Dill Tomato Soup

IMG_1756So, something you may not know about me is I’m a little obsessed with Tomato Soup. During college, I consumed a can of soup for lunch and dinner every day. I basically was a tomato.

Canned soup is easy, but packed with sodium…which is not the best for you. Check out pinterest, if you don’t believe me. I wanted to eat healthier, but the thought of making my own, fresh tomato soup, tough appealing, seemed daunting.

IMG_1746However, this recipe is simple, takes maybe 15 minutes total and you get buckets of earthy, spicy, homemade tomato soup. The Dill really brings out a rusticflavor that’s spicy but still sweet.

For bulk tomatoes, check out local farms or farmer’s markets. This batch isbrought to you by Burkholder’s Farm Market, located in Kutztown, PA. If you’ve never been, I implore you to go. It’s cute, affordable, and supporting your local businesses services your community far more. 😉

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Alright! to the recipe!


Serves 4-5

Ingredients:IMG_1745

  • 6 large beefsteak tomatoes
  • 1 can of tomato paste
  • 2 TBSP Ghee
  • 2 TBSP Chopped Garlic
  • 1/2 TBSP Cracked Pepper
  • 2 TBSP Dill
  • 1 TSP Cilantro
  • 1 TSP Basil
  • Pinch of salt for taste

Directions:

First, Let’s Blanch those to’maters

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  1. Bring 2 cups of water to boil in a medium saucepanIMG_1747
  2. Slice a small ‘x’ on the bottom of your tomatoes, just deep enough to cut the skin (as pictured above)
  3. Once the water is boiling, add the tomatoes and let them sit in the boiling water for 2minutes
  4. If needed, roll tomatoes over so their exposed sides can spend some time soaking in the boiling water
  5. Remove tomatoes from boiling water and peel their skin off
  6. Dump the boiling water and voila! Blanched Tomatoes 😉

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Now, Soup is on!

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  1. IMG_1749Blend your blanched tomatoes and tomato paste in a blender until liquified. Don’t be alarmed by the rose pink color.
  2. In a large saucepan, set the heat to medium and add 2 tbsp of the (or other oil base)
  3. Once ghee is melted, add the garlic and 1 tbsp of dillLet this sizzle until aromatic (about 2 minutes)
  4. Add your liquified tomato to the saucepan and bring to a rolling boil
  5. Add the remaining tbsp of dill, cilantro, basil, and cracked pepper to the soup
  6. Once the soup is boiling, reduce heat to medium and continue stirring consistently for about 10-12 minutes.
  7. The soup is done, once the pink color subsides and you have a warm, deep red soup
  8. Either serve warm or chill and have a nice gazpacho later

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Black Bean Bowl

Being a vegan, means eating A LOT of beans. They are a nourishing staple to every wholesome diet. I’ve been recently trying to switch to buying bulk instead of canned beans 😳. What’s awesome is the shelf life, price, and pretty pantry you get from shopping bulk. What’s different for me is this new soaking process. It’s crucial to soak, rinse, and cook those beans. 🌟

About two days ago, I had some friends over for a homemade Indian dinner. I was thrilled to show off my new passion for the kitchen by cooking up some cuisine. I decided to soak some black beans and make a twist on vegetable curry. My friend who was going to bring lentil soup, forgot to soak her beans in time, an easy mistake when you switch to the dry, bulk foods. Those hours of soaking are so important but in this world where we want things immediately it’s easy to forget to prep this step. 

We ended up just featuring this warm black bean bowl, which was a Mexican twist on vegetable curry. A sure success for any dinner night 😊. #enjoy 

  
Ingredients:

  • 1/2 cup black beans
  • 1 red bell pepper
  • 1 red onion
  • 2 jalapeño peppers 
  • 2 cloves of garlic
  • 2 cups vegetable stock 
  • 1 cup brown rice
  • 1/2 cup frozen peas
  • 1/2 cup loosely packed cilantro
  • 1tsp cumin
  • 1 1/2 tsp cayenne pepper 
  • 1tbsp olive oil
  • 1/2 sliced avocado for garnish 

  
Directions:

Black Bean:

  1. Soak beans overnight
  2. Rinse in the morning
  3. Bring 1cup water and 1 cup of vegetable stock to s boil
  4. Add beans, reduce heat, and let simmer for one hour
  5. Once cooked, strain
  6. Add 1/2 the beans to a food processor and process until mashed (1minute)
  7. Put all the beans back in sauce pan and cook on low

Vegetable Cayenne 

  1. Heat 1tbsp olive oil 
  2. Add chopped garlic and chopped red onion
  3. Cook 2 minutes
  4. Add cumin and cayenne pepper and stir
  5. Add chopped jalapeño peppers and diced fire roasted red bell pepper
  6. Cook for 7 minutes or until tender
  7. Stir into finished black bean paste 

Rice:

