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  • Bourbon & Browned Butter Apple-Pear pie

    The days are getting shorter, almost as if the sleepy eyelids of the sky are dosing off earlier and earlier as the season progresses. Mornings are darker, the air is cooler, and the trees are sloooowly changing into their fabulously fire-colored fall frocks.

    We are looking FORWARD these days (I mean, that is not the Wisconsin motto, right?), not backward. And by doing this, we arrive (always fashionably late) at the bourbon & browned butter apple-pear pie party, draped in flakey, tender pastry doused in cinnamon sugar. Yes, full of butter, both in the filling and the pastry. And for sure packed full of locally grown apples, organic pears, spices (cinnamon! ginger! cardamom! nutmeg!), and a measure of bourbon. Because booze coats will keep you warm, and cozy, as the mercury falls. Yep, booze coat. I distinctly remember the occasion in which my friend Kendra shared this expression with me, and to be expected, we were out for a night of well-earned schenanigans in Madison, during a colder month, whilst we were undergrads at UW, full of good intentions (sarcasm, right there). 

    The filling was adapted from two of my favorite sources, Joy and Deb, to which I got the inspiration to brown the butter for the filling from day dreaming about browned butter, white chocolate and macadamia nut cookies. The apple and pear combination, in my opinion, satisfies the best of both worlds the flavors of each compliment, and enhance, each other. The all-butter pastry, being a relatively standard recipe with the proportions, can be found many places on the internets in various (and slight) permutations, but I provide my ideal measurements just in case. Becaus you see, the trick to a really good pie is to not use a pre-made pie pastry! You get one shot at this life, people, and don't waste it on sub-par pie crusts. And, what type of fat you use is up to you, so you can tailor your pastry to suit your needs/dietary mantra: butter, coconut oil, Earth Balance, lard, non-hydrogenated shortening, straight-up plasticized crisco, nitrogen votated vegetable oil, whatever (but maaaybe don't use the last 3, cause no...just don't).  I opted for using Organic Valley's award winning cultured butter, because life is too short (again!) for sub-par pie crusts (and really, we are so lucky here in WI to have amazing farmers who love their animals, and produce excellent products). I have had great success with a 50:50 ratio of quality butter and virgin coconut oil, as well as 50:50 ratio of virgin coconut oil and Earth Balance. Naturally, varied results are to be expected with what type of fat you use, but as far as I am concerned, if you make the effort to make homemade pie pastry, it will taste good.Real Life Example (and don't act like you haven't done this before, or seen it happen): you are at a party/gathering/social function that requires knives and forks, and someone walks in with/presents/proudly states that "they" brought the "pie". Your ears perk up in curiosity, and before you know it, you spin on your heels so fast, that you blurt out ("ask") "hey, what volume proportions of fat to flour did you use for the crust?!". And ladies and gentlemen, this is where the fine distinction of "pie" and "Oh, PIE!!". If you get a blank stare back, just walk away from that pie (and the person who brought it)....just walk away. Good pie does not used pre-made pastry, found in the cardboard box-a mere lifeless baton of fat mixed with flour. I don't care if you are Betty Crocker, or Poppin Fresh; the truth hurts, and that is it. 

    Homemade pastry=love. Pre-made, store bought pastry=sad, sad excuse. 

    The filling requires you to brown butter. Requires. The toasty, roasty Maillard browning that occurs as you gently heat butter to transform the milk solids (i.e. lactose, whey) to a golden color really does lend a magical, warm, cozy flavor to anything it comes into contact with (and honestly, I think we all deserve alllllll of the warm, cozy flavors during the colder months...right?)

    Bonus: you can make both the pie pastry, and filling, a day ahead of time. Heck, you can make several batches of the pie pastry, and freeze them for future pie making. Look at you, all prepared for the holidays and stuff...Just be sure to thaw your pastry out, either overnight in the fridge or on the counter.

