4 full (don’t fill all the way; it expands!) and blend. Pour that into a large bowl to move on to the next batch. Work this way until you have blended all the soup into a nice creamy mixture. Return to dutch oven pan and reheat (don’t bring to a boil though) before serving.

Serves 6-8.

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Curry Chickpea Salad (GF,V)

Curry Chickpea Salad (GF,V)—a delicious alternative to chicken salad! Ferns & Peonies at www.fernsandpeonies.com

Time: 15 minutes

Ingredients
1 15.5 oz. can of chickpea (garbanzo) beans
3/4 c. diced celery
1 diced shallot
Juice from half a lemon
1/2 c. diced grapes or 1/4 c. dried white raisins
1/4 c. vegan mayonnaise
1/3 c. vegan sour cream
1 tsp. champagne or white wine vinegar
1/4 tsp. kosher salt
1/8 tsp. coarse ground black pepper
1 1/4 tsp. curry powder
1/4 tsp. garam masala
1/2 tsp. ground cumin

Directions:
Strain, rinse, and drain the can of chickpeas and place in a medium size bowl. Mash the beans and then add the diced celery, shallot, lemon juice and grapes or dried fruit. In a small cup or bowl, mix the rest of the ingredients together to make the sauce. You may not want to use all the sauce, so add it to the bean mixture slowly, mixing as you pour, until you get the right consistency you like.

Serve with salad greens, crackers, or on toast.
Serves 4.


Nutritional Estimations: Calories 225. Total Fat 14 g. Cholesterol 0 mg. Sodium 510 mg. Potassium 83 mg. Total Carbs 19 g. Fiber 4 g. Sugars 5 g. Protein 5 g. Vitamin A 2%. Vitamin C 6%. Calcium 2%. Iron 5%.

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Healthy Cuban Black Bean Soup (GF,V)

Healthy Cuban Black Bean Soup (GF,V) copy.png

Time: Overnight soaking + 20 minutes prep + 6 hours in slow cooker + 10 minutes to blend

Ingredients
1 16 oz. bag (1 lb.) of dried black beans

1 sweet onion, diced
1 yellow or red bell pepper, diced
1 c. carrots, diced
4 cloves garlic, minced
2 jalapeno peppers, diced
1 14.5 oz. can diced tomatoes
1/3 c. sun dried tomatoes (not in oil; I like Bella Sun Luci’s with zesty peppers for this)
2 tsp. kosher salt
1/2 tsp. course ground pepper
1 tbsp. ground cumin
6 c. water

Directions:
Soak dried beans on the counter overnight by placing in a medium bowl and filling with enough water to cover by 2 inches.

The next morning, drain and rinse soaked beans and add to your slow cooker. Add the rest of the ingredients and stir to combine. Place slow cooker on 6 hour setting and start.

When done, ladle the soup into your Vitamix in batches, making sure not to fill more than 2/3 full to account for expansion of the hot soup. (Or use an immersion blender right in your slow cooker.) Blend each batch for about 10 seconds, a short enough time to still leave some chunks. Return blended soup to slow cooker and keep warm until time to serve.

Serve with a dollop of guacamole or vegan sour cream and tortilla chips.  

Serves 8.


Nutritional Estimations: Calories 149. Total Fat 0 g. Cholesterol 0 mg. Sodium 620 mg. Potassium 232 mg. Total Carbs 43 g. Fiber 25 g. Sugars 6 g. Protein 15 g. Vitamin A 68%. Vitamin C 46%. Calcium 14%. Iron 28%.

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Game Day Chili (GF,V)

Game day chili (GF,V) by www.fernsandpeonies.com

Time: 20 minutes prep, 4-6 hours in the crock pot

Ingredients:
1 can each of reduced sodium black beans, red kidney beans and great north or cannellini beans
2 cans of diced tomatoes
1 can tomato sauce
1 c. frozen sweet corn
1 13.7 oz bag of gluten-free meatless crumbles
2 large carrots, diced
1 large sweet onion, diced
1 large red bell pepper, diced
2 jalapeños, diced (or none if you don’t like heat)
3 cloves garlic, minced
1 tbsp. ground cumin
1 1/2 tbsp. chili powder
1-2 tsp. kosher salt (to taste)
1/2 tsp. course ground black pepper
1/2 tsp. ancho chili powder

Directions:
Drain and rinse well all three cans of beans in a colander. Place in crock pot.
Dice all the vegetables and place in crock pot.
Add the remaining ingredients to crock pot and carefully stir to mix.
Set the crock pot for 4-6 hours, stirring and possibly reseasoning every few hours as needed and get ready for game day!