  1. Bring 1 cup water 1 cup vegetable stock to a boil
  2. Add 1cup dry brown rice, lower heat to a simmer 
  3. Add 1/2 cup frozen peas 
  4. Let cook for 10 minutes.
  5.  Strain and stir in chopped cilantro

To plate: 

  1. Scoop a serving of fluffy rice
  2. Top with warm, spicy black bean and vegetable paste 
  3. Garnish with avocado slices

   
#healthyself 

Vegan Pumple Pie

Fall is quickly approaching. Leaves are turning, colors are vibrating, and people areIMG_1538 baking. Personally, my favorite fall treat is a warm slice of pumpkin pie. However, my soon-to-be life partner is under the false pretense that pumpkins are gross; so, he REFUSES to eat pumpkin ANYTHING. This is a huge disappointment to me who basically only metabolizes pumpkins this time of year. Zach would rather partake in apple pie. Don’t get me wrong apple pie is great, smells of heaven, and warms the gut in a comforting way, but it’s not Pumpkin Pie :/ .

This got me thinking: marriage is all about compromise, so let’s get a jump on this whole compromising business by creating the ultimate fall hybrid dessert! I give you….The Pumple Pie!!!
A warm concoction of everything that’s great about Autumn.

pumple pie


Ingredients:
IMG_1467Pie Crust
• 1 Cup of Oats
• ¾ Cup of Whole Wheat Flour
• ½ tsp Salt
• ½ tbsp. Cinnamon
• ¼ cup Olive Oil
• ¼ Cup Earth Balance Butter
• 2 tbsp cold water


Pie FillingIMG_1539
• Flax Seed Eggs (blended 2 tbsp flax seed with 6 tbsp water)
• ½ can of Pumpkin Puree
• 1 Cup of Almond Milk
• 2 Apples Diced
• ½ Cup Applesauce
• Cashew Cream
o ½ cup soaked cashews
o ½ tsp cinnamon
o ½ tsp ground cloves
o 1 tsp vanilla extract
o 3 tbsp cold water
Toasted Walnut Topping
• 3 tbsp chopped Walnuts
• ½ tsp olive oil
• ½ tbsp. raw honey
• 4 semi sweets


Directions:
IMG_1535Pie Crust
1. Put dry ingredients (oats, flour, salt, cinnamon) in a food processor and process until resembles powder
2. Add wet ingredients (olive oil, butter, cold water) to the food processor and process until a doughy batter forms
3. Grease a 8.5 diameter pie tin
4. Spread batter into pie tin and flatten. Create a crust by pressing batter about ½ up side of pie tin
5. Poke holes into the bottom of crust with a fork
6. Bake at 400 degrees F for 15 minutes, until flaky
7. Set aside
Pie Filling
1. Make cashew cream by blending ingredients in food processor until smooth and creamy. Set aside
2. Combine ingredients in food processor (Cashew Cream, applesauce, diced apples, pumpkin, flax seed egg) and blend until smooth (about 3 minutes).
3. Pour filling into pie crust and bake at 370 degrees for 50 minutesIMG_1541
Toasted Walnut Topping
1. In a small bowl stir walnuts, honey, and olive oil.
2. Bake on a cookie tray with pie for 10 minutes
3. When warmed stir with semi sweets until chocolate is melted.
4. Place on top of pie once it’s baked completely.IMG_1545


I’d like to add that when I asked my guy for help with this recipe, he decided to help with photography. He’s seen my previous photos, so I thought he’d get the gist of my photo style. While I’m furiously baking, at one point, I turn around and see this….

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IMG_1550Oh my I love him <3, but it doesn’t have to be a war. Enjoy the compromise and….

#healthyself

It Won’t Kale You Ice Cream

IMG_1510If you’re anything like me, as a Vegan, you get looks of disgust while you’re picking out bunches of kale from your not so vegan friends and family, (who were all raised on meat and potato diets). If I had a quarter for every time someone complains about the taste, texture, or look of Kale…I wouldn’t be a broke vegan, I’ll tell you that much. Maybe I’m just not networked with enough vegans.I’m not sure where the abhorrence towards kale comes from. It’s pretty amazing to consider those ruffles where naturally created. Earth’s very own textile.
My fiancéIMG_1521 is pretty set against Kale…and Sweet Potatoes…and Pumpkins…pretty much, anything delicious and nutritious ;). Anyway, I got him to try this “It won’t Kale you Ice Cream” and even he was a fan!!!
So for all you who want the vitamins, but can’t stomach the taste, texture, or look of Kale, give this recipe a try for a night time indulging snack.


Ingredients:IMG_1511
• 1 cup of Kale
• 1 Frozen Banana
• ½ Cup Pineapple tidbits
• ½ tsp of Vanilla Extract
• 1 Mint Sprig
• Semi-sweets for garnish (optional)


Directions:
• In a food processor, blend all ingredients until the texture resembles soft serve. Serve immediately.
Easy, right? Delicious? I know!

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Don’t be dissuaded by the green color, it’s minty and not scary. So, eat your greens!

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#healthyself

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