    And final note: I urge you, no, BEG you to please utilize the amazing powers of tapioca to thicken the pie filling. You can make tapioca starch by grinding tapioca in a spice/coffee grinder, or you can buy straight-up tapioca starch (also known as tapioca flour). A filling thickened with tapioca, in contrast to flour and cornstarch, is freeze/thaw stable, will not be cloudy, and will not be suseptible to acid hydrolysis on heating (i.e. will not result in a runny, un-set filling). 

    Happy Pie'ing! This one is worth it-from the homemade pastry, to the browned butter. So get on it!



    Brown Butter and Bourbon Apple-Pear Pie (with all butter crust) // makes 1 9" to 10" pie // nut-free; soy-free; makes your soul happy, espeically when shared with others //

    All Butter Pastry for Bottom Crust + Lattice/Top Crust:

    • 2 1/2 cups (340g) all purpose flour (I love Bob's Red Mill)
    • 1 cup (2 sticks, 16 TB, 8oz) quality butter, such as Organic Valley Cultured Butter, OR fat of choice (coconut oil, Earth Balance, etc)
    • 2 tsp sea salt
    • 2 TB sugar
    • 8 to 12 TB ice cold water, mixed with 2 tsp apple cider vinegar or lemon juice

    1. Sift the flour, sea salt and sugar together in a large bowl. 

    2. Be sure your fat is cold, regardless of type you are using. Cut butter into small-ish cubes. For coconut oil and Earth Balance, I like to scoop out dollops directly onto the sifted flour mixture, and place the whole works in the fridge for a few minutes to allow the pieces of fat to cool. This ensures that the fat will not be too soft, and won't mix all the way into the flour mixture, resulting in a mealy or tougher crust (but no biggie if this happens!).

    3. Using your finger tips (with clean hands, people), break the fat down into smaller pieces and flakes, until you get sizes that average the size of peas, with some pieces of fat being bigger or smaller being just fine. If using coconut oil, this may be more of a involved process due to its more solid nature below 76F, but be patient and have faith!

    4. Sprinkle the acidulated ice water over the flour/fat mixture, starting with only 8 TB. Then, bring a shaggy, loose dough together by mixing with a fork. If there is still a good amount of crumbs/dry pieces not adhering to clump of dough, add in more of the water 1 TB at a time, sprinkling over the drier areas. Mix again with a fork, or your hands, until a shaggy, somewhat composed ball is formed. Dump onto a clean surface, and using your hands, gather it all up neatly, form a rough disc ~6" in diameter, and wrap/put in a ziplock bag. 

    5. Allow pastry to rest in the fridge for at least 30 minutes, or up to overnight. Alternatively, you can wrap the pastry really well, and freeze for up to 2 months. While you allow your pastry to rest, carry on with the filling.


    Bourbon + Brown Butter Apple-Pear Filling 

    • 3 TB butter, the best quality you can find
    • 4-5 small, or 3-4 larger ripe, but not mushy, pears (I used Bartlett), peeled, cored and sliced into ~1/3" thick slices
    • 4-5 small, or 3-4 larger apples, whatever variety you wish, peeled, cored and sliced into ~1/3" thick slices
    • 3 TB bourbon (I used Four Roses Single Barrel)
    • 2 TB tapioca starch
    • 2/3 cups light brown sugar, lightly packed (can be made by combining scant 2/3 cup white sugar and 2-3 tsp molasses, mixing with your fingers to thoroughly combine)
    • 1/4 tsp sea salt
    • 1 heaped tsp cinnamon
    • 1/2 tsp freshly grated nutmeg
    • 1/4 tsp dried ginger (or you could use 1/2 tsp freshly grated)
    • scant 1/4 tsp cardamom
    • 1 TB freshly squeezed lemon juice

    1. Brown the butter: melt butter in a small pan over medium heat. Continue to heat the butter, which will foam, and then begin to brown, usually after 7-10 minutes. Swirl pan occasionally, keeping at eye on it during the last few minutes. The milk solids will brown, and the liquid fat portion will also become darker. Take off the heat once the milk solids are golden. Optionally strain the browned butter through a fine sieve or nutmilk/sprouting bag to remove specks. Set aside to cool slightly.