Serve in a bowl with a dollop of guacamole, vegan sour cream, vegan shredded cheese or just eat with a bag of tortilla chips!

Note on sodium content for nutritional estimations: Canned beans and tomatoes are very high in sodium. I always try to buy reduced sodium canned products and for the beans drain and rinse very well to cut it down. There is no way for me to tell how much lower I am getting the sodium content so the numbers below are probably higher than actual if you follow my lead. Better yet, when I have time I make my own cooked beans so that I can control the sodium content.


Serves 8.

Nutritional Estimations for 1 serving: Calories 275. Total Fat 2 g. Cholesterol 0 mg. Sodium 1118 mg. Potassium 363 mg. Total Carbs 45 g. Fiber 14 g. Sugars 10 g. Protein 22 g. Vitamin A 91%. Vitamin C 85%. Calcium 12%. Iron 29%.

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Roasted Poblano Sweet Potato Soup (GF,V)

Roasted Poblano Sweet Potato Soup (GF,V) with Cuban Seasoned Cashews. By www.fernsandpeonies.com

Time: 2 hours

Ingredients
2 large sweet potatoes

2 large poblano peppers

2 tbsp. olive or avocado oil
2 sweet onions, sliced thin
4 cloves of garlic, sliced thin
1/2 tsp. course kosher salt
1/4 tsp. course black pepper

2 c. frozen corn
3 c. water
2 tsp. ground cumin
1 tsp. ground ancho chili pepper
1/2 tsp. course kosher salt
1/4 tsp. course black pepper

1 c. water

1/2 tsp. ground ancho chili pepper

Directions:
Preheat oven to 350 degrees.
Scrub sweet potatoes, pierce a few times with a fork and wrap in aluminum foil. Bake until they are soft to the touch with your oven mit, approx. 1 hour (depending on size). Remove and let cool.

In a skillet, heat up the oil and add the thinly sliced onions, salt and pepper. Lower heat to a simmer setting and slowly cook onions for 10 minutes, stirring regularly. Add the sliced garlic and continue caramelizing over very low heat for another 15-20 minutes, stirring often.
 
At the same time,  Set oven on broil. Line a pan with foil and spray with olive or avocado oil. Wash poblano peppers and place on the foil lined pan. Place under broiler for 5 minutes. Flip the peppers over and broil for another 5 minutes. Dampen a paper towel and once the peppers are out of the oven, wrap in the damp paper towel and place the peppers in a paper or plastic bag for 10 minutes. Remove and pick/scrape the skin from the peppers and de-seed them. Chop the roasted peppers.

Take the skin off the roasted sweet potatoes, chop the ends off and discard both. Next chop the sweet potatoes into large chunks.

In a large dutch oven or soup pot, place the chopped peppers and sweet potatoes. Add the frozen corn and the water. Add the caramelized onions/garlic mixture and the seasonings. Cover and bring to a boil, reduce heat to low and simmer for 20 minutes.

In two batches, blend the soup in a Vitamix, high powered blender or immersion blender. You will probably need a total of 1 cup water during the blending process to thin the soup out. Return to the soup pot and reheat. Add the additional 1/2 tsp. ancho chili pepper for a final kick.

Serve as is, or add a spoon of sour cream, spiced nuts and corn kernels to garnish. See my Cuban Spiced Cashews recipe in the Appetizer page.

Serves 6.


Nutritional Estimations: Calories 158. Total Fat 6 g. Cholesterol 0 mg. Sodium 356 mg. Potassium 373 mg. Total Carbs 25 g. Fiber 4 g. Sugars 7 g. Protein 3 g. Vitamin A 177%. Vitamin C 11%. Calcium 3%. Iron 6%.

