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  • Heather Crosby's Pantry To Plate + Hearty Chickpea Stew

    Heather Crosby's Pantry To Plate + Hearty Chickpea Stew

    I did a little happy dance when I heard Heather Crosby had a new book coming out! 

    Heather, creator of the beautiful online space (and book by the same name!) known as YumUniverse, is a fellow plant-lover, graduate of T. Colin Campbell's Plant-Based Nutrition course, and believer in bio-individuality. 

    She also calls West Virginia (wild and wonderful) home these days, which, in my mind, kind of makes us part-time neighbors. (Go with it, people!)

    Her latest cookbook Pantry To Plate: Improvise Meals You Love - from What You Have is a one-of-a-kind, plant-based, gluten-free recipe playbook for the home chef!

    The concept here is "choose-your-own-adventure", and Heather's 30 mix-and-match templates are just what you need to get your creative juices flowing.

    Follow the recipes exactly as they're presented, or go ahead and mix things up. The possibilities are endless! 

    Here are just a few of the lick-your-fingers (and plate!?) delicious recipes you'll find here: 


    HEARTY CHICKPEA STEW
    Serves 8+

    Now I know it's starting to warm up outside, but don't count this one out! It's the perfect meal for those slightly cooler days and evenings (thinking this'll be a good one for Sleepy Creek with the fam) and definitely warming, grounding, and nourishing for colder nights.

    As I write this, it's in the upper seventies in Baltimore, and it was really the perfect lunch today! (I had seconds and I'm already looking forward to dinner.) 

    Ingredients:
    1 tablespoon unrefined coconut oil
    1 yellow onion, diced
    3 stalks celery, diced
    2 carrots, diced
    1 tablespoon fresh thyme
    1 cup (15 g) lightly packed stemmed, chopped kale
    ¼ cup (60 ml) dry white wine (optional)
    2 teaspoons fresh lemon juice
    1 bay leaf
    1 teaspoon ground cumin
    1 teaspoon ground coriander I used 2 drops of my doTERRA Coriander, since I didn't have any ground on hand. 
    ½ teaspoon ground turmeric
    ½ teaspoon smoked paprika
    ¼ teaspoon grated lemon zest
    ¼ teaspoon ground cinnamon
    5 cups (1.2 L) low-sodium vegetable stock
    3 cups (495 g) cooked chickpeas (roughly 1 cup/200 g dry; see page 11)
    1 cup (165 g) cooked wild rice, cooked (roughly 1⁄2 cup/80 g dry; see page 11)
    1 teaspoon sea salt, plus more to taste

    Fresh-cracked black pepper

    How To:

    • In a large soup pot or Dutch oven over medium heat, add the oil and sauté the onion, celery, carrots, and thyme for 7 to 10 minutes, until softened and browning.
    • Add the kale; sauté over medium heat for 5 minutes. Add the wine (if using), lemon juice, bay leaf, cumin, coriander, turmeric, paprika, zest, and cinnamon; stir for 2 minutes, then add the stock and bring to a boil. Reduce the heat to a simmer and cook for 5 to 7 minutes.
    • Fold in the chickpeas and wild rice—cook for another 5 minutes. Stir in the salt and then transfer 2 cups (480 ml) of soup (make sure the bay leaf stays in the soup pot and not in the measuring cup) to a blender and purée until smooth. Return the purée to the soup to add bulk, and stir. Reduce the heat to low and season with more salt if you like and generous pepper.
    • Simmer for 10 to 20 minutes to infuse flavor even more—serve warm and enjoy how the flavors develop every day if you have any leftovers.

    And few photos from my fun in the kitchen:

    Credits:
    Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. 
    Reprinted by permission of the publisher, The Experiment.
    Available wherever books are sold.
    theexperimentpublishing.com

  • Coconut Veggie Curry (Plant-Based + Gluten-Free)

    Coconut Veggie Curry (Plant-Based + Gluten-Free)

    Coconut Veggie Curry

    This easy veggie curry is super simple to throw together, tastes amazing, and will last you about a week! My über talented husband, Eddie (inspired by my dad!), was the brains behind this one. And I was the sous chef. He sat down with me last night to type it all up for you. It was a big hit at my Afternoon Tea + Oils event last week, and we hope you love it, too.

    Ingredients:
    3 tablespoons coconut oil 
    1 onion, roughly chopped
    5 cloves of garlic, minced
    2 cups carrots, chopped
    4 stalks of celery
    1 crown of broccoli, roughly chopped
    1 sweet potato, peeled and diced
    1 tablespoon curry powder
    1 tablespoon dried parsley
    1 tablespoon dried basil
    1/2 teaspoon ground cayenne, more to taste
    1 teaspoon sea salt, more to taste
    1 teaspoon ground black pepper, more/less to taste
    1 teaspoon ground ginger
    1 BPA-free can diced tomatoes, fire roasted
    1 BPA-free can coconut milk
    8 cups vegetable stock (or water), more or less depeneding on desired consistency

    Instructions:

    • Heat coconut oil in a large pot over medium heat
    • Add all vegetables to the pot
    • Add spices and sautée until just softened, about 10 minutes (stirring frequently)
    • Add diced tomatos, coconut milk, and vegetable stock/water
    • Bring to a boil, then decrease the heat and simmer (uncovered) for 30 minutes
    • Allow to cool (enough to transfer to the blender)
    • Puree soup (we used the Vitamix), then return pureed soup to pot, rewarming as needed