    2. Peel, core and slice apples and pears. Toss with the remaining ingredients, as well as with the slightly cooled browned butter. You can either cover and refrigerate the filling for up to 12 hours, allowing the fruits to macerate, or proceed with baking the pie right away.

    3. Bake the pie: preheat oven to 425F. Take pastry out of the fridge (or freezer), allowing it to come to room temperature (if frozen, take it out to thaw up to 1 day in advance in the fridge, or at room temperature). Cut the pastry disc in half. Roll, going from the center outwards to the edges, one half on a lightly floured surface, taking care to gently lift the pastry after every few rolls of the pin to make sure it isn't sticking. Add a touch more flour as needed to the rolling pin and surface. Once you have a ~12" diameter circle-ish piece, transfer to a 9" or 10" pie plate. You can either fold the pastry in half, and transfer to the pie plate, OR you can roll the entire pastry circle up on the rolling pin, and unroll into the pie plate. Gently nestle the pastry into the plate. Trim the edges to leave a ~1" to 1 1/2" overhang, using a sharp knife, scissors or pizza cutter. Patch scraps into place as needed to get the overhang. Place the bottom crust in the freezer while you roll the rop crust in a similar fashion as the bottom (starting from the center of the pastry, rolling outwards, until you have a ~12" circle-ish shape). If you wish to lattice your top, cut into strips of desired width. Take the bottom crust out of the freezer, and add the filling. Lattice your top crust, or, simply top the filling with the second piece of rolled pastry, following the same motions with the overhang to get ~1" to 1 1/2" overhang (same with the lattice strips, aim for a 1" to 1 1/2" overhang). Gently press the bottom and top overhangs together, and fold under to make a smooth-ish edge. Crimp as desired with your fingers or with a fork (my method is to use my thumb pressed between my fore and middle finger). If using a full top crust, poke a few vent holes to allow steam to escape.

    4. Place pie on a parchment or foil lined baking sheet (or not, up to you, I just don't like to deal with boiled over pie filling). Brush the top crust with milk of choice (I used unsweetened almond), or egg wash for a darker, shinier crust (1 egg beaten with 2 tsp water). Optionally sprinkle with cinnamon and sugar. Bake at 425F for 20 minutes, then turn down the oven to 375F and bake for another 25-35 minutes, or until the crust is golden and the filling is bubbling throughout. Allow to cool as long as you can muster, then enjoy! Serve with your favorite ice cream, or whipped cow or coconut cream (optionally spiked with bourbon and maple syrup). Also great for breakfast with coffee, but I don't need to really tell you that...do I?



    My idea of an exciting Saturday evening: peeling, coring and slicing apples/pears, making brown sugar, browning butter aaaand bourbon!12-ish hours later....pie pastry all rested and ready to roll. The patience and time for this is worth it, trust me.Roll, plate, fill....showing the pastry no fear (it can sense fear). But don't sweat it if you tear or rip the pastry-just patch it up and carry on with confidence. More rolling, cutting, lattice-ing (or just top crust-ing and vent hole poking). You are a pie champion!Trim, fold, flute....brush with milk of choice (or egg wash), sprinkle with cinnamon and sugar. Bake...waft in the wonderful aromas...pat yourself on the back....you are awesome, and now you have pie. What more could you ask for?

