Tag Archives: cream

January 28, 2013

Cream of Asparagus Soup

The guest blogger that I’m featuring today is the wonderful Kristy from Keepin’ It Kind! You may remember that I did a delicious cookie recipe for her blog, in December; well, now it’s time for her to return the favor! ;) Kristy has some incredibly creative recipes, paired with her husband’s photography they make a vegan food porn dream team! So, welcome her to the site!

I am so excited that Jackie asked me to be here today! It is such an honor being able to do a guest post for one of your favorite blogs and I am so grateful for this opportunity!

When I was younger, my family was all about those “Cream of _______” soups. You know the kind- they come in the red and white can and they’re super thick and overly salty because they’re “condensed.” I was taught very early on that these were very unhealthy and not really to be eaten unless they were mixed into some sort of casserole, usually topped with a crumbled chip or cereal of some sort (because unhealthy casseroles were okay???).

Cream of Asparagus Soup 1

As I got older, and more conscious of my food choices, whenever I would see a “Cream of Something” soup on a restaurant menu, I would look the other way because anything starting with “Cream of” meant my jeans would be tight for days on end. “Cream of ________” soups became the enemy.

Cream of Asparagus Soup 2

Now I know that there are ways to get a super creamy soup without little to no milk or cream! You can enjoy the richness of a creamy soup without all the calories and fat, not to mention all of the unnecessary animal products!

Cream of Asparagus Soup

Take this soup, for example. This Cream of Asparagus soup is completely vegan and only has 2 tablespoons of soy creamer (which is an optional ingredient- I usually make this soup without it)! This soup gets it’s decadent creamy texture from none other than cauliflower. The cauliflower, when added to the soup base along with the broth, becomes super soft while cooking, and when you puree the soup, you get a silky, creamy finish. To add some additional flavor and texture, I served the soup topped with toasted hazelnuts and crispy shallots (which are roasted, not fried).

Cream of Asparagus Soup Collage

This soup makes for a very healthy, delicious, and impressive meal, which will not affect how your jeans fit at all. :-)

Continue reading →

17 Comments

Filed under Healthy Recipes, Savory Recipes

Tagged as , , , , , , , , , , ,

July 3, 2012

Grilled Summer Stacks with Smoky Almond Cream

It seems as though, lately, I have been somewhat of a grilling machine. I just can’t stop! With this month’s love bloghop theme being #tomatolove, I knew right away that the first recipe would involve grilling them; but, I wasn’t sure exactly how I was going to use them after the preparation. I have a few different ideas, but I’ll make them later this month once I’ve made a few trips to the farmers market.

First off, these stacks may look a little fancy, but they are super easy to make and put together. They make for a great appetizer for an outdoor dinner party or BBQ, and as I experienced last night, people will be pretty impressed by their presentation (just make sure to not relay how easy they were to make ;) ). As you can see, you can interchange the veggies to whatever you prefer most, as long as you can cut it into somewhat of a circular shape.

I was able to use some more zucchini from my garden, thankfully; I’ve been giving these damn things away! Before this recipe, I had never tasted grilled avocado, but now I feel like this will be a common occurrence for the rest of the season. All of these grilled veggies paired with a little homemade BBQ sauce and a light, smoky almond cream make for a winning combination.

Continue reading →

24 Comments

Filed under Healthy Recipes, Savory Recipes

Tagged as , , , , , , , , , , , , , , , ,

May 19, 2012

Banana Coconut Cream Crepes

If you love coconut, you’ve come to the right place! This morning I have a recipe for you that would make a fantastic brunch dish. With flavors that will send you into deep thoughts about summer breezes, and maybe even palm trees, you won’t be able to say no to this one. I’ve just realized that the last few recipes on my blog have had bananas in them, oh dear! ;)

This meal is an amalgamation of a couple of recipes that I have used in the past. The first recipe, which I did not alter, is the one for whipped coconut cream from Happy Healthy Life. Making whipped coconut cream is insanely simple, and I highly recommend that you check out that recipe and make some of your own. Another recipe is one that I adapted from one that I used for these delicious Zebra Berry Crepes, with a few changes for the better.

