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Recipe: Vegan Mushroom Soup

Recipe: Vegan Mushroom Soup

Ingredients

4 tbsp olive oil
1 (1 1/2 cups) yellow onion, chopped
3 cloves garlic, chopped
¾ cup celery, chopped
¾ cup carrots, chopped
1 tbsp freshly squeezed lemon juice
6 cups vegetable broth
½ cup dry white wine
2 tbsp soy sauce or gluten free tamari
1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.
½ lb Shitake mushrooms, sliced
1 (13.5 ounce can) full fat coconut milk
¼ cup chopped fresh parsley
1 tbsp sweet paprika
ground black pepper to taste

Directions

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don’t stick to the pot.

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

Ingredients

Directions

~ Marla Meridith

Recipe: Vegan Raspberry Steel Cut Oatmeal

Ingredients

Directions

~ Marla Meridith

Recipe: Lightened Up Chicken Korma

Ingredients

Directions

~ Marla Meridith

Recipe: Vegan Maple Golden Milk

Ingredients

Directions

~ Marla Meridith

Recipe: Vegan Peppermint Blue Latte

Ingredients

Directions

~ Marla Meridith

Recipe: Tom Ka Gai Soup (Thai Coconut Curry Chicken Soup)

Ingredients

Directions

~ Marla Meridith

Blueberry Beauty Smoothie

Ingredients

Directions

~ Marla Meridith

Recipe: Coconut Raspberry Popsicles

Ingredients

Directions

~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

Looking for an easy & delicious recipe that captures all those delicious, cozy fall flavors? Look no further than this Coconut Pumpkin Rice Pudding. It’s naturally sweetened with pure maple syrup and is also vegan & gluten free.

4 servings

1 (13 1/2) ounce can unsweetened full fat coconut milk
2 cups water
1/4 cup pure maple syrup
1/2 cup unsweetened pumpkin puree
1/2 tsp Kosher salt
3/4 tsp pumpkin pie spice
2 tsp pure vanilla extract
1/2 cup Arborio rice, briefly rinsed and drained
–toppings
brown sugar
sweetened coconut flake
ground cinnamon

Heat the oven to 350˚ F with the rack in the middle.
Bring the coconut milk and water to a boil in a 10″ cast iron skillet over medium-high heat. Mix to combine.
Whisk in the maple syrup, pumpkin puree, salt, pumpkin pie spice and vanilla.
Pour in the rice and mix well to combine.
Place the skillet in the oven and bake for about 50 minutes or until the rice is tender and the pudding is creamy. Stir once in the middle of cooking time.
Remove the skillet from the oven. Stir the pudding and let it sit for 15 minutes before serving.
Sprinkle individual bowls with brown sugar, coconut and cinnamon.

~ Marla Meridith

Recipe: Lightened Up Chicken Korma

The Indian dish Chicken Korma can be a pretty heavy dish, but I’ve lightened it up in this recipe without losing any flavor at all!

4 servings

1 cup basmati rice, cooked to package directions
2 tbsp coconut oil, divided
1 pound boneless chicken breasts, cut into bite sized pieces
2 tbsp water
1/3 cup slivered, toasted almonds
1 tbsp Madras curry powder
1 yellow onion, roughly chopped and divided
1-inch piece of fresh ginger, peeled and sliced
2 cloves garlic
Kosher salt and freshly ground black pepper
1 13.5 ounce can unsweetened, light coconut milk
1/2 cup grape tomatoes, sliced in half
1/2 cup sliced white or crimini mushrooms
8 ounces green beans, sliced into thirds
1/2 cup chopped fresh cilantro

Cook the rice to package directions.
Heat 1 tablespoon of the coconut oil in a 12 inch cast iron skillet over medium heat. Season the chicken with some salt and pepper. Lightly brown the chicken for about 5-6 minutes, making sure to cook all sides. It does not need to be cooked through at this point. Transfer the chicken to a clean plate and set aside.
Puree the water, almonds, curry, 1/2 of the onion, ginger and garlic in a small food processor or blender. Set aside.
Add the remaining coconut oil to the same pan you cooked the chicken in. Add the rest of the chopped onions and sauté until lightly browned, about 10 minutes stirring frequently. Stir in the curry puree. Cook for one minute. Stir in the coconut milk and bring to a simmer. Stir in the tomatoes, onions and green beans, cook for 5 minutes. Add in the chicken, cover and simmer for another 5 minutes or until the chicken is cooked through. Stir in 1/2 of the cilantro. Sprinkle the rest of the cilantro over the top before serving. Serve hot with rice.

~ Marla Meridith

Recipe: Vegan Raspberry Steel Cut Oatmeal

We love this quick, easy and very healthy Vegan Raspberry Steel Cut Oatmeal recipe. Great for those busy weekday mornings and you can make it the night before!

4 servings

–raspberry sauce
1 cup fresh or frozen raspberries
splash of water
1 tbsp pure maple syrup or more to taste
–the oats
1 cup steel cut oats
1 (14 ounce) can unsweetened coconut milk
2 cups water
1/4 tsp salt

Make the raspberry sauce. In a small sauce pan, bring the raspberries, water and maple syrup to a boil, then simmer a few minutes until a sauce starts to form. Mash the berries against the sides of the pan so they release their juices. Simmer a few more minutes then remove the pan from the heat.
Bring the oats to a boil with the coconut milk, water and salt. Reduce heat to low and simmer for 25-30 minutes or until the oats are cooked to your liking. Stir frequently to prevent sticking. Mix in 1/2 of the raspberry mixture.
To serve top the oatmeal with the other half of the raspberry sauce.

~ Marla Meridith