  • Buckwheat Waffles + Stewed Apples

    Autumn is in the air! Crisp, dried leaves, damp...grey skies and rainy days. Summer is officially out of the picture in the midwest, so in with all things apple, pumpkin, and cinnamon, out with the flip flops, berries and floppy straw sun hats. In a way, we are bidding farewell to the easier days, and heading into colder, more trying months. But, lucky for us, we know how to handle this transition, and will find the joys of each season with or without grace. Lately, grace hasn't been easy for me, and I find myself being more harsh and blunt with people, as well as with myself. So chances are, if you've interacted with me the past few days OR if you're handling the season change like a pro, you deserve a treat. Comfort comes in many forms, but lately, carbs have been the go-to. Weekend morning (or afternoon, becaues sleeping in needs to happen sometime, people) waffles, therefore, are on the agenda! We have the time to heat up the waffle iron, the patience to measure out ingredients for batter, and the inspiration to stew some market-fresh local apples with brown sugar (or maple syrup, for a refined sugar-free version) and spices. Bonus: making the spiced apples will fill your kitchen with the sweet, spicy smell of fall. The buckwheat flour lends a nutty flavor to the waffles that pairs so, so well with the sweet, spicy apples. Don't let the type of flour intimidate you-it is easily found at most grocery stores now, and also bulk aisles of natural food stores/food cooperatives (i.e. Whole Foods, The Willy Street Coop).Just in case you're feeling lazy, or can plan ahead like a champ (go you!), the waffle batter annnnnnd the stewed apples can be made the night before. In fact, the waffle batter will age with nicely, and produce an even better waffle after chilling in the fridge. Simply take your batter out when you pre-heat your waffle iron. Ditto with the apples: simply re-warm, and you're on the road to Waffle Town! For easy mid-week waffle action: make all the batter into waffles, thoroughly cool, and then store in a container or plastic bag in the fridge for up to 3 days (or freezer for up to 2 weeks). Simply re-thaw in a toaster or a quick zap in the microwave. Top as desired, enjoy, and pat yourself on the back for winning at breakfast. Just don't try to eat a waffle, precarioulsy topped with sunbutter (sunflower seed butter), banana and maple syrup, while driving to work. It will not end well for you, or the waffle. And especially don't attempt this feat of waffle eating when you are fresh out of "just learned how to drive my recently purchased manual car 101" class. Waffles + clutching + braking + accelerating + shifting = not good. 

    Get your maple syrup, butter (cow or otherwise), bananas, coffee....whatever else you need for proper waffle-ing....ready, and enjoy! I especially loved these waffles with homemade sunbutter, the stewed apples, banana and pure maple syrup. Annnnnnnd GO!



    Buckwheat Waffles with Spiced Stewed Apples // plant-based; gluten-free; soy-free; nut-free option; refined sugar-free option // makes about 4 standard sized waffles & 1 1/2 cups stewed apples // 

    Waffles:

    • 1 cup buckwheat flour
    • 1/4 tsp salt
    • 1 1/4 tsp baking powder
    • 1 tsp baking soda
    • 1/4 tsp cinnamon
    • 1 1/4 cups buttermilk or cultured milk, OR 1 1/2 cups milk of choice (I used soy*) mixed with 1 TB apple cider vinegar
    • 4 TB melted coconut oil, or other fat of choice (butter, Earth Balance...)
    • 1 TB maple syrup or brown sugar
    • 1 large egg, preferrably locally sourced and/or organic
    • optional: walnuts or pecans (omit if needed)

    Spiced Stewed Apples:

    • 3-4 medium to large apples, washed, peeled and cut into ~1/2" pieces
    • 1 TB brown sugar or maple syrup
    • 1 TB coconut oil, butter or Earth Balance
    • small pinch sea salt
    • 1/2 tsp cinnamon
    • 1/4 tsp freshly grated nutmeg
    • pinch dried ginger

    Other Toppings: sliced bananas, walnuts or pecans, maple syrup, butter, jam, etc...

    *after re-testing this recipe with almond milk, I noticed that the batter made with soy milk was thicker (due to the apple cider vinegar lowering the pH of the soy milk, causing it to thicken). So, if you use soy milk, you may need to add a few more TB of liquid-either more soy milk or water-to think it out just a bit (I ended up using 1 1/4 cup soy milk + 4TB water). 

    1. In a large bowl, sift the first 5 ingredients together. In a smaller bowl, combine the milk, apple cider vinegar, maple syrup or brown sugar, and egg. Whisk to combine. 

    2. Add the wet mixture to the dry, and stir to incorporate. Allow to rest for at least 10 minutes (while your waffle iron heats up), up to overnight in the fridge in a covered container. Allow batter to warm up for 10-20 minutes if using it out of the refrigerator. 