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Roasted Fennel Mushroom Soup (GF,V)

Roasted Fennel Mushroom Soup—Gluten-free and Vegan. By www.fernsandpeonies.com

Time: 2 hours

Ingredients
1 large fennel bulb, cored and sliced
2 tbsp. olive oil
Salt and pepper to season

2 onions, sliced thin
2 tbsp. olive oil
1/2 tsp. course kosher salt
1/8 tsp. course black pepper

8 oz. baby bella mushrooms, destemmed and sliced
10 oz. shittake mushrooms, destemmed and sliced
5 sprigs of fresh thyme, destalked
1/2 tsp. course kosher salt
1/4 tsp. course black pepper

4 c. vegetable stock

1/4 c. raw cashews
1 c. almond milk, unsweetened

Directions:
Preheat oven to 350 degrees.
Core and thinly slice fennel bulb and place on lined sheet pan. Drizzle with olive oil and season. Roast approx. 50 minutes.

In a dutch oven or soup pot, heat up the oil and add the thinly sliced onions, salt and pepper. Lower heat to a simmer setting and slowly cook onions for 10 minutes, stirring regularly. Add the sliced mushrooms, thyme and more salt and pepper and saute for 7 minutes.
 
Add vegetable stock and bring to a boil. Turn down and simmer for 20 minutes.

In two batches, blend the soup in a Vitamix, high powered blender or immersion blender. Divide the cashews and milk to add to both batches when processing. Add the raw cashews and almond milk to blend well and thicken. Return to the soup pot and reheat.

Serves 6.


Nutritional Estimations: Calories 146. Total Fat 9 g. Cholesterol 0 mg. Sodium 672 mg. Potassium 292 mg. Total Carbs 12 g. Fiber 2 g. Sugars 6 g. Protein 2 g. Vitamin A 8%. Vitamin C 13%. Calcium 9%. Iron 4%.

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Tahini Buddha Bowl (GF, V)

Tahini Buddha Bowl with Baked Falafel - Gluten-Free & Vegan Hearty Soul Food. By www.fernsandpeonies.com

Time: 2 hours

Ingredients:
Roasted Carrots:
6 large carrots, washed, peeled (optional) and quartered lengthwise
1/4 tsp. ground cumin
Drizzle of olive oil, salt and pepper to taste

Roasted Beets:
3 beets, tops cut off, washed, halved or quartered per size
Drizzle of olive oil, salt and pepper to taste

Falafels:
1 can of garbanzo beans, strained and rinsed
1 large shallot, quartered
3 cloves of garlic, rough chop
1 c. fresh parsley
1/2 tsp. course kosher salt
1/4 tsp. course black pepper
1 tsp. ground cumin
1/2 tsp. ground coriander
1 tbsp. olive oil
2 tbsp. quinoa flour

Tahini Sauce:
1/4 c. tahini (sesame paste)
Juice from 1/2 a lemon
2 cloves of garlic, rough chop
1/4 c. vegan sour cream
1/4-1/3 c. unsweetened almond (or soy, hemp, etc) milk
2 tsp. tamari sauce (or soy sauce if you don’t need gluten-free)
1/4 tsp. kosher salt
1/4 tsp. course black pepper
1 tsp. ground cumin

Basics:
Cooked brown rice
Steamed vegetable of choice

Directions:

Prepare your brown rice and any other steamed vegetables you might want in your bowl. My 30-Days of Clean Eating Week 2: The Basics blog post has instructions on how to make brown rice.

For the rest of the bowl:
Heat oven to 350 degrees.

Peel the carrots and quarter or half them lengthwise. Place on a pan lined with foil, drizzle lightly with olive oil and season. Roast for 30-40 minutes until you can easily pierce with a fork.

At the same time as you roast the carrots, roast the beets. Spray aluminum foil with olive oil. Cut green tops off beets and wash thoroughly. Wrap beets loosely in the foil and put on pan in the oven. Roast for 35-45 minutes, longer depending on the size of your beets, piercing with fork to tell when completely roasted. Leave wrapped in foil to cool. Take a paring knife and peel the skin off the beets. Slice and set aside.

