Sides and Soups
#EssentialRecipe => Sage Creamy Beet Soup
Creamy beet soup has always been my favorite. It's delicious and the colour absolutely gorgeous! I always cook my potatoes ahead of time when making soup. There's nothing worse than a starchy soup.
-1 tablespoon avocado oil
-1 medium yellow onion chopped
-3 cloves garlic minced
-2 tablespoon fresh sage finely chopped
-Large pinch of sea salt
-4 cups vegetable broth
-1 pound beets peeled and quartered
-1 bay leaf
-1/2 pound Yukon gold potatoes cooked
-Cashew yogurt, dukkah and full sage leaves for serving
#EssentialRecipe => Hasselback Potatoes with Creamy Rosemary Lemon Sauce
The classic Hasselback potato calls for a LOT of butter and in my plant based journey so far, I haven't been able to either create or buy a butter replacement that I enjoy at all. It seems I always end up comparing with the real thing and I always end up being disappointed
My solution to this problem: change the recipe entirely. The only thing my Hasselback potatoes have in common with the original recipe is the ultra thin slices. But I guarantee you, it is absolutely delicious and the best part is that most people think I...
#EssentialRecipe => Coconut Yogurt
Turns out making your own coconut yogurt at home couldn't be simpler! We have made 3 batches so far and here is how we arrived at the tastiest and richest version. So thick, it had a similar texture to greek yoghurt.
1 Can of coconut cream
2 Probiotic capsules of 50 billion each
Shake your coconut cream can very well and empty in a glass or ceramic container.
Empty the probiotic capsules on top and mix with a wooden spoon. You will have to push and squeeze the powder on the side of...
#EssentialRecipe => Rosemary Garlic Hash
Weekend brunch is a one of our favorite meals of the week. Try this simple recipe for a hearty brunch celebration.
-4 large potatoes (we like Yukon Gold) or what ever is local.
-2 cloves garlic
-Fresh sprig rosemary
-Salt & pepper
Cut potatoes into large chunks and boil until half cooked, then drain and cut again.
Heat a cast iron...
#EssentialRecipe => Butternut Squash with Pear and Farro Soup
-2 Tbsp avocado oil
-2 garlic cloves
-1 medium onion sliced
-1 medium butternut squash (about 3 cups)
-2 pears (keep 1 slice per bowl for presentation and add the rest to the soup)
-1/2 tsp curry powder
-1/2 tsp ground cinnamon
-1/2 tsp fresh ginger
-750 ml vegetable broth
-1 Tbsp Peach Hot Sauce
-Sea salt and black pepper to taste
-1/4 cup cooked farro
-Handful of pine nuts
-Sprig of fresh thyme
Preheat your oven...