    3. While the batter rests, start the apples: combing all the ingredients in a 4-cup sauce pan. Heat on medium-high, until the apples release their juices and the mixture slowly bubbles. Turn down to low, place a lid on and cook for 10-15 minutes, checking once or twice and stirring. Cook until apples are tender, or to desired texture. If your apples are watery, simply cook on low with the lid off to cook off excess moisture. 

    3. Cook ~3/4 cup batter for each standard size waffle, cooking until golden brown and crispy. Optionally sprinkle on a small handful of walnuts or pecans on the batter before closing the waffle iron. Top waffies with apples, and whatever else your heart desires: butter, maple syrup, nut/seed butter, walnuts, bananas....etc.!



    The batter. The apples. The giant container of cinnamon you purchased when you moved into your new place, and are now wondering how the hell you are going to use it all before it goes stale. The best peeler in all the lands (It is a Rada brand peeler, is sharp, sturdy, affordable, and made in the good ol' US of A).Peeled, cubed apples, fat, sugar, spices. You CAN have it all!While the waffle batter sits, allow the waffle iron to come to temperature, and also let the apples stew. Revel in the spicy apple aromas! Drink some coffee! Relax!About 15 minutes later. Now is the time to start making a waffle (or two, or three), and assembling your toppings. Pro Tip: apply butter to waffle BEFORE taking off the hot iron, allowing the fatty goodness to really penetrate into the waffle.You kow what to do now....

  • Simple & Satisfying Split Pea Soup

    When I think "exciting" I think "split pea soup". Don't you? I mean, they are all green, and dried and...have this reputation of being....well, split peas. 

    Still excited? I am!! Why? Because split peas have it going on. In 1 cup cooked split peas...

    • High in fiber: 16 g of it!! keep yourself healthy and light...
    • Packed with Protein: a whopping 16 g of plant-powered-pea-protein (sat that 10x's fast...)
    • Low in Fat: Not that I keep track of this, but it is worth noting if you are into that kinda thing. 
    • Potential Contender for Halloween Fare: Green Soup. That's all I am sayin'. The also come in the yellow variety.
    • Flavor: Savory, simple, and plain delicious. If you like lentils, you'll love split peas.
    • Cheap: at slightly less than $2.00/lb for organic split peas, you have no reason not to throw some into your basket/cart next time you're at the grocery.

    Are you convinced yet?? Well, neither was I. Seriously, the only reason why I made this soup in the first place was a request from this old, cranky man I know, and he keeps sleeping on our couch, eating the food in the fridge, and dropping crumbs everywhere. Juuust kidding-it was my boyfriend. Funny...

    As I was making this, I honestly had nooo idea what to expect. No idea, other than pictures I saw online, what this soup was supposed to look like. I tried licking my laptop screen to get an idea of how it would taste, but no dice.

    So I'll cut to the chase: the finished product was amazing. It knocked our socks off with how good it was: simple, savory, satisfying and comforting. It reminded me of my grandma's signature bean soup (made with ham hocks, ham and who knows what kind of stock she uses...needless to say, I think she'd be proud of this split pea soup!).

    This soup is so, so easy to make with simple, on-hand ingredients. It smelled amazing while cooking, and honestly didn't really taste like peas (I kinda hate peas...). It took me about 20 minutes to put it all together. The hardest, and longest, part was waiting for this soup to cook, and skimming the surface a few times during cooking to get any gnarly bits/foam out (nothing too scary, this happens when you cook beans and lentils and pulses and legumes and anything that is natural with short chain/oligosaccharides...so there!!). A perfect task for a gloomy, cold October evening if you ask me....

    Official Title: Legume Foam Skimmer. I think it has a nice ring to it. 