About 10 minutes before the beets are ready to come out of the oven, prepare the falafels. In a large food processor, put everything in and pulse to combine. Line a baking sheet with parchment paper. With your handy levered ice cream scooper, scoop out falafel balls onto the lined sheet. Flatten to thick disks with your fingers. Drizzle with a little olive oil to keep them moist and bake for 25-30 minutes. These are not doughy/bready,so they will still be soft on the inside, but if you bake for this recommended time they will be done. You can also fry these for a much yummier and crispier version, but they will turn from a health food into a fatty food.

When the falafels are done, make the tahini sauce in your Vitamix or other high powered blender. Combine all the ingredients and blend for about 15-20 seconds to emulsify.

To serve, find a big-ass bowl. Fill 1/4 with the rice and the rest with the veggies and 2-3 falafels. Drizzle with the tahini sauce. Serve warm.

Serves 4.

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Simple Miso Soup with Baby Bok Choy and Shiitake Mushrooms (GF,V)

Gluten-free and vegan Simple Miso Soup with baby bok choy and shiitake mushrooms. Perfect for digestive issues and for fighting a cold or the flu. Healthy Me. Healthy You. Find the recipe at www.fernsandpeonies.com

Time: 30 minutes

Ingredients:
2 cloves garlic, minced
1 inch fresh ginger, peeled and minced
3 tbsp white miso paste, gluten-free
6 c water

8 baby bok choy, bottoms removed and cleaned
3.5 oz. sliced shiitake mushrooms, destemmed

Optional:
4 oz. vermicelli rice noodles
Boiling water to cover

Salt and pepper to taste

Directions:
In a large pot or dutch oven pan, combine first 4 ingredients and bring to a boil. Lower temperature to a soft boil for 10 minutes.

Add the baby bok choy and shiitake mushrooms and continue cooking on a soft boil for another 5 minutes.

In a large bowl, pour boiling water over dry vermicelli rice noodles. Let stand for 2 minutes and strain.

Presentation:
Ladle the miso soup into individual soup bowls. Using a fork, twirl the vermicelli rice noodles to gather about 1/4 - 1/3 of a cup. Place in the middle of your miso soup bowl.

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The Enlightenment Bowl (GF,V,Clean)

Meet the Enlightment Bowl—the big sister to the buddha bowl. The vegan, gluten-free and clean nutritional powerhouse will raise your buddha bowl up to a higher level. Find the recipe on my website and sign up for my free guide on 5 ways to a healthy and compassionate life. www.fernsandpeonies.com

Time: 45 minutes

Ingredients:
Base:
3 cups of cooked quinoa
3 c. kale, destemed, chopped and massaged with the juice of half a lemon
1 carrot, shredded
1 beet, shredded
1 c. frozen edamame, steamed and deshelled
1/2 c. sprouted beans or lentils

Sauce:
1/2 c. tahini paste
Juice of half a lemon
1 tbsp. nutritional yeast
1/2 tsp. ground turmeric
1/2 c. filtered water

Garnishments:
1/4 c. chopped nuts of choice
1/8 c. raw hemp hearts
Salt and pepper to taste

Directions:
Base:
Cook quinoa per box/container instructions.

Destem the kale and chop into small pieces. Place in large bowl and squeeze the juice of half a lemon on top. With clean hands, gently massage your chopped kale for about 3 minutes. This softens and tenderizes the kale.

Shred your carrot and beet separately. Use gloves if you don’t want your hands to be dyed red from the beet juice and be careful of staining your cutting board or countertop.

Steam your frozen edamame per package instructions. Fresh edamame is great, but it is hard to find. Most stores now carry frozen and deshelled packages of edamame that take 5 minutes to prepare.


Sauce:
In a high powered blender or food processor, add all sauce ingredients and blend until smooth, approx. 20 seconds.

Presentation:
In a large bowl or four small bowls, arrange your base ingredients equally. Drizzle a few tablespoons of sauce over each bowl. Garnish with the chopped nuts and hemp hearts. Sprinkle some sea salt and fresh ground pepper on top to taste.


Makes 4 servings.

