Raw Pumpkin Soup
We tried another raw recipe, this time a raw soup. We really enjoyed it, it was a blend of many of our favorite fruits and vegetables.
Yield: 4
Ingredients:
2 cups pumpkin or butternut squash, chopped
1 banana
1/2 leek, white part only
1 clove garlic, minced
1 inch ginger, peeled and grated
2 pinches cumin
1/2-3/4 cup apple juice
2-3 Tbs. almond flour
thyme
salt
Directions:
Chop the [...]
Moroccan Pumpkin Soup
This is a sweet mild pumpkin soup that is quick and easy to make. The leeks give it a nice mild onion flavor and the chickpeas add a chewiness.
Serving Size: 4
Ingredients:
1 cups chickpeas, cooked
3 tablespoons olive or vegetable oil
2 leeks (white and light green part only), chopped
4 cups vegetable bullion
4 cups pumpkin puree
2-4 tablespoons sugar, [...]
Dutch mustard soup
Mustard soup has a long tradition in Holland. This is a vegan version of the famous soup. I cooked a similar soup recently during a cooking workshop on a company trip. It’s very nice, especially since it is creamy without using cream and not even soy cream.
Serving Size: 4
Ingredients:
3 tablespoons olive oil
1/2 bottle white wine
1 [...]
Review: Beet and Leek salad
The Mariquita (Spanish for lady bug) Farm is small family farm in California they grow food for the local community. Often, you can find nice recipes there, such as this one for Beets and Leeks. The recipes are well written most are vegetarian, many are veganizable. We enjoyed this salad, [...]
Vichyssoise – Swan Lake
Ingredients:
10 ounces potatoes, peeled and sliced in small pieces
1 large leek, white only, sliced in ringlets
1/4 cup finely chopped celery root (celeriac)
4 cups vegetable bouillon
1 small onion, chopped finely
2 tbs. margarine
1 small onion, chopped finely
splash of white wine
salt & white pepper
1 cup soy cream (cuisine)
Directions:
Melt the margarine in a heavy frying pan.
Add the [...]
