Basically, this all started when one of my favorite twitter followers suggested that I make artichoke soup, today. My mind started wandering, thinking back to what I have stashed away in the far reaches of my refrigerator. I definitely had some steamed artichokes hanging out that I hadn’t used yesterday, for an appetizer. Then there were the cute, lil’ wild arugula leaves which seemed like a great companion to make for a creamy soup. Sometimes, you can make some tasty dishes just by improvising!
You may be asking yourself, what do you mean, Multiple Personality soup? After I finished making this warm, filling soup I loved the texture of it. Not too smooth, still needed some chewing, but not like a stew either. Then I started thinking, with less veggie broth this would make a fantastic dip! Another way you could go with it, would be to use less broth and double (or triple) the amount of arugula to make it into a great side; almost like creamed spinach with a few twists.
Today’s recipe is actually the kick off for a soup-filled month of February and National Homemade Soup Day. So, I’ll be making some delicious, fun, and easy soups for our #souplove Bloghop! Have any soups that you’d like to see a vegan recipe for? Make sure to let me know, and I’ll get it done for you, this month!
Oh dear, is anyone else stressing out about the holidays like I am? Even though I have almost all of Christmas shopping done, I feel like there’s always more to do! Such as, coming up with what to eat for Christmas dinner; maybe I’ll say, “Screw it!” and make a pizza. For some reason I’m not feeling totally inspired food-wise, and it could be that I just have a lot on my plate right now. (HA!) Or, maybe I’ll just make this quinoa pasta dish again.
I experimented a bit with a base recipe for this a couple of weeks ago, mostly because I wasn’t entirely sure how good a tofu-based sauce would work. After feeding it to my non-vegan cousin, it was clear that this recipe was a hit. What’s great about this dish is that it can be eaten as an entrée or served as a side at a holiday dinner. Plus, there’s no added oil and it’s gluten-free! Sounds pretty solid to me.
If you would like to make this recipe even healthier, serve the creamy garlic sauce over baked spaghetti squash, which is a favorite of mine. Don’t like spinach? Use bite-size kale pieces instead. Also, one tip for reheating leftovers, add a little vegetable broth or non-dairy milk to get the sauce creamy again.
Raw Zucchini Ravioli with Spinach Cashew Filling
Happy Raw Wednesday everyone! I have had quite the over-abundance of summer squash this year, due to my garden; so, I have been given the opportunity to try out many different ways of preparing them. This refreshing meal is made up of crisp squash slices encompassing a creamy spinach filling and topped with a tomato sauce made with homegrown basil.
Recipe (serves 2-3)
Spinach Cashew Filling:
- 1 1/2 Cup Soaked Raw Cashews
- 2 Cups Fresh Spinach
- 3 Cloves Garlic
- 1/4 Cup Nutritional Yeast
- 1/2 tsp. Sea Salt
- Squeeze of Lemon Juice
- 3/4-1 Cup of Water
-Put all ingredients in blender or food processor and blend/pulse until pretty smooth, adjusting how much water to put in with how smooth you want it. Place in refrigerator while preparing the rest of the meal.
Zucchini/Summer Squash Ravioli
-Slice the zucchini into thin medallions, around 1/8”-1/4” thick. Lie one slice down, place some spinach filling on top and set another slice down on top of it.
Tomato Basil Sauce
- 2 Medium-Sized Tomatoes, chopped
- 1 Tbsp. Diced White Onion
- 2 Cloves of Garlic
- 1 Heaping Tbsp. Fresh Basil, minced
- Salt & Pepper to taste
- (Optional: 2 Tbsp. Sun-dried tomatoes, this really would’ve made this sauce great but I didn’t have any on hand)
-Place all ingredients into a food processor and pulse until it is well combined, but not completely pureed; you want the sauce to be a little chunky. Top your raviolis with the sauce and enjoy!
This dish is absolutely perfect for hot summer days and nights, with it’s refreshing flavors of cucumber, tomato and fresh herbs this soup is a great way to beat the heat. I took guidance from a recipe on About.com, but changed things up a little bit. Below is my adaptation.
Ingredients (3-4 servings):
1 Medium sized cucumber, sliced/chopped
3 Tomatoes, chopped
1 Red Bell Pepper, de-stemmed/seeded & chopped
2 Cloves Garlic
2 Tbsp. Lemon Juice
1/2 White Onion, chopped
3 Tbsp. Balsamic Vinegar
1 tsp. Fresh Cilantro, minced
1 tsp. Fresh Basil, minced
A pinch of Cayenne Pepper
Salt & Pepper to taste
Put all ingredients in a fairly large blender or food processor, put the softer ingredients at the bottom to have it puree more easily. Blend until completely smooth and chill in the refrigerator before serving. I garnished my gazpacho with a dab of plain cashew cream and it was delicious!