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Thai Sprouted Lentil Quinoa Burger (GF,V)

Gluten-free and vegan Thai Sprouted Lentil Quinoa burger with Asian slaw. Find the recipe on this week's blog at www.fernsandpeonies.com

Time: 45 minutes to make, 1 hour in refrigerator

Ingredients:
2 c. raw sprouted lentils
1 1/2 c. cooked quinoa
1 15 oz. can black beans, strained, rinsed
1 shredded carrot
1 tbsp. canned green curry paste
1 tbsp. sesame oil
2 tbsp. tamari sauce
zest from 1 lime

2 tbsp. oil of choice for frying (I like coconut for these)

Directions:
Place sprouted lentils in pan with enough water to cover by 2 inches. Bring to a boil, reduce heat and cook 30 minutes. Stain and let cool in strainer. Once cool, with clean hands wring out the lentils to remove water.

Cook quinoa per box/container instructions.

In a bowl, mix all your ingredients except the black beans. Set aside.

In your food processor, pulse your strained and rinsed black beans. Add the rest of the ingredients and pulse to combine, stopping to scrape down the sides. Don’t process too much. You don’t want this to turn into a paste, but just to combine.

Form into patties and refrigerate for an hour.

In a large skillet, add your oil and bring temperature up before adding burger patties. Fry approximately 5-7 minutes on each side, being careful when flipping to keep them together.

Presentation:
Top with my asian slaw and wrap in a large collard or chard leaf or on a burger bun.

Makes 6 servings.

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Walnut Pesto (GF,V,Raw)

Make a lifestyle change with The Clean 66 Plan - it actually takes around 66 days to form a new habit. Get started with my Mediterranean Zucchini Noodles with Vegan Walnut Pesto. Find this and more on the blog at www.fernsandpeonies.com

Time: 5 minutes

Ingredients:
2 c. fresh basil leaves
1/2 c. raw walnuts
2 cloves garlic
2 tbsp. cold pressed olive oil
1 tsp. kosher salt
1/2 tsp. course ground pepper

Directions:
Using a high powered food processor, pulse all of the ingredients, except the oil, for 15 seconds, scraping down the sides as needed. While it is processing, slowly pour in the oil through the top opening, blending for another15-20 seconds.

Keep in mind, a little bit goes a long way. Pesto is extremely concentrated and has a powerful, yet delicious, punch!

Serves 8.

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Mediterranean Zucchini Noodles (GF,V)

Make a lifestyle change with The Clean 66 Plan - it actually takes around 66 days to form a new habit. Get started with my Mediterranean Zucchini Noodles with Vegan Walnut Pesto. Find this and more on the blog at www.fernsandpeonies.com

Time: 15 minutes

Ingredients:
2 medium sized zucchini
1 1/2 tbsp. olive oil
1/2 c. chopped sundried tomatoes
1/4 c. olives
1/4 tsp. chili flakes (optional)

Garnish:
2 tbsp. vegan walnut pesto
1/4 c. toasted pine nuts for garnishing

Directions:
Make the vegan walnut pesto first. The recipe can be found on my website under main dishes.

Wash zucchini and chop off ends. Using a spiralizer, make your zucchini noodles.

In a small dry skillet, toast the pine nuts over medium heat. These toast extremely fast. Stay there, constantly moving and shaking the skillet for 30 seconds to a minute until they turn a light brown. Remove from heat immediately and continue to shake the skillet to cool.

In a large skillet, heat the olive oil over medium heat. Add the zucchini noodles, sundried tomatoes, olives and optional chili flakes. Cook for for 1 - 2 minutes, tossing continuously, until they are al dente. Do not over cook the noodles or they will turn to mush. Best to undercook as they will continue cooking when you remove from heat.

Immediately serve with my vegan walnut pesto and the toasted pine nuts.

This can also be made raw by not cooking the zucchini noodles.

Serves 2-4.