    Be sure to chop all your veggies up roughly the same size so they cook evenly. Also, if you prefer a thinner soup, simply add more stock. The peas and potatoes really do absorb a ton of liquid, so adjust as needed. Similarly, if you'd like, reduce the amount of split peas. The first time I made the soup, I used 1 1/3 cups, and the soup was the perfect consistency for me with using the full 8 cups of vegetable stock. The second time I made it, I followed the original recipe exactly, using 1 lb, or 2 cups split peas, and found the soup to be very thick (but still declicious). If this happens to you, and you'd like a thinner soup, simply stir in some more stock....no big deal. The soup does thicken, regardless, once chilled. As stated, just thin out with more vegetable stock, if desired, the next day. 

    Please use the best veggies you can get your hands on for this simple soup! Local, organic, fresh...whatever you can find. With simple dishes like this, it really makes a big difference. Lastly, I opted for adding 1 big stalk of diced fresh celery from our CSA for extra savory-factor, and am really glad I did. However, it is totally optional-up to you.

    Happy Soupin'!!



    Split Pea Soup // plant-based; vegan; gluten-free; soy-free; nut-free; sugar-free // makes about 12 cups, or enough for 6-8 generous servings //

    • 1 cup onion, about 1 medium or 1/2 large onion, diced medium-fine
    • 2-4 cloves garlic, minced (I like lots of garlic, so used 4 cloves)
    • 1 large celery stalk, diced into small 1/4" pieces
    • 1 1/2 tsp sea salt (start with 1 tsp, and adjust-I found 1 1/2 tsp to be on the salty side)
    • 2 TB olive oil
    • 1/2-1 tsp dried oregano, using more for a more savory soup
    • 1/2 tsp freshly cracked black pepper
    • 2 heaped cups carrots, chopped into medium pieces 
    • 1 to 1 1/2 cups yellow or red-skinned waxy potatoes, diced into medium sized cubes
    • 1 1/3 to 2 cups split peas, rinsed and picked over for stones, broken peas or the like
    • 8 cups vegetable stock (I use this concentrate, and love it!)

    1. In a large pot, preferrably heavy-bottomed to prevent scorching while the soup cooks, heat the 2 TB olive oil. Add the onions, celery, garlic, salt, pepper and oregano. Cook for 7-10 minutes on low-medium, until the onions are transparant and garlic is soft. 

    2. Meanwhile, wash and chop the remaining vegetables. Rinse and pick-over the peas. Add to the onion mixture, and pour stock over. Stir to combine everything, and bring to a boil with the lid off. Turn down to a steady simmer, with the lid off or half-way propped off. 

    3. Stir the soup occasionally to make sure it isn't scorching, and skim any foam off the top with a big spoon. Simmer for about 40 minutes, or until the peas are tender. Some peas may be a bit al dente, but that's ok-they provide texture, and soften up over time. 

    4. With an immersion blender, pulse a few times to partially puree the soup, but leave ample veggie chunks for texture. Alternatively, transfer 2-3 cups of the soup into a blender, and pulse a few times to puree. Add back to the pot, stir, adjust seasonings, and enjoy with your favorite toasted bread. Lasts up to 3 days in the fridge, and could be frozen, but the vegetables will be mushy after thawing.



    Them veggies and peas and stuff....get the good ones for this soup! Wait, ALWAYS get the good veggies!!The Powerful Split, Dried Pea:Chop the onion, garlic, celery...and sautee it for a good amount of time with salt, pepper and oregano. This forms a flavorful base for the soup, so don't skimp on time or crank the heat! Low n' Slow....after:Chop the carrots and potatoes, taking time to make them roughlt the same size for even cooking:

    Now, all into the pot...Simmer for about 40 minutes, until the peas are all tender (some will be a bit firmer-they'll get with it, I promise!). Pulse with an immersion blender or scoop 2-3 cups into a regular blender, and pulse a few times. This makes a creamier base for the other veggies to swim in. And you're done! 

    Way to go. You have pea soup...how do you feel? Good? Well, you should. 