One Year Ago: Chocolate Cupcakes with Strawberry Buttercream Frosting

Print
Banana Coconut Cream Crepes
Author: 
Recipe type: Breakfast, entrée
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Amazing crepes filled with sweet banana and creamy coconut whipped cream with the addition of crunchy pecans to top it all off.
Ingredients
  • ½ Cup Unbleached All-Purpose Flour
  • 1½ tsp. Organic Sugar
  • ⅛ tsp. Salt
  • ½ Cup + 2 Tbsp. Non-Dairy Milk (unsweetened)
  • 1 Tbsp. Melted Coconut Oil
  • 1 Tbsp. Maple Syrup
  • 2-2½ Cups Sliced Bananas
  • ½ Cup Pecans, Chopped
  • Coconut Whipped Cream

Instructions
  1. In a small bowl, sift together the flour, sugar and salt. Then stir in the non-dairy milk, melted coconut oil and maple syrup until there are no lumps in the batter.
  2. Place the bowl in the freezer for 20 minutes. Meanwhile, prepare the coconut whipped cream and slice the bananas.
  3. After the batter is done setting, warm a griddle or large pan over low-medium heat, melting a ½ tsp. of coconut oil for a thin coat of protection.
  4. Pour 2-3 tbsp. of batter into the center of the griddle, pick it up and tilt the pan in circles to spread out the batter to roughly 7″ in diameter.
  5. Cook the crepe on one side for 2-3 minutes and carefully flip it over once you can separate it from the griddle’s surface.
  6. Cook it for an additional 2 minutes, then place it on a plate, fill with ½ Cup Bananas, coconut whipped cream and pecans. Close up the crepe and top with a dollop of coconut cream, a bit of pecans and a small drizzle of maple syrup.
  7. This recipe will make approximately 4 large crepes, two for each person.

WordPress Recipe Plugin by EasyRecipe

Have you ever made crepes before? What are some of your favorite crepe fillings?

13 Comments

Filed under Sweet Recipes

Tagged as , , , , , , , , , , , , ,

November 9, 2011

Raw Banana Cacao Cookies with Cinnamon Cream Dip

I’m so excited that I’ve finally and the time (and patience) to make a yummy raw dish that’s not just a juice or a smoothie. So, happy Raw Wednesday everyone, and I hope that your week has been great so far, it’s almost the weekend! ;) This delicious dessert could also be a great snack platter for guests and family.

The cookies are soft, and reminiscent of brownies with a hint of banana, while the cinnamon spread is cool and creamy. Unlike unhealthy treats of the same name, these raw cookies are filling and will not only satisfy your sweet tooth but, also keep you satisfied for much longer.

Cinnamon Cream Dip

Ingredients:

  • 1 1/2 Cups Raw Cashews, Soaked in Water for 2-6 hours
  • 2 Tbsp. Raw Agave Nectar
  • 1 Tbsp. Coconut Oil
  • 1 tsp. Ground Cinnamon
  • 1/2 Cup Water
  • A Pinch of Sea Salt

Directions:

  1. Drain the soaked cashews and place all of the ingredients into a high-speed blender and puree until it is completely smooth, or as smooth as your appliance can make it.
  2. Refrigerate for a few hours so that it can thicken up into a spread.

Cookie Batter Before Dehydrator

Dehydrated Cookies

Raw Banana Cacao Cookies

Ingredients:

  • 1 Cup Sliced Banana
  • 1 Cup Ground Flaxseed
  • 1/2 Cup + 2 Tbsp. Water
  • 4 Tbsp. Raw Cacao Powder
  • 1 1/2 Tbsp. Raw Agave Nectar

Directions:

  1. Place all ingredients into a food processor and mix until combined, scrape the walls of the processor and mix again so that everything is incorporated. The mix will be thick and a little spongy.
  2. Take the batter and spread it onto a paraflexx sheet, for your dehydrator, so that it’s about 1/4-3/8″ thick. Place it in your dehydrator and dehydrate for 7 hours at 110°, until you can peel the cookie batter off of the paraflexx sheet and flip it over.
  3. Dehydrate for another 8-9 hours and slice into rectangles, or any other shape you’d like!

The cookies are great by themselves, but I STRONGLY suggest that you eat them with the dip. They compliment each other so well, and it already gives me another idea for a recipe that could be even better!

8 Comments

Filed under Healthy Recipes, Raw Recipes, Sweet Recipes

Tagged as , , , , , , , , ,