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Zuppa Toscana (GF,V)

Gluten-free and Vegan Zuppa Tocscana—hearty italian soup from www.fernsandpeonies.com

Time: 1 hour

Ingredients:
2 tbsp. olive oil
2 1/2 c. chopped vidalia onion
3 cloves of garlic, minced
1 tsp. dried thyme
1 1/2 tsp. kosher salt
1 tsp. corse ground pepper
1/2 tsp. crushed red pepper
1 tsp. crushed fennel seeds
6 c. diced yukon gold potatoes
7 c. vegetable stock
7 (loose) c. chopped, destalked kale

Optional:
2 c. pea protein, vegan beef crumbles (I like Beyond Meat)

Directions:
In a large enamel soup pan, sauté olive oil and chopped onion for about 4 minutes, then add the minced garlic, thyme, salt and pepper, crushed red pepper and crushed fennel seeds. Sauté another 4-5 minutes until onions are translucent.

While the onions are sautéing, wash and dice the potatoes—not bothering to peel. Add the diced potatoes and vegetable stock and bring to a boil. Once boiling, reduce head to a low boil and cook for 15 minutes.

While that is cooking, wash and destalk your kale and rough chop to bite sized pieces. Add to your soup after your 15 minutes are up. Also add the vegan beef crumbles and stir the kale and crumbles in to the soup mixture. Cook the soup for an additional10 minutes to finish.


Serves 6-8.

 

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Homemade Green Curry Paste (GF,V)

Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com

Time: 10 minutes

Ingredients:
5 green onions, green and white parts
2 thai green chilies (or 3-4 for more heat)
1 cubanelle pepper (or none if using 4 thai green chilies)
3 cloves of garlic
1 inch of ginger root, peeled
2 lemongrass stalks, each 6 inches long
2 tbsp. fresh lime juice
1/3 c. fresh cilantro
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
2 tsp. kosher salt
1 tsp. coarse ground pepper


Directions:
Blend all in your food processor for approx. 30 seconds to a minute until it forms a paste. Store in a glass jar.

Will keep fresh in your refrigerator for 7-10 days.

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Green Curry Vegetable Soup (GF,V)

Vegan and gluten-free Green Curry Vegetable Soup with bonus homemade Green Curry Paste recipe! Find it and more at www.fernsandpeonies.com

Time: 30 minutes

Ingredients:
2 1/2 tbsp. olive oil
1 small sweet onion, sliced
1 1/2 c. carrots, cut on a diagonal
1 bell pepper (I like orange or red for some color), sliced
2 tsp. kosher salt
1 tsp. coarse ground pepper
3 tbsp. homemade green curry paste (see recipe on website) or 2 tbsp. canned (to taste)
6 oz. snow peas, strings removed
3/5 oz. shiitake mushrooms, sliced
1 can full fat coconut milk, sustainably sourced
3-4 c. water


Directions:
In an enamel soup pot, heat the olive oil over medium heat and add onions, carrots, bell peppers and salt and pepper. Saute for 8 minutes, stirring often. Add the rest of the ingredients and bring to light boil, being careful not to boil too long. Immediately reduce heat to low and simmer for 20 minutes.

Serve in a bowl on its own, over brown rice or rice noodles (do not add either to the soup pan or they will soak up all the liquid).

Serves 4-6.

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Rosemary Butternut Squash Soup (GF,V)

Vegan and gluten-free Rosemary Butternut Squash soup. Simple. Beautiful. Delicious. Get the recipe and more information on how to live a healthy lifestyle at www.fernsandpeonies.com

Time: 1 hour, 50 minutes

Ingredients:
1 medium butternut squash, peeled, seeds removed, cubed
1 medium fennel bulb, cored, fronds removed, sliced
2 tbsp. chopped fresh rosemary or 2 tsp. dried rosemary
3 tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. course black pepper

7 c. vegetable broth, divided
1 tsp. kosher salt, divided
1/2 tsp. course black pepper, divided

Directions:
Preheat oven to 350 degrees. On a lined large sheet pan (or two medium that will both fit on one oven rack), place cubed squash and fennel bulb slices on the pan and sprinkle the chopped rosemary (read the blog for the best way to cut the squash and fennel). Drizzle with olive oil and add the salt and pepper. Using your clean hands, mix it all up together and spread out evenly on the pan.

Roast for 30 minutes, flip with a spatula, roast for another 30 minutes, flip again, and roast for an additional 15 minutes. You should be able to easily pierce the squash cubes with a fork. Let cool.