  • Sweet Potato, Coconut + Carrot Soup

    So, NOW it is *officially* autumn! The vernal equinox hit at approximately 4:23AM this morning, according to the Farmer's Almanac. How do you feel? Do you have pumpkin spice raining down on you as you walk through the new autumn sunshine? Did you grab your favorite latte on the way to school or work? Did you turn into a pumpkin? Well, I didn't see rainshowers of pumpkin spice this morning, or grab a latte, or turn into a pumpkin...but I do know what I am doing tonight to celebrate the new season: enjoying a piece of frozen pumpkin pie back from July! I made my favorite recipe with a creamy cashew base (will share, of course, but later this year!) for a birthday, and had a few pieces to stash away for later in the freezer. Yesss! Can't wait. (and yep, you read correctly: I made a pumpkin pie in July!). 

    But you know what else? I have been dreaming about sunny-orange soups made from squash, sweet potatoes, carrots, red peppers, apples, pears, and all of the fall produce...I just love a good squash soup on a chilly evening. How 'bout you? 

    This one was a bit different, since I wanted to play with the flavors a bit, and make it lighter. Since I fail everytime I attempt to make thai food, I wanted to spice this with curry in mind...probably the closest I'll get to successful thai-flavored food in my kitchen in the near future! The coconut milk lends a rich and creamy, slightly sweet note that goes so, so well with the other flavors in this soup.

    I had some beautiful CSA carrots to use, and a plethora of sweet potatoes in our crisper to cook with as well (and my new Vitamix to play with too...smoothest soup I have ever graced my tastebuds with!) The spices in this soup make me so happy-and they are so good for you, too! Can't beat that. Now, this soup is served hot, but it isn't overly heavy, so you can enjoy it on a not-so-cool evening, or ramp it up with your favorite toppings (crispy chickpeas, toasted peptias or sunflower seeds, drizzles of coconut milk, sprinkles of cayenne...) to make it heartier (that's what we did). You could also serve it with a side of your favorite bread, naan, or socca

    This soup is a win, and I'll for sure be making it again. I was almost regretting not making double the amount, as this soup would be ideal for freezing (or just eating a ton of!!). It is simple, quick, and makes you feel like jumping in a giant pile of autumn leaves when you tuck into it! I have to thank this lovely blog for the recipe inspiration. 

    Happy Autumn'ing!



    Sweet Potato, Carrot and Coconut Soup // plant-based; vegan; gluten-free; soy-free; sugar-free; nut-free // makes about 8-10 cups of soup // 

    • 2 tablepoons coconut oil or olive oil
    • 1 medium onion, roughly diced
    • 4 medium cloves garlic, peeled and smashed
    • 4 teaspoons chopped fresh ginger (you could use 2 tsp dry, but the fresh is best here!)
    • 4 cups vegetable stock 
    • 1 large sweet potato, peeled and cut into ~1½" pieces
    • 4-5 large carrots, peeled and cut into ~1" slices
    • 1 teaspoon coriander
    • 1 teaspoon garam masala (or 1/8 tsp grated nutmeg, scant ¼ tsp cinnamon)
    • ¼ tsp ground turmeric
    • ¼ tsp smoked paprika
    • 2 teaspoons yellow curry powder (mine was mildly spicy)
    • 1 teaspoon sea salt, plus more to taste
    • ¼ teaspoon cayenne pepper, plust more for topping
    • 1/2 of one 15-ounce can coconut milk, plus more for topping soup
    • toasted sunflower or pumpkin seeds and/or crispy baked chickpeas for topping
    1. Cut all veggies, and add to pot with coconut oil. Cook for 5-7 minutes, until onions start to get tender. Add stock, and cover with lid. Cook until veggies are tender.
    2. Transfer to blender, add spices, and blend. Add coconut milk, taste and blend again.
    3. Serve with extra coconut milk on top, cayenne, toasted nuts/seeds of choice, and crispy/fried chickpeas. Great with your favorite bread, too!

    The carrots were too beautiful and tasty...fresh organic carrots >>> store bought carrots any day.

    Chop up sweet potatoes, carrots, onions, garlic and fresh ginger-you're well on your way to a super delicious and nourishing bowl of soup!!

    All of the spices....

    Saute, simmer, puree and top it off with whatever you'd like. This soup cannot be beat in color, flavor or nutrition. Win!