In a high powered food processor, spoon half your roasted vegetable mixture in the blender container with half the vegetable broth, and half the salt and pepper. Blend for 20-30 seconds until pureed. Pour soup into a large stove top pan. Repeat with the remaining vegetables, broth, salt and pepper and add the second batch to the stove top pan as well. Heat over low to medium heat for 10 minutes, making sure not to boil.

Serves 6.

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Mushroom Bouguignon (GF,V)

Bring the flavors of France to your home with my gluten-free and vegan Mushroom Bourguignon recipe. Find this and more at www.fernsandpeonies.com

Time: 1 hour 45 minutes

Ingredients:
2 tbsp. olive oil
2 sweet onions, diced
4 - 5 large carrots, large cubed
1 small fennel bulb, cubed
1 tsp. kosher salt
1/2 tsp. coarse ground pepper

2 - 3 cloves of garlic, minced
1 tbsp. fresh rosemary, minced
1 tbsp. fresh thyme, minced

1 lb. brussel sprouts, trimmed and cut length-wise in half or quarters
1 tsp. kosher salt
1/2 tsp. coarse black pepper
2 tbsp. tomato paste
2 c. vegetable stock
1 bottle red wine (less one glass for drinking)

1 tbsp. olive oil
1 tbsp. earth balance butter
10 oz. portobello mushrooms, sliced thick
8 oz. shiitake mushrooms, sliced thick
1/2 tsp. kosher salt
1/4 tsp. coarse black pepper

2 tbsp. earth balance butter, softened (still formed but very warm and pliable)
3 tbsp. all purpose gluten-free flour


Directions:

Preheat oven to 250 degrees.

In a large enamel soup pot, heat the olive oil over medium heat and add the onions, carrots, fennel bulb and salt and pepper. Sauté for 5 - 7 minutes, stirring often. Add the minced garlic and herbs and sauté another minute, continuing to stir. Add the brussel sprouts, salt, pepper, tomato paste, vegetable stock and the wine. Cover, leaving a bit open, and bring to a boil. Cover completely with the lid and transfer to the oven to bake at 250 degrees for an hour and 15 minutes.

When you have 15 minutes left on the timer for the soup, on the stove top sauté the mushrooms in a skillet with olive oil and vegan butter, salt and pepper. Sauté for 10 minutes, stirring often.

In a small bowl, mix the softened vegan butter and gluten-free flour together with a fork. Set aside.

Remove the bourguignon from the oven and set it on the stove top over low heat. Be very careful of the pot since it is hot, hot, hot from being in the oven. Add the butter/flour mixture to the bourguignon, stirring to incorporate completely. Then add the sautéed mushrooms. Bring to a low boil, reducing the heat if it boils too hard, and cook for 10 minutes as the soup thickens.

Serve as is or ladle over mashed potatoes.

Serves 6.

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Crockpot Irish Cabbage & Potatoes (V,GF)

Crockpot Irish Cabbage & Potatoes - now everyone can enjoy this Saint Patrick's day meal! Find this vegan and gluten-free recipe and more at www.fernsandpeonies.com

Time: 4 hours 15 minutes

Ingredients:
8 large yukon gold potatoes, peeled and chunked
5 large carrots, cut in chunks on a diagonal
1 small head of cabbage, cored and chunked (or half a large)
2 tsp. kosher salt

1 cinnamon stick, broken in half
1 tsp. mustard seeds
1 tsp. whole black peppercorns
8 whole cloves
10 whole allspices
1/2 tsp. ground ginger
2 bay leaves, ripped in large pieces

5 - 6 c. vegetable stock

Directions:
In a large crockpot, add the vegetables and salt.

Using (2) two,12x12 pieces of cheesecloth, folded in a triangle to double up, add all the loose spices and fold it up into a pouch, using one of the ends to tie it shut.

Add the two spice packets to the crockpot and then pour the vegetable stock over. Using a large spoon, push the vegetables and spice packets down to just submerge in the broth.

Set crockpot to at least 4 hours, stirring a few times to make sure vegetables continue cook within the booth. Can cook on longer, lower setting as well without stirring. If you like your cabbage slightly firmer, add the cabbage to the top only half-way through your crockpot time.


Serves 4-6.

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